The latest episode of "Food Unwrapped"
(https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
http://www.channel4.com/programmes/f.../episode-guide)
implies that cheddar cheese is reguarly used as an ingredient of
pizzas in the UK.

Really? Cheddar?

--
Bob
The joint that time is out of
www.kanyak.com

I usually use sharp cheddar for pizza, I hate low fat mozarella.

On 05/01/2016 12:34 PM, Opinicus wrote:
> The latest episode of "Food Unwrapped"
> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> http://www.channel4.com/programmes/f.../episode-guide)
> implies that cheddar cheese is reguarly used as an ingredient of
> pizzas in the UK.
>
> Really? Cheddar?
>
Why not?
It's no less authentic than most of the pizzas sold outside Italy.
Graham

In article
ich.is.quite.invalid>,
lid says...
>
> The latest episode of "Food Unwrapped"
> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> http://www.channel4.com/programmes/f.../episode-guide)
> implies that cheddar cheese is reguarly used as an ingredient of
> pizzas in the UK.
>
> Really? Cheddar?

Yes.

Though our cheddars might be rather different from yours

Janet UK

On 1/5/2016 1:34 PM, Opinicus wrote:
> The latest episode of "Food Unwrapped"
> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> http://www.channel4.com/programmes/f.../episode-guide)
> implies that cheddar cheese is reguarly used as an ingredient of
> pizzas in the UK.
>
> Really? Cheddar?
>

I thought pizza is now like tacos: both can use anything for
toppings/fillings.
I just got an email from Bon Appetit making that point, with
accompanying recipes.

wrote:
> I usually use sharp cheddar for pizza, I hate low fat mozarella.
>
How about provolone?

I never see shred provolone, I do sometimes use colby jack or cheddar jack.

wrote:
> I never see shred provolone, I do sometimes use colby jack or cheddar jack.
>

I don't see it either, just a slice or three works great.

Colby jack rocks.

Plain colby would be good on pizza.

wrote:
> Plain colby would be good on pizza.
>
I'm thinking a skirt steak and cheese pizza.

l not -l wrote:
> On 5-Jan-2016, el mismo de siempre > wrote:
>
>> wrote:
>>> I never see shred provolone, I do sometimes use colby jack or cheddar
>>> jack.
>>>
>>
>> I don't see it either, just a slice or three works great.
>>
>> Colby jack rocks.
> I'll have provel on mine, please.
>
Smoked?

"Opinicus" > wrote in message
l.which.is.quite.invalid...
> The latest episode of "Food Unwrapped"
> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> http://www.channel4.com/programmes/f.../episode-guide)
> implies that cheddar cheese is reguarly used as an ingredient of
> pizzas in the UK.
>
> Really? Cheddar?

It's often used on pizzas here too. Not usually as the only cheese but we
made pizza with it and tuna in my Home Ec class. It was good!

On 1/5/2016 2:34 PM, Opinicus wrote:
> The latest episode of "Food Unwrapped"
> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> http://www.channel4.com/programmes/f.../episode-guide)
> implies that cheddar cheese is reguarly used as an ingredient of
> pizzas in the UK.
>
> Really? Cheddar?
>


Why not? Cheddar is a UK product with some of the best. I often use
25% to 50% on my pizza.

UK is home of Coastal cheddar and Cotswold cheeses, two of my favorites.

l not -l wrote:
> On 5-Jan-2016, el mismo de siempre > wrote:
>
>> l not -l wrote:
>>> On 5-Jan-2016, el mismo de siempre > wrote:
>>>
>>>> wrote:
>>>>> I never see shred provolone, I do sometimes use colby jack or cheddar
>>>>> jack.
>>>>>
>>>>
>>>> I don't see it either, just a slice or three works great.
>>>>
>>>> Colby jack rocks.
>>> I'll have provel on mine, please.
>>>
>> Smoked?
>
> Never had or seen smoked provel; but, I'd be willing to give it a try.
>
Oooh, it's darned tasty stuff.


http://www.schurmanscheese.com/smoked-provolone.html

http://www.landolakes.com/product/42...ovolone-cheese

Sqwertz wrote:
> Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

**** off and drop dead, woman-stalker:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Tuesday, January 5, 2016 at 9:34:34 AM UTC-10, Opinicus wrote:
> The latest episode of "Food Unwrapped"
> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> http://www.channel4.com/programmes/f.../episode-guide)
> implies that cheddar cheese is reguarly used as an ingredient of
> pizzas in the UK.
>
> Really? Cheddar?
>
> --
> Bob
> The joint that time is out of
> www.kanyak.com

I don't mind. My first pizzas came out of box with dough mix and cans of sauce and some kind of weird canned cheese powder. I thought it was pretty darn good. I frequently use cheddar because that's what I usually have in my refrigerator. One of these days, I'm gonna make a pizza with crumbled hamburger and American cheese.

