Does anyone here eat these? I used to love them! Bought the orange ones at
Central Market but then they quit carrying them. Whole Foods does carry
them but only the regular flavor and that is anise. So I mail ordered
several packages of the orange and also the cinnamon.

I tried a cinnamon one first. It had an off, burned taste to it. I
eventually finished the package. Some of them were worse than others. Some
only had the burned taste on a little bit of them.

Then I tried an orange one. Totally burned! Even looked burned. Gah!

I think they likely just make all of the tortas the same and the difference
is the syrup that they put on them. But I could be wrong on this as there
is also a rosemary one. I haven't tried those.

Just wondering if anyone else is noticing the same thing? These are not
something I bought on a regular basis. I think I only bought three packages
prior and a package will last me a while. But they never tasted burned
before this.

On Friday, March 6, 2015 at 1:35:23 AM UTC-7, Julie Bove wrote:
> Does anyone here eat these? I used to love them! Bought the orange ones at
> Central Market but then they quit carrying them. Whole Foods does carry
> them but only the regular flavor and that is anise. So I mail ordered
> several packages of the orange and also the cinnamon.
>
> I tried a cinnamon one first. It had an off, burned taste to it. I
> eventually finished the package. Some of them were worse than others. Some
> only had the burned taste on a little bit of them.
>
> Then I tried an orange one. Totally burned! Even looked burned. Gah!
>
> I think they likely just make all of the tortas the same and the difference
> is the syrup that they put on them. But I could be wrong on this as there
> is also a rosemary one. I haven't tried those.
>
> Just wondering if anyone else is noticing the same thing? These are not
> something I bought on a regular basis. I think I only bought three packages
> prior and a package will last me a while. But they never tasted burned
> before this.

It would seem that you seek out really strange foods. Your "buddy" Squertzy and you like to try exotic foods and are not content with regular tried and true food. Not saying that this is a bad thing but seems a bit bizarre.

"Roy" > wrote in message
...
> On Friday, March 6, 2015 at 1:35:23 AM UTC-7, Julie Bove wrote:
>> Does anyone here eat these? I used to love them! Bought the orange ones
>> at
>> Central Market but then they quit carrying them. Whole Foods does carry
>> them but only the regular flavor and that is anise. So I mail ordered
>> several packages of the orange and also the cinnamon.
>>
>> I tried a cinnamon one first. It had an off, burned taste to it. I
>> eventually finished the package. Some of them were worse than others.
>> Some
>> only had the burned taste on a little bit of them.
>>
>> Then I tried an orange one. Totally burned! Even looked burned. Gah!
>>
>> I think they likely just make all of the tortas the same and the
>> difference
>> is the syrup that they put on them. But I could be wrong on this as
>> there
>> is also a rosemary one. I haven't tried those.
>>
>> Just wondering if anyone else is noticing the same thing? These are not
>> something I bought on a regular basis. I think I only bought three
>> packages
>> prior and a package will last me a while. But they never tasted burned
>> before this.
>
> It would seem that you seek out really strange foods. Your "buddy"
> Squertzy and you like to try exotic foods and are not content with regular
> tried and true food. Not saying that this is a bad thing but seems a bit
> bizarre.

How are they strange? They are Spanish and really good to serve with
cheese. I am a picky eater but I do like trying new and different (to me)
foods.

On 3/6/2015 4:39 PM, Julie Bove wrote:
>
> "Roy" > wrote in message
> ...
>> On Friday, March 6, 2015 at 1:35:23 AM UTC-7, Julie Bove wrote:
>>> Does anyone here eat these? I used to love them!
(snippage)

Operative words: "used to". Try one, don't like it, don't buy a case of
it. Oh, so sorry your store suddenly stopped selling whatever the heck
this is. Seems to happen to you a lot.

>>> Just wondering if anyone else is noticing the same thing? These are not
>>> something I bought on a regular basis. I think I only bought three
>>> packages
>>> prior and a package will last me a while. But they never tasted burned
>>> before this.
>>
>> It would seem that you seek out really strange foods. Your "buddy"
>> Squertzy and you like to try exotic foods and are not content with
>> regular tried and true food. Not saying that this is a bad thing but
>> seems a bit bizarre.
>
> How are they strange? They are Spanish and really good to serve with
> cheese. I am a picky eater but I do like trying new and different (to
> me) foods.

Um, thought you said you can't eat cheese. Dairy, remember? You seem
to buy a lot of food online, who knows why. Then when you get it you
don't like it. Or used to like it, hate it now. Or there's something
wrong with it, yada yada yada.

Yeah, folks, I'm picking on Julie. So sorry my bread isn't about to
expire. Nor is my butter or peppercorns. My rice doesn't have mouse
turds in it. I guess I should check the canned beans I have in the
pantry, just in case I need to "toss" something in the trash. Then I'll
hop on Amazon and order a bunch more stuff to throw away.

