Why is it that two of the biggest Asian grocers in town carry Cheez
Whiz? 2 types (regular and light), 2 sizes (large and larger), and
one cheaper knock-off brand.

This has always baffled me. One store has a good 8 sqft of shelf
space devoted to Cheez Whiz, and the display always looks recently
picked over - as if several dozen people have already bought some
that day. It sits there right in between packages of pickled
diakon, miso paste, fried tofu, kimchi, and fake meat products.

My only explanation that it's the only White food in the store. They
put it there just for the gringos who are baffled by all the other
weird shit on the shelves.

Is there really any use or explanation for Cheez Whiz in Asian
cooking?

-sw

On Mar 29, 8:32*pm, Sqwertz > wrote:
> Why is it that two of the biggest Asian grocers in town carry Cheez
> Whiz? *2 types (regular and light), 2 sizes (large and larger), and
> one cheaper knock-off brand.
>
> This has always baffled me. *One store has a good 8 sqft of shelf
> space devoted to Cheez Whiz, and the display always looks recently
> picked over - as if several dozen people have already bought some
> that day. *It sits there right in between packages of pickled
> diakon, miso paste, fried tofu, kimchi, and fake meat products.
>
> My only explanation that it's the only White food in the store. They
> put it there just for the gringos who are baffled by all the other
> weird shit on the shelves.
>
> Is there really any use or explanation for Cheez Whiz in Asian
> cooking?

Hawaiians gaga over Spam, and now Asians into Spam. What's this world
coming to?
>
> -sw

--Bryan

On Mar 29, 8:32*pm, Sqwertz > wrote:
> Why is it that two of the biggest Asian grocers in town carry Cheez
> Whiz? *2 types (regular and light), 2 sizes (large and larger), and
> one cheaper knock-off brand.
>
> This has always baffled me. *One store has a good 8 sqft of shelf
> space devoted to Cheez Whiz, and the display always looks recently
> picked over - as if several dozen people have already bought some
> that day. *It sits there right in between packages of pickled
> diakon, miso paste, fried tofu, kimchi, and fake meat products.
>
> My only explanation that it's the only White food in the store. They
> put it there just for the gringos who are baffled by all the other
> weird shit on the shelves.
>
> Is there really any use or explanation for Cheez Whiz in Asian
> cooking?
>
Hawaiians gaga over Spam, and now Asians into Cheez Whiz. What's this
world
coming to?

> -sw

--Bryan

"Sqwertz" > wrote in message
...
> Why is it that two of the biggest Asian grocers in town carry Cheez
> Whiz? 2 types (regular and light), 2 sizes (large and larger), and
> one cheaper knock-off brand.
>
> This has always baffled me. One store has a good 8 sqft of shelf
> space devoted to Cheez Whiz, and the display always looks recently
> picked over - as if several dozen people have already bought some
> that day. It sits there right in between packages of pickled
> diakon, miso paste, fried tofu, kimchi, and fake meat products.
>
> My only explanation that it's the only White food in the store. They
> put it there just for the gringos who are baffled by all the other
> weird shit on the shelves.
>
> Is there really any use or explanation for Cheez Whiz in Asian
> cooking?
>


dts

Sqwertz wrote:
> Why is it that two of the biggest Asian grocers in town carry Cheez
> Whiz? 2 types (regular and light), 2 sizes (large and larger), and
> one cheaper knock-off brand.
>
> This has always baffled me. One store has a good 8 sqft of shelf
> space devoted to Cheez Whiz, and the display always looks recently
> picked over - as if several dozen people have already bought some
> that day. It sits there right in between packages of pickled
> diakon, miso paste, fried tofu, kimchi, and fake meat products.
>
> My only explanation that it's the only White food in the store. They
> put it there just for the gringos who are baffled by all the other
> weird shit on the shelves.
>
> Is there really any use or explanation for Cheez Whiz in Asian
> cooking?
>
> -sw

Cheese is not really used much in Asian cooking. They sometimes use in
in cheesecake which is typically a very light cake. The Japanese will
most typically use cheese in curry and rice which is a very popular dish
in Japan. My guess is that they'll use the Whiz on curry and rice dishes.

Probably the most popular white folk food used by the Japanese is mayo.
They dig that stuff!

