On 11-14-22 05:34, Dave Drum <=-
spoke to Dale Shipp about Cheeze was: Qwik Serve <=-

I'm not sure that I have ever met anyone who would not prefer cheddar
or swiss cheese to American cheese product:-}} Or Mozz, or any other
real cheese, depending on the usage.

American *is* real cheese as I pointed out to Ruth. Called "cheese
food" or "process cheese" bt legal fiat. And it has its uses .... the
main one W.R.T. to food service is predictability and repeatability
when used by min-wage meat-bots. Bv)=

You contradict yourself. First you say that American is real cheese,
and then you say that it cannot be called cheese -- but must be called
process cheese or cheese food.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chipped Beef On Toast
Categories: Beef, D/g, Boat
Yield: 2 servings

2 1/2 oz ARMOR chipped beef cut
-into slices
1 c Milk
Maybe 1/4 to 1/2 cup more
SEE NOTE
3 tb Flour
3 tb Butter
3/4 c Shredded sharp cheddar
-cheese.
Maybe up to 1/2 cup more
SEE NOTE

NOTE: Depending on how thick you want the sauce you can add more milk
and also more cheese. Depends on how thick things get.


Melt butter in sauce pan over low heat until all melted.

Take pan off of burner, stir in flour. Mix thoroughly until well
blended.

Add milk, and stir to mix, place back on burner increase heat
(Med High) and stir until mixture comes to a slow boil.

Reduce heat to low and let cook about 10 minutes, stirring
constantly.

It will begin to thicken towards the end of the 10 minutes,
continue stirring. Judge the thickness of the sauce, and add
more milk if necessary - little at a time until you get the
wanted thickness.

Add the shredded cheese and stir until all the cheese melts.

Add chipped beef, stir and mix well, serve hot..

Serve over toast or bread or English Muffins.

This recipe as written will serve TWO -

This can easily be doubled.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:59:00, 15 Nov 2022
___ Blue Wave/DOS v2.30

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* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

I'm not sure that I have ever met anyone who would not prefer cheddar
or swiss cheese to American cheese product:-}} Or Mozz, or any other
real cheese, depending on the usage.

American *is* real cheese as I pointed out to Ruth. Called "cheese
food" or "process cheese" bt legal fiat. And it has its uses .... the
main one W.R.T. to food service is predictability and repeatability
when used by min-wage meat-bots. Bv)=

You contradict yourself. First you say that American is real cheese,
and then you say that it cannot be called cheese -- but must be called process cheese or cheese food.

I am contradicting nothing. Your eyes or mind must have elided the "by government/legal fiat" part of the message. IOW - someone was "got to"
by special interests with all that loverly ca$h.

Back in the day when the USDA was unloading wads of commodities - cheese, powdered milk, etc. I wouNd up with several 5 pound blocks of yellow stuff labelled "American Cheese" which was a pretty decent mild cheddar. When I
found one labelled "American Processed Cheese" I asked about the difference
and was told "Look at the dates". The ingredients were the same. All
except the date was identical. And more than 40 years later I'm sorry
but I don't recall the date of the change.

Here's a link to a nice discussion: https://tinyurl.com/PURTY-CHEEZY

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Basically Burger
Categories: Beef, Breads, Cheese, Vegetables, Chilies
Yield: 4 burgers

20 oz Ground beef; 80% lean
Salt
2 tb Oil; divided
2 tb + 1/2 c mayonnaise
4 Potato or soft-seeded burger
- buns
4 sl American cheese
3 tb Ketchup
1/4 c Sweet pickle relish
1 tb Hot sauce (Tapatio/Cholula
- or Crystal)
Fresh ground black pepper
4 lg Iceberg lettuce leaves;
- torn into large pieces
1/4 md Red onion; sliced as thinly
- as possible

Divide beef into 4 equal pieces. Using both hands, work
meat into smooth spheres, compacting very lightly.

Place a large sheet of parchment paper, plastic wrap, or
foil on your work surface. Place balls on top, spacing
evenly. Place another piece of parchment (or whatever
yourCOre using) over and press down to flatten each ball
into a patty 5" in diameter.

Peel back top sheet and use your fingertips to press a
shallow, 2"-wide depression into the center of each
patty. The meat will contract and push up in the center
as the patties cook; making this little divot helps to
keep the burgers flat.

Season meat generously with salt. Drizzle patties with 1
Tbsp. oil, dividing evenly.

Gently flip patties on parchment and season the other
side with salt. Drizzle with remaining 1 Tbsp. oil.

Using the back of a spoon, spread 2 Tbsp. mayonnaise
over both cut sides of all buns, dividing evenly and
spreading all around.

Heat a large skillet over medium-low and cook half of
buns, mayonnaise side down, until golden and crisp
around the edges, 2-3 minutes. Transfer to a plate and
cook remaining buns; set them aside and increase heat to
medium-high.

Peel 2 patties off of parchment paper and press down
gently into skillet, spacing evenly apart. Cook, without
any touching or fussing, until edges are browned and you
can see juices pooling in the center of patties, about 5
minutes.

Slide a thin metal spatula, preferably a flexible one
like a fish spatula, underneath patties and flip them
over. Image may contain Wok and Frying Pan Step 10

Place a slice of cheese over each patty, reduce heat to
medium-low, and cover skillet. Cook until cheese is
melted, about 1 minute.

Transfer patties to a plate. Let rest about 5 minutes.
Meanwhile, wipe out skillet with paper towel and repeat
cooking process with remaining patties.

While burgers are resting, make your secret sauce. Stir
ketchup, relish, hot sauce, and remaining 1/2 cup
mayonnaise in a small bowl to combine, then season
generously with salt and pepper.

Start to build your burger. Stack 2-3 pieces of lettuce
on bottom halves of buns. Place several slices of onion
on top of lettuce.

Smear a couple of tablespoons of secret sauce on top
halves of buns.

Place burgers on top of onions, close burgers with top
bun, and serve!

By Claire Saffitz

RECIPE FROM: https://www.bonappetit.com

Uncle Dirty Dave's Archives

MMMMM

... American cheese is real cheese plus a few other things
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Hello Dale,

I'm not sure that I have ever met anyone who would not prefer cheddar
or swiss cheese to American cheese product:-}} Or Mozz, or any other
real cheese, depending on the usage.

American *is* real cheese as I pointed out to Ruth. Called "cheese
food" or "process cheese" bt legal fiat. And it has its uses .... the
main one W.R.T. to food service is predictability and repeatability
when used by min-wage meat-bots. Bv)=

You contradict yourself. First you say that American is real cheese,
and then you say that it cannot be called cheese -- but must be called process cheese or cheese food.

He has revealed himself as being an idiot.

In order for a food product to be a true "cheese," it has to be more
than half cheese. Which is why it is not actually cheese. In fact, the
FDA calls it "pasteurized processed American cheese food" - the word
American being a reference to made in America.

In countries such as Canada, UK, and Australia, it is called processed
cheese, processed cheese slices or cheese slices.

I'll let Dave enjoy his cheese/milk/chemicals food product while
the rest of the world enjoys real food and real cheese.

For Life,
Lee

--
NO MASKS REQUIRED. THIS IS A NO-FEAR ZONE.

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