The Cheese of Choice: A Love-Hate Relationship with American Cheese

As I stood in front of the deli counter, gazing at the array of cheeses before me, my mind wandered to the one type that always caught my eye - American cheese. But, as I began to slice into its plastic-wrapped package, I couldn't help but feel a sense of disappointment. The cheese, which I had been looking forward to enjoying on my burger, was now revealed to be nothing more than a processed food product.

This realization led me to reflect on my relationship with American cheese. As a kid, I remember eating slices of bologna and American cheese as snacks, often folding the bologna into little "snowflakes" that I would nibble on. While these memories were pleasant, they also made me realize just how much I had come to associate American cheese with bland, uninspired meals. The thought of biting into a brick of 20 slices of American cheese was unappealing to me - it seemed too rich and overpowering.

But what is it about American cheese that makes it so polarizing? For one, its tanginess is surprisingly pronounced, and I find myself appreciating the acidity that sets it apart from other cheeses. However, this same acidity also contributes to its grittiness, making it feel more concentrated than true cheese. The processed nature of American cheese is another aspect that sets it apart - it's not a genuine cheese in the classical sense.

As I continued to examine the cheese, I couldn't help but think about the presentation. The sesame seeds on top and the carefully arranged slices all contributed to an aesthetic that was both fascinating and unsettling. It was as if the cheese had been crafted into a work of art, with each slice expertly placed to create a visually appealing pattern.

But beyond its appearance, I found myself wondering about the cultural significance of American cheese in different parts of the world. For example, I remembered a recipe for a SPAM burger that I had attempted earlier - while it was an interesting twist on traditional cuisine, it also made me realize just how much cultural context plays a role in shaping our perceptions of food.

In the end, my experience with American cheese left me feeling both satisfied and unsatisfied at the same time. While I appreciated its tanginess and the way it added richness to certain dishes, I couldn't help but feel that it was ultimately a processed product that lacked the heart and soul of true cheese. As I finished my Real Cheeseburger and pondered the implications of this experience, I couldn't shake the feeling that there was something more to American cheese than met the eye - perhaps something that only became apparent when one took the time to truly appreciate its qualities.

The Making of a Real Cheeseburger

As a curious food enthusiast, I love experimenting with different ingredients and techniques to create unique dishes. One such experiment involved making my own version of the iconic Real Cheeseburger, complete with all the fixings and none of the preservatives. Starting with a freshly sliced block of American cheese, I carefully arranged each slice on top of a juicy burger patty, nestled between two slices of toasted bread.

But as I took my first bite, I was struck by the realization that something was amiss. The cheese, which had been so tantalizingly promising just moments before, now felt like a brick of Velveeta - unyielding and unwavering in its texture. Despite my initial enthusiasm for the Real Cheeseburger, I found myself struggling to appreciate its merits. Was this truly the best that American cheese had to offer?

In the end, it was clear that my expectations had been misplaced. While the presentation was indeed impressive, with a neat cross-section of cheese and bread slices that looked like they belonged in a craft project book, the taste experience left much to be desired. The cheese was too salty and overpowering, and I couldn't shake the feeling that it was somehow "too good" - as if it had been amplified beyond recognition.

The experience also made me think about the role of presentation in shaping our perceptions of food. When we take a bite of something that looks visually appealing, we often feel more inclined to enjoy its flavors, even if they may not be entirely up to par. But what happens when the presentation is truly exceptional - as was the case with my Real Cheeseburger? Do we appreciate its shortcomings all the more because of its visual appeal?

As I sat at the kitchen table, staring down at the remains of my disappointing burger, I couldn't help but wonder about the intersection of taste and culture. How do our individual experiences shape our perceptions of food - and what role does presentation play in this process? These questions lingered with me as I finished my Real Cheeseburger and began to ponder the next culinary adventure.

Crafting a Conifer Tree

As I gazed at the Real Cheeseburger, my mind wandered back to a childhood craft project that had taught me an important lesson about the power of presentation. It was a Reader's Digest-sized book filled with newsprint, carefully folded into intricate paper snowflakes that sparkled in the light.

This memory came flooding back as I examined the cheese, each slice expertly arranged to create a visually appealing pattern. Just as my snowflake creations had been designed to resemble delicate conifer trees, so too did the Real Cheeseburger seem to have been crafted with an artist's eye.

As I stood there, admiring the arrangement of cheese and bread slices, I felt a sense of wonder at the way that food could be transformed into art. The Real Cheeseburger was no longer just a meal - it had become a tiny, edible masterpiece, each bite a testament to the creative possibilities of culinary design.

But beyond its aesthetic appeal, this experience also made me think about the role of context in shaping our perceptions of food. How do cultural norms and expectations influence the way we enjoy certain dishes? And what happens when these contexts are disrupted or subverted - as was the case with my Real Cheeseburger?

