Radio Paradise

Totally makes sense. Many cheeses are finicky about melting and separating, but all the hydrogenated petrochemical by-products in velve... excuse me, 'Processed Cheese Product', would keep everything blended. I'm gonna try it next time I make 'queso fundido'. My first attempt at it was good, but a little processed stuff would keep it from separating.

Ballpark nachos are an abomination.

I've always wondered if "processed cheese food" was what they fed to
cheeses to make them grow.

cc_rider

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Location: Bastrop
Gender: Male

Posted: Apr 27, 2009 - 4:00pm

samiyam wrote:

Velveeta is my culinary secret for making cheese sauces. I use a small amount of that crud to start the sauce which helps to stabilize the sauce so it won't break. However, you have to add lots of other cheeses on top to kill the flavor of the Velveeta or it'll taste like the gawd-awful nachos they serve at Candlestick Park

samiyam

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Location: Moving North

Posted: Apr 27, 2009 - 3:48pm
manbirdexperiment wrote: A Hell without cheese. Except velveeta. Velveeta is my culinary secret for making cheese sauces. I use a small amount of that crud to start the sauce which helps to stabilize the sauce so it won't break. However, you have to add lots of other cheeses on top to kill the flavor of the Velveeta or it'll taste like the gawd-awful nachos they serve at Candlestick Park

Manbird

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Location: La Villa Toscana
Gender: Male

Posted: Apr 27, 2009 - 2:34pm
cc_rider wrote: You are going to Hell. A Hell without cheese. Except velveeta.

cc_rider

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Location: Bastrop
Gender: Male

Posted: Apr 27, 2009 - 2:27pm
Proclivities wrote: Let me guess: Cheeses of Nazareth? Sorry, couldn't resist. You are going to Hell.

JrzyTmata

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Posted: Apr 27, 2009 - 2:26pm
Proclivities wrote: Let me guess: Cheeses of Nazareth? Sorry, couldn't resist. He Delivers.

BillJ

Location: just far enough away from NYC
Gender: Male

Posted: Apr 27, 2009 - 2:13pm
Proclivities wrote: Let me guess: Cheeses of Nazareth? Sorry, couldn't resist. or maybe a holey cheese, like Swiss.

Proclivities

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Location: Paris of the Piedmont
Gender: Male

Posted: Apr 27, 2009 - 1:42pm
manbirdexperiment wrote: Fun Fact: Many of the Christian churches in Marin County offer a piece of cheese with the "body" of Christ. Amen. Let me guess: Cheeses of Nazareth? Sorry, couldn't resist.

samiyam

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Location: Moving North

Posted: Apr 27, 2009 - 12:40pm
MrsHobieJoe wrote: What a lovely story. Almost made me want to put on a wimple... again...

samiyam

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Location: Moving North

Posted: Apr 27, 2009 - 12:31pm

dionysius wrote:

If they believe in transubstantiation, then they believe that the cheese must really and actually be transformed in their mouths into the real, immanent toe-cheese of the Saviour Himself, which He shared with His disciples in the Last Foot-Washing immediately preceding the Last Supper.

This is why I am not a Christian. One reason, anyway.

The reason yer not a Christian is that you were a cat in your last lifetime and you are afraid of water...

samiyam

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Location: Moving North

Posted: Apr 27, 2009 - 12:30pm

MrsHobieJoe wrote:

I'm tempted...not sure if I'm THAT tempted though. Can I take garlic with me to ward off dangerous spirits? I do also find a tendency in some religions to foreswear bodily pleasures in the hope of everafter glory ie is the cheese any good or is it just mousetrap for the good of the soul?

No... garlic doesn't work... But I've hidden bottles of vodka in the bottom of the font and let the priest bless them with the holy water... that seems to work.

dionysius

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Location: The People's Republic of Austin
Gender: Male

Posted: Apr 27, 2009 - 12:28pm

manbirdexperiment wrote:

Fun Fact: Many of the Christian churches in Marin County offer a piece of cheese with the "body" of Christ. Amen.

KurtfromLaQuinta

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Location: Really deep in the heart of South California
Gender: Male

Posted: Apr 27, 2009 - 12:26pm
I just picked up some Cheddar/ Horseradish cheese at Costco the other day. Makes one mean grilled cheese sandwich!

samiyam

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Location: Moving North

Posted: Apr 27, 2009 - 12:25pm

MrsHobieJoe wrote:

I do not need to JUST think of these- I can buy as I wish although in all honesty our health and safety types get all twitchy about raw milk cheese. However with France only 80 miles away there is no crisis here. It's great though that our country has such an excellent re-emergent cheese industry making artisan cheeses - is it similar in the US?

I love goats cheese- especially Vulscombe, a good farmhouse cheddar, comte (jura region in France), picos blue (North West Spain), tetilla (Galicia), soft cheese, hard cheese, hairy cheese, smelly cheese, blue cheeses, chesse wrpped in vineleaves (Banon in France), cheeses wrapped in nettles (Blue Vinny- Dorset), pungent pecorino, pasta with gorgonzola, a mature gruyere, I was obsessed with Brie whilst I was pregnant probably because it was off the menu. OK- you get the message- I love my cheese.

Apparently Sweden does brown cheese- not sure if I'm going to like that one.

Many of the small family dairies have found that in order to compete with the large commercial corporate-run dairies they have to diversify into artisan cheese making and this has started to create some great small run cheeses with some really interesting characteristics but because of the 60 day limit, there is a limit to what can be made. But, yes, we are seeing more of these really good artisan cheeses in the specialty stores and on the cheese trays of the better restaurants.

I could spend the rest of my life traveling and tasting. I saw a fascinating show on PBS here in America about a nun in New England who has a doctorate in cheese and travels all over the world promoting cottage industry cheese production. It all started, she says, from the six cows her nunnery kept.

THE CHEESE NUN

Manbird

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Location: La Villa Toscana
Gender: Male

Posted: Apr 27, 2009 - 12:24pm
MrsHobieJoe wrote: I'm tempted...not sure if I'm THAT tempted though. Can I take garlic with me to ward off dangerous spirits? I do also find a tendency in some religions to foreswear bodily pleasures in the hope of everafter glory ie is the cheese any good or is it just mousetrap for the good of the soul? The answer to these and other profound theological questions may be found here.

Manbird

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Location: La Villa Toscana
Gender: Male

Posted: Apr 27, 2009 - 12:18pm
dionysius wrote: Fun Fact: Many of the Christian churches in Marin County offer a piece of cheese with the "body" of Christ. Amen.

samiyam

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Location: Moving North

Posted: Apr 27, 2009 - 12:08pm
MrsHobieJoe wrote: Like Dionysius on beer I have to say a general affirmative for cheese. I just wish the USA would stop outlawing raw-milk cheeses that aren't aged over 60 days... Think of all those great cottage-type soft cheeses you can get in France you can't get in the USA.

dionysius

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Location: The People's Republic of Austin
Gender: Male

Posted: Apr 27, 2009 - 12:05pm
MrsHobieJoe wrote: Like Dionysius on beer I have to say a general affirmative for cheese.

samiyam

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Location: Moving North

Posted: Apr 27, 2009 - 11:53am
cc_rider wrote: Had a similar style this weekend. Camborzola, I think. A Camembert/Gorgonzola hybrid. I think it's from Germany. Outstanding. c. Yes... I had that once... very good. But the gorgonzola part was layered... kinda weird. But the taste was excellent.

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