Thread: Broccoli Soup for Lunch

In article <[email protected]>,
Melba's Jammin' <[email protected]> wrote:

> Tasty. Used Velveeta. The explosion will probably be tomorrow. :-\

Didn't take your Lactade? ;-/

As much as people disparage Velveeta on this list, it still seems to be
one of the best cheeses for melting into soups and dips as it does not
separate.

And unopened, it has a very long shelf life. ;-) Me and a survivalist
co-worker were discussing inexpensive sources of protein for food
storage the other day after that California missile scare. <g>

He'd never thought of Velveeta!

Fortunately, I'm nowhere near as paranoid as this guy is... <sigh> I
think my sister has it more right. Some people are into hobby rocketry.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Clothes make the man. Naked people have little or
no influence on society. -- Mark Twain

On Nov 13, 1:53*pm, Omelet <ompome...@gmail.com> wrote:
> In article <barbschaller-86D004.12363513112...@news.iphouse.com>,
> *Melba's Jammin' <barbschal...@earthlink.net> wrote:
>
> > Tasty. *Used Velveeta. *The explosion will probably be tomorrow. *:-\
>
> Didn't take your Lactade? ;-/
>
> As much as people disparage Velveeta on this list, it still seems to be
> one of the best cheeses for melting into soups and dips as it does not
> separate.
>
> And unopened, it has a very long shelf life. ;-) *Me and a survivalist
> co-worker were discussing inexpensive sources of protein for food
> storage the other day after that California missile scare. <g>
>
> He'd never thought of Velveeta!
>
> Fortunately, I'm nowhere near as paranoid as this guy is... <sigh> *I
> think my sister has it more right. Some people are into hobby rocketry.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> *Clothes make the man. Naked people have little or
> * * * no influence on society. -- Mark Twain

Velveeta - I've never bought it. Is it somewhat similar to
(philadelphia) cream cheese which also has a long life?

In article
<[email protected]>,
lainie <[email protected]> wrote:

> On Nov 13, 1:53*pm, Omelet <ompome...@gmail.com> wrote:
> > In article <barbschaller-86D004.12363513112...@news.iphouse.com>,
> > *Melba's Jammin' <barbschal...@earthlink.net> wrote:
> >
> > > Tasty. *Used Velveeta. *The explosion will probably be tomorrow. *:-\
> >
> > Didn't take your Lactade? ;-/
> >
> > As much as people disparage Velveeta on this list, it still seems to be
> > one of the best cheeses for melting into soups and dips as it does not
> > separate.
> >
> > And unopened, it has a very long shelf life. ;-) *Me and a survivalist
> > co-worker were discussing inexpensive sources of protein for food
> > storage the other day after that California missile scare. <g>
> >
> > He'd never thought of Velveeta!
> >
> > Fortunately, I'm nowhere near as paranoid as this guy is... <sigh> *I
> > think my sister has it more right. Some people are into hobby rocketry.
>
> Velveeta - I've never bought it. Is it somewhat similar to
> (philadelphia) cream cheese which also has a long life?

Cream cheese has to be refrigerated.

Velveeta does not. It stores at room temp.

The flavor is one most agree is a simple slice of heaven. :-) For me,
it's a childhood memory and I still love the damned stuff! Plus it's
usually $.50 per lb. cheaper than "real" cheese.

And if you read the nutritional breakdown, it's not all that bad other
than being a bit higher in sodium when compared to many other cheeses.

It's a snob thing I think that brings down the wrath of the food critics
on it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Clothes make the man. Naked people have little or
no influence on society. -- Mark Twain

On Nov 13, 3:41*pm, Omelet <ompome...@gmail.com> wrote:
> In article
> <bdb51df4-b265-40bd-9d89-71aa7c750...@j5g2000vbg.googlegroups.com>,
>
> > Velveeta - I've never bought it. *Is it somewhat similar to
> > (philadelphia) cream cheese which also has a long life?
>
> Cream cheese has to be refrigerated.
>
> Velveeta does not. *It stores at room temp.
>
> The flavor is one most agree is a simple slice of heaven. :-)

Interesting that you should comment on velveeta as a 'slice of heaven'
- I'm thinking of the ad where an angel is eating philly cheese.
Subliminal? Or maybe you haven't seen that ad. Regardless, I will
try velveeta. e.

