My new favorite cheese

[Ed P]

Went shopping at BJs a few days ago. For a long time I always had Cabot
Seriously Sharp cheddar in the house.
24 oz $9.79

Decided to try something different that was next to in in the case.

Kerrygold Reserve Cheddar. Aged over 2 years.
21 oz. for $11.49

Richer flavor, has a more aged texture. Price difference is not a
consideration to get something better. Probably 10 bucks a year.

I know there are even better, but for an all around goes with anything
cheese, this is handy. I use it in scrambled eggs, baked potatoes, on a
salad, etc.

[jmcquown]

I'll have to look for it, thanks, Ed!

Jill

[Thomas]

The butter is good too. I had to buy a different butterdish. It used to be 8 oz one piece.
I buy it now in regular 4oz sticks, 2 in a pack.

[Thomas]

On Thursday, April 13, 2023 at 7:49:31 PM UTC-4, Ed P wrote:

I would like the opportunity to try really good cheeses. I see the normal stuff only. I buy some bleu wedges that are pricey but I do not know if they are top notch. I doubt it.

[Ed P]

IIRC you are in PA? When we lived in Philly, we went here a couple of
times a year in the 9th St. Italian market.

https://dibruno.com/cheese/

[Thomas Joseph]

I am not a connoisseur. Then again who is? I have a cheese story
for you. It's from my early days in Hollywood when it was hard for
me to walk out of a supermarket without taking something along
with me - for free. I was a heavy beer drinker at the time. I passed
a cheese aisle and saw something called Bier Kaise (sp?). I assumed
it meant cheese that goes good with beer. I could smell it through
the packaging. Wow. I was going to a friends place that night and
knew this stuff would be a big hit. I slipped it into my pocket. When
I got outside I nipped open an edge of the package and took a whiff.
Holy shit! The most powerful bad sock aroma I had yet to encounter.

When I got to the 'party' I had the bier kaise in a brown paper bag.
I laid it on top of an unused gas heater. We all got messed up
pretty good and I forgot about the bier wanted to show the guys.
But I didn't forget long. "Somebody's got stinky feet", I said, meaning
it. I had forgotten completely about the cheese. The foot odor was
getting worse. Then I remembered where I had put it when I walked
in. I ran over to get it. The heater was on low, but it was enough to
bring that cheese to a bubbling climax. It was still in the bag. I passed
it around and everyone agreed it was pedigree stink. A good time was
had by all. I did not put the cheese on the heater on purpose. I just
thought it was a place to lay something till later. I did not know the
heater was on. But our noses knew soon enough.

[Sqwertz]

On Thu, 13 Apr 2023 17:19:21 -0700 (PDT), Thomas wrote:

> The butter is good too. I had to buy a different butterdish. It used to be 8 oz one piece.
> I buy it now in regular 4oz sticks, 2 in a pack.

I thought you were a Breakstone Butter Boy?

-sw

[itsjoan...@webtv.net]

On Thursday, April 13, 2023 at 7:23:27 PM UTC-5, Thomas wrote:
>
> I would like the opportunity to try really good cheeses. I see the normal stuff only.
> I buy some bleu wedges that are pricey but I do not know if they are top notch. I doubt it.
>

Blue cheese is really good with apple or pear slices.

[Sqwertz]

On Thu, 13 Apr 2023 17:23:23 -0700 (PDT), Thomas wrote:

> I would like the opportunity to try really good cheeses. I see
> the normal stuff only. I buy some bleu wedges that are pricey
> but I do not know if they are top notch. I doubt it.

Many mediocre American blues are bitter and nyeh.

The best/cheapest stuff you can get is Societe Roquefort at
Trader Joe's for $11/lb.

You want something a little milder? Belgioso Creamygorg or a
Danish blue like Costello (yes there are better, but this is a
common brand and is decent).

You can mix them with your KerryStone butter to get used to the
funk.

-sw

[Thomas Joseph]

Thomas wrote:

> I would like the opportunity to try really good cheeses. I see
the normal stuff only. I buy some bleu wedges that are pricey
but I do not know if they are top notch. I doubt it.

