When you can't find a bookmark
When you can't find a bookmark
35 comments
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“Actual cheese” this is not.
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Merci.
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I volunteer at my library sorting returned books once a week. People leave all kind of weird things in books. The weirdest I found so far, was a fresh lettuce leaf.
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Did you use it in a knowledge salad since it was fresh?
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To be fair, as far as foodstuffs-for-bookmarks go, I think a plastic cheese slice must be one of the best.
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Bookmark? What for?
Just rip each page out once your done reading. Duh
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I also rip out the next page so I don’t forget.
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I use a condom as a bookmark.
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I can only guess where you hang it while you’re reading.
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My wife still laughs about the hot dog that she found in a skinny children's book. And she found it that way in the stacks.
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Well, ... the word "actual" might be disputed, but funny nonetheless.
35 comments
@ThePicardManeuver
Does that really count as cheese, though?
No, it does not.
https://www.tasteofhome.com/article/what-is-american-cheese-is-american-real-cheese/
Now I wonder what is the absolute bare minimum percentage of cheese would be needed to even be considered Pasteurized processed American cheese food.
Let's get it a new category so that it's about as much cheese is to cheese as Tang is to orange juice.
"Do they have Krusty partially gelatinated non-dairy gum-based beverages?"
I'd use that as a bookmark instead of food too.
A slice of that with some good cheese gives you the proper flavor and the right melt in a grilled cheese sandwich and I will die on this hill.
Legally in the US, no. It is not cheese. That why they sell them as Kraft "singles".
Depends where you draw the line and the exact product. American cheese is just cheddar cheese, milk, and an emulsifier. The ratio of cheese to milk usually classifies it as "not cheese" but it's still actual cheese and milk. You can make American style cheese with all kinds of different cheeses, too, we just mostly do it with cheddar or a cheddar colby blend
Heat a little bit of milk, throw in a little sodium citrate (I think it's like 1/2 a teaspoon per pound), stir until dissolved, cut or shred a big block of cheese up, melt that in, and you get magic cheese that tastes the same (it takes very little milk to make it work) but melts and remelts without issue. Instead of a bechamel where the oils separate out if you don't mix every 30 seconds to reheat it, you can just nuke the hell out of it in the microwave with no issue.
It is literally just cheese with added water to make it more gooey.
@Fosheze
Don't forget the citric acid! If you don't include the citric acid, the water doesn't go into the cheese right.