Giusi wrote:
> "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.

How do you know he isn't?


W. Pooh (AKA Winnie P.)

cybercat wrote:
> "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?

Ha ha ha my friend. The stories I could tell of the dirty, kinky, darker
side of lunch-lady land. It would turn your face white.


W. Pooh (AKA Winnie P.)

notbob wrote:

> 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.

Some food products have declined in quality, others have (in my opinion
of course) stayed about the same or improved. Cheese is one that seems
about the same.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"notbob" > wrote in message
...
> 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

You're very welcome. I've tried a number of times to find Old School
Cheddar locally and it couldn't be done (lots of better stores offer Cabot
cheeses) but never the Old School Cheddar. Now I see it's a "Mail Order
Exclusive"... hhmmmmm.

jmcquown wrote:
> Julia Altshuler wrote:
>>
> Everyone says it's great but I don't think pineapple belongs on a
> pizza.

Maybe I'm weird, but I *love* pineapple on pizza. One of my favorite pizzas
was: fresh spinach, sliced fresh tomato, fresh chunky garlic, pineapple
chunks, and black olive. Oh and mushrooms! I can't eat a pizza without
mushrooms. :~)

>>
>> 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).

A clam and garlic pizza is excellent. It doesn't have a red sauce; it
doesn't even really *have* a sauce - other than like an herb butter. It's
basically garlic and clams on bread with a touch of parmesan. Think of
eating steamers in a garlic broth and then dipping a crusty bread into the
broth. Same thing, sort of, just a different way of serving it.

kili

On Tue, 1 Jul 2008 12:10:17 -0400, "kilikini"
> wrote:

>jmcquown wrote:
>> Julia Altshuler wrote:
>>>
>> Everyone says it's great but I don't think pineapple belongs on a
>> pizza.
>
>Maybe I'm weird, but I *love* pineapple on pizza. One of my favorite pizzas
>was: fresh spinach, sliced fresh tomato, fresh chunky garlic, pineapple
>chunks, and black olive. Oh and mushrooms! I can't eat a pizza without
>mushrooms. :~)

Barbecue sauce, ham or bacon, pineapple, green pepper, mushrooms,
black olives and a mix of cheddar and mozzarella. YUM!!!

I know how to make a pretty good red pizza, but the variations are a
nice change.

Lou

On 2008-07-01, kilikini > wrote:

> Maybe I'm weird, but I *love* pineapple on pizza.

Me too. I guess that renders my purist stance a bit hypocritical.

> One of my favorite pizzas
> was: fresh spinach, sliced fresh tomato, fresh chunky garlic, pineapple
> chunks, and black olive. Oh and mushrooms! I can't eat a pizza without
> mushrooms. :~)

The best pizza I ever tasted was brutally simple. Very thin crust, just
enough of the best sauce I've ever tasted, and two toppings: a couple ozs of
crumbled feta cheese and about the same amount of fresh crushed garlic. The
place was owned by a couple Persian brothers and, sadly, they closed after
about 3 yrs . Twenty years later and I've yet to find better.

nb

notbob wrote:
> On 2008-07-01, kilikini > wrote:
>
>> Maybe I'm weird, but I *love* pineapple on pizza.
>
> Me too. I guess that renders my purist stance a bit hypocritical.
>
>> One of my favorite pizzas
>> was: fresh spinach, sliced fresh tomato, fresh chunky garlic,
>> pineapple chunks, and black olive. Oh and mushrooms! I can't eat a
>> pizza without mushrooms. :~)
>
> The best pizza I ever tasted was brutally simple. Very thin crust,
> just enough of the best sauce I've ever tasted, and two toppings: a
> couple ozs of crumbled feta cheese and about the same amount of fresh
> crushed garlic. The place was owned by a couple Persian brothers
> and, sadly, they closed after about 3 yrs . Twenty years later and
> I've yet to find better.
>
> nb

