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Best cheese for burgers (also mac n cheese)
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While often superb Cheddar works less than well on a nice burger. After some experimentation I have descended on Gouda as the ideal cheese for a burger. Melts just right. The subtle bite goes well with the meat.
Anyone feel different?
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Clinically Insane
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Originally Posted by Doc HM
Anyone feel different?
Not me. Gouda is the correct answer.
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Ham Sandwich
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(
Last edited by Ham Sandwich; Apr 23, 2020 at 09:47 AM.
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Originally Posted by And.reg
erk!
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I should add, though. A really good burger is best with no cheese or condiments.
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I like cheddar. Don't think I've tried gouda on a burger. Blue cheese isn't bad, buffalo style. American is the default and usually just fine. (note: american does not mean kraft singles cheese-type product).
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Cheddar can be anything from bland plastic rubbish to good and strong. Gouda goes from young, rubbery and mild to old, dryer and quite potent. What are we talking about here?
I do like a blue cheese, something powerful. Bland cheese is pointless on a burger IMO. I can see a decent Manchego working well. Never tried it.
I still have a plan to put a miniature Camembert in a donut shaped burger. The Camemburger.
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I have plenty of more important things to do, if only I could bring myself to do them....
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Clinically Insane
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Originally Posted by Waragainstsleep
Gouda goes from young, rubbery and mild to old, dryer and quite potent. What are we talking about here?
Seven years old.
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I have plenty of more important things to do, if only I could bring myself to do them....
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Originally Posted by Waragainstsleep
I still have a plan to put a miniature Camembert in a donut shaped burger. The Camemburger.
win!!
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Velveeta?
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45/47
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Clinically Insane
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Originally Posted by Chongo
Velveeta?
My parents dropped off a vegetable dish they made after we had our baby. My mom included the recipe on top so I'd know how long to cook it for. The entire recipe was:
- A box of Velveeta
- Several hunks of margarine
- A bag of frozen vegetables
- Bread crumbs on top
I cooked it, took a single bite, and tossed it in the garbage. It was...bad.
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Last edited by Laminar; Apr 17, 2018 at 04:12 PM.
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she probably made it because it was your favorite when you were 8.
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Originally Posted by Chongo
Velveeta?
Originally Posted by Laminar
My parents dropped off a vegetable dish they made after we had our baby. My mom included the recipe on top so I'd know how long to cook it for. The entire recipe was:
- A box of Velveeta
- Several hunks of margerine
- A bag of frozen vegetables
- Bread crumbs on top
I cooked it, took a single bite, and tossed it in the garbage. It was...bad.
My sister was the manager of the boulangerie/deli at AJ’s Fine Foods in Scottsdale. It’s the type of grocer that has no prices. I commented that did not see any Velveeta. Her response was something like puhleeeese.
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45/47
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Clinically Insane
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Originally Posted by andi*pandi
she probably made it because it was your favorite when you were 8.
I don't remember eating anything that fancy growing up. I do know for sure that it was a from a church cookbook via someone named Ethel or Margaret.
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Originally Posted by Laminar
My parents dropped off a vegetable dish they made after we had our baby. My mom included the recipe on top so I'd know how long to cook it for. The entire recipe was:
- A box of Velveeta
- Several hunks of margerine
- A bag of frozen vegetables
- Bread crumbs on top
I cooked it, took a single bite, and tossed it in the garbage. It was...bad.
Sounds like a Vegetable Cheese Casserole/Bake ...
https://www.tasteofhome.com/recipes/...ul-veggie-bake
Simple AF to make. But only worth it if you really like a whole lot of melted cheese all over your veggies.
OAW
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Love cheese on my veggies. Not so much soaked in Pasteurized Prepared Cheese Product and hydrogenated vegetable oil.
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Originally Posted by Laminar
Love cheese on my veggies. Not so much soaked in Pasteurized Prepared Cheese Product and hydrogenated vegetable oil.
Yeah. Velveeta's saving grace is that it melts easily and evenly compared to cheddar. But it's certainly not real cheese.
OAW
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Originally Posted by Laminar
Love cheese on my veggies. Not so much soaked in Pasteurized Prepared Cheese Product and hydrogenated vegetable oil.
I saw a History Channel episode on cheese. JL Kraft submitted a patent on the process. The other cheese makes wanted it called embalmed cheese.
