Do you like american cheese or think it an abomination to cooking?

[Anonymous No.16327692]

And if you hate it, are there any situations where you think it works.

[Anonymous No.16327749]

>>16327692
Good on grilled burgers and homemade cheese and eggers

[Anonymous No.16327777]

Aren't these processed cheese slices different than American cheese?
The slices are okay melted on things but I'd prefer just regular cheddar in almost any case.

[Anonymous No.16327784]

>>16327692
Smash burgers, that's it

[Anonymous No.16327795]

>>16327692
Obviously great on burgers and can be used to kickstart a cheese sauce if you're too lazy to make a roux and don't keep sodium citrate on hand.

[Anonymous No.16327817]

>>16327692
Really only good for melting on a burger. But a burger is a damn fine thing so that's ok with me.

[Anonymous No.16327826]

I actually like it on burgers but I'm not going to pretend it's cheese. Just because it's made from the same ingredients as cheese is doesn't change that the process used to make it is different.

[Anonymous No.16327835]

Cheddar melts and tastes better, I don't see the argument for that application being excusable

[Anonymous No.16328712]

>>16327692
staple of amerifat comfort food

[Anonymous No.16329110]

Show me a single cheese that melts as well as Kraft Singles. Even one.

>>16327835
It doesn't, it melts slower and it leaves an oily coating atop the cheese.

[Anonymous No.16329112]

I buy 3 l lbs of actual american cheese. It's good for random shit.

[Anonymous No.16329113]

>>16329112
I heard American from the deli counter is a lot better

[Anonymous No.16329118]

>>16329110
Cheddar, colby, mozzarella. Or do they not count because they melt better?

[Anonymous No.16329127]

>>16329113
meh it's just a medium cheddar mixed with a bunch of other shit

[Anonymous No.16329135]

It's not a replacement for real cheese, but it has it's uses. Obviously only in unhealthy fast food, but sometimes that's what you're craving.

[Anonymous No.16329155]

>>16329118
Haven't had colby, Mozza and Cheddar get greasy and don't melt as readily. You are fully and completely delusional and out of touch with reality. Those boomer products aren't even close.

I would have accepted Super A cheese slices and Nacho cheese. I've been meaning to make DIY kraft singles with high quality cheese and sodium citrate and some molds.

[Anonymous No.16329166]

Imo cooper sharp is enjoyable. Kraft singles in particular are kinda meh

[Anonymous No.16329181]

>>16327777
They’re mostly American cheese. It’s American cheese plus milk to make it softer

[Anonymous No.16329187]

>>16329113
Fresh sliced tastes cheesier and more pungent

[Anonymous No.16329195]

Literally the best melting cheese
>best on hamburgers
>best on melts
>best apple pie
>best on crackers

[Anonymous No.16329205]

Only the best american cheese

[Anonymous No.16329206]

>>16329205
gov'ment cheese hits a little different

[Anonymous No.16329224]

>>16327692
I use to put one of these slices into a ramen with boiled water.
Makes i lot more creamy.

[Anonymous No.16329461]

>>16329155
Your cheese (if it's real, not kraft) needs to be room temp to melt best.

Also kraft is the epitome of boomer food.

[Anonymous No.16329468]

Absolute shit, we used to call it plastic cheese as kids.

[Anonymous No.16329478]

>>16327692
processed cheese is yummy and epic poggers +1

[Anonymous No.16329490]

disgusting

[Anonymous No.16329541]

>>16327692
Itafag here, a question for you all: what's tastes like?
Is anything near pic related? Our 'sottilette' it's also kraft but it's white.
Here we use them for child's toast (ham/wrustel and sottilette), for emergency filling for a omelette when real cheese isn't available, for quattro formaggi (a pasta like mac and cheese, but we use four cheeses, the only important ingredient here is Gorgonzola (blue cheese). We also use it mixed together with other cheeses to make a quick and cheep fondue.

[Anonymous No.16329568]

>be me
>american-australian
>miss the cheesy mac'n cheese of my childhood
>buy australian version
>buy cheese singles (the closest thing in aus to american cheese, has only been available here for about 5 years)
>melt it into the cheesy pasta while it simmers
>wala, almost similar to american mac'n cheese

besides that i sometimes put them on burgers but otherwise not a yuge fan

[Anonymous No.16330066]

>>16327826
>Just because it's made from the same ingredients as cheese is doesn't change that the process used to make it is different.
It's scrap and whole cheese mixed with sodium citrate.

[Anonymous No.16330071]

>>16327692
>Do you like american cheese
only appropriate cheese to put on a burger

[Anonymous No.16330130]

>>16329205
Constipation in a Box

[Anonymous No.16330138]

>>16330066
>scrap cheese
Like the cheese mechanically separated from the cheese bones?

[Anonymous No.16330164]

>>16327692
Never tried american cheese so i don't know. I like lagered cheese like vasterbotten or priest or even herrgård if lagered.

[Anonymous No.16330430]

>>16327692
it's an actual old concept and that's why its called american cheese. there's nothing plastic about it.

i enjoy it on sandwiches and burgers only. back when i was poor and ghetto, i'd sometimes put it in my pastas too.

[Anonymous No.16330539]

>>16330164
Dom e jättegoda.

I use to buy them when i'm in Sweden.

[Anonymous No.16330557]

>>16327795
So that's why it worked so well, I was drunk and cooking pasta when I was hungry, and I just figured some extra cheese would make it taste good. Turns out pasta cooked with american cheese, butter and garlic tastes great and only takes a few minutes, so I always keep some on hand now

[Anonymous No.16330572]

>>16330557
it melts nicely and adds a lot of flavor for not many calories.