Can we just take a step back to appreciate that they're so in their own Canadian mindspace that they heard of a cave in America where massive cheese wheels are stored and immediately assume that the cave is storing Kraft Singles?
Are you ready for it? American cheese is Canadian. The process was invented in Switzerland at the turn of the century, but it was popularized and branded by Kraft in Canada.
This is the perfect encapsulation of these Woolie tangents, where he talks at length with passion and keeps the conversation going not realizing both that he is repeating himself and that he doesn't actually know what he's talking about.
It's especially funny because one of the Slang terms for Canadians is "Cheesers" because of how many of them were known to sneak across the border into upper Midwest states to purchase large amounts of American produced cheese
If anyone wants actual info as the why the US government bought cheese, it was a way to get money to dairy farmers when dairy production was larger than the demand. The government bought it, and then used food assistance programs to distribute it to people. Nowadays, almost all of the cheese in the caves is owned by private businesses. Dairy farmers are still selling excess cheese to the government, but that is being used for school lunches and other food assistance programs, not being stored in a cave in Missouri.
This is the third time I heard some conspiracy stories about American dairy industry. What the hell. Why they have so much power? The other two thing I know is that American dairy business did a mass propaganda of "Soy makes your kids gay" and "margarin is cancerous"
And the reason the Canadians have their syrup reserve is to stabilize the price as opposed to "Ohio polluted our water now we need to hydrate with maple syrup"
Cheese is not the source of the protein and its added in. The cow its from is the source and we have OTHER protein sources. Milk from cows was never necessary. It's a product of living in Western European descent based societies. You have to look at societies that didn't come from such backgrounds (which is 80% of them), it's why they are largely lactose intolerant. The ability to consume milk from non human sources PAST infancy is a mutation developed over centuries.
@@LiammJH it's manufactured to do so... Manufactured. Have you had unpasteurized milk? Or more importantly, are you a non white person who doesn't have the mutation that those descending from western European based societies would have that even allow them to have non human milk past infancy...
@@Kladyos it's not beneficial. It's literally, WHITE PEOPLE keep doing it, so their bodies had to adjust because they kept getting sick. It would be like getting used to poisons because you kept eating poison. There's a reason 80% of all non-white people are still lactose intolerant. We didn't need to keep drinking cow milk and we certainly didn't need to keep doing it past age 4. Cheese is like cocaine addiction, you made yourself ok with having it so long you think you need it and make excuses for what you need it when you never did and it had some benefits, but you really just needed to keep justifying having it. The level that Americans keep showing any lack of understanding world cultural history or anthropology explains why you keep trying to remove everyone else from your history books. All humans live without cheese. You cannot live without sugar. Complacent hedonistic society changes aside, you can live without one and not the other.
In a survival situation where there's major food shortages, Woolie would rather pull out a canteen of syrup to sip on instead of a hunk of cheese to take a bite out of. WHAT? Gonna spike your blood sugar and immediately crash. Fat+protein is way better in this situation than straight sugar. Woolie should know especially how bad high amounts of sugar are for you over a long period, he had a diabetes scare!
Canada is keeping all that syrup to use in their upcoming, 100% real, diabetes extinction campaign. What other purpose would they keep all that syrup around for?
I don't think most people including me can withstand the idea of just eating entire bites of old cheese to survive. Not much point if the survivors can hardly keep it down as their main intake.
@@Tenems941 Obviously it wouldnt be spoiled cheese, defeats the purpose of storing an emergency food. Aged cheese can be great, in small amounts. Most people dont like the thought of chewing entire chunks of cheese for survival.
That Canadian was probably perfectly capable of making real, good cheese, but knew that Americans will eat literally any garbage you put in front of them so why put in the extra effort.
Those cowards didn't even include the part where it's brought up that "American cheese" means something different to different socioeconomic backgrounds. For poor people, it refers to stuff like Kraft singles, but to the middle class, it refers to mild cheddar or Swiss. Also remember that these are FRENCH Canadians we're talking about, so their opinions on food are some of the most pretentious in the world.
Because it was a stupid ass bullshit comment. Someone wanted to make a socioeconomic comment using cheese. If you're poor American cheese is still the white cheese or whatever's at the store, not anything specific
I mean, France has more types of cheese in a single region than the united states do as a whole. France alone concentrates 60 to 70% of all cheese varieties in the world, so there's no real comparison. Canada is basically the same as the US, as far as we're concerned.
Okay, so here's the interesting thing about American Cheese, there are two kinds. There is the gross Kraft singles kind that are individually wrapped in plastic and ought to be outlawed, then there's the American cheese you get in the deli. The difference in taste and texture between the two is night and day especially when used in cooking.
So like you saw while looking it up Kraft Singles, the orange paste "American Cheese" is not representitive of all American Cheese. If you go to a deli and order American Cheese, what you're getting are slices of a cheese made of a cheddar and colby mix. Depending on the type of chedder used, it may be lightly orange, or more off white. That cheese is really good on sandwiches, especailly Roast Beefe, and it can be useful in making a cheese sauces. This is because it has a lower melting point than harder cheese, so it doesn't separate into milk protine and oil, like you would see when you heat up and melt straight up cheddar cheese. Unfortunately, thanks to some assholes in markeing, Kraft's Individually Packaged Sliced "Cheese" Food Product, and Velveta cubes, have become the defacto reprentation of what is otherwise a very smooth and mild cheese.