Jill

"jmcquown" > wrote in message
...
> On 3/6/2015 4:39 PM, Julie Bove wrote:
>>
>> "Roy" > wrote in message
>> ...
>>> On Friday, March 6, 2015 at 1:35:23 AM UTC-7, Julie Bove wrote:
>>>> Does anyone here eat these? I used to love them!
> (snippage)
>
> Operative words: "used to". Try one, don't like it, don't buy a case of
> it. Oh, so sorry your store suddenly stopped selling whatever the heck
> this is. Seems to happen to you a lot.
>
>>>> Just wondering if anyone else is noticing the same thing? These are
>>>> not
>>>> something I bought on a regular basis. I think I only bought three
>>>> packages
>>>> prior and a package will last me a while. But they never tasted burned
>>>> before this.
>>>
>>> It would seem that you seek out really strange foods. Your "buddy"
>>> Squertzy and you like to try exotic foods and are not content with
>>> regular tried and true food. Not saying that this is a bad thing but
>>> seems a bit bizarre.
>>
>> How are they strange? They are Spanish and really good to serve with
>> cheese. I am a picky eater but I do like trying new and different (to
>> me) foods.
>
> Um, thought you said you can't eat cheese. Dairy, remember? You seem to
> buy a lot of food online, who knows why. Then when you get it you don't
> like it. Or used to like it, hate it now. Or there's something wrong
> with it, yada yada yada.
>
I can eat Daiya cheese. It's dairy free. I don't often eat it as I don't
like it so much but I do put it on pizza. I am merely pointing out how
these are commonly eaten. I wouldn't consider them a strange food at all.

> Yeah, folks, I'm picking on Julie. So sorry my bread isn't about to
> expire. Nor is my butter or peppercorns. My rice doesn't have mouse
> turds in it. I guess I should check the canned beans I have in the
> pantry, just in case I need to "toss" something in the trash. Then I'll
> hop on Amazon and order a bunch more stuff to throw away.

When did I ever have expired butter? And yeah. You are picking on me. I
guess that's your thing.

On Friday, March 6, 2015 at 2:26:07 PM UTC-5, Roy wrote:

> It would seem that you seek out really strange foods. Your "buddy" Squertzy and you like to try exotic foods and are not content with regular tried and true food. Not saying that this is a bad thing but seems a bit bizarre.

That's certainly the case for a lot of people on rec.food.cooking.

I've been eating pretty plainly at home since October (when my husband went on
a very strict diet--he's down 100 pounds and I'm down 20 since then), but I've
been getting my usual fix of Korean, Japanese, Indian, etc. food when I go out
to lunch on a workday.

For my taste, your "tried and true" is my "boring". For my birthday, I
went out and made dinner out of a couple of appetizers: roasted Brussels
sprouts and a small plate of duck breast prosciutto and speck.

Cindy Hamilton

"Julie Bove" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> On 3/6/2015 4:39 PM, Julie Bove wrote:
>>>
>>> "Roy" > wrote in message
>>> ...
>>>> On Friday, March 6, 2015 at 1:35:23 AM UTC-7, Julie Bove wrote:
>>>>> Does anyone here eat these? I used to love them!
>> (snippage)
>>
>> Operative words: "used to". Try one, don't like it, don't buy a case of
>> it. Oh, so sorry your store suddenly stopped selling whatever the heck
>> this is. Seems to happen to you a lot.
>>
>>>>> Just wondering if anyone else is noticing the same thing? These are
>>>>> not
>>>>> something I bought on a regular basis. I think I only bought three
>>>>> packages
>>>>> prior and a package will last me a while. But they never tasted
>>>>> burned
>>>>> before this.
>>>>
>>>> It would seem that you seek out really strange foods. Your "buddy"
>>>> Squertzy and you like to try exotic foods and are not content with
>>>> regular tried and true food. Not saying that this is a bad thing but
>>>> seems a bit bizarre.
>>>
>>> How are they strange? They are Spanish and really good to serve with
>>> cheese. I am a picky eater but I do like trying new and different (to
>>> me) foods.
>>
>> Um, thought you said you can't eat cheese. Dairy, remember? You seem to
>> buy a lot of food online, who knows why. Then when you get it you don't
>> like it. Or used to like it, hate it now. Or there's something wrong
>> with it, yada yada yada.
>>
> I can eat Daiya cheese. It's dairy free. I don't often eat it as I don't
> like it so much but I do put it on pizza. I am merely pointing out how
> these are commonly eaten. I wouldn't consider them a strange food at all.
>
>> Yeah, folks, I'm picking on Julie. So sorry my bread isn't about to
>> expire. Nor is my butter or peppercorns. My rice doesn't have mouse
>> turds in it. I guess I should check the canned beans I have in the
>> pantry, just in case I need to "toss" something in the trash. Then I'll
>> hop on Amazon and order a bunch more stuff to throw away.
>
> When did I ever have expired butter? And yeah. You are picking on me. I
> guess that's your thing.

did she "follow you here" to pick on you?

"Reggie" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 3/6/2015 4:39 PM, Julie Bove wrote:
>>>>
>>>> "Roy" > wrote in message
>>>> ...
>>>>> On Friday, March 6, 2015 at 1:35:23 AM UTC-7, Julie Bove wrote:
>>>>>> Does anyone here eat these? I used to love them!
>>> (snippage)
>>>
>>> Operative words: "used to". Try one, don't like it, don't buy a case of
>>> it. Oh, so sorry your store suddenly stopped selling whatever the heck
>>> this is. Seems to happen to you a lot.
>>>
>>>>>> Just wondering if anyone else is noticing the same thing? These are
>>>>>> not
>>>>>> something I bought on a regular basis. I think I only bought three
>>>>>> packages
>>>>>> prior and a package will last me a while. But they never tasted
>>>>>> burned
>>>>>> before this.
>>>>>
>>>>> It would seem that you seek out really strange foods. Your "buddy"
>>>>> Squertzy and you like to try exotic foods and are not content with
>>>>> regular tried and true food. Not saying that this is a bad thing but
>>>>> seems a bit bizarre.
>>>>
>>>> How are they strange? They are Spanish and really good to serve with
>>>> cheese. I am a picky eater but I do like trying new and different (to
>>>> me) foods.
>>>
>>> Um, thought you said you can't eat cheese. Dairy, remember? You seem
>>> to buy a lot of food online, who knows why. Then when you get it you
>>> don't like it. Or used to like it, hate it now. Or there's something
>>> wrong with it, yada yada yada.
>>>
>> I can eat Daiya cheese. It's dairy free. I don't often eat it as I
>> don't like it so much but I do put it on pizza. I am merely pointing out
>> how these are commonly eaten. I wouldn't consider them a strange food at
>> all.
>>
>>> Yeah, folks, I'm picking on Julie. So sorry my bread isn't about to
>>> expire. Nor is my butter or peppercorns. My rice doesn't have mouse
>>> turds in it. I guess I should check the canned beans I have in the
>>> pantry, just in case I need to "toss" something in the trash. Then I'll
>>> hop on Amazon and order a bunch more stuff to throw away.
>>
>> When did I ever have expired butter? And yeah. You are picking on me.
>> I guess that's your thing.
>
> did she "follow you here" to pick on you?

