One of the bright spots about cooking is the use of cheese sauces. In
general, there are 2 (or More) categories: Cheese sauces to use as a
topping (like over brocolli or cauliflower), and cheese sauces to use
as a matrix, as in a cheesy sauce for a brocolli casserole. And who
can forget a cheese fondue?

I know this is a "chacun a son gout" question, but I think it would be
interesting to know what are your absolute fave's for cheese sauces
(maybe with recipes?). No holds barred. Velveeta is a legitimate
contender, if you like it. Even cheese whiz.

I envision blue cheese sauce over tenderloin (or hamburgers), your
fave for mac-n-cheese, for brocolli casserole, pasta carbonara, and
who know what else.

Any takers? <G>

Melted brie over stewed apricots? White cheddar mac-n-cheese?
Pepperjack over nachos? The mind boggles...

Alex, anticipating an amazing breadth of responses on this topic.
Who doesn't like cheese? Except, of course, maybe (!) some lactose
intolerant types. Sad, that!

"Chemiker" > wrote in message
...
| One of the bright spots about cooking is the use of cheese sauces. In
| general, there are 2 (or More) categories: Cheese sauces to use as a
| topping (like over brocolli or cauliflower), and cheese sauces to use
| as a matrix, as in a cheesy sauce for a brocolli casserole. And who
| can forget a cheese fondue?
|
| I know this is a "chacun a son gout" question, but I think it would be
| interesting to know what are your absolute fave's for cheese sauces
| (maybe with recipes?). No holds barred. Velveeta is a legitimate
| contender, if you like it. Even cheese whiz.

OK, Velveeta it is:

2# Jimmy Dean Sausage
2# Velveeta
8 oz Picante Sauce
2 cans tomato & green chilis (10.5 oz cans)

cook and crumble sausage, drain fat
add and melt Velveeta
add picante and tomato&chilis
serve warm with tortillas

pavane

Chemiker wrote:
>
> I know this is a "chacun a son gout" question, but I think it would be
> interesting to know what are your absolute fave's for cheese sauces
> (maybe with recipes?). No holds barred. Velveeta is a legitimate
> contender, if you like it. Even cheese whiz.

Not to mention those #10 cans of cheese sauce
for nachos. That might be an interesting
ingredient for the filling of cheap tamales.

On May 14, 2:25*pm, Chemiker > wrote:
> One of the bright spots about cooking is the use of cheese sauces. In
> general, there are 2 (or More) categories: Cheese sauces to use as a
> topping (like over brocolli or cauliflower), and cheese sauces to use
> as a matrix, as in a cheesy sauce for a brocolli casserole. And who
> can forget a cheese fondue?
>
> I know this is a "chacun a son gout" question, but I think it would be
> interesting to know what are your absolute fave's for cheese sauces
> (maybe with recipes?). No holds barred. Velveeta is a legitimate
> contender, if you like it. Even cheese whiz.
>
> I envision blue cheese sauce over tenderloin (or hamburgers), your
> fave for mac-n-cheese, for brocolli casserole, pasta carbonara, and
> who know what else.
>
> Any takers? <G>
>
> Melted brie over stewed apricots? White cheddar mac-n-cheese?
> Pepperjack over nachos? The mind boggles...
>
> Alex, anticipating an amazing breadth of responses on this topic.
> Who doesn't like cheese? Except, of course, maybe (!) some lactose
> intolerant types. Sad, that!

all of them ;-)

On May 14, 2:25 pm, Chemiker > wrote:
....
> I know this is a "chacun a son gout" question, but I think it would be
> interesting to know what are your absolute fave's for cheese sauces
> (maybe with recipes?). No holds barred. [snip]
>
> Alex, anticipating an amazing breadth of responses on this topic.
> Who doesn't like cheese? Except, of course, maybe (!) some lactose
> intolerant types. Sad, that!

