On Tuesday, June 14, 2016 at 5:02:35 AM UTC-4, Leonard Blaisdell wrote:
> In article >, Sqwertz
> > wrote:
>
> > It's a very common meal and is even listed on restaurant menus
> > together. But finding a tomato soup that isn't obnoxiously sweet is
> > near impossible these days. I tried the Campbells Tomato Bisque
> > hoping it would be less considering in facny name, but nope...
>
> As you know, making tomato soup the way you like it is dirt easy. Start
> with a can of tomatoes. Salt, a little sugar to squelch the bite and
> whatever else one thinks they'd like. Then a wand blender. Let's make a
> bisque and add cream. I make tomato soup like Campbell's used to.
> Anyone can easily do it and probably even better than Campbell's did
> with little work.

Nice method. I use a can of puree, and always sautéed minced onions
(and sometimes garlic). If it needs to be thinned, a little chicken
broth. No sugar for me; that's what I hate about canned soup. That,
and the fact that's it's always cooked to death.

Cindy Hamilton

On Tue, 14 Jun 2016 08:53:58 +0100, "Ophelia" >
wrote:
>
>
> "sf" > wrote in message
> ...
> >
> > I ate them separately, but I also ate them together. I think they are
> > perfect partners for lunch. For two people: split the sandwich and
> > have a cup of tomato soup each.
>
> Remember though I am only using one slice of bread and even that is a bit
> too much
>
> Also I didn't point out that I don't often eat breakfast so it is not an
> everyday thing. But anyway, when and if I do make it, I love it)

I still can't imagine eating it for breakfast. Not my cup o tea.

--

sf

Sqwertz wrote:
>
> On Mon, 13 Jun 2016 13:45:10 -0400, Gary wrote:
>
> > Ophelia wrote:
> >>
> >> Is that what I call, Plastic Cheese? I don't like it and I am happy with
> >> cheddar
> >
> > Just so you know, Oph... that "plastic cheese" aka American Cheese
> > Product, tastes exactly like real mild cheddar cheese.
>
> Not even close in taste or texture.

Not trying to mislead. Here's my story:

I always have and use extra sharp cheddar. Nothing like the cheese
product.
I wasn't talking about texture but I will guess (TM Dsi1) that the
texture would probably be about the same in a MELTED grilled cheese
sandwich.

My comment was about taste. I have a recipe that calls for
"Old English Cheese." I've always used it and the recipe is good.
The last time I bought some, I decided to taste it plain out of the
jar. With the name, I expected some unique taste. Not so. To my
dismay, it tasted just like the sliced american cheese product
and costs at least twice the amount of money.

So I looked at the ingredients and saw it's real cheddar cheese just
watered down into a spread.

Next time I make that recipe, I could add 5oz of the fake cheese and
nobody would notice the difference.

And that's why I said it tastes like mild cheddar cheese.

sf wrote:
>
> On Mon, 13 Jun 2016 20:03:48 +0100, "Ophelia" >
> wrote:
>
> >
> >
> > "Gary" > wrote in message ...
> > > Ophelia wrote:
> > >>
> > >> Is that what I call, Plastic Cheese? I don't like it and I am happy with
> > >> cheddar
> > >
> > > Just so you know, Oph... that "plastic cheese" aka American Cheese
> > > Product, tastes exactly like real mild cheddar cheese.
> >
> > But what about the texture?
>
> Smooth, not greasy the way sharp cheddar melts.

The only way I've used the extra sharp cheddar is to thinly slice it
and
put over lightly toasted white bread. Put under a broiler and wait
until
it wrinkles then turns dark brown. Nice snack.

Leonard Blaisdell wrote:
>
> In article >, Sqwertz
> > wrote:
>
> > It's a very common meal and is even listed on restaurant menus
> > together. But finding a tomato soup that isn't obnoxiously sweet is
> > near impossible these days. I tried the Campbells Tomato Bisque
> > hoping it would be less considering in facny name, but nope...
>
> As you know, making tomato soup the way you like it is dirt easy. Start
> with a can of tomatoes. Salt, a little sugar to squelch the bite and
> whatever else one thinks they'd like. Then a wand blender. Let's make a
> bisque and add cream. I make tomato soup like Campbell's used to.
> Anyone can easily do it and probably even better than Campbell's did
> with little work.
> Add a grilled cheese sandwich and I'm back in the sixties. I eat Kraft
> American nowadays, but I'll eat Velveeta in a heartbeat if offered. Oh,
> I prefer cheap white bread just like mom used to make.
>
> > http://www.flickr.com/photos/sqwertz...ream/lightbox/
>
> You eat way better than me.

