• Altima NEO@lemmy.zip
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        2 months ago

        I mean Philly cheese steaks are made with canned cheese wiz, and then there’s salsa queso dip they sell in cans, and everyone loves that shit.

        • Sheridan@lemmy.world
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          2 months ago

          Ah, I was thinking of canned mac n cheese which I tried once and the several times I tried different canned soups containing cheese. It didn’t taste like cheese and it wasn’t tolerable for me. That said I have enjoyed canned queso dip.

        • alcoholicorn@lemmy.ml
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          2 months ago

          You can make that queso dip way better yourself in like 5 minutes, it’s just a block of queso fresco (or white american), chop it up for faster melting, sodium citrate, milk, peppers, and seasoning. The sodium citrate is vital to keep it from getting grainy.

          • Altima NEO@lemmy.zip
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            2 months ago

            I mean you can make Mac and cheese way better than the stuff in a box, but people still love that shit.

        • nilloc@discuss.tchncs.de
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          2 months ago

          Where are you getting Philly cheese steaks with canned cheese???

          However chef boyardee and spaghetti-os have been a thing. My mom only got them once for us (in the 80s) and I wasn’t impressed. Liked kraft macaroni and cheese though.

          • Altima NEO@lemmy.zip
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            2 months ago

            In Philadelphia. The big, famous cheese steak places use it, like Pat’s and Geno’s.

            • nilloc@discuss.tchncs.de
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              2 months ago

              Philadelphia is one of the few cities I haven’t spent any time, and it’s super disappointing to find this out.

              I get them with American or provolone cheese most places up in New England. Monterey Jack works well too.

              I can’t imagine cheese wiz making these better in any way. Maybe I’ll find out someday.

    • Classy@sh.itjust.works
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      2 months ago

      You ought to be. It’s a struggle meal, not because of the price but because you struggle to keep it down. The noodles feel simultaneously overcooked, limp and somehow grainy. The sauce is virtually flavorless except for a musky odor of nuclear cheese. The consistency of the sauce is like that of milk, and it does not adhere to the noodles. Your bowl will be a nice mix of cold, pallid noodle soup and boiling hot noodle soup.

    • untorquer@lemmy.world
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      2 months ago

      Avoid at all costs. Bought one can for the novelty of feeling the same way. It is so much worse than you’re imagining.

        • untorquer@lemmy.world
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          2 months ago

          Have you ever smelled some foam and had that give you a headache? Do you know that chemically smell?

          If so, it tastes whole mouth like that but very concentrated.

          There are also chunks but at the same time there is not discernable difference in texture or consistency. Just vague border regions that register montarily as the broad side of your tongue cuts through them like a razor.