I don't think you should be encouraging them. One of the depressing
things about reading rfc over the years is the number of people who
sincerely believe that Everything is better with cheese. So wrong, so
often. There should be a separate thread for things that are better
without cheese or cheese sauce. Like broccoli and cauliflower, like
potatoes, like tomatoes, like beef. -aem

On May 14, 3:27*pm, aem > wrote:
> On May 14, 2:25 pm, Chemiker > wrote:
> *....
>
> > I know this is a "chacun a son gout" question, but I think it would be
> > interesting to know what are your absolute fave's for cheese sauces
> > (maybe with recipes?). No holds barred. *[snip]
>
> > Alex, anticipating an amazing breadth of responses on this topic.
> > Who doesn't like cheese? Except, of course, maybe (!) some lactose
> > intolerant types. Sad, that!
>
> I don't think you should be encouraging them. *One of the depressing
> things about reading rfc over the years is the number of people who
> sincerely believe that Everything is better with cheese. *So wrong, so
> often. *There should be a separate thread for things that are better
> without cheese or cheese sauce. *Like broccoli and cauliflower, like
> potatoes, like tomatoes, like beef. * * -aem

There are whole states filled with people like that. I did a week's
field work with a Chinese colleague in the center of the country
(Iowa, Nebraska, South Dakota, Illinois). At the end, she asked me
why people thought everything was better with cheese. I realized that
on most of the menus we'd seen, there was always the option to "Add
Cheese! for only $2". We don't see that out in California.

I also had to explain the holy ghost and Amish people to her, but
those are very different stories.....

I don't need cheese on my steak - I like that delicious taste of the
beef.

Susan B.

On May 14, 6:31*pm, sueb > wrote:
> On May 14, 3:27*pm, aem > wrote:
>
>
>
>
>
> > On May 14, 2:25 pm, Chemiker > wrote:
> > *....
>
> > > I know this is a "chacun a son gout" question, but I think it would be
> > > interesting to know what are your absolute fave's for cheese sauces
> > > (maybe with recipes?). No holds barred. *[snip]
>
> > > Alex, anticipating an amazing breadth of responses on this topic.
> > > Who doesn't like cheese? Except, of course, maybe (!) some lactose
> > > intolerant types. Sad, that!
>
> > I don't think you should be encouraging them. *One of the depressing
> > things about reading rfc over the years is the number of people who
> > sincerely believe that Everything is better with cheese. *So wrong, so
> > often. *There should be a separate thread for things that are better
> > without cheese or cheese sauce. *Like broccoli and cauliflower, like
> > potatoes, like tomatoes, like beef. * * -aem
>
> There are whole states filled with people like that. *I did a week's
> field work with a Chinese colleague in the center of the country
> (Iowa, Nebraska, South Dakota, Illinois). *At the end, she asked me
> why people thought everything was better with cheese. *I realized that
> on most of the menus we'd seen, there was always the option to "Add
> Cheese! for only $2". *We don't see that out in California.
>
> I also had to explain the holy ghost and Amish people to her, but
> those are very different stories.....
>
> I don't need cheese on my steak - I like that delicious taste of the
> beef.

Who the hell eats a steak with cheese on it? I have lived in Nebraska
for 40 years and have never seen anyone eat a steak with cheese on
it. What the **** are you talking about?

On Fri, 14 May 2010 17:31:24 -0400, pavane wrote:

> OK, Velveeta it is:
>
> 2# Jimmy Dean Sausage
> 2# Velveeta
> 8 oz Picante Sauce
> 2 cans tomato & green chilis (10.5 oz cans)

I don't mean to sound like a food snob, but...

They HAVE to be Rotel tomatoes and green chile.

-sw

On Fri, 14 May 2010 16:31:48 -0700 (PDT), sueb wrote:

> I don't need cheese on my steak - I like that delicious taste of the
> beef.

I'm a staunch supporter of "thall shalst not put cheese on any beef"
except a hamburger. And even then it shalst not be anything
stronger than a Swiss (no blues or fetas).

-sw

On Fri, 14 May 2010 19:21:18 -0700 (PDT), projectile vomit chick
wrote:

> Who the hell eats a steak with cheese on it? I have lived in Nebraska
> for 40 years and have never seen anyone eat a steak with cheese on
> it. What the **** are you talking about?

Many high-end steakhouses offer blue on their steaks. Some people
even do it <gasp> home!

Ruth's Chris (for example) will even crust an entire steak with blue
cheese.

So what are you wearing tonight? Not sweats again, I hope. Throw
me a bone, will ya?

-sw

Chemiker wrote:
> One of the bright spots about cooking is the use of cheese sauces. In
> general, there are 2 (or More) categories: Cheese sauces to use as a
> topping (like over brocolli or cauliflower), and cheese sauces to use
> as a matrix, as in a cheesy sauce for a brocolli casserole. And who
> can forget a cheese fondue?

Cheese sauces are highly overrated. But the stuff in the #10 cans
is surprisingly good if you need a cheese *sauce* (rather than just
melted cheese.)
>
> I know this is a "chacun a son gout" question...

