Discussion:
My Favorite Cheese
(too old to reply)
Radium
18 years ago
Permalink
Hi:

My favorite cheese is bleu Swiss cheese. There is no bacteria involved.
The only microbes involved in the making of *my* bleu Swiss cheese are
molds that make the cheese bleu. This cheese is pure protein. No carb,
no fat, no minerals, no vitamins other than vitamin K, no nothing other
than proteins. 100% pure proteins with some vitamin K. The cheese is
making using molds. I call it bleu Swiss cheese because the process
caused holes in the cheese. Believe or not, this cheese of mine does
not have the foul odors associated with most cheeses. In addition,
there is no lactic acid in this cheese.

Swiss cheese nicely veined with blue molds.

Goes excellent for those protein-loaders.


Best,

Radium
Dave Smith
18 years ago
Permalink
Post by Radium
My favorite cheese is bleu Swiss cheese. There is no bacteria involved.
That's nice. What is wrong with bacteria?
We need bacteria to help us digest our food. If we get sick or
take antibiotics to kill infection we have digestive problems
until we can rebuild the bacteria flora in our intestines.
Natural yoghurt is a good way to do that, and keffir is even
better.
Post by Radium
The only microbes involved in the making of *my* bleu Swiss cheese are
molds that make the cheese bleu.
You say that as if you think it is some sort of revelation to us
that it is mold that makes cheese "bleu".
Post by Radium
This cheese is pure protein. No carb, no fat,
Don't bet the house on that one.
Radium
18 years ago
Permalink
Post by Dave Smith
What is wrong with bacteria?
Nothing wrong with bacteria. Its just they aren't used to make my Swiss
bleu cheese
Post by Dave Smith
We need bacteria to help us digest our food. If we get sick or
take antibiotics to kill infection we have digestive problems
until we can rebuild the bacteria flora in our intestines.
Exactly. Thats why I never take anti-biotics even if they are
recommended.
Post by Dave Smith
Natural yoghurt is a good way to do that, and keffir is even
better.
My favorite bacterial product is "bad butter"

Here is the link which describes how my "bad butter" is made:

http://groups.google.com/group/uk.food+drink.indian/msg/4d1bb17fa111377c?hl=en&

Delicious. Ain't it?
Post by Dave Smith
Don't bet the house on that one.
My Swiss bleu cheese is definitely 100% pure protein. It comes in
slices, not in slabs.

What could be more protein-rich than a slice of my Swiss bleu cheese.
Dave Fawthrop
18 years ago
Permalink
On Fri, 12 Jan 2007 19:04:16 -0500, Dave Smith <***@sympatico.ca>
wrote:

|Radium wrote:
|>
|> Hi:
|>
|> My favorite cheese is bleu Swiss cheese. There is no bacteria involved.
|
|That's nice. What is wrong with bacteria?

Nothing I eat them at least every week in Yoghurt.
--
Dave Fawthrop <dave hyphenologist co uk> Google Groups is IME the *worst*
method of accessing usenet. GG subscribers would be well advised get a
newsreader, say Agent, and a newsserver, say news.individual.net. These
will allow them: to see only *new* posts, a killfile, and other goodies.
m***@yahoo.com
18 years ago
Permalink
(1) My favorite cheese is Swiss on Ham sandwiches.
(2) My favorite cheese is Brie when making Baked Brie.
(3) My favorite cheese is Feta when crumbled on a salad.
(4) My favorite cheese is Mozarella when on a pizza or in antipasto.
(5) My favorite cheese is Havarti when in a grilled cheese sandwich.
(6) My favorite cheese is Roquefort when in a salad dressing.
(7) My favorite cheese is American when I'm being a kid with my
grandkids.
(8) My favorite cheese is Gruyere when melting cheeses in fondue.
(9) My favorite cheese is Monterey Jack when making chili rellenos.

This question reminds me of last night's "favorite spice" question. . .
It all depends on where it is being used. Used wrongly, and it's a
disaster, but used in the right place, or with the right wine, and it
becomes magical.

Myrl Jeffcoat
http://www.myrljeffcoat.com
Bigbazza
18 years ago
Permalink
...
No.7...

