I've just been making a cheesecake - the worst part is getting the
cheese out of the packaging. Is there some easy way that had not
occurred to me? Has to be the worst packaging possible IMO!

On Sat, 17 Sep 2016 11:33:05 -0300, wrote:

>I've just been making a cheesecake - the worst part is getting the
>cheese out of the packaging. Is there some easy way that had not
>occurred to me? Has to be the worst packaging possible IMO!


I'm wih you, it is a pain to get the cheeese off the wrapper, here's
what I do.
I set the block of cheese on end, with the seam on top. Pull that seam
completely apart across the top and down the sides. Now the wrapper is
laying flat and I get a knife and scrape the cheese off. easy peasy.

koko

--

Food is our common ground, a universal experience
James Beard

wrote:
>
> I've just been making a cheesecake - the worst part is getting the
> cheese out of the packaging. Is there some easy way that had not
> occurred to me? Has to be the worst packaging possible IMO!

Take it out of the foil packaging while it's still cold?

On Sat, 17 Sep 2016 08:00:19 -0700, koko > wrote:

>On Sat, 17 Sep 2016 11:33:05 -0300, wrote:
>
>>I've just been making a cheesecake - the worst part is getting the
>>cheese out of the packaging. Is there some easy way that had not
>>occurred to me? Has to be the worst packaging possible IMO!
>
>
>I'm wih you, it is a pain to get the cheeese off the wrapper, here's
>what I do.
>I set the block of cheese on end, with the seam on top. Pull that seam
>completely apart across the top and down the sides. Now the wrapper is
>laying flat and I get a knife and scrape the cheese off. easy peasy.
>
>koko

That's pretty much what I do but I am always covered in cheese after
four bars and feel it is an area where the packaging could be much
better. I made the favourite today but subbed in blackberries as my
daughter prefers those to raspberries.


White Chocolate Raspberry Cheesecake
(Gourmet Magazine, September 2001)

For crust:
1 cup slivered almonds
2 cups graham cracker crumbs
1/2 stick (1/4 cup) unsalted butter, melted

Filling:
8 oz. white chocolate
4 (8 oz.) packages cream cheese, softened
1/2 cup plus 2 tbs. sugar
4 whole large eggs
2 large egg yolks
2 tbs. all purpose flour
1 tsp. vanilla
2 cups fresh raspberries

Make crust:
Finely grind almonds and crumbs in a food processor and add butter,
blending until combined. Press over bottom and 2/3 up the side of a
10"
springform pan.

Make filling:
Preheat oven to 350F
Melt chocolate in a double boiler or a large metal bowl set over a
saucepan of barely simmering water, stirring until smooth, and remove
from heat.
Beat cream cheese with an electric mixer at medium speed until fluffy,
then beat in sugar. Add whole eggs and yolks, 1 at a time, beating
well
at low speed and scraping down bowl after each addition.
Beat in flour and vanilla until just combined, then add melted
chocolate in a slow stream, beating until filling is well combined.
Arrange berries in a layer over crust and pour filling into crust.
Bake
in middle of oven until cake is set 3 inches from edge, but center is
still wobbly when pan is gently shaken, 45 to 55 minutes.
Run a thin knife around edge of cake to loosen, then cool completely
in
pan on a rack. Cake will continue to set as it cools. Serve at room
temperature, or chilled.

On Saturday, September 17, 2016 at 11:18:43 AM UTC-4, Gary wrote:
> wrote:
> >
> > I've just been making a cheesecake - the worst part is getting the
> > cheese out of the packaging. Is there some easy way that had not
> > occurred to me? Has to be the worst packaging possible IMO!
>
> Take it out of the foil packaging while it's still cold?

I concur. It's easy-peasy to do if you take off the wrapper
right out of the fridge.

Cindy

On Saturday, September 17, 2016 at 10:36:55 AM UTC-5, Cindy Hamilton wrote:
>
> On Saturday, September 17, 2016 at 11:18:43 AM UTC-4, Gary wrote:
>
> > Take it out of the foil packaging while it's still cold?
>
> I concur. It's easy-peasy to do if you take off the wrapper
> right out of the fridge.
>
> Cindy
>
>
Me, too.