What?

On Sat, 7 Mar 2015 09:35:00 -0800 (PST), Cindy Hamilton
> wrote:

> For my taste, your "tried and true" is my "boring".

Ditto! I candied some kumquats today for a future dinner that will
feature (rare) duck breast.

Hubby has gone into high gear about controlling his diabetes via diet
and I hate being bored cooking - so I have the same attitude as you
do. I finally roasted sunchokes and served them with grilled steak
and sautéed spinach. Oh, man they were delicious! Hubby told me the
following day that cold, they tasted even more similar to artichokes
than they did hot.

--
A kitchen without a cook is just a room

If something called "cheese" is one-hundred percent "dairy-free", then
how the heck can it be considered as or even called cheese!???

The definition of cheese means dairy is used, isn't it (let's not get
"clintonian" here - VBG)!?? Just goes to show how some folks will eat
anything that's called "cheese" even if there's no dairy in the product.
Go figure.

And for those who are 'lactose' intolerant, that's a whole different
bailiwick!

Sky

On Sat, 07 Mar 2015 21:05:14 -0600, Sky >
wrote:

>If something called "cheese" is one-hundred percent "dairy-free", then
>how the heck can it be considered as or even called cheese!???
>
>The definition of cheese means dairy is used, isn't it (let's not get
>"clintonian" here - VBG)!?? Just goes to show how some folks will eat
>anything that's called "cheese" even if there's no dairy in the product.
> Go figure.
>
>And for those who are 'lactose' intolerant, that's a whole different
>bailiwick!
>
>Sky
>

No, not in my book, and probably not in the Dairy association's
either, I'd think/hope!

John Kuthe...

---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com

"John Kuthe" > wrote in message
...
> On Sat, 07 Mar 2015 21:05:14 -0600, Sky >
> wrote:
>
>>If something called "cheese" is one-hundred percent "dairy-free", then
>>how the heck can it be considered as or even called cheese!???
>>
>>The definition of cheese means dairy is used, isn't it (let's not get
>>"clintonian" here - VBG)!?? Just goes to show how some folks will eat
>>anything that's called "cheese" even if there's no dairy in the product.
>> Go figure.
>>
>>And for those who are 'lactose' intolerant, that's a whole different
>>bailiwick!
>>
>>Sky
>>
>
> No, not in my book, and probably not in the Dairy association's
> either, I'd think/hope!
>
> John Kuthe...

There are dairy free cheeses. Daiya is one such. There are also nut cheese
but if you truly have an issue with dairy you do need to check the label as
some of the alternative cheese such as those made with almonds, can have
dairy in them.

On 3/7/2015 11:44 PM, Julie Bove wrote:
>
> "John Kuthe" > wrote in message
> ...
>> On Sat, 07 Mar 2015 21:05:14 -0600, Sky >
>> wrote:
>>
>>> If something called "cheese" is one-hundred percent "dairy-free", then
>>> how the heck can it be considered as or even called cheese!???
>>>
>>> The definition of cheese means dairy is used, isn't it (let's not get
>>> "clintonian" here - VBG)!?? Just goes to show how some folks will eat
>>> anything that's called "cheese" even if there's no dairy in the product.
>>> Go figure.
>>>
>>> And for those who are 'lactose' intolerant, that's a whole different
>>> bailiwick!
>>>
>>> Sky
>>>
>>
>> No, not in my book, and probably not in the Dairy association's
>> either, I'd think/hope!
>>
>> John Kuthe...
>
> There are dairy free cheeses. Daiya is one such. There are also nut
> cheese but if you truly have an issue with dairy you do need to check
> the label as some of the alternative cheese such as those made with
> almonds, can have dairy in them.

How about head cheese?

On Sat, 07 Mar 2015 21:05:14 -0600, Sky >
wrote:

>If something called "cheese" is one-hundred percent "dairy-free", then
>how the heck can it be considered as or even called cheese!???
>
>The definition of cheese means dairy is used, isn't it (let's not get
>"clintonian" here - VBG)!?? Just goes to show how some folks will eat
>anything that's called "cheese" even if there's no dairy in the product.
> Go figure.
>
>And for those who are 'lactose' intolerant, that's a whole different
>bailiwick!
>
>Sky
>

You have to read the labels. The FDA regulates what can be called
cheese. Other products are called processed cheese, cheese spread,
cheese food.

