Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Julie Bove wrote:
> ... if you are using cheddar in such a sandwich it > is better to use finely shredded cheese because it melts better. If you slice it thinly, it's just not all that different than using shredded cheese in your gcs, and it really does work just fine according to everyone in my house. -S- |
Posted to rec.food.cooking
|
|||
|
|||
![]() "notbob" > wrote in message ... > On 2012-03-01, jmcquown > wrote: > >> Sorry, it looks like a branding iron to me. I wouldn't find it could >> take >> the place of a toaster oven. > > What do you think ol' Southern cooks in the genteel Antebellum South > used in their elaborate kitchens when they made toasted cheese for The > Colonel in one of these?: > > http://www.wakefieldscearce.com/cheese-dishes > > It wasn't an electric toaster oven, ferchrysakes! > > nb > LOL Probably in a cast iron skillet over a wood fire in the (separate from the house) kitchen. Those "ol' Southern cooks" were slaves, BTW. I have no proof they were making grilled cheese sandwiches for the massah ![]() apologize for missing the branding-iron looking gizmo in my google search. I wouldn't have any use for one of those since I don't cook over a wood fire, but it's an interesting artifact ![]() Jill |
Posted to rec.food.cooking
|
|||
|
|||
![]()
George M. Middius > writes:
> David Dyer-Bennet wrote: > >>Good cheddar, I find, doesn't melt well at all, and is nothing like what >>I want in a grilled cheese sandwich. > > You must have a strange daffynishion of "good cheddar". Well-aged sharp cheddar; a widely available quite decent example is the Canadian Black Diamond. -- David Dyer-Bennet, ; http://dd-b.net/ Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/ Photos: http://dd-b.net/photography/gallery/ Dragaera: http://dragaera.info |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Sqwertz > writes:
> On Thu, 01 Mar 2012 18:39:19 -0500, George M. Middius wrote: > >> S Viemeister wrote: >> >>>> What you need is a cheese plane ![]() >>>> of cheddar (or swiss or monterey jack). Works great for grilled cheese >>>> sandwiches and for slicing cheese for burgers. >>>> >>>Or a cheese wire. >> >> Or just buy it sliced. >> >> http://tinyurl.com/7yyoanw > > SLICED cheese?!?! When did they invent THAT, Captain Obvious? Greatest thing since sliced bread! (Which I also consider overrated.) -- David Dyer-Bennet, ; http://dd-b.net/ Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/ Photos: http://dd-b.net/photography/gallery/ Dragaera: http://dragaera.info |
Posted to rec.food.cooking
|
|||
|
|||
![]()
David Dyer-Bennet wrote:
>>>Good cheddar, I find, doesn't melt well at all, and is nothing like what >>>I want in a grilled cheese sandwich. >> >> You must have a strange daffynishion of "good cheddar". > >Well-aged sharp cheddar; a widely available quite decent example is the >Canadian Black Diamond. I haven't tried melting that one, but several others melt well. Cabot's Super-Sharp and a sort-of generic one I got at HT (from ANCO in N.J.) are two examples. But I melt it on a sandwich in a hot oven (not broiler) or like somebody else suggested, on the griddle with steam under a lid. Your paradigm for grilled cheese probably entails a gooiness that no cheddar can attain. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
David Dyer-Bennet wrote:
>>> Or just buy it sliced. >>> >>> http://tinyurl.com/7yyoanw >> >> SLICED cheese?!?! When did they invent THAT, Captain Obvious? > >Greatest thing since sliced bread! >(Which I also consider overrated.) squishy is having another breakdown. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
spamtrap1888 wrote:
> "l, not -l" > wrote: > >> It is much better than Velveeta if you buy a decent brand; Hoffman and >> Hautly are two makers of quality American cheese. *Most Kraft and Kraft-like >> American cheese products are mediocre to poor and pale in comparison to the >> previously mentioned brands. *Last week, I tried Land 'o Lakes Yellow Sharp >> American cheese and like it too. It makes sense that the Kraft branded process cheese is worse than the other brands. Kraft makes Velveeta so they would wnat to push the envelope on process cheese in that direction as well. I do prefer brands other than Kraft when I see them in stores. > Tillamook is good, too. Pinconning in Michigan. Tillamook makes process cheese? I love their cheddars. If you're touring the Pacific coast of Oregon be sure to take the Tillamook factory tour. They are near where US-20 meets the Pacific shoreline. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