I made egg salad earlier this week and opened the
package down the seam right after taking out of the 'frig.
Plopped into a bowl, covered it and left it on the counter
to soften. Needless to say it's a lot easier to work with
once it's room temperature.

" wrote:
>
> I made egg salad earlier this week and opened the
> package down the seam right after taking out of the 'frig.
> Plopped into a bowl, covered it and left it on the counter
> to soften. Needless to say it's a lot easier to work with
> once it's room temperature.

You make egg salad with cream cheese? hmmm
Please tell me more.... like a recipe? :-D

>Dora's White Chocolate Raspberry Cheesecake
>
>lucretia borgia wrote:
>> "bungadora" >,in
>> rec.crafts.textiles.needleworkwrote:
>> and entertained us with
>> >I had people over for dinner last night, and while making white
>> >chocolate raspberry cheesecake, noticed the oven was dirty. So I got up
>> >bright and early this morning, ate some leftovers, and went to Safeway
>> >for some oven cleaning stuff.
>>
>> You could spend a few minutes typing out the recipe for the white
>> chocolate raspberry cheesecake lol
>>
>> I like white chocolate and raspberries are my second favourite fruit,
>> so it's very tempting, pretty please ???
>
>
>Well, you got me just as I was finishing my beer. One beer and you can talk me into almost anything.
>
>White Chocolate Raspberry Cheesecake
>(Gourmet Magazine, September 2001)
>
>For crust:
>1 cup slivered almonds
>2 cups graham cracker crumbs
>1/2 stick (1/4 cup) unsalted butter, melted
>
>Filling:
>8 oz. white chocolate
>4 (8 oz.) packages cream cheese, softened
>1/2 cup plus 2 tbs. sugar
>4 whole large eggs
>2 large egg yolks
>2 tbs. all purpose flour
>1 tsp. vanilla
>2 cups fresh raspberries
>
>Make crust:
>Finely grind almonds and crumbs in a food processor and add butter,
>blending until combined. Press over bottom and 2/3 up the side of a 10"
>springform pan.
>
>Make filling:
>Preheat oven to 350F
>Melt chocolate in a double boiler or a large metal bowl set over a
>saucepan of barely simmering water, stirring until smooth, and remove
>from heat.
>Beat cream cheese with an electric mixer at medium speed until fluffy,
>then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well
>at low speed and scraping down bowl after each addition.
>Beat in flour and vanilla until just combined, then add melted
>chocolate in a slow stream, beating until filling is well combined.
>Arrange berries in a layer over crust and pour filling into crust. Bake
>in middle of oven until cake is set 3 inches from edge, but center is
>still wobbly when pan is gently shaken, 45 to 55 minutes.
>Run a thin knife around edge of cake to loosen, then cool completely in
>pan on a rack. Cake will continue to set as it cools. Serve at room
>temperature, or chilled. Dora.
>
>
On Sat, 17 Sep 2016 08:36:50 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, September 17, 2016 at 11:18:43 AM UTC-4, Gary wrote:
>> wrote:
>> >
>> > I've just been making a cheesecake - the worst part is getting the
>> > cheese out of the packaging. Is there some easy way that had not
>> > occurred to me? Has to be the worst packaging possible IMO!
>>
>> Take it out of the foil packaging while it's still cold?
>
>I concur. It's easy-peasy to do if you take off the wrapper
>right out of the fridge.
>
>Cindy

Iwill try that and see, usually I take them out early a.m. and leave
on the side to warm up.

On Sat, 17 Sep 2016 11:14:59 -0500, Sqwertz >
wrote:

>On Sat, 17 Sep 2016 11:33:05 -0300, wrote:
>
>> I've just been making a cheesecake - the worst part is getting the
>> cheese out of the packaging. Is there some easy way that had not
>> occurred to me? Has to be the worst packaging possible IMO!
>
>Remove the wrapper before letting it come up to room temp. The cheese
>won't barely stick if it's still refrigerator cold (34-36F).
>
>-sw

So Cindy suggested, will try it next time.

