tag:blogger.com,1999:blog-8266975.post1614541028152496177..comments2023-08-20T05:42:42.803-06:00Comments on Of Dew and Donuts and Diatribes: No Me Gusta Queso FalsoBenjaminhttp://www.blogger.com/profile/09916394486715539975noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8266975.post-47636975953510196962009-07-30T13:18:06.842-06:002009-07-30T13:18:06.842-06:00This is more of a culture shock than the post abou...This is more of a culture shock than the post about tanning on campus in January! Are you sure you're alright? Will you survive? I will start saving pennies so that the next time you are here, I can take you to a cheddar loving restaurant. Hmm... it is oily isn't it downtown guy? But that's what makes it SO GOOD! :)JoAnnahttps://www.blogger.com/profile/12538979556081549617noreply@blogger.comtag:blogger.com,1999:blog-8266975.post-41563448565270055072009-07-29T11:25:35.192-06:002009-07-29T11:25:35.192-06:00Asadero is very mild and melts well. It's sort...Asadero is very mild and melts well. It's sort of the real cheese that American singles wish to be - does that make sense? And I'm sorry to tell you, but yes - you're not likely to get cheddar cheese in a regular Mexican restaurant around these parts. That seems very middle America to me. I mean, cheddar is an English cheese, so it's not exactly an authentic fit with Mexican food. Or even Texmex. I do use it at home, because it's cheaper and I use it for more than just burritos, but I don't look for it when I'm out to eat. <br /><br />Hey, now that I think about it - have you tried Cabos (in the Ross/New Leaf Market strip mall)? Give them a call, they may use cheddar or a cheddar blend.That Hankhttps://www.blogger.com/profile/05514310999129694443noreply@blogger.comtag:blogger.com,1999:blog-8266975.post-58327160337777745762009-07-29T11:20:19.645-06:002009-07-29T11:20:19.645-06:00Downtown Guy, you're really proving to be my r...Downtown Guy, you're really proving to be my resource for all things Tallahassee. Perhaps it was Asadero, and perhaps the waiter was merely trying to tell me something familiar. (Or maybe he told me it was Asadero and then compared it to American. I was a little unsure about what he said, but I do know he was saying something about American cheese when I asked what kind it was.) Regardless, it did taste quite a bit like what melted Kraft Singles or Velveeta. Does that sound possible with Asadero? Also, is the idea of cheddar cheese in a cheese enchilada (ordered from a restaurant, at least) really atypical in these parts?Benjaminhttps://www.blogger.com/profile/09916394486715539975noreply@blogger.comtag:blogger.com,1999:blog-8266975.post-11426487352536809072009-07-29T08:03:35.885-06:002009-07-29T08:03:35.885-06:00This is really funny to me. See, most TexMex resta...This is really funny to me. See, most TexMex restaurants use a Mexican cheese called Asadero. It's white, it melts well without being oily (a problem cheddar has), it's got a mild flavor. No matter what your waiter told you, it's not white American cheese. I can't imagine a Mexican place using solely cheddar cheese. That just sounds wrong and kind of unpleasant.That Hankhttps://www.blogger.com/profile/05514310999129694443noreply@blogger.comtag:blogger.com,1999:blog-8266975.post-32962297221366523592009-07-29T07:30:15.222-06:002009-07-29T07:30:15.222-06:00I would have to agree with you, even though I am n...I would have to agree with you, even though I am not there to try it, I don't like the sound of it. BLAH! Give me cheddar or give me death!Mac Ghttps://www.blogger.com/profile/10299099443253837423noreply@blogger.com