On Saturday, April 18, 2020 at 3:05:09 PM UTC-10, Bruce wrote:
> On Sat, 18 Apr 2020 17:57:04 -0700 (PDT), dsi1
> > wrote:
>
> >On Saturday, April 18, 2020 at 2:04:34 PM UTC-10, Leo wrote:
> >> On 2020 Apr 17, , dsi1 wrote
> >> (in >):
> >>
> >> > I made some spaghetti and meatballs. I sprinkled some green can cheese on it
> >> > but the cheese came out clumpy. It was weird. After staring at it for a
> >> > while, I realized it was mini-marshmallows bits. Kraft will put those things
> >> > in the same container as their cheese. I found a big container of grated
> >> > cheese that was better than green can cheese. Unfortunately, it was moldy.
> >>
> >> I dont serve pasta often. A few days ago, I made stewing-beef
> >> stroganoff, and I made mostaccioli and meatballs today with green can
> >> parmesan. Neither were photo-worthy. Hmm...I must be serving pasta more
> >> than I thought.
> >>
> >> leo
> >
> >Green can cheese is good. I call it "Italian MSG." I don't care much for pasta dishes but I'm going nuts with coming up with new dishes. The family likes it though. Perhaps lasagna would be okay. I kinda like this guy's prep. He's the most fearless of cooks.
> >
> >https://www.youtube.com/watch?v=1nev0w5Q15c
>
> Even your lasagna cook is an Asian. You guys are such copycats! Go
> think of your own cuisine!

That guy is can cook hardcore anything. You is wrong. Please investigate before spewing forth words.

https://www.youtube.com/watch?v=chmevSdKFmc