I vaguely remember Batman (the Adam West incarnation) saying
something like that about "the old lady as she kissed her cow". :-P

Best regards,
Bob

"Sqwertz" > wrote in message ...
| On Fri, 14 May 2010 17:31:24 -0400, pavane wrote:
|
| > OK, Velveeta it is:
| >
| > 2# Jimmy Dean Sausage
| > 2# Velveeta
| > 8 oz Picante Sauce
| > 2 cans tomato & green chilis (10.5 oz cans)
|
| I don't mean to sound like a food snob, but...
|
| They HAVE to be Rotel tomatoes and green chile.
|
| -sw

Of course. And you can vary the flavor and heat a lot
by choosing the type of sausage, and the type of Rotel
tomatoes and chili. But pretty good nevertheless, yes?

pavane

On Fri, 14 May 2010 23:27:12 -0400, pavane wrote:

> "Sqwertz" > wrote in message ...
>| On Fri, 14 May 2010 17:31:24 -0400, pavane wrote:
>|
>|> OK, Velveeta it is:
>|>
>|> 2# Jimmy Dean Sausage
>|> 2# Velveeta
>|> 8 oz Picante Sauce
>|> 2 cans tomato & green chilis (10.5 oz cans)
>|
>| I don't mean to sound like a food snob, but...
>|
>| They HAVE to be Rotel tomatoes and green chile.
>
> Of course. And you can vary the flavor and heat a lot
> by choosing the type of sausage, and the type of Rotel
> tomatoes and chili. But pretty good nevertheless, yes?

Well, I was kinda being sarcastic. But yes - I eat this twice a
year like clockwork when somebody brings it to work on a certain 2
holidays.

-sw

On Fri, 14 May 2010 22:08:44 -0500, zxcvbob wrote:

> Chemiker wrote:
>> One of the bright spots about cooking is the use of cheese sauces. In
>> general, there are 2 (or More) categories: Cheese sauces to use as a
>> topping (like over brocolli or cauliflower), and cheese sauces to use
>> as a matrix, as in a cheesy sauce for a brocolli casserole. And who
>> can forget a cheese fondue?
>
> Cheese sauces are highly overrated. But the stuff in the #10 cans
> is surprisingly good if you need a cheese *sauce* (rather than just
> melted cheese.)

Come to think of it, I haven't seen either the Cheddar or the Nacho
flavored Rico's last few times I went to costco. I usually buy one
twice a year.

I don't even remember which two products it was:
http://www.ricos.com/products_cheese_chili.htm

They're all very similar with no real indication of quality. But
they were good, whicheverone CoctCo used to carry. They were about
$7-$8/can.

-sw

On Fri, 14 May 2010 19:21:18 -0700 (PDT), projectile vomit chick
> wrote:

>On May 14, 6:31*pm, sueb > wrote:
>> On May 14, 3:27*pm, aem > wrote:
>>
>>
>>
>>
>>
>> > On May 14, 2:25 pm, Chemiker > wrote:
>> > *....
>>
>> > > I know this is a "chacun a son gout" question, but I think it would be
>> > > interesting to know what are your absolute fave's for cheese sauces
>> > > (maybe with recipes?). No holds barred. *[snip]
>>
>> > > Alex, anticipating an amazing breadth of responses on this topic.
>> > > Who doesn't like cheese? Except, of course, maybe (!) some lactose
>> > > intolerant types. Sad, that!
>>
>> > I don't think you should be encouraging them. *One of the depressing
>> > things about reading rfc over the years is the number of people who
>> > sincerely believe that Everything is better with cheese. *So wrong, so
>> > often. *There should be a separate thread for things that are better
>> > without cheese or cheese sauce. *Like broccoli and cauliflower, like
>> > potatoes, like tomatoes, like beef. * * -aem
>>
>> There are whole states filled with people like that. *I did a week's
>> field work with a Chinese colleague in the center of the country
>> (Iowa, Nebraska, South Dakota, Illinois). *At the end, she asked me
>> why people thought everything was better with cheese. *I realized that
>> on most of the menus we'd seen, there was always the option to "Add
>> Cheese! for only $2". *We don't see that out in California.
>>
>> I also had to explain the holy ghost and Amish people to her, but
>> those are very different stories.....
>>
>> I don't need cheese on my steak - I like that delicious taste of the
>> beef.
>
>Who the hell eats a steak with cheese on it? I have lived in Nebraska
>for 40 years and have never seen anyone eat a steak with cheese on
>it. What the **** are you talking about?

