The mild cheddar blues
Christopher M.
like cheddar comes mostly in the sharp variety.
I'm looking for a good mild cheddar for making a pizza. Colby seems like a
mild cheddar--maybe a little to mild.
W. Pooh (AKA Winnie P.)
Steve Pope
>I'm looking for a good mild cheddar for making a pizza. Colby seems like a
>mild cheddar--maybe a little to mild.
Clover Organic is one possibility, another is the mildest
Tillamook (which is called Medium).
Steve
Goomba
Mozzarella (while not cheddar) is mild and always nice on pizza.
Does it have to be cheddar?
Kent
"Christopher M." <no-spamc...@hotmail.com> wrote in message
news:_TY9k.56$dz.6@trndny01...
sf
*Please* forget about putting cheddar on pizza. Phooey, YUCK!
Pffffht. What were you thinking?????
That was the Great Spirit telling you "Don't do it".
--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
Mae West
sf
<no-spamc...@hotmail.com> wrote:
>I'm looking for a good mild cheddar for making a pizza. Colby seems like a
>mild cheddar--maybe a little to mild.
>
*Please* forget about putting cheddar on pizza. What are you
thinking????? This was a way for the Almighty to say "Don't do it".
Bobo Bonobo®
> On Mon, 30 Jun 2008 04:00:58 GMT, "Christopher M."
>
> >I'm looking for a good mild cheddar for making a pizza. Colby seems like a
> >mild cheddar--maybe a little to mild.
>
> *Please* forget about putting cheddar on pizza. What are you
> thinking????? This was a way for the Almighty to say "Don't do it".
>
pizza. Mozzarella (preferably the whole milk variety) or mild
Provolone are the thing, and none of that government cheese either.
--Bryan
Wayne Boatwright
I don't know where you live, but most supermarkets in my area carry
cheddar in mild, medium, sharp, and extra sharp.
Having said that, I can't imagine putting any type of cheddar cheese on
pizza.
--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Remember, Charlie Chaplin was a mime too...
-------------------------------------------
Sheldon
L00k for Velveeta/Cheez Whiz.
Mozz is the standard but Cabot Pepper Jack works well.
Michel Boucher
473186...@m73g2000hsh.googlegroups.com:
> and none of that government cheese either
You have no idea how ridiculous that sounds. In Canada, the only
government cheese we get are the cock-ups from our non compus mentis
gummint of fools, like the recent series (in and out, Cadman, Couillard...)
So what exactly *is* government cheese?
Jean B.
> On Sun 29 Jun 2008 09:00:58p, Christopher M. told us...
>
>> How do you deal with the lack of mild cheddar at the supermarket? It
>> seems like cheddar comes mostly in the sharp variety.
>>
>> I'm looking for a good mild cheddar for making a pizza. Colby seems like
>> a mild cheddar--maybe a little to mild.
>>
>>
>> W. Pooh (AKA Winnie P.)
>
> I don't know where you live, but most supermarkets in my area carry
> cheddar in mild, medium, sharp, and extra sharp.
>
> Having said that, I can't imagine putting any type of cheddar cheese on
> pizza.
>
pizzas, which she topped with cheddar. Oh, how I loved them.
--
Jean B.
Billy
>Heh! My mom's best friend, my "second mother", made thin crusted
>pizzas, which she topped with cheddar. Oh, how I loved them.
My favorite is shrimp, onion and bleu cheese. This weekend, I
basically made enchilladas suizas, and put on a freshly made pizza
dough, (Fine Cooking recipe) and covered with mozzerella. Wow...was
that a keeper!
Giusi
news:_TY9k.56$dz.6@trndny01...
Don't be silly. Cheddar doesn't belong on pizza. Cheddar is as frequent as
Martians in Italy.
Get some good cheddar and make a quesadilla with it.
Sheldon
> "Christopher M." writes:
>
> > How do you deal with the lack of mild cheddar at the supermarket? It seems
> > like cheddar comes mostly in the sharp variety.
>
> > I'm looking for a good mild cheddar for making a pizza. Colby seems like a
> > mild cheddar--maybe a little to mild.
>
> Get some good cheddar and make a quesadilla with it.
You're the silly one... only food morons buy expensive premium cheeses
and then disregard all the proper keeping/serving admonitions by using
them for cooking. Only the dumbest of dagos would treat expensive
premium cheeses as though it were their usual welfare velveeta, but
then you're another of those taste in ass WOPs who couldn't possibly
appreciate fine foods... typical low IQ 'pissghetti bender.
Steve Pope
>*Please* forget about putting cheddar on pizza. What are you
>thinking????? This was a way for the Almighty to say "Don't do it".
I dunno; it's in no way authentic but there is nothing particularly
wrong with it. You're not going to be able to make an authentic
pizza anyway. So why not.
Steve
sf
Because cheddar simply does NOT belong on pizza. If you want a
grilled cheese sandwich, make one don't adulterate pizza with cheddar.
notbob
> Because cheddar simply does NOT belong on pizza. If you want a
> grilled cheese sandwich, make one don't adulterate pizza with cheddar.
Traditional "grilled cheese" sandwiches never use cheddar cheese. American
cheese, If you're going to be anal about pizza, stay the course. ;)
nb
ChattyCathy
> "Christopher M." <no-spamc...@hotmail.com> ha scritto nel messaggio
> news:_TY9k.56$dz.6@trndny01...
>> How do you deal with the lack of mild cheddar at the supermarket? It
>> seems like cheddar comes mostly in the sharp variety.
>>
>> I'm looking for a good mild cheddar for making a pizza. Colby seems like
>> a mild cheddar--maybe a little to mild.
>
> Don't be silly. Cheddar doesn't belong on pizza. Cheddar is as frequent
> as Martians in Italy.
Heh. Makes sense, seeing as how cheddar is traditionally British...
> Get some good cheddar and make a quesadilla with it.