LOL! :-D

On Monday, June 13, 2016 at 10:57:36 AM UTC-10, Ophelia wrote:
> "dsi1" <dsi1> wrote in message
> ...
> > On 6/13/2016 10:19 AM, Ophelia wrote:
> >>
> >>
> >> "dsi1" <dsi1.com> wrote in message
> >> ...
> >>> On Monday, June 13, 2016 at 9:04:11 AM UTC-10, Ophelia wrote:
> >>>> "dsi1" <dsi1> wrote in message
> >>>> ...
> >>>> > On Monday, June 13, 2016 at 3:26:59 AM UTC-10, Ophelia wrote:
> >>>> >> A few people here advised me on how to make them. I made a couple
> >>>> >> of
> >>>> >> mistakes but was soon put right.
> >>>> >>
> >>>> >> Well, I have to inform you that I am now hooked!
> >>>> >>
> >>>> >> AND IT'S ALL YOUR FAULT !!!
> >>>> >>
> >>>> >> Guess what my favourite breakfast is now?? ?
> >>>> >>
> >>>> >> ;-)
> >>>> >>
> >>>> >
> >>>> > I made some meat pies last night - my version of a pastie. My wife
> >>>> says
> >>>> > that I should make them more and I'm inclined to agree. They are kind
> >>>> > of
> >>>> > labor intensive and I'm more into high speed, high heat frying but
> >>>> > boy
> >>>> > are
> >>>> > they good.
> >>>>
> >>>> I made some game pies today! He had one for dinner this evening and
> >>>> was
> >>>> very pleased)
> >>>
> >>> Cultural exchange program wot?
> >>
> >> Any time you want to try my game pies ...
> >>
> >>
> >>
> >
> > I'm sure they were abfab. Hee hee. Unfortunately, the only game around
> > here are cats and chickens. I don't want to eat the chickens because I
> > think they're just cute and funny as hell. There's a couple of cats that
> > I'd like to shoot though. I suspect that a shotgun report from inside my
> > apartment might get my neighbors a little upset.
>
> I expect it would)
>
> Well, who knows on your next visit ... ;-)
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

The way I figure it, getting my greasy paws on a pie made from wild animals will be difficult unless a long series of unfortunate occurrences come to pass in which case, it's going to be the only thing available to eat.

On Tue, 14 Jun 2016 02:02:31 -0700, Leonard Blaisdell
> wrote:

> In article >, Sqwertz
> > wrote:
>
> > It's a very common meal and is even listed on restaurant menus
> > together. But finding a tomato soup that isn't obnoxiously sweet is
> > near impossible these days. I tried the Campbells Tomato Bisque
> > hoping it would be less considering in facny name, but nope...
>
> As you know, making tomato soup the way you like it is dirt easy. Start
> with a can of tomatoes. Salt, a little sugar to squelch the bite and
> whatever else one thinks they'd like. Then a wand blender. Let's make a
> bisque and add cream. I make tomato soup like Campbell's used to.
> Anyone can easily do it and probably even better than Campbell's did
> with little work.
> Add a grilled cheese sandwich and I'm back in the sixties. I eat Kraft
> American nowadays, but I'll eat Velveeta in a heartbeat if offered. Oh,
> I prefer cheap white bread just like mom used to make.
>
> > http://www.flickr.com/photos/sqwertz...ream/lightbox/
>
> You eat way better than me.
>
> leo

I agree about making tomato soup yourself and that canned tomatoes
make a wonderful soup. However I draw the line at sugar. This recipe
is an excellent starting point. Do whatever you want, but it's
delicious if you just follow the recipe.

Tomato Basil Soup
http://www.myrecipes.com/recipe/tomato-basil-soup-2

Cooking Light JANUARY 2002
4 servings (serving size: 1 1/2 cups)

Ingredients

2 teaspoons olive oil
3 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
3/4 teaspoon salt
3 (14.5-ounce) cans no-salt- added diced tomatoes, undrained
2 cups fresh basil leaves, thinly sliced Basil leaves (optional)

Preparation

Heat oil in a large saucepan over medium heat. Add garlic; cook 30
seconds, stirring constantly. Stir in the broth, salt, and tomatoes;
bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.

Place half of the soup in a blender (or use a wand in the pot);
process until smooth. Pour pureed soup into a bowl, and repeat
procedure with remaining soup. Garnish with basil leaves, if desired.

--

sf

On Tue, 14 Jun 2016 04:01:57 -0700 (PDT), Cindy Hamilton
> wrote:

> No sugar for me; that's what I hate about canned soup. That,
> and the fact that's it's always cooked to death.

I think the cooked to death part is what turns me off. Canned tomato
soup doesn't even taste like tomato to me.

