I can not help but think, that while this sounds like a wonderful recipe, it does not have enough Wisconsin in it. The title says "WISCONSIN Beer, Bacon and Cheese". It should have had Wisconsin Beer, Leinenkugel's or Hinterland would be good, the bacon should come from Nueske's of Wittenburg Wisconsin, and maybe instead of American (processed cheese product) you could use some real Wisconsin cheese like Sargento's. Great concept, but incorrectly named.
To the video maker I loved you video. I like how it was not just "here is your recipe" it was a learning experience. I really like how you added how to make it gluten free! To the commenters you can make your own version of any recipe you ever see or make. Take a recipe and make it your own. American cheese (I like to use unpasteurized, not Kraft) is creamy and melts very nicely. To only hate on an ingredient means you missed out on everything else this video offers.
Why would you go to all the trouble of a roux for a soup like this and then just toss in sliced american cheese? I don't get it. Why not use *actual* cheese and keep going to a bechamel and use that?? As others have said - doesn't seem very Wisco to me.
Thanks for a great recipe! I'm going to try this today. I only have 6 slices of cheese though so I might try reducing the liquid amounts a little, hopefully it balances out :)
I'm watching the video and the only thing that is hurting me is the sound of that blade dragging on the cutting board when you scrap it. I was always taught ESP. In culinary school to use the back side to help preserve your blade. Not sure if it's an old wives tale but it still is kinda like nails on the caulkboard with how hard you scrapped that man. Haha.
This is very late and I assume youvd already found your answer,😂 but just in case, he used a 32 ounce container for chicken stock and beer, and a 16 ounce for the cream. 👌
I’m not a trained chef, but I’d substitute real Wisconsin cheese (cheddar and maybe a bit of pepperjack) in for the processed stuff. Putting American cheese in this recipe is like playing “Old MacDonald” on a Stradivarius…why even bother?
Curious as to why you didn’t just add flour to the bacon grease after sweating the onions and making the roux at that point? Yuengling lager isn’t available in Wisconsin FYI. I’d probably use an English brown ale or a bock. We like New Glarus Fat Squirrel and Cabin Fever in my home. Also, American cheese is not cheese and most certainly not what us Wisconsin folk eat 🤮. You will find a 3+ cheese blend almost always.
LOL, why not just use Baco Bits instead of real chopped and redered bacon... I'm so bad. I always look for shortcuts. I eyeball everything too. No cooking with Pig Fat...gross. I'm great at making roux - I'm the chief roux/gravy maker for Thanksgiving. That's a beautiful roux you made, just right. Did he say "AMERICAN CHEESE"???
i was so into this until you pulled that processed cheese stunt..then it was like someone dragging the needle (stylus) all the way across an album real fast on a record player..i was like ..what the fuck..is he serious..i mean, it might taste good and all, but i would go with real cheese and not processed crap cheese with all the chemicals and what ever else is in it.
American plastic cheese?? Never! Also you cooking set up isn't great for video. I couldn't see what the food looked like...just a bunch of banging pots until the end. I'm wondering what it tasted like with all that America cheese?
Хобби
I am going to rock this recipe this weekend, nicely done!
I can not help but think, that while this sounds like a wonderful recipe, it does not have enough Wisconsin in it. The title says "WISCONSIN Beer, Bacon and Cheese". It should have had Wisconsin Beer, Leinenkugel's or Hinterland would be good, the bacon should come from Nueske's of Wittenburg Wisconsin, and maybe instead of American (processed cheese product) you could use some real Wisconsin cheese like Sargento's. Great concept, but incorrectly named.
curmudgeon66 save the beer and just use a few hops pellets.
curmudgeon66 I have never heard of American processed cheese in this...
OMG, then add that instead of what he uses
Thanks for the recipe, from a fellow Steeler fan from Pa.
To the video maker I loved you video. I like how it was not just "here is your recipe" it was a learning experience. I really like how you added how to make it gluten free!
To the commenters
you can make your own version of any recipe you ever see or make. Take a recipe and make it your own. American cheese (I like to use unpasteurized, not Kraft) is creamy and melts very nicely. To only hate on an ingredient means you missed out on everything else this video offers.
"MAY-suring cup" his accent ☺
Happy Samhain! Looking forward to making this recipe!
Why would you go to all the trouble of a roux for a soup like this and then just toss in sliced american cheese? I don't get it. Why not use *actual* cheese and keep going to a bechamel and use that?? As others have said - doesn't seem very Wisco to me.
I tried making this soup but drank the beer before i could add it in.
He doesn't measure??? How much broth? How much cream?
Thanks for a great recipe! I'm going to try this today. I only have 6 slices of cheese though so I might try reducing the liquid amounts a little, hopefully it balances out :)
I'm watching the video and the only thing that is hurting me is the sound of that blade dragging on the cutting board when you scrap it. I was always taught ESP. In culinary school to use the back side to help preserve your blade. Not sure if it's an old wives tale but it still is kinda like nails on the caulkboard with how hard you scrapped that man. Haha.
What volume beer/chicken stock/cream? Please post the recipe!
This is very late and I assume youvd already found your answer,😂 but just in case, he used a 32 ounce container for chicken stock and beer, and a 16 ounce for the cream. 👌
is it beer cheese soup with out pop corn?
Beer Cheese Soup❤💙💚💛💜💓💕💖💗💘💝💞💟
I’m not a trained chef, but I’d substitute real Wisconsin cheese (cheddar and maybe a bit of pepperjack) in for the processed stuff. Putting American cheese in this recipe is like playing “Old MacDonald” on a Stradivarius…why even bother?
AMERICAN CHEESE?!?🤣🤣🤣
Curious as to why you didn’t just add flour to the bacon grease after sweating the onions and making the roux at that point?
Yuengling lager isn’t available in Wisconsin FYI. I’d probably use an English brown ale or a bock. We like New Glarus Fat Squirrel and Cabin Fever in my home.
Also, American cheese is not cheese and most certainly not what us Wisconsin folk eat 🤮. You will find a 3+ cheese blend almost always.
I bet this would be good if you add chicken and sausage.
Nothing for nothing, but if you have a gluten allergy I don’t think you’d be making this anyway.🤣
Ep
You lost me at American cheese!
LOL, why not just use Baco Bits instead of real chopped and redered bacon... I'm so bad. I always look for shortcuts. I eyeball everything too. No cooking with Pig Fat...gross. I'm great at making roux - I'm the chief roux/gravy maker for Thanksgiving. That's a beautiful roux you made, just right. Did he say "AMERICAN CHEESE"???
i was so into this until you pulled that processed cheese stunt..then it was like someone dragging the needle (stylus) all the way across an album real fast on a record player..i was like ..what the fuck..is he serious..i mean, it might taste good and all, but i would go with real cheese and not processed crap cheese with all the chemicals and what ever else is in it.
This Wisconsin girl doesn’t approve. Nice try though. Rename it
Ewww why American cheese??!! 😝
American plastic cheese?? Never! Also you cooking set up isn't great for video. I couldn't see what the food looked like...just a bunch of banging pots until the end. I'm wondering what it tasted like with all that America cheese?