What is that thin barrier of solidness on top of the nacho cheese dip called?!
Question: What is that thin barrier of solidness on top of the nacho cheese dip called!?
It scares me away from dipping my chip in the cheesey deliciousness!. Www@Enter-QA@Com
Answers:
Tectonic plate!. No need to be alarmed!. Www@Enter-QA@Com
Carnuba wax has a surfactant to make it easier to digest!.
If the cheese dips below 140 degrees it congeals!.
The Fourth Law of Thermodynamics would suggest that you fling on more jalapenos and "sack up!."Www@Enter-QA@Com
If the cheese dips below 140 degrees it congeals!.
The Fourth Law of Thermodynamics would suggest that you fling on more jalapenos and "sack up!."Www@Enter-QA@Com
It's the nacho foreskin!.Www@Enter-QA@Com
It's called being expiredWww@Enter-QA@Com
That is cheese skin!. Go ahead and dip, the cheese will only scream a little!.Www@Enter-QA@Com
when its left alone to cool with out the mixture being moved it makes a 'skin' it does it with other stuff as well like gravy and hot chocolate, it's not bad or anything it just looks real nasty!.Www@Enter-QA@Com
Yallo Rubbarous NastinousWww@Enter-QA@Com
It's the "Crustard" top!.!.eat it!.!.it's yum!. Www@Enter-QA@Com
It's called skinWww@Enter-QA@Com
is it cheese crustWww@Enter-QA@Com
Its the bonus protien!.!.!.!.go ahead, it will on hurt in a few hours!.!.!.!.Www@Enter-QA@Com
greaseWww@Enter-QA@Com
trust me, you really don't want to knowWww@Enter-QA@Com