On Thu 26 Jun 2008 08:58:50p, Kajikit told us...

> On Fri, 27 Jun 2008 03:35:08 GMT, Wayne Boatwright
> > wrote:
>
>>On Thu 26 Jun 2008 08:19:50p, Terry Pulliam Burd told us...
>>
>>> On Thu, 26 Jun 2008 18:46:04 -0700, "The Ranger"
>>> > fired up random neurons and synapses to opine:
>>>
>>>>If I was asked "What type of cheese would you like on that?"
>>>>I'm pretty sure I would've immediately been looking to order
>>>>something else. If I'd been _served_ the monstrosity Koko was
>>>>(_Kraft AMERICAN_ cheese?), I'd've also sent it back and gone
elsewhere.
>>>
>>> Actually, Kraft makes two types of American cheese. One is "cheese
>>> food" (whateverinhell that is) and the other says "processed American
>>> cheese." One is a chemistry experiment, the other is not, AFAICS.
>>>
>>> Terry "Squeaks" Pulliam Burd
>>
>>The Kraft American Cheese that is in *not* individually wrapped slices,
>>but is packaged in somewhat thicker slices is usually the "processed
>>American cheese". Nice cheese for what it is. Still not acceptable to
me
>>in a patty melt. That *requires* Swiss cheese.
>
> DH thinks a patty melt should be made with the processed cheese slices
> you get from the deli... and lots of onion of course. I usually used
> to use sourdough bread because we don't buy rye. They were yummy, but
> I haven't made them in a long time.
>

Not to say that it may not be tasty, but a patty melt in name only,
definitely not a classic. :-)

Having said that, you didn't specify exactly what kind of processed cheese
slices. They do make a swiss flavored version, too.

--
Wayne Boatwright
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Thursday, 06(VI)/26(XXVI)/08(MMVIII)
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I have a mind like a steel sieve.
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