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Started By
Message
2
Posted on 9/30/09 at 3:03 pm to Gris Gris
Nacho cheese is one of my favorites because it's "not cho cheese!" 
Anywho, unless you can score some of the top-shelf cheese from a distributor that supplies stadiums, you're unlikely to buy the right gallon sized can at your store (trust me, I've tried them ALL). My closest approximation as to the beloved stadium cheese is as follows. Melt a stick o butter (salted) and throw in a few slices of American cheese (Kraft singles, etc.). It doesn't matter if you use the 2% singles or the normal ones (I prefer the normal ones for a deeper, more complex flavor profile). Before you call me crazy, spray some EZ-Cheese in it as well. This gives it the glue-like consistency that is only achieved at sports arenas (the best nachos I ever had was at the Yanni concert in, believe it or not, Shanghi!!). As everyone said before, the key to the chips is letting them stale up a little before serving and getting the cheapest you can. No need to splurge here on Tostitos -- go for the ones on the bottom shelf at the gas station.
Ciao,
Pablo DiLorenzo
Anywho, unless you can score some of the top-shelf cheese from a distributor that supplies stadiums, you're unlikely to buy the right gallon sized can at your store (trust me, I've tried them ALL). My closest approximation as to the beloved stadium cheese is as follows. Melt a stick o butter (salted) and throw in a few slices of American cheese (Kraft singles, etc.). It doesn't matter if you use the 2% singles or the normal ones (I prefer the normal ones for a deeper, more complex flavor profile). Before you call me crazy, spray some EZ-Cheese in it as well. This gives it the glue-like consistency that is only achieved at sports arenas (the best nachos I ever had was at the Yanni concert in, believe it or not, Shanghi!!). As everyone said before, the key to the chips is letting them stale up a little before serving and getting the cheapest you can. No need to splurge here on Tostitos -- go for the ones on the bottom shelf at the gas station. Ciao,
Pablo DiLorenzo
Posted on 9/30/09 at 3:29 pm to thejudge
quote:
Due to some finacial issues
Poor Board
j/kPosted on 9/30/09 at 3:38 pm to thejudge
this is quite possibly my favorite thread this week! 
Posted on 9/30/09 at 4:00 pm to DrKennethNoisewater
Foodies are easier to flame than Auburn fans.
Posted on 9/30/09 at 4:24 pm to Bussemer
quote:
Personally I'd rather eat a booger than stadium nachos.
I think that can be accomplished in one step.
Posted on 9/30/09 at 9:03 pm to BugAC
yea.. sucks... freaking buying a house and trying to sell mine... floating two notes is tough....
Good thing about Japs is that no matter how much bacteria spit is in the jar the acidity level is high enough so it will kill anything but the clap...
Bought a can of Ricco's cheese.. i want to know who had it before he bought it and took a deuce in it...
Good thing about Japs is that no matter how much bacteria spit is in the jar the acidity level is high enough so it will kill anything but the clap...
Bought a can of Ricco's cheese.. i want to know who had it before he bought it and took a deuce in it...
Posted on 9/30/09 at 9:09 pm to thejudge
hopefully Johnny's will be in TS in a few years after they become the Official Pizza of Tiger Stdium and I can eat Tiger Stadium nachos on top of my Johnny's... I could then die a happy man
Posted on 9/30/09 at 9:29 pm to Gris Gris
quote:
Gris Gris
quote:
Personally I'd rather eat a booger than stadium nachos.
+1
quote:
Is this thread really serious? If so, just melt velveeta and be done with it.
I agree and am a velveeta fan
This post was edited on 9/30/09 at 9:33 pm
Posted on 9/30/09 at 9:33 pm to andouille
quote:
andouille
Tiger Stadium Nachos
quote:
Personally I'd rather eat a booger than stadium nachos.
I think that can be accomplished in one step.
meaning what step?
Posted on 9/30/09 at 9:53 pm to Martini
this thread 
Posted on 10/1/09 at 8:06 am to Martini
quote:
Personally I'd rather eat a booger than stadium nachos.
I think that can be accomplished in one step.
meaning what step?
Kosher salt and course black pepper
Keep it simple right ?
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