--

sf

"dsi1" > wrote in message
...
> On Monday, June 13, 2016 at 10:57:36 AM UTC-10, Ophelia wrote:
>> "dsi1" <dsi1> wrote in message
>> ...
>> > On 6/13/2016 10:19 AM, Ophelia wrote:
>> >>
>> >>
>> >> "dsi1" <dsi1.com> wrote in message
>> >> ...
>> >>> On Monday, June 13, 2016 at 9:04:11 AM UTC-10, Ophelia wrote:
>> >>>> "dsi1" <dsi1> wrote in message
>> >>>> ...
>> >>>> > On Monday, June 13, 2016 at 3:26:59 AM UTC-10, Ophelia wrote:
>> >>>> >> A few people here advised me on how to make them. I made a
>> >>>> >> couple
>> >>>> >> of
>> >>>> >> mistakes but was soon put right.
>> >>>> >>
>> >>>> >> Well, I have to inform you that I am now hooked!
>> >>>> >>
>> >>>> >> AND IT'S ALL YOUR FAULT !!!
>> >>>> >>
>> >>>> >> Guess what my favourite breakfast is now?? ?
>> >>>> >>
>> >>>> >> ;-)
>> >>>> >>
>> >>>> >
>> >>>> > I made some meat pies last night - my version of a pastie. My wife
>> >>>> says
>> >>>> > that I should make them more and I'm inclined to agree. They are
>> >>>> > kind
>> >>>> > of
>> >>>> > labor intensive and I'm more into high speed, high heat frying but
>> >>>> > boy
>> >>>> > are
>> >>>> > they good.
>> >>>>
>> >>>> I made some game pies today! He had one for dinner this evening
>> >>>> and
>> >>>> was
>> >>>> very pleased)
>> >>>
>> >>> Cultural exchange program wot?
>> >>
>> >> Any time you want to try my game pies ...
>> >>
>> >>
>> >>
>> >
>> > I'm sure they were abfab. Hee hee. Unfortunately, the only game around
>> > here are cats and chickens. I don't want to eat the chickens because I
>> > think they're just cute and funny as hell. There's a couple of cats
>> > that
>> > I'd like to shoot though. I suspect that a shotgun report from inside
>> > my
>> > apartment might get my neighbors a little upset.
>>
>> I expect it would)
>>
>> Well, who knows on your next visit ... ;-)
>>
>
> The way I figure it, getting my greasy paws on a pie made from wild
> animals will be difficult unless a long series of unfortunate occurrences
> come to pass in which case, it's going to be the only thing available to
> eat.

lol I don't like them much but D loves them, so I make them for him. I
cook and grow several things that I don't like much, but I like to do that
for him and he is definitely worth it)) It is my job <g>

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

"Gary" > wrote in message ...
> Sqwertz wrote:
>>
>> On Mon, 13 Jun 2016 13:45:10 -0400, Gary wrote:
>>
>> > Ophelia wrote:
>> >>
>> >> Is that what I call, Plastic Cheese? I don't like it and I am happy
>> >> with
>> >> cheddar
>> >
>> > Just so you know, Oph... that "plastic cheese" aka American Cheese
>> > Product, tastes exactly like real mild cheddar cheese.
>>
>> Not even close in taste or texture.
>
> Not trying to mislead. Here's my story:
>
> I always have and use extra sharp cheddar. Nothing like the cheese
> product.
> I wasn't talking about texture but I will guess (TM Dsi1) that the
> texture would probably be about the same in a MELTED grilled cheese
> sandwich.
>
> My comment was about taste. I have a recipe that calls for
> "Old English Cheese." I've always used it and the recipe is good.
> The last time I bought some, I decided to taste it plain out of the
> jar.

A jar??? I've never had cheese out of a jar! When I have cheddar, I have a
block of cheese!

I either slice it or grate it.

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

"Ophelia" > wrote in message
...
>
>
> "Gary" > wrote in message
> ...
>> Sqwertz wrote:
>>>
>>> On Mon, 13 Jun 2016 13:45:10 -0400, Gary wrote:
>>>
>>> > Ophelia wrote:
>>> >>
>>> >> Is that what I call, Plastic Cheese? I don't like it and I am happy
>>> >> with
>>> >> cheddar
>>> >
>>> > Just so you know, Oph... that "plastic cheese" aka American Cheese
>>> > Product, tastes exactly like real mild cheddar cheese.
>>>
>>> Not even close in taste or texture.
>>
>> Not trying to mislead. Here's my story:
>>
>> I always have and use extra sharp cheddar. Nothing like the cheese
>> product.
>> I wasn't talking about texture but I will guess (TM Dsi1) that the
>> texture would probably be about the same in a MELTED grilled cheese
>> sandwich.
>>
>> My comment was about taste. I have a recipe that calls for
>> "Old English Cheese." I've always used it and the recipe is good.
>> The last time I bought some, I decided to taste it plain out of the
>> jar.
>
> A jar??? I've never had cheese out of a jar! When I have cheddar, I have
> a
> block of cheese!
>
> I either slice it or grate it.

