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Index » Music » Whatever » I like cheese Page: 1, 2, 3 ... 20, 21, 22  Next
Post to this Topic
TheKing2

TheKing2 Avatar

Location: Arcadia 234
Gender: Male


Posted: Dec 21, 2021 - 4:13pm

dutch matured cheese. really everything else is, well not dutch matured cheese. Get yours from https://www.boomkampkaas.com/?...
Red_Dragon

Red_Dragon Avatar



Posted: Dec 21, 2021 - 3:54pm

Colby Jack is a favorite for snacking.
miamizsun

miamizsun Avatar

Location: (3261.3 Miles SE of RP)
Gender: Male


Posted: Dec 21, 2021 - 2:35pm

 rhahl wrote:
Yes! Everything in life is about surface area.

other half has been on a smoked gouda grilled cheese kick
every morning i been doing the right thing and producing a perfect gc sandwich
i need a cheese knife or a wire slicer
rhahl

rhahl Avatar



Posted: Dec 21, 2021 - 12:27pm

 miamizsun wrote:
how to cut the cheese properly

 
Yes! Everything in life is about surface area.
miamizsun

miamizsun Avatar

Location: (3261.3 Miles SE of RP)
Gender: Male


Posted: Dec 21, 2021 - 6:18am

how to cut the cheese properly


Proclivities

Proclivities Avatar

Location: Paris of the Piedmont
Gender: Male


Posted: May 20, 2021 - 4:29am

 ScottFromWyoming wrote:

Yep, in this case it's added to (all)(?) shredded cheese to prevent caking. It's in a lot of storebought bread, too. 

We buy a lot of pre-shredded cheese, even parm, because Tillamook's is usually cheaper shredded than it is in a block. It goes bad faster so you have to be aware of that but in sauces etc. I don't taste a big difference. For decoration, on the table, out comes the wedge of parm and the knuckle-shaver.


Yeah, cellulose is in a lot of things - it has several different functions in foods (anti-caking, adding fiber, etc.) - there's no indication of it being unsafe or toxic.
I can see that in recipes that call for large amounts of parmesan, it's understandable why you might want to buy it already grated.  I get cheddar and mozzarella pre-shredded, but those types of cheeses seem more laborious to shred (to me) because they're softer.  Parmesan or Romano are easier to grate (I usually use a micro-plane) because they're so hard, still it is kinda tiresome to have to grate 2 cups of it for Alfredo sauce or something like that (which is probably why I haven't made Alfredo sauce in a while), and there probably isn't a noticeable difference in the flavor.  



R_P

R_P Avatar



Posted: May 19, 2021 - 5:53pm

 Manbird wrote:
Cellulose! Boosh-Wa! Save a tree, don't eat cheese! 

I'll now count that as an extra veggie...
Manbird

Manbird Avatar

Location: Owl Creek Bridge
Gender: Male


Posted: May 19, 2021 - 5:47pm

 R_P wrote:
Cellulose! Boosh-Wa! Save a tree, don't eat cheese! 




R_P

R_P Avatar



Posted: May 19, 2021 - 5:45pm

 Red_Dragon wrote:
Convenience. 'Mericans are lazy fuckers.

Count me in.
Red_Dragon

Red_Dragon Avatar



Posted: May 19, 2021 - 4:55pm

 Proclivities wrote:


Yeah, I remember that news story; it's over 5 years old.  Anyhow, cellulose is not "wood".  It was funny how breathlessly news organizations suggested that people were pouring "sawdust" on their pasta in a flurry of articles back then.  Cellulose is a filler and plant fiber derived from wood, apples, corn husks, or any variety of plant matter.  It's a tasteless powder used as an extender, anti-caking additive and several other uses.  Castle Cheese, and other manufacturers of grated "Parmesan" cheese got in trouble because they didn't list it as an ingredient or they exceeded the acceptable percentage.
I don't know why anyone would want to buy Parmesan (or actual Parmigiano-Reggiano), Romano, or any other hard cheeses, which have already been grated anyhow.












Convenience. 'Mericans are lazy fuckers.

ScottFromWyoming

ScottFromWyoming Avatar

Location: Powell
Gender: Male


Posted: May 19, 2021 - 3:51pm

 Proclivities wrote:


I guess any time there's a way to make an alarming or shocking headline and sub-headline they're almost required to do it.  A few years ago there was a spate of articles about industrial refrigerant (and other scary things) being used in beers all over the world.  As far as I remember, it stemmed from a story of a brewery somewhere that had a leak in one of their refrigerant lines, and had to dispose of hundreds of gallons of beer because it was possible that the refrigerant got into some of the tanks.  That somehow turned into a a wild, urban myth that every brewery that uses that refrigerant for their cooling systems also adds it to their actual beers.