On 3/7/2015 11:14 PM, Ed Pawlowski wrote:
> On Sat, 07 Mar 2015 21:05:14 -0600, Sky >
> wrote:
>
>> If something called "cheese" is one-hundred percent "dairy-free", then
>> how the heck can it be considered as or even called cheese!???
>>
>> The definition of cheese means dairy is used, isn't it (let's not get
>> "clintonian" here - VBG)!?? Just goes to show how some folks will eat
>> anything that's called "cheese" even if there's no dairy in the product.
>> Go figure.
>>
>> And for those who are 'lactose' intolerant, that's a whole different
>> bailiwick!
>
> You have to read the labels. The FDA regulates what can be called
> cheese. Other products are called processed cheese, cheese spread,
> cheese food.

So true about the USA FDA regulations and labels, especially for
"engineered" cheeses (foods) and their labels. I did not take into
consideration any of those 'FDA regulations' with regard to any of
so-called cheese "products."

Hmm... I should have been more specific and defined "cheese" as any
cheese that has been made -- and eaten -- in the same manner for
hundreds and hundreds of years by generations past without any
modern-day engineered ingredients like those listed below for the
ingredients of a non-dairy cheese (!pseudo!-mozzarella):

Filtered water, tapioca and/or arrowroot flours, non-GMO
expeller pressed canola and /or non-GMO expeller pressed
safflower oil, coconut oil, pea protein, salt, vegan
natural flavors, inactive yeast, vegetable glycerin, xanthan
gum, citric acid (for flavor), titanium dioxide (a naturally
occurring mineral).

And now for something new. Here's an interesting point with regard to
the last ingredient -- titanium dioxide -- listed above for the fake
mozzarella. The news article found here -->
http://www.cnbc.com/id/102480499 <-- reports . . . .

"Dunkin' Donuts plans to remove titanium dioxide, a food
coloring agent, from all powdered sugar, Dunkin' Brands
said Thursday."

Yep, all those so-called, non-dairy, processed cheeses and cheese
spreads (& cheese foods?!) are wholesome and natural, aren't they! I
try to buy the 'real' McCoy (with diary products!) when it comes to
cheeses, TYVM Oh, and of course, YMMV, too!

And as I mentioned in previous post above, those who are lactose
intolerant are in a completely different category.

Sky

Sky > wrote:

> If something called "cheese" is one-hundred percent "dairy-free", then
> how the heck can it be considered as or even called cheese!???

What about head cheese, fromage de tête, fromage de cochon, formaggio di
testa, hoofdkaas, leberkäse?

Victor

Sqwertz wrote:
>
> Due to cutbacks here at Casa Sqwertz my wenches have been instructed
> to use that cheap $3.49/lb individually-wrapped cheese on cheap White
> Bread and mustard. Served with Texas Albiscus Grapes that have been
> home-cured with olive tree sap, rosemary branches, and thyme.

And so ends your good sandwich posts.

On Sun, 08 Mar 2015 00:14:50 -0500, Ed Pawlowski > wrote:

>On Sat, 07 Mar 2015 21:05:14 -0600, Sky >
>wrote:
>
>>If something called "cheese" is one-hundred percent "dairy-free", then
>>how the heck can it be considered as or even called cheese!???
>>
>>The definition of cheese means dairy is used, isn't it (let's not get
>>"clintonian" here - VBG)!?? Just goes to show how some folks will eat
>>anything that's called "cheese" even if there's no dairy in the product.
>> Go figure.
>>
>>And for those who are 'lactose' intolerant, that's a whole different
>>bailiwick!
>>
>>Sky
>>
>
>You have to read the labels. The FDA regulates what can be called
>cheese. Other products are called processed cheese, cheese spread,
>cheese food.

I like the pasteurized processed chesse food spread!

I just like saying/typing it! I don't buy it or eat it.

John Kuthe...

---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com

John Kuthe wrote:
>
> I like the pasteurized processed chesse food spread!
> I just like saying/typing it! I don't buy it or eat it.

I always keep some on hand. For grilled cheese sandwiches, egg
sandwiches, omlets, or for melting over broccoli. Every product has
it's use, imo.


G.

On Sun, 08 Mar 2015 10:49:11 -0500, Gary > wrote:

>John Kuthe wrote:
>>
>> I like the pasteurized processed chesse food spread!
>> I just like saying/typing it! I don't buy it or eat it.
>
>I always keep some on hand. For grilled cheese sandwiches, egg
>sandwiches, omlets, or for melting over broccoli. Every product has
>it's use, imo.
>
>
>G.

American cheese that's real cheese is much better and doesn't cost
much more than the fake individually wrapped crap, in fact the
individually wrapped fake crap is usually priced higher than fresh
sliced real cheese American from the deli; Land O' Lakes brand is very
good. I like to buy American cheese from the deli because I prefer it
sliced on the thicker side.
http://www.landolakes.com/Products/Cheese/

"Gary" > wrote in message ...
> John Kuthe wrote:
>>
>> I like the pasteurized processed chesse food spread!
>> I just like saying/typing it! I don't buy it or eat it.
>
> I always keep some on hand. For grilled cheese sandwiches, egg
> sandwiches, omlets, or for melting over broccoli. Every product has
> it's use, imo.
>
>
> G.

I can't remember who posted this here, but it's good.

Homemade American Cheese
Yield: 1 pound American cheese
Prep Time: 20 minutes
Total Time: 3 hours 30 minutes
An easy recipe for making your own American Cheese at home!

Ingredients:
1½ teaspoons unflavored gelatin
1 tablespoon water
12 ounces Colby cheese, shredded fine (about 3 cups)
1 tablespoon whole dry milk powder
1 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup + 2 tablespoons whole milk

Directions:
1. Line a 5x4-inch disposable aluminum loaf pan with plastic wrap, using
enough
so that excess hangs over the sides.



