Would you use Velveeta shreds that expired in 2008 to make broccoli rice casserole in 2014?
Asked by
orbutsbi (
312
)
December 18th, 2014
All I can say is, “It was delicious!”
There was no sign of spoilage. No bloating of the package or discoloration of the ‘cheese’.
:-)
Observing members:
0
Composing members:
0
54 Answers
The proof of the pudding is in the eating.
No, I would use cheese instead.
I’ve never heard of velveeta, but we’ll check in with you in 24 hours and if you’re still living, I’d say 2008 velveeta was a hit.
Yeah! Of course you ALL know that I would!
Velveeta is a food like plastic; plastic doesn’t expire. But I wouldn’t use Velveeta if it was manufactured today, let alone over 6 years ago.
I’m not at all surprised.
Velveeta is a manufactured “cheese product” which is different from actual cheese (such as a real block of cheddar or similar).
Actual cheese could spoil or go mouldy, but manufactured cheese products are so loaded with preservatives and designed for indefinite shelf life that they’ll last practically forever :)
Talk all the shit you want. A grilled cheese with Velveeta is the ultimate comfort food. Velveeta mac and Cheese Food Product™ is fantastic too.
However… I wouldn’t roll the dice that hard on the expiration date.
My Mom made the best mac and cheese with Velveeta.
Only within the next 13 days.
You know when you see/hear/read something about food, and it’s so WRONG, that your stomach suddenly turns over? That happened to me with this question.
I’m glad you enjoyed it, though!
I am pretty sure your favorite band sucks too.
“Talk all the shit you want.”
At least we are not eating it.
Remember the black jelly blocks from Snowpiercer that were made of ground centipedes?
Those are more appetising than this yellow sludge.
Velveeta is to cheese like water is to wine.
It makes really good grout or spackle.
The thought of eating something six years old and it not having gone bad yet is just scary to me, unless we’re talking about alcohol.
Velveeta is to cheese like bologna is to steak.
From a child that took bologna and Velveeta on white bread sandwiches in a brown paper bag for years. Just make sure your bring the bag back!
ACK!
@ibstubro Wait, was this bag actually in your fridge for over 6 years? Please tell me you clean out your fridge more frequently than that… or does it not require refrigeration?
Finely aged chemical cheddar, nice.
Maybe you should write Velveeta and tell them they can now safely market their plasti-cheese in sea rations. No expiration date. I’ll give you a gold medal for heroic Guinea Pig experimentation anyway. lol
10 years ago the fridge and freezer were empty [clean] when I moved in, @dappled_leaves. To the best of my recollection.
SEA? @Coloma! They should be applying for the Martian expedition!
edited
@ibstubro
What about you this morning, are you experiencing any bloating and discoloration?
Coroners report reads: Cause of death: synthetic food poisoning. LMAO!
ONLY 10 years ago @dappled_leaves. I think I moved some stuff from my previous location of 10 plus years. Might still be a relic or two. :)
A okay @Coloma. We ate with full knowledge and aplomb.
Throwback. Relic. Uncle Ronnie would be proud. Grandpa Ike even.
I think I moved the rice from my old house.
@Coloma: Not “sea rations.” “C-rations.”
Hardtack and dried beef
Scurvy
@jca Haha..it seemed like something was off , goes to show I am not military savvy at all.
No!
Is LuckyGuy here? You know he would. LOL.
I grew up where real cheese from local farms was cheaper than the plastic pseudo-cheese that requires no refrigeration. Yes, Velveeta melts smoothly, but do does Colby-jack. In fact, if you know how to cook, you can get just as smooth a sauce with most cheeses.
@janbb Try it with smoked gouda.
This is one of my addictions. I order from them a lot. They make a caraway Jack to die for.
www.loletacheese.com
Actually, @jerv, I do know how to cook. A white sauce is almost as easy as the can of mushroom soup, given that I have milk.
Smoked Gouda makes me weak. Mac-n-cheese wise.
Psht, cheese snobs. Real cheese or not, Velveeta is delicious.
Would I have used the expired stuff? No, I would’ve bought more as it’s pretty cheap, but if you turned out alright, I guess it was fine.
@livelaughlove21 Depends on your taste buds. I grew up on Cabot (before they went corporate; back when they were still a local dairy outfit) so I’m used to something a lot less processed. Then again, I’m also used to getting my pancake syrup from distilled sap instead of mixed chemicals. WTF is that corn syrup and petrochemical crap that most people call “pancake syrup” anyways?
I guess just growing up in a place that is world-famous for their maple and dairy products, and with plenty of apple orchards, farmers markets, and wild berries did kind of spoil me and make me a little fussy.
We are not cheese snobs. We just abhor pretend food.
Why would anyone want to eat plasticine.
Delicious
@Coloma.
They actually create combinations based on fresh, locally available ingredients.
@ibstubro Haha..“Cheese People”. sounds lie a cartoon series.
XXX rated if they taste as good as the products.
xxx rated is another type of cheese
^^^ “I’ll have what she’s having.”
I don’t know how I missed this Q!
Sure! If the “cheese” was in the freezer for that long and did not look furry I’d cook it with something that required high temperature and eat it. Broccoli Casserole sound like a perfect use.
I hate wasting food.
I wondered where you were, @LuckyGuy!!
It wasn’t even in the freezer. Crisper drawer. Nice casserole, now gone. I have another one in the oven as I type.
I thought I used fresh cheese. Just looked. 13 – April – 2007. Oops. Same drawer. The carrots in the drawer looked dim, however, so I pitched them.
Perfect! What doesn’t kill you, makes you stronger!
The new casserole is even more delicious! The cheese is Kraft Melts that is a little more ‘real’ than Velveeta. I used cream of celery “soup” in addition to cream of mushroom, too.
Add a little MSG.
I think it was the Cleever’s recipe.
Perfect for that mission to Mars, and will still be warm, ½ way there!
There is a solution for limp carrots (as long as they’re just a little dim, as you said, and not shriveled into nothingness.)
Anyhow, take the tallest glass you have. Cut off the root end of each carrot and place root side down into that glass full of water. Keep in fridge overnight and they should be good as new the next morning, or 24 hrs. at the most. They’ve just lost a little moisture.
This is also what I always routinely do with Asparagus as soon as I get them home since I’ve rarely found stores which keep them properly. Same thing; the root end should be freshly cut and placed in water. I also loosely place a plastic baggie over the top of the stack of them in the glass.
In order to keep flowers lasting longer, we routinely do a fresh cut on the stem end before placing in water.
It makes perfect sense to me to do the same for veggies losing moisture as well.
@ibstubro Well…one thing’s for sure..MSG, plasti-cheese, keep it up and you won’t need embalming. You will be a prime candidate for mummification. lolol
@Buttonstc Yes, works the same for wilted Celery, I love Celery and PB or Cream Cheese, if my Celery is wilted I lop off the ends and stick the stalks in ice water in the fridge for an hour. Works like a charm. Celery must be firm and erect! haha
You’re right. I forgot about celery since I’m not a big fan. But the same principle applies.
My carrot’s appeared to be mouldered, @Buttonstc. I get the ‘stand in water’ thing, and most shops around here seem to do that with asparagus.
Combined with a sufficient amount of alcohol, @Coloma, I figure antique Velveeta, Campbell’s “soup” and MSG will eventually render me “pickled”, making embalming a redundancy.
@ibstubro I think my Navy years handled that for me without any MSG needed.
Answer this question 
