*Tosses a stick of Cheddar AT THE BENCH.*

I think America needs the BBC. We have Democracy Now! on some channels in cities but the rest of America needs something like the BBC. I bet a lot of these "stupid" people would be interested in what a channel like that had to offer them intellectually as opposed to CNN and FOX ; they just don't know it yet because they've been having fake cheddar cheese dumped on them by the MCeeDees of media.

LOL, thanks.

Trip was great, just came home two days ago, regards were passed on. Your hotels recommended were Great! Much better than the questionable American Holiday Inns.

In reply to this comment by therealblankman:
*ranch: http://www.videosift.com/video/The-Tendercrisp-Bacon-Cheddar-Ranch-1#comment-384998

Can't believe you haven't voted on this one yet!

btw- how was your trip?

*ranch: http://www.videosift.com/video/The-Tendercrisp-Bacon-Cheddar-Ranch-1#comment-384998

Can't believe you haven't voted on this one yet!

btw- how was your trip?

say is to do, as cheddar cheese is to gear lube.....rational would be no more elections as they are fabricated today......

Thought you might want some cheese history

Easy Cheese was originally marketed by Nabisco in 1966 under the name Snack Mate. After the merger of Kraft and Nabisco in 1988, the product was renamed Easy Cheese. It is sold in the United States, where it is usually served on crackers. Ritz Crackers in particular, another Kraft Foods product, are heavily cross-promoted with Easy Cheese. However, the Nabisco brand remained until 2001.

It is available in several flavors, including American cheese, mild and sharp cheddar, Swiss, nacho, and bacon & cheddar. The bacon & cheddar flavor used to contain tiny chunks of bacon, which easily clogged the can's nozzle. Kraft Foods has since reworked the recipe to omit the bacon particles in favor of bacon flavoring. In 2007, Kraft began producing a cream cheese variety of Easy Cheese.

i was born near cheddar.

how interesting.

MMmmm.... nice rarebit recipe Choggie! Although if yer feelin' lazy, I can recommend a similar equivalent... Welsh Red Dragon Cheese... its a cheddar with the ale and the mustard already mixed in... OMG so good! I know Whole Foods carries it... really the only reason I ever go there is for the cheese and olives, can't beat their selection I'm sad to say.

Other tasty cheeses I adore: Spanish Manchengo, a nice soft Port Salute, a slightly warmed Camembert, Drunken Goat, extra Aged Gouda, and this delicious Goat Chevre made by a local goat farm... oh it is heaven indeed!

Cheese! I love me some goat cheese quesadillas with sun-dried tomatoes. Oh, and if you love sharp cheddar, Tillamook extra sharp white from Oregon is the best around!

There is no cheese that I would not eat, few that I have not eaten, and none that is so stinky that I would not spread it on anything suitable and chow.

a nice wheel a Gouda smoked slow next to the BBQ, and eaten while waiting for the carne.....mmmmmmmmmmmmm!

Welsh Rarebit:
Ingredients

* 25g Butter
* 150ml Welsh ale-(use milk, if you don't want to have trippy dreams)
* 175g mature Welsh farmhouse Cheese (you can replace this with the sharpest cheddar you prefer-(NO SUBSTITUTES FOR SHARPNESS!)-meaning no poncy chesse you happen to have lying about
* 25g Flour
* 1/2 tsp prepared mild Mustard (Coleman's is best)
* 2 egg yolks
* 4 slices bread

Method

1. Place the butter, milk or ale and cheese in a saucepan and heat gently until melted and smooth in consistency.

2. Stir in the flour, and bring the mixture to the boil, stirring constantly.

3. Remove from the heat and add the mustard and seasoning. Leave to cool for 5 minutes, then whisk in the eggs.

4. Toast the bread on one side, turn over and divide the rarebit mixture between the slices.

5. Place under a hot grill and cook until bubbling and golden.
Welsh rarebit is traditionally served on toast, sometimes with a poached egg on top. Many chefs have taken to using the rarebit mixture for more adventurous dishes such as a topping for fillet of Welsh beef, or cod. It's ideal as a vegetarian dish and is exceptionally good poured over roasted vegetables, then baked in the oven until golden.
You can add various flavourings to the rarebit base such as herbs, fresh chilli, garlic, cooked leeks, chopped ham

Perfectionist's note: Welsh Rarebit is a stand-alone affair-a good sourdough is best-Her starter's activity, together with the beer's yeast and other constituent's, the actives in the cheese, the mustard, have produced repeatable mildly psychoactive, nocturnal effects when eaten on an empty stomach, just prior to bed.-choggie hasn't made this in a number of years-djsunkid is about to, and tell us all about his whacky night-moves......

oh, the power of words. as i read that i became increasingly hungry - i now have a block of ridiculously mature cheddar in one fist and an apple in the other (i type using teeth and nose during feeding hours). i'm off to get some parma ham.

cheers djsunkid.

http://cooking.videosift.com/talk/Cheese-Addiction

Heh, I hope you weren't looking for a serious answer. I am the worst when it comes to cheese addiction.

In reply to this comment by deputydog:
is there somewhere i can go for my mature cheddar cheese addiction?

Upvote for some of the richest mofos in Australia. Those Gangstas got the cheddar!

I put nutmeg into all cream-based sauces and soups... it's just a favorite of mine. If you put it in at the beginning and only use a little spot of it (probably 1/4 teaspoon would be fine) it brings a "homey" feel to the dish and brings out the sweetness which in the case of cream bases is a nice rounding out. I too wouldn't use Velveeta but the only replacement in this case would be cheddar or bleu because hard cheeses need to be added slowly and at high temperature in order to fuse properly. In this recipe, hard cheese (Parmesan, Romano, Gruyere, Asiago) would most likely stay seperate in the dish and coat the bottom of the pot. Not only that but I'd suspect it would take over teh flavor of the soup. A bit (1/2 cup?) of cheddar or bleu might be a nice addition though.

I am not sure about the nutmeg. Leeks might be a good idea. You should definitely consider adding more salt as your first step. You have all the elements of a well balanced dish (although I would reconsider the velveta and go with a sharp cheddar or something more robust, a manchego or some other hard cow's milk cheese) so you should just need to tweek it here and there. Try fresh herbs instead and add them at the end.