"dsi1" > wrote in message
...
> Sqwertz wrote:
>> Why is it that two of the biggest Asian grocers in town carry Cheez
>> Whiz? 2 types (regular and light), 2 sizes (large and larger), and
>> one cheaper knock-off brand.
>>
>> This has always baffled me. One store has a good 8 sqft of shelf
>> space devoted to Cheez Whiz, and the display always looks recently
>> picked over - as if several dozen people have already bought some
>> that day. It sits there right in between packages of pickled
>> diakon, miso paste, fried tofu, kimchi, and fake meat products.
>>
>> My only explanation that it's the only White food in the store. They
>> put it there just for the gringos who are baffled by all the other
>> weird shit on the shelves.
>>
>> Is there really any use or explanation for Cheez Whiz in Asian
>> cooking?
>>
>> -sw
>
> Cheese is not really used much in Asian cooking. They sometimes use in in
> cheesecake which is typically a very light cake. The Japanese will most
> typically use cheese in curry and rice which is a very popular dish in
> Japan. My guess is that they'll use the Whiz on curry and rice dishes.
>

Incorrect. Using cheese in Rice Curry is an oddity far from typical and you
won't see it too often. And yes, Rice Curry, having been brought to Japan by
the British in the 1800s
is found literally everywhere in Japan.

Cheese Whiz is mostly unknown in Japan. I suspect that Kraft attempted to
market it
in Japan a couple decades ago but it failed and you won't see it in any
Japanese
supermarket today.

Cheese (not the whiz) is very common in Japan, and has been domestically
produced
along with other dairy products since about 1900. However, as one would
imagine,
most of the applications are in Youshoku (western dishes) which are very
popular.
There are some unusual applications such as Cheese insterted into the
middle of Tonkatsu,
or used in Okonomiyaki which have become generally accepted.

> Probably the most popular white folk food used by the Japanese is mayo.
> They dig that stuff!

Again introduced into Japan by the British, the major domestic brand Kewpie
has
been around since 1925. Personally I prefer Hellman's as I find it slightly
less salty
than Kewpie, but it's a matter of taste.

Sincerely
Musashi

Sqwertz > wrote:

> Is there really any use or explanation for Cheez Whiz in Asian
> cooking?

Upon further research:

"It is marketed in the United States, Canada, Venezuela, and the
Philippines."

Apparently Filipinos are into the spreadable cheesy goodness. But I
still don't think that explains it. This store, and Austin, doesn't
have a noticeable Filipino presence. I rarely see them around town
except maybe working @ the airport (they seem to gravitate towards
the baggage security jobs, mostly).

-sw

On Mar 30, 6:05*am, Sqwertz > wrote:
> Sqwertz > wrote:
> > Is there really any use or explanation for Cheez Whiz in Asian
> > cooking?
>
> Upon further research:
>
> "It is marketed in the United States, Canada, Venezuela, and the
> Philippines."
>
> Apparently Filipinos are into the spreadable cheesy goodness. *But I
> still don't think that explains it. *This store, and Austin, doesn't
> have a noticeable Filipino presence. *I rarely see them around town
> except maybe working @ the airport (they seem to gravitate towards
> the baggage security jobs, mostly).
>
> -sw

I haven't noticed it in our Asian store here, but not that you
mentioned it I will be looking. There sure is a lot of other stuff in
there.
I believe the man in our Asian store does not read English. I had
asked about Rooster Sauce and he had no idea, but I found it on the
shelves, and my DH found the Japanese Mayo also.
I also saw, now that I know what I'm looking for, the Rooster Sauce
in, gasp, Walmart!! So I'm looking at their Ethnic food more
carefully. Forgot the price at Asian store so I couldn't compare.
Nan in DE

"Nan" wrote
Sqwertz wrote:

>> Apparently Filipinos are into the spreadable cheesy goodness. But I
>> still don't think that explains it. This store, and Austin, doesn't

> I haven't noticed it in our Asian store here, but not that you
> mentioned it I will be looking. There sure is a lot of other stuff in
> there.

Havent seen it at mine either but it's possible. It's not the sort of thing
I go there for.

> I believe the man in our Asian store does not read English. I had
> asked about Rooster Sauce and he had no idea, but I found it on the
> shelves, and my DH found the Japanese Mayo also.

;-) The guy at the fish counter speaks no english other than a few common
names for some of the fish types. Fortunately he knows most of the more
common asian names for the fish types too so we do well enough. I dont have
to struggle to remember what 'Bangus' is in english.

> I also saw, now that I know what I'm looking for, the Rooster Sauce
> in, gasp, Walmart!! So I'm looking at their Ethnic food more
> carefully. Forgot the price at Asian store so I couldn't compare.

Probably cheaper at the Asian store and the money stays with local shop
keepers too. They are generally owned and operated by 1st or second
generation Americans who have their citizenship after legally moving here.