2. Sprinkle the gelatin over the water in a small cup and let sit until the
gelatin softens, about 5 minutes.



3. Meanwhile, pulse together the shredded cheese, dry milk powder and cream
of
tartar in a food processor until combined, about 3 pulses.

4. Bring the milk to a boil in a small saucepan. Remove from heat and
immediately whisk in the softened gelatin until it is completely dissolved
and
the mixture is smooth.

5. Turn the food processor on so it is running, then slowly add the hot milk
mixture to the cheese mixture until smooth, about 1 minute, scraping down
the
bowl as needed.



6. Immediately transfer the cheese to the prepared pan. Working quickly,
pack
the cheese firmly into the loaf pan to eliminate most air pockets, then
smooth
the top. Fold the overhanging plastic tightly against the surface of the
cheese
and refrigerate for at least 3 hours. The cheese can be stored in the
refrigerator, wrapped tightly in plastic wrap, for up to 1 month.



Note: Be sure to use whole dry milk powder, not nonfat dry milk powder, as
it
will make a difference. I purchased my whole dry milk powder from King
Arthur
Flour.

On Saturday, March 7, 2015 at 9:44:53 PM UTC-7, Julie Bove wrote:
> "John Kuthe" > wrote in message
> ...
> > On Sat, 07 Mar 2015 21:05:14 -0600, Sky >
> > wrote:
> >
> >>If something called "cheese" is one-hundred percent "dairy-free", then
> >>how the heck can it be considered as or even called cheese!???
> >>
> >>The definition of cheese means dairy is used, isn't it (let's not get
> >>"clintonian" here - VBG)!?? Just goes to show how some folks will eat
> >>anything that's called "cheese" even if there's no dairy in the product..
> >> Go figure.
> >>
> >>And for those who are 'lactose' intolerant, that's a whole different
> >>bailiwick!
> >>
> >>Sky
> >>
> >
> > No, not in my book, and probably not in the Dairy association's
> > either, I'd think/hope!
> >
> > John Kuthe...
>
> There are dairy free cheeses. Daiya is one such. There are also nut cheese
> but if you truly have an issue with dairy you do need to check the label as
> some of the alternative cheese such as those made with almonds, can have
> dairy in them.

Daiya contains the following ingredients:

Filtered water, tapioca and /or arrowroot flours, non-GMO expeller pressed canola and /or non-GMO expeller pressed safflower oil, coconut oil, pea protein, salt, inactive yeast, vegan natural flavors, vegetable glycerin, xanthan gum, citric acid (for flavor), annatto, titanium dioxide (a naturally occurring mineral).

On 3/8/2015 1:58 PM, Roy wrote:
> On Saturday, March 7, 2015 at 9:44:53 PM UTC-7, Julie Bove wrote:
>> "John Kuthe" > wrote in message
>> ...
>>> On Sat, 07 Mar 2015 21:05:14 -0600, Sky >
>>> wrote:
>>>
>>>> If something called "cheese" is one-hundred percent "dairy-free", then
>>>> how the heck can it be considered as or even called cheese!???
>>>>
>>>> The definition of cheese means dairy is used, isn't it (let's not get
>>>> "clintonian" here - VBG)!?? Just goes to show how some folks will eat
>>>> anything that's called "cheese" even if there's no dairy in the product.
>>>> Go figure.
>>>>
>>>> And for those who are 'lactose' intolerant, that's a whole different
>>>> bailiwick!
>>>>
>>>> Sky
>>>>
>>>
>>> No, not in my book, and probably not in the Dairy association's
>>> either, I'd think/hope!
>>>
>>> John Kuthe...
>>
>> There are dairy free cheeses. Daiya is one such. There are also nut cheese
>> but if you truly have an issue with dairy you do need to check the label as
>> some of the alternative cheese such as those made with almonds, can have
>> dairy in them.
>
> Daiya contains the following ingredients:
>
> Filtered water, tapioca and /or arrowroot flours,

non-GMO expeller pressed canola and /or non-GMO expeller pressed

safflower oil, coconut oil, pea protein, salt, inactive yeast,

vegan natural flavors, vegetable glycerin, xanthan gum, citric acid

(for flavor), annatto, titanium dioxide (a naturally occurring mineral).
>
I would point out that asbestos is a naturally occurring mineral too.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Sun, 8 Mar 2015 10:03:51 -0700, "Cheri" >
wrote:

>
>"Gary" > wrote in message ...
>> John Kuthe wrote:
>>>
>>> I like the pasteurized processed chesse food spread!
>>> I just like saying/typing it! I don't buy it or eat it.
>>
>> I always keep some on hand. For grilled cheese sandwiches, egg
>> sandwiches, omlets, or for melting over broccoli. Every product has
>> it's use, imo.
>>
>>
>> G.
>
>I can't remember who posted this here, but it's good.
>
>Homemade American Cheese
>Yield: 1 pound American cheese
>Prep Time: 20 minutes
>Total Time: 3 hours 30 minutes
>An easy recipe for making your own American Cheese at home!
>
>Ingredients:
>1½ teaspoons unflavored gelatin
>1 tablespoon water
>12 ounces Colby cheese, shredded fine (about 3 cups)
>1 tablespoon whole dry milk powder
>1 teaspoon salt
>1/8 teaspoon cream of tartar
>1/2 cup + 2 tablespoons whole milk
>
>Directions:
>1. Line a 5x4-inch disposable aluminum loaf pan with plastic wrap, using
>enough
>so that excess hangs over the sides.
>
>
>
>2. Sprinkle the gelatin over the water in a small cup and let sit until the
>gelatin softens, about 5 minutes.
>
>
>
>3. Meanwhile, pulse together the shredded cheese, dry milk powder and cream
>of
>tartar in a food processor until combined, about 3 pulses.
>
>4. Bring the milk to a boil in a small saucepan. Remove from heat and
>immediately whisk in the softened gelatin until it is completely dissolved
>and
>the mixture is smooth.
>
>5. Turn the food processor on so it is running, then slowly add the hot milk
>mixture to the cheese mixture until smooth, about 1 minute, scraping down
>the
>bowl as needed.
>
>
>
>6. Immediately transfer the cheese to the prepared pan. Working quickly,
>pack
>the cheese firmly into the loaf pan to eliminate most air pockets, then
>smooth
>the top. Fold the overhanging plastic tightly against the surface of the
>cheese
>and refrigerate for at least 3 hours. The cheese can be stored in the
>refrigerator, wrapped tightly in plastic wrap, for up to 1 month.
>
>
>
>Note: Be sure to use whole dry milk powder, not nonfat dry milk powder, as
>it
>will make a difference. I purchased my whole dry milk powder from King
>Arthur
>Flour.

I don't see the rationale in using 3/4 lb of real colby, spending all
the time and effort, not to mention all the other ingredients when one
can easily buy real American cheese where you bought that colby.

"Roy" > wrote in message
...
On Saturday, March 7, 2015 at 9:44:53 PM UTC-7, Julie Bove wrote:
> "John Kuthe" > wrote in message
> ...
> > On Sat, 07 Mar 2015 21:05:14 -0600, Sky >
> > wrote:
> >
> >>If something called "cheese" is one-hundred percent "dairy-free", then
> >>how the heck can it be considered as or even called cheese!???
> >>
> >>The definition of cheese means dairy is used, isn't it (let's not get
> >>"clintonian" here - VBG)!?? Just goes to show how some folks will eat
> >>anything that's called "cheese" even if there's no dairy in the product.
> >> Go figure.
> >>
> >>And for those who are 'lactose' intolerant, that's a whole different
> >>bailiwick!
> >>
> >>Sky
> >>
> >
> > No, not in my book, and probably not in the Dairy association's
> > either, I'd think/hope!
> >
> > John Kuthe...
>
> There are dairy free cheeses. Daiya is one such. There are also nut
> cheese
> but if you truly have an issue with dairy you do need to check the label
> as
> some of the alternative cheese such as those made with almonds, can have
> dairy in them.

Daiya contains the following ingredients:

Filtered water, tapioca and /or arrowroot flours, non-GMO expeller
pressed canola and /or non-GMO expeller pressed safflower oil, coconut oil,
pea protein, salt, inactive yeast, vegan natural flavors, vegetable
glycerin, xanthan gum, citric acid (for flavor), annatto, titanium dioxide
(a naturally occurring mineral).

---

Yes. I know it is dairy free but not all alternative cheeses are. I find
that it is best to use the Daiya sparingly. It is good on pizza or in mac
and cheese.

"Brooklyn1" > wrote in message
...
> On Sun, 8 Mar 2015 10:03:51 -0700, "Cheri" >
> wrote:
>
>>
>>"Gary" > wrote in message
...
>>> John Kuthe wrote:
>>>>
>>>> I like the pasteurized processed chesse food spread!
>>>> I just like saying/typing it! I don't buy it or eat it.
>>>
>>> I always keep some on hand. For grilled cheese sandwiches, egg
>>> sandwiches, omlets, or for melting over broccoli. Every product has
>>> it's use, imo.
>>>
>>>
>>> G.
>>
>>I can't remember who posted this here, but it's good.
>>
>>Homemade American Cheese
>>Yield: 1 pound American cheese
>>Prep Time: 20 minutes
>>Total Time: 3 hours 30 minutes
>>An easy recipe for making your own American Cheese at home!
>>
>>Ingredients:
>>1½ teaspoons unflavored gelatin
>>1 tablespoon water
>>12 ounces Colby cheese, shredded fine (about 3 cups)
>>1 tablespoon whole dry milk powder
>>1 teaspoon salt
>>1/8 teaspoon cream of tartar
>>1/2 cup + 2 tablespoons whole milk
>>
>>Directions:
>>1. Line a 5x4-inch disposable aluminum loaf pan with plastic wrap, using
>>enough
>>so that excess hangs over the sides.
>>
>>
>>
>>2. Sprinkle the gelatin over the water in a small cup and let sit until
>>the
>>gelatin softens, about 5 minutes.
>>
>>
>>
>>3. Meanwhile, pulse together the shredded cheese, dry milk powder and
>>cream
>>of
>>tartar in a food processor until combined, about 3 pulses.
>>
>>4. Bring the milk to a boil in a small saucepan. Remove from heat and
>>immediately whisk in the softened gelatin until it is completely dissolved
>>and
>>the mixture is smooth.
>>
>>5. Turn the food processor on so it is running, then slowly add the hot
>>milk
>>mixture to the cheese mixture until smooth, about 1 minute, scraping down
>>the
>>bowl as needed.
>>
>>
>>
>>6. Immediately transfer the cheese to the prepared pan. Working quickly,
>>pack
>>the cheese firmly into the loaf pan to eliminate most air pockets, then
>>smooth
>>the top. Fold the overhanging plastic tightly against the surface of the
>>cheese
>>and refrigerate for at least 3 hours. The cheese can be stored in the
>>refrigerator, wrapped tightly in plastic wrap, for up to 1 month.
>>
>>
>>
>>Note: Be sure to use whole dry milk powder, not nonfat dry milk powder, as
>>it
>>will make a difference. I purchased my whole dry milk powder from King
>>Arthur
>>Flour.
>
> I don't see the rationale in using 3/4 lb of real colby, spending all
> the time and effort, not to mention all the other ingredients when one
> can easily buy real American cheese where you bought that colby.

