Michel Boucher > wrote:

(Steve Pope) wrote in news:g4bra6$m4p$1

>> They had chemotherapy in the 1930's? I had no idea.

>The Institut du Radium at the Université de Montréal was founded in 1922 to
>treat cancer with radium therapy, the material being provided by the
>government of the province of Québec. It closed its doors in 1967 and
>became the Institut du cancer. So yes, there was chemotherapy available in
>Québec in the 1930's.

Thanks.

I guess I'd consider that radiation therapy as opposed to chemo,
but no biggie.

Steve

Michel Boucher > wrote:

>What`s the diff between an army brat and a navy brat?

Nothing like the difference between either of those and an
Air Force brat.

S.

George wrote:
> Nancy Young wrote:

>> It wasn't bad! It was very good American cheese. Similar to the
>> expensive Kraft Deluxe cheese.

> I think it was much better than the Kraft stuff.

Thank you! That's as close as I can come to describing it.
And as close as I can come to buying it, of course.

> Used to have a
> neighbor who was eligible for whatever program distributed the food.
> She couldn't eat the cheese so she would give it to us.

Nice.

nancy

On Jun 30, 8:09�pm, "Nancy Young" > wrote:
> Michel Boucher wrote:
> > "Nancy Young" > wrote in news:e_KdnXrvi4RQ-
> > :
>
> >>>> Being an army brat, you know I grew up on the stuff. �It was good.
>
> >>> What'd the Army do- issue it to the soldiers as punishment??
> >>> Thankfully my husband was never given any, if it is as bad as
> >>> everyone says?
>
> >> It wasn't bad! �It was very good American cheese. �Similar to the
> >> expensive Kraft Deluxe cheese.
>
> > Ok, so those who have tasted it say it's good (de gustibus etc.) but
> > there seems to persist a notion that Gummint Cheese is bad.
>
> I don't know why people would say that. �I'm serious. �I think
> maybe they started handing out the surplus to the needy at some point
> and, as you say, it sounded like it must be bad. �I'd buy it if it was for
> sale ... well, except that I don't really need lots of American cheese.
> (laugh) �It came in a long box.

Quality American cheese is jsut as good a cheese as any oteh rq

On Jun 30, 8:29Â*pm, Sheldon > wrote:
> On Jun 30, 8:09�pm, "Nancy Young" > wrote:
>
>
>
>
>
> > Michel Boucher wrote:
> > > "Nancy Young" > wrote in news:e_KdnXrvi4RQ-
> > > :
>
> > >>>> Being an army brat, you know I grew up on the stuff. �It was good.
>
> > >>> What'd the Army do- issue it to the soldiers as punishment??
> > >>> Thankfully my husband was never given any, if it is as bad as
> > >>> everyone says?
>
> > >> It wasn't bad! �It was very good American cheese. �Similar to the
> > >> expensive Kraft Deluxe cheese.
>
> > > Ok, so those who have tasted it say it's good (de gustibus etc.) but
> > > there seems to persist a notion that Gummint Cheese is bad.
>
> > I don't know why people would say that. �I'm serious. �I think
> > maybe they started handing out the surplus to the needy at some point
> > and, as you say, it sounded like it must be bad. �I'd buy it if it was for
> > sale ... well, except that I don't really need lots of American cheese.
> > (laugh) �It came in a long box.
>
> Quality American cheese is nutritionally just as good a cheese as any other quality cheese... only difference is that American cheese is stabilized/pasteurized, it doesn't age and has a longer shelf life. Those blocks of American cheese the government gives to the impoverished are probably produced by Kraft or Land O Lakes or one of the other major cheese producers.

On Mon 30 Jun 2008 10:55:02a, blake murphy told us...

> On Mon, 30 Jun 2008 12:01:08 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 29 Jun 2008 09:00:58p, Christopher M. told us...
>>
>>> How do you deal with the lack of mild cheddar at the supermarket? It
>>> seems like cheddar comes mostly in the sharp variety.
>>>
>>> I'm looking for a good mild cheddar for making a pizza. Colby seems
like
>>> a mild cheddar--maybe a little to mild.
>>>
>>>
>>> W. Pooh (AKA Winnie P.)
>>
>>I don't know where you live, but most supermarkets in my area carry
>>cheddar in mild, medium, sharp, and extra sharp.
>>
>>Having said that, I can't imagine putting any type of cheddar cheese on
>>pizza.
>
> i would say i wish the extra sharp was sharper.
>
> your pal,
> blake
> ** Posted from http://www.teranews.com **
>

Many real English cheddars are much sharper. You would probably like them.
I love them, myself.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Love means never having to say 'Put
down that chainsaw'
-------------------------------------------

"'ve been eating cheddar for about 55 yrs. "

for someone so old, you certainly are juvenile -- (hiding behind your
fake ID)

LOL

Giusi wrote:
> "Christopher M." > ha scritto nel
> messaggio news:_TY9k.56$dz.6@trndny01...
>> How do you deal with the lack of mild cheddar at the supermarket? It
>> seems like cheddar comes mostly in the sharp variety.
>>
>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>> like a mild cheddar--maybe a little to mild.
>
> Don't be silly. Cheddar doesn't belong on pizza.