Or just a nice cheese sandwich ;-)
--
Cheers
Chatty Cathy
Egg tastes better when it's not on your face...
blake murphy
wrote:
cheddar on pizza seems misguided to me in the first place.
your pal,
blake
** Posted from http://www.teranews.com **
blake murphy
<alsa...@gmail.com> wrote:
>Bobo BonoboŽ <CLAS...@brick.net> wrote in news:00914dcc-6809-4f2b-b2cb-
it's surplus cheese formerly given to the poor (a class bobo
desperately fears he will fall into if he hasn't already).
blake murphy
<waynebo...@cox.net> wrote:
>On Sun 29 Jun 2008 09:00:58p, Christopher M. told us...
>
>> How do you deal with the lack of mild cheddar at the supermarket? It
>> seems like cheddar comes mostly in the sharp variety.
>>
>> I'm looking for a good mild cheddar for making a pizza. Colby seems like
>> a mild cheddar--maybe a little to mild.
>>
>>
>> W. Pooh (AKA Winnie P.)
>
>I don't know where you live, but most supermarkets in my area carry
>cheddar in mild, medium, sharp, and extra sharp.
>
>Having said that, I can't imagine putting any type of cheddar cheese on
>pizza.
i would say i wish the extra sharp was sharper.
sf
I think he just bought a house, so he's officially poor now - house
rich, cash poor.
Steve Pope
>On Mon, 30 Jun 2008 16:46:20 +0000 (UTC), spo...@speedymail.org
>>sf <sf.u...@gmail.com :)> wrote:
>>>*Please* forget about putting cheddar on pizza. What are you
>>>thinking????? This was a way for the Almighty to say "Don't do it".
>>I dunno; it's in no way authentic but there is nothing particularly
>>wrong with it. You're not going to be able to make an authentic
>>pizza anyway. So why not.
>Because cheddar simply does NOT belong on pizza. If you want a
>grilled cheese sandwich, make one don't adulterate pizza with cheddar.
In my youth, I would rather enjoy the Vegetarian Delight pizza
from Le Vals: whole wheat, cheddar cheese, fresh tomatos and
alfalfa sprouts.
It of course doesn't resemble a real pizza, but neither did
anything else from Le Vals...
S.
Michel Boucher
news:1b7i6455205jc4tka...@4ax.com:
>>So what exactly *is* government cheese?
>
> it's surplus cheese formerly given to the poor (a class bobo
> desperately fears he will fall into if he hasn't already).
So...it's cheese. What has the fact that it's distributed by the
government have anything to do with it?
Janet
"Michel Boucher" <alsa...@gmail.com> wrote in message
news:Xns9ACD9288E335...@216.196.97.131...
Government surplus cheese is, I believe, what is typically known as
"American" cheese. In otherwords, not anything that anyone with a
functioning tastebud, in the US or out, recognizes as "cheese."
cybercat
"blake murphy" <blakepm...@verizon.net> wrote:
>
> it's surplus cheese formerly given to the poor (a class bobo
> desperately fears he will fall into if he hasn't already).
>
He's already morally bankrupt so wtf. We can only hope the other follows.
Janet Wilder
It's falsely orange. It's salty as heck. It tastes vile. It is some form
of processed cheese that is wannabee American cheese. It's even worse
than Velveeta and a lot harder.
The cheese is packaged in huge loaves that are reportedly stored in
caves that only the Federal Government is aware of.
Government cheese is given away to schools and other institutions that
get funding from the government. Government and chartable organizations
will give it away to poor people.
Many years ago I was raising my 3 kids alone and was out of a job. The
township gave me some of that cheese. Thank goodness they also gave me
government powdered milk so I could dilute the cheese and make the kids
mac and cheese for supper.
(Glad I said "dilute" the cheese. I almost used a different phrase <g>)
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life
Janet Wilder
Have you ever known the government to get anything right?
Janet Wilder
> I don't know where you live, but most supermarkets in my area carry
> cheddar in mild, medium, sharp, and extra sharp.
>
> Having said that, I can't imagine putting any type of cheddar cheese on
> pizza.
>
Pizza Hut's cheese has cheddar in the mixture. My son worked as an
assistant manager for one when he first got out of college.
I don't consider any of those corporate-type pizzas as edible.
Blinky the Shark
> Have you ever known the government to get anything right?
Imagine the mess traffic would be if we *didn't* have traffic controls.
Imagine flying if there were no FFA regulations.
Imagine there being no fire departments.
Imagine there being no paved and lighted streets.
Imagine everyone just throwing their garbage and shit into the streets, as
things used to be before municipal sewer systems.
Imagine.
--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html
Julia Altshuler
for pizza and that cheddar should go elsewhere. But this leads to a
question: Why?
Blue cheese doesn't go on pizza because the flavor would clash with the
tartness of the tomato sauce. (I had to get "blues" out of the subject
line. It was bothering me there.)
If there's nothing intrinsically wrong with flavorwise with putting
cheddar together with tomato in Mexican cooking, why is it wrong to do
so on something that's Italian in its long-ago origins?
Mild cheddar is almost generic in its taste. It isn't strongly
anything, just creamy and cheesy.
How about a thin crusted pizza with tomato sauce, cumin, sour cream,
cilantro, avocado and mild cheddar?
--Lia
Billy
> You're not going to be able to make an authentic
>pizza anyway. So why not.
Who ever said that ham and pineapple makes an authentic pizza? They
sure sell a bunch of 'em. California Pizza Kitchen probably makes a
tofu vegetarian version.
sf
wrote:
Someone gave me a hunk once a billion years ago. Maybe things have
changed, but I thought it was *very* good. Definitely not American
cheese... more like an unaged cheddar. It was softish but still
sliceable, with a very mild and creamy taste.
Dave Smith
> I agree with the others who said that mozzarella is the correct cheese
> for pizza and that cheddar should go elsewhere. But this leads to a
> question: Why?
>
> Blue cheese doesn't go on pizza because the flavor would clash with the
> tartness of the tomato sauce. (I had to get "blues" out of the subject
> line. It was bothering me there.)
>
> If there's nothing intrinsically wrong with flavorwise with putting
> cheddar together with tomato in Mexican cooking, why is it wrong to do
> so on something that's Italian in its long-ago origins?
>
> Mild cheddar is almost generic in its taste. It isn't strongly
> anything, just creamy and cheesy.
