Crosspost to coffee but without the mistake part. Everyone there is so afraid of being labeled a coffee gatekeeping snob that they will fully support this as good move. "wow, bet that really enhances the piquant umami notes!"
I get the freshly grated cheese is heavenly but mom and pop pizza chains can't provide that kind of service on their razor thin margins. At that point I'd rather have the packaged stuff than none at all.
At first I thought the mistake was the powdered creamer. I've worked in institutions basically my entire adult life and I've had all kinds of shit coffee and I'd rather just rawdog the boiled suggestion of coffee straight from the concentrate carton's teat than fuck with that grittyass bullshit.
I was putting sugar in my ice tea one time and someone filled the sugar jar with salt. I don’t know if it was on purpose or accident, but that one sip was completely jarring and nasty.
If this is coffee I'd try it with Parmesan. I've been hearing about Colombian coffee with cheese in it. Hopefully I can visit and try the traditional recipe one day.
are you familiar with labne? it's basically lebanese sour cream. has a tang of cream cheese tho. i've been using that on everything lately, including bagel.
sometimes, i put the toum on top of the labne if it is a plain bagel. i live on the edge.
Those packets are shelf-stable. It probably came from a pizza place, where there's a bin on the counter (along with red pepper flakes) to grab if you want some on your take out order.
something about pasteurization, only doing it too much or freeze-drying or something. shelf stability has come a remarkable distance in the last 100 years. idk what method they use as i'm not involved in their manufacturing and am only an amateur food scientist.
I get that, but I don't think I've ever seen long term shelve stable cheese at room temperature. Maybe crackers with cheese or something similar, but never plain cheese.
it's the powdered parmesan. i can't explain it. like this shit has a bad rap, but it's just cheese
i think you're supposed to refrigerate after you open it, but before you open it it's stable.
when they did the sawdust test, kraft was the only one that came out all cheese. seems kind of counterintuitive because they are the stereotypical cheap cheese. which makes me wonder, but y'know, they have the money to build the facilities to do the freeze dry and all that without having to add the sawdust, and the smaller cheeseries don't necessarily, so it makes sense.
this stuff is basically the result of military tests on shelf stability in the 1950s. it's why the flavor ain't great. but it'll last
39 Comments
mannycalavera@feddit.uk · 57 pts · 174d
Do you like tea? And do you like cheese? Well you'll love our new cheesy teas!
jaybone@lemmy.zip · 15 pts · 173d
tcheese
mybuttnolie@sopuli.xyz · 7 pts · 173d
teese
Imgonnatrythis@sh.itjust.works · 49 pts · 173d
Crosspost to coffee but without the mistake part. Everyone there is so afraid of being labeled a coffee gatekeeping snob that they will fully support this as good move. "wow, bet that really enhances the piquant umami notes!"
FreshLight@sh.itjust.works · 10 pts · 173d
That'd be hilarious
Damage@feddit.it · 27 pts · 173d
The existence of this item is in itself abhorrent
Someonelol@lemmy.dbzer0.com · 10 pts · 173d
I get the freshly grated cheese is heavenly but mom and pop pizza chains can't provide that kind of service on their razor thin margins. At that point I'd rather have the packaged stuff than none at all.
roguetrick@lemmy.world · 2 pts · 173d
Should just have msg packets and get people used to that instead.
cerebralhawks@lemmy.dbzer0.com · 21 pts · 174d
Sending this to my Italian wife
defaultusername@lemmy.dbzer0.com · 2 pts · 173d
You should convince her to try it.
lvxferre@mander.xyz · 16 pts · 173d
jaybone@lemmy.zip · 6 pts · 173d
I can see a bit of savory cheese in a sweet pastry for sure.
But definitely not tea or coffee. Maybe chocolate milk, but that’s a stretch…
lvxferre@mander.xyz · 2 pts · 173d
rovingnothing29@lemmy.world · 14 pts · 174d
There are no mistakes, just happy accidents. Unless it tastes horrible.
HeyThisIsntTheYMCA@lemmy.world · 8 pts · 173d
were they tho?
good luck with the poots dude, but if that's a cafe they'd gladly give you a new cup
Apytele@sh.itjust.works · 8 pts · 173d
At first I thought the mistake was the powdered creamer. I've worked in institutions basically my entire adult life and I've had all kinds of shit coffee and I'd rather just rawdog the boiled suggestion of coffee straight from the concentrate carton's teat than fuck with that grittyass bullshit.
finallymadeanaccount@lemmy.world · 7 pts · 173d
Don't knock it until you try it.