As a high end skeptic I have to question cheese the same
way I question brandy and wines at costs few can afford.
We were talking the other day about airplane bottles. You
know, the small bottles they sell at liquor stores. I always
felt they should make the bottles even smaller and sell
high priced brandy or wine so we common folk can get
a taste of it and decide for ourselves whether it's good
or not. In the meantime - take brandy for example - if you
are talking to a brandy connoisseur about your negative
experiences with brandy he'll say you're not spending
enough money. You might then tell him you tried some
expensive stuff last week and it wasn't any better than
the usual stuff you get. Then he asks, "How much did
you pay?", followed by, "You have to go higher than that
to get the really good stuff." In other words, so high that
you will never be able to taste it to verify your suspicions
that these connoisseurs are mostly a bunch of "I can
afford it and you can't" frauds. I'm talking a really small
bottle, just a few drops, just enough to taste "the best."
But I doubt it's ever going to happen because the
connoisseur want to keep it a big expensive secret.

[Thomas]

Breakstone was on sale. I have 2 sticks of Plugra to try, also on sale. LOL is stocked up.
I found store brands have to much water or a liquid that does not belong.

[Thomas]

The dish base is used as my best spoon rest on the stove top.

[Gary]

"Marie's Blue Cheese dressing" is an excellent dip for
"Buffalo Hot Wings." That's my only use and it's rare.

[Bruce]

Are you sure, Gary? Apart from the eternal xanthan gum it looks
relatively decent. The soybean oil is even non-gmo!

"soybean oil (non-gmo), blue cheese (pasteurized milk, cheese
cultures, salt, enzymes, natamycin [mold inhibitor)), cultured nonfat
buttermilk, sour cream (cultured nonfat milk, cream), egg yolks,
distilled (vinegar, contains less than 2% of spices, salt, garlic*,
natural flavor, mustard bran, lactic acid, xanthan gum. "dehydrated"

[Gary]

For the full meal, combine with tortured factory chicken, melted butter
and whatever ingredients that "Frank's Hot Sauce" contains. Good eats.

Don't forget the tall glass of cold city water:
Contains all the fluoride and twice the chlorine. :)

[Bruce]

You're a Pioneer of the Palate, Gary!

[Dave Smith]

Blue cheese and pear is one of the world's great flavour combinations.
I like blue cheese dressing with steaks and with lamb.

[S Viemeister]

Blue cheese and pear was something I often bought for my other. She
really liked that combination.

[Graham]

This recipe is a winner!!!!
https://www.lovefood.com/recipes/59493/michel-roux-jrs-hot-pears-with-roquefort-and-walnuts-recipe

https://tinyurl.com/2d33a92v

[Dave Smith]

Blue cheese and walnut appears to be a pretty popular combination among
those who like blue cheese. A variation of that one is dates with blue
cheese and walnuts. I cannot eat walnuts.

[S Viemeister]

On 14/04/2023 19:30, Graham wrote:
> On 2023-04-14 9:46 a.m., S Viemeister wrote:

>> Blue cheese and pear was something I often bought for my mother. She

>> really liked that combination.
>
> This recipe is a winner!!!!
> https://www.lovefood.com/recipes/59493/michel-roux-jrs-hot-pears-with-roquefort-and-walnuts-recipe
>
> https://tinyurl.com/2d33a92v
>

Looks good.
I've printed it out - thank you!

[S Viemeister]

On 14/04/2023 19:46, Dave Smith wrote:
> On 2023-04-14 2:30 p.m., Graham wrote:
>> On 2023-04-14 9:46 a.m., S Viemeister wrote:
>>> On 14/04/2023 14:26, Dave Smith wrote:
>>>> Blue cheese and pear is one of the world's great flavour
>>>> combinations. I like blue cheese dressing with steaks and with lamb.
>>>>

>>> Blue cheese and pear was something I often bought for my mother. She

>>> really liked that combination.
>>
>> This recipe is a winner!!!!
>> https://www.lovefood.com/recipes/59493/michel-roux-jrs-hot-pears-with-roquefort-and-walnuts-recipe
>>
>> https://tinyurl.com/2d33a92v
>>
> Blue cheese and walnut appears to be a pretty popular combination among
> those who like blue cheese. A variation of that one is dates with blue
> cheese and walnuts.  I cannot eat walnuts.
>

Pecans could be a reasonable substitute - if you can eat them.

[Dave Smith]

I think they are number two on the nut do not eat list. Maybe the reason
I never care much for either is the association with the discomfort I
faced after eating them. Cashews, hazelnuts and pistachios are
delicious enough to risk the unfortunate side effects.

[Bruce]

I think walnuts have to be quite fresh or they become little dust
bombs.