If the right cheddar is used it can be a nice change of pace once in a
while.


W. Pooh (AKA Winnie P.)

Michel Boucher wrote:
> "Christopher M." > wrote in
> newsUdak.117 $qW.92@trndny03:
>
>>> Heh. Makes sense, seeing as how cheddar is traditionally British...
>>
>> Alton Brown says that there's a French cheese that's even better than
>> cheddar.
>
> Only one?

One that tastes like cheddar.


W. Pooh (AKA Winnie P.)

Giusi wrote:
> "Christopher M." > ha scritto nel
> messaggio news:_TY9k.56$dz.6@trndny01...
>> How do you deal with the lack of mild cheddar at the supermarket? It
>> seems like cheddar comes mostly in the sharp variety.
>>
>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>> like a mild cheddar--maybe a little to mild.
>
> Don't be silly. Cheddar doesn't belong on pizza. Cheddar is as
> frequent as Martians in Italy.
> Get some good cheddar and make a quesadilla with it.

There's a fascinating article about pizza at the following link. It mentions
a mixture of mozarella/monterey jack/cheddar.
http://karavshin.org/category/food/a...own-good-eats/


W. Pooh (AKA Winnie P.)

On Mon, 30 Jun 2008 15:32:03 -0400, Julia Altshuler
> wrote:

>I agree with the others who said that mozzarella is the correct cheese
>for pizza and that cheddar should go elsewhere. But this leads to a
>question: Why?

In this group I think it's just stubbornness. And the fact that so
many things can (and are) called pizza.
>
>Blue cheese doesn't go on pizza because the flavor would clash with the
>tartness of the tomato sauce. (I had to get "blues" out of the subject
>line. It was bothering me there.)

Actually I have no problem with Bleu on pizza.

>If there's nothing intrinsically wrong with flavorwise with putting
>cheddar together with tomato in Mexican cooking, why is it wrong to do
>so on something that's Italian in its long-ago origins?

Nothing. If you want to go back to true authenticity, you need to
figure out which regions ate what before humans figured out how to
make boats.

>Mild cheddar is almost generic in its taste. It isn't strongly
>anything, just creamy and cheesy.

>How about a thin crusted pizza with tomato sauce, cumin, sour cream,
>cilantro, avocado and mild cheddar?

A thin crust with refried beans spread over it, topped with sliced
tomatoes, green onions, black olives, green pepper, cilantro, cheddar
AND mozzarella, and either beef or chicken prepared (spiced) the same
way you'd do it for a taco. Served with sour cream, guac, and salsa
and japs. This is just as good as any Italian style pizza I've ever
had. Just different.

Lou

On Mon, 30 Jun 2008 17:59:59 -0400, Julia Altshuler
> wrote:

>notbob wrote:
>>
>> Get a grip. Stouffer's pizza on a crust of cheap bread is not pizza, either.
>> Ya' gotta draw the line somewhere. Crust, mozzerella, red sauce and a few
>> good toppings. Thai fish lips? Ehh. BBQ'd catfish entrails? C'mon.
>
>
>You used stronger language, but you're getting around to the question I
>was going to ask. When is pizza not a pizza?
>
>
>For me, the basics a
>
>Yeast pizza dough rolled into a circle and baked- thick and thin
>variations are fine.
>
>Tomato sauce.
>
>Cheese.
>
>Herbs- basil and oregano.
>
>Toppings- mushrooms, peppers, pepperoni.
>
>
> From there, I'm fine with ONE variation, maybe two, but that's it.
>
>
>For example, if you use an English muffin for the crust and keep
>everything else traditional, I'm O.K. with calling it an English muffin
>pizza.
>
>
>If you substitute fresh tomatoes or sun dried tomatoes for the sauce,
>I'm O.K. with calling it a fresh tomato pizza.
>
>
>If you skip the tomato product, use a variety of fine cheeses, and call
>it a white pizza, I'm O.K. with that.
>
>
>If you vary the toppings to include arugula, avocado, or chorizo, I
>won't call the police.
>
>
>But if you pile eggplant and humous on challah, stick it in the oven,
>then top it with mesclun greens, it might be edible to some people, but
>I'm not calling it pizza.

