Quote:
Originally Posted by s15driftking
the processed american has a lower melting point... it works best for me.
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I know all about the lower melting point... But a good colby and/or cheddar has a melting point that isn't far off. It is all about the taste...
OK, I admit it - I'm a cheese snob. Call it a curse. Call it whatever you like.
I do like a runny yoke. I will have to try this with another cheese and see if I can do the same with it.
I guess I shouldn't worry about it too much about how "YOU" make it, if it were cigars, I'd tell you to smoke what you like and the blazes with what anybody else thinks. I guess I should take my own advice and stick my nose outta your business about what cheese you use.
Please accept my apologies.
Peace of the Lord be with you.