On Wed, 14 Sep 2016 19:12:49 -0500, Sqwertz >
wrote:

>
> <boggle> I saw her just fine last time she posted here. And a month
> or two prior to that, too. So WTF does have to so with pierogis,
> attributions, and how anyone except you could confuse Facebook with
> Usenet? Or are you just babbling out of your ass again?

Poor baby.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 14 Sep 2016 19:12:49 -0500, Sqwertz >
wrote:

>On Wed, 14 Sep 2016 15:27:02 -0700, sf wrote:
>
>> On Wed, 14 Sep 2016 14:08:39 -0500, Sqwertz >
>> wrote:
>>
>>> Uh, no. I got all my attributions right. And I certainly know what
>>> group to which I'm posting. Only Bobblehead Barbie could confuse the
>>> two.
>>
>> You must have missed her yearly brag here.
>
><boggle> I saw her just fine last time she posted here. And a month
>or two prior to that, too. So WTF does have to so with pierogis,
>attributions, and how anyone except you could confuse Facebook with
>Usenet? Or are you just babbling out of your ass again?
>
>ObFood: BBQ pork fried rice and home made potstickers for dinner.
>Everything made from scratch (except the potsticker dough!).
>
>-sw
on my print you (sw) show up as the one who claimed that Barb showed
up only when she wanted to brag when in fact it was Gary that posted
that.
Janet

On Wed, 14 Sep 2016 16:43:47 -0600, Janet B >
wrote:

>On Wed, 14 Sep 2016 15:15:40 -0500, Sqwertz >
>wrote:
>
>>On Wed, 14 Sep 2016 10:36:26 -0600, Janet B wrote:
>>
>>> I'm done with ricotta. I've tried and tried to like it and have used
>>> it where required. It is just plain grainy and nasty feeling in the
>>> mouth. It has no taste to make up for those negatives IMO
>>
>>Whey ricotta is nasty stuff and is probably the texture you're
>>describing. Ricotta made from whole milk, while still somewhat
>>lacking in flavor, has a much better texture and mouthfeel.
>>
>>-sw
>glad to know that. I always buy whole milk but I was making lasagna
>and thought I had everything I needed in the house. I didn't have
>ricotta and a neighbor said she had an extra container. I didn't know
>that whole milk made a difference. I couldn't remember that it had
>been so bad before but I seldom make foods that require ricotta.
>Janet US

I don't think many keep ricotta as a staple, doesn't have a long shelf
life. When I want to repare a dish that needs ricotta I buy Pollyo,
always good... with ricotta most of the flavor is from other
ingredients, from added herbs and spices, same as mozzerella... sa ve
for pizza few would have ever heard of mozz.

On Wed, 14 Sep 2016 23:21:38 -0400, Brooklyn1
> wrote:

>On Wed, 14 Sep 2016 16:43:47 -0600, Janet B >
>wrote:
>
>>On Wed, 14 Sep 2016 15:15:40 -0500, Sqwertz >
>>wrote:
>>
>>>On Wed, 14 Sep 2016 10:36:26 -0600, Janet B wrote:
>>>
>>>> I'm done with ricotta. I've tried and tried to like it and have used
>>>> it where required. It is just plain grainy and nasty feeling in the
>>>> mouth. It has no taste to make up for those negatives IMO
>>>
>>>Whey ricotta is nasty stuff and is probably the texture you're
>>>describing. Ricotta made from whole milk, while still somewhat
>>>lacking in flavor, has a much better texture and mouthfeel.
>>>
>>>-sw
>>glad to know that. I always buy whole milk but I was making lasagna
>>and thought I had everything I needed in the house. I didn't have
>>ricotta and a neighbor said she had an extra container. I didn't know
>>that whole milk made a difference. I couldn't remember that it had
>>been so bad before but I seldom make foods that require ricotta.
>>Janet US
>
>I don't think many keep ricotta as a staple, doesn't have a long shelf
>life. When I want to repare a dish that needs ricotta I buy Pollyo,
>always good... with ricotta most of the flavor is from other
>ingredients, from added herbs and spices, same as mozzerella... sa ve
>for pizza few would have ever heard of mozz.

that is not a brand that is available here. No, you're right, one
doesn't keep ricotta as a staple. I simply ran through items in my
head and thought I was good. When I got right down to it, in the
midst of preparation, I realized I needed the ricotta. I was winging
it at the time because I planned to use the lasagna to use up an over
abundance of crook neck squash. I was focused on the squash. The
lasagna turned out really good with the squash in there. The
crookneck squash went crazy this year and I had to figure out a lot of
ways to use it.
Janet US

On Thu, 15 Sep 2016 01:10:01 -0500, Sqwertz >
wrote:

> On Wed, 14 Sep 2016 23:49:48 -0600, Janet B wrote:
>
> > On Wed, 14 Sep 2016 23:21:38 -0400, Brooklyn1
> > > wrote:
> >
> >>I don't think many keep ricotta as a staple, doesn't have a long shelf
> >>life. When I want to repare a dish that needs ricotta I buy Pollyo,
> >>always good... with ricotta most of the flavor is from other
> >>ingredients, from added herbs and spices, same as mozzerella... sa ve
> >>for pizza few would have ever heard of mozz.
> >
> > that is not a brand that is available here.
>
> No matter - Kraft is shutting down the Polly-O factory in New York and
> will probably ditch the brand as well. It's mostly an East coast
> brand originally based in Brooklyn. If they do keep the brand name it
> will just be the Kraft/Frigo/Breakstone equivalent with a Polly-O
> brand name on it. No longer made in New Yawk.
>
Polly-O is a West Coast brand too. Widely available. Frankly, it
won't matter what they put inside the container after the factory
closes, they're all virtually the same.


--
I love cooking with wine.
Sometimes I even put it in the food.