Oh shit. Now you're talking.

This, it is everywhere..

[QUOTE=Stewie;9640755]Mo' fat, mo' betta!

I've mentioned here before that I worked in a dairy during my college years. The butterfat in products makes a huge difference. From 0% to 38% for dairy products and up to 85% butterfat in cheeses, the higher the tastier.

The trick is to lower the butterfat without losing the creamy texture. It's quite an art.

Oh, and wonder why that deli sandwich tastes better than your homemade sandwich? Most likely it's extra heavy mayonnaise that you can't buy in the store.[/

****.been milkin for a year and a half. We make everything here. Hard cheese soft cheese cottage cheese butter creme fresh you name it.

Ozarks, Midwest not quite the same thing I guess. Maybe I'm relating my experiences of not finding Hiland French Onion Dip from trips to Florida. Anyway it sucks when your away from home and can't find it when you want it.

The taste of grandma.

Er... you know what I mean.

Used to eat that as a kid. Good stuff.

BINGO !!:thumb:

I prefer American onion dip. French onion dip runs off the chips