In article
<[email protected]>,
lainie <[email protected]> wrote:

> On Nov 13, 3:41*pm, Omelet <ompome...@gmail.com> wrote:
> > In article
> > <bdb51df4-b265-40bd-9d89-71aa7c750...@j5g2000vbg.googlegroups.com>,
> >
> > > Velveeta - I've never bought it. *Is it somewhat similar to
> > > (philadelphia) cream cheese which also has a long life?
> >
> > Cream cheese has to be refrigerated.
> >
> > Velveeta does not. *It stores at room temp.
> >
> > The flavor is one most agree is a simple slice of heaven. :-)
>
> Interesting that you should comment on velveeta as a 'slice of heaven'
> - I'm thinking of the ad where an angel is eating philly cheese.
> Subliminal? Or maybe you haven't seen that ad. Regardless, I will
> try velveeta. e.

Hey, I like them both. :-) But Philly' is higher in fat than Velveeta!
And like I said, it (cream cheese) requires refrigeration.

Velveeta also makes a lower fat version that I don't care much for, but
conversely, the protein to fat ration is superior...

and it also stores at room temp for those that like to maintain high
food stocks.

Just be sure to rotate them if you do this. <g>

And I hope you enjoy it! It comes in much smaller blocks too. The
standard carton is 2lbs. They also sell 1 lb. and 8 oz. blocks and if
you can find them, 4 oz.

I used to keep a 4oz. block in my tackle box. Partially unwrapped,
velveeta will also resist getting moldy in a dry environment
unrefrigerated. Since I was using it as fish bait, I was not concerned
about spoilage.

It's cheaper than those little jars of cheese fish bait one can get in
the tackle section, and it works better!

A versatile food. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Clothes make the man. Naked people have little or
no influence on society. -- Mark Twain

"Omelet" <[email protected]> wrote in message
news[email protected]..
> In article
> <[email protected]>,
> lainie <[email protected]> wrote:
>
>> On Nov 13, 3:41 pm, Omelet <ompome...@gmail.com> wrote:
>> > In article
>> > <bdb51df4-b265-40bd-9d89-71aa7c750...@j5g2000vbg.googlegroups.com>,
>> >
>> > > Velveeta - I've never bought it. Is it somewhat similar to
>> > > (philadelphia) cream cheese which also has a long life?
>> >
>> > Cream cheese has to be refrigerated.
>> >
>> > Velveeta does not. It stores at room temp.
>> >
>> > The flavor is one most agree is a simple slice of heaven. :-)
>>
>> Interesting that you should comment on velveeta as a 'slice of heaven'
>> - I'm thinking of the ad where an angel is eating philly cheese.
>> Subliminal? Or maybe you haven't seen that ad. Regardless, I will
>> try velveeta. e.
>
> Hey, I like them both. :-) But Philly' is higher in fat than Velveeta!
> And like I said, it (cream cheese) requires refrigeration.
>
> Velveeta also makes a lower fat version that I don't care much for, but
> conversely, the protein to fat ration is superior...
>
> and it also stores at room temp for those that like to maintain high
> food stocks.
>
> Just be sure to rotate them if you do this. <g>
>
> And I hope you enjoy it! It comes in much smaller blocks too. The
> standard carton is 2lbs. They also sell 1 lb. and 8 oz. blocks and if
> you can find them, 4 oz.
>
> I used to keep a 4oz. block in my tackle box. Partially unwrapped,
> velveeta will also resist getting moldy in a dry environment
> unrefrigerated. Since I was using it as fish bait, I was not concerned
> about spoilage.
>
> It's cheaper than those little jars of cheese fish bait one can get in
> the tackle section, and it works better!
>
> A versatile food. ;-)

My daughter refuses to eat Velveeta saying it is yucky. Yet she loves
aerosol cheese and also Tostitos Queso dip. I believe those things are
pretty much similar in taste and texture. At least they are to me!