That's a bummer, isn't it? I live in Florida, where the entire population
of the Empire State comes in winter, and we don't have one decent pizza
place. Sigh.

kili

On 30 Jun 2008 23:06:27 GMT, "Default User" >
wrote:

>You have some sort of nostaligia disorder going on

He's been in a bad mood ever since he left California.
http://www.youtube.com/watch?v=S-B2dK4kr7o



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

Mae West

On Tue, 1 Jul 2008 12:31:29 -0400, "kilikini"
> wrote:

>notbob wrote:
>> On 2008-07-01, kilikini > wrote:
>>
>>> Maybe I'm weird, but I *love* pineapple on pizza.
>>
>> Me too. I guess that renders my purist stance a bit hypocritical.
>>
>>> One of my favorite pizzas
>>> was: fresh spinach, sliced fresh tomato, fresh chunky garlic,
>>> pineapple chunks, and black olive. Oh and mushrooms! I can't eat a
>>> pizza without mushrooms. :~)
>>
>> The best pizza I ever tasted was brutally simple. Very thin crust,
>> just enough of the best sauce I've ever tasted, and two toppings: a
>> couple ozs of crumbled feta cheese and about the same amount of fresh
>> crushed garlic. The place was owned by a couple Persian brothers
>> and, sadly, they closed after about 3 yrs . Twenty years later and
>> I've yet to find better.
>>
>> nb
>
>That's a bummer, isn't it? I live in Florida, where the entire population
>of the Empire State comes in winter, and we don't have one decent pizza
>place. Sigh.

Even in big cities you can still be disappointed. We hung out with
some friends at their pool Saturday night with a few other couples and
ordered from Giordano's.

http://www.giordanos.com/main.php

Horrible. Mine at home blows it away.

Lou

"kilikini" > wrote in message
. com...
> notbob wrote:
>> On 2008-07-01, kilikini > wrote:
>>
>>> Maybe I'm weird, but I *love* pineapple on pizza.
>>
>> Me too. I guess that renders my purist stance a bit hypocritical.
>>
>>> One of my favorite pizzas
>>> was: fresh spinach, sliced fresh tomato, fresh chunky garlic,
>>> pineapple chunks, and black olive. Oh and mushrooms! I can't eat a
>>> pizza without mushrooms. :~)
>>
>> The best pizza I ever tasted was brutally simple. Very thin crust,
>> just enough of the best sauce I've ever tasted, and two toppings: a
>> couple ozs of crumbled feta cheese and about the same amount of fresh
>> crushed garlic. The place was owned by a couple Persian brothers
>> and, sadly, they closed after about 3 yrs . Twenty years later and
>> I've yet to find better.
>>
>> nb
>
> That's a bummer, isn't it? I live in Florida, where the entire population
> of the Empire State comes in winter, and we don't have one decent pizza
> place. Sigh.


Liar! Fortunatos in St. Pete rules!

TFM®

On 2008-07-01, sf <> wrote:
> He's been in a bad mood ever since he left California.

LOL......


> http://www.youtube.com/watch?v=S-B2dK4kr7o

Funny, but pure fantasy.

CA dairy farms are filthy, muddy, hideous places that are pure torture for
the cows. There are no barns or green pastures and the cows live outdoors
in small 1 acre pens continually standing, up to their knees, in their own
dung. In fact, dairy farms produce so much cow dung, it can't be disposed
of and dairy farms must store it as huge 3-4 story high mounds, covered by
plastic sheet and old car tires. Most farms have more than one and they
dominate a dairy farm's landscape. The cows are pumped full of anti-biotics
and other chemicals to fight the disease from constant immersion in their
own waste and infections allegedly aggravated by BGH. It's really gross.
BTW, as I understand it, those happy cow commercials are actually filmed in
WI!

