Thread: So WTF is "Cooking Creme"?

On Mar 6, 10:50*am, "Felice" <fri...@comcast.net> wrote:
> I'm not a coupon shopper (we'll take that up another day) but I spotted one
> in today's paper for "Cooking Creme". It's made by Kraft, and comes in a
> cream cheese-type of tub in several flavors. Apparently it's a sauce to add
> to your skillet dinner.

http://www.kraftbrands.com/philly/pr...#cooking-creme
>
> Garbahj!

Indeed.
>
> Felice

--Bryan

On 03/06/2011 08:50 AM, Felice wrote:
> I'm not a coupon shopper (we'll take that up another day) but I spotted one
> in today's paper for "Cooking Creme". It's made by Kraft, and comes in a
> cream cheese-type of tub in several flavors. Apparently it's a sauce to add
> to your skillet dinner.

It's like soft cream cheese. The company sent me a bunch for free
because I'm a food blogger. I won't be blogging about it, and that's
all I'm gonna say about that.

Serene

--
http://www.momfoodproject.com

On Mar 6, 11:50*am, "Felice" <fri...@comcast.net> wrote:
> I'm not a coupon shopper (we'll take that up another day) but I spotted one
> in today's paper for "Cooking Creme". It's made by Kraft, and comes in a
> cream cheese-type of tub in several flavors. Apparently it's a sauce to add
> to your skillet dinner.
>
> Garbahj!
>
> Felice

One more sodium laden, fat laden item for wannabe gourmet cooks, is my
guess. And I bet the homemade version can be had at half the price.

Kalmia <[email protected]> wrote:

>On Mar 6, 11:50*am, "Felice" <fri...@comcast.net> wrote:
>> I'm not a coupon shopper (we'll take that up another day) but I spotted one
>> in today's paper for "Cooking Creme". It's made by Kraft, and comes in a
>> cream cheese-type of tub in several flavors. Apparently it's a sauce.
>
>One more sodium laden, fat laden item for wannabe gourmet cooks, is my
>guess. And I bet the homemade version can be had at half the price.

FREE... all natural and much more fun!

On 3/6/2011 11:50 AM, Felice wrote:
> I'm not a coupon shopper (we'll take that up another day) but I spotted one
> in today's paper for "Cooking Creme". It's made by Kraft, and comes in a
> cream cheese-type of tub in several flavors. Apparently it's a sauce to add
> to your skillet dinner.
>
> Garbahj!
>
> Felice
>
>
>
>
>
Amazing, I always thought the secret to making every dish "molto buono"
(per kraft marketing) was to use real ingredients not some industrial
flavoring glop...

On Sun, 6 Mar 2011 11:50:12 -0500, "Felice" <[email protected]>
wrote:

> I'm not a coupon shopper (we'll take that up another day) but I spotted one
> in today's paper for "Cooking Creme". It's made by Kraft, and comes in a
> cream cheese-type of tub in several flavors. Apparently it's a sauce to add
> to your skillet dinner.
>
> Garbahj!
>
Everyone tries to come up with the next PostIt. I saw a commercial
for it the other day, but it just sounded to me like they were filling
a need that doesn't exist. Looks like flavored cream cheese that you
stir into something hot to create a sauce. It's another I-don't-cook
thing where they've done it for you. I don't use cream cheese for
sauces, so I wasn't interested in the product.

What I have two flavors of sitting in the refrigerator is that
seasoned butter, but I'm so used to doing my own flavoring I keep
forgetting I have them so they've only been used once.

--

Today's mighty oak is just yesterday's nut that held its ground.

"Serene Vannoy" <[email protected]> wrote in message
news:[email protected]..
> On 03/06/2011 08:50 AM, Felice wrote:
>> I'm not a coupon shopper (we'll take that up another day) but I spotted
>> one
>> in today's paper for "Cooking Creme". It's made by Kraft, and comes in a
>> cream cheese-type of tub in several flavors. Apparently it's a sauce to
>> add
>> to your skillet dinner.
>
> It's like soft cream cheese. The company sent me a bunch for free because
> I'm a food blogger. I won't be blogging about it, and that's all I'm
> gonna say about that.
>
> Serene

That's all you NEED to say!