> wrote in message
...
> On Sat, 17 Sep 2016 11:14:59 -0500, Sqwertz >
> wrote:
>
>>On Sat, 17 Sep 2016 11:33:05 -0300, wrote:
>>
>>> I've just been making a cheesecake - the worst part is getting the
>>> cheese out of the packaging. Is there some easy way that had not
>>> occurred to me? Has to be the worst packaging possible IMO!
>>
>>Remove the wrapper before letting it come up to room temp. The cheese
>>won't barely stick if it's still refrigerator cold (34-36F).
>>
>>-sw
>
> So Cindy suggested, will try it next time.

I don't use it often, so I buy the tubs.

Cheri

On 9/17/2016 10:33 AM, wrote:
> I've just been making a cheesecake - the worst part is getting the
> cheese out of the packaging. Is there some easy way that had not
> occurred to me? Has to be the worst packaging possible IMO!
>
It is poor packaging but it needs to be well chilled first. You can let
it soften for the cheesecake in a mixing bowl.

Jill

On Sat, 17 Sep 2016 12:26:39 -0300, wrote:

>On Sat, 17 Sep 2016 08:00:19 -0700, koko > wrote:
>
>>On Sat, 17 Sep 2016 11:33:05 -0300, wrote:
>>
>>>I've just been making a cheesecake - the worst part is getting the
>>>cheese out of the packaging. Is there some easy way that had not
>>>occurred to me? Has to be the worst packaging possible IMO!
>>
>>
>>I'm wih you, it is a pain to get the cheeese off the wrapper, here's
>>what I do.
>>I set the block of cheese on end, with the seam on top. Pull that seam
>>completely apart across the top and down the sides. Now the wrapper is
>>laying flat and I get a knife and scrape the cheese off. easy peasy.
>>
>>koko
>
>That's pretty much what I do but I am always covered in cheese after
>four bars and feel it is an area where the packaging could be much
>better. I made the favourite today but subbed in blackberries as my
>daughter prefers those to raspberries.
>
>
>White Chocolate Raspberry Cheesecake
>(Gourmet Magazine, September 2001)
>
>For crust:
>1 cup slivered almonds
>2 cups graham cracker crumbs
>1/2 stick (1/4 cup) unsalted butter, melted
>
>Filling:
>8 oz. white chocolate
>4 (8 oz.) packages cream cheese, softened
>1/2 cup plus 2 tbs. sugar
>4 whole large eggs
>2 large egg yolks
>2 tbs. all purpose flour
>1 tsp. vanilla
>2 cups fresh raspberries
>
>Make crust:
>Finely grind almonds and crumbs in a food processor and add butter,
>blending until combined. Press over bottom and 2/3 up the side of a
>10"
>springform pan.
>
>Make filling:
>Preheat oven to 350F
>Melt chocolate in a double boiler or a large metal bowl set over a
>saucepan of barely simmering water, stirring until smooth, and remove
>from heat.
>Beat cream cheese with an electric mixer at medium speed until fluffy,
>then beat in sugar. Add whole eggs and yolks, 1 at a time, beating
>well
>at low speed and scraping down bowl after each addition.
>Beat in flour and vanilla until just combined, then add melted
>chocolate in a slow stream, beating until filling is well combined.
>Arrange berries in a layer over crust and pour filling into crust.
>Bake
>in middle of oven until cake is set 3 inches from edge, but center is
>still wobbly when pan is gently shaken, 45 to 55 minutes.
>Run a thin knife around edge of cake to loosen, then cool completely
>in
>pan on a rack. Cake will continue to set as it cools. Serve at room
>temperature, or chilled.
>
That looks like it would be fabulous.

koko

--

Food is our common ground, a universal experience
James Beard

On Sat, 17 Sep 2016 12:34:12 -0500, Sqwertz >
wrote:

>On Sat, 17 Sep 2016 14:23:38 -0300, wrote:
>
>> On Sat, 17 Sep 2016 11:14:59 -0500, Sqwertz >
>> wrote:
>>
>>>Remove the wrapper before letting it come up to room temp. The cheese
>>>will barely stick if it's still refrigerator cold (34-36F).
>>
>> So Cindy suggested, will try it next time.
>
>Well, I think Gary had the first correct answer :-) I was third in
>line while not reading ahead.
>
>BTW, "Philly Cheese" is a sandwich. only furriners (Italians,
>especially) call cream cheese "philly cheese" :-)
>
>-sw

Well there you go, I'm a Scottish Canadian furriner !

