Cheese is always good
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I added too much to a queso sauce once and then it hardened into a gooey block
But then you just have a block of cheese, which you can eat
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Boomers have a monopoly on cheese? I never knew.... I just never knew....
On this kind of cheesey ass low effort post
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I knew a girl that made Gazpacho from a hand written recipe that a French exchange student had left us.
The recipe, amongst other ingredients, said '2 Garlic'.
We took that to mean two heads of garlic, instead of two cloves.
That was some spicy ass soup. We sweated our way through it because it was painfully delicious.
No matter how much I showered or brushed my teeth, I radiated garlic for the next couple days and had to explain myself at my barista job.
I did this before with a pizza recipe. Absolutely delicious.
The problem was I had a PT class the next day which was normally outdoors and individual until the group runs but was indoors and partner based that day because it was raining.
My gym partner said he understood, but I know he still resents me. I know.
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I agree, but my gall stones tell me otherwise.
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Or garlic.
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Who needs the leftover quarter bag of shredded cheese anyway.
I do the same with anything that comes in a can. I'm not going to use a tenth of a tomato paste tomorrow. It goes in today.
Good recipes take that into account.
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Be careful. Maybe im not a good "chef" (is making frozen pizzas a chef?), but too much cheese can mean the base/ingredients underneeth doeant get heated, so its melted cheese on top of a cold pizza.
Are you using a hair dryer on your frozen pizza?
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Cheese is something that has grown on me in recent years
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Had your cholesterol checked at all lately??
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Ewww cheese.
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I might be an outlier here, but I absolutely think there is such a thing as too much cheese. My partner and I have regular disagreements about how much should be put on a pizza when we're making one at home.
wrote on last edited by [email protected]I don't mind cheese, but I have never understood the obsession with piles of cheese.
Cheese pizza has never made sense to me. Margarita is already plenty of cheese to topping ratio.
Just enough cheese to hold it together. That's it, that's the right amount of cheese (my opinion, of course)
I recently came across the question whether cheese or sauce is more fundamental to pizza.
The sauce. It's 100% the sauce.
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Or garlic.
Two cloves? Six it is.
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Seriously. I sorta watched Netflix's You are what you eat documentary. If you haven't watched it, it's basically veganism propaganda, in my opinion. The point is some expert says something like "OMG, cheese is actually addictive!". It just baffled me. Like, what's the damn problem with cheese being addictive? If it is at all, it is addictive for me and it will be like that my whole life, because I feel empty if I don't include cheese in my diet... So, fuck yeah!
I haven't seen it, but the problem is that dairy is consumed to ungodly levels in the US, and even mandatory for school food programs, I believe. The problem with dairy is the myth that it's vital to a healthy diet, despite like 50% or more of the world not being able to properly digest it.
If it's addictive, then seems like a bit of an issue if it's being pushed on kids.
It's not gonna kill you in moderation, though.
The US really has a weird obsession with cheese, in my opinion. I live in Australia, a western country with the majority having European ancestry. As such cheese is consumed, in large qualities also. But my lordy, the US is on a whole other level with cheese.
The most revolting thing I've seen is "gooey" liquid cheese "sauce".
Yikes.Haha, sorry for the rant, kind internet stranger, I am glad you enjoy your cheese, and if it makes you happy, then bless your heart, even if I don't understand personally
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But then you just have a block of cheese, which you can eat
Or even add to another, greater queso sauce.
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The best thing that ever happened to me was finishing off some caramelized pork slabs in the cast iron pan...
I put some aged white cheddar, turn the heat off, and put the top of the pan on just to do a quick cheese softening... Well of course I forgot about it and left the room
30 minutes later I came back when my stomach was rumbling, lifted the pan lid and realized that the cheese had melted off the pork and onto the pan. There was just the perfect amount of latent heat, by complete fluke, to perfectly caramelize the aged cheddar into a crispy, greasy disc at the bottom of the cast iron pan.
I have tried to recreate that by frying cheese, and I have never been able to capture that moment of pure tastebud joy and bliss.
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On this kind of cheesey ass low effort post
I'm now wondering what a cheesey ass high effort post is
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The only mistakes I made was not adding more than suggested.
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A cook after my own (cheese clogged) heart!