[%]

S Viemeister wrote:
> Blue cheese and pear was something I often bought for my other. She
> really liked that combination.
>

Your Gumar?

[dsi1]

I don't care for brand names but I like the Kerry Gold Dubliner cheese. You can get it at Costco. It's a sorta dry cheddar cheese that has a strong Parmesan cheese taste and also a bitter beery taste. If you're lucky, you'll have some crunchy calcium lactate crystals in your piece. I buy that cheese but my family keeps throwing it away. The next time I go to Costco, I'll buy a block - it's pretty cheap. Then I'll write "do not throw away!" on it.

https://www.youtube.com/watch?v=pbIydASAWUg

[Dave Smith]

On 2023-04-14 4:55 p.m., dsi1 wrote:

> I don't care for brand names but I like the Kerry Gold Dubliner
> cheese. You can get it at Costco. It's a sorta dry cheddar cheese
> that has a strong Parmesan cheese taste and also a bitter beery
> taste. If you're lucky, you'll have some crunchy calcium lactate
> crystals in your piece. I buy that cheese but my family keeps
> throwing it away. The next time I go to Costco, I'll buy a block -
> it's pretty cheap. Then I'll write "do not throw away!" on it.
>
> https://www.youtube.com/watch?v=pbIydASAWUg

For those of you who missed out on Monty Python's Flying Circus.... the
Cheese Shop sketch...

https://www.google.ca/search?q=monty+python+cheese+shop&sxsrf=APwXEdeFvNn219uUhsP52b1qxNhzmIRNiQ%3A1681505816023&ei=GL45ZKKGAdaeptQPzeKk4AU&oq=monty+python+chee&gs_lcp=Cgxnd3Mtd2l6LXNlcnAQARgAMgUIABCABDIFCAAQgAQyBQgAEIAEMgUIABCABDIICC4Q1AIQgAQyCAguEIAEENQCMgUIABCABDIFCAAQgAQyBQgAEIAEMgUIABCABDoECCMQJzoICAAQigUQkQI6CAguEIoFEJECOgsIABCABBCxAxCDAToLCAAQigUQsQMQgwE6CwguEIoFELEDEIMBOgsILhCKBRDUAhCRAjoOCC4QigUQsQMQgwEQ1AI6CAgAEIAEELEDOgsILhCABBCxAxCDAToOCC4QgwEQ1AIQsQMQigU6DgguEIAEELEDEMcBENEDOggILhCABBCxAzoLCC4QgAQQsQMQ1AI6CwguENQCELEDEIAEOgUILhCABEoECEEYAFAAWKEgYPgyaABwAXgAgAGKAYgB3A-SAQQxLjE2mAEAoAEBwAEB&sclient=gws-wiz-serp#fpstate=ive&vld=cid:0ce4a940,vid:Hz1JWzyvv8A

[S Viemeister]

I buy fresh, and store them in the freezer.
No dust bombs, no rancidity.

I store my wholemeal flours in the freezer, too.

[Bruce]

On Fri, 14 Apr 2023 22:24:56 +0100, S Viemeister

That sounds good. We can get shelled American walnuts from ALDI, but
they pale in comparison to fresh. It seems to me that pecans last
longer.

[Graham]

I know you will enjoy it! You can substitute Stilton for the Roquefort,
which isn't always easily available.

[S Viemeister]

I think pecans taste a bit better when they've had a chance to 'age'
slightly.
Like shortbread. It's okay when fresh out of the oven, but much better
after a month or two.

[itsjoan...@webtv.net]

I've never had blue cheese dressing with steak as I normally eat them
with just salt and pepper. I'll have to give it a try sometime.

[itsjoan...@webtv.net]

Me, too. The freezer is great keeping nuts fresh.

>
> I store my wholemeal flours in the freezer, too.
>

I store my cornmeal in the freezer.

[jmcquown]

Yep, store flour and cornmeal in the freezer. Keeps the weevil's out.
Raw nuts won't go rancid if you store them in the freezer, either. I
have sliced almonds and a container of sesame seeds in the freezer to
prevent rancidity.

Getting back on topic, I store some cheeses in the freezer, too. The
harder grating cheeses don't lose anything in the way of texture when
frozen. Softer cheeses may become crumbly. But sometimes freezing
doesn't make a difference in the finished result when using it in
cooking. I freeze feta cheese. I freeze Parmesan. No difference when
used in cooking.

