- cross-posted to:
- lemmyshitpost@lemmy.world
- cross-posted to:
- lemmyshitpost@lemmy.world
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The average american only eats 2 ounces of cheese a day.
Charles Entertainment Cheese, who eats 7 billion pounds of cheese a day, is an outlier and should not be counted.
When reached for comment, he replied “Please, Charles Cheese is my father. Call me Chuck.”
I don’t think we should count Wisconsin either. They have so much they wear it on their heads.
Reminds me of a joke (kinda) thought I had years ago. Chuck E Cheese should open a fine dining white tablecloth restaurant called Charles E. Fromage.
Someone beat you to it. https://charlesefromage.org/website-design-for-charles-e-fromage-bistro
I doubt they beat me to the idea, but they certainly did on executing it. That is glorious!!!
Holy shit, it’s a real restaurant (and a front yard business, to boot)!
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I’m fully on board with this, provided they offer a prix fixe, 12-course meal.
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Hors d’Oeuvre: Parmesan bites with marinara
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Amuse-Bouche: Stuffed banana peppers
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Soup Course: Minestrone
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Salad Course: Caesar
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Appetizer: Cheesy bread with artichoke cheese dip
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Fish Course: Slice of anchovy pizza
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First Main Course: Slice of Hawaiian pizza
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Palate Cleanser: Orange sherbet
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Second Main Course: Slice of meat-lovers’ pizza
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Cheese Course: Mozzarella sticks
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Dessert: Cinnamon rolls
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Mignardise: Chocolate lava cake and medium-roast Folger’s coffee
Vintages:
1985 Coca Cola
1997 Pepsi Cola
1987 RC Cola
1996 Dr Pepper
1999 Mr Pibb
1979 Mountain Dew
2004 Moutain Dew Code Red
2004 Mountain Dew Baja Blast
2001 Sprite
1998 Fresca
2003 Barques Root Beer
2003 A&W Cream Soda
i’m requesting french onion, not minestrone
“Very well. Let me just go and confer with our chef to make sure we can accommodate your request.”
[Distant, muted sounds from kitchen, including plates crashing and yelling.] “…Che Cazzo? Vai a dire a quel figlio di puttana di andare a farsi fottere, e se quel pezzo di merda chiede un’altra sostituzione nel menu, digli che gli taglio le palle io stesso…”
“I apologize, but the chef…uh…respectfully declines menu substitutions at this time.”
theres more cheese in the french onion tho
We’ll get you some parmesan for the soup.
It better be like 90 pounds of it
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I used to for sure. I was raised in the midwest in the 80s and taught to drink milk by the gallon. Once I became an adult I stopped eating so much dairy and felt way better. The USA in the 80s-90s when I grew up was rife with health disinformation and straight up lies to the consumer.
On the other hand, I never saw so much cheese as when I went to Europe and saw the cheese aisles in France and Netherlands. And you can buy entire wheels at Euro farmer markets. Most traditional Dutch food is ham and cheese type dishes. I asked my Dutch friend his favorite food and he said he likes Thai food lmao.
OK, I no longer hate France.
Also, why wouldn’t you drink milk by the gallon? You need to to have strong bones, that’s why the viagra companies hate cows
America has more varieties of cheese than any other country in the world.
While they can be roughly grouped into 3 categories (White, Orange and Mixed), America isn’t limited like other countries to using different milk, surface treatment and aging. Instead they can produce unlimited variety by adding specific amounts of hydrogenated mineral oil, synthetic flavoring, modified starch extracts, industrial waste products and high fructose corn syrup.
There’s no end to thecreativityprofitability!The US would have to be made of milk. Idk what the conversion rate is, but we’re talking a couple of feet of milk on the ground at all times.
I mean you’d have to make the cheese just for a spot of dry land.
Eventually, the milk would overcome the US and then the World.
It’s the Milky Way.
Dutch guy here. That’s not cheese. Don’t you dare place that junk in the same category as our holy (pun intended) gold.
I’m sure France, Switzerland and Italy agree with me.
Look, nobody is eating cubes of American cheese and pretending it’s gouda. It’s for cheeseburgers and grilled cheese sandwiches. It’s uniquely suited for it. It melts better. The flavor is strong and unsubtle, which matches well with a well-seasoned burger or stands on its own in a grilled cheese.
Just because you don’t understand a food doesn’t mean it’s bad.
are we still talking about Kraft Singles, here? because those have zero flavour
maybe I need to get a refresher on the differences between american cheese in Canada and in the US
If you think Kraft Singles have no flavor, then we must not be talking about the same thing. There’s much better American cheese than Kraft Singles, but I can’t imagine describing them as bland.
Make a cheese burger or grilled cheese sandwich with American plastic and one with proper Dutch cheese and compare. No way in hell the American cheese (like in the picture) wins.
Just because you don’t understand a food doesn’t mean it’s bad.
Just because you never had proper cheese means you don’t know what you’re talking about.
just because you’ve never had proper cheese
Do you seriously think the only cheese that exists in the entirety of the US is kraft singles?
I’m sure your cheese is delicious but I’m also positive I’ve had some cheese that’s much better, and I got it in America. It’s a big country.
As much as I appreciate good cheeses, American Singles are suitable for cheeseburger and grilled cheese-applications on account of them containing sodium citrate, which gives them good melting properties.
Well-tasting cheeses without sodium citrate tend to break when melted, which is not particularly desirable.
You could of course make your own melt-appropriate cheese by mixing in sodium citrate with a shredded well-tasting cheese and melting the mixture.
All the young Dutch cheeses, as well as white French cheeses (or from other EU countries) melt extremily well. Just the heavily riped yellow cheeses melt less well. If it’s young and doesn’t melt, it’s probably not real cheese.
Well-tasting cheeses without sodium citrate tend to break when melted
I’ve never seen melted cheese break. How does that even work, it’s melted so in a liquid form. Even when cooled down it should be flexible and stretchy. Even when it’s overly riped cheese which eventually melted (which it should, with a lot of patience) and cooled down should be more rubber-like than break.
When you think those American cheeses are perfect for their melting properties, you clearly dont have proper cheese alternatives as all young cheeses should melt flawlessly.
But the chance you don’t have good alternatives is highly likely. I’ve traveled the world a lot and most Dutch cheeses I ate abroad were terrible. Even the craft cheeses were much worse than the plain mediocre quality supermarket factory cheeses here in NL. Even when I went to the UK, while the British themselves can make some very nice cheeses. But the Dutch cheeses they had were basically plastic, and indeed with barely any melting properties.
But the chance you don’t have good alternatives is highly likely.
You’re making extremely unwarranted assumptions about what kind of culinary access I have. I encourage you to consider how you express yourself.
I’m just talking about the experiences I had. Sorry
I’ve had many different cheeses on my burgers. I’m sure I’ve even had a gouda burger. They can be fine if you’re going for like a specialty burger with other non-standard toppings, but a straight-up cheeseburger? That’s not what proper Dutch cheese is made for, so why would you use it like that?
Different ingredients are better in different contexts.
Gouda in the Netherlands is not the same as gouda from anywhere else
Dutch girl here. There is absolutely good American cheese. It’s a huge place and they have a lot of great cheese makers, just like how europe has some absolute crap. Go to the Jumbo and pick up some “White salad cubes” and tell me they’re better than this.
That said, none of this cheese pictured is good, or even mediocre.
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