"velveeta" news and stories

Cheese Dip Film Documents Arkansas' Defining Dish

by Hanna Raskin, Posted Oct 21st 2009 @ 11:00AM

A new documentary chronicling Arkansans' infatuation with cheese dip has inspired a surge of statewide pride in what might be the region's signature dish.

Since Nick Rogers' short film "In Queso Fever" was featured on the Oxford American's Web site this fall, he's been making the local talk show rounds, reminding fellow Arkansans that their beloved Velveeta and Ro-Tel delicacy isn't widely available beyond the state's borders.

"Everyone's just shocked that if they were to travel extensively throughout the U.S., they wouldn't be able to get cheese dip," says Rogers, who works as an attorney in Little Rock. "The reaction I get from everybody is we had no idea cheese dip wasn't such a big deal everywhere."

Cheese dip is such a big deal in Arkansas that the Arkansas Times includes a cheese dip category in its "best of" readers' poll – and regularly receives more votes in that category than any other. When Conway native Kris Allen was named as an "American Idol" finalist, his hometown Stoby's Restaurant awarded him free cheese dip for life -- a prize many Arkansans likely considered better than a record contract.

Filed under: Television/Film

Qué Es Queso and Why Are Texans So Enamored With it?

COMMENTS 18

by Jose Ralat Maldonado, Posted Sep 2nd 2009 @ 4:00PM

Ro*Tel's Queso Dip Recipe. Photo: ConAgra Foods

"What the hell is that?" is the first question many non-Texans ask when they see the goopy Southwestern cheese dip chile con queso (queso for short and pronounced "kay-so"). The prevalent and heralded form of queso is a mixture of Velveeta and Ro*Tel canned tomatoes and chiles. It's usually orange, flecked with red and green chiles, and a crust forms when the dip begins to cool. At the risk of being run out of town: What's so good about that?

When queried, this writer's wife, a Texas native, her relatives and friends answer along the lines of "it's just so good!" Queso is good; so is cow's brains. Queso is creamy and spicy and won't run off a tortilla chip like other salsas. Crucial to understanding the dip is the facility with which it is prepared. Ready in five minutes, it's a fiesta favorite. Are there Texans at a party you're hosting? Whip out the queso and welcome the adulation. "It's just so good!"

Another reason is Lone Star pride. "Texans have a special place in their hearts for queso and Ro*Tel. Both originated in the state," says Mike Locascio, vice president and general manager at ConAgra Foods, Ro*Tel's manufacturer.

Filed under: Ingredients, Fast Food

Best Boxed Macaroni and Cheese

COMMENTS 0

by Slashfood Editor, Posted Sep 1st 2009 @ 4:09PM

We boiled, stirred and microwaved our way through more than 50 boxes in search of the best boxed macaroni and cheese. Read on for results.

http://xml.channel.aol.com/xmlpublisher/fetch.v2.xml?option=expand_relative_urls&dataUrlNodes=uiConfig,feedConfig,entry&id=693908&pid=693907&uts=1250798971

http://cdn.channel.aol.com/cs_feed_v1_6/csfeedwrapper.swf

Best Boxed Mac and Cheese

by Sarah De Heer
We boiled, stirred and microwaved our way through more than 50 boxes in search of the very best boxed macaroni and cheese. In the end, we selected several runners-up and a winner in each of four categories: cheese sauce, organic, powder and microwaveable, as well as an overall winner and the absolute worst. Did our panelists find a new fave, or were they loyal to that nostalgic blue box? Read on for results.

Rachel Been, AOL

Getty Images North America

Best Boxed Mac and Cheese

Rachel Been, AOL

Runner-up: Cheese Sauce
Velveeta 2% Milk

Creaminess: Very creamy and thick, almost gloppy.
Cheese Factor (1-5): 4
Instructions (1-5): 5
Our panel says: "With a creamy texture, it had a decent taste without being overwhelming."

Rachel Been, AOL

Runner-up: Cheese Sauce
Kraft Deluxe 2% Milk

Creaminess: Very creamy
Cheese Factor (1-5): 4
Instructions (1-5): 5
Our panel says: "While creamy and smooth, the cheese flavor was mild, not particularly tangy or cheesy."

Rachel Been, AOL

Runner-up: Cheese Sauce
Velveeta -- Original

Creaminess: Very Creamy
Cheese Factor (1-5): 5
Instructions (1-5): 5
Our panel says: "The cheese tasted very eggy, too rich -- though it was smooth."

