i can't has THAT cheez
it can make the burger, among many other and countless gastronomical delights, and it comes is such a large number of delightful varieties as to always offer something worthwhile. yet, inexplicably, there are people in this world who just don't get it, and i'm not sure if i'll ever be able to figure that out.
for example, take the philly cheese steak--the "original" is supposedly (i could never take it upon myself to order an abomination like it, so i may never know) concocted with the help (sinking curse?) of cheez whiz, while everybody north and east of the connecticut river knows that a real cheese steak proper gets made with mushrooms and provolone...
ahh, provolone. while i was scooping the all organic cage free eggs out of the $50 swiss army egg skillet today, (with mushrooms, of course), and savoring the salivation caused by just looking at the rich silken strands of melted provolone stringing up from the pan, i recalled a question i had been asked just a couple of days ago, at the littleton sub shop regarding my large genoa. "what kind of cheese? american, or..."
PROVOLONE. i never even gave him a chance to finish his sentence. why do they even ask?
it goes on everything that goes between two pieces of bread. yeah, it can usefully be substituted sometimes with a slab of swiss or muenster or other appropriate mild and semi-soft delight, but it can never be topped, so why do they even make american cheese at all??? (we won't even ask about cheez whiz, because i'm sure that it involved a deal with the devil and we'll all be still paying for it on into infinity).
i'm not advocating the use of provolone in all contexts, as there's a cheese for every occasion, but there's no occasion for american cheese, and that's a fact.
for example, take the philly cheese steak--the "original" is supposedly (i could never take it upon myself to order an abomination like it, so i may never know) concocted with the help (sinking curse?) of cheez whiz, while everybody north and east of the connecticut river knows that a real cheese steak proper gets made with mushrooms and provolone...
ahh, provolone. while i was scooping the all organic cage free eggs out of the $50 swiss army egg skillet today, (with mushrooms, of course), and savoring the salivation caused by just looking at the rich silken strands of melted provolone stringing up from the pan, i recalled a question i had been asked just a couple of days ago, at the littleton sub shop regarding my large genoa. "what kind of cheese? american, or..."
PROVOLONE. i never even gave him a chance to finish his sentence. why do they even ask?
it goes on everything that goes between two pieces of bread. yeah, it can usefully be substituted sometimes with a slab of swiss or muenster or other appropriate mild and semi-soft delight, but it can never be topped, so why do they even make american cheese at all??? (we won't even ask about cheez whiz, because i'm sure that it involved a deal with the devil and we'll all be still paying for it on into infinity).
i'm not advocating the use of provolone in all contexts, as there's a cheese for every occasion, but there's no occasion for american cheese, and that's a fact.
posted by kad barma at 1:17 PM
1 Comments:
So, there are folks who don't like Cheese Wiz and there are folks who have never made a purchase at the Reading Terminal, but grant me this--on this side of the "connecticut river" that stuff passed off as American Cheese, isn't. For one thing, it is the wrong color.
Regards -- Cliff
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