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45/47
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Clinically Insane
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Originally Posted by OAW
Yeah. Velveeta's saving grace is that it melts easily and evenly compared to cheddar. But it's certainly not real cheese.
OAW
I admit making a roux is a little more involved than just microwaving some Velveeta, but we make a KILLER mac and cheese with a roux that's really simple - 2T butter, melted, 2T flour, stirred into the butter for 30 seconds, then 1C milk and 1C chicken broth slowly poured into the skillet. Let it thicken a couple minutes, stir in 2C of shredded cheddar and bam, insane cheese sauce. Stir in some chopped bacon, roasted corn, and macaroni noodles and it's heaven.
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Originally Posted by Laminar
I admit making a roux is a little more involved than just microwaving some Velveeta, but we make a KILLER mac and cheese with a roux that's really simple - 2T butter, melted, 2T flour, stirred into the butter for 30 seconds, then 1C milk and 1C chicken broth slowly poured into the skillet. Let it thicken a couple minutes, stir in 2C of shredded cheddar and bam, insane cheese sauce. Stir in some chopped bacon, roasted corn, and macaroni noodles and it's heaven.
That's a good approach for a roux based Mac & Cheese. I make it two ways. My "stove top" Mac & Cheese I make essentially like that. I just vary up the cheese between cheddar, Italian blend, and/or gouda depending upon my mood. But for my "baked" Mac & Cheese I use a combination of Italian blend and Velveeta. I might try to roux based cheese and bake it in the oven to see how that turns out one of these days. I know shredded cheddar just didn't cut it for me.
OAW
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they both sound very good!
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Originally Posted by Laminar
I admit making a roux is a little more involved than just microwaving some Velveeta, but we make a KILLER mac and cheese with a roux that's really simple - 2T butter, melted, 2T flour, stirred into the butter for 30 seconds, then 1C milk and 1C chicken broth slowly poured into the skillet. Let it thicken a couple minutes, stir in 2C of shredded cheddar and bam, insane cheese sauce. Stir in some chopped bacon, roasted corn, and macaroni noodles and it's heaven.
My recipe is
Butter, flour, stir, add a small amount of milk, stir until creamy. Small teaspoon of mustard, more milk, grated cheddar and crumble in some blue cheese, just enough to pick it up a bit.
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Don't see the Western affection to cheese. I only use it on my sandwiches, hamburgers, pizzas, and pretty much nothing else.
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Posting Junkie
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Either you're eating exclusively poor quality cheese or you should get your tastebuds checked by a doctor.
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I have plenty of more important things to do, if only I could bring myself to do them....
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Clinically Insane
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Originally Posted by OAW
That's a good approach for a roux based Mac & Cheese. I make it two ways. My "stove top" Mac & Cheese I make essentially like that. I just vary up the cheese between cheddar, Italian blend, and/or gouda depending upon my mood. But for my "baked" Mac & Cheese I use a combination of Italian blend and Velveeta. I might try to roux based cheese and bake it in the oven to see how that turns out one of these days. I know shredded cheddar just didn't cut it for me.
OAW
Here's another recipe we really like - buffalo chicken mac and cheese. Baked, but with a roux, blue cheese adds a nice bite. Uses only 2T of butter and Greek yogurt so the calorie count isn't quite so astronomical.
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^^^^
OAW
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For cheese sauces I discovered xanthan gum and never looked back.
My cousin makes mac and cheese with velveeta, bacon, and butter. One bite will fill you up for DAYS.
(
Last edited by Brien; Apr 20, 2018 at 12:58 PM.
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Clinically Insane
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Originally Posted by Brien
xanth
This gave me a pervy, young adult fiction flashback.
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Administrator
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Gouda is fine, but to me, the cheese used depends on other things, like what you're having with the burger. I had a burger at Appleby's yesterday that came with American cheese... and it worked, in part because the patty wasn't formed and processed, but hand-made. The thin-sliced bacon didn't hurt, either.
I've enjoyed havarti at times, or a Monterey Jack, depending on the side dishes. With corn chips and salsa, a stronger flavor, like a really sharp cheddar is better, while with really good fries a milder cheese - gouda or havarti - is better. For me, of course.
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Glenn -----OTR/L, MOT, Tx
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Clinically Insane
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Okay, so how about burger sauces? Here's what I like making, and it's super good with fries too.
https://www.seriouseats.com/recipes/...er-recipe.html
Sauce Ingredients
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices kosher dill pickle
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper
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