Looking for more cheesy trivia video goodness? Then check out this video and find out Is It Safe to Eat Moldy Bread or Moldy Cheese?: th-cam.com/video/KTCa3RtlNRs/w-d-xo.html
I remember a lot of things I ate back in the 70's tasting different. Sodas or Pop, Candy, Cereals, hotdogs, and over 90 percent of the junk they sell now has been altered for profit. Health, Safety and tastes have been put on the back of importance. One of the reasons I started growing as much of my food as I can, The rest I get from farmers markets. We live in an age where trusting the big manufacturers of anything is foolish.
Ge0 Arc one reason things tasted different back then could be that your taste functions of your body have changed as you’ve aged, not the food. As we age our taste buds become less sensitive, as does our sense of smell. That’s why we remember things from years ago as tasting better. Then again, some foods do change their formulas, which really sucks because they rarely change for the better.
@@rashadpreston7389 He likes all of them equally or else they'll find someone who does, why you thought he owned the channels HOHOHO, he merely reads for them.
I'm a food scientist and I had the pleasure of formulating a national brand equivalent to cheez wiz. I know exactly what is in the product. The cheese component is cheese fines. The ingredients of cheese fines are "milk, cultures, salt" so you may or may not see "cheese" on the label, but there is cheese in it. Phosphate and citrate salts emulsify the casein in the cheese fines. The milk protein and whey powder add body and texture. Gums and starches thicken it. Flavoring is added in the form of EMC (enzyme modified cheese), seasoning, salt (the kind you know as well as others like MSG), and flavorful ingredients like Worcestershire sauce. You won't see EMC on the label because it too is supposed to be "milk, cultures/enzymes, salt". However, EMC has been subject to extreme proteolysis and lipolysis through enzymes to the point were you would never recognize it as cheese. EMC is a thick paste of highly concentrated flavor and is a bit of a back door for other ingredients. You are allowed to use "processing aids" in the manufacture of EMC... these processing aids don't have to be declared but may "inadvertently" add to the flavor and aroma of the EMC. EMC is the soup bouillon of the dairy world. The rest of the ingredients in cheesy dips are colors and preservatives. If you're curious, no I will not buy or eat Cheez Whiz. I won't eat salsa con queso or any other cheese dip in a jar product either. You may think it's because of the EMC. It's not. I actually have no problem with EMC. As a food scientist I had a fridge full of EMC and would combine them like a perfumer to create some very interesting and delicate flavors. It's really just concentrated cheese flavor. You can even make it yourself with very little effort. Limburger was used as a flavoring in many food products for generations because of it's highly concentrated flavor. It was the precursor to today's EMCs. I keep limburger in my own fridge at home. You can make an EMC just by letting any soft/semi-soft cheese (such as limburger) age until it is a spreadable paste. EMC is like a demi glace of l'affinage richness. The ingredient in all of these products that prevents me from ever eating any of them again is actually the cheese fines. No, that is not a typo of Fine Cheese. Cheese fines are the fractured curd pieces that are left in the whey after the curds have been drained. These fines are collected in a "sock" which on traditional vats hangs about a foot off the floor where they tend to get sprayed with all the stuff that goes on near the floor. When the sock is full the fines are dumped into a barrel in the production room. When the barrel is full they get shipped out as "fish bait" or "dog food" to we all assumed was pet or livestock food manufacturers. At least that was what I thought happened to the fines. Ohhh man was I disturbed when I found out the truth. These disgusting fines go back into human food. You may be thinking the fines don't sound so bad, after all it's just little pieces of broken cheese curds, but you have to understand that they are missing a few crucial steps of the cheese making process. Most importantly the collected fines are not salted or brined and are left warm from the vat to continue the fermentation process that is an early part of making cheese. They develop extremely bitter, sometimes putrid, flavors. They get hard like sand. They become discolored, sometimes slimy. Mold is not uncommon throughout a barrel of fines. Also, being considered a waste byproduct the fines barrels sometimes get treated like convenient garbage cans. You will regularly find rubber gloves, plastic bags, and other debris that was tossed in the fines barrel at the cheese factory. When I started making cheez whiz and cheez whiz like products I was asked to help the company eliminate an "off" flavor in one of their products. I requested the cheese grading record for each lot of cheese that came in the past few weeks. I was told the cheese in not graded. I asked for the sensory report. There's not sensory done either. I thought ahah! I found the problem. They're not grading or do sensory testing of the cheese to make sure it's all quality cheese. I assumed they were just not catching the occasional bitter or unusual tasting lot of cheese. My past experience with process cheese was "Pasteurized Process American Cheese" which is 98% cheese, butter, and water, and at most 2% salt. Believe it or not a big part of making American cheese is properly selecting the cheese that goes into it for good flavor and body. We had warehouses full of cheese and full time graders constantly evaluating the flavor so that we could blend the best cheeses together. I was ready to teach them how to grade and blend cheeses and eliminate the "off" flavor they were struggling with. Then, to my shock, they brought me several bags of cheese fines. At first I thought it was a mistake. Nope, all of the cheese in the cheese dips was cheese fines! I did taste the cheese fines and immediately regretted it. I gagged, spit it out, and spent the rest of the day rinsing the putrid, rancid, bitter, sour, dirty flavor from my mouth. No amount of strong black coffee could cover up the taste. The challenge before me as food scientist trying to make a national brand equivalent of Cheez Whiz was to include enough cheese to be able to say it contains cheese but not so much cheese that the horrendous flavor of the cheese fines I was using came through. Basically I formulated pudding, flavored and colored to look like cheese and then added in 2-4% cheese fines so that there was actually cheese in the product. I've moved on from making cheese and cheese-like foods. Today I work in food safety and quality. I help keep the food safe so you won't have to wonder if your next meal will kill your grandparents or your 3 year old from salmonella, listeria, O157:H7, or some other food borne pathogen. However, I will never eat cheese spreads, cheez whiz-esque products or any other cheesy dips in a jar.
thanks clark griswold.lol..just kidding..but you know what?..i also like aldi's brand called clancy's..it might not be the real deal..but damn it is hard to tell the difference..and its cheaper ..
@@yardsausage Haha, great Clark Griswold reference! I loved Christmas Vacation as a kid. However I didn’t even realize he was a food scientist until years after I became one myself. Wish I had came up with a frictionless coating… I could probably sell it to NASA. FYI, Clancy’s is a National Brand Equivalent (NBE) to Cheez Whiz. I didn’t formulate that as it’s been around longer than I, but I did tweak the formula and used it as a base for some others we marketed to customers that wanted to still be NBE but differentiate slightly. The store brands which used to strictly be considered “generic” knock-offs of the real deal are today branding themselves as quality leaders in their own right. HEB, Archer Farms, Great Value, Kirkland, Kroger, as well as Trader Joe’s and Aldis are all store brand NBEs that rival the national brands, and in some cases exceed them, in both quality and flavor. In the case of Clancy’s different ratios of yeast extract (which gives a very savory flavor) and Worcestershire sauce can produce a wide range of flavors. Combine that with a bit of blue cheese and cheddar EMC and you have a decent cheese dip formula that you can fine tune to give something unique, but at the same time familiar to anyone who knows Cheez Whiz.