>
I don't think that mild cheddar is any less generic than most of the
mozzarella used on pizza. It might be different if most people were eating
pizza made with real, fresh mozzarella, but don't. They usually get the
cheap crap, and it's only benefit is the way it melts and gets stringy.
Giusi
news:kPydnVnnZJQuqfTV...@comcast.com...
>I agree with the others who said that mozzarella is the correct cheese for
>pizza and that cheddar should go elsewhere. But this leads to a question:
>Why?
>
>
> Blue cheese doesn't go on pizza because the flavor would clash with the
> tartness of the tomato sauce. (I had to get "blues" out of the subject
> line. It was bothering me there.)
There is Gorgonzola pizza but not with tomato sauce.
> If there's nothing intrinsically wrong with flavorwise with putting
> cheddar together with tomato in Mexican cooking, why is it wrong to do so
> on something that's Italian in its long-ago origins?
Because it will taste Tex Mex, so why not make a quesadilla?
>
> Mild cheddar is almost generic in its taste. It isn't strongly anything,
> just creamy and cheesy.
>
>
> How about a thin crusted pizza with tomato sauce, cumin, sour cream,
> cilantro, avocado and mild cheddar?
>
>
> --Lia
I will pass on that one. That stuff would not allow the pizza to cook
properly, anyway.
There are several cheeses used on pizza, but none resemble cheddar.
Stracchino with rucola is my favorite pizza, but there's no tomato involved.
The classic red pizza is best with mozzarella, preferably bufala, but fresh
cow is A-OK.
Steve Pope
>On Mon, 30 Jun 2008 16:46:20 +0000 (UTC), spo...@speedymail.org
>> You're not going to be able to make an authentic
>>pizza anyway. So why not.
>Who ever said that ham and pineapple makes an authentic pizza? They
>sure sell a bunch of 'em. California Pizza Kitchen probably makes a
>tofu vegetarian version.
Possibly; I've seen very few tofu pizzas, and even fewer that
really work out. It's practical to get tofu to integrate
into a pasta dish, but pizza is more difficult.
Steve
Chris Marksberry
"Giusi" >>I agree with the others who said that mozzarella is the correct
>>pizza and that cheddar should go elsewhere. But this leads to a question:
>>Why?
>>
>>
>> Blue cheese doesn't go on pizza because the flavor would clash with the
>> tartness of the tomato sauce. (I had to get "blues" out of the subject
>> line. It was bothering me there.)
>
> There is Gorgonzola pizza but not with tomato sauce.
We had a Gorgonzola pizza (no tomato sauce) in Lugano, Switzerland (almost
Italy, but not quite). It was quite tasty. We had it with tomato basil
soup. Excellent meal as was the atmosphere!
cybercat
"Steve Pope" <spo...@speedymail.org> wrote in message
news:g4be4r$5cc$2...@blue.rahul.net...
Ugh. It is really hard to imagine tofu on pizza. I can tolerate it sauteed
in garlic and used in a stir fry, but front and center on pizza?
cybercat
"Julia Altshuler" <jalts...@comcast.net> wrote in message
news:kPydnVnnZJQuqfTV...@comcast.com...
>I agree with the others who said that mozzarella is the correct cheese for
>pizza and that cheddar should go elsewhere. But this leads to a question:
>Why?
>
Because when I was in elementary school the cafeteria ladies put cheddar (or
maybe American) on that thick-crusted, soggy "pizza" they served, the kind
that had hamburger on it?
Nancy Young
"Julia Altshuler" <jalts...@comcast.net> wrote
>I agree with the others who said that mozzarella is the correct cheese
> for pizza and that cheddar should go elsewhere. But this leads to a
> question: Why?
To me cheddar is way heavier than mozzarella. It works for
mac n cheese, but I would not want that melted on my pizza.
nancy
Giusi
news:-YWdnXK4K7U9o_TV...@comcast.com...
Another part of it is that mozzarella is a fresh cheese, well, not so much
that rubbery stuff you can grate, but you know-- and cheddar is an aged
cheese, although often not aged enough for me. I do miss it, but not for
pizza.
Has the OP not left the building?
Serene Vannoy
> Janet Wilder wrote:
>
>> Have you ever known the government to get anything right?
>
> Imagine the mess traffic would be if we *didn't* have traffic controls.
>
> Imagine flying if there were no FFA regulations.
>
> Imagine there being no fire departments.
>
> Imagine there being no paved and lighted streets.
>
> Imagine everyone just throwing their garbage and shit into the streets, as
> things used to be before municipal sewer systems.
>
> Imagine.
>
>
Thank you, Blinky.
ObFood: Government cheese kept my partner's family from starvation, back
in the day. We're both grateful he's around to tell the tale.
Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef
Billy
>> Blue cheese doesn't go on pizza because the flavor would clash with the
>> tartness of the tomato sauce.
There is an entire world of pizza outside of a tomato sauce based
pizza. Pizza agli asparagi....Asparagus and Ham...mozzerella, olive
oil and parmesan. Pizza Di Cipolle E Caprino.....onion, olive oil,
red wine vinegar, fresh goat cheese and chopped walnuts. Pizza Al
Pesto....Goat cheese, olive and pesto. Just a few of many without
any tomatoes!
Billy
<ser...@serenepages.org> wrote:
>ObFood: Government cheese kept my partner's family from starvation, back
>in the day. We're both grateful he's around to tell the tale.
And government cheese has probably been served at Wednesday night
Church social carry in dinners that you can imagine. Bet we all
have eaten some and said....boy, that was good.
Ok...so, you don't go to church.....that was NOT the point of this.
notbob
> Mild cheddar is almost generic in its taste.
The crap being made today certainly is. If ppl want mild cheddar, buy
sharp. That's what mild was 20 yrs ago.
> It isn't strongly
> anything, just creamy and cheesy.
It's just crap. "California Cheese". Bah! I'm ashamed to be even remotely
associated with the name/product.
nb
Steve Pope
>"Steve Pope" <spo...@speedymail.org> wrote in message
>> I've seen very few tofu pizzas, and even fewer that
>> really work out. It's practical to get tofu to integrate
>> into a pasta dish, but pizza is more difficult.