Tube steak.

Sqwertz wrote:

> On Fri, 14 May 2010 23:27:12 -0400, pavane wrote:
>
>
> >"Sqwertz" wrote in message ...
> >| On Fri, 14 May 2010 17:31:24 -0400, pavane wrote:
> >|
> >|> OK, Velveeta it is:
> >|>


Anybody mention Welsh Rarebit? melt the sharp cheddar (Glouster or
Cheshire) with a few tbs. of beer, a recipe i have calls for pale ale
but i prefere a good porter or stout or other strong dark beer, Guiness
if available, add a little good mustard and a dash of cayenne.

Serve over buttered toast.

But its also very good as a more general purpose sauce, a favorte use of
is wtih left over baked potatoes, either just warmed up in the microwave
or peeled cut up and fried in a bit of butter. Pour the Rarebit cheese
sauce over and serve.
--
JL

On May 14, 5:25�pm, Chemiker > wrote:
> One of the bright spots about cooking is the use of cheese sauces. In
> general, there are 2 (or More) categories: Cheese sauces to use as a
> topping (like over brocolli or cauliflower), and cheese sauces to use
> as a matrix, as in a cheesy sauce for a brocolli casserole. And who
> can forget a cheese fondue?
>
> I know this is a "chacun a son gout" question, but I think it would be
> interesting to know what are your absolute fave's for cheese sauces
> (maybe with recipes?). No holds barred. Velveeta is a legitimate
> contender, if you like it. Even cheese whiz.
>
> I envision blue cheese sauce over tenderloin (or hamburgers), your
> fave for mac-n-cheese, for brocolli casserole, pasta carbonara, and
> who know what else.
>
> Any takers? <G>
>
> Melted brie over stewed apricots? White cheddar mac-n-cheese?
> Pepperjack over nachos? The mind boggles...
>
> Alex, anticipating an amazing breadth of responses on this topic.
> Who doesn't like cheese? Except, of course, maybe (!) some lactose
> intolerant types. Sad, that!

Chile con queso
1 pound Kraft Deluxe American cheese
8 ounces Monterey Jack Cheese
12 oz. can evaporated milk
1 medium size tomato (homegrown is best but if you don't have any use
a couple Romas), diced
3 or 4 jalapenos ( I use trhe ones that come in a can or a jar), diced
cayenne pepper to taste

Melt cheeses and milk together. Add diced tomato and jalapeno. Let
sit for several minutes before tasting to see if it needs cayenne
pepper. If it's not spicy enough for you add cayenne pepper 1/8 tsp.
at a time until you think it's hot enough. Refrigerate any
leftovers. When it's cold you can use it like a spread. Or you can
heat it up and use as a dip.

On May 14, 5:27*pm, aem > wrote:
> On May 14, 2:25 pm, Chemiker > wrote:
> *....
>
> > I know this is a "chacun a son gout" question, but I think it would be
> > interesting to know what are your absolute fave's for cheese sauces
> > (maybe with recipes?). No holds barred. *[snip]
>
> > Alex, anticipating an amazing breadth of responses on this topic.
> > Who doesn't like cheese? Except, of course, maybe (!) some lactose
> > intolerant types. Sad, that!
>
> I don't think you should be encouraging them. *One of the depressing
> things about reading rfc over the years is the number of people who
> sincerely believe that Everything is better with cheese. *So wrong, so
> often. *There should be a separate thread for things that are better
> without cheese or cheese sauce. *Like broccoli and cauliflower, like
> potatoes, like tomatoes, like beef. *

And especially better w/o pasteurized process American cheese food
product spread.

It should also be pointed out that all but soft cheeses--and maybe
that process crap--have almost no lactose.

> * -aem

--Bryan

On May 14, 9:57*pm, Sqwertz > wrote:
> On Fri, 14 May 2010 16:31:48 -0700 (PDT), sueb wrote:
> > I don't need cheese on my steak - I like that delicious taste of the
> > beef.
>
> I'm a staunch supporter of "thall shalst not put cheese on any beef"
> except a hamburger. *And even then it shalst not be anything
> stronger than a Swiss (no blues or fetas).