On Tue, 05 Jan 2016 21:34:23 +0200, Opinicus
> wrote:

> The latest episode of "Food Unwrapped"
> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> http://www.channel4.com/programmes/f.../episode-guide)
> implies that cheddar cheese is reguarly used as an ingredient of
> pizzas in the UK.
>
> Really? Cheddar?

Yuck.

--

sf

On Tue, 5 Jan 2016 23:31:27 -0500, Ed Pawlowski > wrote:

> On 1/5/2016 2:34 PM, Opinicus wrote:
> > The latest episode of "Food Unwrapped"
> > (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> > http://www.channel4.com/programmes/f.../episode-guide)
> > implies that cheddar cheese is reguarly used as an ingredient of
> > pizzas in the UK.
> >
> > Really? Cheddar?
> >
>
>
> Why not? Cheddar is a UK product with some of the best. I often use
> 25% to 50% on my pizza.
>
> UK is home of Coastal cheddar and Cotswold cheeses, two of my favorites.

Good lord man. At least our cheddar is mild compared to theirs. UK
cheddar would be an abomination on pizza. I can only think of one
combination it wouldn't be downright revolting - apples and cheddar,
but I don't want an apple pizza. Apple galette is as far as I'll go.

--

sf

On 6/1/2016 20:31 sf wrote:

> On Tue, 5 Jan 2016 23:31:27 -0500, Ed Pawlowski > wrote:
>
>> On 1/5/2016 2:34 PM, Opinicus wrote:
>> > The latest episode of "Food Unwrapped"
>> > (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
>> > http://www.channel4.com/programmes/f.../episode-guide)
>> > implies that cheddar cheese is reguarly used as an ingredient of
>> > pizzas in the UK.
>> >
>> > Really? Cheddar?
>> >
>>
>>
>> Why not? Cheddar is a UK product with some of the best. I often use
>> 25% to 50% on my pizza.
>>
>> UK is home of Coastal cheddar and Cotswold cheeses, two of my favorites.
>
> Good lord man. At least our cheddar is mild compared to theirs. UK
> cheddar would be an abomination on pizza.

If UK cheddar is stronger, then that's what I'd want on a pizza. I don't
need filler on a pizza.

--
Bruce

Bruce wrote:
>
> sf wrote:
> > Good lord man. At least our cheddar is mild compared to theirs. UK
> > cheddar would be an abomination on pizza.

LOL! I agree with sf on this one.

>
> If UK cheddar is stronger, then that's what I'd want on a pizza. I don't
> need filler on a pizza.

So you would just cook a pizza crust with sharp cheddar on top,
nothing else?

I love a very strong sharp cheddar but I wouldn't want any (mild or
strong) on a pizza. Guess it depends on what you top your pizza with.

I could see myself using it if I topped the pizza with onions and
ground beef. In that case though, I would just make some cheese
burgers on buns, not make a pizza.

"Sqwertz" > wrote in message
...
> On Tue, 5 Jan 2016 16:03:10 -0800, Julie Bove wrote:
>
>> "Opinicus" > wrote in message
>> l.which.is.quite.invalid...
>>
>>> Really? Cheddar?
>>
>> It's often used on pizzas here too. Not usually as the only cheese but
>> we
>> made pizza with it and tuna in my Home Ec class. It was good!
>
> Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.
>
> Here on Earth Papa Murphy's uses a small amount of it on the top of
> their stuffed pizza - just enough for some color. Other than that...

I said that it was made in Home Ec class. They were showing us how we could
make things from ingredients on hand.

On Wed, 06 Jan 2016 01:31:50 -0800, sf > wrote:

>> > Really? Cheddar?
>> Why not? Cheddar is a UK product with some of the best. I often use
>> 25% to 50% on my pizza.
>> UK is home of Coastal cheddar and Cotswold cheeses, two of my favorites.
>Good lord man. At least our cheddar is mild compared to theirs.

That was my original reaction too, but I *like* sharp cheddar and so I
supposed that was what it was. Rewatching the segment I realize that
the cheese being used is only the palest yellow. I suspect it's not
the sharp kind in other words.

Be that as it may, I'm inspired to make a cheddarly pizza for my
carbo-day this week.

