March 23, 2007
From the desk of Jane Galt:As cooks go, I'm definitely an amateur. And I like to experiment with my own recipes; everything I made for my Bloggingheads.tv bout with Spencer Ackerman was an exclusive Jane creation. Nor am I averse to using processed foods; the best beef Stroganoff I've ever eaten is my mother's recipe, which involves chili sauce and ketchup.
But still . . . Velveeta fudge? I was going to say something witty, but I'm afraid I can't go on; I feel quite faint.
Posted by Jane Galt at March 23, 2007 10:19 AM | TrackBack | Technorati inbound linksMy mom is Italian, and she used to make spaghetti sauce from scratch from tomatoes from our garden. Then one day she was pressed for time and made sauce from a mix of Francesco Rinaldi, Paul Newman's, tomato paste, and various herbs, garlic, etc. Everyone raved about it so much that she never went back to the old recipe.
Actually, I once tried a fudge recipe which featured Velveeta prominently and it was actually quite good.
Never heard of the Velveeta fudge, but Kraft has a microwave fudge recipe using marshmallow fluff that is both quick and very good (at least it used to be. I hear the recipe on the jar has been changed).
Well...milk fat is milk fat wherever it might come from, and chemistry-wise, I can see a "Velveeta fudge" recipe turning out just dandy. But I'll grant the word combination is vaguely sinister, in the "heavy breathing on Nancy Drew's recently tapped phone" sense.
I've actually eaten Velveeta Fudge; the recipe came from Chico. (You have to remember Herb Caen to get that; really, it was on the Velveeta box.)
It tasted like fudge that was slightly off. I had two pieces, which for a chocoholic like me is a definite sign of disapproval - if it had been good, I'd have had 10 or 20. Someone else at the party did like it, and ate most of it, as my opinion was shared by most of the party-goers.
Chocolate can cover many culinary sins, but not quite Velveeta.
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