HertzDentalBar@lemmy.blahaj.zone · 6 pts · 173d
Bullet coffee 2.0
Also fuck whitener, where's blackener... I want my coffee as black as Samuel L Jackson's asshole.
sleepmode@lemmy.world · 5 pts · 173d
throw a smidge of butter in there to complete the dish
HeyThisIsntTheYMCA@lemmy.world · 3 pts · 173d
Only if it's yak butter. Doesn't have the right gameyness otherwise
BananaOnionJuice@lemmy.dbzer0.com · 4 pts · 173d
I would definitely give it a taste!
ramble81@lemmy.zip · 4 pts · 173d
I was putting sugar in my ice tea one time and someone filled the sugar jar with salt. I don’t know if it was on purpose or accident, but that one sip was completely jarring and nasty.
kartoffelsaft@programming.dev · 3 pts · 173d
I mean... parmesan ice cream?
HeyThisIsntTheYMCA@lemmy.world · 1 pts · 173d
it's on my list of things to make when my ice cream machine stops being broke
scytale@piefed.zip · 3 pts · 173d
Happened to me with salt and spaghetti. I thought it was parmesan and sprinkled a ton of it.
voodooattack@lemmy.world · 1 pts · 173d
Vanilla and scrambled eggs
Never again
FrowingFostek@lemmy.world · 2 pts · 173d
If this is coffee I'd try it with Parmesan. I've been hearing about Colombian coffee with cheese in it. Hopefully I can visit and try the traditional recipe one day.
jedibob5@lemmy.world · 2 pts · 173d
I came pretty close to putting sour cream on my bagel once on a particularly groggy morning.
HeyThisIsntTheYMCA@lemmy.world · 6 pts · 173d
are you familiar with labne? it's basically lebanese sour cream. has a tang of cream cheese tho. i've been using that on everything lately, including bagel.
sometimes, i put the toum on top of the labne if it is a plain bagel. i live on the edge.
venusaur@lemmy.world · 2 pts · 173d
That sounds good
jedibob5@lemmy.world · 2 pts · 171d
Sure, probably, but it definitely would've been a surprise.
venusaur@lemmy.world · 1 pts · 171d
Haha especially in the morning, but maybe a nice surprise.
Railcar8095@lemmy.world · 1 pts · 173d
Was what cheese stored at room temperature with the sugar for extended time? I'm not familiar with those packages, but I wouldn't trust it.
Nollij@sopuli.xyz · 4 pts · 173d
Those packets are shelf-stable. It probably came from a pizza place, where there's a bin on the counter (along with red pepper flakes) to grab if you want some on your take out order.
Railcar8095@lemmy.world · 2 pts · 173d
Never seen that before, so I'll take your word for it.
HeyThisIsntTheYMCA@lemmy.world · 1 pts · 173d
something about pasteurization, only doing it too much or freeze-drying or something. shelf stability has come a remarkable distance in the last 100 years. idk what method they use as i'm not involved in their manufacturing and am only an amateur food scientist.
Railcar8095@lemmy.world · 1 pts · 173d
I get that, but I don't think I've ever seen long term shelve stable cheese at room temperature. Maybe crackers with cheese or something similar, but never plain cheese.
HeyThisIsntTheYMCA@lemmy.world · 3 pts · 173d
it's the powdered parmesan. i can't explain it. like this shit has a bad rap, but it's just cheese
i think you're supposed to refrigerate after you open it, but before you open it it's stable.
Alcoholicorn@mander.xyz · 2 pts · 173d
It's 90% cheese, like 10% sand/sawdust.
HeyThisIsntTheYMCA@lemmy.world · 2 pts · 173d
when they did the sawdust test, kraft was the only one that came out all cheese. seems kind of counterintuitive because they are the stereotypical cheap cheese. which makes me wonder, but y'know, they have the money to build the facilities to do the freeze dry and all that without having to add the sawdust, and the smaller cheeseries don't necessarily, so it makes sense.
this stuff is basically the result of military tests on shelf stability in the 1950s. it's why the flavor ain't great. but it'll last
venusaur@lemmy.world · 1 pts · 173d
Hah! I did the opposite once with sugar on pizza