I'll be using this:
http://eng.pinar.com.tr/products/det...ar/1624/1804/0

--
Bob
The joint that time is out of
www.kanyak.com

On Wed, 06 Jan 2016 13:55:08 +0200, Opinicus
> wrote:



>
>That was my original reaction too, but I *like* sharp cheddar and so I
>supposed that was what it was. Rewatching the segment I realize that
>the cheese being used is only the palest yellow. I suspect it's not
>the sharp kind in other words.

Why do you think it is not sharp? Color? Natural cheese is very pale
in color no matter how sharp. In some areas of the country they add
beta carotene because people think it is supposed to be orange
colored.

Ed Pawlowski wrote:
>
> On Wed, 06 Jan 2016 13:55:08 +0200, Opinicus
> > wrote:
>
> >
> >That was my original reaction too, but I *like* sharp cheddar and so I
> >supposed that was what it was. Rewatching the segment I realize that
> >the cheese being used is only the palest yellow. I suspect it's not
> >the sharp kind in other words.
>
> Why do you think it is not sharp? Color? Natural cheese is very pale
> in color no matter how sharp. In some areas of the country they add
> beta carotene because people think it is supposed to be orange
> colored.

Very true. I avoid most yellow cheese as it's only colored that way.
All my cheddar is basically a white cheese. That does not affect the
flavor.

Kind of like pistachio nuts. Remember when they used to dye them red?

"sf" > wrote in message
...
> On Tue, 5 Jan 2016 23:31:27 -0500, Ed Pawlowski > wrote:
>
>> On 1/5/2016 2:34 PM, Opinicus wrote:
>> > The latest episode of "Food Unwrapped"
>> > (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
>> > http://www.channel4.com/programmes/f.../episode-guide)
>> > implies that cheddar cheese is reguarly used as an ingredient of
>> > pizzas in the UK.
>> >
>> > Really? Cheddar?
>> >
>>
>>
>> Why not? Cheddar is a UK product with some of the best. I often use
>> 25% to 50% on my pizza.
>>
>> UK is home of Coastal cheddar and Cotswold cheeses, two of my favorites.
>
> Good lord man. At least our cheddar is mild compared to theirs. UK
> cheddar would be an abomination on pizza. I can only think of one
> combination it wouldn't be downright revolting - apples and cheddar,
> but I don't want an apple pizza. Apple galette is as far as I'll go.

Err you do know that our cheddar cheese comes in mild, medium, strong and
extra strong ...


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

On 2016-01-06 7:59 AM, Ed Pawlowski wrote:

>> That was my original reaction too, but I *like* sharp cheddar and so I
>> supposed that was what it was. Rewatching the segment I realize that
>> the cheese being used is only the palest yellow. I suspect it's not
>> the sharp kind in other words.
>
> Why do you think it is not sharp? Color? Natural cheese is very pale
> in color no matter how sharp. In some areas of the country they add
> beta carotene because people think it is supposed to be orange
> colored.

My wife loves sharp cheddar and most of her favourites are white. For
some reason, people expect cheddar to be orange, which, as you say, is
dyed.

On 2016-01-06 8:58 AM, Gary wrote:

> Very true. I avoid most yellow cheese as it's only colored that way.
> All my cheddar is basically a white cheese. That does not affect the
> flavor.
>
> Kind of like pistachio nuts. Remember when they used to dye them red?
>

I remember seeing them in machines in bars and being turned off by the
strange red colour.Then one day I tried some. It was love at first taste.

On Wed, 6 Jan 2016 14:05:30 -0000, "Ophelia" >
wrote:


snip
>
>Err you do know that our cheddar cheese comes in mild, medium, strong and
>extra strong ...

so does U.S.
Janet US

In article >,
says...
>
> On Tue, 5 Jan 2016 23:31:27 -0500, Ed Pawlowski > wrote:
>
> > On 1/5/2016 2:34 PM, Opinicus wrote:
> > > The latest episode of "Food Unwrapped"
> > > (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> > > http://www.channel4.com/programmes/f.../episode-guide)
> > > implies that cheddar cheese is reguarly used as an ingredient of
> > > pizzas in the UK.
> > >
> > > Really? Cheddar?
> > >
> >
> >
> > Why not? Cheddar is a UK product with some of the best. I often use
> > 25% to 50% on my pizza.
> >
> > UK is home of Coastal cheddar and Cotswold cheeses, two of my favorites.
>
> Good lord man. At least our cheddar is mild compared to theirs. UK
> cheddar would be an abomination on pizza.

UK cheddars come in an infinite range and choice of strong and mild,
in between, aged or not.