>Ugh. It is really hard to imagine tofu on pizza. I can tolerate it sauteed
>in garlic and used in a stir fry, but front and center on pizza?
It'd be difficult one to pull off. Possibly impossible.
Some combination of marinated/smoked/fried tofu might
work but it still does not sound convincing.
You'd probably be better off just adding soy flour to the
pizza dough.
Steve
Michel Boucher
$c3e...@news.astraweb.com:
> The cheese is packaged in huge loaves that are reportedly stored in
> caves that only the Federal Government is aware of.
Sounds suspiciously like an urban legend.
I still don't get the reason for derogatory remarks specifically targetting
a food programme which was meant to help people in need. Or WAS it???
*Cheap 3-D effect with block of cheese*
*Camera moves in, camera moves out* - tension mounts
*Camera moves in, camera moves out* - tension mounts
*Camera moves in, camera moves out* - tension reaches a crescendo!
Is this the same as not exactly accurately quoted comment about ketchup
being a vegetable? That cheese is a protein? Let me guess, protein is a
seven letter word for some people.
notbob
> There is an entire world of pizza outside of a tomato sauce based
> pizza. Pizza agli asparagi....Asparagus and Ham...mozzerella, olive
> oil and parmesan. Pizza Di Cipolle E Caprino.....onion, olive oil,
> red wine vinegar, fresh goat cheese and chopped walnuts. Pizza Al
> Pesto....Goat cheese, olive and pesto.
Pizza ala dog barf and pigeon crap!
Get a grip. Stouffer's pizza on a crust of cheap bread is not pizza, either.
Ya' gotta draw the line somewhere. Crust, mozzerella, red sauce and a few
good toppings. Thai fish lips? Ehh. BBQ'd catfish entrails? C'mon.
nb
notbob
> Another part of it is that mozzarella is a fresh cheese, well, not so much
> that rubbery stuff you can grate, but you know-- and cheddar is an aged
> cheese, although often not aged enough for me. I do miss it, but not for
> pizza.
Pizza cheese IS rubber. Should stretch to the other side of the table.
Real cheddar breaks up into iceberg crap under heat.
nb
Serene Vannoy
Oh, no, I totally remember that from my churchgoing days. :-)
(The quality of government cheese really was better when I was a kid
than it is these days. In the olden days, it was real cheese in big blocks.)
Julia Altshuler
>
> Get a grip. Stouffer's pizza on a crust of cheap bread is not pizza, either.
> Ya' gotta draw the line somewhere. Crust, mozzerella, red sauce and a few
> good toppings. Thai fish lips? Ehh. BBQ'd catfish entrails? C'mon.
You used stronger language, but you're getting around to the question I
was going to ask. When is pizza not a pizza?
For me, the basics are:
Yeast pizza dough rolled into a circle and baked- thick and thin
variations are fine.
Tomato sauce.
Cheese.
Herbs- basil and oregano.
Toppings- mushrooms, peppers, pepperoni.
From there, I'm fine with ONE variation, maybe two, but that's it.
For example, if you use an English muffin for the crust and keep
everything else traditional, I'm O.K. with calling it an English muffin
pizza.
If you substitute fresh tomatoes or sun dried tomatoes for the sauce,
I'm O.K. with calling it a fresh tomato pizza.
If you skip the tomato product, use a variety of fine cheeses, and call
it a white pizza, I'm O.K. with that.
If you vary the toppings to include arugula, avocado, or chorizo, I
won't call the police.
But if you pile eggplant and humous on challah, stick it in the oven,
then top it with mesclun greens, it might be edible to some people, but
I'm not calling it pizza.
--Lia
Blinky the Shark
> Get a grip. Stouffer's pizza on a crust of cheap bread is not pizza, either.
> Ya' gotta draw the line somewhere. Crust, mozzerella, red sauce and a few
> good toppings. Thai fish lips? Ehh. BBQ'd catfish entrails? C'mon.
Mmmmmmm. Thai fish lips!
Nancy Young
"Serene Vannoy" <ser...@serenepages.org> wrote
> (The quality of government cheese really was better when I was a kid than
> it is these days. In the olden days, it was real cheese in big blocks.)
Being an army brat, you know I grew up on the stuff. It was good.
nancy
Blinky the Shark
> notbob wrote:
>>
>> Get a grip. Stouffer's pizza on a crust of cheap bread is not pizza, either.
>> Ya' gotta draw the line somewhere. Crust, mozzerella, red sauce and a few
>> good toppings. Thai fish lips? Ehh. BBQ'd catfish entrails? C'mon.
>
> You used stronger language, but you're getting around to the question I
> was going to ask. When is pizza not a pizza?
Since I'm not in Italy: a "pizza" is not a pizza if all it's got on it is
cheese and sauce and/or oil. Give me fixings, or it's just embellished
bread.
Blinky the Shark
> Pizza cheese IS rubber. Should stretch to the other side of the table.
> Real cheddar breaks up into iceberg crap under heat.
Naturally, we all have different definitions of iceberg crap.
No, wait. I'll bet nobody but you has *any* definition of iceberg crap.
:)
Blinky the Shark
> Janet Wilder <kellie...@yahoo.com> wrote in news:4869300f$0$28641
> $c3e...@news.astraweb.com:
>
>> The cheese is packaged in huge loaves that are reportedly stored in
>> caves that only the Federal Government is aware of.
>
> Sounds suspiciously like an urban legend.
The caves and secrecy does. That said:
http://en.wikipedia.org/wiki/Government_cheese
Default User
> On 2008-06-30, Julia Altshuler <jalts...@comcast.net> wrote:
>
> > Mild cheddar is almost generic in its taste.
>
> The crap being made today certainly is. If ppl want mild cheddar, buy
> sharp. That's what mild was 20 yrs ago.
Whaaat? No way. The various forms of cheddar haven't changed
significantly since I was a kid, that's like 40 years.
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
notbob
> was going to ask. When is pizza not a pizza?
[...] <-------linux for yada yada...
