Author Topic: The Best Things in Life... (Read 422 times)

rpm · « **on:** June 06, 2005, 03:43:48 PM »

Are covered in Velveeta and Ro-Tel! MMMMM!

GtoRA2 · « **Reply #1 on:** June 06, 2005, 03:47:53 PM »

Velveeta is the devil...

What is rotel?

rpm · « **Reply #2 on:** June 06, 2005, 04:03:19 PM »

Nilsen · « **Reply #3 on:** June 06, 2005, 04:06:03 PM »

whats all this stuff rpm?

sauces?

rpm · « **Reply #4 on:** June 06, 2005, 04:10:40 PM »

Nils, it's diced tomatoes and peppers.

Here's the recipe to nirvana:
Add 1 can of RoTel to 1lb of Velveeta (cut into 1 inch cubes).
Nuke for 4-5 minutes.
Grab a bag of tortilla chips and enjoy.

Captain Virgil Hilts · « **Reply #5 on:** June 06, 2005, 04:13:03 PM »

Nacho cheese in layman's terms.

Skuzzy · « **Reply #6 on:** June 06, 2005, 04:13:03 PM »

Rotel is good stuff.

Velveeta? (Guys, we need to double the shipping crate size!)

Nilsen · « **Reply #7 on:** June 06, 2005, 04:13:42 PM »

thanks alot rpm..

now you have made me hungry!

dont do that again

Nilsen · « **Reply #8 on:** June 06, 2005, 04:14:54 PM »

Quote

Originally posted by Skuzzy
Rotel is good stuff.

Velveeta? (Guys, we need to double the shipping crate size!)

dont you put rpm in the same box as VWE

unless you add cameras

-edit- eww.. nevermind

rpm · « **Reply #9 on:** June 06, 2005, 04:16:44 PM »

Quote

Originally posted by Skuzzy
Velveeta? (Guys, we need to double the shipping crate size!)

Skuzzy, in my defense, cheddar does not melt properly. Also, Velveeta is made in Sherman.

Skuzzy · « **Reply #10 on:** June 06, 2005, 04:22:04 PM »

You are using the wrong kind of cheddar and/or not prepping it properly. Dunt believe everything you see on TV about cheddar and Velveeta.

Oh my. We (state of Texas) are responsible for Velveeta? Holy potatoes! Yet another reason the world will not like us! EEEK!

rpm · « **Reply #11 on:** June 06, 2005, 04:32:30 PM »

Don't go getting a complex just yet Skuzzy. I think Kraft has a plant in just about every state.

You could make it with cheddar, but you have to add a lot of water to get the consistancy right. There is a mexican cheese that makes a great queso, but the name escapes me.

straffo · « **Reply #12 on:** June 06, 2005, 04:41:18 PM »

Seeing that

I can understand why you are attracted by Velveeta.
But eating a pasteurized cheese should be sentenced by death* IMO.

* or torture

Sandman · « **Reply #13 on:** June 06, 2005, 05:03:05 PM »

Velveeta?

I have a problem eating food that refuses to rot.

StarOfAfrica2 · « **Reply #14 on:** June 06, 2005, 05:08:30 PM »

Velveeta. Bah.

Cheez Whiz!!

Thats the ticket!