This is the most correct comment so far. Also, who even buys individually wrapped kraft? Like you can buy a 'pouch' of them that re-seales and just is a stack of slices
@@mor3gan285 Most people buy the individual wrapped ones. Because I'm pretty sure they're cheaper, and also each slice being individually wrapped means they'd keep for longer than a whole pack since when you open a pack of several slices, you're exposing all of them to air and even resealing doesn't fully deal with that unless maybe you have one of those food sealer machines at home, which obviously most people don't.
“That thing was too big to be called a Cheese. Too big, too thick, too heavy, and too rough, it was more like a large hunk of iron.” - Bleuserk Narrator
I think Woolie was probably thinking about how long it would last but good god I couldn’t imagine having syrup in a survival situation vs cheese. Like sure let me just chug this bottle of syrup real quick for my nutrients.
Fuck THAT. Munster or Swiss on a Burger or in Cheese steak (Pepperjack is good on those too) is fucking GREAT. Why limit yourself to just artificial cheese product with a backing of pork? (Gelatin is often Pork based)
@@iller3 There's OTHER Cheese Steaks, Outlaw for instance which is Mexican style (plenty of veggies, Chipotle, the steak and PEPPERJACK). Do not dismiss others just because the Philly is most common.
@@boxtank5288 As one from Philly can attest, variety is best. Even here, we have a lot of different types of cheese steaks with choices besides just provolone, whiz, or American(no one uses Kraft singles...). A chicken cheese steak is one of the best things created.
The heartbreaking thing is that the original American cheese prototype, Velveeta processed cheese, was actually a way to cut down on food waste. It was a pure cheese blend stabilized with sodium citrate. Then when the brand was bought in the late 1920s by Kraft Foods, Velveeta was reformulated with several additives to cut down on cost, and rebranded as a health food of the future.
Velveta (an American cheese brand) works really well in a cheese sauce for mac and cheese. It melts easily into the bechamel base, and it helps bring together all the other cheeses you're adding since it has emulsifiers in it, and not all cheese is good at melting without separating into oil and sludge.
Wait...wait...is Woolie ACTUALLY arguing that SYRUP would be more USEFUL than cheese? Like I get if you LIKE it more, but to claim that it would be BETTER to have in an emergency is so absurd. Edit: WOOLIE I HATE AMERICAN CHEESE BUT KRAFT SINGLES LITERALLY ARE AMERICAN CHEESE!!!! Edit 2: OH WAIT WE GOT REVALAITONS!!! Move on. Edit 3: Woolie it's a gun(graph).
Woolie, love ya, and I’ll shake your hand when we meet. but as a Wisconsinite, we charcuterie fightin immediately after. Our shit is global cheese competition winners.
american cheese is literally just regular cheese, usually a blend, melted down with added gelatin. Plus a handful of coloring and flavoring agents, some shelf-stabilizers. But at the core, it's just cheese. We joke about it being 'plastic cheese', but nothing in there is unnatural. Even the gelatin tends to be made out of collagen from bones.
This whole conversation is dumb because the cheese caves are filled with cheddar, Swiss, and other semi hard to hard cheese. What madman would stockpile kraft singles.
If I remember correctly the cheese the US has stored away is actually pretty high quality. Inspectors were hired to make sure that dairy farmer's weren't just giving them the dregs and because of that almost all of what's in there is grade A
The notion that a Kraft Single is better than a normal ass slice of american cheese may be the worst food take I've ever heard be spoken without the speaker sounding like they're about to start foaming at the mouth. Woolie, I don't know what kind of American cheese you had in the past but I assure you, the average stuff is inoffensive at worst (and at best if we're being honest) and nowhere near as bad as a kraft single, which is basically just edible plastic with dairy flavoring. Edit: even the yellow American, while shit, isn't anywhere in the same ballpark as a Kraft single
@@adams3627raft singles are American cheese, and by far the most popular brand. I like Kraft on a burger or grilled cheese but it ruins most sandwiches. There are much better non-Kraft products out there. It’s kinda like an apple situation. Red Delicious sucks really bad, but for some reason the American market decided it was the main apple. Nowadays we’re realizing that both are generally worse than the alternatives (except, again, on burgers or grilled cheeses).
Woolie's wild takes are like him loading up a sniper rifle, delivering a perfect headshot, and then going "no see but the thing is, his head just did that, you're the ones being weird."
Land O' Lakes sharp cheddar is THE BEST sliced orange cheese, Kraft singles are t-rashhhhh. You will never be ABLE to go back to Kraft singles on your burger, grilled cheese, bologna sandwich, chicken fillet roll, subs etc. after having Land O' Lakes sharp cheddar.
I get that this is probably a bit, but I really don't get the hyping up of syrup... like honestly, if you brought syrup to a party I think a lot of people would be hella confused, lol. Cheese has fat and protein which are way more satiating and versatile. Syrup is just... liquid sugar. No one goes to house party and is like "ayo, where's the syrup??". I'm Canadian and I'd rather have a stockpile of cheese vs a stockpile of syrup. In a survival situation, you definitely need the macro-nutrients of cheese more than just raw sugar. In fact, I'd prefer a stockpile of cheese even in a non-survival situation tbh (especially considering how expensive cheese is here...). Even wack-ass American cheese would be more useful than syrup.