> But if you pile eggplant and humous on challah, stick it in the oven,
> then top it with mesclun greens, it might be edible to some people, but
> I'm not calling it pizza.
Right on, Julia. Sounds like puss spread w/ lawn clippings bread. Ick!
nb
Goomba
What'd the Army do- issue it to the soldiers as punishment??
Thankfully my husband was never given any, if it is as bad as everyone says?
notbob
> Whaaat? No way. The various forms of cheddar haven't changed
> significantly since I was a kid, that's like 40 years.
You must have had crummy cheddar from the get-go. The first time I ever
tried Tillamook (I once lived about 70 miles from their plant) it was in a
big ol' room-temp wheel of cheese, like the old general store. They cut off
a slice and sent me on my way. You ever seen that? I didn't think so.
I've been eating cheddar for about 55 yrs. Most of it is crap for a very
simple reason. Greed is more powerful than quality. Who ages cheddar for
4-5 yrs anymore? You tell me, I'll buy it.
nb
Michel Boucher
news:pan.2008.06.30....@thurston.blinkynet.net:
> http://en.wikipedia.org/wiki/Government_cheese
I did read that eventually.
Chris Marksberry
"notbob" <not...@nothome.com> wrote in message
news:slrng6iotm...@bb.nothome.com...
Mail Order Exclusive
We are proud to offer a rare, limited edition classic: Old School Cheddar -
simply our oldest. Almost any cheddar could be aged this long; but few
should. Only an experienced cheese grader can choose those that have what it
takes to continue to improve for 5 long years.
Like a great old wine, Old School should be treasured. It's something to
enjoy slowly and with good friends.
Available at:
https://www.shopcabot.com/pages/products/waxed.php
Default User
> On 2008-06-30, Default User <defaul...@yahoo.com> wrote:
>
> > Whaaat? No way. The various forms of cheddar haven't changed
> > significantly since I was a kid, that's like 40 years.
>
> You must have had crummy cheddar from the get-go.
I'm talking about cheese you buy at the grocery store. It hasn't
changed notably in many years. You have some sort of nostaligia
disorder going on :)
Steve Pope
>Mail Order Exclusive
>We are proud to offer a rare, limited edition classic: Old School Cheddar -
>simply our oldest.
Clearly pandering to the rockabilly/old-school/retro-boogie-woogie
trend.
S.
Nancy Young
"Goomba" <Goom...@comcast.net> wrote
> Nancy Young wrote:
>>
>> "Serene Vannoy" <ser...@serenepages.org> wrote
>>
>>> (The quality of government cheese really was better when I was a kid
>>> than it is these days. In the olden days, it was real cheese in big
>>> blocks.)
>>
>> Being an army brat, you know I grew up on the stuff. It was good.
> What'd the Army do- issue it to the soldiers as punishment??
> Thankfully my husband was never given any, if it is as bad as everyone
> says?
It wasn't bad! It was very good American cheese. Similar to the
expensive Kraft Deluxe cheese.
nancy
Christopher M.
> Giusi wrote:
>
>> "Christopher M." <no-spamc...@hotmail.com> ha scritto nel
>> messaggio news:_TY9k.56$dz.6@trndny01...
>>> How do you deal with the lack of mild cheddar at the supermarket? It
>>> seems like cheddar comes mostly in the sharp variety.
>>>
>>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>>> like a mild cheddar--maybe a little to mild.
>>
>> Don't be silly. Cheddar doesn't belong on pizza. Cheddar is as
>> frequent as Martians in Italy.
>
> Heh. Makes sense, seeing as how cheddar is traditionally British...
Alton Brown says that there's a French cheese that's even better than
cheddar.
W. Pooh (AKA Winnie P.)
Chris Marksberry
You're not familar with Cabot cheese?
Julia Altshuler
> Who ages cheddar for
> 4-5 yrs anymore? You tell me, I'll buy it.
Grafton in Vermont makes a nice aged cheddar.
http://www.graftonvillagecheese.com/store/index.html?action=browse&CategoryNum=110789022712031934
--Lia
Steve Pope
>"Steve Pope" <spo...@speedymail.org> wrote in message
>> Clearly pandering to the rockabilly/old-school/retro-boogie-woogie
>> trend.
>You're not familar with Cabot cheese?
Sure, I just find the "Old School" part amusing.
The local weekly just did it's annual "best of" listings and
the theme this year was "old school". You can't get away
from this stuff.
Steve
Michel Boucher
vTVnZ2dnU...@comcast.com:
>>> Being an army brat, you know I grew up on the stuff. It was good.
>
>> What'd the Army do- issue it to the soldiers as punishment??
>> Thankfully my husband was never given any, if it is as bad as everyone
>> says?
>
> It wasn't bad! It was very good American cheese. Similar to the
> expensive Kraft Deluxe cheese.
Ok, so those who have tasted it say it's good (de gustibus etc.) but there
seems to persist a notion that Gummint Cheese is bad. Probably those who
say that never had any and associate said cheese with an undesirable state
of life, sort of like the ultimate C&W song (car broke, dog died,
girlfriend cheated on him, and to top it off, gummint cheese!).
In Québec, there was a turluteuse in the 1930's called La Bolduc, a self-
taught musician and composer. She went from housewife to being the most
popular singer alive in Québec, the first to be able to earn a living from
record sales alone, all in the space of two years and performed for the
following ten years even through chemotherapy for a malignant tumour (of
which she died).
Her real name was Mary Waters (no, not the D-cup model) and she sang among
other things very popular songs aimed at educating people to: go to the
doctor, eat vegetables and fish, be frugal (it WAS during the depression),
be moderate drinkers...
La Bolduc would have told the people to eat the cheese and stop whining :-)
Michel Boucher
$qW.92@trndny03:
>> Heh. Makes sense, seeing as how cheddar is traditionally British...
>
> Alton Brown says that there's a French cheese that's even better than
> cheddar.
Only one?
Lou Decruss
Up to 7 years here:
http://www.mapleleafcheeseandchocolatehaus.com/
I've only had the 6 year aged. The fudge is wonderful there too.
