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/ck/ - Food & Cooking

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13992512 No.13992512 [Reply] [Original]

why did this shit become socially acceptable again? For once the mistakenly health-conscious boomers had a solid win for their "its plastic cheese argument", and American cheese became trashy, as it should be. But it seems retard nancyboy faggots have somehow made it into some weird cult of processed cheese?

>> No.13992514

tastes good melts good

>> No.13992516

Not all american cheese is kraft singles. Try some from your grocer's deli sometime, you might like it.

>> No.13992519

>>13992512
>cheese product

>> No.13992520

>>13992516
I dont have anything in my stores except the singles. And you know very well that people seldom use anything but kraft singles, anon.

>> No.13992542

>>13992512
Kraft Singles are fucking amazing kys commie.

Best grilled cheese.
Best burger cheese.
Nacho's in a pinch.
You're mother's a whore.

>> No.13992552

>>13992520
>you know very well that people seldom use anything but kraft singles
I literally don't know anyone who shops at Walmart or watches Fox News. Don't assume that everyone lives under a rock like you.

>> No.13992553
File: 152 KB, 1024x430, 0hvVLZamVfpTRUoyW.jpg [View same] [iqdb] [saucenao] [google]
13992553

Whats wrong with this ingredients list? You can literally look up all the chemicals and see they're already in our bodies or completely safe for consumption. Is it literally just because it says "muh processed cheese not real cheese."

>> No.13992559
File: 114 KB, 634x951, 1587642300847.jpg [View same] [iqdb] [saucenao] [google]
13992559

Can you actually point out the plastic in the ingredients though? It's just emulsified cheddar and milk. You're actually frothing at the mouth over cheddar and milk. Get a grip, man

>> No.13992571

>>13992512
I usually use a slice of this along with my other cheeses in a grilled cheese because it melts nice and helps emulsion of the other cheesers. This is a tactic that might be too advanced for a negroid

>> No.13992779

>>13992552
Bet you vote democrat too.
Confirmed faggot.

>> No.13992782

>>13992512
My dog likes it

>> No.13992810

>>13992571
It melts worse than most real cheeses. Actually burns if you expose it to direct radiant heat.

>> No.13992811

It is the best for a cheap burger though right bros?

>> No.13992819

>>13992542
Hey, ESL, stop using apostrophes if you don't where they belong.

>> No.13992823

>>13992819
You accidentally the whole verb.

>> No.13992828

>>13992512
It shouldn't be called cheese at all but its a good product and has it's place in cooking.

>> No.13992830

>>13992828
It does not.

>> No.13992836

>>13992514
fpbp

>> No.13993075

>>13992828
>people actually tell themselves this

>> No.13993109

All cheese is “processed” you tard. There’s no cow that squirts out cheese.

>> No.13994228
File: 76 KB, 1000x750, Dollar-store1.jpg [View same] [iqdb] [saucenao] [google]
13994228

>>13992512
Shit like this made me pissed off because I didn't know better until I tried real cheese. Worse is the cheese that doesn't melt and only wrinkles.

>> No.13994229

I’ll reiterate the general sentiment that Kraft singles aren’t actually that bad, and in fact, have significantly less calories than a slice of regular cheddar cheese.

>> No.13994251

>>13994229
calories arent the only metric of health and they definitely arent a metric of good flavor or usefulness in cooking

>> No.13994259

>>13993109
Cheese is made by a process, yes. Processed cheese takes that cheese and puts it through another process.

>> No.13994325

>>13992520
>I dont have anything in my stores except the singles.
what dumpster flyover town do you live in?

>> No.13995085

>>13994259
oh no how horrible. care to describe what is so frightening about this second process?

>> No.13995121

>>13992516
What do people mean by "american" cheese? White and orange cheddar?

>> No.13995177

>>13995085
It makes it into another product which tastes shit.

>> No.13995187

>>13995177
dude you're allowed to not like things. you don't have to pretend they are dangerous to justify your opinion/amount of personal enjoyment.