I posted a recipe for Turkish Pizza (Lahmacun) a while ago. Victor
said it wasn't authentic. People can **** and moan all they want, but
I'm still calling it pizza.

Lou

Herbed Cheese Pizza (Lahmacun)

Dough:
2 cups bread flour, divided
1 teaspoon sugar
2 packages dry yeast (about 4 1/2 teaspoons)
2 cups warm water (100° to 110°), divided
2 1/2 cups all-purpose flour, divided
1 teaspoon salt
2 teaspoons olive oil
Cooking spray

Topping:
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon hot paprika
3/4 teaspoon coarsely ground black pepper, divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 teaspoon salt
5 garlic cloves, minced
1 bay leaf
1 (28-ounce) can diced tomatoes, undrained
10 ounce thinly sliced kasseri cheese
3 tablespoons minced fresh parsley

To prepare dough, lightly spoon bread flour into dry measuring cups;
level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup
warm water in a bowl; let stand 15 minutes.
Lightly spoon all-purpose flour into dry measuring cups; level with a
knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1
teaspoon salt in a large bowl; make a well in center of mixture. Add
yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture;
stir well. Turn dough out onto a floured surface. Knead until smooth
and elastic (about 10 minutes); add enough of remaining all-purpose
flour, 1 tablespoon at a time, to prevent dough from sticking to hands
(dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat
top. Cover and let rise in a warm place (85°), free from drafts, 45
minutes or until doubled in size. (Press two fingers into dough. If
indentation remains, the dough has risen enough.) Punch dough down;
divide dough into 8 equal portions. Cover and let rest 20 minutes.

To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon
black pepper; set aside. Heat 1 teaspoon oil in a large nonstick
skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2
teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and
tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or
until thick. Remove from heat; discard bay leaf.

Preheat oven to 450°.

Working with one portion at a time (cover remaining dough to keep from
drying), roll each portion into a 6-inch circle on a lightly floured
surface; place circle on a baking sheet coated with cooking spray.
Repeat procedure with remaining dough portions.

Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and
1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until
crusts are lightly browned. Sprinkle evenly with minced parsley.

Yield: 8 servings (serving size: 1 6-inch pizza)

NUTRITION PER SERVING
CALORIES 434(28% from fat); FAT 13.4g (sat 6.6g,mono 1.3g,poly 0.2g);
PROTEIN 19.7g; CHOLESTEROL 35mg; CALCIUM 308mg; SODIUM 934mg; FIBER
4.6g; IRON 5.6mg; CARBOHYDRATE 62.6g

Cooking Light, APRIL 2002

Wayne Boatwright wrote:
> On Sun 29 Jun 2008 09:00:58p, Christopher M. told us...
>
>> How do you deal with the lack of mild cheddar at the supermarket? It
>> seems like cheddar comes mostly in the sharp variety.
>>
>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>> like a mild cheddar--maybe a little to mild.
>>
>>
>> W. Pooh (AKA Winnie P.)
>
> I don't know where you live, but most supermarkets in my area carry
> cheddar in mild, medium, sharp, and extra sharp.
>
> Having said that, I can't imagine putting any type of cheddar cheese
> on pizza.

Some people mix cheddar with jack and then with provolone or mozarella.


W. Pooh (AKA Winnie P.)

Nancy Young wrote:
>
> "Goomba" > wrote
>
>> Nancy Young wrote:
>>>
>>> "Serene Vannoy" > wrote
>>>
>>>> (The quality of government cheese really was better when I was a kid
>>>> than it is these days. In the olden days, it was real cheese in big
>>>> blocks.)
>>>
>>> Being an army brat, you know I grew up on the stuff. It was good.
>
>> What'd the Army do- issue it to the soldiers as punishment??
>> Thankfully my husband was never given any, if it is as bad as everyone
>> says?
>
> It wasn't bad! It was very good American cheese. Similar to the
> expensive Kraft Deluxe cheese.

I did not care for it at all. It was super-salty. I haven't had any
since probably 1982, so maybe it was a bad vintage. I do recall thinking
that it would probably kill a lot of people with high blood pressure. It
was that salty.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Mon, 30 Jun 2008 21:50:41 +0200, "Giusi" >
wrote:

>"Julia Altshuler" > ha scritto nel messaggio
...
>>I agree with the others who said that mozzarella is the correct cheese for
>>pizza and that cheddar should go elsewhere. But this leads to a question:
>>Why?
>>
>>
>> Blue cheese doesn't go on pizza because the flavor would clash with the
>> tartness of the tomato sauce. (I had to get "blues" out of the subject
>> line. It was bothering me there.)
>
>There is Gorgonzola pizza but not with tomato sauce.
>
>> If there's nothing intrinsically wrong with flavorwise with putting
>> cheddar together with tomato in Mexican cooking, why is it wrong to do so
>> on something that's Italian in its long-ago origins?
>
>Because it will taste Tex Mex, so why not make a quesadilla?

