*WARNING THIS POST CONTAINS PROCESSED CHEESE*

During a late night pantry raid, this is what I ended up with:

There you have it – better than I expected! Though I have to admit my expectations were pretty darn low. The dish definitely reminded me of macaroni (from the blue box) and Tabasco sauce because of the spicy, vinegar taste. I did try a few variations with naturally made cheese. I did the same procedure and poured off most of the broth and finely grated some good ole orange cheese on top. It tasted pretty much the same. Though I did get a coagulated mess from the cheese that fell to the bottom of the soup – not so tasty. So in the throwdown between processed and natural cheese in this case – I would have to give the win to processed cheese for its superior ability to adhere to the noodles and mix into the soup base.

I was so inspired by the non-failure of the ramen that I added cheese to my homemade chicken katsu curry (yes I was very hungry this night – don’t judge me). Now that was quite tasty. It looked like a hot mess but I devoured it in 2 seconds flat! There’s really no way to make curry look sexy but believe me it was plate lickin’ good. In this case, I did like natural cheese (not pictured) better than the processed stuff. The processed stuff had an odd tendency to stick to my teeth – I have no idea what was up with that. Next time I’m going to replace the cheddar with a slice of habanero jack over the steaming hot curry. I think the added heat would be break up the heaviness of the dish – plus Japanese style curry never gets hot enough for my taste!

so good I licked the plate TWICE!

Great – now I’m hungry again – time to dig up some more cheese experiments! Wish me luck….