As I pondered these questions, I couldn't help but wonder if there was more to American cheese than met the eye - perhaps something that only became apparent when one took the time to truly appreciate its qualities. Was it a taste of nostalgia? A symbol of cultural familiarity? Or simply a processed product, devoid of soul?

The Answer Remains Elusive

As I finished my Real Cheeseburger and gazed out at the kitchen table, I couldn't shake the feeling that there was still more to American cheese than I had initially appreciated. While its texture and flavor were unremarkable, and its cultural significance remained unclear, I also sensed that it held a certain charm - one that was difficult to define or put into words.

Perhaps this is what makes food so fascinating - our individual experiences shape our perceptions of taste, smell, and culture in ways that are both profound and elusive. As I pondered the mystery of American cheese, I couldn't help but wonder if there were other culinary secrets waiting to be uncovered - perhaps hidden beneath layers of flavor or texture.

As I closed my eyes and let out a satisfied sigh, I knew that this was only the beginning of a larger journey - one that would take me on a path of discovery, exploration, and ultimately, appreciation for the subtle art of American cheese.

"WEBVTTKind: captionsLanguage: en(whimsical upbeat music)- Greetings, my beautiful lovelies.It's Emmy. How are you?It's great to see you and welcome back.Today, I'm going to berecreating a sandwich, burgerthat's been taking over the internetand it is the RealCheeseburger from Burger King,but only in Thailand.And this burger is only goingto be served for four days,July 11th through 14th in Thailand.And the reason why it'scalled the Real Cheeseburgeris that it only contains cheese,20 slices of American sliced cheesein between a sesame seed bun.That's it.- Whoa.- There's actually no burger at all.It is just cheese.Now, a number of people have tried itand have shared their experiences,and from what I've gathered,it's not exactly a positive experience.And what I found really surprisingin a few of these videos that I watched,the cheese isn't even melted.It's just stacked up, althoughvery artfully stacked,which I'm looking forward to.I think that's the part thatI'm looking forward to most,and might be the reason whyI wanted to make and try thisis because the cheese isarranged in a star pattern.Although in the promotional image,they are stacked a bit haphazardlyand they have more ofan oozy look to them.They applied maybe some heatto it, so it just oozes,but it still maintains theseparate slices in the image.But from the taste test videos,the cheese doesn't look melted at all.So let's go ahead and try this.There's not gonna bemuch cooking involved,but I'm very curious about it all.All righty, let's goahead and get started.Now this one's gonna be really simple.We just need two things,two very specific things.We need seeded sesame bunsand a bunch of American sliced cheese,which I happen to have.Ta-da!I got Kraft Singles. I got 24.These happened to beon sale: it was $4.99.This sandwich sells in Thailandfor $3.10 -- US dollars.That's been, of course, converted.And a regular cheeseburgerapparently goes for $3.70.So pretty good deal.A lot of processed cheese food.Got some buns here, but I only need one.So from what I could tell, thebuns were at least toasted.So let's go ahead and do that.Cute, sesame seed bun already sliced.Give it a little toast.Don't be shy.A little Arrid Extra Dry.Why do I remember that?Get a little closer with Arrid Extra Dry.That's an old, old ad.Do they even make Arrid anymore?Arid means dry.Never knew that as a kid.Now I know, because I'velearned some things, I hope.American.As a kid, I was fascinatedby this product,and it was the wrapping thatI found so very interesting.This is not somethingthat my mom would buy,and as a kid, I don't rememberparticularly liking it.Even now, I'm just kind of mm about it,but I still am fascinated by the wrapping,the plastic encasednessof the plastic, you know?It's shiny; it's glossy; it'scompletely hermetically sealedand then you've got this flappage, right?You've got that flap to peel.That is just, this whole experience,this whole tactility of all this is just,it's a throwback, right?Nothing about that haschanged since I was a kid,and I like that.Now I just have to do that 19 more times.Who thought of thispackaging? I wanna know.You know, who thought of this?What does this look like in the factory?There must be ahow they make that kind ofvideo on processed cheese food.I mean, it's just so artificial.I mean, oh look, I just,I never noticed that.The Kraft Singles have a little bumpy parton this little flap.A half inch of texturedbumps right on this flap,so it makes it easier to grip it.That's considerate.I like that.Oh, but I tore it.Something about thissays like 35 millimeterfilm or something, you know?It's just, or Polaroid.Yes, that's what thisreminds me of. Polaroids.I think it's the dimensionsand the squareness of the cheesethat reminds me of Polaroid film.We have a whole section of my lifethat was completely documentedwith this Polaroid camera,and it was a, it