"> (7) My favourite cheese is American when I'm being a kid with my
Post by m***@yahoo.com
grandkids."
Surely you must mean a 'Cheddar' Tasty Cheese here ?...Is that correct ?..
Americans aren't the only makers of this cheese !!.. The rest of the world
also make it .and probably much better than 'the USA !!
--
Bigbazza (Barry)..(The Boy from Oz)

(PS..This is for Joan F (MI).. benefit..Not waiting two weeks to answer this
one ) :-)) )
--
Bigbazza (Barry)..(The Boy from Oz)
Ravenlynne
18 years ago
Permalink
...
No...that's not what he meant.
--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.
Edwin Pawlowski
18 years ago
Permalink
Post by Bigbazza
Surely you must mean a 'Cheddar' Tasty Cheese here ?...Is that correct ?..
Americans aren't the only makers of this cheese !!.. The rest of the world
also make it .and probably much better than 'the USA !!
Surely you must you don't know what American processed cheese is. No, it is
not cheddar, although we do have some good ones here. Do a Google search on
"processed cheese" and you will see the difference and know why anyone that
truly likes cheese does not bother with it.
Joel Olson
18 years ago
Permalink
...
Process

Process (or Pasteurized Process) cheese is made by grinding fine, and
mixing together by heating and stirring, one or more cheeses of the same or
two or more varieties, together with an added emulsifying agent, into a
homogeneous, plastic mass. However, Cream, Neufchatel, Cottage,
Creamed Cottage, Cooked, hard grating, semisoft part-skim, part-skim
spiced, and skim-milk cheeses are not used. Lactic, citric, acetic, or phos-
phoric acid or vinegar, a small amount of cream, water, salt, color, and
spices or flavoring materials may be added. The cheese may be smoked,
or it may be made from smoked cheese, or so-called liquid smoke or smoke
"flavor" may be added.

Cheese was heated and preserved in cans in Germany and Switzerland
as early as 1895. Hard, ripened Process cheese was made in Switzerland in
1911. Canned Camembert cheese from Germany was marketed in the
United States as early as 1914, and the first United States patent for
processing cheese was issued in 1916. It is estimated that at least one-third
of all cheese made in the United States, excepting the soft, unripened
cheeses, is marketed as Process cheese. American Cheddar cheese is proc-
essed in greatest quantities, but considerable quantities of other American-
type cheeses, such as Washed-curd, Colby, and Granular, and also Swiss,
Gruyere, Brick, Limburger, and others are precessed. Most of this is
manufactured in a few large plants, as small-scale production is not practical.

Considerable skill is required in selecting the cheese to be used. It is
selected on the basis of flavor, texture, body, age, acidity, and composition.
Desirable cheese flavor is obtained by using sharp, fully-cured cheese, but
cheese with minor defects such as imperfect rind, pinholes, gassiness, and
open texture, as well as some mild flavor defects can be used, as these defects
are either eliminated or minimized in processing.

Uniform composition, body, flavor and texture in the finished cheese are
obtained by using cheese from two or more vat lots (in some instances as
many as 20 or 30 vat lots) in each batch or blend. A vat lot is the cheese
made from the milk in one vat.

The cheese for each batch is cleaned, cut if the cheeses are large, and run
through a grinder into a steam-jacketed kettle or a horizontal cooker. The
other ingredients are added either as the cheese is run through the grinder
or while it is being heated.

Steam-jacketed kettles, equipped with mechanical agitators to stir the
cheese, are available in various sizes but frequently hold from 200 to 400
pounds of cheese. As much as 30 minutes is required to heat the cheese in
a large kettle.

In most large factories, horizontal cookers that hold 500 pounds or more
of cheese are used. The cookers are equipped with screw-type propellers
to stir the cheese, and live steam injected directly into the cheese heats it
in from 3 to 5 minutes.