That could be said for many things that people enjoy making.

Cheri

On Sun, 08 Mar 2015 10:49:11 -0500, Gary > wrote:

>John Kuthe wrote:
>>
>> I like the pasteurized processed chesse food spread!
>> I just like saying/typing it! I don't buy it or eat it.
>
>I always keep some on hand. For grilled cheese sandwiches, egg
>sandwiches, omlets, or for melting over broccoli. Every product has
>it's use, imo.
>
>
>G.

Yeah, like composting!

All non-cheese "cheese" is good for.

John Kuthe...

---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com

On 2015-03-09 2:09 PM, notbob wrote:

> Why would anyone think that Colby cheese is "perfectly good"?

It has its redeeming quality. Well... it has one. It melts nicely in a
grilled cheese. As for the flavour, I had not had it in a long time and
picked some up a couple years ago because I was thinking about how it
was good in a grilled sandwich. I was really disappointed.

On 3/8/2015 12:58 PM, Roy wrote:

> Daiya contains the following ingredients:
>
> Filtered water, tapioca and /or arrowroot flours, non-GMO expeller
> pressed canola and /or non-GMO expeller pressed safflower oil,
> coconut oil, pea protein, salt, inactive yeast, vegan natural
> flavors, vegetable glycerin, xanthan gum, citric acid (for flavor),
> annatto, titanium dioxide (a naturally occurring mineral).
>

Oh, doesn't *that* sound appetizing.

Veganism went off the rails when it began substituting artificial
foods for natural ones. At that point, there's no difference between
it and the junk food industry.

On 3/11/2015 8:10 AM, Moe DeLoughan wrote:
> On 3/8/2015 12:58 PM, Roy wrote:
>
>> Daiya contains the following ingredients:
>>
>> Filtered water, tapioca and /or arrowroot flours, non-GMO expeller
>> pressed canola and /or non-GMO expeller pressed safflower oil,
>> coconut oil, pea protein, salt, inactive yeast, vegan natural
>> flavors, vegetable glycerin, xanthan gum, citric acid (for flavor),
>> annatto, titanium dioxide (a naturally occurring mineral).
>>
>
> Oh, doesn't *that* sound appetizing.
>
> Veganism went off the rails when it began substituting artificial foods
> for natural ones. At that point, there's no difference between it and
> the junk food industry.

Look at the ingredients in Boca Burgers:

"Ingredients: WATER, SOY PROTEIN CONCENTRATE*, REDUCED FAT CHEDDAR
CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES,
ANNATTO [COLOR], VITAMIN A PALMITATE), WHEAT GLUTEN, CONTAINS LESS THAN
2% OF YEAST EXTRACT, SALT, NATURAL FLAVOR (NON-MEAT), DRIED ONIONS,
MODIFIED CELLULOSE, CARAMEL COLOR, SESAME OIL, GARLIC POWDER, EXPELLER
PRESSED SAFFLOWER OIL. CONTAINS: SOY, MILK, WHEAT, SESAME. *MADE WITH
SOY PROTEIN FROM NON-GENETICALLY ENGINEERED SOYBEANS.

Keep in mind that ingredients and formulations change. The information
shown here may vary from the content and label information of products
currently in stores. For the most current information for these and
other products, please Contact Us."

Then there are Morningstar Farms products. Here's the "sausage":

Ingredients:
WHEAT GLUTEN WITH WATER FOR HYDRATION, SOY PROTEIN CONCENTRATE WITH
WATER FOR HYDRATION, WATER, CORN OIL, EGG WHITES, SODIUM CASEINATE,
MODIFIED TAPIOCA STARCH, CONTAINS TWO PERCENT OR LESS OF SOYBEAN OIL,
LACTOSE, SOY PROTEIN ISOLATE, HYDROLYZED VEGETABLE PROTEIN (WHEAT
GLUTEN, CORN GLUTEN, SOY PROTEIN), AUTOLYZED YEAST EXTRACT, SPICES,
NATURAL AND ARTIFICIAL FLAVORS, MODIFIED VEGETABLE GUM, SODIUM
TRIPOLYPHOSPHATE, SALT, CARAMEL COLOR, DISODIUM INOSINATE, CRUSHED RED
PEPPER, MODIFIED CORN STARCH, WHEY*, MALTODEXTRIN, RED BELL PEPPERS,
HYDROLYZED WHEAT PROTEIN, POTASSIUM CHLORIDE, BLACK PEPPER, CAYENNE
PEPPER, DEXTROSE, ONION POWDER, DISODIUM GUANYLATE, TETRASODIUM
PYROPHOSPHATE, TRICALCIUM PHOSPHATE, SODIUM HEXAMETAPHOSPHATE, SUCCINIC
ACID, NIACINAMIDE, MONOSODIUM PHOSPHATE, LACTIC ACID, ASCORBIC ACID,
BREWER'S YEAST, TORULA YEAST, CALCIUM PHOSPHATE, SOY LECITHIN, IRON
(FERROUS SULFATE), THIAMIN MONONITRATE (VITAMIN B1), PYRIDOXINE
HYDROCHLORIDE (VITAMIN B6), RIBOFLAVIN (VITAMIN B2), VITAMIN B12.
*ADDS A TRIVIAL AMOUNT OF CHOLESTEROL

What are they "farming?" Nothing. Faux meat. Why do vegans and
vegetarians want to immitate meat? Could it be they are missing actual
meat?