Tortillas are poor peoples food in Mexico. Look at any Mexican or
caribbean cook book and you'll find breads. The idea that anything
Mexican has to be on a tortilla comes from Taco Bell.
>>
>> Mild cheddar is almost generic in its taste. It isn't strongly anything,
>> just creamy and cheesy.
>>
>>
>> How about a thin crusted pizza with tomato sauce, cumin, sour cream,
>> cilantro, avocado and mild cheddar?
>>
>>
>> --Lia
>
>I will pass on that one. That stuff would not allow the pizza to cook
>properly, anyway.

Bullshit. Your idea of "proper" is very limited.

>There are several cheeses used on pizza, but none resemble cheddar.
>Stracchino with rucola is my favorite pizza, but there's no tomato involved.
>
>The classic red pizza is best with mozzarella, preferably bufala, but fresh
>cow is A-OK.
>

Lou

Blinky the Shark wrote:
> Janet Wilder wrote:
>
>> Have you ever known the government to get anything right?
>
> Imagine the mess traffic would be if we *didn't* have traffic
> controls.
>
> Imagine flying if there were no FFA regulations.
>
> Imagine there being no fire departments.
>
> Imagine there being no paved and lighted streets.
>
> Imagine everyone just throwing their garbage and shit into the
> streets, as things used to be before municipal sewer systems.
>
> Imagine.

I'm not a big fan of government intervention in most things, but you're
right. In the US we have to get our flu vaccine from England because of a
bill that set a fixed price for our vaccine manufacturers. Most senators
don't even have a basic understanding of supply and demand.

Some other things the government does well:
*Ambulances
*Police, Fire fighters
*Electricity (not rolling blackouts like California)


W. Pooh (AKA Winnie P.)

Christopher M. wrote:
> Wayne Boatwright wrote:
>> On Sun 29 Jun 2008 09:00:58p, Christopher M. told us...
>>
>>> How do you deal with the lack of mild cheddar at the supermarket? It
>>> seems like cheddar comes mostly in the sharp variety.
>>>
>>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>>> like a mild cheddar--maybe a little to mild.
>>>
>>>
>>> W. Pooh (AKA Winnie P.)
>> I don't know where you live, but most supermarkets in my area carry
>> cheddar in mild, medium, sharp, and extra sharp.
>>
>> Having said that, I can't imagine putting any type of cheddar cheese
>> on pizza.
>
> Some people mix cheddar with jack and then with provolone or mozarella.

You can buy cheddar and jack mixed in the same cheese. They call it
Cheddar Jack. DH likes it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Mon, 30 Jun 2008 21:10:15 -0500, Janet Wilder
> wrote:

>Christopher M. wrote:
>> Wayne Boatwright wrote:
>>> On Sun 29 Jun 2008 09:00:58p, Christopher M. told us...
>>>
>>>> How do you deal with the lack of mild cheddar at the supermarket? It
>>>> seems like cheddar comes mostly in the sharp variety.
>>>>
>>>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>>>> like a mild cheddar--maybe a little to mild.
>>>>
>>>>
>>>> W. Pooh (AKA Winnie P.)
>>> I don't know where you live, but most supermarkets in my area carry
>>> cheddar in mild, medium, sharp, and extra sharp.
>>>
>>> Having said that, I can't imagine putting any type of cheddar cheese
>>> on pizza.
>>
>> Some people mix cheddar with jack and then with provolone or mozarella.
>
>You can buy cheddar and jack mixed in the same cheese. They call it
>Cheddar Jack. DH likes it.

We get colby jack for sandwiches. Cojack. It's good for quesadilas
too.

Lou

Lou Decruss wrote:

> Tortillas are poor peoples food in Mexico. Look at any Mexican or
> caribbean cook book and you'll find breads. The idea that anything
> Mexican has to be on a tortilla comes from Taco Bell.

The only actual bread (not pan dulce) I've seen in the Mexican bakeries
is the little rolls called bolillos which are like little sub rolls. The
people here, on the Mexican border, and in the interior, eat tortillas.

I've eaten in some fine restaurants in interior Mexico and I never
recalled any bread being served. I do know that there is a large
commercial bread producer in Mexico called Bimbo, but Bimbo bread is
pretty much like Wonderbread. Nothing special at all.

