Velveeta: Who Uses It & How

[ChefTorrie]

Originally Posted by Salliem

Having been born and raised in Philadelphia I can honestly say that I never saw Velvetta or cheese whiz for that matter used on cheesesteaks..I have seen provolone cheese..or even mozzeralla cheese..pizza sauce..grilled onions, etc...

I have a very dear friend who to this day eats Velveeta "cheese" sandwiches, I guess whatever floats your boat.

To add: I just looked at a Philly website and they say the original cheese was/is cheese whiz..how gross..we, my family never made them with cheese whiz..so I stand corrected.

I hear where you are coming from, but I visited the first cheese steak house, multiple time when I was in Philadelphia, and although I did not get mine with cheez wiz, they said thats the authentic way to do it, and thats how the first ones where made.
I may stand to be corrected, I havnt researched this topic, this is just what I know from personal experience of being to the original cheese steak house.

[ChefTorrie]

Originally Posted by henry

When I worked at a B&B, one of our signature breakfast dishes was an Eggs Benedict thing, but instead of hollandaise, we made a rich cheesey sauce that was a bechemel with Veleveeta and lots of chopped fresh tarragon and a splash of tabasco. We didn't make the sauce very thick, and it held up well. It got many glowing reviews. We only used doulbe yolk eggs, and it was a nice presentation.

As a widowed single dad, I used to fix my boys velveeta grilled cheese sandwiches as part of a quick after work dinner, and I always cut them in 'fingers' with a pizza wheel. They also love the rotel stuff as a special treat.

A few months ago I was trying to unload some velveeta on them and fixed a mac and cheese with just velveeta. It was so sickening salty, it was inedible.

NOWIAMONE, on your toasted crab things, do you toast the english muffin first before you put the filling on it?

H.

Hollandaise and Bernaise, being substituted with velveeta. What is this good world coming toooo. AHHH.

[shroomgirl]

Dan that is too great! A dinner you can buy at the gas station.....
velveeta, white bread, slim jims, baby carrots....well possibly stretching the carrot thing but looks very much like gas station food.
never even considered using slim jims instead of mini weenies, guess the white trash cooking totally eclipsed me.....aw well, nice to see adaptation at it's most basic.

ummmm hollandaise with velveeta.....guess it would never break, just get alittle clumpy.

[ChefTorrie]

Originally Posted by shroomgirl

Dan that is too great! A dinner you can buy at the gas station.....
velveeta, white bread, slim jims, baby carrots....well possibly stretching the carrot thing but looks very much like gas station food.
never even considered using slim jims instead of mini weenies, guess the white trash cooking totally eclipsed me.....aw well, nice to see adaptation at it's most basic.

ummmm hollandaise with velveeta.....guess it would never break, just get alittle clumpy.

Makes me sick shroomgirl. Ha. But you got one thing right, it would never break.

[shroomgirl]

I'm shaking my head giggling, hope you are too Chef Torrie.....who'd a thunk of velveeta as haut cuisine's savior?!!!
clumpy....new word

[fstfrdy]

Velveeta is great for trout but not bass or pike they prefer hotdogs. really best trout bait I have ever used.

[OahuAmateurChef]

I don't use Velveeta at all. When I can't resist, I use raw cheese. The taste is fantastic, but I know it is not good for me.

Did you know that Betty Crocker is a fake name General Mills invented to comfort Americans into buying processed food? In my opinion, rustic wooden boxes of Velveeta are more of the same.

I want to suggest using real cheese instead of fake cheez.

And then I want to suggest using pure cheese instead of real (treated) cheese, because it's tastier and healthier.

By pure, I mean raw and from free range organic cows.

By real, I mean treated--homogenized, pasteurized, and from hormone & antibiotic injected caged cows.

Only there is no longer such a thing as healthy raw cheese. The last of that ceased to exist probably in the early 1900s. It's not about bacteria and viruses infecting the batch, it's because too many chemicals are in the ground that go into the milk.

So either way, using fake dairy, treated dairy, or raw dairy is bad for your health. But raw tastes the best.

[shroomgirl]

bait....

okey dokey....but what'll we do with the 2packs for 99Cent weiners if we're using the sauce cheese on the hook?
when we were kids in Rancho Cordova we'd fish with salmon eggs...now eat um at $5 a tablespoon on a tiny bit of rice....what's with that?

Oahu, wow....you must have a local macrobiotic diet or close to a vegan one.

[nowIamone]

Chef Torrie,
No, you don't toast the English Muffins first. I prefer the extra crispy sourdough. Also, spread the filling and then cut the muffins with the shears; it allows the cheese mixture to melt down and "cap" the entire piece triangle.

Just so you know, I have tried these with real King Crab and Dungness, but they are better with the imitation crab. After the mixer breaks up the meat and they bake, it looks like the real thing.

[ChefTorrie]

Originally Posted by shroomgirl

I'm shaking my head giggling, hope you are too Chef Torrie.....who'd a thunk of velveeta as haut cuisine's savior?!!!
clumpy....new word

Ohh, believe me shroomgirl, I am.

[shroomgirl]

you know STL was the founding city for PROVEL....combo of 3 cheese....not exactly sure which ones but something like provelone, mozzerella and swiss...processed into YES...a meltable loaf. Sticks to your teeth and is generally served with Italian food....ie cracker crust pizza, slapped on lasagna, or mastaccholi, or lots of breading and meat and tomato sauce then provel....

Many natives LOVE it.....most non-natives order pizzas with mozzerella only please.
Meltable is desirable I guess.

[Scottintexas]

I am another who uses a pack of Velveeta, a chub of sausage, a can of rotel tomatoes and a little milk for a cheese dip for tortilla chips. It is extremely salty though.

[Gummy-Bear]

Originally Posted by bluedogz

I'm gonna guess the stuff has gone bad by now, Shel. Even Velveeta doesn't have a 57-year shelf life.

I think the only "food" that would have a 57-year shelf life would be twinkies.

As for the use of Velveeta, one way that could count for decent would be a queso dip I make for sleepovers with friends. Take one block of Velveeta, chop into pieces and put aside. Saute onions and a couple cloves of garlic (Garlic makes everything taste better). Add in a quarter cup of milk and Velveeta. Allow to melt stirring often. When the Velveeta is melted, add a can of cream of mushroom soup, some chopped jalapeños, and some Jalapeño juice. Stir together and remove from heat. Serve with chips.

So far, this is the only good recipe I have found. When we were cleaning my great-grandmother's house, I went through the library of cookbooks, and found an actual cookbook dedicated to Velveeta cooking. Not brave enough to try anything yet.....

[dledmo]

I use Velveeta for nachos, cut up the cheese add a touch of milk, some salsa, cayenne pepper, some hot sauce, nice and easy. Also, my Grandma made me grilled cheese sandwiches with Velveeta, so that is my comfort food. I have a Breville Maxi grill which is great for these sandwiches, my girls, 4 and 7, love them with some tomato soup after a nice day of sledding in Minnesota, done from start to finish in 10 min.

[arkboynko]

Easy... queso dip. Nothing else.

Sausage, queso, can of corn, rotel, cream of mushroom soup.