AlDente,
 
Glad to hear things are going well for you. I haven’t seen it mentioned yet, or maybe it was but I overlooked it, but it was brought up in another thread and that is to add some liquid smoke to the canned cheese sauce. This creates another layer of depth. A buddy of mine recently opened a bbq joint and we got some of his mac and cheese. My 2 daughters who are mac and cheese snobs absolutely raved about it. I noticed the slight smokey flavor so I inquired and sure enough that is what they used. 

HI Al, Long time no see, how ya doing ?????????  When I train a cook on making a cheese sauce I always tell him to make the sauce thinner than he needs it to be at service time. When your making the sauce and melting the shredded cheese into the Bechamel sauce, the sauce is at it hottest point, and well cool and thicken from there. I would recommend a smother thinner sauce so it reheats better and doesn’t cool to a blob of think cheese. You can also use a non dairy creamer and water as your milk if you are making it on site without messing with  keeping milk cold. This video shows the basic method of making a Bechamel sauce into a cheddar cheese sauce. If anyone wants to use this sauce and have cooked elbow macaroni  on hand, they can take the macaroni and mix with some cheese sauce, top the dog with the macaroni and put a stream of chili down the center for a” Chili Mac Dog”, or top the macaroni and cheese with chopped crisp bacon and green onion for a Bacon Cheddar Mac Dog ………………Good luck……………….Bill
 
http://video.about.com/cheese/Cheddar-Cheese-Sauce.htm Cheddar Cheese Sauce Recipe – How to Easy Make Cheddar Cheese Sauce Video

Well, it really does not matter  as Mr Hoffman  (nor the rest of us)  know where to find you.[;)]

BB that attitude is exactly what put us in the position we are in.  Over regulation is a big problem in many areas and many businesses,  You can’t change that, I can’t change that, but WE can !

I started this thread……………………….it has seem to take on a life of its own………………….lets do this?  I can’t seem to find Cheez-Whiz in the 6.5lb cans in my area………………..any help??  Thanks

Hi Al,
 
You may want to approach your local cash and carry and ask them to stock the Cheez Whiz for you. I’m sure that they have other customers that would like to use it. When I first started using the ChefMate sharp cheddar sauce, I was buying it online but the shipping was killing me. Then I asked my local food service distributor if they could get it. They quoted me a price that was a couple of bucks more than mail order, but it was a much better deal because there was no shipping. He now keeps cases of the ChefMate and discontinued the other brand of cheese sauce (which was Campbells, and rather bland) because everyone made the switch to the ChefMate products. He gave a quote on the Cheez Whiz, but it was 25% more than the Nestle product and I think the Nestle product (ChefMate) was just as good. So it doesn’t hurt to ask your distributor, you are their customer and they should want to make you happy.
 
While you already know what Cheez Whiz is, I suggest you order a case (4 cans) of the ChefMate sharp cheddar via mail order and try it out to see if you like it. It could be a less expensive alternative for you.
 
 
-Trent (the “Whiz kid” flapping his gums again……………..)
 
 

Another post railroaded by the Canned “AholefromNJ” The only info you can offer is about canned food, tell us all you know Whiz Kid, we have a few seconds………………..If you really had Passion for food you would have a food trailer so you could make scratch sauces. In your case Passion = lazya-s, know-it-all, nothing to offer……..nice job screwing up every post your involved in,,,,,,,,,,,,,,,,,,,,,,,,,,,

“AholefromNJ”? WTF Bill? You OK?

While you may have the time to cook up a roux and make a bechamel cheddar sauce, us mobile kitchens either can’t (by hd rules) or won’t because our customers LIKE canned cheese. (not lazyness)

When people get nachos at a movie theatre, or a cheese dog from a street cart, they are expecting the taste and consistency of the “canned cheese” product you frown upon. I would venture to guess that most all of the hot dog vendors here serve up a Cheez Whiz like product on their dogs, are you calling all of us lazy a$$es?