Tesco supermarket online, offers 64 cheddars, take a look.

http://www.tesco.com/groceries/produ...efault.aspx?N=
4294793388

Janet UK

"Janet B" > wrote in message
...
> On Wed, 6 Jan 2016 14:05:30 -0000, "Ophelia" >
> wrote:
>
>
> snip
>>
>>Err you do know that our cheddar cheese comes in mild, medium, strong and
>>extra strong ...
>
> so does U.S.

Well that doesn't surprise me! Pssst you need to tell sf <g>


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

Kraft harvest moon white cheddar is very good but it's not sold here now.

On Wednesday, January 6, 2016 at 1:49:00 AM UTC-6, dsi1 wrote:
> On Tuesday, January 5, 2016 at 9:34:34 AM UTC-10, Opinicus wrote:
> > The latest episode of "Food Unwrapped"
> > (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
> > http://www.channel4.com/programmes/f.../episode-guide)
> > implies that cheddar cheese is reguarly used as an ingredient of
> > pizzas in the UK.
> >
> > Really? Cheddar?
> >
> > --
> > Bob
> > The joint that time is out of
> > www.kanyak.com
>
> I don't mind. My first pizzas came out of box with dough mix and cans of sauce and some kind of weird canned cheese powder. I thought it was pretty darn good. I frequently use cheddar because that's what I usually have in my refrigerator. One of these days, I'm gonna make a pizza with crumbled hamburger and American cheese.

No matter how low the standards on this NG sink, yours manage to stay at
or near the bottom.

https://i.ytimg.com/vi/XJwgHqvOyr4/maxresdefault.jpg

--Bryan

dsi1 wrote:
> On Tuesday, January 5, 2016 at 9:34:34 AM UTC-10, Opinicus wrote:
>> The latest episode of "Food Unwrapped"
>> (https://en.wikipedia.org/wiki/Food_U...ed_(TV_series),
>> http://www.channel4.com/programmes/f.../episode-guide)
>> implies that cheddar cheese is reguarly used as an ingredient of
>> pizzas in the UK.
>>
>> Really? Cheddar?
>>
>> --
>> Bob
>> The joint that time is out of
>> www.kanyak.com
>
> I don't mind. My first pizzas came out of box with dough mix and cans of sauce and some kind of weird canned cheese powder. I thought it was pretty darn good. I frequently use cheddar because that's what I usually have in my refrigerator. One of these days, I'm gonna make a pizza with crumbled hamburger and American cheese.
>
The cheeseburger pizza?

Saw one on Triple D - it works.

Julie Bove wrote:
>
> "Sqwertz" > wrote in message
> ...
>> On Tue, 5 Jan 2016 16:03:10 -0800, Julie Bove wrote:
>>
>>> "Opinicus" > wrote in message
>>> l.which.is.quite.invalid...
>>>
>>>
>>>> Really? Cheddar?
>>>
>>> It's often used on pizzas here too. Not usually as the only cheese
>>> but we
>>> made pizza with it and tuna in my Home Ec class. It was good!
>>
>> Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.
>>
>> Here on Earth Papa Murphy's uses a small amount of it on the top of
>> their stuffed pizza - just enough for some color. Other than that...
>
> I said that it was made in Home Ec class. They were showing us how we
> could make things from ingredients on hand.


Dear you're inviting your abuser to attack you again....

That's mentally unsound and unwise and you need to seek help.

No woman should groove on this sort of bullying, even YOU:

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++

Dave Smith wrote:
> On 2016-01-06 7:59 AM, Ed Pawlowski wrote:
>
>>> That was my original reaction too, but I *like* sharp cheddar and so I
>>> supposed that was what it was. Rewatching the segment I realize that
>>> the cheese being used is only the palest yellow. I suspect it's not
>>> the sharp kind in other words.
>>
>> Why do you think it is not sharp? Color? Natural cheese is very pale
>> in color no matter how sharp. In some areas of the country they add
>> beta carotene because people think it is supposed to be orange
>> colored.
>
> My wife loves sharp cheddar and most of her favourites are white. For
> some reason, people expect cheddar to be orange, which, as you say, is
> dyed.
>
>

Blame the Englies:

http://www.straightdope.com/columns/...-cheese-orange

As near as cheese historians can make out, the practice originated many
years ago in England. Milk contains varying amounts of beta-carotene,
the yellow-orange stuff found in carrots and other vegetables. Milk from
pasture-fed cows has higher beta-carotene levels in the spring and
summer, when the cows are munching on fresh grass, and lower levels
during the fall and winter, when they're eating hay. Thus the natural
color of the cheese varies over the course of a year.

So cheese makers began adding coloring agents. Nowadays the most common
of these is annatto, a yellow-red dye made from the seeds of a tree of
the same name. Dyeing the cheese eliminated seasonal color fluctuations
and also played to the fact (or anyway the belief) that spring/summer
milk had a higher butterfat content than the fall/winter kind and thus
produced more flavorful cheese.