In general, but the beef nachos at one of my fave Ameri-Mex joints are
great. Lots of freshly grated cheddar on those. Also, beef
enchilladas. Never on a steak.
>
> -sw

--Bryan

On May 15, 3:47*pm, " > wrote:
> On May 14, 5:25 pm, Chemiker > wrote:
>
>
>
> > One of the bright spots about cooking is the use of cheese sauces. In
> > general, there are 2 (or More) categories: Cheese sauces to use as a
> > topping (like over brocolli or cauliflower), and cheese sauces to use
> > as a matrix, as in a cheesy sauce for a brocolli casserole. And who
> > can forget a cheese fondue?
>
> > I know this is a "chacun a son gout" question, but I think it would be
> > interesting to know what are your absolute fave's for cheese sauces
> > (maybe with recipes?). No holds barred. Velveeta is a legitimate
> > contender, if you like it. Even cheese whiz.
>
> > I envision blue cheese sauce over tenderloin (or hamburgers), your
> > fave for mac-n-cheese, for brocolli casserole, pasta carbonara, and
> > who know what else.
>
> > Any takers? <G>
>
> > Melted brie over stewed apricots? White cheddar mac-n-cheese?
> > Pepperjack over nachos? The mind boggles...
>
> > Alex, anticipating an amazing breadth of responses on this topic.
> > Who doesn't like cheese? Except, of course, maybe (!) some lactose
> > intolerant types. Sad, that!
>
> Chile con queso
> 1 pound Kraft Deluxe American cheese
> 8 ounces Monterey Jack Cheese
> 12 oz. can evaporated milk
> 1 medium size tomato (homegrown is best but if you don't have any use
> a couple Romas), diced
> 3 or 4 jalapenos ( I use trhe ones that come in a can or a jar), diced
> cayenne pepper to taste
>
> Melt cheeses and milk together. *Add diced tomato and jalapeno. *Let
> sit for several minutes before tasting to see if it needs cayenne
> pepper. *If it's not spicy enough for you add cayenne pepper 1/8 tsp.
> at a time until you think it's hot enough. *Refrigerate any
> leftovers. *When it's cold you can use it like a spread. *Or you can
> heat it up and use as a dip.

Crappy recipe of the week nominee.

--Bryan

Food Snob® > wrote:

>On May 14, 9:57*pm, Sqwertz > wrote:

>> I'm a staunch supporter of "thall shalst not put cheese on any beef"
>> except a hamburger. *And even then it shalst not be anything
>> stronger than a Swiss (no blues or fetas).

>In general, but the beef nachos at one of my fave Ameri-Mex joints are
>great. Lots of freshly grated cheddar on those. Also, beef
>enchilladas. Never on a steak.

There's a place in Denver that does lamb nachos. Very good.

Steve

On May 15, 5:17�pm, Food Snob� > wrote:
> On May 15, 3:47�pm, " > wrote:
>
>
>
>
>
> > On May 14, 5:25 pm, Chemiker > wrote:
>
> > > One of the bright spots about cooking is the use of cheese sauces. In
> > > general, there are 2 (or More) categories: Cheese sauces to use as a
> > > topping (like over brocolli or cauliflower), and cheese sauces to use
> > > as a matrix, as in a cheesy sauce for a brocolli casserole. And who
> > > can forget a cheese fondue?
>
> > > I know this is a "chacun a son gout" question, but I think it would be
> > > interesting to know what are your absolute fave's for cheese sauces
> > > (maybe with recipes?). No holds barred. Velveeta is a legitimate
> > > contender, if you like it. Even cheese whiz.
>
> > > I envision blue cheese sauce over tenderloin (or hamburgers), your
> > > fave for mac-n-cheese, for brocolli casserole, pasta carbonara, and
> > > who know what else.
>
> > > Any takers? <G>
>
> > > Melted brie over stewed apricots? White cheddar mac-n-cheese?
> > > Pepperjack over nachos? The mind boggles...
>
> > > Alex, anticipating an amazing breadth of responses on this topic.
> > > Who doesn't like cheese? Except, of course, maybe (!) some lactose
> > > intolerant types. Sad, that!
>
> > Chile con queso
> > 1 pound Kraft Deluxe American cheese
> > 8 ounces Monterey Jack Cheese
> > 12 oz. can evaporated milk
> > 1 medium size tomato (homegrown is best but if you don't have any use
> > a couple Romas), diced
> > 3 or 4 jalapenos ( I use trhe ones that come in a can or a jar), diced
> > cayenne pepper to taste
>
> > Melt cheeses and milk together. �Add diced tomato and jalapeno. �Let
> > sit for several minutes before tasting to see if it needs cayenne
> > pepper. �If it's not spicy enough for you add cayenne pepper 1/8 tsp.
> > at a time until you think it's hot enough. �Refrigerate any
> > leftovers. �When it's cold you can use it like a spread. �Or you can
> > heat it up and use as a dip.
>
> Crappy recipe of the week nominee.
>
> --Bryan- Hide quoted text -
>
> - Show quoted text -

F.U.

