Making 'shitty' cheeses (i.e. replicating Mexican restaurant cheese dip/ rotel creations) is a kind of fun trial and error process depending how you look at it. But your first attempt is definitely a learning experience. Adding more/less powdered milk etc and jerry rigging mixtures is a vibe thing
"Every time anyone says that Israel is our only friend in the Middle East, I can't help but think that before Israel, we had no enemies in the Middle East."
-- John Sheehan, S.J.
It's an oversimplification but essentially true. The pissed off middle east we've known our whole lives is kind of because of this bullshit
What the hell did you just call me