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I have a couple of food items that I actually insist on being generic. Walmart has really fabulous-imo mind you- vegetarian refried beans. A they don't taste all oily and weird like the name brand stuff.
I have to say, I am kind of perplexed at how many different sorts of...stuff you guys have. HOW MANY DIFFERENT KINDS OF CHEESE IS EVEN NECESSARY/obvious farm childhood is obvious/
Mom told me when her and Dad were first married, Dad insisted on eating nothing but name brand Miracle Whip. He refused to eat any store brand because they were all nasty, and he could taste the difference. Mom got sick of paying so much more for it, so she saved an empty Miracle Whip jar, and would buy store brand and put it into it. Dad never knew the difference, until he caught her doing it!
HOW MANY DIFFERENT KINDS OF CHEESE IS EVEN NECESSARY
Quote HOW MANY DIFFERENT KINDS OF CHEESE IS EVEN NECESSARY Exactly 3: colby-jack for snacking/sammiches, Swiss for cooking, and shredded cheddar for less fancy cooking.
Quote from: Skeen on June 05, 2012, 11:09:36 AMQuote HOW MANY DIFFERENT KINDS OF CHEESE IS EVEN NECESSARY Exactly 3: colby-jack for snacking/sammiches, Swiss for cooking, and shredded cheddar for less fancy cooking. Rubbish.You need mozarrella, parmesan and another hard Italian to make a decent carbonara sauce, Edam or Gouda for fondue or raclettes, Cheddar is fine for the topping on onion soup, you can make thin crisps out of Monterey Jack, sandwiches depend on whatever, Goat's cheese and feta are for salads or summer nmming, Brie goes lovely with Nutella for some reason, and Roquefort makes an absolutely divine blue cheese sauce that goes very well with a beef fondue. Others are best sampled after meals with a nice wine that suits it.I do not count processed cheese to be food. It is plastic product in a can.