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Old 12-19-2008, 02:29 PM   #31
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Hey Breezy, before I was "brainwashed" at culinary school, I called it white sauce too. And that's how I think of it, but for some reason that word pops out of my mouth!

As for mornay, if you want to get technical, which my french instructor always did, it is ONLY Mornay if you use a standard bechamel and add only gruyere to it. Buy ya, when all is said and done it is ALL just cheese sauce no matter the base sauce or type of cheese.

By the way I am getting defensive, just making fun of myself and my own schooling!
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Old 12-19-2008, 02:35 PM   #32
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Quote:
Originally Posted by pacanis View Post
Yeah, they should give sauces more common names, like "Oscar" (also one of my favorites).

Cheese Whiz? Is that the stuff in the can that squirts out like whipped cream, or the one that looks like a sausage roll and squeezes out the middle?
It is the stuff in the jar that looks looks like melted Velveeta and tastes nothing like cheese at all! Do you know my SIL actually has a recipe to make the stuff out of real cheddar?
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Old 12-19-2008, 02:39 PM   #33
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Ahhhh, Cheese Whiz..... I know what you mean. The ex used to buy that and we would use it like dip with nachos. There was a Mexican variety. It has its place.
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Old 12-19-2008, 02:49 PM   #34
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When I left my ex (not to be confused with my current DH), I stayed at a transition home for a month. We got to put stuff on the grocery list, but since it was run on donations they bargain shopped a lot, which is understandable. Well, one of the younger women put down Cheese Whiz and they bought a store brand. The next week she put it down again (and had never touched the jar in the fridge) and when the purchaser said there was an unopened jar in the fridge, the resident said "I don't eat that fake ****. I want REAL Cheese Whiz!!!" I still chuckle at that one. A bit of an oxymoron don't you think?
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Old 12-19-2008, 03:09 PM   #35
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In Wisconsin we make hats out of cheese...

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Old 12-21-2008, 06:10 PM   #36
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I would make a beshmel sauce,tsp of butter-tbs of flour cook over medium heat to make a rou,add 1/4 cup of milk and about the same amount in cheese,cook til it thickens and pour it on the broc.Oh and dont forget to salt and pepper.the broc i purchase dosent come pre-seasoned,Ha ha
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