Could you give me a reference to a site with recipes for Mexican bread?
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Christopher M. wrote:

> Blinky the Shark wrote:
>> Janet Wilder wrote:
>>
>>> Have you ever known the government to get anything right?
>>
>> Imagine the mess traffic would be if we *didn't* have traffic
>> controls.
>>
>> Imagine flying if there were no FFA regulations.
>>
>> Imagine there being no fire departments.
>>
>> Imagine there being no paved and lighted streets.
>>
>> Imagine everyone just throwing their garbage and shit into the
>> streets, as things used to be before municipal sewer systems.
>>
>> Imagine.
>
> I'm not a big fan of government intervention in most things, but you're
> right. In the US we have to get our flu vaccine from England because of a
> bill that set a fixed price for our vaccine manufacturers. Most senators
> don't even have a basic understanding of supply and demand.

The skill set of most politicians is limited to getting and staying
elected.


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

"Christopher M." > wrote in message
news:gSfak.72$dz.42@trndny01...
> Giusi wrote:
>> "Christopher M." > ha scritto nel
>> messaggio news:_TY9k.56$dz.6@trndny01...
>>> How do you deal with the lack of mild cheddar at the supermarket? It
>>> seems like cheddar comes mostly in the sharp variety.
>>>
>>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>>> like a mild cheddar--maybe a little to mild.
>>
>> Don't be silly. Cheddar doesn't belong on pizza.
>
> If the right cheddar is used it can be a nice change of pace once in a
> while.
>
That's what the cafeteria ladies thought too.

Janet Wilder wrote:
> Christopher M. wrote:
>> Wayne Boatwright wrote:
>>> On Sun 29 Jun 2008 09:00:58p, Christopher M. told us...
>>>
>>>> How do you deal with the lack of mild cheddar at the supermarket?
>>>> It seems like cheddar comes mostly in the sharp variety.
>>>>
>>>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>>>> like a mild cheddar--maybe a little to mild.
>>>>
>>>>
>>>> W. Pooh (AKA Winnie P.)
>>> I don't know where you live, but most supermarkets in my area carry
>>> cheddar in mild, medium, sharp, and extra sharp.
>>>
>>> Having said that, I can't imagine putting any type of cheddar cheese
>>> on pizza.
>>
>> Some people mix cheddar with jack and then with provolone or
>> mozarella.
>
> You can buy cheddar and jack mixed in the same cheese. They call it
> Cheddar Jack. DH likes it.

Hmm. I think jack and provolone are good on pizza.


W. Pooh (AKA Winnie P.)

cybercat wrote:
> "Christopher M." > wrote in message
> news:gSfak.72$dz.42@trndny01...
>> Giusi wrote:
>>> "Christopher M." > ha scritto nel
>>> messaggio news:_TY9k.56$dz.6@trndny01...
>>>> How do you deal with the lack of mild cheddar at the supermarket?
>>>> It seems like cheddar comes mostly in the sharp variety.
>>>>
>>>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>>>> like a mild cheddar--maybe a little to mild.
>>>
>>> Don't be silly. Cheddar doesn't belong on pizza.
>>
>> If the right cheddar is used it can be a nice change of pace once in
>> a while.
>>
> That's what the cafeteria ladies thought too.

Sounds like you've never spent a fortnight in lunch-lady land.


W. Pooh (AKA Winnie P.)

"Christopher M." > wrote in message
news:1ohak.124$P11.7@trndny06...
> cybercat wrote:
>> "Christopher M." > wrote in message
>> news:gSfak.72$dz.42@trndny01...
>>> Giusi wrote:
>>>> "Christopher M." > ha scritto nel
>>>> messaggio news:_TY9k.56$dz.6@trndny01...
>>>>> How do you deal with the lack of mild cheddar at the supermarket?
>>>>> It seems like cheddar comes mostly in the sharp variety.
>>>>>
>>>>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>>>>> like a mild cheddar--maybe a little to mild.
>>>>
>>>> Don't be silly. Cheddar doesn't belong on pizza.
>>>
>>> If the right cheddar is used it can be a nice change of pace once in
>>> a while.
>>>
>> That's what the cafeteria ladies thought too.
>
> Sounds like you've never spent a fortnight in lunch-lady land.
>
>

That would be correct. :O) Have you?

On Tue, 01 Jul 2008 01:55:49 GMT, "Christopher M."
> wrote:

>Some people mix cheddar with jack and then with provolone or mozarella.