>> No.13995289
File: 215 KB, 539x281, C2D19E1F-E2E2-4658-A392-BCEEFF9F0DB8.png [View same] [iqdb] [saucenao] [google]
13995289

Eat this and you will never eat that shit again.

>> No.13995299

>>13995121
Cheese made in america

>> No.13995975
File: 591 KB, 758x862, agumi.png [View same] [iqdb] [saucenao] [google]
13995975

Look at all these American simpletons who think there is anything of value on their pasteurized cheese product.
Imagine feeling attached to something so objectively bad, imagine letting this attachment cloud your judgment to the point you feel the need to defend it.

There is nothing good about American cheese. The color is a calculated shade brought by an immature expectation of what cheese should look like, and achieved trough artificial means. Its only reason to be is some food scientist thinking to himself "Well, this is what cheese looks like, right?"
The flavor is a mix of placebo and regret. While freshness or careful aging create the complex flavors of cheese, this American parody lacks such privileges, whatever aroma it may have is purely coincidental, whatever illusion of flavor it may posses is only due to the dopamine high Americans get when eating something fatty.
The texture is like softened wax, because that is what it most likely is. It covers your mouth in a plastic-like fatty layer that Americans love confusing for enjoyment.
And by far the most pathetic argument I see repeated over and over again, the fact it melts. The characteristic often posted as the sole redeeming quality is something shared by almost all substances in the world, that things soften when hot. Almost all cheeses melt, not that you would want to as different cheeses are meant to be eaten at different temperatures. But the ones that are often melted are superior, they impart great flavor, fat and texture, just look at mozzarella with its milky flavor and stringy texture even after melted. American cheese only serves as a brightly colored layer of fat, might as well top your burgers with some butter, you will get much better results that way.

American cheese is the margarine of cheese. A publicity stunt for a cost-cutting measure that Americans ate right up and now feel a worthless sense of nostalgia for.

>> No.13996014

>>13992512
These make the absolute best grilled cheese. Otherwise theyre largely useless.

>> No.13996024

wtf are you even talking about, the perception of this hasn't change at all since the 90s

>> No.13996027

>>13992512
It never was socially acceptable. People eat it because it's cheap.

>> No.13996545

>>13992553
It's because of the addition of sodium citrate. That's what makes it processed cheese.

>> No.13996649

>>13995975
imagine writing two paragraphs about america and pretending you aren't obsessed
i like how it tastes, cry more faggot

>> No.13996681

>>13996545
literally just the conjugate base of citric acid. sorry highschool chemistry frightens so many people.

>> No.13996690

>>13996681
It's also fun to make your own cheese sauces with. Makes any cheese as smooth and goopy as velveeta.

>> No.13996713

It melts nicely on burgers, grilled cheese, and hot sandwiches. Stop being an autistic faggot. You only think it’s trashy so you can justify being an elitist fag.

>> No.13996915

>>13995975
Holy based. I'll use this pasta.

>> No.13996939

>>13996545
Damn, I didn't know mixing lemon juice with baking soda was such a big deal.

>> No.13996957

>>13996713
>Look at all these American simpletons who think there is anything of value on their pasteurized cheese product.
>Imagine feeling attached to something so objectively bad, imagine letting this attachment cloud your judgment to the point you feel the need to defend it.
>There is nothing good about American cheese. The color is a calculated shade brought by an immature expectation of what cheese should look like, and achieved trough artificial means. Its only reason to be is some food scientist thinking to himself "Well, this is what cheese looks like, right?"
>The flavor is a mix of placebo and regret. While freshness or careful aging create the complex flavors of cheese, this American parody lacks such privileges, whatever aroma it may have is purely coincidental, whatever illusion of flavor it may posses is only due to the dopamine high Americans get when eating something fatty.
>The texture is like softened wax, because that is what it most likely is. It covers your mouth in a plastic-like fatty layer that Americans love confusing for enjoyment.
>And by far the most pathetic argument I see repeated over and over again, the fact it melts. The characteristic often posted as the sole redeeming quality is something shared by almost all substances in the world, that things soften when hot. Almost all cheeses melt, not that you would want to as different cheeses are meant to be eaten at different temperatures. But the ones that are often melted are superior, they impart great flavor, fat and texture, just look at mozzarella with its milky flavor and stringy texture even after melted. American cheese only serves as a brightly colored layer of fat, might as well top your burgers with some butter, you will get much better results that way.
>American cheese is the margarine of cheese. A publicity stunt for a cost-cutting measure that Americans ate right up and now feel a worthless sense of nostalgia for.