On Saturday, September 17, 2016 at 11:40:24 AM UTC-5, Gary wrote:
>
> " wrote:
> >
> > I made egg salad earlier this week and opened the
> > package down the seam right after taking out of the 'frig.
> > Plopped into a bowl, covered it and left it on the counter
> > to soften. Needless to say it's a lot easier to work with
> > once it's room temperature.
>
> You make egg salad with cream cheese? hmmm
> Please tell me more.... like a recipe? :-D
>
>
When I make egg salad I'll do a half dozen boiled eggs.
To those chopped eggs I'll add half of an 8 ounce block
of softened cream cheese.* Salt to taste and a fair
amount of mayonnaise. Mix well; delicious immediately
but superb once it's been chilled.

*I used to see 3 ounce packages of cream cheese in the
dairy case but lately I can't find it. A half a block
works quite well and if you like more you can certainly
add it. Make sure you let it come to room temperature
before you attempt to mix the ingredients or you'll be
stirring forever.

Serving hint: Split an English muffin and lightly,
lightly smear each half with softened butter. Run under
the broiler until just barely golden brown. Spoon a
heaping teaspoon (same size spoon you use to stir coffee,
not a measuring teaspoon)on top of muffins and spread to
the edges. Prepare to smack your lips once you taste it.

Club crackers also go quite well with egg salad.

In article >, ost
says...
>
> On Sat, 17 Sep 2016 14:23:38 -0300, wrote:
>
> > On Sat, 17 Sep 2016 11:14:59 -0500, Sqwertz >
> > wrote:
> >
> >>Remove the wrapper before letting it come up to room temp. The cheese
> >>will barely stick if it's still refrigerator cold (34-36F).
> >
> > So Cindy suggested, will try it next time.
>
> Well, I think Gary had the first correct answer :-) I was third in
> line while not reading ahead.
>
> BTW, "Philly Cheese" is a sandwich. only furriners (Italians,
> especially) call cream cheese "philly cheese" :-)

In UK "Philadelphia" is a very well known brand of cream cheese; often
abbreviated to Philly.

https://www.philadelphia.co.uk/

Janet UK

On 9/18/2016 12:36 PM, Janet wrote:
> In article >, ost
> says...
>>
>> On Sat, 17 Sep 2016 14:23:38 -0300, wrote:
>>
>>> On Sat, 17 Sep 2016 11:14:59 -0500, Sqwertz >
>>> wrote:
>>>
>>>> Remove the wrapper before letting it come up to room temp. The cheese
>>>> will barely stick if it's still refrigerator cold (34-36F).
>>>
>>> So Cindy suggested, will try it next time.
>>
>> Well, I think Gary had the first correct answer :-) I was third in
>> line while not reading ahead.
>>
>> BTW, "Philly Cheese" is a sandwich. only furriners (Italians,
>> especially) call cream cheese "philly cheese" :-)
>
> In UK "Philadelphia" is a very well known brand of cream cheese; often
> abbreviated to Philly.
>
> https://www.philadelphia.co.uk/
>
> Janet UK
>

Italy has hundreds of great cheeses, but they also have Philadelphia. I
only understood a portion of the commercial but it always ended in a
smooth male voice saying "feeeladelphiia"