I like milk and I eat beef, but CA dairy farms are beyond grim. If you have
a weak stomach, you don't want to see a California dairy cow in its natural
habitat.

nb

TFM® wrote:
> "kilikini" > wrote in message
> . com...
>> notbob wrote:
>>> On 2008-07-01, kilikini > wrote:
>>>
>>>> Maybe I'm weird, but I *love* pineapple on pizza.
>>>
>>> Me too. I guess that renders my purist stance a bit hypocritical.
>>>
>>>> One of my favorite pizzas
>>>> was: fresh spinach, sliced fresh tomato, fresh chunky garlic,
>>>> pineapple chunks, and black olive. Oh and mushrooms! I can't eat
>>>> a pizza without mushrooms. :~)
>>>
>>> The best pizza I ever tasted was brutally simple. Very thin crust,
>>> just enough of the best sauce I've ever tasted, and two toppings: a
>>> couple ozs of crumbled feta cheese and about the same amount of
>>> fresh crushed garlic. The place was owned by a couple Persian
>>> brothers and, sadly, they closed after about 3 yrs . Twenty years
>>> later and I've yet to find better.
>>>
>>> nb
>>
>> That's a bummer, isn't it? I live in Florida, where the entire
>> population of the Empire State comes in winter, and we don't have
>> one decent pizza place. Sigh.
>
>
> Liar! Fortunatos in St. Pete rules!
>
> TFM®

Yeah, you want to drive for two hours for a slice of pizza? How much gas is
that?

kili

On Tue, 01 Jul 2008 18:07:23 GMT, notbob > wrote:

>On 2008-07-01, sf <> wrote:
>> He's been in a bad mood ever since he left California.
>
>LOL......
>
>
>> http://www.youtube.com/watch?v=S-B2dK4kr7o
>
>Funny, but pure fantasy.
>
>CA dairy farms are filthy, muddy, hideous places that are pure torture for
>the cows. There are no barns or green pastures and the cows live outdoors
>in small 1 acre pens continually standing, up to their knees, in their own
>dung. In fact, dairy farms produce so much cow dung, it can't be disposed
>of and dairy farms must store it as huge 3-4 story high mounds, covered by
>plastic sheet and old car tires. Most farms have more than one and they
>dominate a dairy farm's landscape. The cows are pumped full of anti-biotics
>and other chemicals to fight the disease from constant immersion in their
>own waste and infections allegedly aggravated by BGH. It's really gross.
>BTW, as I understand it, those happy cow commercials are actually filmed in
>WI!
>
>I like milk and I eat beef, but CA dairy farms are beyond grim. If you have
>a weak stomach, you don't want to see a California dairy cow in its natural
>habitat.

They have the huge piles of shit with tarps and tires in Wisconsin
too. They look like mountains. In the summer they haul them away.
I'm sure the conditions are better in Wisconsin just by the fact that
there's so much more grazing land, but it's still not a perfect world.
Cows are as dumb as cybercat. We almost hit one in the middle of the
night. It was wandering in the middle of a 55 MPH farm road. Escaped
and Lost! It wouldn't move and we had to drive on the side of the
road to get past it. I suspect as long as they're not inflicted with
pain they have no clue of their lifestyle. Including living in their
own shit.

Lou

On Tue, 1 Jul 2008 13:49:59 -0400, TFM® >
wrote:

>
>
>"kilikini" > wrote in message
.com...
>> notbob wrote:
>>> On 2008-07-01, kilikini > wrote:
>>>
>>>> Maybe I'm weird, but I *love* pineapple on pizza.
>>>
>>> Me too. I guess that renders my purist stance a bit hypocritical.
>>>
>>>> One of my favorite pizzas
>>>> was: fresh spinach, sliced fresh tomato, fresh chunky garlic,
>>>> pineapple chunks, and black olive. Oh and mushrooms! I can't eat a
>>>> pizza without mushrooms. :~)
>>>
>>> The best pizza I ever tasted was brutally simple. Very thin crust,
>>> just enough of the best sauce I've ever tasted, and two toppings: a
>>> couple ozs of crumbled feta cheese and about the same amount of fresh
>>> crushed garlic. The place was owned by a couple Persian brothers
>>> and, sadly, they closed after about 3 yrs . Twenty years later and
>>> I've yet to find better.
>>>
>>> nb
>>
>> That's a bummer, isn't it? I live in Florida, where the entire population
>> of the Empire State comes in winter, and we don't have one decent pizza
>> place. Sigh.
>
>
>Liar! Fortunatos in St. Pete rules!