When we lived in NY, we could get little foil wrapped shelf stable cheeses
that was similar in texture to Velveeta but more white and had a more subtle
flavor. I have seen similar cheeses at World Market some years ago. I
haven't been to World Market recently. And if you've ever gotten a gift
basket of food from various places, you've probably gotten such cheese.

We didn't really like it, but it was edible if you ate it quickly. Heh! I
always kept that around for emergency food. I don't think it keeps as long
as Velveeta but it usually kept for about a year.

I have seen butter and cheddar cheese online that come in a can for
emergency purposes. I don't know how good the quality is, but they claim it
is like the real thing. I had considered buying it, but it is pretty
expensive and I believe you had to buy about 8 oz. at a time. Would be okay
I guess if you were snowed in but still had electricity to refrigerate the
leftovers. But in a real disaster it would be no good unless you had a lot
of people to feed it to.

On Sat, 13 Nov 2010 15:00:17 -0800, "Julie Bove"
<[email protected]> wrote:

>My daughter refuses to eat Velveeta saying it is yucky. Yet she loves
>aerosol cheese and also Tostitos Queso dip.

That is NOT descrimination...that is a "picky" eater. Spray
cheese....you are joking with us?..... There is MORE Velveeta in a
spray can than any kind of processed cheese.

Omelet wrote:

> It's a snob thing I think that brings down the wrath of the food critics
> on it.

Its a processed, rubbery cheese food. It sucks compared to good cheeses.
Only a hillbilly with little exposure would mistake the two as being
anywhere near to the other in equal footing.
On its own merit it rocks for chili con queso because of the way it
melts but also since the flavorful chiles will cover up a bit of the
processed cheese flavor.

In article <ibn5a2$r3$[email protected]>,
"Julie Bove" <[email protected]> wrote:

> My daughter refuses to eat Velveeta saying it is yucky. Yet she loves
> aerosol cheese and also Tostitos Queso dip. I believe those things are
> pretty much similar in taste and texture. At least they are to me!

I totally agree. But that Aerosol cheese is really really expensive
around here! I've bought it in the past but it generally runs $2.50 per
can. Velveeta is much cheaper.

>
> When we lived in NY, we could get little foil wrapped shelf stable cheeses
> that was similar in texture to Velveeta but more white and had a more subtle
> flavor. I have seen similar cheeses at World Market some years ago. I
> haven't been to World Market recently. And if you've ever gotten a gift
> basket of food from various places, you've probably gotten such cheese.

Laughing Cow brand?
Then there are those room temp. stable wrapped cheese that, like you
say, are sold in those variety boxes with crackers for Christmas. :-)

>
> We didn't really like it, but it was edible if you ate it quickly. Heh! I
> always kept that around for emergency food. I don't think it keeps as long
> as Velveeta but it usually kept for about a year.
>
> I have seen butter and cheddar cheese online that come in a can for
> emergency purposes. I don't know how good the quality is, but they claim it
> is like the real thing. I had considered buying it, but it is pretty
> expensive and I believe you had to buy about 8 oz. at a time. Would be okay
> I guess if you were snowed in but still had electricity to refrigerate the
> leftovers. But in a real disaster it would be no good unless you had a lot
> of people to feed it to.

Huh. Never tried canned but I have to wonder about canned cheese.
Canned butter I can see.

<googles>

Wow. I had no idea about this!

<http://www.google.com/#hl=en&q=canne...aql=&oq=canned
+butt&gs_rfai=&fp=b2cf77fec6d6c991>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Clothes make the man. Naked people have little or
no influence on society. -- Mark Twain

Melba's Jammin' <[email protected]> news:barbschaller-
[email protected]: in rec.food.cooking

> Tasty. Used Velveeta. The explosion will probably be tomorrow. :-\
>

Velveeta. Food for the Gods

Michael

--

Goomba <[email protected]> news:[email protected]: in
rec.food.cooking

> Omelet wrote:
>
>> It's a snob thing I think that brings down the wrath of the food
>> critics on it.
>
> Its a processed, rubbery cheese food. It sucks compared to good
> cheeses. Only a hillbilly with little exposure would mistake the two
> as being anywhere near to the other in equal footing.

So true. I think most people by now realize that nugget of wisdom you
have just shared. But I love my Velveeta. I always have a brick of it
laying around.

