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Need Condiment-Strength Salsa Con Queso

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01 / Original postNeed Condiment-Strength Salsa Con QuesoWilliam Laub · 20 May 2004 02 / This pagePosts 1–8Page 1 of 1 · chronological order 03 / Latest replyPost #8Rodney Myrvaagn · 23 May 2004

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Original section
General fitness, health and nutrition
Published
20 May 2004
Last activity
23 May 2004
Original author
William Laub
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8
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Public discussion
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340
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  1. Original post
    William Laub
    Archived post
    #1

    A few years ago Salsa Con Queso was originally introduced in
    a condiment-strength, full flavored, thick-consistency
    spread. It was in upright jars, under brands such as "Old
    Fashioned Foods". And, it was exquisite to flavor cooked
    cabbage, vegetables, casseroles, on English Muffins with
    strawberry jam and/or ham, etc.

    However, now it has gradually become available only as a
    milder and thinned 'chip-dip' product, only in wide-
    mouth jars, and under a myriad of different brand names
    -- apparently intended solely for the 'dip'-market --
    and nearly bland and useless as a condiment for
    flavoring in cooking.

    We wonder what are the appropriate flavoring ingredients
    that could be mixed with either unflavored cheese spread or
    a weak Salsa Con Queso 'dip-product', to bring up the
    sharper, more robust salsa- flavor.

    Wm. Laub

    Report
  2. Frogleg
    Archived post
    #2

    On Wed, 19 May 2004 06:06:04 -0500, William Laub <[email hidden]>

    Quoted message said:

    We wonder what are the appropriate flavoring ingredients
    that could be mixed with either unflavored cheese spread or
    a weak Salsa Con Queso 'dip-product', to bring up the
    sharper, more robust salsa- flavor.

    Salsa con queso = salsa with cheese. Velveeta & salsa, just
    like the Kraft ads suggest.

    Report
  3. Rodney Myrvaagn
    Archived post
    #3
    Frogleg said:
    William Laub said:

    We wonder what are the appropriate flavoring ingredients
    that could be mixed with either unflavored cheese spread
    or a weak Salsa Con Queso 'dip-product', to bring up the
    sharper, more robust salsa- flavor.

    Salsa con queso = salsa with cheese. Velveeta & salsa, just
    like the Kraft ads suggest.

    Why Velveeta rather than cheese?

    As I read the thread on grilled cheese saandwiches, I
    wondered also, so I ask a general question:

    Under what circumstances is process cheese preferable
    to cheese?

    Rodney Myrvaagnes J36 Gjo/a

    Ask not with whom the buck stops . . .

    Report
  4. William Laub
    Archived post
    #4
    Frogleg said:
    William Laub said:

    We wonder what are the appropriate flavoring ingredients
    that could be mixed with either unflavored cheese spread
    or a weak Salsa Con Queso 'dip-product', to bring up the
    sharper, more robust salsa- flavor.

    Salsa con queso = salsa with cheese. Velveeta & salsa, just
    like the Kraft ads suggest.

    Adding the complete salsa itself would make something
    different -- The desire is to add just the salsa flavor
    ingredients to enhance the flavor and keep the same kind
    of product.

    Report
  5. Blair P . Hough
    Archived post
    #5
    Rodney Myrvaagnes said:

    Why Velveeta rather than cheese?

    Archaeological concerns.

    Quoted message said:

    As I read the thread on grilled cheese saandwiches, I
    wondered also, so I ask a general question:

    I was watching C-Span today, and I'm pretty sure any
    question you ask a general will get you a non-denial denial,
    and your congressman will act pleased that he wasn't kicked
    out of office for badgering a man in uniform.

    Welcome to the Fourth Reich.

    Quoted message said:

    Under what circumstances is process cheese preferable
    to cheese?

    When you want it to melt.

    --Blair "Better living
    through chemistry." -E. I.
    Du Pont de Nemours et Co.

    Report
  6. Blair P . Hough
    Archived post
    #6
    William Laub said:
    Frogleg said:
    William Laub said:

    We wonder what are the appropriate flavoring ingredients
    that could be mixed with either unflavored cheese spread
    or a weak Salsa Con Queso 'dip-product', to bring up the
    sharper, more robust salsa- flavor.

    Salsa con queso = salsa with cheese. Velveeta & salsa,
    just like the Kraft ads suggest.

    Adding the complete salsa itself would make something
    different -- The desire is to add just the salsa flavor
    ingredients to enhance the flavor and keep the same kind
    of product.

    A few chopped green jalapenos. A few chopped chipotles
    (smoked red jalapenos). Habaneros.

    Etc.

    --Blair "It's peppers, all
    the way down."

    Report
  7. Frogleg
    Archived post
    #7
    Rodney Myrvaagnes said:

    On Wed, 19 May 2004 18:04:41 GMT, Frogleg
    <[email hidden]> wrote:

    Quoted message said:
    Quoted message said:

    Salsa con queso = salsa with cheese. Velveeta & salsa,
    just like the Kraft ads suggest.

    Why Velveeta rather than cheese?

    As I read the thread on grilled cheese saandwiches, I
    wondered also, so I ask a general question:

    Under what circumstances is process cheese preferable
    to cheese?

    The OP mentioned using a cheese+salsa product as sauce.
    Processed cheese melts smoothly and is forgiving about
    overheating. Zap processed and salsa in the m'wave, and you
    got y'r "chile con queso". Zap cubed or grated Real cheese
    in the m'wave, and you have a nasty mess of cheesy globs
    floating in oil.

    Grilled cheese sandwiches, OTOH, are pretty OK with Real
    cheese. Just harder to get the cheese melted without burning
    the bread than it is with processed.

    Report
  8. Rodney Myrvaagn
    Archived post
    #8
    Frogleg said:
    Rodney Myrvaagnes said:

    On Wed, 19 May 2004 18:04:41 GMT, Frogleg
    <[email hidden]> wrote:

    Quoted message said:
    Quoted message said:

    Salsa con queso = salsa with cheese. Velveeta & salsa,
    just like the Kraft ads suggest.

    Why Velveeta rather than cheese?

    As I read the thread on grilled cheese saandwiches, I
    wondered also, so I ask a general question:

    Under what circumstances is process cheese preferable
    to cheese?

    The OP mentioned using a cheese+salsa product as sauce.
    Processed cheese melts smoothly and is forgiving about
    overheating. Zap processed and salsa in the m'wave, and you
    got y'r "chile con queso". Zap cubed or grated Real cheese
    in the m'wave, and you have a nasty mess of cheesy globs
    floating in oil.

    Grilled cheese sandwiches, OTOH, are pretty OK with Real
    cheese. Just harder to get the cheese melted without
    burning the bread than it is with processed.

    OK, I guess. I have melted a lot of different cheeses in the
    zapper, but usually on a cracker or piece of bread. No
    problem so far.

    Thanks for answering without flaming, but I am not rushing
    out to buy process cheese.

    Rodney Myrvaagnes J36 Gjo/a

    Ask not with whom the buck stops . . .

    Report

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