You can make that queso dip way better yourself in like 5 minutes, it’s just a block of queso fresco (or white american), chop it up for faster melting, sodium citrate, milk, peppers, and seasoning. The sodium citrate is vital to keep it from getting grainy.
Ah, I was thinking of canned mac n cheese which I tried once and the several times I tried different canned soups containing cheese. It didn’t taste like cheese and it wasn’t tolerable for me. That said I have enjoyed canned queso dip.
Where are you getting Philly cheese steaks with canned cheese???
However chef boyardee and spaghetti-os have been a thing. My mom only got them once for us (in the 80s) and I wasn’t impressed. Liked kraft macaroni and cheese though.
You ought to be. It’s a struggle meal, not because of the price but because you struggle to keep it down. The noodles feel simultaneously overcooked, limp and somehow grainy. The sauce is virtually flavorless except for a musky odor of nuclear cheese. The consistency of the sauce is like that of milk, and it does not adhere to the noodles. Your bowl will be a nice mix of cold, pallid noodle soup and boiling hot noodle soup.
Have you ever smelled some foam and had that give you a headache? Do you know that chemically smell?
If so, it tastes whole mouth like that but very concentrated.
There are also chunks but at the same time there is not discernable difference in texture or consistency. Just vague border regions that register montarily as the broad side of your tongue cuts through them like a razor.
I have never seen mac and cheese in a can before and I am honestly mildly disgusted.
They started making canned spaghetti carbonara now too
It’s like they’re trying to commit war crimes.
Nah, just preparing for war times
I imagine they’re quite hard to do by accident
Remember: it’s not a war crime the first time.
Don’t. Touch. The. Boats.
Considering the origin of carbonara, it’s not that weird.
Yeah but it’s by Heinz
Canned anything with cheese tastes revolting from my experience.
I mean Philly cheese steaks are made with canned cheese wiz, and then there’s salsa queso dip they sell in cans, and everyone loves that shit.
You can make that queso dip way better yourself in like 5 minutes, it’s just a block of queso fresco (or white american), chop it up for faster melting, sodium citrate, milk, peppers, and seasoning. The sodium citrate is vital to keep it from getting grainy.
I mean you can make Mac and cheese way better than the stuff in a box, but people still love that shit.
Ah, I was thinking of canned mac n cheese which I tried once and the several times I tried different canned soups containing cheese. It didn’t taste like cheese and it wasn’t tolerable for me. That said I have enjoyed canned queso dip.
Where are you getting Philly cheese steaks with canned cheese???
However chef boyardee and spaghetti-os have been a thing. My mom only got them once for us (in the 80s) and I wasn’t impressed. Liked kraft macaroni and cheese though.
In Philadelphia. The big, famous cheese steak places use it, like Pat’s and Geno’s.
Philly steaks are traditionally made with cheez whizz in Philadelphia.
Philadelphia is one of the few cities I haven’t spent any time, and it’s super disappointing to find this out.
I get them with American or provolone cheese most places up in New England. Monterey Jack works well too.
I can’t imagine cheese wiz making these better in any way. Maybe I’ll find out someday.
I live in the USA and can confirm never seeing this before.
Though I’d try it tbh
It’s… Not good
You can get it at WinCo if you’re in the west.
What? I have winco down the block… I’ll check for it next time I’m there.
Edit: confirmed not at our WinCo
You ought to be. It’s a struggle meal, not because of the price but because you struggle to keep it down. The noodles feel simultaneously overcooked, limp and somehow grainy. The sauce is virtually flavorless except for a musky odor of nuclear cheese. The consistency of the sauce is like that of milk, and it does not adhere to the noodles. Your bowl will be a nice mix of cold, pallid noodle soup and boiling hot noodle soup.
Avoid at all costs. Bought one can for the novelty of feeling the same way. It is so much worse than you’re imagining.
I can imagine fake chese custard and slight amounts of overcooked rubbery pasta.
Have you ever smelled some foam and had that give you a headache? Do you know that chemically smell?
If so, it tastes whole mouth like that but very concentrated.
There are also chunks but at the same time there is not discernable difference in texture or consistency. Just vague border regions that register montarily as the broad side of your tongue cuts through them like a razor.
This review will be with me forever ♥️
LMAO
Chef Boyardee sells mac and cheese in a can in the US!
I dont understand… mac and cheese is litterally the easiest thing to cook. Who is this even marketed to?
That narrow band of survivalists who are not unnaturally interested in fire