On Sun, 29 Mar 2009 20:32:02 -0500, Sqwertz wrote:

> Why is it that two of the biggest Asian grocers in town carry Cheez
> Whiz? 2 types (regular and light), 2 sizes (large and larger), and
> one cheaper knock-off brand.
>
> This has always baffled me. One store has a good 8 sqft of shelf
> space devoted to Cheez Whiz, and the display always looks recently
> picked over - as if several dozen people have already bought some
> that day. It sits there right in between packages of pickled
> diakon, miso paste, fried tofu, kimchi, and fake meat products.
>
> My only explanation that it's the only White food in the store. They
> put it there just for the gringos who are baffled by all the other
> weird shit on the shelves.
>
> Is there really any use or explanation for Cheez Whiz in Asian
> cooking?
>
> -sw

given some of the weird-ass asian snack foods, i would attribute it to
that, even though the product placement you cite kinda argues against it.

your pal,
blake

blake murphy wrote:

> given some of the weird-ass asian snack foods, i would attribute it to
> that, even though the product placement you cite kinda argues against it.

Come to think of it, it's in the refrigerated section. It doesn't even
need refrigeration!


-sw

On Mon, 30 Mar 2009 12:12:39 -0500, Sqwertz wrote:

> blake murphy wrote:
>
>> given some of the weird-ass asian snack foods, i would attribute it to
>> that, even though the product placement you cite kinda argues against it.
>
> Come to think of it, it's in the refrigerated section. It doesn't even
> need refrigeration!
>
> -sw

those inscrutable orientals.

your pal,
blake

Sqwertz wrote:
> Why is it that two of the biggest Asian grocers in town carry Cheez
> Whiz? 2 types (regular and light), 2 sizes (large and larger), and
> one cheaper knock-off brand.
>
> This has always baffled me. One store has a good 8 sqft of shelf
> space devoted to Cheez Whiz, and the display always looks recently
> picked over - as if several dozen people have already bought some
> that day. It sits there right in between packages of pickled
> diakon, miso paste, fried tofu, kimchi, and fake meat products.
>
> My only explanation that it's the only White food in the store. They
> put it there just for the gringos who are baffled by all the other
> weird shit on the shelves.
>
> Is there really any use or explanation for Cheez Whiz in Asian
> cooking?
>
> -sw

I have never seen that in any of the Asian markets I patronize. I wonder
if it is something localized?

George wrote:
> Sqwertz wrote:
>> Why is it that two of the biggest Asian grocers in town carry Cheez
>> Whiz? 2 types (regular and light), 2 sizes (large and larger), and
>> one cheaper knock-off brand.
>>
>> This has always baffled me. One store has a good 8 sqft of shelf
>> space devoted to Cheez Whiz, and the display always looks recently
>> picked over - as if several dozen people have already bought some
>> that day. It sits there right in between packages of pickled
>> diakon, miso paste, fried tofu, kimchi, and fake meat products.
>>
>> My only explanation that it's the only White food in the store. They
>> put it there just for the gringos who are baffled by all the other
>> weird shit on the shelves.
>>
>> Is there really any use or explanation for Cheez Whiz in Asian
>> cooking?
>>
>> -sw
>
> I have never seen that in any of the Asian markets I patronize. I wonder
> if it is something localized?

The Asian grocery I visit (in Boston near the Boston University campus)
has a large "American foods" section - about an aisle's worth maybe. I
never noticed Cheez Whiz but I also never really browse that aisle since
I get most of my more mainstream ingredients at the regular grocery store.

The store is currently in the process of a remodel and everything is now
organized by region. Chinese has one aisle, Thai another, Japanese, and
so on. I like it much better this way.

The store is still a bit of a disaster. They cut out a ton of stuff and
it looks like they are adding a food court. There is already a very
large food court adjacent to the store.

Tracy

On Mar 30, 11:45*am, Tracy > wrote:
> George wrote:
> > Sqwertz wrote:
> >> Why is it that two of the biggest Asian grocers in town carry Cheez
> >> Whiz? *2 types (regular and light), 2 sizes (large and larger), and
> >> one cheaper knock-off brand.
>
> >> This has always baffled me. *One store has a good 8 sqft of shelf
> >> space devoted to Cheez Whiz, and the display always looks recently
> >> picked over - as if several dozen people have already bought some
> >> that day. *It sits there right in between packages of pickled
> >> diakon, miso paste, fried tofu, kimchi, and fake meat products.
>
> >> My only explanation that it's the only White food in the store. They
> >> put it there just for the gringos who are baffled by all the other
> >> weird shit on the shelves.
>
> >> Is there really any use or explanation for Cheez Whiz in Asian
> >> cooking?
>
> >> -sw
>
> > I have never seen that in any of the Asian markets I patronize. I wonder
> > if it is something localized?
>
> The Asian grocery I visit (in Boston near the Boston University campus)
> has a large "American foods" section - about an aisle's worth maybe. I
> never noticed Cheez Whiz but I also never really browse that aisle since
> I get most of my more mainstream ingredients at the regular grocery store..
>
> The store is currently in the process of a remodel and everything is now
> organized by region. Chinese has one aisle, Thai another, Japanese, and
> so on. I like it much better this way.
>
> The store is still a bit of a disaster. They cut out a ton of stuff and
> it looks like they are adding a food court. There is already a very
> large food court adjacent to the store.
>
> Tracy