> On its own merit it rocks for chili con queso because of the way it
> melts but also since the flavorful chiles will cover up a bit of the
> processed cheese flavor.

It certainly has it's place in some recipes. For queso dip I now like
Asadero cheese. It's flavor rocks in a dipping sauce. Don't know where
I got this recipe from. Might have come from here <shrug>. I've even
used Velveeta with this recipe when I did not have Asadero on hand.

Recipe for Authentic Queso Dip

Mexican Asadero cheese is the best type to use for making this cheese dip
recipe. If you cannot find it, you can use Chihuahua cheese or Monterey
jack instead. The Monterey jack will give more of a Tex-Mex flavor to the
dip, but the other two are more authentically Mexican. This sauce makes
enough for two people, so double the recipe if need be.

What you will need:

* 4 oz finely chopped green chilies
* 2 teaspoons ground cumin
* 1 cup finely shredded Asadero cheese
* 1/4 teaspoon salt
* 2 tablespoons finely chopped onions
* 1/4 cup Half & Half

How to make it:

Add the chilies, cumin, cheese, salt, onions, and Half & Half to a double
boiler and warm it over a moderate heat, stirring it well until
everything is well blended together. Serve it with hot flour tortillas,
tostadas, chips or as a sauce for burritos, tacos or your favorite
Mexican dish.

Michael



--

On 14-Nov-2010, "Michael \"Dog3\"" <don'[email protected]> wrote:

> So true. I think most people by now realize that nugget of wisdom you
> have just shared. But I love my Velveeta. I always have a brick of it
> laying around.

I'm not normally a Velveeta fan; but, it makes a pretty darn good grilled
cheese sandwich. I was told that it was the secret ingredient in
Parkmoor's grilled chees sandwich; butter bread surrounding Velveeta,
slapped on the grill with a bacon press on top. Made a thinner, crisper
sandwich with that distinctive cheese flavor.

Notw: Long-time, but now out of business due to settling of owners estate,
St. Louis favorite restaurant(s).
--
Change Cujo to Juno in email address.

"l, not -l" wrote:
>"Michael \"Dog3\"" wrote:
>
>> I love my Velveeta. I always have a brick of it
>> laying around.
>
>I'm not normally a Velveeta fan; but, it makes a pretty darn good grilled
>cheese sandwich.

Got my care package from North Shore Farms - Port Washington, Lung
Guyland. Among other goodies it included a half pound of smoked gouda
w/jalopenos, excellent melted on fresh corn tortillas. Their web site
is in-progress but anyone nearby needs to check it out, an absolutely
amazing array of great foods: http://www.northshorefarms.com/

On Sun, 14 Nov 2010 15:29:38 GMT, "l, not -l" <[email protected]> wrote:

> I'm not normally a Velveeta fan; but, it makes a pretty darn good grilled
> cheese sandwich. I was told that it was the secret ingredient in
> Parkmoor's grilled chees sandwich; butter bread surrounding Velveeta,
> slapped on the grill with a bacon press on top. Made a thinner, crisper
> sandwich with that distinctive cheese flavor.

Cheddar cheese, no matter how cheap, is too rich.

--

Never trust a dog to watch your food.

In article
<[email protected]>,
lainie <[email protected]> wrote:

> On Nov 13, 1:53*pm, Omelet <ompome...@gmail.com> wrote:
> > In article <barbschaller-86D004.12363513112...@news.iphouse.com>,
> > *Melba's Jammin' <barbschal...@earthlink.net> wrote:

> Velveeta - I've never bought it. Is it somewhat similar to
> (philadelphia) cream cheese which also has a long life?

It is nothing like cream cheese. It has less flavor than cream cheese
and is not spreadable at room temp as cream cheese is. I almost never
use the stuff (I almost always have cream cheese on hand) but I bought
it for something probably 4-6 months ago and I got tired of looking at
the yellow box in the fridge.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Apple pie posted 10-31-2010; http://web.me.com/barbschaller

In article <[email protected]>,
"Michael \"Dog3\"" <don'[email protected]> wrote:

> Goomba <[email protected]> news:[email protected]: in
> rec.food.cooking
>
> > Omelet wrote:
> >
> >> It's a snob thing I think that brings down the wrath of the food
> >> critics on it.
> >
> > Its a processed, rubbery cheese food. It sucks compared to good
> > cheeses. Only a hillbilly with little exposure would mistake the two
> > as being anywhere near to the other in equal footing.
>
> So true. I think most people by now realize that nugget of wisdom you
> have just shared. But I love my Velveeta. I always have a brick of it
> laying around.