"American Cheese" is any cheese/product mixed with Sodium Citrate. You too can use it to make Fine Aged Cheddar and Smoked Guda in melty American slices on a burger! Binging With Babish covered this in his Grilled Cheese Sandwich episode.
To my understanding, the military values low-fiber high-protein foods that don't digest too fast for operations and emergency situations because limiting how often you take a shit is actually a logistical benefit that they care about. Like I think the air force or NASA will specifically serve steak before missions so you don't get too distracted by your bowels and MREs are famously thought to cause constipation. So maybe that's why we have a cheese reserve🤷
If you've ever watched 'Super Market Sweep' you know cheese is way more valuable than syrup. People bashing each other's carts to get to those giant cheese wedges
American cheese is just a cheese that often has some sort of additional oil base (much like Cool Whip is an oil based whipped cream) to make it less expensive and less difficult to spoil, it's just become cheaper and more oil based throughout the years in its' more ubiquitous versions. It's a melting cheese, not really something you want with cold cuts or on a decent meal. I think chat nailed it in that it's for burgers, and grilled cheese (whether alone or with another cheese) and such.
American cheese is such a dumb meme at this point and nobody bothers to look any deeper on it. There's a variety of American cheeses just like any other cheese. Good, quality, deli-style American cheese is like a soft mild cheddar, it's great. American cheese as a whole is a fantastic binder cheese for sauces and mac and cheese. But yeah if you only ever try Kraft singles and don't bother to do any more digging, sure.
So something I noticed growing up with american cheese, it's one of the easiest to dry out. if you get a block of american you wanna make sure that stuff is hard vacuum sealed, hence kraft singles, but apparently gets extra creamy and buttery flavored when you shred it. something about aeration or something? great on chili type stuff, but afterwards you better use the whole block cus it'll turn to plastic in like an hour
Re: American cheese; Woolie needs to understand that anything that might be listed as specifically "american" is not some kind of specialty, it's means it's just been adulterated and cheapened to let corporations sell us more of it.
Just to clarify, the Canadian maple syrup reserve isn't, in the strictest sense, a _government_ owned and operated reserve. It's maintained by the Federation of Quebec Maple Syrup Producers (Fédération des producteurs acéricoles du Québec, or FPAQ), a de facto cartel of private companies that regulates the production and pricing of maple syrup in Canada (and thus the world, as Canada is by far the number one producer and consumer of maple syrup, and FPAQ companies account for some 70% of total Canadian maple syrup production). The Canadian government officially sanctioned the FPAQ in... I'm not sure, but the few signs I've seen seem to point to 1966, the year FPAQ went from being Quebec-oriented to national.
I’m 6 seconds in and already triggered. I have had multiple half hour rants to most everyone I know about the cheese cave and how much I hate it. Good education? No. Healthcare? No. CHEESE CAVE? YOU BET YOUR ASS AND YOU CANT HAVE ANY OF IT
As someone who hated it as a kid, here's my defense for American/first ingredient cheese: shelf life. I've had a half brick of Velveeta live in my fridge for weeks opened. The trick is you don't eat that shit on its own, with the one exception of grilled cheese. Cold on a ham sandwich? Get that shit out of here. But if you need to make a quick cheese sauce? American cheese is here for you. Midnight grilled cheese? Hell yeah. Basically, if you need meltiness, it's there for you. (Except, as Woolie points out, pizza, dear god I learned my lesson with that as a kid.) Seriously, Woolie, I used to painstakingly grate good cheddar for my queso, but now I'm an American cheese convert. You can add some good cheddar if you're feeling fancy, but now you need way less. You should look it up and try it, saves time AND money.
They put it in the reserves for WW2 rations, but there was so much supply of it that they had to dish it out for lunches for kids in schools. That's why schools and many dairy products pushed the "Drink your Milk" campaign to dish out what reserves they have, but it was too late. You know what? Watch Food Theory's video on it, he explains it better
@@Hide_Me My brother in chirst I think you might be mixing up Detroit Pizza with that abbomination called altoona pizza. Thats the one with just a whole layer of craft singles on it.
The Canadian Syrup Heist sounds like the most hilariously stereotypical thing ever. What did they break in using woodcutting hatchets while wearing flannel and riding on top of a moose?
While the talk topic is about american cheese, one of my big gripes with north america is the name "swiss cheese". Switzerland has like 300+ unique cheese types, which could all be technically called "swiss cheese", but the one that is called "swiss cheese" is just emmentaler and probably a mix of something else. You don't call gouda or edam "dutch cheese", or camembert or roquefort "french cheese".
Guess what, welcome to how Americans felt literally today about their cheese. Or how people think miller lite is the only American beer and often use it for representation when talking about American beer.
I'd take any cheese reserves over syrup. I can eat cheese by itself, but what am I gonna do with tons of syrup? I don't even like breakfast food that much.
The American who said American Cheese Singles slices go on a philly cheese steak needs to stop eating the cheese steaks they're getting. PROVOLONE, man. YOU GET PROVOLONE ON THAT. Ours isn't as aged as the real italian stuff, but it's still good.