Jill

[Dave Smith]

Sorry. I should have been more explicit and said that I like blue cheese
dressing on my salad when I have steak or lamb chops.

[Ed P]

On 4/14/2023 4:55 PM, dsi1 wrote:

>
> I don't care for brand names but I like the Kerry Gold Dubliner cheese. You can get it at Costco. It's a sorta dry cheddar cheese that has a strong Parmesan cheese taste and also a bitter beery taste. If you're lucky, you'll have some crunchy calcium lactate crystals in your piece. I buy that cheese but my family keeps throwing it away. The next time I go to Costco, I'll buy a block - it's pretty cheap. Then I'll write "do not throw away!" on it.
>
> https://www.youtube.com/watch?v=pbIydASAWUg

If it didn't have a brand name how would you know what you are buying.

[Ed P]

Same here, If it is a really good steak, I finish it with a pat of
butter or a splash of olive oil.

[Leonard Blaisdell]

On 2023-04-14, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:

> Blue cheese is really good with apple or pear slices.

Pears and gorgonzola. Yum! I use gorgonzola for Christmas cheese.
Otherwise, I know squat about most cheeses, although I eat plenty of
cheese, unapproved by many here.

[Leonard Blaisdell]

On 2023-04-14, jmcquown <j_mc...@comcast.net> wrote:

> Yep, store flour and cornmeal in the freezer. Keeps the weevil's out.
> Raw nuts won't go rancid if you store them in the freezer, either. I
> have sliced almonds and a container of sesame seeds in the freezer to
> prevent rancidity.

> Getting back on topic, I store some cheeses in the freezer, too. The
> harder grating cheeses don't lose anything in the way of texture when
> frozen. Softer cheeses may become crumbly. But sometimes freezing
> doesn't make a difference in the finished result when using it in
> cooking. I freeze feta cheese. I freeze Parmesan. No difference when
> used in cooking.

Different climates. Cornmeal, flour and walnuts will last a year in the
cupboard here. We have very low humidity which is why swamp coolers work
here too. In all fairness to the truth, maybe walnuts will turn rancid
sooner. I just haven't ever tasted a rancid one, and I don't refrigerate
them.

leo

[Bruce]

On 15 Apr 2023 02:10:05 GMT, Leonard Blaisdell

I haven't met a cheese I didn't like.

[Mike Duffy]

On 2023-04-14, Dave Smith wrote:

> Sorry. I should have been more explicit and said that
> I like blue cheese dressing on my salad when I have
> steak or lamb chops.

Why not? I use blue cheese dip on chicken wings or
french fries.

[Mike Duffy]

On 2023-04-14, Ed P wrote:

> On 4/14/2023 4:55 PM, dsi1 wrote:

>> I don't care for brand names

> If it didn't have a brand name how would
> you know what you are buying.

Ed: The Westward One has a problem with labels.
Jill has directed us about this recently.

The problem with labels I see it is the result
of them having both real and imaginary components.

So when they are re-applied in a situation where
they do not apply, the result is a loss in
accuracy of any real-world measurable values.

Others have pointed out that there are differences
caused by 'region'. But in this case, region is legion,
because labels are applied by people differently not just
by geolocation, but by age, sex, race, culture &c as well.

[Cindy Hamilton]

I don't think I could wait a month or two. I'd be perfectly happy to
consume "ok" shortbread.

--
Cindy Hamilton

[Cindy Hamilton]

On 2023-04-14, jmcquown <j_mc...@comcast.net> wrote:
>

> Yep, store flour and cornmeal in the freezer. Keeps the weevil's out.

Keeps the weevil eggs from hatching, anyway. They're already there when
you bring it home from the store.

I can't remember the last time I saw weevils, and I don't keep that
sort of thing in the freezer.

--
Cindy Hamilton

[dsi1]

Most produce and meat don't carry a brand name. My guess is that one can of corn is pretty much the same as another. I just buy the cheapest I can find. The Dubliner cheese however, doesn't seem to have a generic equivalent. OTOH, the Costco Kerry Gold Dubliner cheese is a great cheese at a cheap price so it's a totally win-win deal.

