stonetemplefox05
826788
949
16
Life be like that sometimes
Amazing movie
5MillionAlcoholicsClingingToARock
#27 This never gets old. So much cheese-filled dance-bangers from the era.
UsuallyARabbit
#10 on Marketplace they are! It's a wonderful place filled with everything slightly farther away then you'd like.
bloobiebloob
#13 Don't dispose, repurpose as wall-art.
Denvercoder09
#12 Michael Weston ordering ice for his burn notice?
Grinch01
#13 you put in the bin like everyone does then ypu dont have to be asked about it not like when you post it on the Internet
TyrCarter
#3 I used to rent a fruit press like that. Back around one of the places where I played airsoft there was a bunch of wild apple trees on public land, they had more apples than leaves in the fall. Was a shitton od hard cider for the year, though one year I reduced it and made 14% apple wine. Called it the suicider after my then fiance had too much with her friend when I was out the house... I never seen anyone so hangover
DebbieDangle
#9 Whenever this appears, it always makes me smile. :)
Sorrontis
#9 is too short... I was watching that
BillyM00n
GIFs that end too soon +1
Imadeanaccounttofavandforget
#3 "There's got to be a gentler way to handle those apples"
5 seconds later
"oh NVM they making that good shit"
m4uboy
if it's clear and yella, you've got juice there, fella! If it's tangy and brown, you're in cider town.
InitHello
They might have added an enzyme to dissolve the pectin.
WackyWavingInflatableArmFlailingTubman
#21 just goes to show you women wont even go out of their way to learn genetic engineering to grow them themselves or clone the wings of a pterosaur at the least and learn the surgical skills to graft them to their own body /s
emu314159127001
#25 coulda been a pathologist like that guy on scrubs
LobotomyPending
#27 that's so fuckin real. every single one's a bop
theoxfordcomma
Yeah like I'm gonna need a playlist lol, there's some deep cuts I don't know the names of đ
SubiBryant
That was fun, thanks.
ontarioOT
#3 - This is the same process the Dicken company uses to make their cider. Dicken's Cider is my favourite.
UWAGAGABLAGABLAGABA
Surely, Carmanen Cider is better.
FetchtheRaven
Underrated comment
Lugh314159
#1 think you have to take the plastic wrapper off there, bud....
GroovyCrowley
#9 every time I see that I assume that the kitty switched into murder mode before Mr. Sandman could bring her dream.
ThenStopTouchingIt
#3. This destroys the potatoes.
FreeRangeToast
#1 ive been working in culinary for damn near a decade and even i dont know how many chemicals you have to put in your âcheeseâ for it to do thisâŚ. what the fuck?
bloobiebloob
#18 Puts me in mind of the omelets in the Air Force mess-hall. Those were the days!
Lisossoma
#27 is missing Insomnia
butcherfan0301
#3 unless they didn't show the step of sterilizing (either chemically or through pasteurization) and adding a yeast, this is called a wild fermentation. Can produce some interesting ciders if you don't mind a little funky flavor. Damn near impossible to get a consistent profile over multiple batches, though, which is why you don't see it done for commercial use often.
stonetemplefox05
I would guess this is traditional fermentation. I think about wild fermentation whenever I do a batch. Sometimes I see people do it with pine needles and it makes me terribly curious
butcherfan0301
Yeah, I've tried multiple wild ciders with mixed results. They all seem to have a funky aftertaste to me, which sometimes works. Though I do have to say they are more of a swing and a miss than a hit for me, but to each their own.
swedeonamoose
#1 There are cheese slices, cheese like products and then there is 99% plastic with a hint of maybe cheese.
theaddtinkerer12
He left the plastic on it. Those square cheddar slices each have their own wrapper.
swedeonamoose
so 99% plastic and a little cheese
theaddtinkerer12
America? yes.
widiwi
and then there are individually wrapped in plastic, cheese slices.
swedeonamoose
Youd think the plastic would just melt, at least the super weak seal glue
widiwi
one would think that, just remember that the melting temp for cheese is a bit lower than the melting temp of plastic. Now why the glue is still holding on? beats me :-)
DrProfessorRocketSurgeon
#29 Back in the day I owed Columbia house so much money that I told them I was dead.
CocaineAndSelfPleasure
They really couldnât make you pay. Truly survived on the people that actually did pay. They were able to offer the cdâs so cheap due to some kind of weird promotional law with the record companies. Canât remember the specifics rn though.
marsilies
The pressed their own copies for less, sometimes reduced quality. It's like how Book of the Month club books are their own, cheaper, editions. Interesting read: https://www.businessinsider.com/columbia-house-bmg-music-profit-money-business-model-2018-7 And another read: https://www.avclub.com/four-columbia-house-insiders-explain-the-shady-math-beh-1798280580
LobotomyJones
My mom sent them a letter saying we're moving to France and gave them a forwarding address. They kicked me out of the record club, but didn't make me pay.
