Ricki Yasha TarrI have a week's worth of amazing 70's food photos I must share.
Day 1: What is better than Noodles compressed into a ring so hard that it is now sliceable? Coating it in Velveeta and filling it with mushy Brussel Sprouts!
Quintessential Quicksand@RickiTarr as a Canadian, I've always been jealous of Americans and their Velveeta. Looks so luxurious.
This dish is just missing a sprinkle of artificial bacon bits... 10/10
BrambleBearGrrraulingVelveeta is plastic. I actually still enjoy the taste of it but my trash food junk food taste buds never went away, just locked in a closet. It is plastic, not luxurious at all. I will trade you our velveeta for your poutine!
@BrambleBearGrrrauwling @sand What Velveeta cheese is great for is keeping cheese sauces silky smooth, if you make Mac & Cheese that you aren't serving immediately that sodium citrate really works.
@RickiTarr yup.
Growing up we used it sometimes for nac n cheese, and I confess I lined it better than with real chedder cheese and milk. We also used it in a chicken ir turkey casserole with broccoli and it was delicious!!! But I probably have that plastic in my gut still these many decades later!
@BrambleBearGrrrauwling @sand If I'm not eating it immediately or making it ahead I'll do a couple slices in with the other cheese.