*Bonus Fact:* _(since this video had none)_ Sodium citrate, a common emulsifier in industrial processed cheese, can actually be made at home by combining citric acid and baking soda, which are much easier to find. If you have a stick blender and an accurate-ish kitchen scale, you can make "cheese spread" out of _actual cheese_ that is arguably closer to "original" Cheez Whiz than the modern stuff. Recipe posted below, if you want to try making -Cheez- _Cheese_ Whiz - it's basically four ingredients, plus optional seasonings. 300g old cheddar 180g water 10g baking soda (a bit less than 1.5 tsp) (but measuring by weight is recommended) 7.5g citric acid (a bit more than 1 tsp) (same deal, by-weight is better) 1g MSG (optional) (about 1/3 tsp) to taste: powdered mustard, Worcestershire sauce, pinch of sugar, etc. (optional) Grate cheddar. Combine water, baking soda, and citric acid in a saucepan, and bring to barely boiling (it will fizz a bit at first as the soda and acid react). Reduce heat to medium-low. Add grated cheese a small handful (or an extremely large pinch) at a time, whisking well to combine between additions, and adding more cheese when the mixture heats up enough to start bubbling again. (Try not to actually boil it too much.) The cheese should melt smoothly into the water, instead of separating into an oily, gloppy mess as it normally would. When all the cheese has been whisked in and melted, turn off the heat, add the MSG and/or other seasonings, and blend with a stick blender until completely smooth. Pour into a bowl set on a kitchen scale, and add enough water to bring it back up to the original total weight about 500g. (If you were careful to keep the mixture from boiling very much, you shouldn't need to add much at this step.) Whisk to combine. Pour into a jar or container (let it cool a little first if you're using a plastic container), cover and refrigerate. (Or use it hot right away, if were going to melt some for dip or mac & cheese anyways.) I used old cheddar, but this can be adapted for other kinds of cheese(s), if you do a little math first. Figure out the amount of moisture in the base cheese (the percent should be on the package), then add enough water to bring the total water up to between 60% and 65% of the total cheese+water weight. Then, based on the total cheese+water weight, use (as close as you can easily measure) 2.15% baking soda and 1.63% citric acid by weight. You can also reduce the total water to around 45% to make a "Velveeta"-ish consistency, or increase it to 70% or higher to make something closer to a cheese sauce that stays pourable when cold. Pedantic Note: Technically, that proportion of baking soda and citric acid makes trisodium citrate, not (mono)sodium citrate. Trisodium citrate is the variety you'll probably want for emulsifying cheese, anyways.
The old Cheez Whiz contained Tamarinds. Not sure what they are, but they were on the label. I remember because I thought it was a cool word. Tamarinds, Tamarinds, Tamarinds.
Tastes about as similar to cheese as a cheap hamburger helper filled pattie tastes to the finest fillet. there are cheese spreads that do contain real cheese, they do taste a lot better. I just like the real thing though.
The "Without substantially impairing the flavor" wasn't directed at Cheese Whiz, it was directed at the processed cheese in general. Like was said in the video around 2001 the recipe changed and went from tasting fairly close to cheese, to tasting disgusting. before 2000 it did actually taste very similar.
crunch9876 Yeah, if you want "Real" cheese, assuming you can find it, if they still make it, You'll be paying for it! Even the real cheese I get doesn't taste right anymore... I seriously think they don't make it anymore... everything is processed nowadays!
Kraft? HUH! Now don't get me wrong I love Philadelphia and have often used a processed cheese single on snack burger; However they have fucked up Cadburys here in the UK. Hellbent on cost cutting, they've stopped using Dairy Milk for our Creme Eggs, and they just keep adding jelly beans and popping candy to chocolate bars to bulk them out hence using less of the brown stuff. I like a jelly bean but for god sake I don't need them in a chocolate bar!
Did Kraft buy Cadbury's? I thought Hershey's bought it. Such a shame, when I moved to the US, I stopped eating chocolate entirely because it was disgusting. Now I live in Japan, where luckily the chocolate is decent. :) I'm very sorry for your loss though, and I can empathize. This corporate American destruction of all things pure must stop. Leave my chocolate alone T_T Edit: It seems you're right, it was Kraft. They both make inedible food though, so it's easy to confuse the two lol
Let's be honest, any change to Dairy Milk or Creame Eggs was always going to be met with opposition, derision and tuts about how it was better before. Just like Marathon was better before they renamed it as Snickers. I've tasted the new Creame Eggs, and to be perfectly honest, I couldn't tell the difference. Of course I always thought that they tasted aweful, so no change there.
Well..... this helps answer some questions around my house..... it had been many years since I had purchased CheeseWhiz...and I grabbed some eagerly up excited to share with my now teen children.... thinking of how much I had enjoyed a fast toasted cheese treat many times in my youth.... remembering it to be insanely delicious for extremely little effort ....I was bewildered when they tossed the offending “sandwich” on the counter and exclaimed that things must have been tough in my day that we were forced to eat something so offal. I really could not understand.... I tried a bite and thought I was losing touch with my memory... I insisted it used to be delightful.... they were not convinced. I am now vindicated! Thank you for answering this family mystery!
Why in the world would you ever offer anything to anyone, especially your children before trying it yourself? Haven't you heard of disgruntled store ex employees replacing foods in the store with ones they poisoned and re-sealed? Never had a nasty surprise of any other kind? I once found a whole mouse in a loaf of bread and something, probably a clump of earth, i hope that's what it was, in an ice cream. Though that was in Russia.
Laurie Palmer Well, They found that your tastebuds do change with age, what you liked as a kid, you might not like after you grow up... I tested it on myself, I've been trying stuff I loved as a kid, but with recipes changing, it's hard to tell... to sum it up, some were just as good if not better, others fell to the wayside! But yeah, like Siana said, check it yourself before you go telling your kids that this or that is great before you confirm it... they'll think mom has been Smoking that funny stuff again! lol :-)
Apparently, someone in the Kraft boardroom noticed that since the product had Cheez in the name, and not Cheese, there was no legal requirement for the product to contain cheese. "Cheez Whiz! Less cheese, more whiz!"
I thought it was just me. When I was a kid I loved Cheeze Wiz, but I tried it again recently and figured it contained chicken, because it was completely fowl... or foul.
all Kraft products are vile.. I'm not sure how they have managed to stay in business for this long - their food isn't even food. Same goes for Hershey's, I guess. Americans will eat anything as long as it's cheap lol
Definitely not only Kraft… Many products from many companies have been re-engineered „without impairing taste“. The result is a good result for profits, but over time all these „improvements“, „new taste“ etc only deteriorated taste over time. Not to mention the adverse effects these products might have on our health...
Indeed. Just look at Mc Donald's. If you pit a hamburger in your pocket and forget about it for 14 years, and it still looks edible,. it's not food. th-cam.com/video/6rxAXzWDZwQ/w-d-xo.html
Danielle Spargo better question is how do you forget about for years... Pocket doesn't have to mean in cloths, my backpack has pockets, cars have pockets, roos have pockets. Many things have pockets... but how to forget about meat byproduct on cardboard buns for years.... mmmm yum *ughpuke!*
I Imagine that it smashed their profits down too. Since cheese whiz isn't used nearly as much as it was in the past. It's only used as a nacho dip anymore and even then not so much if the person has access to quality refrigerated cheeses.
Bean counters are the reason why everything I recall as a child tasting good now tasting like utter crap. Kit Kats, nearly every cereal I've had as an adult, Nestle Crunch bars, all cheese products, McDonald's (entire menu), Burger King (entire menu), you name it.
He looks good though, even better than before (because no matter what, he is an adorable squishy little bean) but why did he leave? Oh yeah, because *"CREATIVE DIFFERENCES"*
Crazy Girl Meets World Same that is literally why I clicked this video. Comments about Ryan Ross are what I live for, along with Ryden fanfics.(sorry Brallon shippers, but s'cuse me, could you please leave?)
Kraft has RUINED a lot of items trying to save money! Cheez Whiz is just one! Australian vegemite is another. Although they tell people it is to make it kosher or reduce the salt or something. All I know is it DOESN'T spread as it used to and it will actually grow mould now, tastes slightly different as well! So many companies trying to stretch the dollar further. Items are also shrinking! Greed!
They'll also say that it's a good trade off to shrink the packages because keeping them the same size would up the cost. I'd rather have the normal size for more than be ripped off.
There are a lot of things that have gotten (tasted) worse over the years. I think it is when the bean counters (accountants) get involved. They look for cheaper ingredients and end up with an inferior product.
That's the nature of capitalism for you. If you don't like it, well... ...there's not really anywhere else you can go. "Social democracies" like Sweden didn't socialize that kind of industry. Most Swedish businesses are fairly capitalistic.
