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Old 09-15-2014, 12:51 AM   #41
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i used to think there was an injectable form of cheez whiz too, maybe back in the 70's, but i've looked and found just a few (apparently misguided and forlorn) descriptions of it.

you know, if you don't know what your food is made of and it tastes good, would you still eat it? hmm, that's a good new thread me thinks.
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Old 09-15-2014, 01:36 AM   #42
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I don't want to sound like a cheese snob, but I do like Kraft Singles partially melted on hamburgers and hot dogs. Yum!

On cold sandwiches, I like Swiss, provolone, pepper jack, etc.; not American cheese. And for grilled cheese sandwiches, I like those too and especially extra sharp cheddar. Yum!
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Old 09-15-2014, 03:12 AM   #43
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Quote:
Originally Posted by Steve Kroll View Post
Being a fresh cheese, most mozzarella isn't aged long enough, but I would bet money they can eat Parmesan without any issues. I have a nephew with lactose intolerance, and that's what he eats on pizza.
FI is lactose intolerant and does fine with Parmesan and Pecorino. Something with it being "dry" cheese.
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