Again, for those of you who know me, you know I have no problem spending the big bucks on just the right cheese required for a recipe. For example, I probably could have sent one of my kids through a semester of college on the money I've dropped at Westborn Market for Parmigiano-Reggiano the past couple of years (Man, that stuff's expensive!)
But, I'm still "blue collar" in many ways. So, when in every store I frequent, Kraft "Easy Cheese" went on sale (I'm guessing an overstock due to the Super Bowl), I bought some. I think the kids used to call this "Squirt Cheese" but I may be making that up. It's "cheese?" in an aerosol can, and comes in American, Sharp Cheddar or Bacon and Cheddar flavors.
Tried it on several types of crackers left over from the Christmas Holidays. Triscuits were the best, but still, after I pried my tongue off the roof of my mouth, I said, "Ho Hum..."
Then, for no apparent reason (other than the snack gods smiling on me) I squirted it on a cheap pretzel rod. Now, if you're not hip to this, the more expensive the pretzel rod, the less salt you get - so, buy the cheapest you can find!
Anyway, squirted it on a pretzel rod, took a bite...
Oh, my God!!!
"... I probably could have sent one of my kids through a semester of college on the money I've dropped at Westborn Market for Parmigiano-Reggiano the past couple of years..."
ReplyDeleteIs it really necessary to rub it in?
Okay, so let's get real, here... If history is any teacher, even if I'd paid for a semester of college, you and/or your brother would've just skipped class anyway...
ReplyDeleteAnd, God knows what you would have been doing...
I rest my case...