I've seen those ALL you can eat pizza buffets too.

Lou

On Tue, 1 Jul 2008 14:17:56 -0400, "kilikini"
> wrote:

>> Liar! Fortunatos in St. Pete rules!
>>
>> TFM®
>
>Yeah, you want to drive for two hours for a slice of pizza? How much gas is
>that?

Somehow the economics doesn't seem to add up. <g>

Lou

kilikini wrote:
>
> I live in Florida, where the entire population
> of the Empire State comes in winter, and we don't have one decent pizza
> place. Sigh.


It must be something in the water.
--Lia

kilikini wrote:

> A clam and garlic pizza is excellent. It doesn't have a red sauce; it
> doesn't even really *have* a sauce - other than like an herb butter. It's
> basically garlic and clams on bread with a touch of parmesan. Think of
> eating steamers in a garlic broth and then dipping a crusty bread into the
> broth. Same thing, sort of, just a different way of serving it.


Precisely. I would maintain that the tasty delight you describe is a
sort of open faced sandwich on crusty bread, not a pizza. The absence
of tomatoes, sauce, and melted cheese prevents it from being called a pizza.


--Lia

Lou Decruss wrote:

> Cows are as dumb as cybercat. We almost hit one in the middle of the
> night. It was wandering in the middle of a 55 MPH farm road. Escaped
> and Lost! It wouldn't move and we had to drive on the side of the
> road to get past it. I suspect as long as they're not inflicted with
> pain they have no clue of their lifestyle. Including living in their
> own shit.


Yep, that's an apt description of cybercrap, all right...!!!

<chuckle>


--
Best
Greg

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.
>
>Steve

i'll tell you why i wouldn't: when it gets at all cool, it turns
ugly. doesn't it also separate more than the cheeses usually used?

your pal,
blake


** Posted from http://www.teranews.com **

On Tue, 1 Jul 2008 07:50:49 -0400, "jmcquown" >
wrote:

>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

i did say 'misguided' and not 'a hanging offense.'

your pal,
blake
** Posted from http://www.teranews.com **

On Tue, 01 Jul 2008 15:43:39 -0400, Julia Altshuler
> wrote:

> The absence
>of tomatoes, sauce, and melted cheese prevents it from being called a pizza.

I can post fifteen or more authentic pizza recipes direct from Italy,
both northern and southern Italy, and not one of them will have a
tomato sauce on them.



Marinated Zucchini Pizza


PIZZA ALLE ZUCCHINE


herb pizza dough
5 cups olive oil for deep-frying
4 zucchini (courgettes), 1/8" slice
2 oz red wine vinegar
3 cloves garlic, chopped
salt and freshly ground pepper
1 handful of fresh basil leaves, torn
into strips

Cooking thin zucchini slices first in olive oil and then in
vinegar creates the delicious illusion that they have marinated
in those ingredients. The “marinating” technique also works
well with eggplants (aubergines). Covering the pizza with half
green zucchini and half yellow zucchini, alternating the slices,
makes a tantalizing presentation.

Make the pizza dough.

Preheat an oven to 450°F
(220°C). If using a baking stone or tiles, place in the
oven now.


Pour the oil into a deep frying pan and heat to 350°F
(170°C). Slip the zucchini slices into the oil, a few at a
time, and fry until barely golden, about 2 minutes.
Transfer with a slotted spOon to paper towels to drain.
When all of the slices have been fried, pour off all but
about 1 tablespoon of the oil. Return the fried zucchini
to the pan and pour in the vinegar. Place over medium
heat, add the garlic and cook until the vinegar evaporates
and the zucchini begins to darken, about 5 minutes.
Season to taste with salt and pepper.