Are you talking about 88? I would love to have one of those in my
area, but at least we have our choice of 4 or 5 Asian groceries (one
specifically Japanese-Korean) just in my town.

maxine in ri

maxine > wrote:

> Are you talking about 88? I would love to have one of those in my
> area, but at least we have our choice of 4 or 5 Asian groceries (one
> specifically Japanese-Korean) just in my town.

88? That's kinda funny consider the premier national Asian grocer
is 99 Ranch 99 (and that one of their mottos is that "100 Would Be
Too Perfect").

<shrug>

-sw

maxine wrote:
> On Mar 30, 11:45 am, Tracy > wrote:
>> George wrote:
>>> Sqwertz wrote:
>>>> Why is it that two of the biggest Asian grocers in town carry Cheez
>>>> Whiz? 2 types (regular and light), 2 sizes (large and larger), and
>>>> one cheaper knock-off brand.
>>>> This has always baffled me. One store has a good 8 sqft of shelf
>>>> space devoted to Cheez Whiz, and the display always looks recently
>>>> picked over - as if several dozen people have already bought some
>>>> that day. It sits there right in between packages of pickled
>>>> diakon, miso paste, fried tofu, kimchi, and fake meat products.
>>>> My only explanation that it's the only White food in the store. They
>>>> put it there just for the gringos who are baffled by all the other
>>>> weird shit on the shelves.
>>>> Is there really any use or explanation for Cheez Whiz in Asian
>>>> cooking?
>>>> -sw
>>> I have never seen that in any of the Asian markets I patronize. I wonder
>>> if it is something localized?
>> The Asian grocery I visit (in Boston near the Boston University campus)
>> has a large "American foods" section - about an aisle's worth maybe. I
>> never noticed Cheez Whiz but I also never really browse that aisle since
>> I get most of my more mainstream ingredients at the regular grocery store.
>>
>> The store is currently in the process of a remodel and everything is now
>> organized by region. Chinese has one aisle, Thai another, Japanese, and
>> so on. I like it much better this way.
>>
>> The store is still a bit of a disaster. They cut out a ton of stuff and
>> it looks like they are adding a food court. There is already a very
>> large food court adjacent to the store.
>>
>> Tracy
>
> Are you talking about 88? I would love to have one of those in my
> area, but at least we have our choice of 4 or 5 Asian groceries (one
> specifically Japanese-Korean) just in my town.
>
> maxine in ri

It used to be Super 88--and the last time I went there, perhaps 3
weeks ago, the sign and labels still said that. I believe,
however, it is actually a C-Mart now (IIRC).

--
Jean B.

On Mar 30, 8:24*am, George > wrote:
> Sqwertz wrote:
> > Why is it that two of the biggest Asian grocers in town carry Cheez
> > Whiz? *2 types (regular and light), 2 sizes (large and larger), and
> > one cheaper knock-off brand.
>
> > This has always baffled me. *One store has a good 8 sqft of shelf
> > space devoted to Cheez Whiz, and the display always looks recently
> > picked over - as if several dozen people have already bought some
> > that day. *It sits there right in between packages of pickled
> > diakon, miso paste, fried tofu, kimchi, and fake meat products.
>
> > My only explanation that it's the only White food in the store. They
> > put it there just for the gringos who are baffled by all the other
> > weird shit on the shelves.
>

I usually go to really large Oriental supermarkets, where they have
all kinds of Gringo foods. But even small Asian stores have lots of
sweet "White" foods: condensed milk, big selection of european
bisquits (lady fingers, e.g.) made in Asia, european wafers, ice
cream, etc.

Foods and food ideas travel fast around the world. For example, I
worked in Moscow, Russia 6 years ago. Moscow has an endless number of
sushi restaurants, and one of the most popular rolls in each one was
something written in Russian as "sipasi susi". It was evidently some
kind of a tuna roll. After 3 or 4 visits to sushi places there, it
finally hit me: "Sipasi susi" is the Russian transliteration of the
Japanese transliteration of the American term "spicy sushi".