[Bruce]

On Sat, 15 Apr 2023 02:30:11 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:

>On Friday, April 14, 2023 at 1:47:32 PM UTC-10, Ed P wrote:
>> On 4/14/2023 4:55 PM, dsi1 wrote:
>>
>> > I don't care for brand names but I like the Kerry Gold Dubliner cheese. You can get it at Costco. It's a sorta dry cheddar cheese that has a strong Parmesan cheese taste and also a bitter beery taste. If you're lucky, you'll have some crunchy calcium lactate crystals in your piece. I buy that cheese but my family keeps throwing it away. The next time I go to Costco, I'll buy a block - it's pretty cheap. Then I'll write "do not throw away!" on it.
>> >
>> > https://www.youtube.com/watch?v=pbIydASAWUg
>> If it didn't have a brand name how would you know what you are buying.
>
>Most produce and meat don't carry a brand name. My guess is that one can of corn is pretty much the same as another. I just buy the cheapest I can find.

Even though you're not poor at all. So money > quality? Money >
everything?

[Gary]

On 4/14/2023 7:40 PM, jmcquown wrote:
> On 4/14/2023 7:05 PM, itsjoan...@webtv.net wrote:
>> On Friday, April 14, 2023 at 4:25:01 PM UTC-5, S Viemeister wrote:
>>>
>>> On 14/04/2023 20:50, Bruce wrote:
>>>>
>>>> I think walnuts have to be quite fresh or they become little dust
>>>> bombs.
>>>>
>>> I buy fresh, and store them in the freezer.
>>> No dust bombs, no rancidity.
>>>
>> Me, too.  The freezer is great keeping nuts fresh.
>>>
>>> I store my wholemeal flours in the freezer, too.
>>>
>> I store my cornmeal in the freezer.
>
>
> Yep, store flour and cornmeal in the freezer.  Keeps the weevil's out.

Any airtight container will keep weevils and any other bugs out of
flour, cornmeal - frozen or not. Any bugs in your flour? They were in
there to start with - the freezer only keeps them from hatching. You
still eat the bugs. lol

I store white flour warm in an airtight container - never any bug/webs etc.
I store cornmeal in the freezer. Not for bugs but I've read that it can
turn rancid in the long term.

[dsi1]

Contrary to the beliefs of rfc, my finances are none of your business. That's the breaks.

[Bruce]

On Sat, 15 Apr 2023 02:39:56 -0700 (PDT), dsi1

We can tell from all your eating out stories. I know you love your
poor Hawaiians, but that's just poverty porn.

[S Viemeister]

Make an extra-large batch, then have just one a day. I expect you'll
notice the difference by the time you eat the last one.

[S Viemeister]

On 15/04/2023 03:49, Bruce wrote:
> <leobla...@sbcglobal.net> wrote:
>> On 2023-04-14, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>>
>>> Blue cheese is really good with apple or pear slices.
>>
>> Pears and gorgonzola. Yum! I use gorgonzola for Christmas cheese.
>> Otherwise, I know squat about most cheeses, although I eat plenty of
>> cheese, unapproved by many here.
>
> I haven't met a cheese I didn't like.
>

My Granny and one of her sisters used to really enjoy a cheese which
turned my stomach - I think they enjoyed my reaction almost as much as
they enjoyed the cheese! The cheese had little tiny wormy-looking things
wiggling around in it. On purpose. That was apparently a major selling
feature.
Ick.

[Dave Smith]

We have had this discussion before. It does improve with age. The first
time I made it I called my mother to ask where I had screwed up because
it wasn't very good. She said of course it isn't, it has to sit for a
few weeks.

My light fruitcake is the same. It is certainly edible when it is
freshly made. I slosh some booze on it, wrap it up and throw it into the
freezer for at least a month. My wife got the second last one out of
the freezer last week and it was incredible.

[%]

Bruce wrote:
> but that's just poverty porn.
>

So, you're not only the Aussie RFC authority on Americans,
but also the poverty porn? Kudos.

[Bruce]

dsi1 has a victim complex. That's why he loves poor people. He sees
them as victims too, even though he's not poor himself. Poverty porn.

[itsjoan...@webtv.net]

On Saturday, April 15, 2023 at 4:17:58 AM UTC-5, Cindy Hamilton wrote:
>
> I don't think I could wait a month or two. I'd be perfectly happy to
> consume "ok" shortbread.
>

> Cindy Hamilton
>
Me, too. For me to wait a month to consume aged shortbread someone
would have to physically take it out of my house and store it at theirs for
a month.