Just shows that Goober is a food snob, and seems to forget that I really
do have her killfiled. ;-) She's so arrogant that she thinks I really
would not do it.

> > On its own merit it rocks for chili con queso because of the way it
> > melts but also since the flavorful chiles will cover up a bit of the
> > processed cheese flavor.
>
> It certainly has it's place in some recipes. For queso dip I now like
> Asadero cheese. It's flavor rocks in a dipping sauce. Don't know where
> I got this recipe from. Might have come from here <shrug>. I've even
> used Velveeta with this recipe when I did not have Asadero on hand.

For cheese dips, Velveeta works well but I think that American cheese
has more flavor. And it also tends to melt nicely without separating.

>
> Recipe for Authentic Queso Dip
>
> Mexican Asadero cheese is the best type to use for making this cheese dip
> recipe. If you cannot find it, you can use Chihuahua cheese or Monterey
> jack instead. The Monterey jack will give more of a Tex-Mex flavor to the
> dip, but the other two are more authentically Mexican. This sauce makes
> enough for two people, so double the recipe if need be.
>
> What you will need:
>
> * 4 oz finely chopped green chilies
> * 2 teaspoons ground cumin
> * 1 cup finely shredded Asadero cheese
> * 1/4 teaspoon salt
> * 2 tablespoons finely chopped onions
> * 1/4 cup Half & Half
>
> How to make it:
>
> Add the chilies, cumin, cheese, salt, onions, and Half & Half to a double
> boiler and warm it over a moderate heat, stirring it well until
> everything is well blended together. Serve it with hot flour tortillas,
> tostadas, chips or as a sauce for burritos, tacos or your favorite
> Mexican dish.
>
> Michael

Nice. Thanks!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Clothes make the man. Naked people have little or
no influence on society. -- Mark Twain

In article <[email protected]>,
sf <[email protected]> wrote:

> On Sun, 14 Nov 2010 15:29:38 GMT, "l, not -l" <[email protected]> wrote:
>
> > I'm not normally a Velveeta fan; but, it makes a pretty darn good grilled
> > cheese sandwich. I was told that it was the secret ingredient in
> > Parkmoor's grilled chees sandwich; butter bread surrounding Velveeta,
> > slapped on the grill with a bacon press on top. Made a thinner, crisper
> > sandwich with that distinctive cheese flavor.
>
> Cheddar cheese, no matter how cheap, is too rich.

The cheese I use most often is Monterey Jack...

For snacking, my favorite is Cream Havarti, followed closely by Brie.
Brie and roast beef wrapped in a rice wrapper is pure heaven!

For soups? Imho Velveeta is superior due to it's melting properties!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Clothes make the man. Naked people have little or
no influence on society. -- Mark Twain

In article <[email protected]>,
Melba's Jammin' <[email protected]> wrote:

> In article
> <[email protected]>,
> lainie <[email protected]> wrote:
>
> > On Nov 13, 1:53*pm, Omelet <ompome...@gmail.com> wrote:
> > > In article <barbschaller-86D004.12363513112...@news.iphouse.com>,
> > > *Melba's Jammin' <barbschal...@earthlink.net> wrote:
>
> > Velveeta - I've never bought it. Is it somewhat similar to
> > (philadelphia) cream cheese which also has a long life?
>
> It is nothing like cream cheese. It has less flavor than cream cheese
> and is not spreadable at room temp as cream cheese is. I almost never
> use the stuff (I almost always have cream cheese on hand) but I bought
> it for something probably 4-6 months ago and I got tired of looking at
> the yellow box in the fridge.

But I'm betting it worked well and was tasty. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Clothes make the man. Naked people have little or
no influence on society. -- Mark Twain