J.J. Shank The problem I have the States are the corporate owned restaurant franchises. I got spoiled from awesome food in Europe. Now the food in the States don't measure up....Except for Brazilian steakhouses, there some awesome Brazilian steakhouses in the States.
well, I'm glad to know not to buy it. I liked it a lot as a kid and sometimes crave it but forget about it in store... if the ingredients are total shit now and folks dislike it now... I'll just keep buying real cheese instead. I HATE how all of these companies keep changing their ingredients to total toxic shit and never taste the same. I refuse to buy it again... I don't know how they stay in business. if you call to complain they will often send you a check if you weren't granted a refund at store or they'll send you a free coupon. I've only complained a few times.
J.J. Shank no natural capitalism having company make cheap cheese products like kraft and other selling expensive real cheese like Sargento. That is capitalism. Capitalism is choice.
We do take our Kraft very seriously. (Check the per capita and gross number on the comparative sale of Kraft Diner for instance.) I seriously wouldn't be surprised to find out we're the only place left with cheese in it, because we'd revolt otherwise.
They ruined their macaroni and cheese a few years ago by changing the formulation. It went from being the number one choice to a vile, nasty concoction that rates well below most cheap store brands. But they didn't reformulate the price point. It's still the most expensive of the lot. I don't buy it anymore at any price and I'm sure I am not alone in that.
Wallace and Gromit almost single handedly saved the Wensleydale Creamery. The writers chose the name basically randomly for its interesting sound, but that got the audience interested to try it.
...So, I get to be the weird one who enjoys Kraft immensely. No other cheese (or cheese product) makes a grilled cheese as good as their cheese. I've also tried other cheeses from the deli and they too don't taste as nice as Kraft singles. I find most other kinds to either be way too stiff or have a bit of a sour taste (which shouldn't be surprising considering how cheese is made but I still don't care for it too much). I'm not saying Kraft is the best because I don't have a favorite but I'd probably cut out eating sanwiches if I didn't have it.
1000 to 3.. about the best like to dislike ratio I have seen so far. To paraphrase George Carlin : Chocolate flavoured means : no fuckin' chocolate.. Cheeze wiz means : no fuckin cheese, or it would have been named Cheese.
"...without impairing the taste of the cheese." Have you ever tasted process 'cheese'? It does not taste like cheddar and has the texture of plastic milk.
James Kraft was from Stevensville, Ontario Canada which is (by car) approximately 15 minutes away from Buffalo, NY, USA. In the video you mention Stevensville first then mention another town Stevenson. The proper place is Stevensville not Stevenson. Now Stevensville is part of Greater Fort Erie but still has Kraft Road where the farm originally stood.
I think one of the family member's homes is still there, i think the parents of J.L i believe my grandma said.. they used to have family reunions there - there's hundreds of us distant relatives around southern Ontario alone :)
"Hey, did you guys get any chips?" "No but I got Cheez Whiz." If you want the whole video, it is Cheez Whiz full clip, and it is old Panic! At the Disco, if anyone knows what they are. They are an alternative rock band formed in 2004 by Spencer Smith, Ryan Ross (technically George Ross, but that has a whole different explanation. His name is George Ryan Ross the Third, but prefers to be called Ryan. I could talk about this all day but I don't want to.), Brendon Urie, and Brent Wilson. Brent was kicked from the band in 2006, roughly a year after they released their first album, A Fever You Can't Sweat Out in 2005. They replaced him as bassist with Jon Walker. In 2008, they released album Pretty. Odd. A while later, in 2009, Ryan Ross and Jon walker left the band due to "creative differences" and formed a new band called The Young Veins.(Take a Vacation! Was the only album they released, but Ryan released some solo music, you should check all of this stuff out, see if you like any of the stuff.) After they left, Panic! Released Vices and Virtues in 2011, Too Weird To Live, Too Rare To Die! In 2013, and the most recent album being grammy nominated Death of a Bachelor, and their newest album coming out soon, Pray for the Wicked, June 22. Before the release of Death of A Bachelor, Spencer Smith left the band, leaving Brendon as the only original member left of Panic! At the Disco. Brendon Urie found touring members and Dallon Weekes, touring bassist was upgraded to a spot in the band, only to be dropped back down to his touring place. He also left Panic! at the Disco not long after. Brendon Urie remains as the only actual member of Panic! at the Disco to this day. Well that was fun, and sorry, I just really wanted to put in the whole history. There was not as much detail as I could have given it, but that is because I didn't want to kill whoever read this by giving them a humongous story to read. Anyway, if this was helpful or entertaining in any way, please like my comment, I am desperate. Nah just kidding you don't have to if you don't want to. Be proud of me, Brendon Urie. I just told the story of Panic! At the Disco. 4 months listening to them and I know all of the songs, I can identify them from just a one second part from the song, I know all of the lyrics, a bit of stuff about each and every member of Panic! AND their entire history. Yay. Hmm. Please like if you enjoyed this comment (no one will, it's just the history of a band no one really cares about, if you are on this channel.) And I might do more of these stupid little things or something, I don't know. BYE PEEPS
Cheese wizz is utterly vile.. I remember when I moved to the US from South Africa (where our every day cheese is Gouda), my mother made me a sandwich with kraft singles. I took one bite, and then went the rest of the day without eating. I didn't want to tell my mother it was gross though, because we didn't have much money, so I just skipped lunch on cheese days. Nasty stuff was the bane of my late childhood (11-15). ew.
Danielle Spargo I don't like cheese in general, even when my parents buy better cheeses, I just can't eat the stuff. I only ever tolerate it, like on burgers. Except on pizza, glorious pizza, you are my exception.
Danielle Spargo, I absolutely revile the kraft singles... and especially "American Cheese" which tastes more like the plastic it is wrapped in than any actual cheese.
LordMelusar “revile” pretty accurately describes my feelings about that nasty yellow paste as well. If you’ve ever seen how it’s made in the factory, you’d probably feel a bit queezy. It looks like a waste processing plant
I don't understand what people have against "processed" cheese (all cheeses are "processed"), it's just cheese with a bit extra vegetable oil added in for a smoother consistency. It tastes like milder and creamier cheddar (which is basically what it is).
Can't have been very popular here because I've never seen it here in my life. I thought cheez whiz was an american thing and I had to watch this video to understand 100% what it is. Also maybe it's just me but never have I made cheese on toast with a cheese sauce. Default cheese in England is cheddar. Personally I just slice or grate it on the bread and then grill it. I've never heard of anyone using cheese sauce for it. Apparently since cheez whiz is not a thing here, I can only assume the British public thought it tasted like complete arse and it was never to be seen again.
Welsh Rarebit is not the same as cheese on toast, it's essentially a cheese bechamel sauce served on toast. Though saying that it's quite labour intensive is a stretch, it does take maybe 10 minutes to whip up which is a lifetime compared to something that comes straight out of a jar.
My goodness, your fact checkers must be on vacation. Stevensville, Ontario, Canada is 15 kilometers from the Peace Bridge that goes to Buffalo NY USA. It is some 400 kilometers to Detroit, MI, USA so there is no need to wonder why J.L. Kraft went to Buffalo. Initially you say Kraft was from Stevensville then at the 26 second mark, you say he is from Stevenson, Ontario. I could not find a place called either Stevenson or Stephenson in Ontario.
Anything made by Kraft is NASTY. Kraft cheese is also NOT REAL CHEESE. It's cheese flavored plastic. Don't believe me? Check this video out, and see for yourself.... You will never feed your kids Kraft anything after watching this: th-cam.com/video/EIU0hwaiAG8/w-d-xo.html
He sold cheese out of the back of a horse car, and Im assuming he didn't pay taxes because there was no need for paper work. Today he would have so many different agencies on his ass, instead of creating a huge corporation he might actually get in jail.
Joseph Campbell also sold his preserves (and tomato soup) out of the back of a horse drawn cart when he started his company. And Caleb Bradham also originally sold his Pepsi-Cola syrup out of the back of a horse-drawn cart. It seems that horse drawn carts are the way to go when starting a business! But regarding taxes, there was no income tax then and probably only local business taxes, if any, so it was definitely a good time to be in business in America.