was an SX-70 Sonar,so it was one that popped up, super cool.And had a little Sonar detectorso that it would auto-focus.If you have an SX-70 Polaroidcamera that works, love it,love it, love it well,it's an amazing camera.They still make film for it,and take lots of pictures.Okay,yes. On that note, buns are toasted.Normally they would do thaton the flat top, I'm sure,but not here.So we're gonna put the cheese on this way.Then next layer, we'regonna give it a turn.Do you see that?And then we're gonnacopy that pattern again.Now, since my buns arejust recently toasted,I'm thinking I might get some cheese sag.You know, a little bit of flopping.Oh wait, keep count.Keep our wrappers, okay, we're on four.So, if we just take away fourof these, I should be good.See what's happening here?This kind of star pattern.Now I don't wanna tear the cheese,so I've gotta be carefulwith my unwrapping.Oh, see?Ripped the cheese.Ripping the cheese and cutting the cheese,I mean, it's sort of thesame thing, isn't it?This is fun.I like the stacking cheese business.I knew I would -- that's why I'm here.That's the real reason whyI'm making this sandwichis because I wanted to stack cheese.A lot of cheese.Is this even cheese?It is cheese.I mean, this is the cheeseI like on my burgers.This, na.... this... there's abit of a Freudian slip there.I didn't mean to say nasty.I meant to say plasticky, melty cheese.Truly, this is the cheese ofchoice for a cheeseburger.Look at this pile of plastic!It's terrible.I imagine at Burger King Thailand,the cheese is already slicedand not wrapped in plastic.Even at my deli in my supermarket,you can buy American cheesesliced for you at the deli department,and they've just got a longkind of rectangle of it,and you don't have to dealwith all this plastic.Oh my gosh, look how tall it is.Truly. It's like a candle.I probably could light this.Look at that thing of beauty.Now we put its little hat on top.Boom.Na-na!What is that?(gentle music)I don't have high expectationsof this sandwich to be honest,because it's just gonnabe processed cheese food,but it looks great.I am going to slice it though,because I've gotta know whatthat cross section looks like.(Emmy hums)Here we go.Oh, it's sticky.It's difficult to slice.- Yay!- Take a look at that interior.All righty, lovelies,let's go ahead and give theReal Cheeseburger a taste.Itadakimasu. (giggles)(Emmy babbles)Hm.No, no,no.That's not good.It's just way too much cheese.Kind of gives me another perspectiveof sliced American cheese.I remember as a kid goingto my neighbor's houseand we would have a slice ofAmerican cheese as a snackalong with a slice of bologna,and I never really caredfor either one of 'em,but it was fun to fold it in halfand into pieces and to nibble it.And the bologna,we always would makelittle bologna snowflakesby folding it and then taking bites,and making little designs in them.But eating 20 slices in onebite, it's just too much.It's just like a blockof Velveeta essentially.When you bite into it,it just compresses intoone brick of Velveeta.You've got a bit of bread.The bread doesn't really do much,even though it's been toasted.It just gets compressedand you don't taste it.It's very salty and tangy,and because it's not melted,you don't get any of thatlovely plastic plasticitythat happens when you meltor heat American cheese.That's what I love.I love how it coats theoutside of a burger.It just adds some fattiness,richness, a slickness,and it works really well, just one slice,but a brick of 20 slices doesn't work.It doesn't feel good in your mouth.It's actually kind of gritty.It definitely feels more concentrated,because it is and just more amplified,because there's just a lot more of it.I didn't realize how kind ofinherently tangy American cheese is.There's a acidity to it, whichI kind of find surprising,and there's a dairy-ness.It's a cheese-like, but it'sa processed cheese food.It's not a true cheese.That's what makes it kind of special too.But in this form, in thisformat, served this way,doesn't taste good to me at all.The presentation I think is phenomenal.I particularly likethe sesame seed detailsalong with the arrangementof the cheese like this.This is fantastic -- love it!It reminds me of a craft projectwhere you take a smallReader's Digest size bookwith newsprint in it andyou can fold the pages,and it creates this reallywonderful conifer-looking tree.I remember doing that as acraft project, again, as a kid.So there you have it.I made the Real Cheeseburger at home.If you're in Thailand, I wouldsay go ahead and skip it.Save your money unless youwant to create content,of course, then by all means,give it a go and let me know.Now I'm just having a flashback.This reminds me of aMcDonald's recipe I didwhere they were serving in another countrySPAM burger with Oreo.If you missed that video,I'll put a link to that down below.All righty, my lovelies,thanks so much for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on social media,get in touch with me.Love hearing from you,like this video, subscribe,and I shall see you in the next one.Toodaloo, take care. Bye!(gentle music)I could barely fit my mouth with this.I mean, look.I mean,I'm gonna have TMJ.\n"