I remember a similar-sounding story that mass brewers would pump ether through their beers to force it to age faster. Maybe, but ether's a natural byproduct of aging beer, so it always felt like someone conflated two ideas.

ScottFromWyoming

ScottFromWyoming Avatar

Location: Powell
Gender: Male


Posted: May 19, 2021 - 3:48pm

 Proclivities wrote:


Yeah, I remember that news story; it's over 5 years old.  Anyhow, cellulose is not "wood".  It was funny how breathlessly news organizations suggested that people were pouring "sawdust" on their pasta in a flurry of articles back then.  Cellulose is a filler and plant fiber derived from wood, apples, corn husks, or any variety of plant matter.  It's a tasteless powder used as an extender, anti-caking additive and several other uses.  Castle Cheese, and other manufacturers of grated "Parmesan" cheese got in trouble because they didn't list it as an ingredient or they exceeded the acceptable percentage.
I don't know why anyone would want to buy Parmesan (or actual Parmigiano-Reggiano), Romano, or any other hard cheeses, which have already been grated anyhow.


Yep, in this case it's added to (all)(?) shredded cheese to prevent caking. It's in a lot of storebought bread, too. 

We buy a lot of pre-shredded cheese, even parm, because Tillamook's is usually cheaper shredded than it is in a block. It goes bad faster so you have to be aware of that but in sauces etc. I don't taste a big difference. For decoration, on the table, out comes the wedge of parm and the knuckle-shaver.
Proclivities

Proclivities Avatar

Location: Paris of the Piedmont
Gender: Male


Posted: May 19, 2021 - 1:43pm

 Ohmsen wrote:

Ah..! Didn't know that. Thx much for the heads-up!
Damn those news media.


I guess any time there's a way to make an alarming or shocking headline and sub-headline they're almost required to do it.  A few years ago there was a spate of articles about industrial refrigerant (and other scary things) being used in beers all over the world.  As far as I remember, it stemmed from a story of a brewery somewhere that had a leak in one of their refrigerant lines, and had to dispose of hundreds of gallons of beer because it was possible that the refrigerant got into some of the tanks.  That somehow turned into a a wild, urban myth that every brewery that uses that refrigerant for their cooling systems also adds it to their actual beers.





Proclivities

Proclivities Avatar

Location: Paris of the Piedmont
Gender: Male


Posted: May 19, 2021 - 12:06pm

 Ohmsen wrote:

Yeah, I remember that news story; it's over 5 years old.  Anyhow, cellulose is not "wood".  It was funny how breathlessly news organizations suggested that people were pouring "sawdust" on their pasta in a flurry of articles back then.  Cellulose is a filler and plant fiber derived from wood, apples, corn husks, or any variety of plant matter.  It's a tasteless powder used as an extender, anti-caking additive and several other uses.  Castle Cheese, and other manufacturers of grated "Parmesan" cheese got in trouble because they didn't list it as an ingredient or they exceeded the acceptable percentage.
I don't know why anyone would want to buy Parmesan (or actual Parmigiano-Reggiano), Romano, or any other hard cheeses, which have already been grated anyhow.









rhahl

rhahl Avatar



Posted: Apr 13, 2021 - 7:57am

 Ohmsen wrote:
 Chease & Desist Style Cheese with Taste Test. To Italy with Love
He sells kits for these projects.


miamizsun

miamizsun Avatar

Location: (3261.3 Miles SE of RP)
Gender: Male


Posted: Apr 12, 2021 - 1:30pm



national grilled cheese day?   maybe









sunybuny

sunybuny Avatar

Location: The West & Best Coast of FLA
Gender: Female


Posted: Sep 3, 2020 - 7:54am

IF you ever find yourself in London and mousing around for the best cheese shop:

https://www.nealsyarddairy.co....

miamizsun

miamizsun Avatar

Location: (3261.3 Miles SE of RP)
Gender: Male


Posted: Sep 3, 2020 - 7:35am

regular fridge shelf life of cheese is better than animal protein

just another reason why cheese wins
miamizsun

miamizsun Avatar

Location: (3261.3 Miles SE of RP)
Gender: Male


Posted: Aug 29, 2020 - 10:37am

is it me or is there a push for grilled cheese in commercials?

i noticed online then on the telly

i recently bought some cheese accessories so maybe that triggered my subconscious


Steely_D

Steely_D Avatar

Location: Biscayne Bay
Gender: Male


Posted: May 18, 2020 - 3:57pm



 Proclivities wrote:

 


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