It really is. The "sharper" the cheese, the more sodium citrate you need, and I did add a pinch more, twice. As I was tasting for the heat of the peppers, it felt a little bit gritty. Whisking in maybe a gram more of the stuff helped with that.
Well I bought Wavy Lays. And made my own dip with various Penzeys spices and it tasted great but one of them had salt so that was a bit much.
I also made "queso" dip using the Modernist Cuisine hack that Haresfur showed us: about 2 cups of whole Milk, 8 oz. Extra Sharp Cheddar, 2 tbsp Sambal Oelek, and a rounded teaspoon of sodium citrate. This makes a dip that remains liquid at room temperature and runny if warm. It was the biggest hit of the day and by far the easiest.
Sounds good. May have to try it. I have heard of people adding a slice of American cheese to cheese sauce as a source of sodium citrate. Probably wouldn't be enough for this dip.
Well I bought Wavy Lays. And made my own dip with various Penzeys spices and it tasted great but one of them had salt so that was a bit much.
I also made "queso" dip using the Modernist Cuisine hack that Haresfur showed us: about 2 cups of whole Milk, 8 oz. Extra Sharp Cheddar, 2 tbsp Sambal Oelek, and a rounded teaspoon of sodium citrate. This makes a dip that remains liquid at room temperature and runny if warm. It was the biggest hit of the day and by far the easiest.
The only reasonable response to justify your actions.
I don't know if it's regional or what, but I never saw Stax here until recently.
Well I bought Wavy Lays. And made my own dip with various Penzeys spices and it tasted great but one of them had salt so that was a bit much.
I also made "queso" dip using the Modernist Cuisine hack that Haresfur showed us: about 2 cups of whole Milk, 8 oz. Extra Sharp Cheddar, 2 tbsp Sambal Oelek, and a rounded teaspoon of sodium citrate. This makes a dip that remains liquid at room temperature and runny if warm. It was the biggest hit of the day and by far the easiest.
Stax are a different parent company (lays) than Pringles. I always thought that Stax were Mexican Pringles. Now I know there is also a large and ongoing which is better debate. I'm not sure why there is a debate though as Stax are clearly the superior chip.
I blame you, and Scott, for my impulse buy today, of some Pringles.
It actually will not! I was vaguely aware of the Stax being nonstandard, but I've known the Pringles was a hyperbolic paraboloid since about 1978. It's a part of a torus, imagine the inside surface of a donut's hole. Pre-internet days in high school physics, someone asked that question and that led to about a 6-week feud with Mr. Young, who Doubted Very Much that there was a geometer's term for a donut's shape.
I really did think they were Mexican Pringles (where I've been eating them for years), then I saw them here in English and Pringles a few feet away... Doh! Anyway, Stax > Pringles, you're welcome.
The shape of Stax is a simple curve called a hyperbolic cylinder, while Pringles are formed into a double-curve known as a hyperbolic paraboloid.
I have never done this in-depth field research so I thank you.
I really did think they were Mexican Pringles (where I've been eating them for years), then I saw them here in English and Pringles a few feet away... Doh! Anyway, Stax > Pringles, you're welcome.
Stax are a different parent company (lays) than Pringles. I always thought that Stax were Mexican Pringles. Now I know there is also a large and ongoing which is better debate. I'm not sure why there is a debate though as Stax are clearly the superior chip.
I have never done this in-depth field research so I thank you.
Stax are a different parent company (lays) than Pringles. I always thought that Stax were Mexican Pringles. Now I know there is also a large and ongoing which is better debate. I'm not sure why there is a debate though as Stax are clearly the superior chip.
