D'occasion \ufffd partir de EUR 54,95

Post #190,422 by drewk 1/16/05 8:03:11 PM Reply	D'occasion \ufffd partir de EUR 54,95 Lemme see, if I remember my high school French that would be, "The occasion to part with about 70 bucks ... for a 'Cooking with Velveeta' cookbook." === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #190,432 by Andrew Grygus 1/16/05 8:37:00 PM Reply	Hey! If you want your restaurant to bring in the "big bucks" serving that fancy foreign cuisine, you have to be ready to shell out for the knowledge on how to make it. I can only imagine what a 3# block of imported Velveeta costs in France - no doubt there are heavy tarifs on all cheeses. Buy a couple of blocks and this book may look like pocket change. But for those into theme events, how can you throw an authentic American college frat party wihout endless quantities of Velveeta dip? [link\|http://www.aaxnet.com\|AAx]
Post #190,461 by hnick 1/17/05 7:14:33 AM Reply	Would the tarif apply? Is Velveeta really cheese or mislabeled processed vegtable oil? Looks like plastic.
Post #190,475 by Andrew Grygus 1/17/05 11:25:32 AM Reply	No, actually . . . . . it's made from cow squeezings just like regular cheese. It's freshly made cheese mixed with some aged cheese (for falvor), emulsifiers, salt and preservatives. It's then pasturized and vacuum packed in "shelf stable" bricks. This process means it doesn't tie up time and space in the aging rooms and can go directly to market. [link\|http://www.aaxnet.com\|AAx]

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