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Old 06-28-2015, 02:53 PM   #51
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Quote:
Originally Posted by taxlady View Post
Contains less than 2% salt. Well, I should hope so.
17% DV for sodium is on par with the amount in traditional cheeses.
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Old 06-28-2015, 04:07 PM   #52
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Originally Posted by GotGarlic View Post
17% DV for sodium is on par with the amount in traditional cheeses.
That's surprising. I just checked the cheeses in my fridge, some cheddar, Parmigiano Regiano, Jarlsberg, and Danablu. 7-9% of DV for a 30g (not 28g) serving for the cheddar, parm, and Jarlsberg. I had to Google for the info on the Danablu and that one was a shocker at 3.3% salt, ~ 1.3% sodium and ~17% of DV for a 30 gram serving or ~15% for a 28 gram serving.
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Old 06-28-2015, 04:37 PM   #53
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...Perhaps it's nostalgia I seek....
Nostalgia. You just reminded me of one of my Mom's uses for Velveeta - scrambled eggs. When she made them for her two darling grandkids, she would add half of the Velveeta right into the pan with the raw eggs. About halfway through, she put in the rest of the cheese. I didn't like them that way because I don't like my scrambled eggs that "wet", but I didn't care since she was making them for my kids. They LOVED them! Even now, at the age of 34, sometimes Goober will ask Loverly (who has perfected the method) "can you make us scrambled eggs like Grandma did?"



Quote:
Originally Posted by Kayelle View Post
On our recent trip to Philadelphia, we enjoyed what many call the only authentic Philly Cheese Steak sandwich that needs to include Cheese Whiz...!
Pat's or Geno's? People get into real fights over which one is better. We tried them both. Pat's got two-thumbs up from us.
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Old 06-28-2015, 04:52 PM   #54
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Ashlie you're more then welcome for the pics.

If you want pics of the grilled cheese sammie I make with it just let me know.

I'm not one to think about pics of my chow but if I know in advance I might remember to take one.
Otherwise it's down the hatch and gone forever.



GG & TL, I don't get hung up on labels. Yes I read them to see what I'm buying but a % here or there doesn't cause me any concern.
If it's the taste I desire and it doesn't contain an abundance of things thought bad for me then I'll consume it without a second thought.
You only live once and if you can't enjoy a simple thing like food then take me now.


CG, "They LOVED them!" is what it's really all about now isn't it?

Excess = Bad. Enjoyment = Good.

I'll vote for good any day.
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Old 06-28-2015, 05:02 PM   #55
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GG & TL, I don't get hung up on labels. Yes I read them to see what I'm buying but a % here or there doesn't cause me any concern.
If it's the taste I desire and it doesn't contain an abundance of things thought bad for me then I'll consume it without a second thought.
You only live once and if you can't enjoy a simple thing like food then take me now.
I don't, either. I was responding to taxlady. You know, discussing cooking I'm a salt fiend, in fact. Love it.
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Old 06-28-2015, 05:07 PM   #56
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You know, discussing cooking
Now just why would you do that here?
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Old 06-28-2015, 08:46 PM   #57
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[QUOTE=Cooking Goddess;1427380]Nostalgia. You just reminded me of one of my Mom's uses for Velveeta - scrambled eggs. When she made them for her two darling grandkids, she would add half of the Velveeta right into the pan with the raw eggs. About halfway through, she put in the rest of the cheese. I didn't like them that way because I don't like my scrambled eggs that "wet", but I didn't care since she was making them for my kids. They LOVED them! Even now, at the age of 34, sometimes Goober will ask Loverly (who has perfected the method) "can you make us scrambled eggs like Grandma did?"


That is just about the sweetest story!
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Old 06-28-2015, 09:06 PM   #58
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Pat's or Geno's? People get into real fights over which one is better. We tried them both. Pat's got two-thumbs up from us.
We had heard about their Cheese Steaks but both were too far away. The ones we got at Carmen's in the Reading Market were AWESOME!
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Old 06-29-2015, 01:45 AM   #59
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...You only live once and if you can't enjoy a simple thing like food then take me now..............Excess = Bad. Enjoyment = Good.
I'll vote for good any day.
I try to live by the motto "all things in moderation". When I don't, my waistline becomes a wasteline.
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Old 06-30-2015, 04:06 AM   #60
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Hello, in Germany Velveeta is nearly unknown and those who have heard about it often simply call it "American cheese". Maybe the TTIP will change that...

Since you have kindled my interest I checked German websites for receipts. I found some advice on chefkoch.de. According to their forum Velveeta and cheddar are exchangeable and allegedly even the Subway restaurants in Germany use cheddar instead.

By the way, in German cooks love to use all sorts of cheese for gratin. Especially potatoes and cauliflower can be delicious "au gratin".
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