On the contrary - When things go wrong, people stop buying and the company goes out of business. Drive around your town and count the number of businesses that have been in business for the past 50 years. You'll find very few. The ones that survive are the ones that stay in business by doing good business. The rest have failed or will fail - and they all know that when they start. The consumer is in charge, not the government - and you shouldn't want it any other way. Having a government license does not mean a business will do good business. America is today littered with news of companies in trouble for doing one bad thing or another - and every one of them has a business licence. You hear constantly about products being recalled or tainted food or drugs being removed from the market. And all these companies were inspected by the government and all the recalled products met the standards set by the government at the time. Getting the government involved in business doesn't guarantee you any protection. But customers shopping elsewhere scares a business into doing good business.
You have a mistake in your early history of J.L.Kraft.Stevensille Ontario is about 12 miles from Buffalo New York .The J.L.Kraft homestead is on Garrison rd in Fort Erie Ontario complete with a historical marker in front of the home.Which is directly across from Buffalo on the Canadian side of the Peace Bridge.I grew up in Fort Erie .
Cheese Whiz of 2019 is what I imagine yellow donkey doo-doo would taste like. Gag me with a spoon. Simon, baby, you are so damn cute I wanna just hug you and call you Daddy's Big Boy. You are my Inet crush you hunk of cheese, you! 😘
He mentions Stevensville at first but he later says Kraft lived in Stevenson before moving to Buffalo, and the distance does check out in reference of Stevenson
Actually he was born and lived in Fort Erie I don't know why they're saying Stevensville ( Stevensville is a subsection of Fort Erie such as Ridgeway and Crystal Beach) he was born on Crescent Road and grow up on Kraft Road( I grew up in Fort Erie)
they say Stevensville because back then, Fort Erie didn't include all that's included today. "Fort Erie is also home to other commercial core areas (Bridgeburg, Ridgeway, Stevensville and Crystal Beach) as a result of the 1970 amalgamation of Bertie Township and the village of Crystal Beach with Fort Erie." so before 1970, Fort Erie was basically just the area closest to Buffalo, but now it includes Stevensville, Crystal beach and Ridgway. (i grew up in Fort Erie too, I'm J.L Krafft's 3x great niece)
Had a friend whose brother was a food scientist for Kraft. He explained that they get waste cheese that they blend into the product, and that it could come from various sources.
I would appreciate if you changed to the format where you stated the conclusion and then backed it up in the rest of the video. Bottom Line Up Front. Your explanations often take years out of my limited lifespan.
Well it used to be a cheese spread that could be stored long term without spoiling. These days, its orange colored canola oil with a couple ingredients you might use to make cheese thrown in for laughs.
Yeah cheese whiz sucked so I stopped buying it, it used to have Cheshire hard cheese in it and it was really sharp and delicious, but then it became gross because the company cared more about their bottom line than quality.
Because we must have a surplus of the stuff. I've never worked for a food processing company or I'd be able to help you, but I can tell you things they don't want you to know about Macy's.
Looking for more cheesy trivia video goodness? Then check out this video and find out Is It Safe to Eat Moldy Bread or Moldy Cheese?:
th-cam.com/video/KTCa3RtlNRs/w-d-xo.html
Do you have to be a patreon to submit questions that we would like you guys to answer?
I remember a lot of things I ate back in the 70's tasting different. Sodas or Pop, Candy, Cereals, hotdogs, and over 90 percent of the junk they sell now has been altered for profit. Health, Safety and tastes have been put on the back of importance. One of the reasons I started growing as much of my food as I can, The rest I get from farmers markets. We live in an age where trusting the big manufacturers of anything is foolish.
Ge0 Arc one reason things tasted different back then could be that your taste functions of your body have changed as you’ve aged, not the food. As we age our taste buds become less sensitive, as does our sense of smell. That’s why we remember things from years ago as tasting better. Then again, some foods do change their formulas, which really sucks because they rarely change for the better.
Which show do you like doing the best?
@@rashadpreston7389 He likes all of them equally or else they'll find someone who does, why you thought he owned the channels HOHOHO, he merely reads for them.
Is there any real baby in baby food?
Moist Snail Poop if olives make olive oil, and coconuts make coconut oil. Where does baby oil come from. WTF ARE YOU DOING JOHNSON AND JOHNSON
yes, it is 110% baby
I hope so
Only in Canada.
Is there any toad in toad-in-the-hole?
I'm a food scientist and I had the pleasure of formulating a national brand equivalent to cheez wiz. I know exactly what is in the product. The cheese component is cheese fines. The ingredients of cheese fines are "milk, cultures, salt" so you may or may not see "cheese" on the label, but there is cheese in it. Phosphate and citrate salts emulsify the casein in the cheese fines. The milk protein and whey powder add body and texture. Gums and starches thicken it. Flavoring is added in the form of EMC (enzyme modified cheese), seasoning, salt (the kind you know as well as others like MSG), and flavorful ingredients like Worcestershire sauce. You won't see EMC on the label because it too is supposed to be "milk, cultures/enzymes, salt". However, EMC has been subject to extreme proteolysis and lipolysis through enzymes to the point were you would never recognize it as cheese. EMC is a thick paste of highly concentrated flavor and is a bit of a back door for other ingredients. You are allowed to use "processing aids" in the manufacture of EMC... these processing aids don't have to be declared but may "inadvertently" add to the flavor and aroma of the EMC. EMC is the soup bouillon of the dairy world. The rest of the ingredients in cheesy dips are colors and preservatives.
If you're curious, no I will not buy or eat Cheez Whiz. I won't eat salsa con queso or any other cheese dip in a jar product either. You may think it's because of the EMC. It's not. I actually have no problem with EMC. As a food scientist I had a fridge full of EMC and would combine them like a perfumer to create some very interesting and delicate flavors. It's really just concentrated cheese flavor. You can even make it yourself with very little effort. Limburger was used as a flavoring in many food products for generations because of it's highly concentrated flavor. It was the precursor to today's EMCs. I keep limburger in my own fridge at home. You can make an EMC just by letting any soft/semi-soft cheese (such as limburger) age until it is a spreadable paste. EMC is like a demi glace of l'affinage richness.
The ingredient in all of these products that prevents me from ever eating any of them again is actually the cheese fines. No, that is not a typo of Fine Cheese. Cheese fines are the fractured curd pieces that are left in the whey after the curds have been drained. These fines are collected in a "sock" which on traditional vats hangs about a foot off the floor where they tend to get sprayed with all the stuff that goes on near the floor. When the sock is full the fines are dumped into a barrel in the production room. When the barrel is full they get shipped out as "fish bait" or "dog food" to we all assumed was pet or livestock food manufacturers. At least that was what I thought happened to the fines. Ohhh man was I disturbed when I found out the truth. These disgusting fines go back into human food. You may be thinking the fines don't sound so bad, after all it's just little pieces of broken cheese curds, but you have to understand that they are missing a few crucial steps of the cheese making process. Most importantly the collected fines are not salted or brined and are left warm from the vat to continue the fermentation process that is an early part of making cheese. They develop extremely bitter, sometimes putrid, flavors. They get hard like sand. They become discolored, sometimes slimy. Mold is not uncommon throughout a barrel of fines. Also, being considered a waste byproduct the fines barrels sometimes get treated like convenient garbage cans. You will regularly find rubber gloves, plastic bags, and other debris that was tossed in the fines barrel at the cheese factory.
When I started making cheez whiz and cheez whiz like products I was asked to help the company eliminate an "off" flavor in one of their products. I requested the cheese grading record for each lot of cheese that came in the past few weeks. I was told the cheese in not graded. I asked for the sensory report. There's not sensory done either. I thought ahah! I found the problem. They're not grading or do sensory testing of the cheese to make sure it's all quality cheese. I assumed they were just not catching the occasional bitter or unusual tasting lot of cheese. My past experience with process cheese was "Pasteurized Process American Cheese" which is 98% cheese, butter, and water, and at most 2% salt. Believe it or not a big part of making American cheese is properly selecting the cheese that goes into it for good flavor and body. We had warehouses full of cheese and full time graders constantly evaluating the flavor so that we could blend the best cheeses together. I was ready to teach them how to grade and blend cheeses and eliminate the "off" flavor they were struggling with. Then, to my shock, they brought me several bags of cheese fines. At first I thought it was a mistake. Nope, all of the cheese in the cheese dips was cheese fines! I did taste the cheese fines and immediately regretted it. I gagged, spit it out, and spent the rest of the day rinsing the putrid, rancid, bitter, sour, dirty flavor from my mouth. No amount of strong black coffee could cover up the taste.