On 09/17/2016 08:26 AM, wrote:
> On Sat, 17 Sep 2016 08:00:19 -0700, koko > wrote:
>
>> On Sat, 17 Sep 2016 11:33:05 -0300, wrote:
>>
>>> I've just been making a cheesecake - the worst part is getting the
>>> cheese out of the packaging. Is there some easy way that had not
>>> occurred to me? Has to be the worst packaging possible IMO!
>>
>>
>> I'm wih you, it is a pain to get the cheeese off the wrapper, here's
>> what I do.
>> I set the block of cheese on end, with the seam on top. Pull that seam
>> completely apart across the top and down the sides. Now the wrapper is
>> laying flat and I get a knife and scrape the cheese off. easy peasy.
>>
>> koko
>
> That's pretty much what I do but I am always covered in cheese after
> four bars and feel it is an area where the packaging could be much
> better. I made the favourite today but subbed in blackberries as my
> daughter prefers those to raspberries.
>
>
> White Chocolate Raspberry Cheesecake
> (Gourmet Magazine, September 2001)
>
> For crust:
> 1 cup slivered almonds
> 2 cups graham cracker crumbs
> 1/2 stick (1/4 cup) unsalted butter, melted
>
> Filling:
> 8 oz. white chocolate
> 4 (8 oz.) packages cream cheese, softened
> 1/2 cup plus 2 tbs. sugar
> 4 whole large eggs
> 2 large egg yolks
> 2 tbs. all purpose flour
> 1 tsp. vanilla
> 2 cups fresh raspberries
>
> Make crust:
> Finely grind almonds and crumbs in a food processor and add butter,
> blending until combined. Press over bottom and 2/3 up the side of a
> 10"
> springform pan.
>
> Make filling:
> Preheat oven to 350F
> Melt chocolate in a double boiler or a large metal bowl set over a
> saucepan of barely simmering water, stirring until smooth, and remove
> from heat.
> Beat cream cheese with an electric mixer at medium speed until fluffy,
> then beat in sugar. Add whole eggs and yolks, 1 at a time, beating
> well
> at low speed and scraping down bowl after each addition.
> Beat in flour and vanilla until just combined, then add melted
> chocolate in a slow stream, beating until filling is well combined.
> Arrange berries in a layer over crust and pour filling into crust.
> Bake
> in middle of oven until cake is set 3 inches from edge, but center is
> still wobbly when pan is gently shaken, 45 to 55 minutes.
> Run a thin knife around edge of cake to loosen, then cool completely
> in
> pan on a rack. Cake will continue to set as it cools. Serve at room
> temperature, or chilled.
>
>

In times past, I have bought huge blocks of cream cheese, about 3 pounds
each if I recall correctly, at Costco. If Costco is not convenient, look
around in a restaurant supply store, such as Cash and Carry, for the big
blocks. This should cut down on the tedium and mess of unwrapping
several individual bars. It might even be less expensive.

On Sun, 18 Sep 2016 12:06:23 -0700, Whirled Peas >
wrote:

>On 09/17/2016 08:26 AM, wrote:
>> On Sat, 17 Sep 2016 08:00:19 -0700, koko > wrote:
>>
>>> On Sat, 17 Sep 2016 11:33:05 -0300, wrote:
>>>
>>>> I've just been making a cheesecake - the worst part is getting the
>>>> cheese out of the packaging. Is there some easy way that had not
>>>> occurred to me? Has to be the worst packaging possible IMO!
>>
>>
>
>In times past, I have bought huge blocks of cream cheese, about 3 pounds
>each if I recall correctly, at Costco. If Costco is not convenient, look
>around in a restaurant supply store, such as Cash and Carry, for the big
>blocks. This should cut down on the tedium and mess of unwrapping
>several individual bars. It might even be less expensive.

There's a thought, never looked when I have been there. Thanks.

On Sat, 17 Sep 2016 12:34:12 -0500, Sqwertz >
wrote:

>BTW, "Philly Cheese" is a sandwich. only furriners (Italians,
>especially) call cream cheese "philly cheese" :-)
>
>-sw

explain Steve?

-a Philly Cheese Sandwich

-a Philly Cheesesteak Sandwich

The World famous Philly Cheese Steak sandwich does not have cream
cheese...it's Velveeta.

William

Alan Fitzgerald wrote:
>
> Having been to "PAT'S" several times, I know for a fact that there is no
> "cream cheese" any where to be found around the joint.
> Velveeta? You moron!
>
> It IS Cheese Wiz! https://en.wikipedia.org/wiki/Cheez_Whiz Or Provolone.
> or..American...or mozzarella. :/
> No Velveeta ,you moop!
>
> As an American, you drive your Harley up to the place respectfully, and
> order a "cheese wit."
>
> Anybody that goes to Geno's , is odd.