>> No.13996960

>>13995975
That's a roundabout way to come out of the closet, Anon. Rather wordy.

>> No.13996968

>>13995975
BASED AND REDPILLED

>> No.13997694

>>13992512
Rent free

>> No.13997801

>>13996014
No they don't. You dumbfucks parroting this stupid line ad nauseum are making me sick at this point.

>> No.13998246

>>13997694
>Look at all these American simpletons who think there is anything of value on their pasteurized cheese product.
>Imagine feeling attached to something so objectively bad, imagine letting this attachment cloud your judgment to the point you feel the need to defend it.
>There is nothing good about American cheese. The color is a calculated shade brought by an immature expectation of what cheese should look like, and achieved trough artificial means. Its only reason to be is some food scientist thinking to himself "Well, this is what cheese looks like, right?"
>The flavor is a mix of placebo and regret. While freshness or careful aging create the complex flavors of cheese, this American parody lacks such privileges, whatever aroma it may have is purely coincidental, whatever illusion of flavor it may posses is only due to the dopamine high Americans get when eating something fatty.
>The texture is like softened wax, because that is what it most likely is. It covers your mouth in a plastic-like fatty layer that Americans love confusing for enjoyment.
>And by far the most pathetic argument I see repeated over and over again, the fact it melts. The characteristic often posted as the sole redeeming quality is something shared by almost all substances in the world, that things soften when hot. Almost all cheeses melt, not that you would want to as different cheeses are meant to be eaten at different temperatures. But the ones that are often melted are superior, they impart great flavor, fat and texture, just look at mozzarella with its milky flavor and stringy texture even after melted. American cheese only serves as a brightly colored layer of fat, might as well top your burgers with some butter, you will get much better results that way.
>American cheese is the margarine of cheese. A publicity stunt for a cost-cutting measure that Americans ate right up and now feel a worthless sense of nostalgia for.

>> No.13998376

>>13992520

As a child, I never had kraft singles. It was always deli American.

>> No.13998402
File: 87 KB, 625x751, 1ismnug3t0rz.jpg [View same] [iqdb] [saucenao] [google]
13998402

>>13992512
what do you mean by "socially acceptable? are you going to events that appear in the NYSD? is getting photographed with a block of cheese and published for public judgment a commonplace event in your life?

>> No.13999280

What? These are literally a gift as they last ages.

With them making burgers becomes so much cheaper and easier.

>> No.13999462

>>13995121
Pasteurized process cheese food product

>> No.13999507
File: 200 KB, 1041x744, redleicester.jpg [View same] [iqdb] [saucenao] [google]
13999507

>>13996014
>*blocks your path*

>> No.13999529

>>13992512
It's the best cheese for burgers. No amount of temper tantrums about it not being sophisticated enough for you will change that.

https://www.youtube.com/watch?v=Wwgn5k_TzKM

>> No.13999774

>>13992512
Now that's some cheese I can relate to!

>> No.13999960

>>13992553
it's just a byproduct, it's recycled cheese to reduce waste
I dislike that for many families it's the 'standard cheese' but thats life in the 'hood i guess since they got rid of dat gubmint chez
but the only real argument is that a significant amount of it is made from 'leakers'
bricks of cheese that didnt seal right will develop mold, be cut open, then some employees take knives and try to cut off a bunch of the mold (they don't do a very good job)
then it's all melted down and mixed with enough scrap non-moldy cheese to get the ratios accounted for, repasteurized and packaged again
different 'cheese products' will vary but thats the basics of it

>> No.14000358

>>13994228
Notice it doesn't say cheese anywhere? This is a vegetable oil product.Jokes on you for not reading.