Velveeta cheese?

Seems Velveeta has it's haters.  Even some who've never tried it! 

My mom never bought Velveeta when I was a kid, so I didn't grow up with the 'love', and so therefore there's no nostalgia attached.

Velveeta, Dairylea, whatever... I don't like processed cheese.  I make sandwiches, nachos, queso dip... anything cheesey, with real cheese... Double Gloucester or Red Leicester, usually.

Never had Rotel or tinned green chillies before, either.  I know SO many Americans use this stuff, but if you didn't grow up with it,  you don't miss it, so you probably don't need it.

My mom never bought Velveeta when I was a kid, so I didn't grow up with the 'love', and so therefore there's no nostalgia attached.

Velveeta, Dairylea, whatever... I don't like processed cheese.  I make sandwiches, nachos, queso dip... anything cheesey, with real cheese... Double Gloucester or Red Leicester, usually.

Never had Rotel or tinned green chillies before, either.  I know SO many Americans use this stuff, but if you didn't grow up with it,  you don't miss it, so you probably don't need it.

I don't think I've eaten velveeta, but I have had some DIRTY queso in my times, so probably have eaten it.

God I love queso.

I am a bit of a cheese snob, I even got asked out by a hipster cheese shop worker last week due to my knowledge of cheese   but there's something about dirty queso from a taco place... Like this! My first stop in Austin, every time...





anyway, the rotel thing, no idea what those cans were, seems like such an easy thing to replicate, so I'd never bother with anything canned like that when fresh would be so much tastier.

Seems Velveeta has it's haters.  Even some who've never tried it! 

Hey if you or anyone else loves Velveeta, go for it! Doesn't matter what anyone else says or thinks.

I found my tastes changed the longer I've been here. Don't be afraid to experiment with substitutions - needs must & all, you might come up with something you like better.

I do think it's a lot to do with what we grew up with. For instance, I get the appeal of Velveeta. On the other hand, for example, I didn't grow up eating much fish (in landlocked Kansas during my childhood a very long time ago, it was a choice of mudcat or very occasionally - very expensive frozen battered shrimp), so fish has been a long acquired taste for me & definitely not my favourite. The idea of fish tacos is offputting to me - yet I know that's required eating if you're from the West Coast. That is something I will never need!

Dirty queso...mmmmm

Is that cheese you get at taco bell like velveeta?  I ate a lot of that in my student days.... 

Oh yeah - I used to do Rotel but find it too salty now.

The thing about the tinned chilies for me - it's a dependable/consistent level of mild green chili heat - you know what you're going to get. Here, there's often not much variety of fresh chilies in our local shops - I know there's probably great variety in London, but not here. And the fresh chilies aren't consistent in heat level - same product sometimes not hot at all & sometimes blow your head off - both can have drawbacks depending on what you're trying to do.

Is that cheese you get at taco bell like velveeta?  I ate a lot of that in my student days.... 

PB, I don't know about the Taco Bell cheese that you referenced. Velveeta is a bit like Cheez Whiz, if that helps? My family used Velveeta for grilled cheese, mac & cheese & for queso.

Did you ever have Kraft shells & cheese? I think that's Velveeta in the packet you squeeze out onto the cooked shells.

I definitely get the appeal of Velveeta, it's just that I don't care for the artificial taste, and once it cools down the texture is nasty.  To be fair, there's no real nostalgia for me because we never had it in our house, or Rotel either--I had to google to find out what that is.  My mom used to make mac and cheese from scratch using sharp cheddar, which I hated because it didn't melt smoothly and the taste was too strong for me.  That's why I sing the praises of double gloucester.  It really does melt beautifully and has a lovely mild flavour, perfect for mac and cheese.   

That said, I love Kraft mac and cheese, and Cheetos.  No one does fake cheez like Americans .

The idea of fish tacos is offputting to me - yet I know that's required eating if you're from the West Coast. That is something I will never need!

Just what I mean!  If you didn't grow up with it/develop a taste for it, it's like... WHY?!?

The thing about the tinned chilies for me - it's a dependable/consistent level of mild green chili heat - you know what you're going to get. Here, there's often not much variety of fresh chilies in our local shops - I know there's probably great variety in London, but not here. And the fresh chilies aren't consistent in heat level - same product sometimes not hot at all & sometimes blow your head off - both can have drawbacks depending on what you're trying to do.

My style of cooking is more toward 'blow your head off' than mild, so I'm happy using fresh or dried chillies, even if they're inconsistent.  But i guess i can see why you'd want to use them. 

Oh the last mac & cheese I made (just after New Year) was so lush because I threw in odds & ends of little bits of leftover cheeseboard cheeses - there was cheddar, bit of blue/Stilton, Garsdale, double gloucester & I think I added some parmesan too. Best mac & cheese I ever made! (did the roux > white sauce etc before melting all the different cheeses in)

Did you ever have Kraft shells & cheese? I think that's Velveeta in the packet you squeeze out onto the cooked shells.

Yeah, I think so.    If that's the case, then, yes, I have.  But I was a kid, so I am not sure I remember the taste.   

I was turned off box mac'n'cheese quite young- it always smelled awful to me and I thought it was gross. 

Oh the last mac & cheese I made (just after New Year) was so lush because I threw in odds & ends of little bits of leftover cheeseboard cheeses - there was cheddar, bit of blue/Stilton, Garsdale, double gloucester & I think I added some parmesan too. Best mac & cheese I ever made! (did the roux > white sauce etc before melting all the different cheeses in)

Minus the Stilton, that sounds amazing. I really love me a good proper mac 'n' cheese!   I loathe stilton.  Hehehe, we're all so different with our tastes! 

Is that cheese you get at taco bell like velveeta?  I ate a lot of that in my student days.... 

Yup, that's it exactly. Dirty Queso of deliciousness.

Suppose I would be like Mrs R in that I liked it as a child, but I bet if I ate it now I wouldn't. 
It wasn't a staple in our house because most of the time we had good old government cheese. It tasted a lot like Land O Lakes american cheese and came in a big block. 
Now one thing I have not lost my taste for are saltines-especially oyster crackers. 

but there's something about dirty queso from a taco place... Like this! My first stop in Austin, every time...

SDLFKAWOEI:ALSDI)ODVIaperoijka; I love and miss Torchy's so much!!!

That's all I had to say, really. Crawling back into my hidey-hole now!