Felice

On Mar 6, 10:50*am, "Felice" <fri...@comcast.net> wrote:
> I'm not a coupon shopper (we'll take that up another day) but I spotted one
> in today's paper for "Cooking Creme". It's made by Kraft, and comes in a
> cream cheese-type of tub in several flavors. Apparently it's a sauce to add
> to your skillet dinner.
>
> Garbahj!
>
> Felice

Scary!!

John Kuthe...

Felice wrote:
> I'm not a coupon shopper (we'll take that up another day) but I spotted one
> in today's paper for "Cooking Creme". It's made by Kraft, and comes in a
> cream cheese-type of tub in several flavors. Apparently it's a sauce to add
> to your skillet dinner.

I wonder if it is supposed to be like creme fraiche ?

On Sun, 06 Mar 2011 11:40:58 -0800, sf <[email protected]> arranged
random neurons and said:

>Everyone tries to come up with the next PostIt. I saw a commercial
>for it the other day, but it just sounded to me like they were filling
>a need that doesn't exist.

<snip>

Love the "PostIt" comment, sf.

Koko and I were roaming the aisles of Sur le Table yesterday and
laughing at some of the ridiculous gadgets, not that I'm immune to
buying ridiculous gadgets. I know Paul Deen touts onion goggles, but
really? Really? I wish I'd been taking notes for this post. My short
term memory seems to be on vacation at the moment, but there were
several instances where Koko and I were head shaking and wondering who
would buy, for instance, a very one-project specific-step item that
could be adequately done with a knife (no, Koko, I'm not talking about
the garnishing tool you bought

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

"Goomba" <[email protected]> wrote in message
news:[email protected]..
> Felice wrote:
>> I'm not a coupon shopper (we'll take that up another day) but I spotted
>> one in today's paper for "Cooking Creme". It's made by Kraft, and comes
>> in a cream cheese-type of tub in several flavors. Apparently it's a sauce
>> to add to your skillet dinner.
>
> I wonder if it is supposed to be like creme fraiche ?

Well, it comes in Santa Fe blend, Savory Garlic and Original, so I'll leave
it at that!

Felice

On Mar 6, 12:33*pm, George <geo...@nospam.invalid> wrote:
> On 3/6/2011 11:50 AM, Felice wrote:> I'm not a coupon shopper (we'll takethat up another day) but I spotted one
> > in today's paper for "Cooking Creme". It's made by Kraft, and comes in a
> > cream cheese-type of tub in several flavors. Apparently it's a sauce toadd
> > to your skillet dinner.
>
> > Garbahj!
>
> > Felice
>
> Amazing, I always thought the secret to making every dish "molto buono"
> (per kraft marketing) was to use real ingredients not some industrial
> flavoring glop...

Here are the glop's ingredients:

"Ingredients: Mike [sic], water, cream, maltodextrin (tapioca),
thickener (1450, from maize), salt, vegetable gums (410, 415, 466),
gelatine, emulsifier (472e), acidity regulator (339), preservative
(200), starter culture, enzymes, 30% milk solids."
source-- http://www.philadelphiacreamcheese.c...am-cheese.aspx

--Bryan

Felice wrote:
>
> "Goomba" <[email protected]> wrote in message
> news:[email protected]..
> > Felice wrote:
> >> I'm not a coupon shopper (we'll take that up another day) but I spotted
> >> one in today's paper for "Cooking Creme". It's made by Kraft, and comes
> >> in a cream cheese-type of tub in several flavors. Apparently it's a sauce
> >> to add to your skillet dinner.
> >
> > I wonder if it is supposed to be like creme fraiche ?
>
> Well, it comes in Santa Fe blend, Savory Garlic and Original, so I'll leave
> it at that!

It sounds like combined with hot macaroni it would be a step above box
mac and cheese, but far below homemade mac and cheese.

"Bryan" <[email protected]> wrote
>
> Here are the glop's ingredients:
>
> "Ingredients: Mike [sic], water, cream, maltodextrin (tapioca),
> thickener (1450, from maize), salt, vegetable gums (410, 415, 466),
> gelatine, emulsifier (472e), acidity regulator (339), preservative
> (200), starter culture, enzymes, 30% milk solids."
> source--
> http://www.philadelphiacreamcheese.c...am-cheese.aspx
>
> --Bryan

They use Mike? He's been missing and now we know where he is. Ground up
into a cheese spread. This is the Australian web site. Do they still allow
cannibalism down there?