On May 15, 4:23*pm, " > wrote:
> On May 15, 5:17 pm, Food Snob > wrote:
>
>
>
> > On May 15, 3:47 pm, " > wrote:
>
> > > On May 14, 5:25 pm, Chemiker > wrote:
>
> > > > One of the bright spots about cooking is the use of cheese sauces. In
> > > > general, there are 2 (or More) categories: Cheese sauces to use as a
> > > > topping (like over brocolli or cauliflower), and cheese sauces to use
> > > > as a matrix, as in a cheesy sauce for a brocolli casserole. And who
> > > > can forget a cheese fondue?
>
> > > > I know this is a "chacun a son gout" question, but I think it would be
> > > > interesting to know what are your absolute fave's for cheese sauces
> > > > (maybe with recipes?). No holds barred. Velveeta is a legitimate
> > > > contender, if you like it. Even cheese whiz.
>
> > > > I envision blue cheese sauce over tenderloin (or hamburgers), your
> > > > fave for mac-n-cheese, for brocolli casserole, pasta carbonara, and
> > > > who know what else.
>
> > > > Any takers? <G>
>
> > > > Melted brie over stewed apricots? White cheddar mac-n-cheese?
> > > > Pepperjack over nachos? The mind boggles...
>
> > > > Alex, anticipating an amazing breadth of responses on this topic.
> > > > Who doesn't like cheese? Except, of course, maybe (!) some lactose
> > > > intolerant types. Sad, that!
>
> > > Chile con queso
> > > 1 pound Kraft Deluxe American cheese
> > > 8 ounces Monterey Jack Cheese
> > > 12 oz. can evaporated milk
> > > 1 medium size tomato (homegrown is best but if you don't have any use
> > > a couple Romas), diced
> > > 3 or 4 jalapenos ( I use trhe ones that come in a can or a jar), diced
> > > cayenne pepper to taste
>
> > > Melt cheeses and milk together. Add diced tomato and jalapeno. Let
> > > sit for several minutes before tasting to see if it needs cayenne
> > > pepper. If it's not spicy enough for you add cayenne pepper 1/8 tsp.
> > > at a time until you think it's hot enough. Refrigerate any
> > > leftovers. When it's cold you can use it like a spread. Or you can
> > > heat it up and use as a dip.
>
> > Crappy recipe of the week nominee.
>
> > --Bryan- Hide quoted text -
>
> > - Show quoted text -
>
> F.U.

Process cheese + canned milk + jarred peppers = trash. Looks like the
kind of "recipe" you'd find in the food section of the newspaper.

--Bryan

Didn't mean to imply that ALL things were better with cheese.

BUT: A good cheese sauce has many great uses. One of my faves is
mac-n-cheese, and brocolli with cheese sauce. I don't think I've found
Nirvana yet, on either of these. I keep looking. I like the idea of
gruyere in mac-n-cheese. One of my great failures is in trying to make
a killer cheese fondue.

Tonight's TV : On "Chopped": Steaks topped with Maytag Blue.

Coincidence: SWMBO decided to make steak for tonight.
Sirloins topped with fresh parsley, oregano and thyme, topped with,
(wait for it!)...................... Maytag blue.

I may get lucky tonight! <G>

Alex, going to pour more wine!

Whoops!

WRONG! It was Iron Chef, not "Chopped".

Sooorrrryyyy....

Alex

On Sat, 15 May 2010 14:15:13 -0700 (PDT), Food Snob® wrote:

> On May 14, 9:57*pm, Sqwertz > wrote:
>> On Fri, 14 May 2010 16:31:48 -0700 (PDT), sueb wrote:
>>> I don't need cheese on my steak - I like that delicious taste of the
>>> beef.
>>
>> I'm a staunch supporter of "thall shalst not put cheese on any beef"
>> except a hamburger. *And even then it shalst not be anything
>> stronger than a Swiss (no blues or fetas).
>
> In general, but the beef nachos at one of my fave Ameri-Mex joints are
> great. Lots of freshly grated cheddar on those. Also, beef
> enchilladas. Never on a steak.

That's fine. Cheese on ground beef anything is fine. Or even
shredded beef in enchiladas. I was kinda referring to solid pieces
of beef.