Here's the rub though. If you're in Wisconsin (me) or some other northern state, you have access to both excellent cheese and excellent maple syrup. In fact, when I was in elementary and middle school, one of our field trips was up north to one of our classmates grandparents maple syrup...distillery, where we'd eat fresh maple syrup on vanilla ice cream. It was the best. We also visited farms and homesteads to eat and test fresh, excellent cheese.
I love Swiss cheese. If it was as affordable as Kraft singles, I would use swiss for everything that I could put cheese on and it didn't require a specific type of cheese.
Woolie I'm pretty sure you're thinking of Kraft Singles and not the thing they put on cheese burgers, which tastes completely different. Kraft Singles has destroyed American Cheese's rep for sure but I'm not even sure what that stuff is supposed to be. Gotta get the Deli American Cheese (or the Delux Kraft Singles, which is also the good stuff)
If you're making mac n cheese, like equal parts water n milk boiled then add noodles, adding american cheese to it, shredded from the block mind you, will keep your cheese sauce from hardening up. Use other cheeses for flavor, but keep American for its gooeiness.
It's really important for everyone to know that, while this video is 11 minutes long, this conversation actually lasted roughly two hours.
Indeed
well then in that case fuck this video, I'm going to the source
where is the source?
As well it SHOULD. Provolone squad checking in.
Yeah where's the vod
Can we just take a step back to appreciate that they're so in their own Canadian mindspace that they heard of a cave in America where massive cheese wheels are stored and immediately assume that the cave is storing Kraft Singles?
Never underestimate the unearned sense of superiority of a leaf.
@@1985hz godlike
i looked it up and it IS American Cheese, unfortunately
Woolieversus saying sugar is better in a survival sense than cheese is definitely the type of bad take only a Canadian could make
Are you ready for it?
American cheese is Canadian. The process was invented in Switzerland at the turn of the century, but it was popularized and branded by Kraft in Canada.
I WAS SCREAMING THIS AS SOON AS IT CAME UP
Wanna hear something crazy? Canada is American.
People wanna bitch about the presumptuous Americans trying to claim the name of a whole continent... until they wanna disown something.
If that's true, that's amazing lol
Good ol Woolie self own
This is the perfect encapsulation of these Woolie tangents, where he talks at length with passion and keeps the conversation going not realizing both that he is repeating himself and that he doesn't actually know what he's talking about.
“Syrup is better than cheese in a survival scenario”
Every Canadian developing hyper-diabetes immediately when the apocalypse happens.
Does he mean in a barter sense?
this is the most canadian Woolie has ever been
It's especially funny because one of the Slang terms for Canadians is "Cheesers" because of how many of them were known to sneak across the border into upper Midwest states to purchase large amounts of American produced cheese
@@iller3 lmao thats wild😆
We got a good tangent this recent react stream
and dumbest
Woolie is super wrong about the nutritional value of syrup versus cheese. The Canadian really jumped out there.
If anyone wants actual info as the why the US government bought cheese, it was a way to get money to dairy farmers when dairy production was larger than the demand. The government bought it, and then used food assistance programs to distribute it to people. Nowadays, almost all of the cheese in the caves is owned by private businesses. Dairy farmers are still selling excess cheese to the government, but that is being used for school lunches and other food assistance programs, not being stored in a cave in Missouri.
that's pretty cool
This is the third time I heard some conspiracy stories about American dairy industry. What the hell. Why they have so much power?
The other two thing I know is that American dairy business did a mass propaganda of "Soy makes your kids gay" and "margarin is cancerous"
And the reason the Canadians have their syrup reserve is to stabilize the price as opposed to "Ohio polluted our water now we need to hydrate with maple syrup"
@@Tenems941 to be fair, the actual railway company is based in georgia
Opting for sugar when cheese has protein and fat is silly.
Cheese is not the source of the protein and its added in. The cow its from is the source and we have OTHER protein sources. Milk from cows was never necessary. It's a product of living in Western European descent based societies. You have to look at societies that didn't come from such backgrounds (which is 80% of them), it's why they are largely lactose intolerant. The ability to consume milk from non human sources PAST infancy is a mutation developed over centuries.
yeah, cheese is way more nutritional dense than syrup.
Your bowel movements will suffer regardless though lmao.
@@LiammJH it's manufactured to do so... Manufactured. Have you had unpasteurized milk? Or more importantly, are you a non white person who doesn't have the mutation that those descending from western European based societies would have that even allow them to have non human milk past infancy...
@@Kladyos it's not beneficial. It's literally, WHITE PEOPLE keep doing it, so their bodies had to adjust because they kept getting sick. It would be like getting used to poisons because you kept eating poison. There's a reason 80% of all non-white people are still lactose intolerant. We didn't need to keep drinking cow milk and we certainly didn't need to keep doing it past age 4.
Cheese is like cocaine addiction, you made yourself ok with having it so long you think you need it and make excuses for what you need it when you never did and it had some benefits, but you really just needed to keep justifying having it.
The level that Americans keep showing any lack of understanding world cultural history or anthropology explains why you keep trying to remove everyone else from your history books.
All humans live without cheese. You cannot live without sugar. Complacent hedonistic society changes aside, you can live without one and not the other.
@@Kladyos Fellow mutants represent.