The cheese is heated to a temperature of at least 150 F., and usually
155 to 160, and it is held at that temperature for at least 30 seconds but
usually for about 5 minutes, the time depending on the physical character-
istics of the cheese. When long, thin strings of hot cheese can be drawn
from the batch with a spatula and the cheese is smooth, homogeneous,
glossy, and creamy, it is ready to be packaged. In most factories, it is pack-
aged automatically by machine in cartons that hold from 8 ounces to 5
pounds. The cartons usually are lined with transparent film, and they are
sealed to exclude air. The packaged cheese is cooled to room temperature;
then it is placed under refrigeration. The high temperature attained in
heating, together with the heat retained during the several hours required
to cool the cheese to room temperature, makes the cheese practically sterile;
it keeps well and does not ripen further.

Analysis: Moisture, not more than 1 percent more than the maximum
legal limit for the kind of natural cheese from which it is made, or 1 percent
more than the average of the maximum legal limits if it is made from more
than one kind; but in no case more than 43 percent (except 40 percent for
Process Washed-curd or Colby; 44 percent for Process Swiss or Gruyere; and
51 percent for Process Limburger). Fat in the solids, not less than the
minimum legal limit for the kind of natural cheese from which it is made,
or the average of the minimum legal limits if it is made from more than
one kind; but in no case less than 47 percent (except 43 percent for Process
Swiss and 45 percent for Process Gruyere).

Fruits, vegetables, or meats, or mixtures of these, may be added to Process
cheese, in which case the moisture content may be 1 percent more, and the
fat in the solids 1 percent less, than in the corresponding Process cheese.

Process Pimento cheese is made by adding at least 0.2 percent of pimentos
by weight to Process Cheddar or Cheddar-type cheese.

Analysis: Moisture, not more than 41 percent; fat in the solids, not less
than 49 percent.



From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions,
George P.Sanders, issued Dec. 1953



Process Blended

Process Blended (or Pasteurized Process Blended) cheese is made in the
same way as process cheese, except that Cream cheese or Neufchatel cheese
can be used in mixtures of two or more kinds and neither emulsifier nor acid
is added. The moisture content must not be more than the average of the
maximum limits of the cheeses blended.

Fruits, vegetables, or meats are sometimes added, in which case the mois-
ture content may be 1 percent more and the fat in the solids 1 percent less
than in the corresponding Process Blended cheese.


Process Cheese Food

Process Cheese Food (or Pasteurized Process Cheese Food) is made in
the same way as Process cheese, except that certain dairy products (cream,
milk, skim milk, cheese whey, or whey albumin) or concentrates or mixtures
of any of these may be added, but at least 51 percent of the weight of the
finished cheese food must be cheese.

Analysis: Moisture, not more than 44 percent; fat, not less than 23 percent.
Fruits, vegetables, or meats are sometimes added, in which case the fat
content must be at least 22 percent.



From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions,
George P.Sanders, issued Dec. 1953



Process Cheese Spread

Process Cheese Spread (or Pasteurized Process Cheese Spread) is made
in the same way as Process Cheese Food, except that it contains more mois-
ture (44 to 60 percent) and less fat (but not less than 20 percent) and must
be spreadable at a temperature of 70 F. Fruits, vegetables, or meats may
be added.
Bigbazza
18 years ago
Permalink
...
X-Posted again.. as conversation first began on X-Post :-))


We must have different 'terms' for cheeses, Edwin..

I did not mean the soft type 'processed' cheeses..I mean A Tasty 'Hard'
Cheddar Cheese..Available from 18 months maturing right through to 'Vintage'
aged cheese like ...4-5 years Mature.

A couple of Oz web sites will show the difference of terms that are used...

http://www.begacheese.com.au/products/products.html

http://www.dairyfarmers.com.au/internet/s02_products/products.jsp
--
Bigbazza (Barry)..(The Boy from Oz)
m***@yahoo.com
18 years ago
Permalink
Post by Bigbazza
Surely you must mean a 'Cheddar' Tasty Cheese here ?...Is that correct ?..
Americans aren't the only makers of this cheese !!.. The rest of the world
also make it .and probably much better than 'the USA !!
As much as I like Cheddar Cheese, when the grandkids are here, they
like American, so that's what I use on grilled cheese sandwiches.

The delight comes from sharing the sandwiches with the children. . .
Even though I realize that American Cheese is absolutely the lowest
thing on the "cheese" food chain;-)
Jerry Avins
18 years ago
Permalink
...
I don't agree. How do you rate Velveeta? Squeeze bottle? Oh, Lord!

