Subj : Re: Cheeze was: Qwik Ser
To   : Dale Shipp
From : Dave Drum
Date : Tue Nov 15 2022 05:24:00

-=> Dale Shipp wrote to Dave Drum <=-

 DS> I'm not sure that I have ever met anyone who would not prefer cheddar
 DS> or swiss cheese to American cheese product:-}}  Or Mozz, or any other
 DS> real cheese, depending on the usage.

 DD> American *is* real cheese as I pointed out to Ruth. Called "cheese
 DD> food" or "process cheese" bt legal fiat. And it has its uses .... the
 DD> main one  W.R.T. to food service is predictability and repeatability
 DD> when used by min-wage meat-bots.  Bv)=

 DS> You contradict yourself.  First you say that American is real cheese,
 DS> and then you say that it cannot be called cheese -- but must be called
 DS> process cheese or cheese food.

I am contradicting nothing. Your eyes or mind must have elided the "by
government/legal fiat" part of the message. IOW - someone was "got to"
by special interests with all that loverly ca$h.

Back in the day when the USDA was unloading wads of commodities - cheese,
powdered milk, etc. I wouNd up with several 5 pound blocks of yellow stuff
labelled "American Cheese" which was a pretty decent mild cheddar. When I
found one labelled "American Processed Cheese" I asked about the difference
and was told "Look at the dates". The ingredients were the same. All
except the date was identical. And more than 40 years later I'm sorry
but I don't recall the date of the change.

Here's a link to a nice discussion: https://tinyurl.com/PURTY-CHEEZY

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: The Basically Burger
 Categories: Beef, Breads, Cheese, Vegetables, Chilies
      Yield: 4 burgers

     20 oz Ground beef; 80% lean
           Salt
      2 tb Oil; divided
      2 tb + 1/2 c  mayonnaise
      4    Potato or soft-seeded burger
           - buns
      4 sl American cheese
      3 tb Ketchup
    1/4 c  Sweet pickle relish
      1 tb Hot sauce (Tapatio/Cholula 
           - or Crystal)
           Fresh ground black pepper
      4 lg Iceberg lettuce leaves;
           - torn into large pieces
    1/4 md Red onion; sliced as thinly
           - as possible

  Divide beef into 4 equal pieces. Using both hands, work
  meat into smooth spheres, compacting very lightly.

  Place a large sheet of parchment paper, plastic wrap, or
  foil on your work surface. Place balls on top, spacing
  evenly. Place another piece of parchment (or whatever
  yourCOre using) over and press down to flatten each ball
  into a patty 5" in diameter.

  Peel back top sheet and use your fingertips to press a
  shallow, 2"-wide depression into the center of each
  patty. The meat will contract and push up in the center
  as the patties cook; making this little divot helps to
  keep the burgers flat.

  Season meat generously with salt. Drizzle patties with 1
  Tbsp. oil, dividing evenly.

  Gently flip patties on parchment and season the other
  side with salt. Drizzle with remaining 1 Tbsp. oil.

  Using the back of a spoon, spread 2 Tbsp. mayonnaise
  over both cut sides of all buns, dividing evenly and
  spreading all around.

  Heat a large skillet over medium-low and cook half of
  buns, mayonnaise side down, until golden and crisp
  around the edges, 2-3 minutes. Transfer to a plate and
  cook remaining buns; set them aside and increase heat to
  medium-high.

  Peel 2 patties off of parchment paper and press down
  gently into skillet, spacing evenly apart. Cook, without
  any touching or fussing, until edges are browned and you
  can see juices pooling in the center of patties, about 5
  minutes.

  Slide a thin metal spatula, preferably a flexible one
  like a fish spatula, underneath patties and flip them
  over. Image may contain Wok and Frying Pan Step 10

  Place a slice of cheese over each patty, reduce heat to
  medium-low, and cover skillet. Cook until cheese is
  melted, about 1 minute.

  Transfer patties to a plate. Let rest about 5 minutes.
  Meanwhile, wipe out skillet with paper towel and repeat
  cooking process with remaining patties.

  While burgers are resting, make your secret sauce. Stir
  ketchup, relish, hot sauce, and remaining 1/2 cup
  mayonnaise in a small bowl to combine, then season
  generously with salt and pepper.

  Start to build your burger. Stack 2-3 pieces of lettuce
  on bottom halves of buns. Place several slices of onion
  on top of lettuce.

  Smear a couple of tablespoons of secret sauce on top
  halves of buns.

  Place burgers on top of onions, close burgers with top
  bun, and serve!

  By Claire Saffitz

  RECIPE FROM: https://www.bonappetit.com

  Uncle Dirty Dave's Archives

MMMMM

.... American cheese is real cheese plus a few other things
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