On 2014-04-06, Ubiquitous > wrote:

> Casseroles have an image problem.

Interesting article. Even more so, as I didn't hafta login to NYT.

The part that caught my eye was "stratas", a term new to me. Yet,
that's exactly what I'd been looking for. I recall eating a French
bread and broccoli strata that was quite tasty, yet never really knew
it's name, it having been Americanized to "bake". So, I've found a
recipe. Yay! I'm familiar with tagines, having cooked 'em many
times. I saved the beet/greens/cheese crumble recipe, but may lose
the crumble, not being a big fan of oatmeal.

BTW, what's the deal with "clothbound" cheddar? I've never heard of
it, let alone seen it, and I've eaten 8 yr old aged chedders. Or is
that jes the NYT rearing its stratosphere-bound nose.

nb

"notbob" > wrote in message
...
> On 2014-04-06, Ubiquitous > wrote:
>
>> Casseroles have an image problem.
>
> Interesting article. Even more so, as I didn't hafta login to NYT.
>
> The part that caught my eye was "stratas", a term new to me. Yet,
> that's exactly what I'd been looking for. I recall eating a French
> bread and broccoli strata that was quite tasty, yet never really knew
> it's name, it having been Americanized to "bake". So, I've found a
> recipe. Yay! I'm familiar with tagines, having cooked 'em many
> times. I saved the beet/greens/cheese crumble recipe, but may lose
> the crumble, not being a big fan of oatmeal.

When I worked food service in college they had a dish called cheese strata.
It was the leftover grilled cheese sandwiches that they would slice up into
squares and lay in a pan and cover with an egg and milk custard. Then top
with more cheese and bake.

That dish did no service to the idea of a casserole.



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On 6 Apr 2014 16:41:01 GMT, notbob > wrote:

>On 2014-04-06, Ubiquitous > wrote:
>
>> Casseroles have an image problem.
>
>Interesting article. Even more so, as I didn't hafta login to NYT.
>
>The part that caught my eye was "stratas", a term new to me. Yet,
>that's exactly what I'd been looking for. I recall eating a French
>bread and broccoli strata that was quite tasty, yet never really knew
>it's name, it having been Americanized to "bake". So, I've found a
>recipe. Yay! I'm familiar with tagines, having cooked 'em many
>times. I saved the beet/greens/cheese crumble recipe, but may lose
>the crumble, not being a big fan of oatmeal.
>
>BTW, what's the deal with "clothbound" cheddar? I've never heard of
>it, let alone seen it, and I've eaten 8 yr old aged chedders. Or is
>that jes the NYT rearing its stratosphere-bound nose.
>
>nb
I haven't seen clothbound cheddar in 20 years or more. It was every
where in Wisconsin when I was growing up. I still run across
clothbound Swiss? or something like Swiss occasionally.
Janet US

On Sun, 06 Apr 2014 12:07:46 -0600, Janet Bostwick
> wrote:

> I haven't seen clothbound cheddar in 20 years or more. It was every
> where in Wisconsin when I was growing up. I still run across
> clothbound Swiss? or something like Swiss occasionally.

Is "clothbound" the one where the waxy coating is over something that
comes up looking like lattice or maybe a loose burlap weave? Looks
like they are still made, but the image didn't enlighten me at all.
http://www.esquire.com/blogs/food-fo...cheddar-050410


--

Good Food.
Good Friends.
Good Memories.

"Paul M. Cook" > wrote in message
...
>
> "notbob" > wrote in message
> ...
>> On 2014-04-06, Ubiquitous > wrote:
>>
>>> Casseroles have an image problem.
>>
>> Interesting article. Even more so, as I didn't hafta login to NYT.
>>
>> The part that caught my eye was "stratas", a term new to me. Yet,
>> that's exactly what I'd been looking for. I recall eating a French
>> bread and broccoli strata that was quite tasty, yet never really knew
>> it's name, it having been Americanized to "bake". So, I've found a
>> recipe. Yay! I'm familiar with tagines, having cooked 'em many
>> times. I saved the beet/greens/cheese crumble recipe, but may lose
>> the crumble, not being a big fan of oatmeal.
>
> When I worked food service in college they had a dish called cheese
> strata. It was the leftover grilled cheese sandwiches that they would
> slice up into squares and lay in a pan and cover with an egg and milk
> custard. Then top with more cheese and bake.
>
> That dish did no service to the idea of a casserole.

I used to make cheese stratas as a way to use up leftover bits of cheese and
bread. Angela liked them for a while but doesn't now.

"Janet Bostwick" > wrote in message
...
> On 6 Apr 2014 16:41:01 GMT, notbob > wrote:
>
>>On 2014-04-06, Ubiquitous > wrote:
>>
>>> Casseroles have an image problem.
>>
>>Interesting article. Even more so, as I didn't hafta login to NYT.
>>
>>The part that caught my eye was "stratas", a term new to me. Yet,
>>that's exactly what I'd been looking for. I recall eating a French
>>bread and broccoli strata that was quite tasty, yet never really knew
>>it's name, it having been Americanized to "bake". So, I've found a
>>recipe. Yay! I'm familiar with tagines, having cooked 'em many
>>times. I saved the beet/greens/cheese crumble recipe, but may lose
>>the crumble, not being a big fan of oatmeal.
>>
>>BTW, what's the deal with "clothbound" cheddar? I've never heard of
>>it, let alone seen it, and I've eaten 8 yr old aged chedders. Or is
>>that jes the NYT rearing its stratosphere-bound nose.
>>
>>nb
> I haven't seen clothbound cheddar in 20 years or more. It was every
> where in Wisconsin when I was growing up. I still run across
> clothbound Swiss? or something like Swiss occasionally.
> Janet US

I got cheese like at at Christmas but I think it was Swiss.