In a survival situation where there's major food shortages, Woolie would rather pull out a canteen of syrup to sip on instead of a hunk of cheese to take a bite out of. WHAT? Gonna spike your blood sugar and immediately crash. Fat+protein is way better in this situation than straight sugar. Woolie should know especially how bad high amounts of sugar are for you over a long period, he had a diabetes scare!
Canada is keeping all that syrup to use in their upcoming, 100% real, diabetes extinction campaign. What other purpose would they keep all that syrup around for?
I don't think most people including me can withstand the idea of just eating entire bites of old cheese to survive. Not much point if the survivors can hardly keep it down as their main intake.
In an alternate reality, Woolie would definitely be a cheese wheel thief.
@NeutralGuyDoubleZero aging cheese is very differant than forgetting it in your fridge. Alot of cheese is aged for months or years.
@@Tenems941 Obviously it wouldnt be spoiled cheese, defeats the purpose of storing an emergency food.
Aged cheese can be great, in small amounts. Most people dont like the thought of chewing entire chunks of cheese for survival.
How is woolie gonna go so hard on how bad American Cheese is. When it was invented by a Canadian, who just wanted to sell it to americans.
He doesn't like facts
That Canadian was probably perfectly capable of making real, good cheese, but knew that Americans will eat literally any garbage you put in front of them so why put in the extra effort.
what is Woolie on about here how is syrup anywhere nearly as useful as cheese
The good sizzurp.
Was really tryna to figure out what he was cooking with saying syrup was better than cheese in a survival scenario.
To be fair, he is Canadian. Maple Syrup can be used for emergency blood transfusions if needed.
Canadians have been brainwashed by big syrup into thinking it's the best shit ever.
@@noctisfatehart It stores well and is energy dense, makes it very good hiking/camping food.
This is the most boomer Canadian discussion on record.
Woolie is acting like the highest quality syrup was stored compared to the lowest quality cheese being stored.
Those cowards didn't even include the part where it's brought up that "American cheese" means something different to different socioeconomic backgrounds. For poor people, it refers to stuff like Kraft singles, but to the middle class, it refers to mild cheddar or Swiss.
Also remember that these are FRENCH Canadians we're talking about, so their opinions on food are some of the most pretentious in the world.
Woolie's opinions on breakfast in general are well documented
I've never heard someone call Swiss American. There is white American sure
Because it was a stupid ass bullshit comment. Someone wanted to make a socioeconomic comment using cheese. If you're poor American cheese is still the white cheese or whatever's at the store, not anything specific
I mean, France has more types of cheese in a single region than the united states do as a whole.
France alone concentrates 60 to 70% of all cheese varieties in the world, so there's no real comparison. Canada is basically the same as the US, as far as we're concerned.
cheddar and swiss, two very much not american varieties of cheese.
This entire conversation was insane, I couldn't imagine someone ever being so wrong lol
Cheese is literally one of, if not the most stolen item in the world lol
Woolie aint got a clue
Never has.
Okay, so here's the interesting thing about American Cheese, there are two kinds. There is the gross Kraft singles kind that are individually wrapped in plastic and ought to be outlawed, then there's the American cheese you get in the deli. The difference in taste and texture between the two is night and day especially when used in cooking.
The funny thing is that Kraft DOES make deli American cheese they just lable it "Delux"
Does Woolie not realize that Kraft Singles are also a type of American cheese?
i feel like the phrase "Does Woolie not realize...?" should be the motto of this channel.
7:22 apparently he didn’t.
Its been fairly clear for years now that Woolie is pretty food retarded
to be fair American cheese is so fake and gross I wouldn't consider it cheese either
He was told later on
Woolie has NO idea
"You're not gonna make a pizza out of Kraft singles"
Not gonna make it outta GODDAMN SYRUP EITHER
Imagine thinking American cheese is the only cheese from America. In the mid-west that'd be heresy.
Imagine thinking American cheese is US Cheese. That’s Canadas monster not us.
So like you saw while looking it up Kraft Singles, the orange paste "American Cheese" is not representitive of all American Cheese.
If you go to a deli and order American Cheese, what you're getting are slices of a cheese made of a cheddar and colby mix. Depending on the type of chedder used, it may be lightly orange, or more off white.
That cheese is really good on sandwiches, especailly Roast Beefe, and it can be useful in making a cheese sauces. This is because it has a lower melting point than harder cheese, so it doesn't separate into milk protine and oil, like you would see when you heat up and melt straight up cheddar cheese.
Unfortunately, thanks to some assholes in markeing, Kraft's Individually Packaged Sliced "Cheese" Food Product, and Velveta cubes, have become the defacto reprentation of what is otherwise a very smooth and mild cheese.
This is the most correct comment so far.
Also, who even buys individually wrapped kraft? Like you can buy a 'pouch' of them that re-seales and just is a stack of slices
@@mor3gan285 Most people buy the individual wrapped ones. Because I'm pretty sure they're cheaper, and also each slice being individually wrapped means they'd keep for longer than a whole pack since when you open a pack of several slices, you're exposing all of them to air and even resealing doesn't fully deal with that unless maybe you have one of those food sealer machines at home, which obviously most people don't.
Cheese is better in a survival situation than syrup.
Woolie actually thinks that Pizza is made with American Cheese in the US.