The challenge before me as food scientist trying to make a national brand equivalent of Cheez Whiz was to include enough cheese to be able to say it contains cheese but not so much cheese that the horrendous flavor of the cheese fines I was using came through. Basically I formulated pudding, flavored and colored to look like cheese and then added in 2-4% cheese fines so that there was actually cheese in the product.
I've moved on from making cheese and cheese-like foods. Today I work in food safety and quality. I help keep the food safe so you won't have to wonder if your next meal will kill your grandparents or your 3 year old from salmonella, listeria, O157:H7, or some other food borne pathogen. However, I will never eat cheese spreads, cheez whiz-esque products or any other cheesy dips in a jar.
Holy cow! Thank you for this incredibly insightful comment. I don't make documentaries, but if I did, I would start with you and this story!
Holy fucking shit, that's insane, thank you for sharing
thanks clark griswold.lol..just kidding..but you know what?..i also like aldi's brand called clancy's..it might not be the real deal..but damn it is hard to tell the difference..and its cheaper ..
@@yardsausage
Haha, great Clark Griswold reference! I loved Christmas Vacation as a kid. However I didn’t even realize he was a food scientist until years after I became one myself. Wish I had came up with a frictionless coating… I could probably sell it to NASA.
FYI, Clancy’s is a National Brand Equivalent (NBE) to Cheez Whiz. I didn’t formulate that as it’s been around longer than I, but I did tweak the formula and used it as a base for some others we marketed to customers that wanted to still be NBE but differentiate slightly.
The store brands which used to strictly be considered “generic” knock-offs of the real deal are today branding themselves as quality leaders in their own right. HEB, Archer Farms, Great Value, Kirkland, Kroger, as well as Trader Joe’s and Aldis are all store brand NBEs that rival the national brands, and in some cases exceed them, in both quality and flavor.
In the case of Clancy’s different ratios of yeast extract (which gives a very savory flavor) and Worcestershire sauce can produce a wide range of flavors. Combine that with a bit of blue cheese and cheddar EMC and you have a decent cheese dip formula that you can fine tune to give something unique, but at the same time familiar to anyone who knows Cheez Whiz.
@@planeryetalon4653 wow..you really know your stuff..thanks.
*Bonus Fact:* _(since this video had none)_ Sodium citrate, a common emulsifier in industrial processed cheese, can actually be made at home by combining citric acid and baking soda, which are much easier to find. If you have a stick blender and an accurate-ish kitchen scale, you can make "cheese spread" out of _actual cheese_ that is arguably closer to "original" Cheez Whiz than the modern stuff.
Recipe posted below, if you want to try making -Cheez- _Cheese_ Whiz - it's basically four ingredients, plus optional seasonings.
300g old cheddar
180g water
10g baking soda (a bit less than 1.5 tsp) (but measuring by weight is recommended)
7.5g citric acid (a bit more than 1 tsp) (same deal, by-weight is better)
1g MSG (optional) (about 1/3 tsp)
to taste: powdered mustard, Worcestershire sauce, pinch of sugar, etc. (optional)
Grate cheddar. Combine water, baking soda, and citric acid in a saucepan, and bring to barely boiling (it will fizz a bit at first as the soda and acid react). Reduce heat to medium-low.
Add grated cheese a small handful (or an extremely large pinch) at a time, whisking well to combine between additions, and adding more cheese when the mixture heats up enough to start bubbling again. (Try not to actually boil it too much.) The cheese should melt smoothly into the water, instead of separating into an oily, gloppy mess as it normally would.
When all the cheese has been whisked in and melted, turn off the heat, add the MSG and/or other seasonings, and blend with a stick blender until completely smooth.
Pour into a bowl set on a kitchen scale, and add enough water to bring it back up to the original total weight about 500g. (If you were careful to keep the mixture from boiling very much, you shouldn't need to add much at this step.) Whisk to combine.
Pour into a jar or container (let it cool a little first if you're using a plastic container), cover and refrigerate. (Or use it hot right away, if were going to melt some for dip or mac & cheese anyways.)
I used old cheddar, but this can be adapted for other kinds of cheese(s), if you do a little math first. Figure out the amount of moisture in the base cheese (the percent should be on the package), then add enough water to bring the total water up to between 60% and 65% of the total cheese+water weight. Then, based on the total cheese+water weight, use (as close as you can easily measure) 2.15% baking soda and 1.63% citric acid by weight. You can also reduce the total water to around 45% to make a "Velveeta"-ish consistency, or increase it to 70% or higher to make something closer to a cheese sauce that stays pourable when cold.
Pedantic Note: Technically, that proportion of baking soda and citric acid makes trisodium citrate, not (mono)sodium citrate. Trisodium citrate is the variety you'll probably want for emulsifying cheese, anyways.
If we face the apocalypse tomorrow, you deserve a ticket to the spaceship.
I was told there'd be no math
WOW! Strange, but WOW
You're the real MVP!
The old Cheez Whiz contained Tamarinds. Not sure what they are, but they were on the label. I remember because I thought it was a cool word. Tamarinds, Tamarinds, Tamarinds.
"without substantially impairing the taste" I'd argue with that bit.
A lot*
Tastes about as similar to cheese as a cheap hamburger helper filled pattie tastes to the finest fillet. there are cheese spreads that do contain real cheese, they do taste a lot better. I just like the real thing though.
The "Without substantially impairing the flavor" wasn't directed at Cheese Whiz, it was directed at the processed cheese in general. Like was said in the video around 2001 the recipe changed and went from tasting fairly close to cheese, to tasting disgusting. before 2000 it did actually taste very similar.
Vicky Mc it taste very similiar to mild cheddar cheese. Yea if you compare it to a former cheese it doesn’t but it wasn’t meant to
crunch9876 Yeah, if you want "Real" cheese, assuming you can find it,
if they still make it, You'll be paying for it! Even the real cheese I get doesn't taste right anymore...
I seriously think they don't make it anymore... everything is processed nowadays!
I didn't even know that I wanted to know the answer to this
TIFO in a nutshell really
@@BledWh1te I came here to leave this reply haha.
Kraft? HUH! Now don't get me wrong I love Philadelphia and have often used a processed cheese single on snack burger; However they have fucked up Cadburys here in the UK. Hellbent on cost cutting, they've stopped using Dairy Milk for our Creme Eggs, and they just keep adding jelly beans and popping candy to chocolate bars to bulk them out hence using less of the brown stuff. I like a jelly bean but for god sake I don't need them in a chocolate bar!
Doesn't sound very appetizing either!
That seems like something Ashens should try if makes another episode about weird chocolate bars.
Did Kraft buy Cadbury's? I thought Hershey's bought it. Such a shame, when I moved to the US, I stopped eating chocolate entirely because it was disgusting. Now I live in Japan, where luckily the chocolate is decent. :) I'm very sorry for your loss though, and I can empathize. This corporate American destruction of all things pure must stop. Leave my chocolate alone T_T
Edit: It seems you're right, it was Kraft. They both make inedible food though, so it's easy to confuse the two lol
Let's be honest, any change to Dairy Milk or Creame Eggs was always going to be met with opposition, derision and tuts about how it was better before. Just like Marathon was better before they renamed it as Snickers. I've tasted the new Creame Eggs, and to be perfectly honest, I couldn't tell the difference. Of course I always thought that they tasted aweful, so no change there.
just get a mars bar...
Well..... this helps answer some questions around my house..... it had been many years since I had purchased CheeseWhiz...and I grabbed some eagerly up excited to share with my now teen children.... thinking of how much I had enjoyed a fast toasted cheese treat many times in my youth.... remembering it to be insanely delicious for extremely little effort ....I was bewildered when they tossed the offending “sandwich” on the counter and exclaimed that things must have been tough in my day that we were forced to eat something so offal. I really could not understand.... I tried a bite and thought I was losing touch with my memory... I insisted it used to be delightful.... they were not convinced. I am now vindicated! Thank you for answering this family mystery!