>
> > Is there really any use or explanation for Cheez Whiz in Asian
> > cooking?
>
> > -sw
>
> I have never seen that in any of the Asian markets I patronize. I wonder
> if it is something localized?
>

On Mar 29, 6:32*pm, Sqwertz > wrote:
> Why is it that two of the biggest Asian grocers in town carry Cheez
> Whiz? *2 types (regular and light), 2 sizes (large and larger), and
> one cheaper knock-off brand.
>
> This has always baffled me. *One store has a good 8 sqft of shelf
> space devoted to Cheez Whiz, and the display always looks recently
> picked over - as if several dozen people have already bought some
> that day. *It sits there right in between packages of pickled
> diakon, miso paste, fried tofu, kimchi, and fake meat products.
>
> My only explanation that it's the only White food in the store. They
> put it there just for the gringos who are baffled by all the other
> weird shit on the shelves.
>
> Is there really any use or explanation for Cheez Whiz in Asian
> cooking?
>
> -sw

Seems strange to have Cheez Whiz in an Asian market. Most Asians are
lactose intolerant.

Eddy

> wrote:

>Seems strange to have Cheez Whiz in an Asian market. Most Asians are
>lactose intolerant.

There are dairy ingredients in Cheez-Whiz?

S.

Steve Pope wrote:
> > wrote:
>
>> Seems strange to have Cheez Whiz in an Asian market. Most Asians are
>> lactose intolerant.
>
> There are dairy ingredients in Cheez-Whiz?

Dairy by-products: Whey.

-sw

Sqwertz wrote:
> Steve Pope wrote:
>> > wrote:
>>
>>> Seems strange to have Cheez Whiz in an Asian market. Most Asians are
>>> lactose intolerant.
>>
>> There are dairy ingredients in Cheez-Whiz?
>
> Dairy by-products: Whey.

Looks like it contains actual cheese to me:

Cheese ( cheddar, mozzarella, and swiss), water, modified milk
ingredients, sodium phosphates, salt and spice, mustard, color, sodium
alginate, sorbic acid, and sodium.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

In article >,
Serene Vannoy > wrote:

> "But here's a handy hint: if your fabulous theory for ending war and
> all other human conflict will not survive an online argument with
> humourless feminists who are not afraid to throw rape around as an
> example, your theory needs work." -- Aqua, alt.polyamory

Cute quote! I've never attended that list. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Serene Vannoy wrote:
> Sqwertz wrote:
>> Steve Pope wrote:
>>> > wrote:
>>>
>>>> Seems strange to have Cheez Whiz in an Asian market. Most Asians are
>>>> lactose intolerant.
>>>
>>> There are dairy ingredients in Cheez-Whiz?
>>
>> Dairy by-products: Whey.
>
> Looks like it contains actual cheese to me:
>
> Cheese ( cheddar, mozzarella, and swiss), water, modified milk ...

Ahh, poo. You're no fun at all.

-sw

Serene Vannoy > wrote:

> Sqwertz wrote:
>> Steve Pope wrote:
>
>>> There are dairy ingredients in Cheez-Whiz?
>>
>> Dairy by-products: Whey.
>
> Looks like it contains actual cheese to me:
>
> Cheese ( cheddar, mozzarella, and swiss), water, modified milk
> ingredients, sodium phosphates, salt and spice, mustard, color, sodium
> alginate, sorbic acid, and sodium.

That appears to be the Canadian Cheez Whiz (U.S. food labels would
not say "modified milk ingredients").

Cheez Whiz as known to the United States:

"Milk And Part-Skim Milk, Water, Whey, Milkfat, Sodium Phosphate,
Contains Less Than 2% Of Dried Corn Syrup, Salt, Worcestershire
Sauce (Vinegar, Water, Molasses, Corn Syrup, Salt, Sugar, Caramel
Color, Dried Garlic, Spice, Anchovies, Tamarind, Natural
Preservative, Annatto (Color), Oleoresin Paprika, Enzymes"

There is no actual cheese in those ingredients. There are
ingredients in there to make cheese, but collectively, it is not
cheese. At least not in my opinion.

-sw

> wrote in message
...
On Mar 29, 6:32 pm, Sqwertz > wrote:
> Why is it that two of the biggest Asian grocers in town carry Cheez
> Whiz? 2 types (regular and light), 2 sizes (large and larger), and
> one cheaper knock-off brand.
>
> This has always baffled me. One store has a good 8 sqft of shelf
> space devoted to Cheez Whiz, and the display always looks recently
> picked over - as if several dozen people have already bought some
> that day. It sits there right in between packages of pickled
> diakon, miso paste, fried tofu, kimchi, and fake meat products.
>
> My only explanation that it's the only White food in the store. They
> put it there just for the gringos who are baffled by all the other
> weird shit on the shelves.
>
> Is there really any use or explanation for Cheez Whiz in Asian
> cooking?
>
> -sw

Seems strange to have Cheez Whiz in an Asian market. Most Asians are
lactose intolerant.