Shape the pizza dough and cover with the zucchini.
Transfer to the oven and bake for 10 minutes. Reduce
the oven temperature to 400°F (200°C) and bake until
the crust is golden, about 10 minutes. Scatter the basil
over the top and serve immediately.

Serves 4

On Mon, 30 Jun 2008 13:24:12 -0500, Michel Boucher
> wrote:

>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?

in bobo's universe, you get to sneer at the people who eat it because
they're poor.

your pal,
blake
** Posted from http://www.teranews.com **

On Mon, 30 Jun 2008 12:40:17 -0700, sf <.> wrote:

>On Mon, 30 Jun 2008 14:38:17 -0400, "Janet" >
>wrote:
>
>>
>>"Michel Boucher" > wrote in message
31...
>>> 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 never had the pleasure, but i've also heard reports that it was
decent.

your pal,
blake


** Posted from http://www.teranews.com **

"Billy" <Hereiam@hotmaildotcom> wrote in message
...
> On Tue, 01 Jul 2008 15:43:39 -0400, Julia Altshuler
> > wrote:
>
>> The absence
>>of tomatoes, sauce, and melted cheese prevents it from being called a
>>pizza.
>
> I can post fifteen or more authentic pizza recipes direct from Italy,
> both northern and southern Italy, and not one of them will have a
> tomato sauce on them.
>
>


I think she means American pizza. I never had any pizza in Italy that
vaguely resembled what we have here.

On Mon, 30 Jun 2008 19:33:41 -0700, Blinky the Shark
> wrote:

>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.
>

like most things, there's a bell curve involve. some are very good,
some are very bad, most fall somewhere in the middle.

your pal,
blake

** Posted from http://www.teranews.com **

On Tue, 01 Jul 2008 01:06:15 GMT, Wayne Boatwright
> wrote:

>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.

i guess i should explore more imports, but i really can't afford them.
i find cabot extra sharp is o.k. for what i'm willing to pay.

your pal,
blake
** Posted from http://www.teranews.com **

On Mon, 30 Jun 2008 14:14:39 -0500, Janet Wilder
> wrote:

>Michel Boucher wrote:
>> Bobo Bonobo® > wrote in news:00914dcc-6809-4f2b-b2cb-
>> :
>>
>>> and none of that government cheese either
>>
>> You have no idea how ridiculous that sounds. In Canada, the only
>> government cheese we get are the cock-ups from our non compus mentis
>> gummint of fools, like the recent series (in and out, Cadman, Couillard...)
>>
>> So what exactly *is* government cheese?
>>
>The United States government pays producers to make "surplus" cheese.
>It's falsely orange. It's salty as heck. It tastes vile. It is some form
>of processed cheese that is wannabee American cheese. It's even worse
>than Velveeta and a lot harder.
>
>The cheese is packaged in huge loaves that are reportedly stored in
>caves that only the Federal Government is aware of.
>
>Government cheese is given away to schools and other institutions that
>get funding from the government. Government and chartable organizations
>will give it away to poor people.
>
>Many years ago I was raising my 3 kids alone and was out of a job. The
>township gave me some of that cheese. Thank goodness they also gave me
>government powdered milk so I could dilute the cheese and make the kids
>mac and cheese for supper.
>
>(Glad I said "dilute" the cheese. I almost used a different phrase <g>)

o.k., here's the dope, per wikipedia:

Government cheese, or "Pasteurized Process American Cheese for Use in
Domestic Programs" is processed cheese that was provided to welfare
and food stamp recipients in the United States during the 1980s. (The
style of cheese predated the era, having been used in military
kitchens since the Second World War.) It was commonly associated with
Reaganomics[citation needed].