zxcvbob wrote:
> > That government cheese was actually good. Back in the 80's they > (Reagan?) released a bunch of it -- cost too much to store it IIRC -- > and the county commissioner gave every family a 5 pounds block of it. I remember the 5 pound block of cheese from Grandma. If I saw the stuff in stores I'd buy it. Slice it and freeze it in small bags. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Mar 2, 8:54*am, Doug Freyburger > wrote:
> spamtrap1888 wrote: > > "l, not -l" > wrote: > > >> It is much better than Velveeta if you buy a decent brand; Hoffman and > >> Hautly are two makers of quality American cheese. *Most Kraft and Kraft-like > >> American cheese products are mediocre to poor and pale in comparison to the > >> previously mentioned brands. *Last week, I tried Land 'o Lakes Yellow Sharp > >> American cheese and like it too. > > It makes sense that the Kraft branded process cheese is worse than the > other brands. *Kraft makes Velveeta so they would wnat to push the > envelope on process cheese in that direction as well. *I do prefer > brands other than Kraft when I see them in stores. > > > Tillamook is good, too. Pinconning in Michigan. > > Tillamook makes process cheese? *I love their cheddars. *If you're > touring the Pacific coast of Oregon be sure to take the Tillamook > factory tour. *They are near where US-20 meets the Pacific shoreline. For the 1000th time: according to Federal law, American cheese is real cheese, one of four distinct types of cheese recognized as American cheese (each having an additional subtype: cheese for manufacturing, in which pasteurized milk is not required). Legally, process cheese cannot be called simply cheese. But if the cheese mixture includes only types recognized as American cheese (whether by themselves or blended with each other) the ingredients can be listed simply as "American cheese," rather than cheddar, colby, etc. The resulting product would be "Pasteurized process American cheese." Every word of that label conveys meaning, and none may be omitted. WIKIPEDIA IS WRONG ON THIS. http://cfr.vlex.com/vid/133-169-past...heese-19704976 |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Mar 2, 8:56*am, Doug Freyburger > wrote:
> zxcvbob wrote: > > > That government cheese was actually good. *Back in the 80's they > > (Reagan?) released a bunch of it -- cost too much to store it IIRC -- > > and the county commissioner gave every family a 5 pounds block of it. > > I remember the 5 pound block of cheese from Grandma. *If I saw the stuff > in stores I'd buy it. *Slice it and freeze it in small bags. Actually, government cheese was pasteurized process American cheese. http://www.fsa.usda.gov/Internet/FSA_File/pcd5.pdf |
Posted to rec.food.cooking
|
|||
|
|||
![]()
jmcquown wrote:
> <snip> > I wouldn't have any use for one of those since I don't cook over a wood > fire, but it's an interesting artifact ![]() > > Jill Just a random comment for you and everyone regarding cooking over a wood fire. Try cooking a good steak on a stick held over a wood campfire sometime. So good and you'll never forget the great taste. Gary |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Gary wrote:
>jmcquown wrote: >> >> I wouldn't have any use for one of those since I don't cook over a wood >> fire, but it's an interesting artifact ![]() > >Just a random comment for you and everyone regarding cooking over a wood >fire. Try cooking a good steak on a stick held over a wood campfire >sometime. So good and you'll never forget the great taste. Why would anyone want to eat a chared stick? |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Brooklyn1 wrote:
> > Gary wrote: > >jmcquown wrote: > >> > >> I wouldn't have any use for one of those since I don't cook over a wood > >> fire, but it's an interesting artifact ![]() > > > >Just a random comment for you and everyone regarding cooking over a wood > >fire. Try cooking a good steak on a stick held over a wood campfire > >sometime. So good and you'll never forget the great taste. > > Why would anyone want to eat a chared stick? It compliments the steak very well |
Posted to rec.food.cooking
|
|||
|
|||
![]()
"l, not -l" wrote:
> > On 2-Mar-2012, Brooklyn1 <Gravesend1> wrote: > > > Gary wrote: > > >jmcquown wrote: > > >> > > >> I wouldn't have any use for one of those since I don't cook over a wood > > >> fire, but it's an interesting artifact ![]() > > > > > >Just a random comment for you and everyone regarding cooking over a wood > > >fire. Try cooking a good steak on a stick held over a wood campfire > > >sometime. So good and you'll never forget the great taste. > > > > Why would anyone want to eat a chared stick? > > Maybe it absorbed some of the great tasting fat before the steak fell into > the fire and was ruined? 8-) HA! Steak falls in fire (had that happen once)....you dig it out and eat it ashes and all. No worries. Gary ![]() |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Fri, 02 Mar 2012 18:06:25 -0500, Gary > wrote:
>"l, not -l" wrote: >> >> On 2-Mar-2012, Brooklyn1 <Gravesend1> wrote: >> >> > Gary wrote: >> > >jmcquown wrote: >> > >> >> > >> I wouldn't have any use for one of those since I don't cook over a wood >> > >> fire, but it's an interesting artifact ![]() >> > > >> > >Just a random comment for you and everyone regarding cooking over a wood >> > >fire. Try cooking a good steak on a stick held over a wood campfire >> > >sometime. So good and you'll never forget the great taste. >> > >> > Why would anyone want to eat a chared stick? >> >> Maybe it absorbed some of the great tasting fat before the steak fell into >> the fire and was ruined? 8-) > >HA! Steak falls in fire (had that happen once)....you dig it out and eat it >ashes and all. No worries. Tube steak... just give it a quick wash. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
"l, not -l" wrote:
> > On 2-Mar-2012, Gary > wrote: > > > > > > > > > Why would anyone want to eat a chared stick? > > > > > > Maybe it absorbed some of the great tasting fat before the steak fell > > > into > > > the fire and was ruined? 8-) > > > > HA! Steak falls in fire (had that happen once)....you dig it out and eat > > it > > ashes and all. No worries. > > > > Gary ![]() > > But then youi have a burned hand/arm and a steak that tastes like a charred > stick 8-) > -- LOL! I give up, people. heheh Steak over a campfire has a better taste than cooked on the grill. I suppose that depends on what wood I used though, eh? |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Fri, 2 Mar 2012 10:38:07 -0800 (PST), spamtrap1888
> wrote: >On Mar 2, 8:56*am, Doug Freyburger > wrote: >> zxcvbob wrote: >> >> > That government cheese was actually good. *Back in the 80's they >> > (Reagan?) released a bunch of it -- cost too much to store it IIRC -- >> > and the county commissioner gave every family a 5 pounds block of it. >> >> I remember the 5 pound block of cheese from Grandma. *If I saw the stuff >> in stores I'd buy it. *Slice it and freeze it in small bags. > >Actually, government cheese was pasteurized process American cheese. > >http://www.fsa.usda.gov/Internet/FSA_File/pcd5.pdf I varied though. Some was just as plain as any, but my MIL gave me a chunk that was damned good. Closer to the better aged cheddar cheese than the processed. Maybe it was just in the warehouse longer, but it was good stuff. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Fri, 02 Mar 2012 22:51:17 -0500, Ed Pawlowski > wrote:
> my MIL gave me a > chunk that was damned good. Closer to the better aged cheddar cheese > than the processed. Maybe it was just in the warehouse longer, but it > was good stuff. I once was given a taste of some government issued cheese that the person told me was American/Velveeta that I thought was darned good too. I don't have any idea why it was different either, but it was very tasty. If all it needs is some aging in a warehouse to taste so good, I wonder why they don't do it? -- Food is an important part of a balanced diet. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
sf wrote:
>I once was given a taste of some government issued cheese that the >person told me was American/Velveeta that I thought was darned good >too. I don't have any idea why it was different either, but it was >very tasty. If all it needs is some aging in a warehouse to taste so >good, I wonder why they don't do it? "Accidentally aged to improve flavor!" Great marketing tagline. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
The EU doesn't like American cheese. | General Cooking | |||
DIY American Cheese | General Cooking | |||
Replacement for American cheese | General Cooking | |||
All-American Cheese Bread | Recipes | |||
American Cheese Pizza | Recipes (moderated) |