A few years back, I wanted to make popcorn just like at the movie theatre. Got a “real” popcorn popper with stirring bar, and used quality corn oil, and real melted butter. It was great popcorn, but the family complained that it wasn’t like going out to the movies. Well, it turns out using what I perceived to be better ingredients didn’t matter. To faithfully replicate movie pocorn, I had to buy naks-pop coconut oil packs (the stuff will kill you apparently), an orange powder called “flavacol” (who the hell knows what is in that!), and a product called “Morgold buttery flavored topping”.  This is the exact chemical concoction they use at most movie houses, and then, and only then did I have a “genuine” product. Don’t ask me how they got most people to like fake butter flavoring over real butter, but that’s the fact.

All the best………………………………………Trent (aka AholefromNJ – LOL!)

Nice response TDog.  Good advice from one carter to another.  Don’t worry about what someone who doesn’t even own a cart says to you.   DD

Thanks DD. Any professional knows that “canned cheese” is preferred by the customers of the type of food us hot doggers, food trailer and carnie vendors serve. I don’t have my nose stuck in the air when it comes to food and cooking. If the traditional cheese is “out of the can” Cheez Whiz, and the customers demand it, who am I to cram some bechamel sauce w/cheddar down their throats? The canned stuff is less expensive, more convenient, and what the people want. I make a heckuva nice bechamel sauce w/parmesan and romano cheese to go over pasta with shrimp or chicken, but I don’t serve it up on the cart. 😉
 
 

Hot Dog cart is going well……. I use  the chedder cheese sauce from Sams club. I am a bit anal though, think i can make a better tasting cheese sauce (in my opinion i find the sauce from sams a bit bland) Does anyone make their own cheese sauce? I am having a difficult time with the consistency……………..I have no problem with great flavor and it melts down great, BUT……….when it goes on the dog and sits for 30 seconds or i put a cold topping on it like relish, it hardens quickly……….then the texture is a bit off. Any ideas on how i can mnake a great tasting cheese sauce that keeps its consistency??  Thanks

At the moment I do not sell cheese sauce off my cart but (i know it sounds weird) I have seen at some of the baseball concession stands here that some will add canned evaporated milk to make it creamier and not harden.    DD

OD, when the OP asks a question, he needs an answer to his question, in Connecticut, on what he can accomplish through his HD on his cart. What does he care what is done in Florida, your Plight is your fight……….BillyB

Another post railroaded by the Canned “AholefromNJ” The only info you can offer is about canned food, tell us all you know Whiz Kid, we have a few seconds………………..If you really had Passion for food you would have a food trailer so you could make scratch sauces. In your case Passion = lazya-s, know-it-all, nothing to offer……..nice job screwing up every post your involved in,,,,,,,,,,,,,,,,,,,,,,,,,,,

“AholefromNJ”? WTF Bill? You OK?

While you may have the time to cook up a roux and make a bechamel cheddar sauce, us mobile kitchens either can’t (by hd rules) or won’t because our customers LIKE canned cheese. (not lazyness)

When people get nachos at a movie theatre, or a cheese dog from a street cart, they are expecting the taste and consistency of the “canned cheese” product you frown upon. I would venture to guess that most all of the hot dog vendors here serve up a Cheez Whiz like product on their dogs, are you calling all of us lazy a$$es?

A few years back, I wanted to make popcorn just like at the movie theatre. Got a “real” popcorn popper with stirring bar, and used quality corn oil, and real melted butter. It was great popcorn, but the family complained that it wasn’t like going out to the movies. Well, it turns out using what I perceived to be better ingredients didn’t matter. To faithfully replicate movie pocorn, I had to buy naks-pop coconut oil packs (the stuff will kill you apparently), an orange powder called “flavacol” (who the hell knows what is in that!), and a product called “Morgold buttery flavored topping”.  This is the exact chemical concoction they use at most movie houses, and then, and only then did I have a “genuine” product. Don’t ask me how they got most people to like fake butter flavoring over real butter, but that’s the fact.

