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View Poll Results: Velveeta?
If it's good enough for fish, it's good enough for moi. 12 35.29%
Something scraped out of a pit in Hades. 3 8.82%
It'll keep forever in the bomb shelter. 9 26.47%
Mixed with gasoline it makes a dandy napalm. 10 29.41%
Voters: 34. You may not vote on this poll

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Old 01-16-11, 08:24 PM   #1
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Velveeta

On the way to Albuquerque, my wife and I stop at a great Mexican restaurant in Cuba NM called El Bruno's every chance we get. It's a fixture for the area and the food has always been great. The original restaurant was there in a historical adobe building for decades until it caved in one Winter. Since then they've moved across the street into what was a Tastee Freez and added on in a very authentic-appearing Old Mexico style, with outside verandas warmed by chimineas, vega and latilla construction, the works.

This last trip however, I ordered a dish I hadn't ever before: the seafood enchiladas. The menu advertised this as shrimp and crab meat wrapped in a corn tortilla and covered with a cheese sauce. When it arrived it looked great with a side of beans and rice, garnish and a healthy portion. I bit in and met with the unmistakeable plastic-like texture and flavor of a popular processed cheese-like food product. Velveeta? Really?

It left me wondering if this was a local delicacy, like SPAM in Hawaii for example...or did they just run out of cheese, thinking on their feet rushed over to the bait shop, and henceforth save the evening?

Please, share your thoughts on Velveeta.
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Old 01-16-11, 09:00 PM   #2
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I just recently bought some velveeta to make cheesy beefy burritos. There were quite good, I added some red pepper to the meat for heat and of course regular taco seasonings. They were better than Taco Bells.

Wasn't SPAM a commodity issued to the locals in Hawaii from the federal govt back in the day?

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Old 01-16-11, 09:04 PM   #3
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It's rubbery. I don't like it. Blech.
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Old 01-16-11, 09:05 PM   #4
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It's rubbery. I don't like it. Blech.
Have you ever had deviled ham sammich?
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Old 01-16-11, 09:06 PM   #5
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Nu uh.
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Old 01-16-11, 09:07 PM   #6
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The only thing I've recently had it in was barf dip.
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Old 01-16-11, 09:11 PM   #7
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Straight, blech but if used correctly in a recipe it can be rather good.
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Old 01-16-11, 09:15 PM   #8
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Nu uh.
Sorry, forgot this was about velveeta and not spam.

I think I need some ice cream.
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Old 01-16-11, 09:16 PM   #9
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Straight, blech but if used correctly in a recipe it can be rather good.
I wonder if there is something you can add to it to keep it from solidifying(sp?) as soon as it cools to luke warm?
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Old 01-16-11, 09:25 PM   #10
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I wonder if there is something you can add to it to keep it from solidifying(sp?) as soon as it cools to luke warm?
Mobil 1, the mixture will be good down to -53F
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Old 01-16-11, 09:25 PM   #11
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Sorry, forgot this was about velveeta and not spam.

I think I need some ice cream.
Oh YUM!! brb
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Old 01-16-11, 09:27 PM   #12
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Mobil 1, the mixture will be good down to -53F
Okay, I think I've got some in the trunk of my car, I'll grab it when I go get the ice cream.
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Old 01-16-11, 09:28 PM   #13
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I wonder if there is something you can add to it to keep it from solidifying(sp?) as soon as it cools to luke warm?
Good question.
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Old 01-16-11, 09:42 PM   #14
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I haven't had it in years. When I was growing up I used melt it over Brocolli.

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Old 01-16-11, 09:53 PM   #15
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I like it melted down in a cooker with a bottle or two of picante sauce. You do have to keep it in the cooker while serving or as stated above, it solidifies.
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Old 01-16-11, 09:54 PM   #16
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Or mix it with tomato soup and serve on top of toast.
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Old 01-16-11, 10:01 PM   #17
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The only thing I've recently had it in was barf dip.
Now this sounds delich!
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Old 01-16-11, 10:19 PM   #18
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Never had it that I'm aware. I'm not particularly desperate to remedy that.
Never bit into Silly Putty as a kid?
Never tempted by Zeke's floating bait?
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Old 01-16-11, 10:25 PM   #19
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>.< ooooooo I find no choices likable on that survey. I have used velveeta MANY years ago as one of my three cheeses I use when I make mac&cheese but I do not touch it now a days ... sorry
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Old 01-16-11, 10:33 PM   #20
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Velveeta with Rotel Tomatoes is the classic Queso here in TX. There's a comedy club here in town called The Velveete Room and a very well known band called Rotel and The Hot Tomatoes. We are a sophisticated bunch here in Texas.
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Old 01-16-11, 10:46 PM   #21
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Velveeta with Rotel Tomatoes is the classic Queso here in TX. There's a comedy club here in town called The Velveete Room and a very well known band called Rotel and The Hot Tomatoes. We are a sophisticated bunch here in Texas.
This explains much.

Next month in Austin, I'll be sure to request, "No plastic please".
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Old 01-16-11, 10:59 PM   #22
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Commercial cheese sauce or nacho cheese sauce, the type that comes in a Number 10 can, and is used in institutional food service, has this same texture. I wonder if that was it.
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Old 01-16-11, 11:02 PM   #23
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Commercial cheese sauce or nacho cheese sauce, the type that comes in a Number 10 can, and is used in institutional food service, has this same texture. I wonder if that was it.
It did have that sort of down home, prison-foodish texture.

It's even more frightening to think that a master chef, in an effort to please the local population's palate, made it all from scratch to taste specifically like that.
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Old 01-17-11, 10:01 AM   #24
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Straight, blech but if used correctly in a recipe it can be rather good.
+1. I think I've only had it in dips.
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Old 01-17-11, 10:13 AM   #25
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I like it melted down in a cooker with a bottle or two of picante sauce. You do have to keep it in the cooker while serving or as stated above, it solidifies.
Ernest
I've had this recipe, too. I think it was one of the Kraft 'Superbowl Party' recipes years back.
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