• glad_cat@lemmy.sdf.org
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    1 year ago

    Indeed. It’s frightening to know that people eat this chemical shit that shouldn’t be called food.

    • Throwaway@lemm.ee
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      1 year ago

      Its canola oil, fake cheese, and yellow food dye. Better than whatever monstrosity Taco Bell comes up with.

      • dingus@lemmy.world
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        1 year ago

        What a weird take. Both are shit tier foods. Not sure what makes spray cheese somehow better.

        Don’t get me wrong, I love shit tier foods! And I think people should be free to enjoy them as they please. But what in the world makes one overly processed product better than the other? We aren’t comparing a 5 course meal at a 5 star restaurant to a bowl of instant ramen. You’re comparing stuff in the same tier as each other.

  • GissaMittJobb@lemmy.ml
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    1 year ago

    So there’s a scene in A Goofy Movie where a guy gets paid for his part in some shenanigans by some edible substance in a spray bottle. Given that I was a kid in a non-English speaking country growing up and watching this movie dubbed to my native language, the substance that the character proclaims that he has received is ‘Caramel sauce’.

    It was only later in life, when I watched the movie with the original English language, that I learned that the character in reality proclaimed ‘Cheez-Wiz’.

    All of this to say that the concept of spray cheese was so foreign to our country that they decided to substantially change this scene.

    Looking back, I think they should have kept the original - gulfing down caramel sauce straight from the bottle just doesn’t hit the same as gulfing down spray cheese.

  • Bleeping Lobster@lemmy.world
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    1 year ago

    A few years back, I was dating an Italian woman (she was a uni lecturer here in the UK). One day, she saw me grating cheddar cheese onto a pizza and she went fucking mental

      • Prandom_returns@lemm.ee
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        1 year ago

        It’s anoying, but you get used to it.

        The thing is, if you don’t complain about the food quality, daddy capitalism will make sure you’ll eat the cheapest garbage possible.

        And I think all the complaining is why food is so damn good in Italy. As a person from the North Europe, I can tell you that almost everything tastes so much better in Italy, and food is overall much higher quality.

        That’s why if you see a fat person in Italy, it’s likely a tourist.

      • Bleeping Lobster@lemmy.world
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        1 year ago

        “This is not the cheese for pizza! Why? Why you do this?!” she kept saying over and over, I thought she was joking at first but genuinely distressed. Tbh she was a bit of a strange woman (and I say this as an objectively strange man). It didn’t last longer than a few months!

        Final straw was when she had been saying she missed home badly, so for her next visit I bought a dining table, assembled it myself, bought a bunch of Italian foods, some Italian wine, got it all setup with a nice tablecloth and spread when she got to mine, and she literally went “meh” when she sat down hahaha.

    • bemenaker@lemmy.world
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      1 year ago

      “Yes, Great Britain, the culinary center of the universe,” said no fucking person ever… ;) lol

      • smeg@feddit.uk
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        1 year ago

        That’s the point, even our quaint little comfort food is luxury cuisine by comparison to this!

        • monkey@lemmy.world
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          1 year ago

          I’m American and I think food in the UK is awesome. I don’t like everything, but what I do like, I really like! Plus y’all have cute and silly names for everything, it’s great. I’m sure most Americans would feel the same way if they ever get the chance :)

      • Echo Dot@feddit.uk
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        1 year ago

        American food is closer to a chemical formulation than it is to “cuisine”.

    • Echo Dot@feddit.uk
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      1 year ago

      Only because they’ve never had beans on toast. Well because they’ve only ever eaten American style baked beans.

      Do Americans even have toasters, they seem to think that a good breakfast constitutes a pile of butter and syrup, so I’m going to assume that they’re not prepared to eat anything that doesn’t have 300 kg of sugar in it.

        • SCB@lemmy.world
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          1 year ago

          What’s odd is it is literally cheese though. It’s called cheese product because it is a spread, not whole cheese, and has been processed to not require refrigeration long term.

          I did not know this until I googled it, so figured I’d share.

          • MeanEYE@lemmy.world
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            1 year ago

            So it’s not cheese. It’s cheese product. Just like mayo is not eggs, but it’s egg product. Not the same.

          • barsoap@lemm.ee
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            1 year ago

            Some quick googling makes be believe there’s usually about 30% cheese in there which, according to our labelling rules, means that it’s not even a cheese product, much less cheese. Otherwise we’d be calling some frozen pizzas cheese products.

            The lowest percentage you can go and still have cheese in the description is melt cheese preparations which are a minimum of 50% cheese, melting salts (duh) the the rest is other milk products (usually cream), then maybe some spices and herbs.

            Spray cheese ingredient lists, OTOH, right-out start with “water” in the beginning. More or less sauce mornay for people without palate or dignity (there’s no water in mornay but plenty of milk).