That would be good in a quesadilla, still can't imagine cheddar on a
pizza (unless there's so little you can't recognize it). Hey, some
people think cheddar is ok in lasagna. Must be the same group.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Christopher M." <no-
> Giusi wrote:
>> "Christopher M."
>>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>>> like a mild cheddar--maybe a little to mild.
>>
>> Don't be silly. Cheddar doesn't belong on pizza. Cheddar is as
>> frequent as Martians in Italy.
>> Get some good cheddar and make a quesadilla with it.
>
> There's a fascinating article about pizza at the following link. It
> mentions a mixture of mozarella/monterey jack/cheddar.
> http://karavshin.org/category/food/a...own-good-eats/

Just because someone can write something, and even if it appears on the
ineternet, it doesn't make it true. He is not, for example, Altoni Bruno.

"Julia Altshuler" > notbob wrote:
>> Get a grip. Stouffer's pizza on a crust of cheap bread is not pizza,
>> either.
>> Ya' gotta draw the line somewhere. Crust, mozzerella, red sauce and a
>> few
>> good toppings.

The Italians will allow a bit more than that .

> For me, the basics a
>
> Yeast pizza dough rolled into a circle and baked- thick and thin
> variations are fine.
>
> Tomato sauce.
>
> Cheese.
>
> Herbs- basil and oregano.
>
> Toppings- mushrooms, peppers, pepperoni.
>
>
> From there, I'm fine with ONE variation, maybe two, but that's it.
>
A year in Italy would make you happy and give you a longer pizza menu.

blake murphy wrote:
> On Mon, 30 Jun 2008 00:55:39 -0400, Goomba >
> wrote:
>
>> Christopher M. wrote:
>>> How do you deal with the lack of mild cheddar at the supermarket?
>>> It seems like cheddar comes mostly in the sharp variety.
>>>
>>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>>> like a mild cheddar--maybe a little to mild.
>>>
>>>
>>> W. Pooh (AKA Winnie P.)
>>
>> Mozzarella (while not cheddar) is mild and always nice on pizza.
>> Does it have to be cheddar?
>
> cheddar on pizza seems misguided to me in the first place.
>
> your pal,
> blake


Pizza crust is a blank slate; you can put anything you like on it. If the
OP wants mild cheddar who are we to stop her?

Jill

sf wrote:
> On Mon, 30 Jun 2008 14:38:17 -0400, "Janet" >
> wrote:
>
>>
>> "Michel Boucher" > wrote in message
>> ...
>>> blake murphy > wrote in
>>> :
>>>
>>>>> So what exactly *is* government cheese?
>>>>
>>>> it's surplus cheese formerly given to the poor (a class bobo
>>>> desperately fears he will fall into if he hasn't already).
>>>
>>> So...it's cheese. What has the fact that it's distributed by the
>>> government have anything to do with it?
>>>
>>
>> Government surplus cheese is, I believe, what is typically known as
>> "American" cheese. In otherwords, not anything that anyone with a
>> functioning tastebud, in the US or out, recognizes as "cheese."
>>
> Someone gave me a hunk once a billion years ago. Maybe things have
> changed, but I thought it was *very* good. Definitely not American
> cheese... more like an unaged cheddar. It was softish but still
> sliceable, with a very mild and creamy taste.


I've always heard it was quite tasty. It was American cheese, surplus from
those dairy farm subsidies in the 1980's. I never got a chance to taste any
but surely it had to be better than "cheese food" (shudder).

Jill

sf wrote:
> On Mon, 30 Jun 2008 16:46:20 +0000 (UTC),
> (Steve Pope) wrote:
>
>> sf > wrote:
>>
>>> *Please* forget about putting cheddar on pizza. What are you
>>> thinking????? This was a way for the Almighty to say "Don't do
>>> it".
>>
>> I dunno; it's in no way authentic but there is nothing particularly
>> wrong with it. You're not going to be able to make an authentic
>> pizza anyway. So why not.
>>
> Because cheddar simply does NOT belong on pizza. If you want a
> grilled cheese sandwich, make one don't adulterate pizza with cheddar.


Pizza crust is a blank slate. You may top it with whatever you wish. I
guarantee someone on the left coast (and Texas and New Mexico and Arizona
and....) is putting jalapeno peppers on pizza. It's wrong, it's wrong, it's
wrong! LOL

Jill

Goomba > wrote in
:

> Steve Pope wrote:
>> Michel Boucher > wrote:
>>
>>> In Québec, there was a turluteuse in the 1930's called La Bolduc, a
>>> self- taught musician and composer. She went from housewife to
>>> being the most popular singer alive in Québec, the first to be able
>>> to earn a living from record sales alone, all in the space of two
>>> years and performed for the following ten years even through
>>> chemotherapy for a malignant tumour (of which she died).
>>
>> They had chemotherapy in the 1930's? I had no idea.
>>
>> Steve
>
> Well, actually it sounds as if she had radiation therapy.
> My mother had radiation therapy as a young child in the 30's.