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Jerry Avins
18 years ago
Permalink
...
As a teenager, my wife got a sour stare in a Quebec grocery when she
asked for American cheese. Then the light dawned: fromage canadien, s'il
vous plait. She got that with a smile. Same stuff.

American cheese, fromage canadien, whatever, is not cheddar. Processed
cheddar, I suppose. There's gruyere that I buy in hunks and gruyere that
I don't buy wrapped with foil in portion-size wedges. Same difference.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Edwin Pawlowski
18 years ago
Permalink
As a teenager, my wife got a sour stare in a Quebec grocery when she asked
for American cheese. Then the light dawned: fromage canadien, s'il vous
plait. She got that with a smile. Same stuff.
When I lived in Philly, it was referred to as square cheese for obvious
reasons. When we moved to CT, we got the same strange looks when asking for
"square cheese".

Cheddar is still my overall favorite, but a sharp provolone is hard to beat.
I'm going pack to Italy in a couple of months and will be in Parma for a day
or two. You can be sure I'll be bringing some cheese back.

Every day I have wine, cheese, gelato. I don't care if I eat anything else
the entire trip.
Bigbazza
18 years ago
Permalink
...
Oh...I see I X-Posted this message unintentionally ...Sorry..But I will
X-Post it again this time just so I can apologise for X-Posting...I never
intentionally do it ..always when it happens, It is just because I haven't
noticed the X-Post ..<g>
--
Bigbazza (Barry)..(The Boy from Oz)
Mrs Bonk
18 years ago
Permalink
...
We discussed in alt.cooking-chat once before how the very best and ORIGINAL
Cheddar comes from a village near me - Cheddar.
All together now..
"Rock of Ages, Cleft for me..."
graham
18 years ago
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...
Isn't that in Burrington Combe?
Graham
Mrs Bonk
18 years ago
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...
Very good Graham. I began singing at the cleft in Burrington Coombe, which
is south of the village of Burrington and by the time I sang "when I soar to
worlds unknown" I was buying my Cheddar - in Cheddar. They are, but a step
apart.
graham
18 years ago
Permalink
...
I started my PhD research in the Combe. I have a feeling that every valley
in England with a rock outcrop that affords shelter from the elements, lays
claim to that hymn.
Graham
Mrs Bonk
18 years ago
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...
Surely not? I have never heard of any other village making such a claim.
The very fact that Augustus Toplady was curate in Blagdon would higher the
odds of it being a Burrington Coombe cleft. I have my doubts that it gives
much shelter though and wonder if it isn't another nearby cleft he sheltered
in. Either that or he was extremely thin.
Gregory Morrow
18 years ago
Permalink
...
Bette Davis sings that to a portrait of her deceased husband in the 1968
black comedy (originally a West End stage hit) _The Anniversary_...

:-)

In any case how are you doing, Mrs. B.? Haven't seen you around very much
lately (things are a bit "slow" these days on alt.home.cleaning). Hope you
are having a good new year...
--
Best
Greg
Mrs Bonk
18 years ago
Permalink
...
How very interesting Gregory.
Post by Gregory Morrow
In any case how are you doing, Mrs. B.? Haven't seen you around very much
lately (things are a bit "slow" these days on alt.home.cleaning). Hope
you are having a good new year...
Yes. thank you dear. I popped into ahc recently and see Phish is managing
perfectly well without me. Marcia has asked me to come in more often to give
my much sought after advice but without Gary the place is quite depressing,
Dave
18 years ago
Permalink
Post by Mrs Bonk
We discussed in alt.cooking-chat once before how the very best and ORIGINAL
Cheddar comes from a village near me - Cheddar.
Last time I was down there (I live in Lancashire) I visited the Chedder
Gorge. The cheeses were to die for.
Some could bite you back even harder than you bit the cheese :-)
Others were so subtle that I should really have washed out my palette.

The amount I brought home was unbelievable.
Next time I am down there, I will identify what I like, so that I can
order it on line :-)


Look out for Oggie Oggie pasties. I had one in Gosport a few days ago
and I found it to be superior to anything else around.
It is a franchise (I have no connection, other than being impressed with
the product. You can find them via google at your own expence/time). I
am back down there in 2 weeks and might take home a few more to inspect
(how do I do a salivating smiley? Anyone.)