“That thing was too big to be called a Cheese. Too big, too thick, too heavy, and too rough, it was more like a large hunk of iron.” - Bleuserk Narrator
I think Woolie was probably thinking about how long it would last but good god I couldn’t imagine having syrup in a survival situation vs cheese. Like sure let me just chug this bottle of syrup real quick for my nutrients.
American cheese on a burger or a cheese steak is goated
As an ex burger flipper can confirm.
you mean "Philly" steak, correct?
Fuck THAT. Munster or Swiss on a Burger or in Cheese steak (Pepperjack is good on those too) is fucking GREAT. Why limit yourself to just artificial cheese product with a backing of pork? (Gelatin is often Pork based)
@@iller3 There's OTHER Cheese Steaks, Outlaw for instance which is Mexican style (plenty of veggies, Chipotle, the steak and PEPPERJACK). Do not dismiss others just because the Philly is most common.
@@boxtank5288 As one from Philly can attest, variety is best. Even here, we have a lot of different types of cheese steaks with choices besides just provolone, whiz, or American(no one uses Kraft singles...). A chicken cheese steak is one of the best things created.
The heartbreaking thing is that the original American cheese prototype, Velveeta processed cheese, was actually a way to cut down on food waste. It was a pure cheese blend stabilized with sodium citrate. Then when the brand was bought in the late 1920s by Kraft Foods, Velveeta was reformulated with several additives to cut down on cost, and rebranded as a health food of the future.
Woolie spends two hours essentially admitting that he has never tasted real American cheese.
6:15 The Stars and WHAT???
add the confederacy to the pile of "things woolie knows nothing about"
Velveta (an American cheese brand) works really well in a cheese sauce for mac and cheese. It melts easily into the bechamel base, and it helps bring together all the other cheeses you're adding since it has emulsifiers in it, and not all cheese is good at melting without separating into oil and sludge.
Cheese is an ACTUAL FOOD GROUP(Dairy). While syrup is just sugar and flavoring.
Dairy is barely a real food group. It's just lobbying and marketing
y'all's governments crazy for stockpiling mega amounts of food.
Ours just stockpiles debt.
Can you eat negative money?
@@theotherjared9824 You can eat the people who pretend to care about it
Wait...wait...is Woolie ACTUALLY arguing that SYRUP would be more USEFUL than cheese? Like I get if you LIKE it more, but to claim that it would be BETTER to have in an emergency is so absurd.
Edit: WOOLIE I HATE AMERICAN CHEESE BUT KRAFT SINGLES LITERALLY ARE AMERICAN CHEESE!!!!
Edit 2: OH WAIT WE GOT REVALAITONS!!! Move on.
Edit 3: Woolie it's a gun(graph).
But what does it get in Trickster?
"A Kraft single is barely cheese, but has its purpose on, like, a burger" - Woolie 2023
Nice to see we still getting these hot takes.
Woolie just got himself banned from the entire state of Wisconsin thanks to this take.
Another example of Woolie( and Pat by ext.) knowing nothing about food and having the wildest opinions on it.
I forgot the rest of the world doesn't know about our precious Midwest caves 💀
Woolie, love ya, and I’ll shake your hand when we meet. but as a Wisconsinite, we charcuterie fightin immediately after. Our shit is global cheese competition winners.
How does woolie not know that American cheese is literally only to be used for sandwiches
Because he's Canadian and isn't exposed to American Cheese on a regular basis outside of "this tastes like crap"?
american cheese is literally just regular cheese, usually a blend, melted down with added gelatin. Plus a handful of coloring and flavoring agents, some shelf-stabilizers. But at the core, it's just cheese. We joke about it being 'plastic cheese', but nothing in there is unnatural. Even the gelatin tends to be made out of collagen from bones.
This whole conversation is dumb because the cheese caves are filled with cheddar, Swiss, and other semi hard to hard cheese. What madman would stockpile kraft singles.
If I remember correctly the cheese the US has stored away is actually pretty high quality. Inspectors were hired to make sure that dairy farmer's weren't just giving them the dregs and because of that almost all of what's in there is grade A
This is the most French-Canadian conversation ever recorded
But it wasn't recorded in bastardized French.
Not Woolie and Reggie thinking Kraft singles are representative of American Cheese. Someone please take them to a good bodega or deli.
The notion that a Kraft Single is better than a normal ass slice of american cheese may be the worst food take I've ever heard be spoken without the speaker sounding like they're about to start foaming at the mouth. Woolie, I don't know what kind of American cheese you had in the past but I assure you, the average stuff is inoffensive at worst (and at best if we're being honest) and nowhere near as bad as a kraft single, which is basically just edible plastic with dairy flavoring.
Edit: even the yellow American, while shit, isn't anywhere in the same ballpark as a Kraft single
I feel like I'm going insane, I thought kraft singles WERE american cheese
Yeah every time I've heard "American Cheese" it's a Kraft single type thing, I think maybe that's just what the rest of the world calls it.
@@adams3627raft singles are American cheese, and by far the most popular brand. I like Kraft on a burger or grilled cheese but it ruins most sandwiches. There are much better non-Kraft products out there.
It’s kinda like an apple situation. Red Delicious sucks really bad, but for some reason the American market decided it was the main apple. Nowadays we’re realizing that both are generally worse than the alternatives (except, again, on burgers or grilled cheeses).