Yes, I believe I corrected myself :-) I had intended to say radiation
therapy but I said chemo instead.

In my defense I am under the effects of a very nasty cold virus which has
plagued me for the past week and because of which I am taking the week off
(with medical certificate).

Blinky the Shark wrote:
>
> The skill set of most politicians is limited to getting and staying
> elected.

See, you're a politician too, a friggin' fence sitter who always sets
an escape clause... what do you mean "most"... ALL politicians are
limited to getting and staying elected. A true politician has no
backbone, like you, Sharky.

http://wiki.answers.com/Q/Can_a_shar...with_both_eyes

jmcquown wrote:
>
> Pizza crust is a blank slate; you can put anything you like on it. If
> the OP wants mild cheddar who are we to stop her?


Well, I wasn't going to go over to her house with a loudspeaker and
drawn firearms demanding that she put down that cheddar and come out
with her hands up, but I can give my opinion.


Here's a list of possible toppings from a pizza place:


Meats:
Grilled Chicken
Breaded Chicken
Breaded BBQ Chicken
Breaded Buffalo Chicken
Hamburger
Bacon
Proscuitto
Canadian Bacon
Pepperoni
Italian Sausage
Chorizo
Breaded Veal

Veggies & Mo
Mushrooms
Portabella Mushrooms
Broccoli
Artichoke Hearts
Hearts of Palm
Arugula
Eggplant
Fresh Basil
Fresh Garlic
Spinach
Pineapple
Banana Peppers

Black Olives
Diced Tomatoes
Sliced Tomatoes
Sun-Dried Tomatoes
Pesto Splash
Pesto Base
Carmelized Onions
White Onions
Green Onions (Scallions)
Sliced Bell Peppers
Jalapeno Peppers
Roasted Red Peppers


Cheeses:
Asiago
Ricotta
Gorgonzola
Blue Cheese
Feta Cheese
Fresh Mozzarella
Extra Cheese

Seafood:
Baby Clams
Baby Shrimp
Anchovies
Scallops *market price
Lobster *market price




In my opinion, none of the seafood belongs on pizza. We tried the
clams. The flavor didn't work.


I like the variety of cheeses and would add even more, but I don't think
anything blue belongs on pizza.


I like the pork products on pizza but can't imagine the chicken or
anything breaded. Maybe smoked meats are what make the difference.


Somehow all of the veggies work for me except the broccoli. I wonder
why that is.


--Lia

On Mon, 30 Jun 2008 21:22:46 -0500, Janet Wilder
> wrote:

>Lou Decruss wrote:
>
>> Tortillas are poor peoples food in Mexico. Look at any Mexican or
>> caribbean cook book and you'll find breads. The idea that anything
>> Mexican has to be on a tortilla comes from Taco Bell.
>
>The only actual bread (not pan dulce) I've seen in the Mexican bakeries
>is the little rolls called bolillos which are like little sub rolls. The
>people here, on the Mexican border, and in the interior, eat tortillas.

The most common obviously is the tortilla. Originally they were only
made with corn. They had no wheat or lard for flour tortillas. Until
Columbus stopped by in 1492 the only meat they had was turkey and an
occasional wild boar. When he introduced domestic pigs, the meat and
the fat from it changed things as the could now fry. In 1519 Cortez
stopped by to conquer Mexico. With him, came wheat seeds, (and
others) and flour tortillas made with the lard from the pigs became
possible. When the French occupied Mexico for 3 years in the 1860's
they left behind their bread and pastry legacy. I'd guess they
already had some, but that's when bread became more popular. The
Germans also had an influence there, as did Asians. Probably why
cilantro is used in both cultures.
>
>I've eaten in some fine restaurants in interior Mexico and I never
>recalled any bread being served. I do know that there is a large
>commercial bread producer in Mexico called Bimbo, but Bimbo bread is
>pretty much like Wonderbread. Nothing special at all.

I see Bimbo all the time here in Chicago at the Mexican places I shop.
I did try it, and you're right. Nothing special. I also see various
breads, but I tried them once and found it better to get bread from
Italian places. I've seen the bolillos and something called teleres.
And others, but I don't remember names.

>Could you give me a reference to a site with recipes for Mexican bread.

I wish I could because I'd love to read more. Most of what I've read
was at the library before I had a computer. That's been 15 years.

Lou

Julia Altshuler wrote:
> jmcquown wrote:
>>
>> Pizza crust is a blank slate; you can put anything you like on it. If the
>> OP wants mild cheddar who are we to stop her?
>
>
> Well, I wasn't going to go over to her house with a loudspeaker and
> drawn firearms demanding that she put down that cheddar and come out
> with her hands up, but I can give my opinion.
>
LOL I'd love to see that! Winnie, come out with your cheese up!