Eddy

Some are some aren't. Without doubt the rate of lactose intolerance is
higher than
in other pats of the world. But if "Most" were intolerant there would be no
market for any dairy
products in Asian countries and they wouldn't be on supermarket shelves.
Interstingly, Lactose Intolerance is actually default condition for Humans,
the tolerance
having developed originally in Central Asia and having spread predominantly
westward since.

Musashi

On Mar 31, 5:49*am, "Musashi" > wrote:
> > wrote in message
>
> ...
> On Mar 29, 6:32 pm, Sqwertz > wrote:
>
>
>
>
>
> > Why is it that two of the biggest Asian grocers in town carry Cheez
> > Whiz? 2 types (regular and light), 2 sizes (large and larger), and
> > one cheaper knock-off brand.
>
> > This has always baffled me. One store has a good 8 sqft of shelf
> > space devoted to Cheez Whiz, and the display always looks recently
> > picked over - as if several dozen people have already bought some
> > that day. It sits there right in between packages of pickled
> > diakon, miso paste, fried tofu, kimchi, and fake meat products.
>
> > My only explanation that it's the only White food in the store. They
> > put it there just for the gringos who are baffled by all the other
> > weird shit on the shelves.
>
> > Is there really any use or explanation for Cheez Whiz in Asian
> > cooking?
>
> > -sw
>
> Seems strange to have Cheez Whiz in an Asian market. *Most Asians are
> lactose intolerant.
>
> Eddy
>
> Some are some aren't. Without doubt the rate of lactose intolerance is
> higher than
> in other pats of the world. But if "Most" were intolerant there would be no
> market for any dairy
> products in Asian countries and they wouldn't be on supermarket shelves.
> Interstingly, Lactose Intolerance is actually default condition for Humans,
> the tolerance
> having developed originally in Central Asia and having spread predominantly
> westward since.
>
> Musashi- Hide quoted text -
>
> - Show quoted

From the American Gastroenterologial Association:

Close to 50 million American adults are lactose intolerant. Certain
ethnic and racial populations are more widely affected than others. As
many as 75 percent of all African-American, Jewish, Native American,
and Mexican adults, and 90 percent of Asian adults are lactose
intolerant. The condition is least common among people of northern
European descent.

I would think the market for dairy products in Asia may be to younger
people who have not developed lactose intolerance and to non Asians
living in Asia. I'm Asian and did not develop lactose intolerance
until about the age of 20. Soy milk is okay, but I do miss a big
glass of cold milk and a bunch of Oeros!

> wrote in message
...
On Mar 31, 5:49 am, "Musashi" > wrote:
> > wrote in message
>
> ...
> On Mar 29, 6:32 pm, Sqwertz > wrote:
>
>
>
>
>
> > Why is it that two of the biggest Asian grocers in town carry Cheez
> > Whiz? 2 types (regular and light), 2 sizes (large and larger), and
> > one cheaper knock-off brand.
>
> > This has always baffled me. One store has a good 8 sqft of shelf
> > space devoted to Cheez Whiz, and the display always looks recently
> > picked over - as if several dozen people have already bought some
> > that day. It sits there right in between packages of pickled
> > diakon, miso paste, fried tofu, kimchi, and fake meat products.
>
> > My only explanation that it's the only White food in the store. They
> > put it there just for the gringos who are baffled by all the other
> > weird shit on the shelves.
>
> > Is there really any use or explanation for Cheez Whiz in Asian
> > cooking?
>
> > -sw
>
> Seems strange to have Cheez Whiz in an Asian market. Most Asians are
> lactose intolerant.
>
> Eddy
>
> Some are some aren't. Without doubt the rate of lactose intolerance is
> higher than
> in other pats of the world. But if "Most" were intolerant there would be
> no
> market for any dairy
> products in Asian countries and they wouldn't be on supermarket shelves.
> Interstingly, Lactose Intolerance is actually default condition for
> Humans,
> the tolerance
> having developed originally in Central Asia and having spread
> predominantly
> westward since.
>
> Musashi- Hide quoted text -
>
> - Show quoted

>From the American Gastroenterologial Association:

>Close to 50 million American adults are lactose intolerant. Certain
>ethnic and racial populations are more widely affected than others. As
>many as 75 percent of all African-American, Jewish, Native American,
>and Mexican adults, and 90 percent of Asian adults are lactose
>intolerant. The condition is least common among people of northern
>European descent.

>I would think the market for dairy products in Asia may be to younger
>people who have not developed lactose intolerance and to non Asians
>living in Asia. I'm Asian and did not develop lactose intolerance
>until about the age of 20. Soy milk is okay, but I do miss a big
>glass of cold milk and a bunch of Oeros!