[itsjoan...@webtv.net]

On Saturday, April 15, 2023 at 4:38:16 AM UTC-5, Gary wrote:
>
> > On 4/14/2023 7:05 PM, itsjoan...@webtv.net wrote:
> >>
> >> I store my cornmeal in the freezer.
> >

> I store white flour warm in an airtight container - never any bug/webs etc.
> I store cornmeal in the freezer. Not for bugs but I've read that it can
> turn rancid in the long term.
>

I store my flour in a Tupperware 'fluted/pleated' canister set. Cornmeal
is in the freezer because, yes, it can turn rancid if kept on the counter
long term.

[Thomas]

Based on that, I am tossing my cornmeal right now.........

[Cindy Hamilton]

I store most dry goods in various sizes of these:

https://www.amazon.com/Cambro-RFS4PP190-Polypropylene-Storage-Container/dp/B001E0FNMK

Mainly to prevent spillage. I should fetch from the basement a small
one for the polenta I got a couple of weeks ago. And I should try
cooking some polenta.

--
Cindy Hamilton

[Hank Rogers]

Folks that like cornbread most always eat if up before it has a
chance to go bad. Then they go back to the store for another bag.

[Hank Rogers]

Grits are pretty good whatever you store them in. Great with a
slice of fried ham, eggs, and a little redeye gravy, and some biscuits.

[S Viemeister]

On 15/04/2023 22:13, Cindy Hamilton wrote:

> I store most dry goods in various sizes of these:
>
> https://www.amazon.com/Cambro-RFS4PP190-Polypropylene-Storage-Container/dp/B001E0FNMK
>
> Mainly to prevent spillage. I should fetch from the basement a small
> one for the polenta I got a couple of weeks ago. And I should try
> cooking some polenta.
>

I bought a set of those in various sizes from Costco back in the 1990s.
The biggest size, I used for 50lb sacks of flour.

[itsjoan...@webtv.net]

Just store it in the freezer, no need to toss it.

[itsjoan...@webtv.net]

On Saturday, April 15, 2023 at 4:13:41 PM UTC-5, Cindy Hamilton wrote:
>
> On 2023-04-15, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
> >
> I store most dry goods in various sizes of these:
>
> https://www.amazon.com/Cambro-RFS4PP190-Polypropylene-Storage-Container/dp/B001E0FNMK
>

> Cindy Hamilton
>
Good choice. Do those have lids?

[itsjoan...@webtv.net]

On Saturday, April 15, 2023 at 6:14:38 PM UTC-5, Hank Rogers wrote:
>
> itsjoan...@webtv.net wrote:
> >
> > I store my flour in a Tupperware 'fluted/pleated' canister set. Cornmeal
> > is in the freezer because, yes, it can turn rancid if kept on the counter
> > long term.
> >
> Folks that like cornbread most always eat if up before it has a
> chance to go bad. Then they go back to the store for another bag.
>

Oh well, I don't make cornbread everyday nor every week. But if I had a
large family I'd probably be going through cornmeal faster than I now do.

[Bruce]

Corn is GMO and full of roundup. And even if it wasn't, it would still
be one of the unhealthiest things you can eat. So it's no surprise
that corn is very popular in the US.

[Cindy Hamilton]

On 2023-04-15, Hank Rogers <ha...@nospam.invalid> wrote:
> Cindy Hamilton wrote:
>> On 2023-04-15, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:

>>> On Saturday, April 15, 2023 at 4:38:16 AM UTC-5, Gary wrote:
>>>>
>>>>> On 4/14/2023 7:05 PM, itsjoan...@webtv.net wrote:
>>>>>>
>>>>>> I store my cornmeal in the freezer.
>>>>>
>>>> I store white flour warm in an airtight container - never any bug/webs etc.
>>>> I store cornmeal in the freezer. Not for bugs but I've read that it can
>>>> turn rancid in the long term.
>>>>
>>> I store my flour in a Tupperware 'fluted/pleated' canister set. Cornmeal
>>> is in the freezer because, yes, it can turn rancid if kept on the counter
>>> long term.
>>
>> I store most dry goods in various sizes of these:
>>
>> https://www.amazon.com/Cambro-RFS4PP190-Polypropylene-Storage-Container/dp/B001E0FNMK
>>
>> Mainly to prevent spillage. I should fetch from the basement a small
>> one for the polenta I got a couple of weeks ago. And I should try
>> cooking some polenta.
>>
>
> Grits are pretty good whatever you store them in. Great with a
> slice of fried ham, eggs, and a little redeye gravy, and some biscuits.