There are several varieties.

http://www.kraftrecipes.com/products...h-sa-1093.aspx

On Tuesday, June 14, 2016 at 1:03:31 PM UTC-4, Ophelia wrote:
> "Gary" > wrote in message ...
> > Sqwertz wrote:
> >>
> >> On Mon, 13 Jun 2016 13:45:10 -0400, Gary wrote:
> >>
> >> > Ophelia wrote:
> >> >>
> >> >> Is that what I call, Plastic Cheese? I don't like it and I am happy
> >> >> with
> >> >> cheddar
> >> >
> >> > Just so you know, Oph... that "plastic cheese" aka American Cheese
> >> > Product, tastes exactly like real mild cheddar cheese.
> >>
> >> Not even close in taste or texture.
> >
> > Not trying to mislead. Here's my story:
> >
> > I always have and use extra sharp cheddar. Nothing like the cheese
> > product.
> > I wasn't talking about texture but I will guess (TM Dsi1) that the
> > texture would probably be about the same in a MELTED grilled cheese
> > sandwich.
> >
> > My comment was about taste. I have a recipe that calls for
> > "Old English Cheese." I've always used it and the recipe is good.
> > The last time I bought some, I decided to taste it plain out of the
> > jar.
>
> A jar??? I've never had cheese out of a jar! When I have cheddar, I have a
> block of cheese!

Here's what he's talking about:
<http://www.kraftrecipes.com/products/kraft-jar-cheese-old-english-sa-1093.aspx>

It's a pre-made cheese spread. Here's the first hit that Google
gave me for "British cheese spread":
<http://www.food.com/recipe/savoury-cheese-traditional-british-sandwich-filler-173523>
I don't know if you've ever eaten anything like it.


That sort of think is (or was at one time) popular at parties, spread
on crackers.

Cindy Hamilton

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Gary" > wrote in message
>> ...
>>> Sqwertz wrote:
>>>>
>>>> On Mon, 13 Jun 2016 13:45:10 -0400, Gary wrote:
>>>>
>>>> > Ophelia wrote:
>>>> >>
>>>> >> Is that what I call, Plastic Cheese? I don't like it and I am happy
>>>> >> with
>>>> >> cheddar
>>>> >
>>>> > Just so you know, Oph... that "plastic cheese" aka American Cheese
>>>> > Product, tastes exactly like real mild cheddar cheese.
>>>>
>>>> Not even close in taste or texture.
>>>
>>> Not trying to mislead. Here's my story:
>>>
>>> I always have and use extra sharp cheddar. Nothing like the cheese
>>> product.
>>> I wasn't talking about texture but I will guess (TM Dsi1) that the
>>> texture would probably be about the same in a MELTED grilled cheese
>>> sandwich.
>>>
>>> My comment was about taste. I have a recipe that calls for
>>> "Old English Cheese." I've always used it and the recipe is good.
>>> The last time I bought some, I decided to taste it plain out of the
>>> jar.
>>
>> A jar??? I've never had cheese out of a jar! When I have cheddar, I
>> have a
>> block of cheese!
>>
>> I either slice it or grate it.
>
> There are several varieties.
>
> http://www.kraftrecipes.com/products...h-sa-1093.aspx

Thanks. Not something I've ever seen. I see they all seem to be 'spreads'.


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

On Tuesday, June 14, 2016 at 1:51:35 PM UTC-4, Ophelia wrote:
> "Cheri" > wrote in message
> ...
> >
> > "Ophelia" > wrote in message
> > ...
> >>
> >>
> >> "Gary" > wrote in message
> >> ...
> >>> Sqwertz wrote:
> >>>>
> >>>> On Mon, 13 Jun 2016 13:45:10 -0400, Gary wrote:
> >>>>
> >>>> > Ophelia wrote:
> >>>> >>
> >>>> >> Is that what I call, Plastic Cheese? I don't like it and I am happy
> >>>> >> with
> >>>> >> cheddar
> >>>> >
> >>>> > Just so you know, Oph... that "plastic cheese" aka American Cheese
> >>>> > Product, tastes exactly like real mild cheddar cheese.
> >>>>
> >>>> Not even close in taste or texture.
> >>>
> >>> Not trying to mislead. Here's my story:
> >>>
> >>> I always have and use extra sharp cheddar. Nothing like the cheese
> >>> product.
> >>> I wasn't talking about texture but I will guess (TM Dsi1) that the
> >>> texture would probably be about the same in a MELTED grilled cheese
> >>> sandwich.
> >>>
> >>> My comment was about taste. I have a recipe that calls for
> >>> "Old English Cheese." I've always used it and the recipe is good.
> >>> The last time I bought some, I decided to taste it plain out of the
> >>> jar.
> >>
> >> A jar??? I've never had cheese out of a jar! When I have cheddar, I
> >> have a
> >> block of cheese!
> >>
> >> I either slice it or grate it.
> >
> > There are several varieties.
> >
> > http://www.kraftrecipes.com/products...h-sa-1093.aspx
>
> Thanks. Not something I've ever seen. I see they all seem to be 'spreads'.

Yes, they are. Since this is rec.food.cooking, here's my old recipe for
cheese spread. I've probably had this recipe since the 1970s.