I know everyone argues about their favorites but....have you ever
bought one from each place (Pat's and Geno's) and did a side
by side comparison? That's the only way to know for sure what
you really like best.

I've done the side-by-side with root-beer, and worchestershire sauce and
soon to try the Irish butter vs my normal butter. Often, the results
will surprise you when you have both right in front of you and you taste
back ant forth.

On 9/22/2016 8:44 AM, Alan Fitzgerald wrote:
>
>

>
> As an American, you drive your Harley up to the place respectfully, and
> order a "cheese wit."
>
> Anybody that goes to Geno's , is odd.
>
>
>
Born and raised in Philly. Been to both, never saw a reason to go back.
They are good at garnering publicity, but better cheesesteaks can be
had.

Prefer American or provolone over that glop in a jar.

On 9/22/2016 9:02 AM, Gary wrote:

>
> I know everyone argues about their favorites but....have you ever
> bought one from each place (Pat's and Geno's) and did a side
> by side comparison? That's the only way to know for sure what
> you really like best.

Yeah, they both suck. They have a "feud" going for decades that brings
in the tourists to both places.

Ed Pawlowski > wrote in
:

> On 9/22/2016 8:44 AM, Alan Fitzgerald wrote:
>>
>>
>
>>
>> As an American, you drive your Harley up to the place respectfully,
>> and order a "cheese wit."
>>
>> Anybody that goes to Geno's , is odd.
>>
>>
>>
> Born and raised in Philly. Been to both, never saw a reason to go
> back.
> They are good at garnering publicity, but better cheesesteaks can be
> had.
>
> Prefer American or provolone over that glop in a jar.

Pat's and Geno's are tourist traps in my book. I once dubbed their
offerings as the Bookbinder's of Cheesesteaks. Almost any cheesesteak
from my old neighborhood was better than the crap they pawn off as food.

I'll be heading back in a month or two to visit and I'll be getting my
cheesesteak from either Dallessandro's or Chubby's. I'm told Johnny's
Hots makes a killer cheesesteak but the hot sausages are so good that I
always order those.

https://foursquare.com/v/johnnys-hot...64a520865025e3

I buy thinly sliced prime rib and use that with White Vermont Cheddar and
sweet peppers on my steaks. Despite the expensive meat, it's still a
third of the cost of their swill. (Onions? Of course!)

--
Cujo - The Official Overseer of Kooks and Trolls in dfw.*,
alt.paranormal, alt.astrology and alt.astrology.metapsych. Supreme Holy
Overlord of alt.****nozzles. Winner of the 8/2000, 2/2003 & 4/2007 HL&S
award. July 2005 Hammer of Thor. Winning Trainer - Barbara Woodhouse
Memorial Dog Whistle - 12/2005 & 4/2008. COOSN-266-06-01895.
"It is truly KOOKY to be so obsessed with someone's success and your
inability to defeat them, that you parade around as them." Edmo,
explaining his use of all his sockpuppets.

That "glop in a jar" has changed texture from the original stuff. I really
liked the original ... But apparently when refrigerated, it was too stiff for
the incompetents to spread it easily, so now it is spreadable and has a
strange, kinda grainy texture and a different taste. I wish they would
bring back the original in a retro reintroduction publicity ploy. ;-))

N.

" wrote:
>
> Gary wrote:
> > You make egg salad with cream cheese? hmmm
> > Please tell me more.... like a recipe? :-D
> >
> >
> When I make egg salad I'll do a half dozen boiled eggs.
> To those chopped eggs I'll add half of an 8 ounce block
> of softened cream cheese.* Salt to taste and a fair
> amount of mayonnaise. Mix well; delicious immediately
> but superb once it's been chilled.

I'm a bit late responding but thanks for that. I bought
some cream cheese the other day. I'll try your addition
sometime this week.

I like egg salad sandwiches on fresh white bread along
with some crisp iceburg lettuce. All chilled as you
mentioned.