Want good domestic (US) Swiss? Go here:
http://www.pcmli.com/cw_sb.htm
Don't fool yourself into thinking you can't get fabulous cheese in the
states.
Lou
Steve Pope
>In Québec, there was a turluteuse in the 1930's called La Bolduc, a self-
>taught musician and composer. She went from housewife to being the most
>popular singer alive in Québec, the first to be able to earn a living from
>record sales alone, all in the space of two years and performed for the
>following ten years even through chemotherapy for a malignant tumour (of
>which she died).
They had chemotherapy in the 1930's? I had no idea.
Steve
Serene Vannoy
Same here. Navy brat, though.
Michel Boucher
@blue.rahul.net:
> They had chemotherapy in the 1930's? I had no idea.
The Institut du Radium at the Université de Montréal was founded in 1922 to
treat cancer with radium therapy, the material being provided by the
government of the province of Québec. It closed its doors in 1967 and
became the Institut du cancer. So yes, there was chemotherapy available in
Québec in the 1930's.
http://www.recherche.umontreal.ca/recherche_UdeM/Fiches_chercheurs/1922
_gendreau.html
Michel Boucher
@mid.individual.net:
>> Being an army brat, you know I grew up on the stuff. It was good.
>
> Same here. Navy brat, though.
What`s the diff between an army brat and a navy brat? The punishments?
Like, ferinstance, navy brats don't get grounded (for obvious reasons),
they're towed out to sea? :-)
Michel Boucher
news:Xns9ACDCB290362...@216.196.97.131:
Sorry about that, not chemo, radium...
Goomba
Well, actually it sounds as if she had radiation therapy.
My mother had radiation therapy as a young child in the 30's.
George
I think it was much better than the Kraft stuff. Used to have a neighbor
who was eligible for whatever program distributed the food. She couldn't
eat the cheese so she would give it to us.
Nancy Young
> "Nancy Young" <rjy...@comcast.net> wrote in news:e_KdnXrvi4RQ-
> vTVnZ2dnU...@comcast.com:
>
>>>> Being an army brat, you know I grew up on the stuff. It was good.
>>
>>> What'd the Army do- issue it to the soldiers as punishment??
>>> Thankfully my husband was never given any, if it is as bad as
>>> everyone says?
>>
>> It wasn't bad! It was very good American cheese. Similar to the
>> expensive Kraft Deluxe cheese.
>
> Ok, so those who have tasted it say it's good (de gustibus etc.) but
> there seems to persist a notion that Gummint Cheese is bad.
I don't know why people would say that. I'm serious. I think
maybe they started handing out the surplus to the needy at some point
and, as you say, it sounded like it must be bad. I'd buy it if it was for
sale ... well, except that I don't really need lots of American cheese.
(laugh) It came in a long box.
> Probably
> those who say that never had any and associate said cheese with an
> undesirable state of life, sort of like the ultimate C&W song (car
> broke, dog died, girlfriend cheated on him, and to top it off,
> gummint cheese!).
(laugh) That's funny. What's worse is that now when you say
american cheese, people seem to think of those icky plastic
covered things. No!
> In Québec, there was a turluteuse in the 1930's called La Bolduc, a
> self- taught musician and composer. She went from housewife to being
> the most popular singer alive in Québec, the first to be able to earn
> a living from record sales alone, all in the space of two years and
> performed for the following ten years even through chemotherapy for a
> malignant tumour (of which she died).
>
> Her real name was Mary Waters (no, not the D-cup model) and she sang
> among other things very popular songs aimed at educating people to:
> go to the doctor, eat vegetables and fish, be frugal (it WAS during
> the depression), be moderate drinkers...
>
> La Bolduc would have told the people to eat the cheese and stop
> whining :-)
Thanks for the story ... I'll click on the link in a bit.
nancy
Steve Pope
>spo...@speedymail.org (Steve Pope) wrote in news:g4bra6$m4p$1
>> They had chemotherapy in the 1930's? I had no idea.
>The Institut du Radium at the Université de Montréal was founded in 1922 to
>treat cancer with radium therapy, the material being provided by the
>government of the province of Québec. It closed its doors in 1967 and
>became the Institut du cancer. So yes, there was chemotherapy available in
>Québec in the 1930's.
Thanks.
I guess I'd consider that radiation therapy as opposed to chemo,
but no biggie.
Steve
Steve Pope
>What`s the diff between an army brat and a navy brat?
Nothing like the difference between either of those and an
Air Force brat.
S.
Nancy Young
> Nancy Young wrote:
>> It wasn't bad! It was very good American cheese. Similar to the
>> expensive Kraft Deluxe cheese.
> I think it was much better than the Kraft stuff.
Thank you! That's as close as I can come to describing it.
And as close as I can come to buying it, of course.
> Used to have a
> neighbor who was eligible for whatever program distributed the food.
> She couldn't eat the cheese so she would give it to us.
Nice.
nancy
Sheldon
> Michel Boucher wrote:
> > "Nancy Young" <rjy...@comcast.net> wrote in news:e_KdnXrvi4RQ-
>
> >>>> Being an army brat, you know I grew up on the stuff. �It was good.
>
> >>> What'd the Army do- issue it to the soldiers as punishment??
> >>> Thankfully my husband was never given any, if it is as bad as
> >>> everyone says?
>
> >> It wasn't bad! �It was very good American cheese. �Similar to the
> >> expensive Kraft Deluxe cheese.
>
> > Ok, so those who have tasted it say it's good (de gustibus etc.) but
> > there seems to persist a notion that Gummint Cheese is bad.
>
> I don't know why people would say that. �I'm serious. �I think
> maybe they started handing out the surplus to the needy at some point
> and, as you say, it sounded like it must be bad. �I'd buy it if it was for
> sale ... well, except that I don't really need lots of American cheese.
> (laugh) �It came in a long box.
Quality American cheese is jsut as good a cheese as any oteh rq
Sheldon
Wayne Boatwright
> On Mon, 30 Jun 2008 12:01:08 GMT, Wayne Boatwright
> <waynebo...@cox.net> wrote:
>
>>On Sun 29 Jun 2008 09:00:58p, Christopher M. told us...