On Mar 6, 4:49*pm, "Ed Pawlowski" <e...@snetnospam.net> wrote:
> "Bryan" <bryangsimm...@gmail.com> wrote
>
>
>
> > Here are the glop's ingredients:
>
> > "Ingredients: Mike [sic], water, cream, maltodextrin (tapioca),
> > thickener (1450, from maize), salt, vegetable gums (410, 415, 466),
> > gelatine, emulsifier (472e), acidity regulator (339), preservative
> > (200), starter culture, enzymes, 30% milk solids."
> > * * source-- *
> >http://www.philadelphiacreamcheese.c...am-cheese.aspx
>
> > --Bryan
>
> They use Mike? *He's been missing and now we know where he is. *Ground up
> into a cheese spread. * This is the Australian web site. Do they still allow
> cannibalism down there?

The Mexican version uses Raoul instead of Mike.

--Bryan

On Sun, 6 Mar 2011 11:50:12 -0500, Felice wrote:

> I'm not a coupon shopper (we'll take that up another day) but I spotted one
> in today's paper for "Cooking Creme". It's made by Kraft, and comes in a
> cream cheese-type of tub in several flavors. Apparently it's a sauce to add
> to your skillet dinner.

I saw them at Walmart. Enough said.

-sw

"Bryan" <[email protected]> wrote in message
news:[email protected]...
On Mar 6, 12:33 pm, George <geo...@nospam.invalid> wrote:
> On 3/6/2011 11:50 AM, Felice wrote:> I'm not a coupon shopper (we'll take
> that up another day) but I spotted one
> > in today's paper for "Cooking Creme". It's made by Kraft, and comes in a
> > cream cheese-type of tub in several flavors. Apparently it's a sauce to
> > add
> > to your skillet dinner.
>
> > Garbahj!
>
> > Felice
>
> Amazing, I always thought the secret to making every dish "molto buono"
> (per kraft marketing) was to use real ingredients not some industrial
> flavoring glop...

Here are the glop's ingredients:

"Ingredients: Mike [sic], water, cream, maltodextrin (tapioca),
thickener (1450, from maize), salt, vegetable gums (410, 415, 466),
gelatine, emulsifier (472e), acidity regulator (339), preservative
(200), starter culture, enzymes, 30% milk solids."
source--
http://www.philadelphiacreamcheese.c...am-cheese.aspx

--Bryan

Now that's scary. With apologies to DuPont's "better living through
chemistry", Kraft seems to believe in "better dining through chemistry".

Felice

"Pete C." <[email protected]> wrote in message
news:4d740cc4$0$6378$[email protected] ter.com...
>
> Felice wrote:
>>
>> "Goomba" <[email protected]> wrote in message
>> news:[email protected]..
>> > Felice wrote:
>> >> I'm not a coupon shopper (we'll take that up another day) but I
>> >> spotted
>> >> one in today's paper for "Cooking Creme". It's made by Kraft, and
>> >> comes
>> >> in a cream cheese-type of tub in several flavors. Apparently it's a
>> >> sauce
>> >> to add to your skillet dinner.
>> >
>> > I wonder if it is supposed to be like creme fraiche ?
>>
>> Well, it comes in Santa Fe blend, Savory Garlic and Original, so I'll
>> leave
>> it at that!
>
> It sounds like combined with hot macaroni it would be a step above box
> mac and cheese, but far below homemade mac and cheese.

I'm going to be busy the night you serve that.

Felice

'John Kuthe[_3_ Wrote:
> ;1588933']On Mar 6, 10:50*am, "Felice" fri...@comcast.net wrote:-
> I'm not a coupon shopper (we'll take that up another day) but I spotted
> one
> in today's paper for "Cooking Creme". It's made by Kraft, and comes in
> a
> cream cheese-type of tub in several flavors. Apparently it's a sauce to
> add
> to your skillet dinner.
>
> Garbahj!
>
> Felice-
>
> Scary!!
>
> John Kuthe...

Sounds like "guacamole dip." Shmit 'er git off the pot!!




--
Gorio