" wrote:
>
> Gary wrote:
> > You make egg salad with cream cheese? hmmm
> > Please tell me more.... like a recipe? :-D
> >
> >
> When I make egg salad I'll do a half dozen boiled eggs.
> To those chopped eggs I'll add half of an 8 ounce block
> of softened cream cheese.* Salt to taste and a fair
> amount of mayonnaise. Mix well; delicious immediately
> but superb once it's been chilled.

I'm a bit late responding but thanks for that. I bought
some cream cheese the other day. I'll try your addition
sometime this week.

I like egg salad sandwiches on fresh white bread along
with some crisp iceburg lettuce. All chilled as you
mentioned.

On Sunday, September 25, 2016 at 6:45:34 AM UTC-5, Gary wrote:
> " wrote:
> >
> > When I make egg salad I'll do a half dozen boiled eggs.
> > To those chopped eggs I'll add half of an 8 ounce block
> > of softened cream cheese.* Salt to taste and a fair
> > amount of mayonnaise. Mix well; delicious immediately
> > but superb once it's been chilled.
>
> I'm a bit late responding but thanks for that. I bought
> some cream cheese the other day. I'll try your addition
> sometime this week.
>
>
Let me know if you like it or don't like it.

" wrote:
>
> On Sunday, September 25, 2016 at 6:45:34 AM UTC-5, Gary wrote:
> > " wrote:
> > >
> > > When I make egg salad I'll do a half dozen boiled eggs.
> > > To those chopped eggs I'll add half of an 8 ounce block
> > > of softened cream cheese.* Salt to taste and a fair
> > > amount of mayonnaise. Mix well; delicious immediately
> > > but superb once it's been chilled.
> >
> > I'm a bit late responding but thanks for that. I bought
> > some cream cheese the other day. I'll try your addition
> > sometime this week.
> >
> >
> Let me know if you like it or don't like it.

I ended up making it later yesterday. Very good stuff! I had it for
lunch and a later snack. I only make egg salad about once per year but I
*will* add in the cream cheese from now on. I still have more leftover.
The other 4 oz of cream cheese I might just use to snack on for a few
days....just a bit of it plain tastes nice.

Thanks for the suggestion. I like it.

On Monday, September 26, 2016 at 7:47:27 AM UTC-5, Gary wrote:
>
> " wrote:
> > >
> > Let me know if you like it or don't like it.
>
> I ended up making it later yesterday. Very good stuff! I had it for
> lunch and a later snack. I only make egg salad about once per year but I
> *will* add in the cream cheese from now on. I still have more leftover.
> The other 4 oz of cream cheese I might just use to snack on for a few
> days....just a bit of it plain tastes nice.
>
> Thanks for the suggestion. I like it.
>
>
I'm glad you like it, the cream cheese gives it a nice flavor,
nothing overpowering just that extra something. Anytime you
have a leftover English muffin and have the egg salad made, try
it split, lightly buttered, and run under the broiler.

Oh yeah, plain cream cheese is lip smacking good.

:-)

" wrote:
>
> I'm glad you like it, the cream cheese gives it a nice flavor,
> nothing overpowering just that extra something.

It's true. The cream cheese gives egg salad the extra punch.
I'll use it from now on.

Now about my leftover cream cheese. Thinking about adding some to tuna
salad while it's still fresh. Hmmmm.

On Tuesday, September 27, 2016 at 8:39:58 AM UTC-5, Gary wrote:
>
> Now about my leftover cream cheese. Thinking about adding some to tuna
> salad while it's still fresh. Hmmmm.
>
>
Ewwwwwwwwwwwwwwwwww.

On Tuesday, September 27, 2016 at 3:39:58 AM UTC-10, Gary wrote:
> " wrote:
> >
> > I'm glad you like it, the cream cheese gives it a nice flavor,
> > nothing overpowering just that extra something.
>
> It's true. The cream cheese gives egg salad the extra punch.
> I'll use it from now on.
>
> Now about my leftover cream cheese. Thinking about adding some to tuna
> salad while it's still fresh. Hmmmm.

My daughter was eating sushi that had salmon, cream cheese, and lettuce last night. Oh those kids!

