It's gotten really popular in my area, but kombucha is vile. Ever vomit and you have that nasty aftertaste in your mouth until you clean it out? That's what kombucha tastes like to me.
"real" cheese does not work well for mac. it gets grainy when exposed to heat. velveeta and american cheese are perfect for cooking because they are melty and deliciousI actually like Velveeta cheese for cooking. I use it in my mac 'n cheese even though a lot of mac 'n cheese experts swear that is an unforgivable sin. I use it for the creaminess because that is how my grandma made it. I just add plenty of good quality cheese (shredded) before I bake it (layered in the mac 'n cheese and a final layer on top) to give it a good cheese flavor. Everyone loves my mac 'n cheese -- but I don't tell them that I put Velveeta in it because some people are cheese snobs.
I think pumpkin spice is nasty and gross. I don't like anything flavored with it -- including pumpkin pie.
Low and slow for any dairy product on the pot. I like to blend Cheddar, Jack, and Velveeta. Cheddar and Jack by itself can be decently creamy if you beef up the roux, but the Velveeta takes it a step beyond and into heaven."real" cheese does not work well for mac. it gets grainy when exposed to heat. velveeta and american cheese are perfect for cooking because they are melty and delicious
Was it Kerrygold Dubliner? That's a damn fine cheese.One of my favorite cheeses is an Irish Cheddar, can't remember the exact name of it, but the shit's smooth as fuck.