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/ck/ - Food & Cooking

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4274770 No.4274770 [Reply] [Original]

I don't care that you all will bash me, I love these fuckers. A slice of bread + a little butter + two of these bitches makes a perfect breakfast. Not even going to mention they're absolutely god tier when melted on a burger.

>inb4 trolling

>> No.4274793

>>4274770
They are, but I can't find any that taste as good as they used to when I was little. They have it at subway but it isn't the same.

>> No.4274801

>>4274793
I've got ones at my local store, they're very, very pale, much paler than your usual ones. Goddamn, they're amazing.

>> No.4274804

Yeah, you bet your ass I'm gonna bash you.

Those things are probably the most disgusting things regularly sold at supermarkets. The texture is like plasticy jello, they have absolutely no flavor, and they're just terrible all around.

You can go ahead and think that you're standing up for your opinions and taste is subjective and all that nonsense, but it is an undisputable fact that those things are awful. Only the most degraded of palettes could enjoy them.

You can go ahead and call me an elitist hipster prick now.

>> No.4274811

>>4274793
try buying the white version of kraft singles

also how does subway get away with serving 4 tiny triangles of cheese on the sandwiches?

>> No.4274827

>>4274770
What are you fucking kidding me? Those are fucking terrible

>> No.4274851

>>4274804
>>4274827
I would never eat them on their own or cold like OP, but you can't deny that American cheese melts better than other kind. It's absolutely perfect for grilled cheese sandwiches and cheeseburgers, and the flavor (mild, milky, salty) is an excellent complement to a nice meaty burger.

>> No.4274858

>>4274851
this guy knows what he's talking about

>> No.4274865

>>4274811
I know, I always wanna say "can you put on more cheese?" but I have a feeling they'd charge me for it

>> No.4274866

>>4274851
Agreed. American cheese is made specifically for being melted.

>> No.4274867

>>4274770
I would have disagreed about a year ago, and then my brother made me an egg sandwich with one. Melts perfect. Adds just the right amount of salt and creamyness. I cant stand them any other way but now all of my eggs are topped with them.

>> No.4274980

>>4274865
I think they charge for double cheese like they do with double meat but not sure how much is costs

I'm at the point where I wish they would charge me a dollar less if I don't use cheese because I can barley taste it

>> No.4275014

>>4274851
>>4274866
>Cheeese
I've got some bad news for you guys.

>> No.4275019

>>4274851
This is extremely true. Kraft singles aren't good for much, but on a grilled cheese or burger they're great.

>> No.4275030

I'd much prefer any real cheese for a grilled cheese than this stuff. Had one with sharp cheddar last night, and a few marinated apple slices. It made me happy. Bland, boring food is for when you're a little kid or sick.

>> No.4275031
File: 376 KB, 640x497, 4727922473_1f0a4ffc9c_z.jpg [View same] [iqdb] [saucenao] [google]
4275031

>>4274851
>>4275019
This.
I will rage and revile people who eat American cheese on most things, but it's absolutely fantastic on a burger or grilled cheese. However, I do not buy regular Kraft singles. It must be Kraft Deli Deluxe. If you think the singles are good, you'd cream yourself using the DD.

>> No.4275054

>>4275019
>>4275030
>>4275031
If you guys want the meltability of American with the stronger flavor of a cheddar, you should give this a read.
http://aht.seriouseats.com/archives/2011/09/the-burger-lab-how-to-make-super-melty-cheese-slices-like-american.html
Also, just read the Burger Lab in general, because it is delightful.

>> No.4275057

>>4274851
>. It's absolutely perfect for grilled cheese sandwiches and cheeseburgers
That is not Jarlsberg.

>> No.4275166

>>4275054
I don't really care about "meltability" for grilled cheese. The cheddar I used was a semi-hard sharp Irish, and was wonderful, it just softened a lot while not going completely gooey, which I am fine with. I toast one side of the bread in a skillet, and put 1/4 inch thick slices of cheese on the toasted side after flipping, put a lid on the pan (plate larger than the pan works) while it finishes. It had a very nice texture. Admittedly, I don't really understand the obsessiveness over goo cheese. I think the variety of textures different cheeses give is part of the pleasure.

The method the guy uses isn't bad, but I would opt for using a bit of roux and milk.

>> No.4275193

>>4275031
seconding this.

>> No.4275284

>>4274851
>thinks American cheese is actual cheese

I've got some news for you...

>> No.4275294

>>4275014
>>4275284
>implying that's at all relevant to what we're talking about

>> No.4275339
File: 305 KB, 1052x1285, 1361433980838.jpg [View same] [iqdb] [saucenao] [google]
4275339

What is /ck/'s arch-enemy?

/a/ = your favorite anime
/adv/ = alphas (?)
/b/ = FBI
/ck/ = ?
/co/ = anime/manga
/fa/ = fast fashion/plebs
/fit/ = Bro Scientists whose lab coat is made of UnderArmor
/g/ = Apple/Google
/k/ = /Kebab/
/jp/=working people.
/lit/ = Ayn Rand
/int/ = Argentina
/mlp/ = Hasbro
/mu/ = other hipsters
/pol/ = Jews
/R9K/ = Wimenz
/sc/ = particles
/t/ = THAT GUY/bad feet/sasha grey
/v/ = /v/
/x/ = Wendigos

>> No.4275366
File: 34 KB, 258x355, LaughingElfMan.jpg [View same] [iqdb] [saucenao] [google]
4275366

>>4275339
>/int/ = Argentina

>> No.4275398

>>4275339
I vote large fast food franchises in general. It's a losing battle, but oh well.

>> No.4275417

>>4275366
Your daily reminder

>> No.4275429

>>4275339
Ramen
Sriracha
Well-done steak with ketchup

>> No.4275436 [DELETED] 

>>4275339
milksteak

>> No.4275444

>>4275436
what's the deal with that?
I've seen the pictures of the steak that has apparently been horribly cooked in milk that separated with jelly beans, but what's the full story on milksteak?

>> No.4276666

>>4274867

I made an egg sandwich with kraft cheese this morning

You fucking liar