Woolie's wild takes are like him loading up a sniper rifle, delivering a perfect headshot, and then going "no see but the thing is, his head just did that, you're the ones being weird."
@Adam S they are but like SomeGnome said, kraft isn't the top tier of American. Also there's white vs yellow
Land O' Lakes sharp cheddar is THE BEST sliced orange cheese, Kraft singles are t-rashhhhh. You will never be ABLE to go back to Kraft singles on your burger, grilled cheese, bologna sandwich, chicken fillet roll, subs etc. after having Land O' Lakes sharp cheddar.
American cheese only exists for the 3 things that one chat member said, they are 110% correct
I get that this is probably a bit, but I really don't get the hyping up of syrup... like honestly, if you brought syrup to a party I think a lot of people would be hella confused, lol. Cheese has fat and protein which are way more satiating and versatile. Syrup is just... liquid sugar. No one goes to house party and is like "ayo, where's the syrup??".
I'm Canadian and I'd rather have a stockpile of cheese vs a stockpile of syrup. In a survival situation, you definitely need the macro-nutrients of cheese more than just raw sugar. In fact, I'd prefer a stockpile of cheese even in a non-survival situation tbh (especially considering how expensive cheese is here...). Even wack-ass American cheese would be more useful than syrup.
Can't believe Woolie out here sleeping on Wisconsin, the Cheesheads over here fumin'
Cheese vs Syrup, I'm going dairy all day.
Man I grew up on government cheese, we would get it from commodities. I would use it for quesadillas.
Remember, no matter how famous or big you become, you’ll never be as famous as cheese.
-Dan Avidan
Head on down to your local market for a wheel of Woolie's Cerberus Cheese. A charming mixture of American, Cheddar, and Swiss all in one!
You've got cheddar and cheddar's got you,
I can see your dairy it surrounds you
Good ol Chimera blend
American on PHILLY's!? Ain't no way. That's provolone or nothing else.
This some crazy blind nationalism right here
Yeah mericans are crazy
@@Drawersama kraft single are american cheese my guy
"American Cheese" is any cheese/product mixed with Sodium Citrate. You too can use it to make Fine Aged Cheddar and Smoked Guda in melty American slices on a burger! Binging With Babish covered this in his Grilled Cheese Sandwich episode.
My dream game is basically a Canadian Yakuza, but instead of 10 billion yen it was about the time the maple syrup reserve was stolen.
The one purpose for American cheese is to be cubed up and put into homemade mac and cheese, in order to make it more gooey.
To my understanding, the military values low-fiber high-protein foods that don't digest too fast for operations and emergency situations because limiting how often you take a shit is actually a logistical benefit that they care about. Like I think the air force or NASA will specifically serve steak before missions so you don't get too distracted by your bowels and MREs are famously thought to cause constipation. So maybe that's why we have a cheese reserve🤷
If you've ever watched 'Super Market Sweep' you know cheese is way more valuable than syrup. People bashing each other's carts to get to those giant cheese wedges
American cheese is just a cheese that often has some sort of additional oil base (much like Cool Whip is an oil based whipped cream) to make it less expensive and less difficult to spoil, it's just become cheaper and more oil based throughout the years in its' more ubiquitous versions. It's a melting cheese, not really something you want with cold cuts or on a decent meal. I think chat nailed it in that it's for burgers, and grilled cheese (whether alone or with another cheese) and such.
American cheese is such a dumb meme at this point and nobody bothers to look any deeper on it. There's a variety of American cheeses just like any other cheese. Good, quality, deli-style American cheese is like a soft mild cheddar, it's great. American cheese as a whole is a fantastic binder cheese for sauces and mac and cheese. But yeah if you only ever try Kraft singles and don't bother to do any more digging, sure.
So something I noticed growing up with american cheese, it's one of the easiest to dry out. if you get a block of american you wanna make sure that stuff is hard vacuum sealed, hence kraft singles, but apparently gets extra creamy and buttery flavored when you shred it. something about aeration or something? great on chili type stuff, but afterwards you better use the whole block cus it'll turn to plastic in like an hour
I would say cheese steak is when you'd pick American cheese but even that is a secondary pick to pepperjack
Re: American cheese; Woolie needs to understand that anything that might be listed as specifically "american" is not some kind of specialty, it's means it's just been adulterated and cheapened to let corporations sell us more of it.
Re: you take is shit. Do research
>cheddar
>cheese
You can only choose one, Reggie.
Man fighting diabetes promotes the most sugary substance on Earth over a zero carb animal product
I feel like something important to note with this is we produce so much milk to keep the price down that it'd be messed up to just throw it all away
Just to clarify, the Canadian maple syrup reserve isn't, in the strictest sense, a _government_ owned and operated reserve. It's maintained by the Federation of Quebec Maple Syrup Producers (Fédération des producteurs acéricoles du Québec, or FPAQ), a de facto cartel of private companies that regulates the production and pricing of maple syrup in Canada (and thus the world, as Canada is by far the number one producer and consumer of maple syrup, and FPAQ companies account for some 70% of total Canadian maple syrup production). The Canadian government officially sanctioned the FPAQ in... I'm not sure, but the few signs I've seen seem to point to 1966, the year FPAQ went from being Quebec-oriented to national.
in the apocalypse all Canadians have diabetes from constant syrup intake
This is almost, but not quite as bad as the vomitetiquette debate.