Lois' Cheese Log

1 cup canned tomtoes, drained and chopped
8 ounces cream cheese
1/4 pound butter
8 ounces cheddar cheese, grated
1/2 cup minced onion
2 cloves garlic, crushed
1 teaspoon salt
1/4 teaspoon cayenne pepper
8 ounces chopped walnuts

Blend everything except walnuts until smooth. Roll in waxed paper to
form a log. Chill in freezer 1 hour. Cover with walnuts.



Honestly, though, I don't bother about the log or the walnuts. I pack
it into a dish.

I used to eat the leftover spread on bread when hung over, provided I was
compos mentis enough the night before to put it into the fridge.
(Or was non compos mentis and forgot to replenish the supplies as
they were eaten, leaving some in the fridge).

Cindy Hamilton

On Tue, 14 Jun 2016 10:49:10 -0700 (PDT), Cindy Hamilton
> wrote:

> Here's what he's talking about:
> <http://www.kraftrecipes.com/products/kraft-jar-cheese-old-english-sa-1093.aspx>
>
> It's a pre-made cheese spread. Here's the first hit that Google
> gave me for "British cheese spread":
> <http://www.food.com/recipe/savoury-cheese-traditional-british-sandwich-filler-173523>
> I don't know if you've ever eaten anything like it.
>
>
> That sort of think is (or was at one time) popular at parties, spread
> on crackers.

My Grandfather liked to eat the one that came in a crock on crackers +
assorted raw vegetables while dinner was being cooked.

--

sf

"Cindy Hamilton" > wrote in message
...
> On Tuesday, June 14, 2016 at 1:03:31 PM UTC-4, Ophelia wrote:
>> "Gary" > wrote in message
>> ...
>> > Sqwertz wrote:
>> >>
>> >> On Mon, 13 Jun 2016 13:45:10 -0400, Gary wrote:
>> >>
>> >> > Ophelia wrote:
>> >> >>
>> >> >> Is that what I call, Plastic Cheese? I don't like it and I am
>> >> >> happy
>> >> >> with
>> >> >> cheddar
>> >> >
>> >> > Just so you know, Oph... that "plastic cheese" aka American Cheese
>> >> > Product, tastes exactly like real mild cheddar cheese.
>> >>
>> >> Not even close in taste or texture.
>> >
>> > Not trying to mislead. Here's my story:
>> >
>> > I always have and use extra sharp cheddar. Nothing like the cheese
>> > product.
>> > I wasn't talking about texture but I will guess (TM Dsi1) that the
>> > texture would probably be about the same in a MELTED grilled cheese
>> > sandwich.
>> >
>> > My comment was about taste. I have a recipe that calls for
>> > "Old English Cheese." I've always used it and the recipe is good.
>> > The last time I bought some, I decided to taste it plain out of the
>> > jar.
>>
>> A jar??? I've never had cheese out of a jar! When I have cheddar, I
>> have a
>> block of cheese!
>
> Here's what he's talking about:
> <http://www.kraftrecipes.com/products/kraft-jar-cheese-old-english-sa-1093.aspx>
>
> It's a pre-made cheese spread. Here's the first hit that Google
> gave me for "British cheese spread":
> <http://www.food.com/recipe/savoury-cheese-traditional-british-sandwich-filler-173523>
> I don't know if you've ever eaten anything like it.
>
>
> That sort of think is (or was at one time) popular at parties, spread
> on crackers.

Thanks. It wouldn't surprise me if it is sold here, but it isn't something
I've ever seen. Maybe it is something one has to look for

Ok I just googled:

https://www.google.co.uk/?gws_rd=ssl...pread&tbm=shop

lol plenty of it so it seems.






