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BeerGnome

Joined: 03 Apr 2008
Posts: 483
Location: Richmond, Virginia |
Ginjg wrote: |
wtw - do invest the extra few moments to shred block cheddar instead of using that pre-shredded tossed in cornstarch stuff. It's better quality, less expensive and your quiche will be even tastier with a better texture. |
all in all? meh
but really, yer kinda right. if its store bought, between the block and the shred, it really doesn't matter, it's the same crap. the corn starch on the shred is just an anti clumping additive. either way, that "cheese" is mostly just bricks of cheese flavord vegitable oil blocks.
seriously.. you ever try to melt that crap? it turns into an oily mess!
though, with that said, a lot of the times this board is not so much about rocking it gourmet, but rocking what you got. so by all meens, lets move forward.
the recipe sounds lovely _________________ made of fire and pop rocks
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Sat May 09, 2009 9:36 pm |
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