            • SCB@lemmy.world
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              1 year ago

              I’m in a hurry, so wikipedia, but

              As of 2016, Kraft describes Cheez Whiz as a “cheese dip” with the word cheese spelled correctly. According to a Kraft spokesman, the product does include cheese, but the company has chosen to list its parts—such as cheese culture and milk—instead of cheese as a component itself

              • barsoap@lemm.ee
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                1 year ago

                Cheez Whiz doesn’t seem to come in spray bottles, the Kraft spray stuff seems to be Cheese Zip.

                Going by the amazon listing Cheese Zip’s German ingredient list is

                Wasser, 33% Cheddarkäse und Pflanzenöl, Sojaöl, modifizierte Maisstärke, Schmelzsalze (Natriumphosphate, Polyphosphate), Salz, Säureregulator Milchsäure, Aroma (enthält Milch), Stabilisator Natriumalginat, Konservierungsstoff Sorbinsäure, Verdickungsmittel Xanthan, Farbstoff Paprikaextrakt.

                Water, 33% Cheddar cheese and vegetable oil, soy oil, modified maize starch, melting salts (sodium phosphates, polyphosphates), salt, acid regulator lactic acid, aroma (contains milk), stabiliser sodium alginate, preservative sorbic acid, thinkener xanthan, colouring paprika exctract


                I was a bit mistaken before: It’s not 50% cheese as such but 50% of dry weight must be cheese, and at least 20% of the product must be dry weight. But they’re not calling it Schmelzkäsezubereitung so chances are it isn’t. Also WTF is “cheddar cheese and vegetable oil” supposed to mean as a combined percentage. I’m kinda surprised it’s even legal but they’re definitely telling on themselves, there.

                This stuff is a melt cheese preparation, essentially our version of Cheez Whiz I think:

                Sahne (40%), Käse (31%), Butter, Molkenpulver, Schmelzsalze (E339, E451), Speisesalz

                cream (40%), cheese (31%), butter, whey powder, melting salts (sodium phosphate, triphosphates), table salt

            • SCB@lemmy.world
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              1 year ago

              I believe we have very different ideas of what “long term” means, but cheese eventually gets moldy under normal conditions.

                • SCB@lemmy.world
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                  1 year ago

                  It’s more to do with the canning and extrusion process than in changes to the underlying product.

                  The processing is about how they achieve the necessary consistency. You can read comments in this thread about how to get this type of behavior (in general terms) from cheese using ingredients you (probably) have at home.

          • DacoTaco@lemmy.world
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            1 year ago

            Nah, afaik actual cheese ( fermented milk ) isnt legal in the usa, right? Reason why things like cheddar and this thing is so popular afaik

  • TalesFromTheKitchen@lemmy.ml
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    1 year ago

    I’ve seen this on the ‘American shelf’ in supermarkets before and was tempted by it as a novelty. I just looked at the Wikipedia and its just processed cheese extruded by a piston. Europeans buy processed cheese too, you get it in every supermarket. And maybe the smelting salts (is it called that?) are not too healthy when constantly consumed, but what isn’t? I don’t mind, let people have fun, stuff’s hard enough as it is.

    • Cethin
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      1 year ago

      I agree with your sentiment, and I haven’t had it for probably like 20 years, but it’s nasty. As an American, I don’t understand it. I won’t tell anyone they shouldn’t eat it (except for pointing out how much salt it has in it), but it really shouldn’t exist I don’t think. There are better ways to eat unhealthy things.

    • Draedron@lemmy.dbzer0.com
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      1 year ago

      I dunno. I bought american cheese sauce because I thought americans love their cheese so the sauce will be good. Tastes like plastic.

      • Echo Dot@feddit.uk
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        1 year ago

        Same the Americans love their cheese is a bit like saying that the French love baguettes.

        They do love their baguettes but they don’t have much interest in any other type of bread. Equally Americans are not interested in any type of cheese that isn’t neon yellow

  • amio@kbin.social
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    1 year ago

    As a European I’m… sort of not in love with the idea of that. I’d try it, though.

    American “cheese”, the individually wrapped kind, is pretty useful in cheese sauce. Maybe not something I’d use on its own.

    • xantoxis@lemmy.world
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      1 year ago

      As an American, I will observe that it has the property of melting perfectly on a properly-cooked burger. Does great in a grilled cheese sandwich as well. Since we eat a lot of burgers and grilled cheeses, we find it to be a useful cheese and eat a lot of it. And nachos, which are often made with american cheese since, as you say, it melts great into a sauce.

      Most Americans don’t use american cheese on everything that has cheese in it, but it has its specific role.

    • Statlerwaldorf@reddthat.com
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      1 year ago

      You can make real cheeses melt better by using powdered sodium citrate. The ratio depends somewhat on how hard the cheese is but it’s somewhere around 2-3% sodium citrate to cheese.