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

"Cindy Hamilton" > wrote in message
...
> On Tuesday, June 14, 2016 at 1:51:35 PM UTC-4, Ophelia wrote:
>> "Cheri" > wrote in message
>> ...
>> >
>> > "Ophelia" > wrote in message
>> > ...
>> >>
>> >>
>> >> "Gary" > wrote in message
>> >> ...
>> >>> Sqwertz wrote:
>> >>>>
>> >>>> On Mon, 13 Jun 2016 13:45:10 -0400, Gary wrote:
>> >>>>
>> >>>> > Ophelia wrote:
>> >>>> >>
>> >>>> >> Is that what I call, Plastic Cheese? I don't like it and I am
>> >>>> >> happy
>> >>>> >> with
>> >>>> >> cheddar
>> >>>> >
>> >>>> > Just so you know, Oph... that "plastic cheese" aka American Cheese
>> >>>> > Product, tastes exactly like real mild cheddar cheese.
>> >>>>
>> >>>> Not even close in taste or texture.
>> >>>
>> >>> Not trying to mislead. Here's my story:
>> >>>
>> >>> I always have and use extra sharp cheddar. Nothing like the cheese
>> >>> product.
>> >>> I wasn't talking about texture but I will guess (TM Dsi1) that the
>> >>> texture would probably be about the same in a MELTED grilled cheese
>> >>> sandwich.
>> >>>
>> >>> My comment was about taste. I have a recipe that calls for
>> >>> "Old English Cheese." I've always used it and the recipe is good.
>> >>> The last time I bought some, I decided to taste it plain out of the
>> >>> jar.
>> >>
>> >> A jar??? I've never had cheese out of a jar! When I have cheddar, I
>> >> have a
>> >> block of cheese!
>> >>
>> >> I either slice it or grate it.
>> >
>> > There are several varieties.
>> >
>> > http://www.kraftrecipes.com/products...h-sa-1093.aspx
>>
>> Thanks. Not something I've ever seen. I see they all seem to be
>> 'spreads'.
>
> Yes, they are. Since this is rec.food.cooking, here's my old recipe for
> cheese spread. I've probably had this recipe since the 1970s.
>
> Lois' Cheese Log
>
> 1 cup canned tomtoes, drained and chopped
> 8 ounces cream cheese
> 1/4 pound butter
> 8 ounces cheddar cheese, grated
> 1/2 cup minced onion
> 2 cloves garlic, crushed
> 1 teaspoon salt
> 1/4 teaspoon cayenne pepper
> 8 ounces chopped walnuts
>
> Blend everything except walnuts until smooth. Roll in waxed paper to
> form a log. Chill in freezer 1 hour. Cover with walnuts.
>
>
>
> Honestly, though, I don't bother about the log or the walnuts. I pack
> it into a dish.
>
> I used to eat the leftover spread on bread when hung over, provided I was
> compos mentis enough the night before to put it into the fridge.
> (Or was non compos mentis and forgot to replenish the supplies as
> they were eaten, leaving some in the fridge).

<g>
--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Gary" > wrote in message
>>> ...
>>>> Sqwertz wrote:
>>>>>
>>>>> On Mon, 13 Jun 2016 13:45:10 -0400, Gary wrote:
>>>>>
>>>>> > Ophelia wrote:
>>>>> >>
>>>>> >> Is that what I call, Plastic Cheese? I don't like it and I am
>>>>> >> happy
>>>>> >> with
>>>>> >> cheddar
>>>>> >
>>>>> > Just so you know, Oph... that "plastic cheese" aka American Cheese
>>>>> > Product, tastes exactly like real mild cheddar cheese.
>>>>>
>>>>> Not even close in taste or texture.
>>>>
>>>> Not trying to mislead. Here's my story:
>>>>
>>>> I always have and use extra sharp cheddar. Nothing like the cheese
>>>> product.
>>>> I wasn't talking about texture but I will guess (TM Dsi1) that the
>>>> texture would probably be about the same in a MELTED grilled cheese
>>>> sandwich.
>>>>
>>>> My comment was about taste. I have a recipe that calls for
>>>> "Old English Cheese." I've always used it and the recipe is good.
>>>> The last time I bought some, I decided to taste it plain out of the
>>>> jar.
>>>
>>> A jar??? I've never had cheese out of a jar! When I have cheddar, I
>>> have a
>>> block of cheese!
>>>
>>> I either slice it or grate it.
>>
>> There are several varieties.
>>
>> http://www.kraftrecipes.com/products...h-sa-1093.aspx
>
> Thanks. Not something I've ever seen. I see they all seem to be
> 'spreads'.

There are some in jars in the UK, but not really spreads.

Cheri

On Tue, 14 Jun 2016 19:58:45 +0100, "Ophelia" >
wrote:

>
>
> "Cindy Hamilton" > wrote in message
> ...
> > On Tuesday, June 14, 2016 at 1:03:31 PM UTC-4, Ophelia wrote:
> >> "Gary" > wrote in message
> >> ...
> >> > Sqwertz wrote:
> >> >>
> >> >> On Mon, 13 Jun 2016 13:45:10 -0400, Gary wrote:
> >> >>
> >> >> > Ophelia wrote:
> >> >> >>
> >> >> >> Is that what I call, Plastic Cheese? I don't like it and I am
> >> >> >> happy
> >> >> >> with
> >> >> >> cheddar
> >> >> >
> >> >> > Just so you know, Oph... that "plastic cheese" aka American Cheese
> >> >> > Product, tastes exactly like real mild cheddar cheese.
> >> >>
> >> >> Not even close in taste or texture.
> >> >
> >> > Not trying to mislead. Here's my story:
> >> >
> >> > I always have and use extra sharp cheddar. Nothing like the cheese
> >> > product.
> >> > I wasn't talking about texture but I will guess (TM Dsi1) that the
> >> > texture would probably be about the same in a MELTED grilled cheese
> >> > sandwich.
> >> >
> >> > My comment was about taste. I have a recipe that calls for
> >> > "Old English Cheese." I've always used it and the recipe is good.
> >> > The last time I bought some, I decided to taste it plain out of the
> >> > jar.
> >>
> >> A jar??? I've never had cheese out of a jar! When I have cheddar, I
> >> have a
> >> block of cheese!
> >
> > Here's what he's talking about:
> > <http://www.kraftrecipes.com/products/kraft-jar-cheese-old-english-sa-1093.aspx>
> >
> > It's a pre-made cheese spread. Here's the first hit that Google
> > gave me for "British cheese spread":
> > <http://www.food.com/recipe/savoury-cheese-traditional-british-sandwich-filler-173523>
> > I don't know if you've ever eaten anything like it.
> >
> >
> > That sort of think is (or was at one time) popular at parties, spread
> > on crackers.
>
> Thanks. It wouldn't surprise me if it is sold here, but it isn't something
> I've ever seen. Maybe it is something one has to look for
>
> Ok I just googled:
>
> https://www.google.co.uk/?gws_rd=ssl...pread&tbm=shop
>
> lol plenty of it so it seems.

