May 05, 2005
Velveeta is Spanish for "Not Really Cheese, But Better"
Posted by Christine Hurt

Happy Cinco de Mayo! I'm sure Gordon will hate me for tarnishing his "cheese" category, but I have to stop and salute the Queen of Cinco de Mayo festivities -- Velveeta.  We Texicans like to bring out the Velveeta to celebrate the most important holidays, including this one.  So, I introduced my Wisconsin Bunco girlfriends this week to the wonders of Velveeta & Rotel.  We call it "queso" back home, but you can just call it "yummy."

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Comments (6)

1. Posted by Gordon Smith on May 5, 2005 @ 20:56 | Permalink

Christine, I am not sure what is most disturbing about this post, the fact that you eat Velveeta or the fact that you have a Bunco group.


2. Posted by kristine on May 6, 2005 @ 7:53 | Permalink

Next time you feel so inclined, throw some pico de gallo in along with the rotel. Or some freshly made guacamole. Ohmygodsogood.


3. Posted by Christine on May 6, 2005 @ 9:19 | Permalink

Why not go all the way and add crumbled hamburger meat. Yummmmmmm. Or even better -- sausage or chorizo. That's Wisconsin -- sausage and cheese.


4. Posted by Kaimi on May 6, 2005 @ 11:02 | Permalink

At the risk of blowing all cheese credibility with Gordon -- yes, Velveeta has its uses. It makes a pretty good chip-dipping cheese sauce. And it's also useful for dipping pretzels. (Ditto for that Tostitos cheese-dip-in-a-jar).

It's not as good as creating one's own cheese dip in a saucepan, out of cheddar and gruyere and sour cream and whatever else is at hand. But it's also a lot easier, and (as a dip) it's acceptable, if not great. So we usually have some Velveeta or Cheez Whiz in the fridge. Major advantage -- the boys can heat it up in the microwave all by themselves if they're having a pretzel or some chips.


5. Posted by Gordon Smith on May 6, 2005 @ 11:51 | Permalink

Kaimi, My world is rocked. You have Velveeta in your fridge!?! On a regular basis? This is going to take me some time to adjust.


6. Posted by David on May 9, 2005 @ 12:01 | Permalink

Well, you have found the ONE decent use for that pseudo-cheese, Velveeta. Well, maybe slices of V on chips with BUNCHES of jalapeño slices, or minced seranos, nuked. I can live with that.

BTW, surely not the whimpy "mild" Rotel? If you add some serano or habañero peppers to the so-called "hot" Rotel, it's edible, but please, not the whimpy stuff...

:-)

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