On 9/27/2016 11:29 AM, l not -l wrote:

>
> I never think to buy grape jelly to recreate the terrific grape jelly and
> cream cheese omelet I had many years ago in the "coffee shop" of a Miami
> Beach hotel (probably the Fountainebleu).
>

Oooohhhh, I've not had a jelly omelet for many years. I may try that
soon too.

On Tue, 27 Sep 2016 18:41:39 -0400, Ed Pawlowski > wrote:

>On 9/27/2016 11:29 AM, l not -l wrote:
>
>>
>> I never think to buy grape jelly to recreate the terrific grape jelly and
>> cream cheese omelet I had many years ago in the "coffee shop" of a Miami
>> Beach hotel (probably the Fountainebleu).
>>
>
>Oooohhhh, I've not had a jelly omelet for many years. I may try that
>soon too.

I happen to enjoy Welches concord grape jelly... makes any cheapo
toasted bread gourmet... very good on toasted British.

"Brooklyn1" wrote in message
...

On Tue, 27 Sep 2016 18:41:39 -0400, Ed Pawlowski > wrote:

>On 9/27/2016 11:29 AM, l not -l wrote:
>
>>
>> I never think to buy grape jelly to recreate the terrific grape jelly and
>> cream cheese omelet I had many years ago in the "coffee shop" of a Miami
>> Beach hotel (probably the Fountainebleu).
>>
>
>Oooohhhh, I've not had a jelly omelet for many years. I may try that
>soon too.

I happen to enjoy Welches concord grape jelly... makes any cheapo
toasted bread gourmet... very good on toasted British.

==========

'ere! I hope you are not thinking of toasting me!!!

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

" wrote:
>
> On Tuesday, September 27, 2016 at 8:39:58 AM UTC-5, Gary wrote:
> >
> > Now about my leftover cream cheese. Thinking about adding some to tuna
> > salad while it's still fresh. Hmmmm.
> >
> >
> Ewwwwwwwwwwwwwwwwww.

LOL! Well maybe just combine both in one TSP to try? heheh

dsi1 wrote:
>
> On Tuesday, September 27, 2016 at 3:39:58 AM UTC-10, Gary wrote:
> > " wrote:
> > >
> > > I'm glad you like it, the cream cheese gives it a nice flavor,
> > > nothing overpowering just that extra something.
> >
> > It's true. The cream cheese gives egg salad the extra punch.
> > I'll use it from now on.
> >
> > Now about my leftover cream cheese. Thinking about adding some to tuna
> > salad while it's still fresh. Hmmmm.
>
> My daughter was eating sushi that had salmon, cream cheese, and lettuce last night. Oh those kids!

My guess is that, in the future, many ppl will eat lettuce wraps with
cream cheese and fish. :-D

Ophelia wrote:
>Brooklyn1 wrote:
>Ed Pawlowski wrote:
>>l not -l wrote:
>>>
>>> I never think to buy grape jelly to recreate the terrific grape jelly and
>>> cream cheese omelet I had many years ago in the "coffee shop" of a Miami
>>> Beach hotel (probably the Fountainebleu).
>>
>>Oooohhhh, I've not had a jelly omelet for many years. I may try that
>>soon too.
>
>I happen to enjoy Welches concord grape jelly... makes any cheapo
>toasted bread gourmet... very good on toasted British.
>
>==========
>
>'ere! I hope you are not thinking of toasting me!!!

Your muffins are already hot! LOL

Gary wrote:
>itsjoannotjoann wrote:
>>Gary wrote:
>> >
>> > Now about my leftover cream cheese. Thinking about adding some to tuna
>> > salad while it's still fresh. Hmmmm.
>> >
>> Ewwwwwwwwwwwwwwwwww.
>
>LOL! Well maybe just combine both in one TSP to try? heheh

http://www.epicurious.com/recipes/fo...eam-cheese-718
https://c2.staticflickr.com/4/3507/3...0cc24ccd_z.jpg

On Tue, 27 Sep 2016 15:22:12 -0700 (PDT), dsi1 >
wrote:
>
> My daughter was eating sushi that had salmon, cream cheese, and lettuce last night. Oh those kids!

Was that a low carb Philly roll? I tried a Philly roll once - no
lettuce, traditional roll except for the inside. Didn't like it.
Yuck.

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