That Food.com recipe reminds me of recipes I've seen for "pimento
cheese", which is popular in the South, minus the pimento of course.

--

sf

On Tue, 14 Jun 2016 10:26:25 -0700, "Cheri" >
wrote:

>
>"Ophelia" > wrote in message
...
>>
>>
>> "Gary" > wrote in message
>> ...
>>> Sqwertz wrote:
>>>>
>>>> On Mon, 13 Jun 2016 13:45:10 -0400, Gary wrote:
>>>>
>>>> > Ophelia wrote:
>>>> >>
>>>> >> Is that what I call, Plastic Cheese? I don't like it and I am happy
>>>> >> with
>>>> >> cheddar
>>>> >
>>>> > Just so you know, Oph... that "plastic cheese" aka American Cheese
>>>> > Product, tastes exactly like real mild cheddar cheese.
>>>>
>>>> Not even close in taste or texture.
>>>
>>> Not trying to mislead. Here's my story:
>>>
>>> I always have and use extra sharp cheddar. Nothing like the cheese
>>> product.
>>> I wasn't talking about texture but I will guess (TM Dsi1) that the
>>> texture would probably be about the same in a MELTED grilled cheese
>>> sandwich.
>>>
>>> My comment was about taste. I have a recipe that calls for
>>> "Old English Cheese." I've always used it and the recipe is good.
>>> The last time I bought some, I decided to taste it plain out of the
>>> jar.
>>
>> A jar??? I've never had cheese out of a jar! When I have cheddar, I have
>> a
>> block of cheese!
>>
>> I either slice it or grate it.
>
>There are several varieties.
>
>http://www.kraftrecipes.com/products...h-sa-1093.aspx

Don't forget http://kaukaunacheese.com/, lovely stuff. IMO, much
better than Kraft. I haven't had any in years. I should get some.
Janet US

On 06/14/2016 10:03 AM, Ophelia wrote:
>
>
> "Gary" > wrote in message
> ...

>> My comment was about taste. I have a recipe that calls for
>> "Old English Cheese." I've always used it and the recipe is good.
>> The last time I bought some, I decided to taste it plain out of the
>> jar.
>
> A jar??? I've never had cheese out of a jar! When I have cheddar, I
> have a
> block of cheese!
>
> I either slice it or grate it.
>

Good for you. Suggest continuing that way. Jarred Old English Cheese
spread is neither old nor English, but it is a spread. In this case, it
is process American cheese emulsified with enough water to make it
nearly pourable. No need to refrigerate until opened. High in sodium,
high in fat, high in dietary cholesterol.

On Monday, June 13, 2016 at 7:11:04 AM UTC-10, Ophelia wrote:
> "KenK" > wrote in message
> ...
> > "Ophelia" > wrote in news:ds7qkuF2vgtU1
> > @mid.individual.net:
> >
> >>
> >>
> >> A few people here advised me on how to make them. I made a couple of
> >> mistakes but was soon put right.
> >>
> >> Well, I have to inform you that I am now hooked!
> >>
> >> AND IT'S ALL YOUR FAULT !!!
> >>
> >> Guess what my favourite breakfast is now?? ?
> >>
> >> ;-)
> >>
> >>
> >>
> >
> > If you make grilled cheese sandwiches as I do. remember there are many
> > other such sandwiches - most any lunch meat and cheese. Like ham or
> > braunsweiger (sp?) (I call it liver sausage!) and I prefer Velveeta or
> > its generic for grilling.
>
> Is that what I call, Plastic Cheese? I don't like it and I am happy with
> cheddar
>
>
> --
> http://www.helpforheroes.org.uk/shop/

Process cheese came into being during the American depression. It was cheaper than regular cheese. My guess it's because surplus milk could be converted into this stuff and it would keep longer. I believe that it was process cheese that made the grilled cheese sandwich possible. When I was growing up the idea of using real cheese to make a grilled sandwich was not a consideration.

These days process cheese is viewed with suspicion and disgust and using real cheese in these sandwiches is a popular idea. Heck, even I am beginning to see the light.

I can certainly understand your reluctance to try a sandwich made from American cheese. You pretty much have to be raised on the stuff to have the slightest appreciation of this material

On 2016-06-14, Whirled Peas > wrote:

> Jarred Old English Cheese....