    • smeg@feddit.uk
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      1 year ago

      Every time one of my friends has flown across the pond I’ve asked them to bring back spray cheese, they’ve never been able to find it! I want to experience this monstrosity, though to be fair I am an absolute savage.

  • Mandy@sh.itjust.works
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    1 year ago

    Processed “real” cheese or not Tried it twice, its a vile can of piss coloured poison to me

    Probably doesn’t help that I’m not american

  • Koen967@feddit.nl
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    1 year ago

    I feel like this product would be better if it didn’t pretend to be cheese, but just some form of spread.

    • JokeDeity@lemm.ee
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      1 year ago

      From Wikipedia:

      “Processed cheese spreads, like Easy Cheese, have a moisture content that ranges from 44 to 60%, while its milk fat content must be greater than 20%.[4] Milk proteins are needed for processed cheese spread production, and contains two main types: casein, which accounts for at least 80%, and whey protein, which can further be classified into α-lactalbumin and β-lactoglobulin. The manufacturing of processed cheese spreads uses natural cheese with a composition that ranges from 60 to 75% intact casein.”

      It’s cheese.

  • modifier@lemmy.ca
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    1 year ago

    It is nasty, and I won’t defend it, but Europe has plenty to apologize for, culinarily speaking.

  • beebarfbadger@lemmy.world
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    1 year ago

    -“Yay! Finally due for some American-style freedom and democracy! At last the mathematical majority of the populace will decide who gets elected! No longer will an elite clique of corruptible intermediaries have the last word on who gets to be in power in the country!”

    -“Weeeeelllll, about that…”

    -“Aw, well at least we get some real cheese!”

    -“…”

  • mommykink@lemmy.world
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    1 year ago

    I have never actually seen this once in my life or known anyone to ever eat it. Is this a regional thing?

    • frickineh@lemmy.world
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      1 year ago

      I’ve eaten it once. More as a sort of, “let’s see what the fuss is about” than any real desire to eat cheese from a can. It was decidedly meh. Mostly I just remember it being really salty and not tasting anything like cheese, but it probably wasn’t the worst thing I’ve ever eaten, either.

      Anyway, it’s always at the grocery store (in CO), so presumably someone is buying it.

    • xtr0n@sh.itjust.works
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      1 year ago

      I’ve seen it in the northeast US in the 1980’s. I think my folks let me get it a few times as a kid, even though they generally didn’t allow that kind of junk food.

      More recently I’ve seen versions made for dogs so you can spray cheese into a Kong or something. I might get that for my dog. Dogs don’t live for 80 years so the random cancer from ultra processed food might not catch up with them (of course, it would only be an occasional treat)

      • ToxicWaste@lemm.ee
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        1 year ago

        If you value the sense of smell for your dog, read up about it. I don’t know spraycan cheese and certainly not the one for dogs. But ppl mentioned that the human kind is rather salty.

        Natural cheese itself is pretty salty. Enough to cause a dog to loose quite a bit of its smell. They love cheese and will eat all they can get. But if it is a hunting, S&R, truffle, drug, etc. dog - they will likely loose their job.

        • xtr0n@sh.itjust.works
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          1 year ago

          Thanks for the heads up. I think the one that’s made for dogs probably (hopefully). has leas sodium than the human one. I’ll definitely check the label before purchasing though. My pups aren’t professionals but they like sniffing stuff so I don’t want to mess with that.

    • son_named_bort@lemmy.world
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      1 year ago

      It’s not something that’s too widespread. Many grocery stores in the US carry it, mostly in the cracker aisle. It’s mostly a novelty though.

    • AnalogyAddict@lemmy.world
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      1 year ago

      We’d only ever eat it on road trips. Doesn’t require refrigeration, and it’s neater than sliced cheese.

  • Honytawk
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    1 year ago

    We aren’t frightened, because our definition of cheese is different.

    • Comment105@lemm.ee
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      1 year ago

      I had the same idea for a while, but as taco addicted Norwegians unsatisfied with the current cheese options in our meaty tex mex burritos, and we were seduced by Adam Ragusea’s cheese sauce with sodium citrate emulsifier.

      We tried and dropped the whole “mix lemon juice with baking soda until no longer tart” and just bought the finished sodium citrate (E331) instead.

      The result with that was a cheddar sauce so smooth and awesome that I don’t believe for a second that any of you to the south could outcompete it, no matter how expensive or funky you go.

      Perfectly emulsified cheddar cheese sauce is magnificent. It was like 90% cheddar. It was delicious.

    • dustyData@lemmy.world
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      1 year ago

      In some countries that cheese in a can stuff cannot be legally called cheese. It’s a dairy product, or something like that.

      • MeanEYE@lemmy.world
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        1 year ago

        Like I said in different comment, mayo is egg product, but calling it eggs is wrong. Same here. If it’s made from cheese and turned into mush with bunch of other elements, then it’s not cheese it’s cheese flavored mush or cheese based mush.