No need to copy from sources. Hope you didn't miss where I said :
"Without doubt the rate of lactose intolerance is higher than in other parts
of the world."

If you're "Asian" as you say then surely you are aware that the term
encompasses the largest
land area in the world with many many differing peoples and cultures and
very few simple generalizations
cover such a large forced grouping. In Japan, which "westernized" in the
late 1800s milk and dairy products
were not only just introduced but actually industries created for
production. In other words milk has been around
far longer than post WWII. Other nations all differ in their degrees of
exposure and acceptance of dairy products
into their daily lifestyles. Even then, the East Asian nations such as
Japan. Korea, China certainly have the highest
relative intolerance but many central asian, even Mongols have a tradition
of drinking and using milk (usually from
sheep or horses). I agree with you that today, the market for milk does
cater to mostly to the younger people
as the old folks didn't grow up with the habit, and that is evident in the
average height increasing year by year among
young people. On the other hand, we all know the extent of fat in milk and
obesity seems also to be slowly creeping
up on Asian countries. But I don't think there are enough "non-Asians"
living in Asia to justify the scope of available
milk amd dairy products in supermarkets in Asian countries.

On Mar 29, 9:32*pm, Sqwertz > wrote:
> Is there really any use or explanation for Cheez Whiz in Asian
> cooking?
>

Who says you have to use it in cooking to have it appear in a grocery
store? Perhaps the older folks are buying for their kids, and the
younger folks buy it for themselves. It's sold in Hong Kong (where I'm
from), the Chinese name is "Jee see Wei Wei" (means something like top
cheese).

As for lactose intolerant, maybe, but again using Hong Kong as an
example, western food - even those with cheeses - is widely available
and popular. Pizza Hut has a big presence there for years.

Tippi wrote on Wed, 1 Apr 2009 13:03:17 -0700 (PDT):

> On Mar 29, 9:32 pm, Sqwertz > wrote:
>> Is there really any use or explanation for Cheez Whiz in
>> Asian cooking?
>>
> Who says you have to use it in cooking to have it appear in a
> grocery store? Perhaps the older folks are buying for their
> kids, and the younger folks buy it for themselves. It's sold
> in Hong Kong (where I'm from), the Chinese name is "Jee see
> Wei Wei" (means something like top cheese).

Given the popularity of pizza in Hong Kong, I wonder if the percentage
of lactose intolerance there is dreamed up for the occasion (like, it is
suspected a lot of other statistics :-) Of course, it may be the good
medical method, "I'm lactose intolerant and I know I'm normal so it
follows.......".

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:

> Given the popularity of pizza in Hong Kong, I wonder if the percentage
> of lactose intolerance there is dreamed up for the occasion (like, it is
> suspected a lot of other statistics :-) Of course, it may be the good
> medical method, "I'm lactose intolerant and I know I'm normal so it
> follows.......".
>

I used to have a real problem with dairy products. The odd thing is that
I never guessed that milk was the cause or put two and two together. My
guess is that many folks don't know they have this problem, just like
many folks don't know they have type2 diabetes or high blood pressure.

Milk is not much of a problem these days, it could be that I'm able to
retain a healthy amount of helpful lactobacillus in my guts or simply
because I don't drink milk every day like I did when I was a kid.

On Apr 1, 10:44*pm, dsi1 > wrote:

> because I don't drink milk every day like I did when I was a kid.

Hmm that reminds me, when I was in grade 4 or something in Hong Kong,
they tried to start a milk program. (My school was run by Britons.)
Some of us didn't feel too good with a bottle of that stuff everyday
so we dropped out and the program was eventually abandoned.

Tippi wrote:
> On Apr 1, 10:44 pm, dsi1 > wrote:
>
>> because I don't drink milk every day like I did when I was a kid.
>
> Hmm that reminds me, when I was in grade 4 or something in Hong Kong,
> they tried to start a milk program. (My school was run by Britons.)
> Some of us didn't feel too good with a bottle of that stuff everyday
> so we dropped out and the program was eventually abandoned.
>

I know what you mean. Drinking stuff that comes out of a funny looking
thing underneath a cow is not something that I would come up with by
myself. It all seems rather barbaric.

My understanding is that the practice may have come from the peoples in
Northern Asia. I guess they did that as a matter of survival since the
area had limited food options. What's our excuse? :-)

My skewed vision of HK comes mostly from movies like Chung Hing Sam Iam
and Stephen Chow flicks like Sik san - gosh those are funny! I like to
contemplate expired cans of pineapple... guess I'm messed up. :-)
Anyway, I hope to visit your town before I die.