All the best………………………………………Trent (aka AholefromNJ – LOL!)

Nice response TDog.  Good advice from one carter to another.  Don’t worry about what someone who doesn’t even own a cart says to you.   DD

Interesting change in attitude between early posts and last post BB. 
This is listed as a proffesional hot dog forum.  If you look back at all the argumemtitive posts you will find the arguments start between a true hot dogger and a B&M, or caterer or BBQ guy who really don’t qualify as a hot dogger any way. just because a guy owns a store and sells 5 or 6 hot dogs a day, does that make him a professional hot dogger.  how about the guy who works at 7/11 is he a professional hot dogger, I’m sure he lays a few dogs on the roller every day.
All advise is appreciated here and welcome, but back in my regulation rants I was attacked viciously, not by hot doggers, many, who are restricted to the point of struggling to stay in business, but by B&M and BBq people 2 of which refired to them selves as chefs who were not under the same restrictions  + a couple of their groupies.
there is a professional restraint section here too I would think, a Chef, B&M owner or  what ever would be more comfortable among his piers.
I understand it is and must be an open forum, but some need to under stand the plight of some hot doggers.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
,47,612280.003001001001002001001001001001001001002001001001001001001001001001001001001001,26,105396,184.44.8.89
613533,612977,613417,2010-09-21 15:19:27.207000000,Re:I’m hereby giving up…”

The following would have escoffier turning in his grave – but it works for me
 
I have found making cheese sauce is far more consistent if the mixing after melting of margarine (I use flora) is done cold – let me explain – melt the marge, then fold in flour,  (both can be measured quantity) from there , add the milk slowly/steadily stirring to avoid lumps until about 1/4 of the milk is in and  all the way to full volume without returning to heat , then add grated cheese cold. ONLY then return to heat – bring up to near boiling/thickening. I agree with the poster that said make it weak – keeping it warm with  a bath of hot water is sufficient = but use clingfilm touching the surface  avoid a skin forming
 
Sorry mr escoffier – but needs must!
 
 
Interestingly, the mixture can be left in this state for up to half an hour before heating and still remain viable.
 

Wow, a dogger using real shredded cheese, with real cheese flavor, nice to see a lady that cares enough about her business to sever quality to her customers. I wonder what the NJandNM  Cheese Whiz boys will say about this. If they ever lost their can opener they would be out of business……………………….As usual Lorna knows what’s best for her customers…………

Maybe for her customers, but not for every customer. Did you consider that the flavor profile of cheese sauce might be preferred, as opposed to having shredded chunky cheese falling off of your hot dog?

Sometimes it’s about the entire package, not just the ribbon.

Hi MM, Your right, for almost all the Dog carts the canned cheese product is the only way to go. The HD makes it hard to do anything else, and I think its the best process for ease of heating on the cart. The trailers and food trucks maybe in a different situation. I know some doggers put the shredded cheese out as a condiment. If I were to have the shredded cheese on my dog I would want it melted……….BillyB

It’s thread like this that make me want to shut down the cart discussion en-total. Either stick to the topic, without the personal conflict, or take your discussions somewhere else.  That goes for both sides of the fight.
AL

 
Then why not clean up the board, delete the incendiary posts, and infract the members as a form of punishment, like I know this software is capable of doing?  
 
If there are moderators, then for crying out loud – MODERATE THE FORUMS. Don’t simply come in and bitch and leave it be.
 
 

Wow, a dogger using real shredded cheese, with real cheese flavor, nice to see a lady that cares enough about her business to sever quality to her customers. I wonder what the NJandNM  Cheese Whiz boys will say about this. If they ever lost their can opener they would be out of business……………………….As usual Lorna knows what’s best for her customers…………

Maybe for her customers, but not for every customer. Did you consider that the flavor profile of cheese sauce might be preferred, as opposed to having shredded chunky cheese falling off of your hot dog?
 
Sometimes it’s about the entire package, not just the ribbon.

You might try mixing what you are buying from Sam’s with yours.