>
> Here's a list of possible toppings from a pizza place:
>
>
> Meats:
> Grilled Chicken
> Breaded Chicken
> Breaded BBQ Chicken
> Breaded Buffalo Chicken
> Hamburger
> Bacon
> Proscuitto
> Canadian Bacon
> Pepperoni
> Italian Sausage
> Chorizo
> Breaded Veal
>
Breaded? I'm with you on that one, that's just silly.

> Veggies & Mo
> Mushrooms
> Portabella Mushrooms
> Broccoli
> Artichoke Hearts
> Hearts of Palm
> Arugula
> Eggplant
> Fresh Basil
> Fresh Garlic
> Spinach
> Pineapple
> Banana Peppers
>
Everyone says it's great but I don't think pineapple belongs on a pizza.

> Black Olives
> Diced Tomatoes
> Sliced Tomatoes
> Sun-Dried Tomatoes
> Pesto Splash
> Pesto Base
> Carmelized Onions
> White Onions
> Green Onions (Scallions)
> Sliced Bell Peppers
> Jalapeno Peppers
> Roasted Red Peppers
>
What the heck is "Pesto Splash"?!

>
> Cheeses:
> Asiago
> Ricotta
> Gorgonzola
> Blue Cheese
> Feta Cheese
> Fresh Mozzarella
> Extra Cheese
>
> Seafood:
> Baby Clams
> Baby Shrimp
> Anchovies
> Scallops *market price
> Lobster *market price
>
> In my opinion, none of the seafood belongs on pizza. We tried the
> clams. The flavor didn't work.
>
I tend to agree. I adore seafood but can't imagine it on pizza. I don't
know about the anchovies (too salty) but the other seafood on the list is
far too easy to overcook (into an expensive form of rubber).

> I like the variety of cheeses and would add even more, but I don't
> think anything blue belongs on pizza.
>
LOL! Too true.

> I like the pork products on pizza but can't imagine the chicken or
> anything breaded. Maybe smoked meats are what make the difference.
>
IF I were going to put chicken on pizza I'd definitely want a cheddar, colby
or perhaps fontina as the cheese. Something about chicken with mozz or
ricotta doesn't seem to mesh in my mind.

> Somehow all of the veggies work for me except the broccoli. I wonder
> why that is.
>
> --Lia
>
I've had broccoli on pizza. It was just okay. Spinach is wonderful on it


Jill

On Jun 30, 7:22�pm, Janet Wilder > wrote:

> I've eaten in some fine restaurants in interior Mexico
> and I never recalled any bread being served. I do know
> that there is a large commercial bread producer in Mexico
> called Bimbo, but Bimbo bread is pretty much like
> Wonderbread. Nothing special at all.

Bimbo is a huge international company with various brands
ranging from the cheapest supermarket bread to better
quality labels, but nothing that would qualify as an "artisinal"
product. Its USA labels include Entemann, Mrs. Baird's, Oroweat,
Thomas, Boboli and Milton's.

On 2008-06-30, Chris Marksberry > wrote:
> Mail Order Exclusive
> We are proud to offer a rare, limited edition classic: Old School Cheddar -
> takes to continue to improve for 5 long years.
> https://www.shopcabot.com/pages/products/waxed.php

Nice to see Cabot is again offering a 5 yr old cheddar. They must have
discontinued it for awhile, cuz the last time I looked, a few yrs back, they
didn't.

Thanks for the link, Chris.

nb

On 2008-06-30, Default User > wrote:

> I'm talking about cheese you buy at the grocery store. It hasn't
> changed notably in many years. You have some sort of nostaligia
> disorder going on

So am I and yes, cheese HAS changed notably. To see the general quality and
quantity of food-stuffs degrade over the last 10 yrs and insist only cheese
has remained uneffected is delusional.

nb

On 2008-07-01, jmcquown > wrote:

> Pizza crust is a blank slate; you can put anything you like on it. If the
> OP wants mild cheddar who are we to stop her?

Yeah, and a banana mint chocolate martini is a "real" martini.

nb

sf wrote:
> On Tue, 01 Jul 2008 01:55:49 GMT, "Christopher M."
> > wrote:
>
>> Some people mix cheddar with jack and then with provolone or
>> mozarella.
>
> That would be good in a quesadilla, still can't imagine cheddar on a
> pizza (unless there's so little you can't recognize it).

Years ago there was this local pizza place that made an awesome cheddar
pizza. In a way it did disturb me, just like it disturbs you. I think they
still might serve it at the Cape Cod Melody Tent in Massachusetts.


W. Pooh (AKA Winnie P.)