On Sun, 06 Apr 2014 13:21:57 -0700, sf > wrote:

>On Sun, 06 Apr 2014 12:07:46 -0600, Janet Bostwick
> wrote:
>
>> I haven't seen clothbound cheddar in 20 years or more. It was every
>> where in Wisconsin when I was growing up. I still run across
>> clothbound Swiss? or something like Swiss occasionally.
>
>Is "clothbound" the one where the waxy coating is over something that
>comes up looking like lattice or maybe a loose burlap weave? Looks
>like they are still made, but the image didn't enlighten me at all.
>http://www.esquire.com/blogs/food-fo...cheddar-050410

My impression was that it is cheesecloth and then dipped in was. There
used to be a little cheese factory along side the road in rural
Wisconsin. We would always stop there for cheese and heavy cream.
Some of the cheddar came in this humongous wheel that the lady behind
the counter attacked with the most enormous knife I have ever seen.
When she had cut your piece, she would dip the cheddar in a vat of hot
wax. Some of the cheddar came in smaller wheels that were wrapped in
cloth and waxed. I think I remember that the color of the wax denoted
age. The dipped cheese did not readily dry out. The wax easily
pulled from the cheese. I don't know if the waxed/cloth cheeses get
turned (handled) more often during aging or not.
Janet US

"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "notbob" > wrote in message
>> ...
>>> On 2014-04-06, Ubiquitous > wrote:
>>>
>>>> Casseroles have an image problem.
>>>
>>> Interesting article. Even more so, as I didn't hafta login to NYT.
>>>
>>> The part that caught my eye was "stratas", a term new to me. Yet,
>>> that's exactly what I'd been looking for. I recall eating a French
>>> bread and broccoli strata that was quite tasty, yet never really knew
>>> it's name, it having been Americanized to "bake". So, I've found a
>>> recipe. Yay! I'm familiar with tagines, having cooked 'em many
>>> times. I saved the beet/greens/cheese crumble recipe, but may lose
>>> the crumble, not being a big fan of oatmeal.
>>
>> When I worked food service in college they had a dish called cheese
>> strata. It was the leftover grilled cheese sandwiches that they would
>> slice up into squares and lay in a pan and cover with an egg and milk
>> custard. Then top with more cheese and bake.
>>
>> That dish did no service to the idea of a casserole.
>
> I used to make cheese stratas as a way to use up leftover bits of cheese
> and bread. Angela liked them for a while but doesn't now.

A PEG tube could make life easier for you.

>



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"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "notbob" > wrote in message
>>> ...
>>>> On 2014-04-06, Ubiquitous > wrote:
>>>>
>>>>> Casseroles have an image problem.
>>>>
>>>> Interesting article. Even more so, as I didn't hafta login to NYT.
>>>>
>>>> The part that caught my eye was "stratas", a term new to me. Yet,
>>>> that's exactly what I'd been looking for. I recall eating a French
>>>> bread and broccoli strata that was quite tasty, yet never really knew
>>>> it's name, it having been Americanized to "bake". So, I've found a
>>>> recipe. Yay! I'm familiar with tagines, having cooked 'em many
>>>> times. I saved the beet/greens/cheese crumble recipe, but may lose
>>>> the crumble, not being a big fan of oatmeal.
>>>
>>> When I worked food service in college they had a dish called cheese
>>> strata. It was the leftover grilled cheese sandwiches that they would
>>> slice up into squares and lay in a pan and cover with an egg and milk
>>> custard. Then top with more cheese and bake.
>>>
>>> That dish did no service to the idea of a casserole.
>>
>> I used to make cheese stratas as a way to use up leftover bits of cheese
>> and bread. Angela liked them for a while but doesn't now.
>
> A PEG tube could make life easier for you.

Huh?

"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>>
>>>> "notbob" > wrote in message
>>>> ...
>>>>> On 2014-04-06, Ubiquitous > wrote:
>>>>>
>>>>>> Casseroles have an image problem.
>>>>>
>>>>> Interesting article. Even more so, as I didn't hafta login to NYT.
>>>>>
>>>>> The part that caught my eye was "stratas", a term new to me. Yet,
>>>>> that's exactly what I'd been looking for. I recall eating a French
>>>>> bread and broccoli strata that was quite tasty, yet never really knew
>>>>> it's name, it having been Americanized to "bake". So, I've found a
>>>>> recipe. Yay! I'm familiar with tagines, having cooked 'em many
>>>>> times. I saved the beet/greens/cheese crumble recipe, but may lose
>>>>> the crumble, not being a big fan of oatmeal.
>>>>
>>>> When I worked food service in college they had a dish called cheese
>>>> strata. It was the leftover grilled cheese sandwiches that they would
>>>> slice up into squares and lay in a pan and cover with an egg and milk
>>>> custard. Then top with more cheese and bake.
>>>>
>>>> That dish did no service to the idea of a casserole.
>>>
>>> I used to make cheese stratas as a way to use up leftover bits of cheese
>>> and bread. Angela liked them for a while but doesn't now.
>>
>> A PEG tube could make life easier for you.
>
> Huh?

You'll need a blender, too.

>



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