I’m 6 seconds in and already triggered. I have had multiple half hour rants to most everyone I know about the cheese cave and how much I hate it.
Good education? No. Healthcare? No. CHEESE CAVE? YOU BET YOUR ASS AND YOU CANT HAVE ANY OF IT
Anyone remember if it was Woolie who have no problem eating sligthy spoiled food? Im am thinking on someone else?
Goat cheese is g.o.a.t. that shit is delicious the only competitors are gouda and feta
If you tell an Italian that you make pizza with American cheese, there’s an 89% chance you will get assaulted.
Velveta and Goverment cheese is american cheese, that cheese you get on a philly american.
As someone who hated it as a kid, here's my defense for American/first ingredient cheese: shelf life. I've had a half brick of Velveeta live in my fridge for weeks opened. The trick is you don't eat that shit on its own, with the one exception of grilled cheese. Cold on a ham sandwich? Get that shit out of here. But if you need to make a quick cheese sauce? American cheese is here for you. Midnight grilled cheese? Hell yeah. Basically, if you need meltiness, it's there for you. (Except, as Woolie points out, pizza, dear god I learned my lesson with that as a kid.)
Seriously, Woolie, I used to painstakingly grate good cheddar for my queso, but now I'm an American cheese convert. You can add some good cheddar if you're feeling fancy, but now you need way less. You should look it up and try it, saves time AND money.
Missourian here. American cheese is F tier for Fuckin gross. Pepperjack is where it's at.
They put it in the reserves for WW2 rations, but there was so much supply of it that they had to dish it out for lunches for kids in schools. That's why schools and many dairy products pushed the "Drink your Milk" campaign to dish out what reserves they have, but it was too late. You know what? Watch Food Theory's video on it, he explains it better
Someone tell this man about Detroit Pizza that uses BRICK CHEESE
Detroit style pizza is insulting.
@@Hide_Me Are you sure you aint mixin it up with Chicago Deep Dish? Cuz thats the affront to god in za form. Detroit Za is bangin
@@muzumaki619 whichever one is just a bread bun with some sauce and a slice of cheese on top
@@Hide_Me My brother in chirst I think you might be mixing up Detroit Pizza with that abbomination called altoona pizza. Thats the one with just a whole layer of craft singles on it.
@@muzumaki619 holy fuck the Google image results are even worse than I remember.
The Canadian Syrup Heist sounds like the most hilariously stereotypical thing ever. What did they break in using woodcutting hatchets while wearing flannel and riding on top of a moose?
While the talk topic is about american cheese, one of my big gripes with north america is the name "swiss cheese". Switzerland has like 300+ unique cheese types, which could all be technically called "swiss cheese", but the one that is called "swiss cheese" is just emmentaler and probably a mix of something else.
You don't call gouda or edam "dutch cheese", or camembert or roquefort "french cheese".
Guess what, welcome to how Americans felt literally today about their cheese. Or how people think miller lite is the only American beer and often use it for representation when talking about American beer.
I'd take any cheese reserves over syrup. I can eat cheese by itself, but what am I gonna do with tons of syrup? I don't even like breakfast food that much.
The American who said American Cheese Singles slices go on a philly cheese steak needs to stop eating the cheese steaks they're getting. PROVOLONE, man. YOU GET PROVOLONE ON THAT. Ours isn't as aged as the real italian stuff, but it's still good.
You can't appease the white man with syrup only. You need fine cheeses.
As an American, I'm just as disgusted by the term "CHEESE FOOD" as you Woolie 😂
Here's the rub though. If you're in Wisconsin (me) or some other northern state, you have access to both excellent cheese and excellent maple syrup. In fact, when I was in elementary and middle school, one of our field trips was up north to one of our classmates grandparents maple syrup...distillery, where we'd eat fresh maple syrup on vanilla ice cream. It was the best. We also visited farms and homesteads to eat and test fresh, excellent cheese.
Cheese and syrup, sausage and meat run through Wisconsin blood
As someone who grew up in extreme poverty, it's always a little surprising to me when people say they'd rather just not eat
As a "Certified Deli Expert", I can say that the Best Cheese is Smoked Provolone.
American cheese is for adding to other cheeses so they melt better.
My favorite cheese is killing the Capra demon through the fog wall with dung pies...
I love Swiss cheese. If it was as affordable as Kraft singles, I would use swiss for everything that I could put cheese on and it didn't require a specific type of cheese.
Woolie chosing the side of thi diabitus
see, opting for syrup over cheese is how diabetes happens.
Woolie I'm pretty sure you're thinking of Kraft Singles and not the thing they put on cheese burgers, which tastes completely different. Kraft Singles has destroyed American Cheese's rep for sure but I'm not even sure what that stuff is supposed to be. Gotta get the Deli American Cheese (or the Delux Kraft Singles, which is also the good stuff)
Is this how WW3 starts? Woolie's Syrup Crusade against American cheese? Never saw that coming really.
If you're making mac n cheese, like equal parts water n milk boiled then add noodles, adding american cheese to it, shredded from the block mind you, will keep your cheese sauce from hardening up. Use other cheeses for flavor, but keep American for its gooeiness.