It separated into some weird rubbery substance and then cheese soup. He drank a little of the “soup” to see what it tasted like and it was a mistake.
by gkpetrescue
17 Comments
veebles89
is that poor man crying??
dnicelee
I think this may actually be a crime
Jeramy_Jones
Like hell they did.
sprinklywinks
Clutching the tissue to capture the tears 😭😂
reddit_understoodit
The face in it is horrified
about_tree_fiddy07
No, he didn’t.
Adjective_Noun-420
Did he microwave it? This always happens to me when I try to melt cheese in a microwave
SmegmaCheeseDick
Try putting butter in a pan med heat, then all your chilis and shit you use+ cook that for a little, then add a bit of cornstarch to thicken it, then your seasonings, then right after slowly start adding your milk stirring until it’s a consistency you want and then turn heat low throw your cheese in mix that and you’re done.
It prevents getting a hockey puck (I learned the hard way too…😔)
misstiffie
Geeeezzzz … and he drank the “soup” 🤣
rexcasei
This actually makes me want to vomit, like I feel nauseous now after having seen this
munchy_mcmunchface
Looks like he was making prank vomit.
Electronic-Hope-1
Look at the shame lol
exactoctopus
The deadpan “it was a mistake” made me cry laughing like I was there with y’all. This is amazing, thank you for sharing.
Charles112295
God no put into the airlock and space it, it’ll be like Romulus all over again 😭
passive57elephant
Learn to make sodium citrate. All you need is citric acid, baking soda and water. You can make your own American style cheese and get creative – though you need to include a good amount of cheese with some moisture. I like adding in aged cheddar and it is totally awesome. You can also make smooth cheese sauce with different combos of cheese – though again, need some moisture.
Here is a recipe courtesy Rainy Day Cheesemaking:
For the Sodium Citrate:
1/4 cup filtered water
25g citric acid
33g baking soda
you just mix the 2 ingredients, add the water, wait until it stops reacting and then dry it out in a pan or by baking it slowly. I do it in a pan because it is faster but you have to take it out when it becomes like a paste, or it will just deposit on the sides of the pan and be really hard to remove. Dry that blob out and then buzz it in a coffee grinder or blender. Use a couple teaspoons, maybe 3 if it is a larger batch of cheese sauce (tons of recipes online) along w some whole milk and you will have perfect nacho cheese consistency.
Alternatively there are recipes that start with a roux and milk but they don’t have the same ultra smooth consistency as this one. I have also heard you can use evaporated milk as a base but I have not tried that one.
GuitarGeezer
Looks like the food version of the Chernobyl Elephant Foot radioactive glob.
17 Comments
is that poor man crying??
I think this may actually be a crime
Like hell they did.
Clutching the tissue to capture the tears 😭😂
The face in it is horrified
No, he didn’t.
Did he microwave it? This always happens to me when I try to melt cheese in a microwave
Try putting butter in a pan med heat, then all your chilis and shit you use+ cook that for a little, then add a bit of cornstarch to thicken it, then your seasonings, then right after slowly start adding your milk stirring until it’s a consistency you want and then turn heat low throw your cheese in mix that and you’re done.
It prevents getting a hockey puck (I learned the hard way too…😔)
Geeeezzzz … and he drank the “soup” 🤣
This actually makes me want to vomit, like I feel nauseous now after having seen this
Looks like he was making prank vomit.
Look at the shame lol
The deadpan “it was a mistake” made me cry laughing like I was there with y’all. This is amazing, thank you for sharing.
God no put into the airlock and space it, it’ll be like Romulus all over again 😭
Learn to make sodium citrate. All you need is citric acid, baking soda and water. You can make your own American style cheese and get creative – though you need to include a good amount of cheese with some moisture. I like adding in aged cheddar and it is totally awesome. You can also make smooth cheese sauce with different combos of cheese – though again, need some moisture.
Here is a recipe courtesy Rainy Day Cheesemaking:
For the Sodium Citrate:
1/4 cup filtered water
25g citric acid
33g baking soda
you just mix the 2 ingredients, add the water, wait until it stops reacting and then dry it out in a pan or by baking it slowly. I do it in a pan because it is faster but you have to take it out when it becomes like a paste, or it will just deposit on the sides of the pan and be really hard to remove. Dry that blob out and then buzz it in a coffee grinder or blender. Use a couple teaspoons, maybe 3 if it is a larger batch of cheese sauce (tons of recipes online) along w some whole milk and you will have perfect nacho cheese consistency.
Alternatively there are recipes that start with a roux and milk but they don’t have the same ultra smooth consistency as this one. I have also heard you can use evaporated milk as a base but I have not tried that one.
Looks like the food version of the Chernobyl Elephant Foot radioactive glob.
The last photo is gold 😂😂