Get some from canada if you can. It still tastes more or less fine.
Why in the world would you ever offer anything to anyone, especially your children before trying it yourself? Haven't you heard of disgruntled store ex employees replacing foods in the store with ones they poisoned and re-sealed? Never had a nasty surprise of any other kind? I once found a whole mouse in a loaf of bread and something, probably a clump of earth, i hope that's what it was, in an ice cream. Though that was in Russia.
Laurie Palmer Well, They found that your tastebuds do change with age,
what you liked as a kid, you might not like after you grow up... I tested it on myself,
I've been trying stuff I loved as a kid, but with recipes changing, it's hard to tell...
to sum it up, some were just as good if not better, others fell to the wayside!
But yeah, like Siana said, check it yourself before you go telling your kids that this or that
is great before you confirm it... they'll think mom has been Smoking that funny stuff again! lol :-)
That’s just offal!
B Green ..😂.... that’s Siri for ya ..... I dictate and poorly proofread isn’t that offal 😂
Apparently, someone in the Kraft boardroom noticed that since the product had Cheez in the name, and not Cheese, there was no legal requirement for the product to contain cheese.
"Cheez Whiz! Less cheese, more whiz!"
*no but i got cheese whiz* ~ Ryan Ross
Stephanie Rodriguez
I clicked on the video to see this
@@qewdascz1839 S A M E
This is why I came
No but I got cheez whiz
I thought it was just me. When I was a kid I loved Cheeze Wiz, but I tried it again recently and figured it contained chicken, because it was completely fowl... or foul.
all Kraft products are vile.. I'm not sure how they have managed to stay in business for this long - their food isn't even food. Same goes for Hershey's, I guess. Americans will eat anything as long as it's cheap lol
Definitely not only Kraft… Many products from many companies have been re-engineered „without impairing taste“. The result is a good result for profits, but over time all these „improvements“, „new taste“ etc only deteriorated taste over time. Not to mention the adverse effects these products might have on our health...
Indeed. Just look at Mc Donald's. If you pit a hamburger in your pocket and forget about it for 14 years, and it still looks edible,. it's not food.
th-cam.com/video/6rxAXzWDZwQ/w-d-xo.html
.... why would you put a hamburger in your pocket though?
Danielle Spargo better question is how do you forget about for years...
Pocket doesn't have to mean in cloths, my backpack has pockets, cars have pockets, roos have pockets. Many things have pockets... but how to forget about meat byproduct on cardboard buns for years.... mmmm yum *ughpuke!*
#saveryanrossfromhischeezwhizaddiction
No, but I got Cheese Whiz
"Given the modern day taste of it, well, who knows?" I seriously laughed way harder at this than I should have.
did you get any chips ??
Izzy Bee no but I got cheese whiz
Cheez Whiz, just like everything else, has gone to hell.
Damn the bean counters.
I Imagine that it smashed their profits down too. Since cheese whiz isn't used nearly as much as it was in the past. It's only used as a nacho dip anymore and even then not so much if the person has access to quality refrigerated cheeses.
Aggressive Tubesock pay the price the market decides is capitalism.
Bean counters are the reason why everything I recall as a child tasting good now tasting like utter crap. Kit Kats, nearly every cereal I've had as an adult, Nestle Crunch bars, all cheese products, McDonald's (entire menu), Burger King (entire menu), you name it.
@@Sentient.A.I. it isn't used as much because it isn't good anymore.
Wow, leaving panic! really changed Ryan Ross
Ohmygodno 😂😂😂
Well,it's not the same cheese whiz for him anymore without brendon.
He looks good though, even better than before (because no matter what, he is an adorable squishy little bean) but why did he leave?
Oh yeah, because *"CREATIVE DIFFERENCES"*
eat soap LOL
AAAAAAAAAAH
It's no longer Cheez Whiz. It is now Cheez Wuz.
I couldn't take this seriously because I was thinking of Ryan Ross the whole time 😂😂😂
Crazy Girl Meets World Yes
Crazy Girl Meets World Same that is literally why I clicked this video. Comments about Ryan Ross are what I live for, along with Ryden fanfics.(sorry Brallon shippers, but s'cuse me, could you please leave?)
SAME
Same
S A M E
Kraft has RUINED a lot of items trying to save money! Cheez Whiz is just one! Australian vegemite is another. Although they tell people it is to make it kosher or reduce the salt or something. All I know is it DOESN'T spread as it used to and it will actually grow mould now, tastes slightly different as well! So many companies trying to stretch the dollar further. Items are also shrinking! Greed!
They'll also say that it's a good trade off to shrink the packages because keeping them the same size would up the cost. I'd rather have the normal size for more than be ripped off.
actually kraft didn't invent it, Walter Gerber of Thun, Switzerland, in 1911 did. J.L just patented it in the U.S (i'm related to him distantly lol)
@@orangeradishneo Suk
Evelyn Harber Let's not forget Velveeta.
@@CEOofSleep calm down there bad boy
*No, But I got Cheez Wiz*
#SaveRyanRoss
#1800saveRyanRoss
😂😂😂👏🏼
yEE
i have found it
*the panic! trash*
ryan is shook
"No, but I got Cheez Wiz"
Aurora Dawn 😂😂😂😂😂😂😂😂😂
Iconic
I was waiting for this comment
*Did you get any chips?*
This meme will never die
That's probably why I suddenly disliked Cheez Wiz around that time.
There are a lot of things that have gotten (tasted) worse over the years. I think it is when the bean counters (accountants) get involved. They look for cheaper ingredients and end up with an inferior product.
That's the nature of capitalism for you. If you don't like it, well...
...there's not really anywhere else you can go. "Social democracies" like Sweden didn't socialize that kind of industry. Most Swedish businesses are fairly capitalistic.
J.J. Shank The problem I have the States are the corporate owned restaurant franchises. I got spoiled from awesome food in Europe. Now the food in the States don't measure up....Except for Brazilian steakhouses, there some awesome Brazilian steakhouses in the States.
well, I'm glad to know not to buy it. I liked it a lot as a kid and sometimes crave it but forget about it in store... if the ingredients are total shit now and folks dislike it now... I'll just keep buying real cheese instead.
I HATE how all of these companies keep changing their ingredients to total toxic shit and never taste the same. I refuse to buy it again... I don't know how they stay in business.
if you call to complain they will often send you a check if you weren't granted a refund at store or they'll send you a free coupon. I've only complained a few times.
J.J. Shank no natural capitalism having company make cheap cheese products like kraft and other selling expensive real cheese like Sargento. That is capitalism. Capitalism is choice.
Is Ryan Ross triggered or quaking
So we should import our cheeze wiz from Canada now
rgbii Call Wolverine, quick!
No. Import it from nowhere. It's gross.
We do take our Kraft very seriously. (Check the per capita and gross number on the comparative sale of Kraft Diner for instance.)
I seriously wouldn't be surprised to find out we're the only place left with cheese in it, because we'd revolt otherwise.
still tastes like ass here IMO but its been a while since i've had it so maybe i'm just mis-remembering
It taste's nasty here in Canada as well.
RYAN ROSS
Im sorry if you're hearing me scream RYAN ROSSS
"no but I got cheez whiz
itisnotafriday SAME
Hell yee
He's the reason I clicked on this video
yee! at my nonexistent romance same
Haven't heard anybody call urine 'wiz' in a while. Thanks for that
there might not be real cheese but there is ryan ross
People who like cheese do not buy anything from Kraft.
I like whiz
I like processed cheese
If you don't like kraft, stay a mile away from 'off brand' kraft xD
Unless you're Ryan Ross
i'm here because of ryan ross
No but I got cheez whiz
Hehehehehe
They ruined their macaroni and cheese a few years ago by changing the formulation. It went from being the number one choice to a vile, nasty concoction that rates well below most cheap store brands. But they didn't reformulate the price point. It's still the most expensive of the lot. I don't buy it anymore at any price and I'm sure I am not alone in that.
