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.
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.
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.
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.
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.
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.
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.