I honestly don't care if you don't want to eat meat. Truly, I don't.
But don't pretend these products are good for you.

Jill

"Moe DeLoughan" > wrote in message
...
> On 3/8/2015 12:58 PM, Roy wrote:
>
>> Daiya contains the following ingredients:
>>
>> Filtered water, tapioca and /or arrowroot flours, non-GMO expeller
>> pressed canola and /or non-GMO expeller pressed safflower oil,
>> coconut oil, pea protein, salt, inactive yeast, vegan natural
>> flavors, vegetable glycerin, xanthan gum, citric acid (for flavor),
>> annatto, titanium dioxide (a naturally occurring mineral).
>>
>
> Oh, doesn't *that* sound appetizing.
>
> Veganism went off the rails when it began substituting artificial foods
> for natural ones. At that point, there's no difference between it and the
> junk food industry.

People don't just eat that because they are vegan. Some people simply can't
eat dairy.

"jmcquown" > wrote in message
...
> On 3/11/2015 8:10 AM, Moe DeLoughan wrote:
>> On 3/8/2015 12:58 PM, Roy wrote:
>>
>>> Daiya contains the following ingredients:
>>>
>>> Filtered water, tapioca and /or arrowroot flours, non-GMO expeller
>>> pressed canola and /or non-GMO expeller pressed safflower oil,
>>> coconut oil, pea protein, salt, inactive yeast, vegan natural
>>> flavors, vegetable glycerin, xanthan gum, citric acid (for flavor),
>>> annatto, titanium dioxide (a naturally occurring mineral).
>>>
>>
>> Oh, doesn't *that* sound appetizing.
>>
>> Veganism went off the rails when it began substituting artificial foods
>> for natural ones. At that point, there's no difference between it and
>> the junk food industry.
>
> Look at the ingredients in Boca Burgers:
>
> "Ingredients: WATER, SOY PROTEIN CONCENTRATE*, REDUCED FAT CHEDDAR CHEESE
> (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO
> [COLOR], VITAMIN A PALMITATE), WHEAT GLUTEN, CONTAINS LESS THAN 2% OF
> YEAST EXTRACT, SALT, NATURAL FLAVOR (NON-MEAT), DRIED ONIONS, MODIFIED
> CELLULOSE, CARAMEL COLOR, SESAME OIL, GARLIC POWDER, EXPELLER PRESSED
> SAFFLOWER OIL. CONTAINS: SOY, MILK, WHEAT, SESAME. *MADE WITH SOY PROTEIN
> FROM NON-GENETICALLY ENGINEERED SOYBEANS.
>
> Keep in mind that ingredients and formulations change. The information
> shown here may vary from the content and label information of products
> currently in stores. For the most current information for these and other
> products, please Contact Us."
>
> Then there are Morningstar Farms products. Here's the "sausage":
>
> Ingredients:
> WHEAT GLUTEN WITH WATER FOR HYDRATION, SOY PROTEIN CONCENTRATE WITH WATER
> FOR HYDRATION, WATER, CORN OIL, EGG WHITES, SODIUM CASEINATE, MODIFIED
> TAPIOCA STARCH, CONTAINS TWO PERCENT OR LESS OF SOYBEAN OIL, LACTOSE, SOY
> PROTEIN ISOLATE, HYDROLYZED VEGETABLE PROTEIN (WHEAT GLUTEN, CORN GLUTEN,
> SOY PROTEIN), AUTOLYZED YEAST EXTRACT, SPICES, NATURAL AND ARTIFICIAL
> FLAVORS, MODIFIED VEGETABLE GUM, SODIUM TRIPOLYPHOSPHATE, SALT, CARAMEL
> COLOR, DISODIUM INOSINATE, CRUSHED RED PEPPER, MODIFIED CORN STARCH,
> WHEY*, MALTODEXTRIN, RED BELL PEPPERS, HYDROLYZED WHEAT PROTEIN, POTASSIUM
> CHLORIDE, BLACK PEPPER, CAYENNE PEPPER, DEXTROSE, ONION POWDER, DISODIUM
> GUANYLATE, TETRASODIUM PYROPHOSPHATE, TRICALCIUM PHOSPHATE, SODIUM
> HEXAMETAPHOSPHATE, SUCCINIC ACID, NIACINAMIDE, MONOSODIUM PHOSPHATE,
> LACTIC ACID, ASCORBIC ACID, BREWER'S YEAST, TORULA YEAST, CALCIUM
> PHOSPHATE, SOY LECITHIN, IRON (FERROUS SULFATE), THIAMIN MONONITRATE
> (VITAMIN B1), PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), RIBOFLAVIN (VITAMIN
> B2), VITAMIN B12.
> *ADDS A TRIVIAL AMOUNT OF CHOLESTEROL
>
> What are they "farming?" Nothing. Faux meat. Why do vegans and
> vegetarians want to immitate meat? Could it be they are missing actual
> meat?
>
> I honestly don't care if you don't want to eat meat. Truly, I don't. But
> don't pretend these products are good for you.
>
> Jill

Boca Burgers are cheaper than meat. I could get them for next to nothing at
the commissary in CA. They made a good tasting meal and they were super
cheap. I'm sure that the recipe for them was different in those days. I
also thought in those days that soy was good for us because it was so highly
touted.

People eat all sorts of crap. Just look at what all is in something like
Girl Scout cookies or frozen pizza.