The cheese was bought and stored by the government's Commodity Credit
Corporation. Direct distribution of dairy products began in 1982 under
the Temporary Emergency Food Assistance Program of the Food and
Nutrition Service. According to the government, it "slices and melts
well." The cheese was provided monthly, in unsliced block form, with
generic product labeling and packaging.

Currently, the USDA provides a subsidized food program for specific
classes of foods in the United States known as the Women, Infants and
Children program, as well as other programs such as The Emergency Food
Assistance Program (TEFAP).

Like all American processed cheese, it consists of a variety of cheese
types blended together, and may be made of any of cheddar cheese,
Colby cheese, cheese curd, or granular cheese. The cheese was often
from food surpluses stockpiled by the government as part of milk price
supports. Butter was also stockpiled and then provided under the same
program. Though the efficacy may be disputed by economists,
politically the stockpiling was meant to bolster demand for milk,
making dairy production more profitable. Government cheese was
required to be made of Kosher products. This cheese product is also
distributed to victims of a natural disaster following a State of
Emergency declaration.

(cites, etc. at:

<http://en.wikipedia.org/wiki/Government_cheese> )

your pal,
blake
** Posted from http://www.teranews.com **

On Mon, 30 Jun 2008 16:46:38 -0500, Michel Boucher
> wrote:

>Janet Wilder > wrote in news:4869300f$0$28641
:
>
>> The cheese is packaged in huge loaves that are reportedly stored in
>> caves that only the Federal Government is aware of.
>
>Sounds suspiciously like an urban legend.
>
>I still don't get the reason for derogatory remarks specifically targetting
>a food programme which was meant to help people in need. Or WAS it???
>
>*Cheap 3-D effect with block of cheese*
>
>*Camera moves in, camera moves out* - tension mounts
>*Camera moves in, camera moves out* - tension mounts
>*Camera moves in, camera moves out* - tension reaches a crescendo!
>
>Is this the same as not exactly accurately quoted comment about ketchup
>being a vegetable? That cheese is a protein? Let me guess, protein is a
>seven letter word for some people.

well, wiki says 'government cheese' is associated with the reagan
administration, under whom ketchup was briefly classified as a
vegetable for the subsiidized lunch program, under (i believe) the
u.s.d.a.

your pal,
blake
** Posted from http://www.teranews.com **

On Tue 01 Jul 2008 02:11:04p, blake murphy told us...

> On Tue, 01 Jul 2008 01:06:15 GMT, Wayne Boatwright
> > wrote:
>
>>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.
>
> i guess i should explore more imports, but i really can't afford them.
> i find cabot extra sharp is o.k. for what i'm willing to pay.
>
> your pal,
> blake
> ** Posted from http://www.teranews.com **
>

I can't usually afford them either, Blake, but once in a while I will
splurge. I also like the Cabot extra sharp. It's what I usually buy.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/01(I)/08(MMVIII)
-------------------------------------------
Today is: Canada Day
-------------------------------------------
Be yourself -- it's a dirty job, but
somebody's got to do it.
-------------------------------------------

On Mon, 30 Jun 2008 15:16:15 -0700, Blinky the Shark
> wrote:

>Michel Boucher wrote:
>
>> Janet Wilder > wrote in news:4869300f$0$28641
>> :
>>
>>> The cheese is packaged in huge loaves that are reportedly stored in
>>> caves that only the Federal Government is aware of.
>>
>> Sounds suspiciously like an urban legend.
>
>The caves and secrecy does. That said:
>
>http://en.wikipedia.org/wiki/Government_cheese
>

nuts. you beat me to it, blinky.

your pal,
blake
** Posted from http://www.teranews.com **

blake murphy wrote:

> On Mon, 30 Jun 2008 15:16:15 -0700, Blinky the Shark
> > wrote:
>
>>Michel Boucher wrote:
>>
>>> Janet Wilder > wrote in news:4869300f$0$28641
>>> :
>>>
>>>> The cheese is packaged in huge loaves that are reportedly stored in
>>>> caves that only the Federal Government is aware of.
>>>
>>> Sounds suspiciously like an urban legend.
>>
>>The caves and secrecy does. That said:
>>
>>http://en.wikipedia.org/wiki/Government_cheese
>>
>
> nuts. you beat me to it, blinky.