On Wed, 01 Apr 2009 20:13:30 GMT, James Silverton wrote:

> Tippi wrote on Wed, 1 Apr 2009 13:03:17 -0700 (PDT):
>
>> On Mar 29, 9:32 pm, Sqwertz > wrote:
>>> Is there really any use or explanation for Cheez Whiz in
>>> Asian cooking?
>>>
>> Who says you have to use it in cooking to have it appear in a
>> grocery store? Perhaps the older folks are buying for their
>> kids, and the younger folks buy it for themselves. It's sold
>> in Hong Kong (where I'm from), the Chinese name is "Jee see
>> Wei Wei" (means something like top cheese).
>
> Given the popularity of pizza in Hong Kong, I wonder if the percentage
> of lactose intolerance there is dreamed up for the occasion (like, it is
> suspected a lot of other statistics :-) Of course, it may be the good
> medical method, "I'm lactose intolerant and I know I'm normal so it
> follows.......".

i don't know this for a fact, but i'd guess the menu pizza hut menu in hong
kong is very different from the one in the states. i know i've heard of
some bizarre pizza topping in japan.

in any case, lactose intolerance in asians is no myth:

Lactose intolerance is the inability to metabolize lactose, a sugar found
in milk and other dairy products, because the required enzyme lactase is
absent in the intestinal system or its availability is lowered. It is
estimated that 75% of adults worldwide show some decrease in lactase
activity during adulthood. The frequency of decreased lactase activity
ranges from nearly 5% in northern Europe, up to 71% for Southern Europe, to
more than 90% in some African and Asian countries.

<http://en.wikipedia.org/wiki/Lactose_intolerance#Lactose_intolerance_by_group>

there's also a chart with various ethnic groups at the above site. bear in
mind also that the population in hong kong is far from homogenous.

your pal,
blake

blake murphy wrote:

> i don't know this for a fact, but i'd guess the menu pizza hut menu in hong
> kong is very different from the one in the states. i know i've heard of
> some bizarre pizza topping in japan.

Squid and mayo, for example.

Most non-US pizzas kinda have toppings you'd expect: Bulgogi in Korea,
Keema (lamb) and Tandoori Chicken in India. Jerk chicken in Jamaica.

I'm pretty sure every country has a pepperoni option, from what I've seen.

-sw

Sqwertz said...
> blake murphy wrote:
>
> > i don't know this for a fact, but i'd guess the menu pizza hut menu in hong
> > kong is very different from the one in the states. i know i've heard of
> > some bizarre pizza topping in japan.
>
> Squid and mayo, for example.
>
> Most non-US pizzas kinda have toppings you'd expect: Bulgogi in Korea,
> Keema (lamb) and Tandoori Chicken in India. Jerk chicken in Jamaica.
>
> I'm pretty sure every country has a pepperoni option, from what I've seen.
>
> -sw
>


Frankfurter and Sauerkraut in Rimini (Italy)...
Tartiflette in France...


Gerardus

On Thu, 02 Apr 2009 11:04:47 -0500, Sqwertz wrote:

> blake murphy wrote:
>
>> i don't know this for a fact, but i'd guess the menu pizza hut menu in hong
>> kong is very different from the one in the states. i know i've heard of
>> some bizarre pizza topping in japan.
>
> Squid and mayo, for example.
>
> Most non-US pizzas kinda have toppings you'd expect: Bulgogi in Korea,
> Keema (lamb) and Tandoori Chicken in India. Jerk chicken in Jamaica.
>
> I'm pretty sure every country has a pepperoni option, from what I've seen.
>
> -sw

yep, i was thinking of whatnot and mayo.

given the elegance of classical japanese cooking, it's weird to see what
the do in adapting western dishes.

your pal,
blake

In article >, st
says...
> I'm pretty sure every country has a pepperoni option, from what I've seen.
>
I bet it is pork free pepperoni in muslim countries and those areas with
large Jewish communities though.

And yes, while it should be pork it can be made with beef and poultry.
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
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In article >, st
says...
> I'm pretty sure every country has a pepperoni option, from what I've seen.
>
In Berlin, SWMBO ordered a Pepperoni pizza.
Got no meat products at all, but it was made with mild long thin pickled
chilli peppers, which seems common in continental mainland europe.
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

Tippi wrote:

> Who says you have to use it in cooking to have it appear in a grocery
> store? Perhaps the older folks are buying for their kids, and the
> younger folks buy it for themselves.

Could be. But it is the only American food sold in this store. They do
not sell peanut butter, white bread, or evn crackers (except the Japanese
kind). And it's a huge grocery store (about the size of a 99 Ranch 99).

-sw