Dave
Jerry Avins
18 years ago
Permalink
Dave wrote:

...
Post by Dave
(how do I do a salivating smiley? Anyone.)
We'll have to work on that one.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Gregoire Kretz
18 years ago
Permalink
Post by Jerry Avins
...
Post by Dave
(how do I do a salivating smiley? Anyone.)
We'll have to work on that one.
:o)~~~

Use the alt+n thingy used for the spanish ñ.
:)


Greg
--
Here's a truck stop instead of St Peter's

No ficus = no spam
Pan Ohco
18 years ago
Permalink
Post by Gregoire Kretz
Post by Jerry Avins
...
Post by Dave
(how do I do a salivating smiley? Anyone.)
We'll have to work on that one.
:o)~~~
Use the alt+n thingy used for the spanish ñ.
:)
Greg
Jerry Avins
18 years ago
Permalink
Post by Gregoire Kretz
Post by Jerry Avins
...
Post by Dave
(how do I do a salivating smiley? Anyone.)
We'll have to work on that one.
:o)~~~
Use the alt+n thingy used for the spanish �.
Looks good! ò¿ó
¯
Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Mrs Bonk
18 years ago
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...
I don't buy shop pasties dear, thank you all the same. I always make my
own - I have Cornish connections you see and once you've had one of mine
you wouldn't want to to back to mass produced. There is a small shop I know
of in Cornwall that make traditional pasties and they are not bad, very
similar to mine but to be frank, most shop pasties are absolutely awful.
Sadly The Gorge is now too commercialised. At this time of year it is
practically deserted and I find it at its best but come the warmer weather
tourists will flock there cash in hand to buy up all the cheese, sweets,
cider and strawberries and I will be shopping at Asda.
Dave
18 years ago
Permalink
...
You say in the same paragraph that you only have the best Cornish
pasties, albeit either your own, or from a genuine pasty shop and then
go onto saying that you shop at one of the world's worst shops. (Asda)

Dear, I rest my case. :-)

Dave
Mrs Bonk
18 years ago
Permalink
...
I'm not sure I understand what your "case" is!
I don't agree that Asda is one of the world's worst. It is, imo, on a par
with the other leading supermarkets around here. As I've fallen out with
Tesco over a lemon jelly (V) and various other things over the years, I no
longer wish to give them my custom, so Asda is the next nearest for my "big
shop".
I buy fruit and veg at the market and try whenever possible to use small
shops around my home but for the larger heavier items I can get a free bus
to Asda and the driver helps me with my purchase so I am well suited with
them.
I may even buy from them online soon, just the heavy items and things I buy
in bulk.
Frank Calidonna
18 years ago
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...
Dear mrs. Bonk,

I'm intrigued. Any chance of sharing a pastie recipe. I don't even know
what they are, but now I am hungry.

Frank
Mrs Bonk
18 years ago
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...
http://www.cornishlight.co.uk/cornish-pasty.htm
this recipe is much the same as mine except:
Let the filling be roughly half meat and half potato and onion mix, I don't
use the swede/turnip.
Wet the meat or add a teaspoon of water to the mix.
I cook mine for an hour, sometimes longer, but I do have big ones - I use a
dinner plate to cut out the pastry.
I often make a batch and they freeze well before cooking.
Eat hot or cold.
Alan Holmes
18 years ago
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...
Oh, can I see them, please?

Alan
Joseph Littleshoes
18 years ago
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...
The recipe says "add seasonings" to the filling mix, salt and pepper i
assume but i wonder what other, if any herbs, spices or seasonings are
used? garlic?