I was thinking of topping the polenta with Italian sausage and a
tomato-based sauce.

--
Cindy Hamilton

[Cindy Hamilton]

Yes. Depending where you get them, you might have to buy the lids
separately.

--
Cindy Hamilton

[Gary]

Wow. You just wait until scientists get around to studying tempeh and
the effects of eating too much of it.

[Bruce]

I've looked into it before, since we eat so much of it. I've only
found health benefits. And it's a great meat replacement, flavour
wise.

[Thomas]

It was best by jan 21, 2021.

[cshenk]

Not all corn is GMO. Many farmers have moved off GMO foods in the USA
although there's a lot of it still.

[itsjoan...@webtv.net]

EEK! Yes, toss it and your next bag/canister store in the freezer.

[Michael Trew]

On 4/14/2023 17:34, Bruce wrote:
> On Fri, 14 Apr 2023 22:24:56 +0100, S Viemeister
> <firs...@lastname.oc.ku> wrote:
>>
>> I buy fresh, and store them in the freezer.
>> No dust bombs, no rancidity.
>>
>> I store my wholemeal flours in the freezer, too.
>
> That sounds good. We can get shelled American walnuts from ALDI, but
> they pale in comparison to fresh. It seems to me that pecans last
> longer.

Are those black walnuts, or *English* walnuts? ;)

[Michael Trew]

On 4/14/2023 19:40, jmcquown wrote:
> On 4/14/2023 7:05 PM, itsjoan...@webtv.net wrote:

>> On Friday, April 14, 2023 at 4:25:01 PM UTC-5, S Viemeister wrote:
>>>
>>> I store my wholemeal flours in the freezer, too.
>>>

>> I store my cornmeal in the freezer.
>

> Yep, store flour and cornmeal in the freezer. Keeps the weevil's out.
> Raw nuts won't go rancid if you store them in the freezer, either. I
> have sliced almonds and a container of sesame seeds in the freezer to
> prevent rancidity.

I have no issue with cornmeal and flour being stored at room
temperature, but for some reason, I get those little bugs in white rice.
I now keep my rice in a zip lock gallon bag, in the freezer.

[Bruce]

"English" walnuts :)

[songbird]

Michael Trew wrote:
...

> temperature, but for some reason, I get those little bugs in white rice.
> I now keep my rice in a zip lock gallon bag, in the freezer.

sounds like the place you're buying the rice from
has an infestation.


songbird

[GM]

Michael Trew wrote:


> I have no issue with cornmeal and flour being stored at room
> temperature, but for some reason, I get those little bugs in white rice.
> I now keep my rice in a zip lock gallon bag, in the freezer.

"dsi1" aka "Hawaii Dave" put those bugs into your white rice, Michael...

That's because you are to him a "Mainland White Honkie"... as are all the rest of us here...

Lol...

--
GM

[dsi1]

I like to wash my rice 5 or more times. That's common practice for people like me. Keeping the bag in the freezer works. I have also heard of putting a few dried chilies in the rice. Take it out before you cook the rice.

[Michael Trew]

I wash the rice before cooking also (perhaps not five times), but I
decided to pitch the bug rice. Can't hurt to leave the chilies in the
rice when cooking; it might turn out more interesting. :)

Perhaps it was infested before it was purchased; I don't know. It's a
bag of enriched long grain store brand rice. If the next one had them,
I wouldn't know, because they must not hatch in the freezer.

[Thomas Joseph]

Michael Trew wrote:

> > I like to wash my rice 5 or more times. That's common practice for
> > people like me. Keeping the bag in the freezer works. I have also
> > heard of putting a few dried chilies in the rice. Take it out before
> > you cook the rice.

For a time I bought my bulgar from a Palestine store. One day I
went in to shovel some out of the bin and it was crawling with
bugs. I backed off. I told the woman about it. I realize this could
happen anyplace, after all we're all bugs, aren't we? Visible germs.
Anyway, I asked an Arab aunt of mine about it - I'll admit I never
thought of it myself - but she said that from now on with bulgar
I should store it in the freezer. I was amazed at how it freezes.
I never froze rice but I imagine it's probably the same. I was expecting
the bulgar to stick together in freezing but that doesn't happen at all.
It can be used right out of the freezer. Yes the bugs are still in there,
just not alive yet. Like eating little eggs. Could be good for us, who knows?