>>
>>> How do you deal with the lack of mild cheddar at the supermarket? It
>>> seems like cheddar comes mostly in the sharp variety.
>>>
>>> I'm looking for a good mild cheddar for making a pizza. Colby seems
like
>>> a mild cheddar--maybe a little to mild.
>>>
>>>
>>> W. Pooh (AKA Winnie P.)
>>
>>I don't know where you live, but most supermarkets in my area carry
>>cheddar in mild, medium, sharp, and extra sharp.
>>
>>Having said that, I can't imagine putting any type of cheddar cheese on
>>pizza.
>
> i would say i wish the extra sharp was sharper.
>
> your pal,
> blake
> ** Posted from http://www.teranews.com **
>
Many real English cheddars are much sharper. You would probably like them.
I love them, myself.
--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Love means never having to say 'Put
down that chainsaw'
-------------------------------------------
lockjaw
"'ve been eating cheddar for about 55 yrs. "
for someone so old, you certainly are juvenile -- (hiding behind your
fake ID)
LOL
Christopher M.
> "Christopher M." <no-spamc...@hotmail.com> ha scritto nel
> messaggio news:_TY9k.56$dz.6@trndny01...
>> seems like cheddar comes mostly in the sharp variety.
>>
>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>> like a mild cheddar--maybe a little to mild.
>
If the right cheddar is used it can be a nice change of pace once in a
while.
Christopher M.
One that tastes like cheddar.
Christopher M.
> "Christopher M." <no-spamc...@hotmail.com> ha scritto nel
> messaggio news:_TY9k.56$dz.6@trndny01...
>> How do you deal with the lack of mild cheddar at the supermarket? It
>> seems like cheddar comes mostly in the sharp variety.
>>
>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>> like a mild cheddar--maybe a little to mild.
>
> frequent as Martians in Italy.
There's a fascinating article about pizza at the following link. It mentions
a mixture of mozarella/monterey jack/cheddar.
http://karavshin.org/category/food/alton-brown-good-eats/
Lou Decruss
<jalts...@comcast.net> wrote:
>I agree with the others who said that mozzarella is the correct cheese
>for pizza and that cheddar should go elsewhere. But this leads to a
>question: Why?
In this group I think it's just stubbornness. And the fact that so
many things can (and are) called pizza.
>
>Blue cheese doesn't go on pizza because the flavor would clash with the
>tartness of the tomato sauce. (I had to get "blues" out of the subject
>line. It was bothering me there.)
Actually I have no problem with Bleu on pizza.
>If there's nothing intrinsically wrong with flavorwise with putting
>cheddar together with tomato in Mexican cooking, why is it wrong to do
>so on something that's Italian in its long-ago origins?
Nothing. If you want to go back to true authenticity, you need to
figure out which regions ate what before humans figured out how to
make boats.
>Mild cheddar is almost generic in its taste. It isn't strongly
>anything, just creamy and cheesy.
>How about a thin crusted pizza with tomato sauce, cumin, sour cream,
>cilantro, avocado and mild cheddar?
A thin crust with refried beans spread over it, topped with sliced
tomatoes, green onions, black olives, green pepper, cilantro, cheddar
AND mozzarella, and either beef or chicken prepared (spiced) the same
way you'd do it for a taco. Served with sour cream, guac, and salsa
and japs. This is just as good as any Italian style pizza I've ever
had. Just different.
Lou
Lou Decruss
<jalts...@comcast.net> wrote:
>notbob wrote:
>>
>> Get a grip. Stouffer's pizza on a crust of cheap bread is not pizza, either.
>> Ya' gotta draw the line somewhere. Crust, mozzerella, red sauce and a few
>> good toppings. Thai fish lips? Ehh. BBQ'd catfish entrails? C'mon.
>
>
>You used stronger language, but you're getting around to the question I
>was going to ask. When is pizza not a pizza?
>
>
>For me, the basics are:
>
>Yeast pizza dough rolled into a circle and baked- thick and thin
>variations are fine.
>
>Tomato sauce.
>
>Cheese.
>
>Herbs- basil and oregano.
>
>Toppings- mushrooms, peppers, pepperoni.
>
>
> From there, I'm fine with ONE variation, maybe two, but that's it.
>
>
>For example, if you use an English muffin for the crust and keep
>everything else traditional, I'm O.K. with calling it an English muffin
>pizza.
>
>
>If you substitute fresh tomatoes or sun dried tomatoes for the sauce,
>I'm O.K. with calling it a fresh tomato pizza.
>
>
>If you skip the tomato product, use a variety of fine cheeses, and call
>it a white pizza, I'm O.K. with that.
>
>
>If you vary the toppings to include arugula, avocado, or chorizo, I
>won't call the police.
>
>
>But if you pile eggplant and humous on challah, stick it in the oven,
>then top it with mesclun greens, it might be edible to some people, but
>I'm not calling it pizza.
I posted a recipe for Turkish Pizza (Lahmacun) a while ago. Victor
said it wasn't authentic. People can piss and moan all they want, but
I'm still calling it pizza.
Lou
Herbed Cheese Pizza (Lahmacun)
Dough:
2 cups bread flour, divided
1 teaspoon sugar
2 packages dry yeast (about 4 1/2 teaspoons)
2 cups warm water (100° to 110°), divided
2 1/2 cups all-purpose flour, divided
1 teaspoon salt
2 teaspoons olive oil
Cooking spray
Topping:
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon hot paprika
3/4 teaspoon coarsely ground black pepper, divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 teaspoon salt
5 garlic cloves, minced
1 bay leaf
1 (28-ounce) can diced tomatoes, undrained
10 ounce thinly sliced kasseri cheese
3 tablespoons minced fresh parsley
To prepare dough, lightly spoon bread flour into dry measuring cups;
level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup
warm water in a bowl; let stand 15 minutes.