I am familiar and like peroskies (sp?) and they seem similar to the
cornish pasties but more often i have seen them very elaborate with meat
and cheeses and potatoes and lots of mid eastern spices though there are
eastern european and russian versions that use different spices, i am
more familiar with the mid east versions.
--
JL
Post by Alan Holmes
Post by Mrs Bonk
Let the filling be roughly half meat and half potato and onion mix, I
don't use the swede/turnip.
Wet the meat or add a teaspoon of water to the mix.
I cook mine for an hour, sometimes longer, but I do have big ones
Oh, can I see them, please?
Alan
Mrs Bonk
18 years ago
Permalink
Post by Joseph Littleshoes
Post by Mrs Bonk
http://www.cornishlight.co.uk/cornish-pasty.htm
The recipe says "add seasonings" to the filling mix, salt and pepper i
assume but i wonder what other, if any herbs, spices or seasonings are
used? garlic?
Sorry for my late reply dear I have been away to where they eat haggis and
read poetry.
Salt and pepper only, white pepper and I like lots of it.
Joseph Littleshoes
18 years ago
Permalink
Post by Mrs Bonk
Post by Joseph Littleshoes
Post by Mrs Bonk
http://www.cornishlight.co.uk/cornish-pasty.htm
The recipe says "add seasonings" to the filling mix, salt and pepper i
assume but i wonder what other, if any herbs, spices or seasonings are
used? garlic?
Sorry for my late reply dear I have been away to where they eat haggis and
read poetry.
Salt and pepper only, white pepper and I like lots of it.
Thanks i saw the S&P in the recipe but wondered if there were other
seasonings.
--
JL

Jerry Avins
18 years ago
Permalink
...
I think you're in for a treat. I like the ones without turnip best. The
only decent ones I've had were in Nova Scotia, near Digby. I'd like to
try them in their birthplace. I've been told that they originated as
food for Cornish miners, food that could be taken wrapped when going in
and still be warm at lunch.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Gregoire Kretz
18 years ago
Permalink
Post by m***@yahoo.com
(1) My favorite cheese is Swiss on Ham sandwiches.
Erm, which one? Appenzeller or Emmenthaler, I would guess?
Post by m***@yahoo.com
(9) My favorite cheese is Monterey Jack when making chili rellenos.
Not familiar with these, what are rellenos?
Post by m***@yahoo.com
It all depends on where it is being used. Used wrongly, and it's a
disaster, but used in the right place, or with the right wine, and it
becomes magical.
Absolutely. :)


Greg
--
Here's a truck stop instead of St Peter's

No ficus = no spam
m***@yahoo.com
18 years ago
Permalink
Chili Rellenos are a Mexican dish. . .Here's a recipe from
www.cooks.com

CHILIES RELLENOS

6 Anaheim or any mild long green chili
2 cup vegetable oil
1/4 lb mozzarella cheese, grated
1/4 lb Monterey Jack cheese, grated
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tb chopped fresh cilantro or parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
2 T milk
1 cup yellow cornmeal
1 cup mild or hot tomato salsa

Make a slit with the tip of a paring knife in the pepper at the cap.
Place the oil in a deep saucepan and heat to a temperature of 375F.

Have a bowl of ice water handy.

Fry the peppers a few at a time for about 1 minute, or until the skin
is blistered all over. Remove with tongs, and plunge into the ice
water.

Repeat until all peppers are fried.

When cool enough to handle, gently rub off the skin.

Cut a slit in one side of the pepper, and remove the seeds, keeping the
pepper whole. Set aside, reserving the oil.

In a bowl, mix together the mozzarella, Monterey Jack, garlic, thyme,
oregano, cilantro, salt and pepper.

Gently stuff the mixture into the peppers, securing them with
toothpicks.

Chill for 30 minutes.

Beat the egg with the milk.

Roll the peppers in the mixture, and then roll in cornmeal.

Heat the reserved oil to 375F.

Fry the peppers for about 3 minutes, or until golden brown.

As you fry, be careful not to crowd the pan. Remove the peppers from
the pan with tongs, drain on paper towels, and repeat until all peppers
are fried.

Serve immediately, accompanied by salsa, if desired.

Serves 6.

Note: The peppers can be prepared up to the point of being dredged in
cornmeal and fried up to two days in advance and refrigerated, tightly
covered with plastic wrap.

Dredge with cornmeal and fry just prior to serving.
Gregoire Kretz
18 years ago
Permalink
Post by m***@yahoo.com
Chili Rellenos are a Mexican dish. . .Here's a recipe from
www.cooks.com
CHILIES RELLENOS
[snip]

Thanks a lot, looks great.