Hey did you guys get any chips? No but I got Cheese Whiz.
I'm just here to like all the Ryan Ross comments
Bianca Di Angelo3340 same haha
Same.
WHAT?
lowkey clicked on this video just to find the p! comments
Because of Wallace and Gromit i can't take a British person saying "cheese" seriously
Cheese, Gromit! Cheeeeeeese!
Wallace and Gromit almost single handedly saved the Wensleydale Creamery. The writers chose the name basically randomly for its interesting sound, but that got the audience interested to try it.
Wallace a fellow connoisseur of fine cheese.
I love Wallace and Gromit!!! LOL :-)
Everyone knows the moon is made of cheese
Whiz chezalifa
I was reading the comments and there are really people who wants to know this not only Panic! fans commenting on Ryan 😂😂😂😂
...So, I get to be the weird one who enjoys Kraft immensely. No other cheese (or cheese product) makes a grilled cheese as good as their cheese. I've also tried other cheeses from the deli and they too don't taste as nice as Kraft singles. I find most other kinds to either be way too stiff or have a bit of a sour taste (which shouldn't be surprising considering how cheese is made but I still don't care for it too much). I'm not saying Kraft is the best because I don't have a favorite but I'd probably cut out eating sanwiches if I didn't have it.
who is the best member of u.s pop punk band panic! at the disco?
cvprisun ryan ross
only ryan ross knows the answer
I came here to make sure Ryan Ross wasn't being lied to
No, but I got cheese whiz
1000 to 3.. about the best like to dislike ratio I have seen so far. To paraphrase George Carlin : Chocolate flavoured means : no fuckin' chocolate.. Cheeze wiz means : no fuckin cheese, or it would have been named Cheese.
Cheez-whiz = Synthetic Cheese
Justin Hill aka : not cheese :)
No, it’s just milk from Ryan Ross.
Milky RyRo
*_sOurCe oF MilK_*
( ͡° ͜ʖ ͡°)
occupation: the family disappointment STOP
WHY U GOTTA REMIND ME
WHY DID I READ IT
WHY
_Ryan Ross is quaking_
Panic! fandom laughing in the background
"...without impairing the taste of the cheese." Have you ever tasted process 'cheese'? It does not taste like cheddar and has the texture of plastic milk.
Lol, do you live in the US?
Unless you're over the age of 40, you probably never tasted cheese whiz before... what they currently call it existed.
David Folsom must have missed the part when it was noticed in 2003..... You do not have to be that old.....
I love all the Ryan Ross comments 😂😂👍🏼
No but I got cheese whiz
RYAN ROSS WHERE ARE YOU
James Kraft was from Stevensville, Ontario Canada which is (by car) approximately 15 minutes away from Buffalo, NY, USA. In the video you mention Stevensville first then mention another town Stevenson. The proper place is Stevensville not Stevenson. Now Stevensville is part of Greater Fort Erie but still has Kraft Road where the farm originally stood.
I think one of the family member's homes is still there, i think the parents of J.L i believe my grandma said..
they used to have family reunions there - there's hundreds of us distant relatives around southern Ontario alone :)
So we can blame the Brits for cheese whiz??
No but I got cheese whiz
I think most people came here from some kind of Panic! At The Disco. Including me.
*no but i got cheese wiz*
"Hey, did you guys get any chips?"
"No but I got Cheez Whiz."
If you want the whole video, it is Cheez Whiz full clip, and it is old Panic! At the Disco, if anyone knows what they are.
They are an alternative rock band formed in 2004 by Spencer Smith, Ryan Ross (technically George Ross, but that has a whole different explanation. His name is George Ryan Ross the Third, but prefers to be called Ryan. I could talk about this all day but I don't want to.), Brendon Urie, and Brent Wilson. Brent was kicked from the band in 2006, roughly a year after they released their first album, A Fever You Can't Sweat Out in 2005. They replaced him as bassist with Jon Walker. In 2008, they released album Pretty. Odd. A while later, in 2009, Ryan Ross and Jon walker left the band due to "creative differences" and formed a new band called The Young Veins.(Take a Vacation! Was the only album they released, but Ryan released some solo music, you should check all of this stuff out, see if you like any of the stuff.)
After they left, Panic! Released Vices and Virtues in 2011, Too Weird To Live, Too Rare To Die! In 2013, and the most recent album being grammy nominated Death of a Bachelor, and their newest album coming out soon, Pray for the Wicked, June 22.
Before the release of Death of A Bachelor, Spencer Smith left the band, leaving Brendon as the only original member left of Panic! At the Disco. Brendon Urie found touring members and Dallon Weekes, touring bassist was upgraded to a spot in the band, only to be dropped back down to his touring place. He also left Panic! at the Disco not long after. Brendon Urie remains as the only actual member of Panic! at the Disco to this day.
Well that was fun, and sorry, I just really wanted to put in the whole history. There was not as much detail as I could have given it, but that is because I didn't want to kill whoever read this by giving them a humongous story to read.
Anyway, if this was helpful or entertaining in any way, please like my comment, I am desperate.
Nah just kidding you don't have to if you don't want to.
Be proud of me, Brendon Urie.
I just told the story of Panic! At the Disco.
4 months listening to them and I know all of the songs, I can identify them from just a one second part from the song, I know all of the lyrics, a bit of stuff about each and every member of Panic! AND their entire history. Yay.
Hmm.
Please like if you enjoyed this comment (no one will, it's just the history of a band no one really cares about, if you are on this channel.) And I might do more of these stupid little things or something, I don't know.
BYE PEEPS
The Cat Whiskers Come From Within
also brendon and ryan may or may not have fucked each other at some point
Okay but I can't be the only one who thought of Ryan Ross throughout this entire thing
i DID TO 😂
holotone THAT IS WHY I’M HERE
Who didn't that's the question 😂
Who the hell is Ryan Ross?
@@TylerBaraby my idol.
Also he was a the guitarist and luckiest of the band, Panic! At The Disco.
Cheeze Whiz
This comment section is full of people pretending they stopped liking new Cheeze Whiz before it was cool.
I literally clicked on this video to see the Ryan Ross comments
Same
Amanda Grace Calmere we all did
Ah Simon, great ending about the whizz! Made me literally LOL here in my office.
Cheese wizz is utterly vile.. I remember when I moved to the US from South Africa (where our every day cheese is Gouda), my mother made me a sandwich with kraft singles. I took one bite, and then went the rest of the day without eating. I didn't want to tell my mother it was gross though, because we didn't have much money, so I just skipped lunch on cheese days. Nasty stuff was the bane of my late childhood (11-15). ew.
Danielle Spargo
I don't like cheese in general, even when my parents buy better cheeses, I just can't eat the stuff.
I only ever tolerate it, like on burgers. Except on pizza, glorious pizza, you are my exception.
Danielle Spargo, I absolutely revile the kraft singles... and especially "American Cheese" which tastes more like the plastic it is wrapped in than any actual cheese.
LordMelusar “revile” pretty accurately describes my feelings about that nasty yellow paste as well. If you’ve ever seen how it’s made in the factory, you’d probably feel a bit queezy. It looks like a waste processing plant
Kraft is one of the better american single cheese, other brands are horrrible, and have zero taste
I don't understand what people have against "processed" cheese (all cheeses are "processed"), it's just cheese with a bit extra vegetable oil added in for a smoother consistency. It tastes like milder and creamier cheddar (which is basically what it is).
Anyone got any chips?
No but I got cheese whiz
Itz Jada RyRo is s h o o k af
It’s “hey,did you get any chips” “not anyone got any chips”
Panic! At the Twentyee one The cheez whiz expert is speaking
Panic! At the Twentyee one | I know.
Buffalo chips ¶:
Ryan Ross.
Kraft Singles...ugh I remember that as a kid I used to take those and eat them right out of the package.
I was gonna make a *cheesy* joke, but I can't think of anything
You aren't milking it hard enough.
Thanks for bolding it.
That's gouda, cheesy jokes aren't that grate, Jack.
