What do you secretly eat disgustingly when you're home alone

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Half a pound of heavily buttered pasta with lots of Kraft green can Parmesan.

This is delicious. I sometimes add hot sauce, Texas Pete is best.

Imagine how good it would be with real cheese, and not that green can stuff?

You realize it is real cheese, right?

I weep for the future.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Judging you animals who eat frosting out of the can. Obviously, civilized people spread canned frosting on graham crackers.

Hmm, does that require an extra utensil or do you use the back of your spoon?

Did you know you can remove frosting from a can with a knife?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Half a pound of heavily buttered pasta with lots of Kraft green can Parmesan.

This is delicious. I sometimes add hot sauce, Texas Pete is best.

Imagine how good it would be with real cheese, and not that green can stuff?

You realize it is real cheese, right?

It's technically real cheese, but it's not real parmesan cheese. It's mixed with fillers and anti-caking agents, and the base cheese is only allowed to be called "parmesan" because there are no laws that govern the term in the US, unlike Italy where actual parmesan is made. Kraft actually isn't allowed to sell its green can cheese as "parmesan" anywhere in Europe.

It’s not real Parmigiano-Reggiano. Which means it did not originate from Parma, Italy.

Just like most American Champagne does not come from champagne France. Just like it’s illegal to sell California “champagne” in Europe they must call it sparkling wine.

We know Kraft Parmesan is not Parmigiano-Reggiano, we know it has anti caking agents in to that why it’s on this thread.

But here's the thing - the PPs don't go out and buy this crap when they are home alone - they have it in their house already. It's what they buy for their families to use as "Parmesan." There's just no reason or excuse for that.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Judging you animals who eat frosting out of the can. Obviously, civilized people spread canned frosting on graham crackers.

Hmm, does that require an extra utensil or do you use the back of your spoon?

Did you know you can remove frosting from a can with a knife?

I do now.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Half a pound of heavily buttered pasta with lots of Kraft green can Parmesan.

This is delicious. I sometimes add hot sauce, Texas Pete is best.

Imagine how good it would be with real cheese, and not that green can stuff?

You realize it is real cheese, right?

It's technically real cheese, but it's not real parmesan cheese. It's mixed with fillers and anti-caking agents, and the base cheese is only allowed to be called "parmesan" because there are no laws that govern the term in the US, unlike Italy where actual parmesan is made. Kraft actually isn't allowed to sell its green can cheese as "parmesan" anywhere in Europe.

It’s not real Parmigiano-Reggiano. Which means it did not originate from Parma, Italy.

Just like most American Champagne does not come from champagne France. Just like it’s illegal to sell California “champagne” in Europe they must call it sparkling wine.

We know Kraft Parmesan is not Parmigiano-Reggiano, we know it has anti caking agents in to that why it’s on this thread.

But here's the thing - the PPs don't go out and buy this crap when they are home alone - they have it in their house already. It's what they buy for their families to use as "Parmesan." There's just no reason or excuse for that.

Go away.
Stop thread hijacking

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Half a pound of heavily buttered pasta with lots of Kraft green can Parmesan.

This is delicious. I sometimes add hot sauce, Texas Pete is best.

Imagine how good it would be with real cheese, and not that green can stuff?

You realize it is real cheese, right?

It's technically real cheese, but it's not real parmesan cheese. It's mixed with fillers and anti-caking agents, and the base cheese is only allowed to be called "parmesan" because there are no laws that govern the term in the US, unlike Italy where actual parmesan is made. Kraft actually isn't allowed to sell its green can cheese as "parmesan" anywhere in Europe.

It’s not real Parmigiano-Reggiano. Which means it did not originate from Parma, Italy.

Just like most American Champagne does not come from champagne France. Just like it’s illegal to sell California “champagne” in Europe they must call it sparkling wine.

We know Kraft Parmesan is not Parmigiano-Reggiano, we know it has anti caking agents in to that why it’s on this thread.

But here's the thing - the PPs don't go out and buy this crap when they are home alone - they have it in their house already. It's what they buy for their families to use as "Parmesan." There's just no reason or excuse for that.

You really need to find your tribe on another thread.

[Anonymous]

Anonymous wrote:Whatever cheese I have in the fridge nuked on top of whatever chips are in the pantry. Add salsa or hot sauce or jalapenos. Simple yet satisfying.