Greg
--
Here's a truck stop instead of St Peter's

No ficus = no spam
Joel Olson
18 years ago
Permalink
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Cornmeal???

Sounds like Dixie-Mex.
Jerry Avins
18 years ago
Permalink
Post by Gregoire Kretz
Post by m***@yahoo.com
(1) My favorite cheese is Swiss on Ham sandwiches.
Erm, which one? Appenzeller or Emmenthaler, I would guess?
Post by m***@yahoo.com
(9) My favorite cheese is Monterey Jack when making chili rellenos.
Not familiar with these, what are rellenos?
Chili relleno = stuffed pepper. The stuffing is cheese with or without
meat, and the pepper is then batter dipped and fried. Best with poblano
peppers, good with any.

jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Gregoire Kretz
18 years ago
Permalink
Post by Jerry Avins
Post by Gregoire Kretz
Not familiar with these, what are rellenos?
Chili relleno = stuffed pepper. The stuffing is cheese with or without
meat, and the pepper is then batter dipped and fried. Best with poblano
peppers, good with any.
Thanks for the tip!


Greg
--
Here's a truck stop instead of St Peter's

No ficus = no spam
Nancy Young
18 years ago
Permalink
Post by m***@yahoo.com
(9) My favorite cheese is Monterey Jack when making chili rellenos.
*Sheer coincidence*, I just got back from looking up Colby cheese,
I have a mac n cheese recipe that calls for it. In the store, the only
Colby I saw was labeled Colby Jack.

Are those the same?

nancy
Jerry Avins
18 years ago
Permalink
Post by Nancy Young
Post by m***@yahoo.com
(9) My favorite cheese is Monterey Jack when making chili rellenos.
*Sheer coincidence*, I just got back from looking up Colby cheese,
I have a mac n cheese recipe that calls for it. In the store, the only
Colby I saw was labeled Colby Jack.
Are those the same?
Colby Jack is a mix of Colby and Monterey Jack. Not the same, but good.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Nancy Young
18 years ago
Permalink
Post by Jerry Avins
Post by Nancy Young
*Sheer coincidence*, I just got back from looking up Colby cheese,
I have a mac n cheese recipe that calls for it. In the store, the only
Colby I saw was labeled Colby Jack.
Are those the same?
Colby Jack is a mix of Colby and Monterey Jack. Not the same, but good.
I wondered since I didn't see anything labeled just Colby, and I'm
not really familiar with it so ... maybe it was a type of Jack. Not so,
thank you.

nancy
Dave Smith
18 years ago
Permalink
Post by Nancy Young
Post by Jerry Avins
Post by Nancy Young
Are those the same?
Colby Jack is a mix of Colby and Monterey Jack. Not the same, but good.
I wondered since I didn't see anything labeled just Colby, and I'm
not really familiar with it so ... maybe it was a type of Jack. Not so,
thank you.
Never had Colby Nancy?
You haven't missed much. IMO it's only redeeming quality is that
it makes a nice gooey grilled cheese sandwich. It is basically a
semi hard very mild cheddar. It is pretty bland stuff.
Jerry Avins
18 years ago
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...
Is Colby Nancy related to Colby Jack?

I like grilled cheese sandwiches made with muenster cheese, but you need
care not yo burn a lip.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Nancy Young
18 years ago
Permalink
Post by Dave Smith
Post by Nancy Young
Post by Jerry Avins
Post by Nancy Young
Are those the same?
Colby Jack is a mix of Colby and Monterey Jack. Not the same, but good.
I wondered since I didn't see anything labeled just Colby, and I'm
not really familiar with it so ... maybe it was a type of Jack. Not so,
thank you.
Never had Colby Nancy?
Probably had it, never bought it. I don't eat much cheese.
It doesn't like me.
Post by Dave Smith
You haven't missed much. IMO it's only redeeming quality is that
it makes a nice gooey grilled cheese sandwich. It is basically a
semi hard very mild cheddar. It is pretty bland stuff.
Heh, yeah, I didn't think I'd be confusing it with blue cheese
or anything.

nancy
Joel Olson
18 years ago
Permalink
Post by Nancy Young
Post by m***@yahoo.com
(9) My favorite cheese is Monterey Jack when making chili rellenos.
*Sheer coincidence*, I just got back from looking up Colby cheese,
I have a mac n cheese recipe that calls for it. In the store, the only
Colby I saw was labeled Colby Jack.
Are those the same?
nancy
Monterey

Monterey (or Jack) cheese was first made on farms in Monterey County,
Calif., about 1892, and manufacture on a factory scale was begun about
1916. The name Monterey has largely replaced Jack, except for the type
known as High-moisture Jack.