DrProfessorRocketSurgeon
I just kept marking everything they sent me "Deceased, return to sender", after a couple weeks I stopped getting anything from them.
marsilies
I just wrote "return to sender" on the discs a few months in a row, and they stopped, but it took a few months because they only automatically sent you one disc per month, unless you sent back the card rejecting the title or ordering something else.
wadatahmydamie
I sent them a letter explaining that I could not legally enter into a contract because I was underage. I probably would have bought music from them after the first dozen or whatever, but they only had a hundred total albums to choose from and 75% were Greatest Hits bullshit
rukeman
#18 That's a lot of work for an omelet.
HexStadium
Literally looks like melted slop at the end lol
Feralkyn
It looks fucking disgusting too, imo. Those CAN look okay but often undercooked, and the weird green shit all over... I thought the heart cookie cutter was to leave a bare spot but nope. Just a fucking field planted over some egg with a heart cut out for some reason.
CongratsYouAreHereNow
My thoughts were, âwow thatâs a lot of wasted energy for a French omelette but at least it came out ok. Wait⌠after all that, heâs absolutely ruining it?????? Maybe the disgusting mayonnaise will mask the taste of the butane, but maybe the green shit will mask the taste of the mayo?â
Yrmsteak
Started off seeming so tasty and ended up as an omelette that was way too wet and had no flavours to it. It's just japanese mayo and cheese on a barely cooked scrambled egg???
Kyzyl
It got worse the longer the video went on.
HairyChairstepper
#18 that looked amazing at the point they added the cheese. But the finished product looks like they wetted the dry too much. Then added too much dry to the top of the wet.
LobotomyPending
one thing I've learned about Asian (and especially Korean) cuisine is they absolutely DOUSE that shit in sauce lol
laner7112000
#24
imjustabill495
Goalies are always weird
laner7112000
https://imgur.com/CvUh0tS.gif
ParaspriteHugger
#3 she: *drops apples into bucket*
Me: That's going to bruise the apples!
She: *stomps apples*
Me: THAT'S going to bruise the apples!
BishlamekGurpgork
"Geez, why do you have to be so fuckin' rough with the oh okay I see."
Basehex
Were the apples ok?
BoogaYooga
Conciderably
theoxfordcomma
I see what you did there :)
stonetemplefox05
They were terrific!
herpb4uderp
This kills the apples.
Rathan5
#1 Not to in any way defend the absolute mockery of dairy that is processed cheese slices, but it does appear that this particular person probably just forgot to take off the plastic wrapper (that looks like the little âopen hereâ plastic flap under the front left corner)
FaeVikingPrincess
"They were wrapped?"
tonchandailvert
I had a slice for 9 years in my fridge and it didn't even change colour. (It was a ''cheat snack'' that became an experiment. When I moved I threw it away.)
SpanWolf
And you can see the shadow of a puddle of cheese at the bottom.
SherMattLockSmith
Real American cheese is a blend of two cheeses with an emulsifier. Dollar store stuff is âprocessed American dairy product â that has whey protein, milk solids, oils, several emulsifiers, stabilizers, flavorings, etc, and contains no actual cheese. It will do what is shown, it wonât melt even when you put it in the microwave, it just forms a skin and turns rubbery.
flashums
So ive experienced this. Not the wrapper thing. But the cheese in that photo. Back when I was poor(er) I'd shop for food at the dollar store. What they have ain't cheese. It says on the packing non-melting. Took me several encounters before I noticed the fine print. Switched to Ramen and canned meat after that. No more sammiches
IlluminaBlade
The plastic probably tastes about the same.
Mithi
And has more nutritional value
Babomonkey
It's just cheese, milk and an emulsifier. Settle down.
Arcanum3000
It depends on what specifically you bought. For instance, Velveeta: skim milk, milk, milk protein concentrate, modified food starch, canola oil, whey, sodium citrate, gelatin, contains less than 2% of salt, calcium phosphate, sodium phosphate, lactic acid, sorbic acid as a preservative, milkfat, cheese culture, oleoresin paprika (color), enzymes, natural flavor, annatto extract (color), vitamin a palmitate.
InitHello
Technically not an emulsifier, it's a calcium chelator.
pullingsixty
And a little Light Sweet Crude just for texture.
Feralkyn
And like any there's a quality sliding scale. Some are plastic bullshit and some are the perfect delicious melting cheese.