Did I type this?

[Anonymous]

I haven't done this in years - but it occupies my thoughts more often than I'd like to admit. Goober Grape straight from the jar, making sure to get even distribution of jelly and peanut butter in each bite. I wonder if it's still sold in stores...

[Anonymous]

I love this thread!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Half a pound of heavily buttered pasta with lots of Kraft green can Parmesan.

This is delicious. I sometimes add hot sauce, Texas Pete is best.

Imagine how good it would be with real cheese, and not that green can stuff?

You realize it is real cheese, right?

I weep for the future.

I am one of the PPs who also did pasta with Parmesan and olive oil. Only real Parm for me, that’s the joy!

[Anonymous]

Forgot another—big spoonful of marshmallow fluff doubled dipped into the PB.

Here’s my take on the Parmesan controversy—if you prefer the green can stuff, that’s cool. But if you prefer the stuff from a block, it’s just as easy—those blocks stay good forever in the fridge and it takes less time to powder grate it with a boxed grater than it does the shake the Kraft stuff out of the can (where it always clumps despite the anti cake chemical). We grew up with the green can in the 70s and I think switching to the solid block was probably one of the life changing food moments of my life. I put it on everything.
PS for those who like the buttered pasta, try getting your hands on some pastina—the butter to pasta ratio is greatly increased and it’s next level carb/fat combo.

This thread is making me want some of that onion dip with the ruffles ridged chips.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Half a pound of heavily buttered pasta with lots of Kraft green can Parmesan.

This is delicious. I sometimes add hot sauce, Texas Pete is best.

Imagine how good it would be with real cheese, and not that green can stuff?

You realize it is real cheese, right?

It's technically real cheese, but it's not real parmesan cheese. It's mixed with fillers and anti-caking agents, and the base cheese is only allowed to be called "parmesan" because there are no laws that govern the term in the US, unlike Italy where actual parmesan is made. Kraft actually isn't allowed to sell its green can cheese as "parmesan" anywhere in Europe.

It’s not real Parmigiano-Reggiano. Which means it did not originate from Parma, Italy.

Just like most American Champagne does not come from champagne France. Just like it’s illegal to sell California “champagne” in Europe they must call it sparkling wine.

We know Kraft Parmesan is not Parmigiano-Reggiano, we know it has anti caking agents in to that why it’s on this thread.

But here's the thing - the PPs don't go out and buy this crap when they are home alone - they have it in their house already. It's what they buy for their families to use as "Parmesan." There's just no reason or excuse for that.

It’s hysterical you think the blocks of cheese you’re buying are from Parma Italy. SMFH

[Anonymous]

NP here and I love real Parmesan cheese but green can parmesan is still my nostalgia-laden choice for eating alone with pasta and butter or on leftover pasta. My family mocks me mercilessly for this because they will only eat the "real" stuff. I eat both so PP is wrong when she says that you can't be a closet green can lover and also have and enjoy the real stuff when cooking for real.

[Anonymous]

Anonymous wrote:Forgot another—big spoonful of marshmallow fluff doubled dipped into the PB.

Here’s my take on the Parmesan controversy—if you prefer the green can stuff, that’s cool. But if you prefer the stuff from a block, it’s just as easy—those blocks stay good forever in the fridge and it takes less time to powder grate it with a boxed grater than it does the shake the Kraft stuff out of the can (where it always clumps despite the anti cake chemical). We grew up with the green can in the 70s and I think switching to the solid block was probably one of the life changing food moments of my life. I put it on everything.
PS for those who like the buttered pasta, try getting your hands on some pastina—the butter to pasta ratio is greatly increased and it’s next level carb/fat combo.

This thread is making me want some of that onion dip with the ruffles ridged chips.

Gross! I make my dip from scratch and would never touch store-bought potato chips.

See how that works, pp?

[Anonymous]

Anonymous wrote:I haven't done this in years - but it occupies my thoughts more often than I'd like to admit. Goober Grape straight from the jar, making sure to get even distribution of jelly and peanut butter in each bite. I wonder if it's still sold in stores...

I’ve seen something like it. I wouldn’t dare keep it in the house because DH would eat it all himself!