Comment on BRB, need more cheese

Kolanaki@yiffit.net ⁨4⁩ ⁨weeks⁩ ago

• superkret@feddit.org ⁨4⁩ ⁨weeks⁩ ago

  Frumunda sounds delicious. Is it Italian?

  Googles it

  oh no.

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• Fiivemacs@lemmy.ca ⁨4⁩ ⁨weeks⁩ ago

  I refuse anything by Kraft or anything individually sliced and wrapped in plastic. Imo it’s not even cheese

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  • Diddlydee@feddit.uk ⁨4⁩ ⁨weeks⁩ ago

    Even that cheese has its place in a burger or cheese and onion toastie.

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    • TheBat@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

      It melts without splitting.

      - Chef Voldermort

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  • MycelialMass@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

    Its actually just watered down cheese with like two other ingredients which are common food additives. This is a great vid of someone making their own ‘american cheese’

    m.youtube.com/watch?v=0aGNAxN5Z-o

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  • Kolanaki@yiffit.net ⁨4⁩ ⁨weeks⁩ ago

    They’re just a solidified cheese beshmel. It’s cheddar, milk and binders to keep it solid.

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    • HeyThisIsntTheYMCA@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

      One time we bought a big bag of preshredded mozzarella from one of the big box stores, so we had like five pounds of it. We made lasagna. Instead of melting, it browned. Crisped. We looked closer. It was some imitation cheese.

      Gotta say tho, lasagna with some of the cheese crispy and some melted? That was a good week

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• ickplant@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

  Same, same. I have standards. They might be low, but they are there.

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• sangriaferret@sh.itjust.works ⁨4⁩ ⁨weeks⁩ ago

  My Sardinian friend swears it delicious. If it was offered I think I would have to try it just to say I did it.

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  • Kolanaki@yiffit.net ⁨4⁩ ⁨weeks⁩ ago

    The frumunda or the maggot?

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    • sangriaferret@sh.itjust.works ⁨4⁩ ⁨weeks⁩ ago

      Ha, maggot. Although he is Italian which, I believe, is where fromunda originated. Perhaps he can give me a sample next time I see him.

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