But yeah, that one was probably the wrapper at fault
65454685132465846865163
emulsifiers ain't necessarily safe
p40thawk
The US is rated third in food safety globally. It's safe. Settle down
65454685132465846865163
I know for a fact that alone is bullshit, there's so many food additives that are confirmed carcinogenic and are banned in europe and almost everywhere else but american foods are stuffed with them, but aside from that whole mess https://www.theguardian.com/lifeandstyle/2023/jun/29/the-truth-about-emulsifiers-gut-health-microbiome
chaoticbear1
Emulsifying salts are not the same thing as the emulsifiers from that study. They are mostly citrate/phosphate, which the body makes as well.
ElbowDeepInAHeadlessHorseman
Processed American Cheese slices are fine. It's kinda urban legend that they're some weird man-made non-dairy product. I use 'em for anything where I want the cheese to melt well (burgers, grilled cheese, etc)
NickRivieraMD
it really ain't. They're called american cheese product or cheese food They're not legally permitted to call it cheese, this is true. It has to do with the percentage of milk solids in it. Some are better than others in this regard. It only has to be >=51% cheese.
MajMalfunction2
Sodium citrate can be made by neutralizing lemon juice with baking soda. Add in some melted cheddar or Colby cheese and you get American cheese.
TripleDane
It's kinda ironic you use the one none-cheese like attributed from American cheese to validate it as a cheese.
"Real" Cheeses splits when warmed up. American cheese does not. that why you use it for burger, because american cheese does not act like cheese...
ardinmcallister
Some cheese were developed for their flavors. Roquefort and other blue cheeses.
American cheese was developed for melting smoothly.
CommunCreator
TIL mozzarella is not real cheese because it doesnât break when cooked on pizza.
InitHello
Except that stuff actually is cheese. Cheese with natrium or kalium phosphate added, sure, but it's still cheese. Fondue cheese has been treated the same way, just with a tartrate instead of a phosphate.
TripleDane
I agree, hence the quotes around the word real.
I just found it ironic that the reason used for that specific chese is an attributed typically not for cheese product.
You are reading into something that was never stated.
wadatahmydamie
Theyâre great for homemade mac and cheese. Toss a slice into your regular sauce and it acts as an emulsifier. Doesnât impact the flavor but it smoothes things out pretty nicely
SubTrout
You can usually get some unsliced American from a grocery store deli if you ask them to just cut you a hunk. Grated melts even better and isn't as waxy as the pre-packed slices!
wadatahmydamie
Our main store (WINCO) pre-slices it as well, and itâs much better than the wrapped singles
FiftyShadesOfTiramisu
While processed cheese is made from actual cheese, the emulsifying salts aren't great for you. Among other things, they degrade the protective mucus layer of the intestines, allowing opportunistic bacteria to infect the underlying tissues and cause inflammation. This is thought to be one major reason why developed countries have such a high rate of IBDs. There is also evidence that emulsifying salts alter your metabolism & intestinal microbiome in a way that contributes to obesity & diabetes.
kinarism
Lol@"aren't great for you" while I casually look around the world.
FiftyShadesOfTiramisu
Of course the dose makes the poison as always. Three slices a week probably won't do any harm. And people who eat a ton of this crap tend to eat a garbage diet in general, so any disease that has a high prevalence in this group which one might call the American mainstream dieters probably has multiple diet-related causes. Point being, eating garbage in moderation won't kill you, but don't be an American mainstream dieter who eats little else.
ElbowDeepInAHeadlessHorseman
They're in a ton of foods besides processed cheese slices. It may be good to manage how many you are eating for digestive health reasons, but they go far far far far far beyond just cheese. If you eat packaged bread, or mayo, or salad dressing, or yadda yadda yadda they're in there. I'mma still put them on my burgers and grilled cheeses, I don't eat those every day.
FiftyShadesOfTiramisu
And none of these foods are great for your health. This study links emulsifiers in general to metabolic syndrome and IBDs: https://pmc.ncbi.nlm.nih.gov/articles/PMC9331555/
chaoticbear1
Sodium citrate and phosphate are... what? I am curious to read more. It seems strange to me that eating a gram or two of something the body already makes in quantity would have a significant effect but I'm always open to being proven wrong. This reads as some real MAHA stuff.
chaoticbear1
Commenting on my own comment, I'm finding studies on polysorbate and carboxymethylcellulose, but those aren't the "emulsifying salts" in American cheese.
FiftyShadesOfTiramisu
Emulsifiers in general as a cause of metabolic syndrome and intestinal inflammation: https://pmc.ncbi.nlm.nih.gov/articles/PMC9331555/ Dietary phosphates (incl. sodium phosphate) exacerbate inflammation in IBD patients: https://pmc.ncbi.nlm.nih.gov/articles/PMC5612814/
SillySally42069
You blocked me, then linked to a study about rats with induced colitis and a 1.5% K2PO4 diet, like that's relevant to occasional consumption of American cheese?