Figuring if yellow = good, orange = better, some cheese makers began
ladling in the annatto in double handfuls, producing cheese that looked
like something you'd want to carve into a jack-o'-lantern. In recent
years some smaller operations have rebelled and stopped using colorants.
Be forewarned €” according to one cheese making text, uncolored cheese is
a "sordid, unappetizing melange of dirty yellow." But it's real.

In article <ubvp8bpgpgpr3aspvhmu1pr9p7heuu0b83
@anodyne.nul.which.is.quite.invalid>,
lid says...
>
> On Wed, 06 Jan 2016 01:31:50 -0800, sf > wrote:
>
> >> > Really? Cheddar?
> >> Why not? Cheddar is a UK product with some of the best. I often use
> >> 25% to 50% on my pizza.
> >> UK is home of Coastal cheddar and Cotswold cheeses, two of my favorites.
> >Good lord man. At least our cheddar is mild compared to theirs.
>
> That was my original reaction too, but I *like* sharp cheddar and so I
> supposed that was what it was. Rewatching the segment I realize that
> the cheese being used is only the palest yellow.

Here, Cheddar colour doesn't necessarily indicate sharpness of
mildness. The length of time the cheese was aged, does affect flavour.

You can buy a bright orange (dyed) young cheddar that's very bland or a
pale "matured" one (no added colour) that's very sharp.

Janet UK

On Wed, 6 Jan 2016 15:05:33 -0000, "Ophelia" >
wrote:

>
>
>"Janet B" > wrote in message
.. .
>> On Wed, 6 Jan 2016 14:05:30 -0000, "Ophelia" >
>> wrote:
>>
>>
>> snip
>>>
>>>Err you do know that our cheddar cheese comes in mild, medium, strong and
>>>extra strong ...
>>
>> so does U.S.
>
>Well that doesn't surprise me! Pssst you need to tell sf <g>

you're pulling tails again just to cause a ruckus ;(
Janet US

On 6/1/2016 22:27 Gary wrote:

> Bruce wrote:
>>
>> sf wrote:
>> > Good lord man. At least our cheddar is mild compared to theirs. UK
>> > cheddar would be an abomination on pizza.
>
> LOL! I agree with sf on this one.
>
>>
>> If UK cheddar is stronger, then that's what I'd want on a pizza. I don't
>> need filler on a pizza.
>
> So you would just cook a pizza crust with sharp cheddar on top,
> nothing else?

I'd like one more ingredient, like onion, garlic or pepper. I think less
(ingredients) is more applies to pizzas.

> I love a very strong sharp cheddar but I wouldn't want any (mild or
> strong) on a pizza. Guess it depends on what you top your pizza with.

You could also use less cheese if it's a strong one.

> I could see myself using it if I topped the pizza with onions and
> ground beef. In that case though, I would just make some cheese
> burgers on buns, not make a pizza.

--
Bruce

On 01/06/2016 05:58 AM, Gary wrote:
>
> Kind of like pistachio nuts. Remember when they used to dye them red?
>

Those were from Iran. The dye was used to try to hide spots and
blemishes on the shell. When trade relations broke down with Iran (the
Great Satan thing), California orchard growers started producing
blemish-free, larger, and tastier pistachios with no need to dye them to
hide things.

On Wed, 06 Jan 2016 06:27:21 -0500, Gary > wrote:

>Bruce wrote:
>>
>> sf wrote:
>> > Good lord man. At least our cheddar is mild compared to theirs. UK
>> > cheddar would be an abomination on pizza.
>
>LOL! I agree with sf on this one.
>
>>
>> If UK cheddar is stronger, then that's what I'd want on a pizza. I don't
>> need filler on a pizza.
>
>So you would just cook a pizza crust with sharp cheddar on top,
>nothing else?
>
>I love a very strong sharp cheddar but I wouldn't want any (mild or
>strong) on a pizza. Guess it depends on what you top your pizza with.
>
>I could see myself using it if I topped the pizza with onions and
>ground beef. In that case though, I would just make some cheese
>burgers on buns, not make a pizza.

I bet if you added bacon to a cheddar pizza you could cover it with
ferret poop and people here would love it.

Most times when I shop at Walmart I pick up my favorites, a pound each
of provolone and Genoa ond a bag of Portuguese rolls. A few days
later I'll have a pizza, provolone and genoa goes very well on my
rising crust supreme frozen pizza. I like most every cheese, even the
stinky kinds, but cheddar is my least favorite... I consider cheddar
the lamb of cheeses