Well, the Kraft stuff at least is not a cheesy joke, though it has all the ingredients to make it one, just not apparently the cheesy part.
Fuck you
Stevensville is less that 50KM from buffalo, not over 200. Thats why he chose Buffalo and not Detroit. Stevenson is not the right town.
Cheez Whiz source of milk- *Ryan Ross*
When you get asked yes or no questions you should just post a two second video where you say "yes" or "no" it would probably get a lot of views.
1:01 Wait.. he drove a 'Patty Wagon?'
simon here answering the real questions
So we can blame the Brits for Cheez Whiz? I never knew that.
Can't have been very popular here because I've never seen it here in my life. I thought cheez whiz was an american thing and I had to watch this video to understand 100% what it is.
Also maybe it's just me but never have I made cheese on toast with a cheese sauce. Default cheese in England is cheddar. Personally I just slice or grate it on the bread and then grill it. I've never heard of anyone using cheese sauce for it.
Apparently since cheez whiz is not a thing here, I can only assume the British public thought it tasted like complete arse and it was never to be seen again.
Yeah, you often here Brits use Cheese Whiz as an example of how lazy Americans are, little did they know it was invented for them.
Emerje1 You never hear Brits talk about Cheese Whiz. What are you even on about?
Welsh Rarebit is not the same as cheese on toast, it's essentially a cheese bechamel sauce served on toast. Though saying that it's quite labour intensive is a stretch, it does take maybe 10 minutes to whip up which is a lifetime compared to something that comes straight out of a jar.
rabidfurify To AMERICANS it's labour intensive.
My goodness, your fact checkers must be on vacation. Stevensville, Ontario, Canada is 15 kilometers from the Peace Bridge that goes to Buffalo NY USA. It is some 400 kilometers to Detroit, MI, USA so there is no need to wonder why J.L. Kraft went to Buffalo. Initially you say Kraft was from Stevensville then at the 26 second mark, you say he is from Stevenson, Ontario. I could not find a place called either Stevenson or Stephenson in Ontario.
Anything made by Kraft is NASTY. Kraft cheese is also NOT REAL CHEESE. It's cheese flavored plastic. Don't believe me? Check this video out, and see for yourself.... You will never feed your kids Kraft anything after watching this: th-cam.com/video/EIU0hwaiAG8/w-d-xo.html
He sold cheese out of the back of a horse car, and Im assuming he didn't pay taxes because there was no need for paper work. Today he would have so many different agencies on his ass, instead of creating a huge corporation he might actually get in jail.
Applies to all big companies of today, they initially started out as near-bandits (and arguably, for some, remained so).
simhopp USA had no income tax u til 1913, so you're righy
Joseph Campbell also sold his preserves (and tomato soup) out of the back of a horse drawn cart when he started his company. And Caleb Bradham also originally sold his Pepsi-Cola syrup out of the back of a horse-drawn cart. It seems that horse drawn carts are the way to go when starting a business! But regarding taxes, there was no income tax then and probably only local business taxes, if any, so it was definitely a good time to be in business in America.
ROGER2095 not a great time to be a consumer though as if anything went wrong with a product only the consumer is to blame.
On the contrary - When things go wrong, people stop buying and the company goes out of business. Drive around your town and count the number of businesses that have been in business for the past 50 years. You'll find very few. The ones that survive are the ones that stay in business by doing good business. The rest have failed or will fail - and they all know that when they start. The consumer is in charge, not the government - and you shouldn't want it any other way. Having a government license does not mean a business will do good business. America is today littered with news of companies in trouble for doing one bad thing or another - and every one of them has a business licence. You hear constantly about products being recalled or tainted food or drugs being removed from the market. And all these companies were inspected by the government and all the recalled products met the standards set by the government at the time.
Getting the government involved in business doesn't guarantee you any protection. But customers shopping elsewhere scares a business into doing good business.
RYAN ROSSSSSSS
ryan ross
You have a mistake in your early history of J.L.Kraft.Stevensille Ontario is about 12 miles from Buffalo New York .The J.L.Kraft homestead is on Garrison rd in Fort Erie Ontario complete with a historical marker in front of the home.Which is directly across from Buffalo on the Canadian side of the Peace Bridge.I grew up in Fort Erie .
Another "cheese food" like Velveeta with no actual cheese.
Right???! And Velveeta used to be pretty tasty. Now it tastes like a salty, greasy, brick.
Cheese Whiz of 2019 is what I imagine yellow donkey doo-doo would taste like. Gag me with a spoon. Simon, baby, you are so damn cute I wanna just hug you and call you Daddy's Big Boy. You are my Inet crush you hunk of cheese, you! 😘
Huge Correction Here: Stevensville ontario is literally 10 miles from Buffalo, its closer to Buffalo than it even is to any city in Canada.
flishlish
Apparently, Simon needs to learn how to read a map.
He mentions Stevensville at first but he later says Kraft lived in Stevenson before moving to Buffalo, and the distance does check out in reference of Stevenson
Ya I looked the guy up on wikipedia and he's from Stevensville not Stevenson
Actually he was born and lived in Fort Erie I don't know why they're saying Stevensville ( Stevensville is a subsection of Fort Erie such as Ridgeway and Crystal Beach) he was born on Crescent Road and grow up on Kraft Road( I grew up in Fort Erie)
they say Stevensville because back then, Fort Erie didn't include all that's included today.
"Fort Erie is also home to other commercial core areas (Bridgeburg, Ridgeway, Stevensville and Crystal Beach) as a result of the 1970 amalgamation of Bertie Township and the village of Crystal Beach with Fort Erie."
so before 1970, Fort Erie was basically just the area closest to Buffalo, but now it includes Stevensville, Crystal beach and Ridgway.
(i grew up in Fort Erie too, I'm J.L Krafft's 3x great niece)
Thanks for the info in Cheese Whiz. I'll stick with my "Imitation Cheese Food Product"
One of your BEST ..MrHiskey
Stephen Mortimer I agree I thought this episode was really good
Normally I am tuff on "the Hiskey" (so he knows I mean it now)
Thanks :-) -Daven
I prefer Easy Cheese from Mondelēz/Nabisco - Because I like saying Mondelēz :-D
BlueFrostedGlass you know that Mondelez is practically Kraft, right? It's the new name for the corporate company, Kraft food.
Nabisco's "easy cheese" has chedder cheese as the 4th ingredient..hmm
Hey did you guys get any chips?
No but I got cheese whiz
Had a friend whose brother was a food scientist for Kraft. He explained that they get waste cheese that they blend into the product, and that it could come from various sources.
I'm Italian. Never had a single jar of the stuff in my life.
You're not missing much.
I wonder what the chez wiz TASTED like before! I'm American- born in 1963. I'm SKURD
Yo Ryan Ross needs to get over here
(and eat cheese whiz in the bathtub)
Ryan was kneeling in the bathtub
1950 In Philly Geno & Pats Spilll Whiz Over A Sreak And A Sandwich Was Born😤
Do one on Whistlers mother, not your mother, the painting
I would appreciate if you changed to the format where you stated the conclusion and then backed it up in the rest of the video. Bottom Line Up Front. Your explanations often take years out of my limited lifespan.
what the fuck is cheese whiz
Tea and Cake ol
Melted plastic that tasted like chemical that looks like cheese
The 'Murrican diet in a can
British laziness in a can.
Tea and Cake ryan ross
Well it used to be a cheese spread that could be stored long term without spoiling. These days, its orange colored canola oil with a couple ingredients you might use to make cheese thrown in for laughs.
Yeah cheese whiz sucked so I stopped buying it, it used to have Cheshire hard cheese in it and it was really sharp and delicious, but then it became gross because the company cared more about their bottom line than quality.
It ain't EZ being cheesy
As Jay Leno once said, "I'm not eating anything that says it's got WHIZ in it."
Why are American food and drink companies *impulsively addicted to put caramel coloring in everything*
Don't ask why before asking if.
Because we must have a surplus of the stuff. I've never worked for a food processing company or I'd be able to help you, but I can tell you things they don't want you to know about Macy's.