h a l f b a k e r yNaturally, seismology provides the answer.
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concave sombrero shape to better retain pico glaze
Velveeta™ Fudge
http://www.kraftfoo.../VELVEETAFudge.html
Cheese fudge from the Kraft Foods site. [reensure, Mar 01 2005]
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Annotation:
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EEEEEEEEEEEWWWWWWWWWW!!!!!! |
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I'd be willing to taste a tiny forkful of it, just so I can say I've had Nacho Cheese Cake. |
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And nacho cheese is what, exactly, in the proposed concoction? |
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Nacho Cheese is a gelatinous substance of (often spicy) dairy-like material which resembles melted cheese in texture. Into this substance, nacho chips are dipped. This seems to be a cheesecake made from nacho cheese. |
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Yeah. I mean, there's no real prescribed method or ingredients for arriving at "nacho cheese," right? So, I think it's most commonly cheddar or something dreadful like Velveeta and I'm just wondering how one could make anything resembling a cheese cake with either of those. |
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I don't think this is a recipe. There's no procedure or ingredient list or any of the hallmarks of a recipe. |
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Well, velveeta is relatively solid at room temperature. If served chilled, it would probably be about as viscous as cheesecake. *shrugs* I defer to your interpretation; |
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Now, that Velveeta Fudge recipe *did* make me gag. I need ginger ale... |
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But what if you whip the velveeta while it's all hot and gooey? Will it retain the froth when it's chilled? Will that make it easier to scoop up chunks with a chip? |
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Maybe it could be chilled in a jello mold and filled with guacamole? |
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This sounds delicious. [=] |
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There used to be a pizza place in my town that did a nacho pizza. It was fucking delicious. |
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