The cheese is made from pasteurized whole, partly skimmed, or skim milk.
Whole-milk Monterey is semisoft; Monterey made from partly skimmed or
skim milk (called grating-type Monterey, dry Monterey, or dry Jack) is
hard and is used for grating. High-moisture Jack is made from whole milk
by a slightly different process.

Monterey is made by a method similar to Colby, but the making process
takes less time. The curd is cooled to a temperature of about 86 F. by
running water either into the vat jacket or directly into the curd. (Colby
is cooled to about 80 by running water directly into the curd.) The curd
is salted after the whey has drained. Enough curd to make each cheese is
placed in a square of muslin; as the four corners of the cloth are pulled
together, the curd is formed as nearly round as possible; the cloth is tied
tightly with a string, and the excess cloth is spread evenly over the top of the
curd. Then the cheese is pressed either between boards or in a hoop. The
pressed cheeses are round and flat and may have indentations on one sur-
face where the cloth was tied before pressing. The sides are straight if the
cheese was pressed in a hoop and round if it was pressed between boards.
The cheeses are about 9 1/2 inches in diameter and usually weigh between 6
and 9 pounds and never more than 12.

Whole-milk Monterey contains more moisture and is softer than either
Granular or Colby. It is cured for 3 to 6 weeks at a temperature of about
60 f. and a relative humidity of 70 percent.

Grating-type Monterey is cured for at least 6 months. The cheeses may
be coated with oil containing pepper.

In making High-moisture Jack, the cured is heated to a temperature no
higher than 96 F. (which is 6 to 8 degrees lower than in making Monterey);
part of the whey is drained off, and the curd is cooled quickly to 72 F by
running water directly into the vat. It is cured at a temperature between
40 and 50 F, rather than 60 F. It contains more moisture and is softer than
whole-milk Monterey.

Analysis: Moisture, not more than 44 percent for whole-milk Monterey;
not more than 34 percent for grating-type Monterey; and not less than 44
but less than 50 percent for High-moisture Jack; fat in the solids, not less
than 50 percent for whole-milk Monterey and High-moisture Jack; not less
than 32 percent for grating-type Monterey; and salt, about 1.5 percent.

USDA Handbook No. 54, Cheese Varieties and Descriptions, 1953, Geo. F. Sanders
Dave Smith
18 years ago
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Sounds god to me. IMO there is no single best cheese. But I just
know, without looking at any more responses, that one or more
people will come up with some exotic cheese to impress us all.
They may well be terrific cheeses, but when someone asks their
favourite I expect, naively perhaps, that they will honestly
answer with the cheese that they buy most often.


I don't eat a lot of cheese myself. It is more of a dietary thing
than taste, thanks to a lactose problem. We almost always have
cheddar in the fridge, but also get sliced havarti or swiss for
sandwiches. I always have some type of Blue cheese, usually
Danish blue in order to beef up blue cheese dressing, or to eat
with sliced pers. We often have Oka, Edam, smoked Edam, Gouda,
and Brie. Brie is the one I have trouble resisting. If you set a
platter of cheese in front of me I am most likely to start with
the Brie, and to finish it off.
Jerry Avins
18 years ago
Permalink
Dave Smith wrote:

...
...
If you eat only a little cheese, you can afford to nibble on manchego, a
fairly hard sheep cheese from La Mancha. Ooh! I'm salivating!

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Dave Smith
18 years ago
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Yeah, I suppose I could. The problem is my wife eats a lot of
cheese. I could get a sample for myself and then she would
demolish it.
Jerry Avins
18 years ago
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Wait until her birthday then.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Ravenlynne
18 years ago
Permalink
...
Had some of that while on vacation to houston last month. It was very good.
--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.
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