Runner-up: Cheese Sauce
Clear Value Shells

Creaminess: Sauce was really smooth, but became overwhelming creamy.
Cheese Factor (1-5): 4
Instructions (1-5): 5
Our panel says: "The shells were kind of rough, but the sauce made up for that. Though, it had absolutely no taste and didn't even smell like cheese."

Rachel Been, AOL

Winner: Cheese Sauce
Kraft Deluxe -- Sharp Cheddar Sauce

Creaminess: Extremely thick and creamy
Cheese Factor (1-5): 3
Instructions (1-5): 5
Our panel says: "The noodles are thick, therefore they hold the sauce well. The cheddar flavor stands out; it's hearty and satisfying."

Rachel Been, AOL

Runner-up: Organic
365 Organic Cheddar (Whole Foods Market)

Style: Powder
Creaminess: Gummy and viscous
Cheese Factor (1-5): 4
Instructions (1-5): 5
Our panel says: "Using less butter or unsalted butter would improve the flavor of the cheese. The powder mixed well with the pasta, leaving behind no chunks."

Runner-up: Organic
Annie's Elbows & Four Cheese Sauce

Style: Cheese Sauce
Creaminess: Thick, but not too sticky
Cheese Factor (1-5): 5
Instructions (1-5): 5
Our panel says: "Great balance between al dente shells and cheese. The four-cheese blend was delicious."

Rachel Been, AOL

Runner-up: Organic
Annie's Whole Wheat White Cheddar

Style: Powder
Creaminess: Not creamy at all, sauce sat at the bottom of the pot
Cheese Factor (1-5): 2
Instructions (1-5): 5
Our panel says: "The whole wheat shells were great -- nutty and grainy just like whole wheat pasta should be. Though, the texture of the sauce was too runny to match the density of the pasta. With a little added grated cheese, this boxed mac and cheese could be a winner."

Rachel Been, AOL

Runner-up: Organic
Annie's Bunny Pasta

Style: Powder
Creaminess: Slightly creamy
Cheese Factor (1-5): 4
Instructions (1-5): 4
Our panel says: "While it had a great texture and certainly pleased our craving, I would use less powder, butter and milk next time."

Rachel Been, AOL

Filed under: Taste Test

Cheese Quiz

COMMENTS 0

by Slashfood Editor, Posted Sep 1st 2009 @ 10:00AM

Think you're the big cheese? Test your cheese knowledge with our Cheese Trivia Quiz on Slashfood.

Cheese Quiz

In the 1980s, a television jingle for Velveeta described its distinctive flavor as a blend of these three cheeses.

Brie, Swiss and Cheddar
Cheddar, Jack and Cream Cheese
Swiss, Jack and Colby
Colby, Swiss and Cheddar

The dark line in the middle of this cheese isn't mold. It's ash placed between the morning's and evening's milkings.

Morbier
Taleggio
Tomme de Savoie
Scamorza

Mozzarella is traditionally made from the milk of cows, or which other animal?

Water buffalo
Sheep
Goat
Donkey

Which one of these cheeses is NOT classified as blue vein?

Stilton
Roquefort
Gorgonzola
Double Gloucester

In the cheesemaking cycle, who is responsible for the aging process?

Fromager
Cheesemonger
Affineur
Maitre d' Fromage

Filed under: Quizzes, Ingredients

The stuff of nightmares: 1950s food ads

COMMENTS 5

by Nick Vagnoni, Posted Jan 31st 2006 @ 12:54PM

As someone who wasn't around for the 1950s, I have to ask, is this what it was like?

I recently stumbled upon Plan59, "the museum (and gift shop) of mid-century illustration." While Plan59 has all manner of illustrations and advertisements from the 1950s, what really drew me in was the Gallery of Demonic Tots and Deeply Disturbing Cuisine. That's where I found the charming young lady you see here. I thought of including a different illustration, but I didn't want to freak anyone out too much right off the bat. Personally, I think these images are great (they sort of have an eerie, Loretta Lux quality). However, I don't know what the original advertisers were thinking. I don't have kids, but I don't think I'd ever want them to feel the frenzied, lock-jawed type of glee this little girl seems to be experiencing. Especially not over a loaf of bread or a can of beans.

Oh, and if the kids are too much for you, there are ads with just pictures of food. Truth be told, these no less disturbing (ok, maybe a little less). But really, the Velveeta Golden Glory Casserole? It appears to be a bowl of mac and cheese, topped with hard boiled eggs and more Velveeta, all ringed by some less than ideal tomatoes. Oh, and remember, keep the box of Velveeta on the table for good measure.

Filed under: Retro cookery