Lightly spoon all-purpose flour into dry measuring cups; level with a
knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1
teaspoon salt in a large bowl; make a well in center of mixture. Add
yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture;
stir well. Turn dough out onto a floured surface. Knead until smooth
and elastic (about 10 minutes); add enough of remaining all-purpose
flour, 1 tablespoon at a time, to prevent dough from sticking to hands
(dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat
top. Cover and let rise in a warm place (85°), free from drafts, 45
minutes or until doubled in size. (Press two fingers into dough. If
indentation remains, the dough has risen enough.) Punch dough down;
divide dough into 8 equal portions. Cover and let rest 20 minutes.
To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon
black pepper; set aside. Heat 1 teaspoon oil in a large nonstick
skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2
teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and
tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or
until thick. Remove from heat; discard bay leaf.
Preheat oven to 450°.
Working with one portion at a time (cover remaining dough to keep from
drying), roll each portion into a 6-inch circle on a lightly floured
surface; place circle on a baking sheet coated with cooking spray.
Repeat procedure with remaining dough portions.
Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and
1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until
crusts are lightly browned. Sprinkle evenly with minced parsley.
Yield: 8 servings (serving size: 1 6-inch pizza)
NUTRITION PER SERVING
CALORIES 434(28% from fat); FAT 13.4g (sat 6.6g,mono 1.3g,poly 0.2g);
PROTEIN 19.7g; CHOLESTEROL 35mg; CALCIUM 308mg; SODIUM 934mg; FIBER
4.6g; IRON 5.6mg; CARBOHYDRATE 62.6g
Cooking Light, APRIL 2002
Christopher M.
> On Sun 29 Jun 2008 09:00:58p, Christopher M. told us...
>
>> seems like cheddar comes mostly in the sharp variety.
>>
>> I'm looking for a good mild cheddar for making a pizza. Colby seems
>> like a mild cheddar--maybe a little to mild.
>>
>>
>
> cheddar in mild, medium, sharp, and extra sharp.
>
> Having said that, I can't imagine putting any type of cheddar cheese
> on pizza.
Some people mix cheddar with jack and then with provolone or mozarella.
Janet Wilder
>
> "Goomba" <Goom...@comcast.net> wrote
>
>> Nancy Young wrote:
>>>
>>> "Serene Vannoy" <ser...@serenepages.org> wrote
>>>
>>>> (The quality of government cheese really was better when I was a kid
>>>> than it is these days. In the olden days, it was real cheese in big
>>>> blocks.)
>>>
>
>> What'd the Army do- issue it to the soldiers as punishment??
>> Thankfully my husband was never given any, if it is as bad as everyone
>> says?
>
> It wasn't bad! It was very good American cheese. Similar to the
> expensive Kraft Deluxe cheese.
I did not care for it at all. It was super-salty. I haven't had any
since probably 1982, so maybe it was a bad vintage. I do recall thinking
that it would probably kill a lot of people with high blood pressure. It
was that salty.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life
Lou Decruss
wrote:
>"Julia Altshuler" <jalts...@comcast.net> ha scritto nel messaggio
>news:kPydnVnnZJQuqfTV...@comcast.com...
>>I agree with the others who said that mozzarella is the correct cheese for
>>pizza and that cheddar should go elsewhere. But this leads to a question:
>>Why?
>>
>>
>> Blue cheese doesn't go on pizza because the flavor would clash with the
>> tartness of the tomato sauce. (I had to get "blues" out of the subject
>> line. It was bothering me there.)
>
>There is Gorgonzola pizza but not with tomato sauce.
>
>> If there's nothing intrinsically wrong with flavorwise with putting
>> cheddar together with tomato in Mexican cooking, why is it wrong to do so
>> on something that's Italian in its long-ago origins?
>
>Because it will taste Tex Mex, so why not make a quesadilla?
Tortillas are poor peoples food in Mexico. Look at any Mexican or
caribbean cook book and you'll find breads. The idea that anything
Mexican has to be on a tortilla comes from Taco Bell.
>>
>> Mild cheddar is almost generic in its taste. It isn't strongly anything,
>> just creamy and cheesy.
>>
>>
>> How about a thin crusted pizza with tomato sauce, cumin, sour cream,
>> cilantro, avocado and mild cheddar?
>>
>>
>> --Lia
>
>I will pass on that one. That stuff would not allow the pizza to cook
>properly, anyway.
Bullshit. Your idea of "proper" is very limited.
>There are several cheeses used on pizza, but none resemble cheddar.
>Stracchino with rucola is my favorite pizza, but there's no tomato involved.
>
>The classic red pizza is best with mozzarella, preferably bufala, but fresh
>cow is A-OK.
>
Lou
Christopher M.
> Janet Wilder wrote:
>
>> Have you ever known the government to get anything right?
>
> Imagine the mess traffic would be if we *didn't* have traffic
> controls.
>
> Imagine flying if there were no FFA regulations.
>
> Imagine there being no fire departments.
>
> Imagine there being no paved and lighted streets.
>
> Imagine everyone just throwing their garbage and shit into the
> streets, as things used to be before municipal sewer systems.
>
> Imagine.
I'm not a big fan of government intervention in most things, but you're
right. In the US we have to get our flu vaccine from England because of a
bill that set a fixed price for our vaccine manufacturers. Most senators
don't even have a basic understanding of supply and demand.
Some other things the government does well:
*Ambulances
*Police, Fire fighters
*Electricity (not rolling blackouts like California)
Janet Wilder
You can buy cheddar and jack mixed in the same cheese. They call it
Cheddar Jack. DH likes it.
Janet Wilder
> Tortillas are poor peoples food in Mexico. Look at any Mexican or
> caribbean cook book and you'll find breads. The idea that anything
> Mexican has to be on a tortilla comes from Taco Bell.
The only actual bread (not pan dulce) I've seen in the Mexican bakeries
is the little rolls called bolillos which are like little sub rolls. The
people here, on the Mexican border, and in the interior, eat tortillas.
I've eaten in some fine restaurants in interior Mexico and I never
recalled any bread being served. I do know that there is a large
commercial bread producer in Mexico called Bimbo, but Bimbo bread is
pretty much like Wonderbread. Nothing special at all.
Could you give me a reference to a site with recipes for Mexican bread?
Lou Decruss
We get colby jack for sandwiches. Cojack. It's good for quesadilas
too.
Lou