-sw

Sqwertz > wrote:

>That's fine. Cheese on ground beef anything is fine. Or even
>shredded beef in enchiladas. I was kinda referring to solid pieces
>of beef.

I have to agree. I can't think of any of the classic forms of
non-ground beef (ribs, brisket, steaks or pot roast) that would
be improved in any way by a layer of cheese.

Blue cheese on a steak? Maybe now and then I'd find it interesting
but no way is it an improvement.

Steve

Steve Pope wrote:

> Sqwertz wrote:
>
>
> >That's fine. Cheese on ground beef anything is fine. Or even
> >shredded beef in enchiladas. I was kinda referring to solid pieces
> >of beef.
>
>
> I have to agree. I can't think of any of the classic forms of
> non-ground beef (ribs, brisket, steaks or pot roast) that would
> be improved in any way by a layer of cheese.
>
> Blue cheese on a steak? Maybe now and then I'd find it interesting
> but no way is it an improvement.
>
> Steve

There are a number of recipes that stuff a steak with cheese being and
integral part of the stuffing.

--

Mr. Joseph Paul Littleshoes Esq.

Cheese as an ingredient or condiment, and cheese sauce are different
things, especially if you buy some commercial cheese sauce product.

My best use of the latter was the Halloween when I got one of those
cafeteria-sized cans and poured it over my head as a costume. My
shower smelled like Kraft dinner for week.

Bulka

In article >,
Sqwertz > wrote:

> On Sat, 15 May 2010 14:15:13 -0700 (PDT), Food Snob® wrote:
>
> > On May 14, 9:57*pm, Sqwertz > wrote:
> >> On Fri, 14 May 2010 16:31:48 -0700 (PDT), sueb wrote:
> >>> I don't need cheese on my steak - I like that delicious taste of the
> >>> beef.
> >>
> >> I'm a staunch supporter of "thall shalst not put cheese on any beef"
> >> except a hamburger. *And even then it shalst not be anything
> >> stronger than a Swiss (no blues or fetas).
> >
> > In general, but the beef nachos at one of my fave Ameri-Mex joints are
> > great. Lots of freshly grated cheddar on those. Also, beef
> > enchilladas. Never on a steak.
>
> That's fine. Cheese on ground beef anything is fine. Or even
> shredded beef in enchiladas. I was kinda referring to solid pieces
> of beef.
>
> -sw

Butter for that Steve. ;-)
Real butter on steaks is quite tasty.

Not cheese. Not even _I_ do that!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> Steve Pope wrote:
>
> > Sqwertz wrote:
> >
> >
> > >That's fine. Cheese on ground beef anything is fine. Or even
> > >shredded beef in enchiladas. I was kinda referring to solid pieces
> > >of beef.
> >
> >
> > I have to agree. I can't think of any of the classic forms of
> > non-ground beef (ribs, brisket, steaks or pot roast) that would
> > be improved in any way by a layer of cheese.
> >
> > Blue cheese on a steak? Maybe now and then I'd find it interesting
> > but no way is it an improvement.
> >
> > Steve
>
> There are a number of recipes that stuff a steak with cheese being and
> integral part of the stuffing.

Veal Parmesan?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
Omelet > wrote:

> In article >,
> Sqwertz > wrote:
>
> > On Sat, 15 May 2010 14:15:13 -0700 (PDT), Food Snob® wrote:
> >
> > > On May 14, 9:57*pm, Sqwertz > wrote:
> > >> On Fri, 14 May 2010 16:31:48 -0700 (PDT), sueb wrote:
> > >>> I don't need cheese on my steak - I like that delicious taste of the
> > >>> beef.
> > >>
> > >> I'm a staunch supporter of "thall shalst not put cheese on any beef"
> > >> except a hamburger. *And even then it shalst not be anything
> > >> stronger than a Swiss (no blues or fetas).
> > >
> > > In general, but the beef nachos at one of my fave Ameri-Mex joints are
> > > great. Lots of freshly grated cheddar on those. Also, beef
> > > enchilladas. Never on a steak.
> >
> > That's fine. Cheese on ground beef anything is fine. Or even
> > shredded beef in enchiladas. I was kinda referring to solid pieces
> > of beef.
> >
> > -sw
>
> Butter for that Steve. ;-)
> Real butter on steaks is quite tasty.
>
> Not cheese. Not even _I_ do that!