> ....is process American cheese emulsified with enough water to make
> it nearly pourable.

Kraft Sharp Old English Cheese --in a jar-- is NOT even remotely
pourable. Spreadable, yes. Pourable, no.

Perhaps yer confusing Kraft OE cheese with Kraft Cheese Whiz®, both
available in jars.

I alway liked the Kraft pineapple flavored cheese, but the price
became ridiculous. Almost $5 fer 5 oz jar of pineapple flavored cream
cheese. A dollar per ounce fer cream cheese? ` Momma notbob never
raised such a foolish child.

nb

On Tue, 14 Jun 2016 15:18:44 -0600, Janet B >
wrote:
>
> Don't forget http://kaukaunacheese.com/, lovely stuff. IMO, much
> better than Kraft. I haven't had any in years. I should get some.
> Janet US

That's the one grandpa liked.

--

sf

"Whirled Peas" > wrote in message
...
> On 06/14/2016 10:03 AM, Ophelia wrote:
>>
>>
>> "Gary" > wrote in message
>> ...
>
>>> My comment was about taste. I have a recipe that calls for
>>> "Old English Cheese." I've always used it and the recipe is good.
>>> The last time I bought some, I decided to taste it plain out of the
>>> jar.
>>
>> A jar??? I've never had cheese out of a jar! When I have cheddar, I
>> have a
>> block of cheese!
>>
>> I either slice it or grate it.
>>
>
> Good for you. Suggest continuing that way. Jarred Old English Cheese
> spread is neither old nor English, but it is a spread. In this case, it is
> process American cheese emulsified with enough water to make it nearly
> pourable. No need to refrigerate until opened. High in sodium, high in
> fat, high in dietary cholesterol.

Oh dear I did google and find cheese spreads here, but they are not
something that would appeal.


>

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

"dsi1" > wrote in message
...
> On Monday, June 13, 2016 at 7:11:04 AM UTC-10, Ophelia wrote:
>> "KenK" > wrote in message
>> ...
>> > "Ophelia" > wrote in news:ds7qkuF2vgtU1
>> > @mid.individual.net:
>> >
>> >>
>> >>
>> >> A few people here advised me on how to make them. I made a couple of
>> >> mistakes but was soon put right.
>> >>
>> >> Well, I have to inform you that I am now hooked!
>> >>
>> >> AND IT'S ALL YOUR FAULT !!!
>> >>
>> >> Guess what my favourite breakfast is now?? ?
>> >>
>> >> ;-)
>> >>
>> >>
>> >>
>> >
>> > If you make grilled cheese sandwiches as I do. remember there are many
>> > other such sandwiches - most any lunch meat and cheese. Like ham or
>> > braunsweiger (sp?) (I call it liver sausage!) and I prefer Velveeta or
>> > its generic for grilling.
>>
>> Is that what I call, Plastic Cheese? I don't like it and I am happy with
>> cheddar
>>
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> Process cheese came into being during the American depression. It was
> cheaper than regular cheese. My guess it's because surplus milk could be
> converted into this stuff and it would keep longer. I believe that it was
> process cheese that made the grilled cheese sandwich possible. When I was
> growing up the idea of using real cheese to make a grilled sandwich was
> not a consideration.
>
> These days process cheese is viewed with suspicion and disgust and using
> real cheese in these sandwiches is a popular idea. Heck, even I am
> beginning to see the light.
>
> I can certainly understand your reluctance to try a sandwich made from
> American cheese. You pretty much have to be raised on the stuff to have
> the slightest appreciation of this material

Thanks I guess I am a fussy eater. I tend to know what I like and stick
to it.


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

On Monday, June 13, 2016 at 6:26:59 AM UTC-7, Ophelia wrote:
> A few people here advised me on how to make them. I made a couple of
> mistakes but was soon put right.
>
> Well, I have to inform you that I am now hooked!
>
> AND IT'S ALL YOUR FAULT !!!
>
> Guess what my favourite breakfast is now?? ?
>
> ;-)
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

HI!

All foodies give their own touch in food preparation so am i,
My grilled sandwich is bit different with indian flavors....
how to make the recipe:
1first grate the cheese and keep aside. then spread butter on each slice.
2top half of the bread slices with grated cheese.Add slices of zucchini, red onions, mashed potatoes
3sprinkle two to three pinches of black pepper powder, cumin powder and chaat masala on each slice which is topped with grated cheese.
4cover the cheese topped slices with the remaining buttered breads.
5spread Garlic butter on top of each slice.
6on a heated grill place the sandwich carefully with the buttered side facing down.
8spread butter on the top slices. close the grill sandwich maker and grill for 2-3 minutes till the sandwiches are crisp and golden.
serve grilled cheese sandwich hot, plain or accompanied with green chutney or tomato chutney.
Got many ideas of healthy cooking from: http://www.wellbeingart.com/some-eas...food-cravings/