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Old 01-02-2018, 11:27 AM   #21
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Originally Posted by buckytom View Post
A couple of years ago I blew off one of my eyebrows while holding up a roman candle on New Year's Eve at a friend's house. Then I had to go into work later that night with a red burn mark across my face.

Ahh m, good times.
Better that than what happened to that NY Giants defensive player.

If you're gonna make a Key Lime pie, you have to use real Key Limes!
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Old 01-02-2018, 03:16 PM   #22
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Location: Dallas
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Originally Posted by Just Cooking View Post
I've never had a Velveeta dip.. or anything Velveeta.. Now I'm curious...

My daughter discovered Aldi's when she moved to Missouri.. She swears by the store.. When I lived in MO, we stopped into an Aldi's once or twice.. I will revisit that experience when I get there..

Make a batch, sometime, just for the new experience. Get some low salt chips, if you can. The dip doesn't need any help.

I will say that the ALDI substitute for Velveeta did have a smoother, creamier texture. I didn't notice any difference in saltiness -- they are both too salty, IMO.

I made mine Sunday with one block of Clancy's version of Velveeta, one can of no-salt added Rotel Tomatoes & Chilis, one can of Campbell's Cheddar soup (don't dilute), and one chub of pork breakfast sausage, cooked and crumbled.

I have a Cuisinart fondue pot, and I find that it works well for making the dip and keeping it hot -- set on level 3 of 10. A crock pot works well, too.


“It was curious to think that the sky was the same for everybody, in Eurasia or Eastasia as well as here -- people ignorant of one another’s existence, held apart by walls of hatred and lies, and yet almost exactly the same.” -- George Orwell, 1984
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