Do you use Velveeta in your mac-and-cheese? Liquid Gold, it is! – Twin Cities
Exactly what she had in mind!
RAMBLIN’ ROSE reports: “Subject: The Velveeta Vindication.
“I am vindicated! No longer will I have to suffer the exchange of sly glances, raised eyebrows, or comments of ‘Interesting’ or ‘That’s different,’ the height of Minnesotan passive-aggressive non-statements. No, I can hold my head high as I report that Velveeta has been confirmed as the main ingredient of choice for mac-and-cheese.
“Who confirmed this? None other than Justin Sutherland — celebrity chef, cookbook author, and owner of the Handsome Hog restaurant. His recipe for the Mac ’n’ Cheese served at his restaurant features Velveeta; no cheddar or gruyere in sight. He even makes it the same way I learned growing up, with a roux, milk, Velveeta, and seasonings, turning out a creamy sauce to pour over cooked pasta. No baking required. He does add sour cream and cottage cheese, but that’s a bit rich for me. We dress ours up with caramelized sweet onions, mushrooms, and ham.
“I know you will say that Velveeta is not cheese, and I would give you that. But it does not claim to be; it labels itself Liquid Gold, and I agree. Snicker all you want. Heat most cheeses, and they break down into unappealing clumps and drips, while Velveeta becomes smooth and creamy. Liquid Gold, indeed! It also makes a great grilled-cheese sandwich. (Don’t forget the onion.)
“So, fellow devotees, the next time someone gives a slight sneer at the mention of Velveeta, you can send them to the Handsome Hog to see what real Mac ’n’ Cheese is all about.
“I know what we’re having for dinner tonight.
“P.S.: Please keep Justin in your thoughts as he continues his recovery from severe injuries sustained in a freakish boating accident on the St. Croix this past summer. He is a good guy. His family has set up a GoFundMe to help with his medical bills.”
Vanity, thy name is . . . Or: The self-incriminators?
WALT of Wayzata: “Seen on Facebook.”
BULLETIN BOARD…
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