"no." :gigachad:
I will grate my own cheese thank you very much. accursed kids with your weird powders
It's not chemicals, it's cellulose added as an inert anti-caking agent
I can't believe they keep putting dihydrogen monoxide in all my drinks :angery:
You will live in the pod. You will grate the cheese. You will eat bugs.
mfs never heard of a bean, the most beautiful little protein source known to humankind
If they've never heard of them, it means we can still convince chuds that beans are very tiny pigs and that eating tons and tons of beans is a form of masculine all meat diet for manly virile man bro dudes.
My broke ass depends on beans and lentils. Meat is a luxury for the richest in society.
Beans/lentils are a staple in traditional food for a reason. They're nutritious as hell, easy to grow, and super filling. In the modern world, you can get a shit ton of beans for basically super cheap. Even canned beans are cheaper than most food and that's the "expensive" way to get beans.
I buy canned beans en masse when they're 50% off. Absolute nightmare to bike home with but it's worth given all my recipes are "1 can drained" or "2 cans, not drained"
Lentils aren’t worth buying canned imo because they take about as much time to cook as rice and don’t require soaking (garbanzos) or tossing cooking water (red kidney).
We don't have canned lentils where I live, only canned beans. Tbh I had never heard of canned lentils until posting on c/food
They're both 16oz. It's the same price here. Store brand 1lb block is the same as store brand 1lb bag
16oz
Ounces are a volumetric measurement. Grated cheese is a large percent air.
Fluid Oz are, that's just regular 16 oz a lb ounces.
What's hard to understand? It's 1/16 lb, except when it's fluid, then it's 1/10 of a cup, which is 1/2 of a pint, which is 1/2 of a quart, which is 1/4 of a gallon. There's a special measure that's half way between quart and gallon called handle, but it's only used for liquor.
Excellent, of course. I was also taught "A pint's a pound the whole world around", which it is except when in some places it isn't.
That one's on :ukkk:.
Also different density of liquids. Using the same word for both a volume and mass is really dumb if it only converts for one thing.
just grate cheese as you want it onto your food like a normal person
But the pre shredded cheese melts just fine
Yeah it’s a bEtTeR vAlUe if I buy a giant block of cheese but its just going to go bad in my fridge and take up precious refrigerator real estate because I won’t use it fast enough
The stuff that doesn't melt is the stuff you get at the dollar store that cannot legally be called cheese.
Water, Food Starch, Partially Hydrogenated Soybean Oil, Whey, Salt, Casein and/or Caseinate, Sodium Phosphate, Sorbic Acid (as a preservative), Carrageen, Natural Flavor, Lactic Acid, Artificial Color, Powdered Cellulose
:is-this: vegan?
edit: Seems casein comes from milk, so probably not.
whey is from milk
that said, it sucks that the stuff called "imitation cheese" at my local grocery store is still made of dairy. that's not an imitation bro that's the real thing
a block of cheese takes a really long time to go off way longer than shredded cheese
In powdered parmesan, they use wood pulp and the cheaper brands use more of it and aren't required to say how much.
Parmesan is the one cheese where grating it yourself is 100% objectively better. A wedge of good parmesan tastes completely different than a shaker jar, I will eat slices of that stuff like it's cheddar.
:wojak-nooo: Nooo, you can't eat the powdered parmesan. Don't you know it has wood pulp in it?
Me: Good
Ok now that's fair, I assumed by grated cheese we were talking about shredded firm cheeses, not powdered fake simulacra of hard cheeses
It's okay though I'm sure they compensate with artificial vomit scents
They add it to low fat foods because it’s an emulsifier that create a mouthfeel similar to fat.
sorry I turn gay if I so much as ingest a molecule of cellulose or any other plant fiber
I thought they put additives so they dont clump in the bag.
They used to melt for me, so sounds like a skill issue
Dog idk I've never bought (nor stole folks) pre grated cheese lol. I just buy a 2lb block and use it fairly rapidly.
Grating cheese fucks up the thanksgiving prep assembly line so much. I'll stick with my shredded that I got BOGO
they make rotary graters and grater attachments for like stand mixers fyi
I use mostly fat free cheese for dietary reasons (I know, but it's basically just protein at that point) and can only get pre-shredded unfortunately. I do steal it so whatever.
I buy part skim in blocks and use roughly half of each for pizza because it's indistinguishable once they're cooked together. The fat free stuff doesn't melt as well as part skim... Unless you rinse it once. The water gets cloudy if you do it in a bowl, obviously a lot of the starch or whatever is separating. I mostly use a mesh strainer I have so that it doesn't become tedious to wash and drain it. But after rinsing, it melts as well as part skim if not better. Is rinsing it more of a hassle than shredding? For me, no, but if I could buy a block of fat free cheese I would. Not stocked anywhere around me, and I don't want to bother with ordering goddamn cheese online that'll get shipped with dry ice and shit...