Correction, "Even _I_ don't do that!"
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" > ha scritto nel messaggio newsmpomelet-

> Butter for that Steve. ;-)
> Real butter on steaks is quite tasty.
>
> Not cheese. Not even _I_ do that!

My blessed father was the steak maker in my home as a kid. He made a
compound butter of blue cheese and butter and dolloped a big ole ball of it
on steak hot and fresh. It was gooooood.

On May 14, 10:01*pm, Sqwertz > wrote:
> On Fri, 14 May 2010 19:21:18 -0700 (PDT), projectile vomit chick
> wrote:
>
> > Who the hell eats a steak with cheese on it? *I have lived in Nebraska
> > for 40 years and have never seen anyone eat a steak with cheese on
> > it. *What the **** are you talking about?
>
> Many high-end steakhouses offer blue on their steaks. *Some people
> even do it <gasp> home!

I know. I find it disgusting. And needless.

>
> Ruth's Chris (for example) will even crust an entire steak with blue
> cheese.

Why? Are their steaks so lame that they have to try to cover up with
other flavors? Beef should stand alone, IMO.

>
> So what are you wearing tonight? *Not sweats again, I hope. *Throw
> me a bone, will ya?

How lame.

In article >,
"Giusi" > wrote:

> "Omelet" > ha scritto nel messaggio newsmpomelet-
>
> > Butter for that Steve. ;-)
> > Real butter on steaks is quite tasty.
> >
> > Not cheese. Not even _I_ do that!
>
> My blessed father was the steak maker in my home as a kid. He made a
> compound butter of blue cheese and butter and dolloped a big ole ball of it
> on steak hot and fresh. It was gooooood.

Okay, I guess diluting cheese with butter might make it good. <g>
Blue cheese is very melty anyway. I have enjoyed roast beef sandwiches
with brie... I was thinking that I might not like some of the firmer
cheeses with it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Steve Pope wrote:
> Sqwertz > wrote:
>
>> That's fine. Cheese on ground beef anything is fine. Or even
>> shredded beef in enchiladas. I was kinda referring to solid pieces
>> of beef.
>
> I have to agree. I can't think of any of the classic forms of
> non-ground beef (ribs, brisket, steaks or pot roast) that would
> be improved in any way by a layer of cheese.
>
> Blue cheese on a steak? Maybe now and then I'd find it interesting
> but no way is it an improvement.

I once ordered a flat-iron steak with melted gorgonzola. I don't
know why I ordered it as I really don't like cheese melted on my food.

It was really delicious. It had just a shimmer of melted cheese. Not
a glop. It had just enough flavor to enhance the beef, not hide it.
I was suprised at how good it was.

nancy

On Sun, 16 May 2010 01:18:54 -0700 (PDT), projectile vomit chick
wrote:

> On May 14, 10:01*pm, Sqwertz > wrote:
>
>> So what are you wearing tonight? *Not sweats again, I hope. *Throw
>> me a bone, will ya?
>
> How lame.

Hrmpff! Well, so much for flirting.

Andy, come over here and take care of this. Work your magic on PVC.

-sw

On Sun, 16 May 2010 08:37:20 -0500, Sqwertz wrote:

> On Sun, 16 May 2010 01:18:54 -0700 (PDT), projectile vomit chick
> wrote:
>
>> On May 14, 10:01*pm, Sqwertz > wrote:
>>
>>> So what are you wearing tonight? *Not sweats again, I hope. *Throw
>>> me a bone, will ya?
>>
>> How lame.
>
> Hrmpff! Well, so much for flirting.
>
> Andy, come over here and take care of this. Work your magic on PVC.
>
> -sw

there's a movie for you! 'the blob meets the thing.'

your pal,
blake

"Sqwertz" > wrote in message
...
> On Sun, 16 May 2010 01:18:54 -0700 (PDT), projectile vomit chick
> wrote:
>
>> On May 14, 10:01 pm, Sqwertz > wrote:
>>
>>> So what are you wearing tonight? Not sweats again, I hope. Throw
>>> me a bone, will ya?
>>
>> How lame.
>
> Hrmpff! Well, so much for flirting.
>
> Andy, come over here and take care of this. Work your magic on PVC.

<snort>

--
--
https://www.shop.helpforheroes.org.uk/

Steve wrote:

> I have to agree. I can't think of any of the classic forms of
> non-ground beef (ribs, brisket, steaks or pot roast) that would
> be improved in any way by a layer of cheese.

Hm...while I'll probably never do this, I can see that a Parmesan crust on a
chicken-fried steak could be good.

Bob