Even an average shark is a faster swimmer than any murphy the world has
seen. It's all about sleek.


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

blake murphy > wrote in
:

> well, wiki says 'government cheese' is associated with the reagan
> administration, under whom ketchup was briefly classified as a
> vegetable for the subsiidized lunch program, under (i believe) the
> u.s.d.a.

Actually, it was a classification issue...or so it seems.

http://www.straightdope.com/columns/040716.html

Ruins the romance of it...

blake murphy wrote:


> in bobo's universe

Worst amusement park ride EVER.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Mon, 30 Jun 2008 23:06:21 +0000 (UTC),
(Steve Pope) wrote:

>Chris Marksberry > wrote:
>
>>Mail Order Exclusive
>>We are proud to offer a rare, limited edition classic: Old School Cheddar -
>>simply our oldest.
>
>Clearly pandering to the rockabilly/old-school/retro-boogie-woogie
>trend.
>
>S.

you make that sound like a bad thing.

your pal,
blake
** Posted from http://www.teranews.com **

On 2008-07-02, blake murphy > wrote:

> you make that sound like a bad thing.

Right on, daddy-o!

blake murphy > wrote:

>On Mon, 30 Jun 2008 23:06:21 +0000 (UTC),

>>Chris Marksberry > wrote:

>>> Old School Cheddar

>>Clearly pandering to the rockabilly/old-school/retro-boogie-woogie
>>trend.

>you make that sound like a bad thing.

Hehheh. Not at all.

It's too bad I'm not going to make it out to see the
Reverend Horton Heat tomorrow night in Santa Cruz.

Steve

On 1 Jul 2008 22:20:04 GMT, "Default User" >
wrote:

>blake murphy wrote:
>
>
>> in bobo's universe
>
>Worst amusement park ride EVER.
>

but what about all the kewl music?

your pal,
blake
** Posted from http://www.teranews.com **

On Tue, 01 Jul 2008 17:03:50 -0500, Michel Boucher
> wrote:

>blake murphy > wrote in
:
>
>> well, wiki says 'government cheese' is associated with the reagan
>> administration, under whom ketchup was briefly classified as a
>> vegetable for the subsiidized lunch program, under (i believe) the
>> u.s.d.a.
>
>Actually, it was a classification issue...or so it seems.
>
>http://www.straightdope.com/columns/040716.html
>
>Ruins the romance of it...

trust cecil for the straight dope! i should have thought of looking
there.

your pal,
blake
** Posted from http://www.teranews.com **

On Tue, 01 Jul 2008 15:00:32 -0700, Blinky the Shark
> wrote:

>blake murphy wrote:
>
>> On Mon, 30 Jun 2008 15:16:15 -0700, Blinky the Shark
>> > wrote:
>>
>>>Michel Boucher wrote:
>>>
>>>> Janet Wilder > wrote in news:4869300f$0$28641
>>>> :
>>>>
>>>>> The cheese is packaged in huge loaves that are reportedly stored in
>>>>> caves that only the Federal Government is aware of.
>>>>
>>>> Sounds suspiciously like an urban legend.
>>>
>>>The caves and secrecy does. That said:
>>>
>>>http://en.wikipedia.org/wiki/Government_cheese
>>>
>>
>> nuts. you beat me to it, blinky.
>
>Even an average shark is a faster swimmer than any murphy the world has
>seen. It's all about sleek.

we're lovers, not swimmers. (the little swimmers come later.)

your pal,
blake
** Posted from http://www.teranews.com **