Re: Whole Milk vs Part Skim Mozzarella
Jerry Avins
> I don't when they "invented" part skim, low moisture mozzarella but I
> think it's been around long enough that I always thought that *was*
> mozarella (of the non-fresh variety).
>
> Until a few weeks ago when I bought some shredded mozzarella from the
> restaurant supply place. I figured for $2/lb in 5lb bags it can't be
> any more tasteless than "regular" mozzarella half the price of the
> grocery store.
>
> Holly cow's milk! This stuff is real cheese! It had about 5% smoked
> provolone and something else of insignificant quantity. But I'm
> convinced that the major difference was WHOLE MILK mozarella. I've
> just never paid much attention because I really didn't know I had a
> choice. But I don't pay much attention because I rarely buy it
> because I thought mozzarella sucked.
>
> Now that I think about it, I'd never voluntarily buy low fat swiss or
> cheddar, so how did they manage to convince many of us that this was
> "normal" mozarella? I feel swindled and naive. 43 years worth.
I don't remember ever seeing part-skim mozzarella for sale where whole-
milk mozzarella wasn't also available at the same price. I buy it in
tomato season. Sliced tomato topped with sliced mozzarella and basil,
drizzled with EVOO. Mmm.... (Even better with fresh or home-made
mozzarella.)
Jerry
--
Engineering is the art of making what you want from things you can
get.
Paul M. Cook
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:8zbtcsdl2hlu$.dlg@sqwertz.com...
>I don't when they "invented" part skim, low moisture mozzarella but I
> think it's been around long enough that I always thought that *was*
> mozarella (of the non-fresh variety).
>
> Until a few weeks ago when I bought some shredded mozzarella from the
> restaurant supply place. I figured for $2/lb in 5lb bags it can't be
> any more tasteless than "regular" mozzarella half the price of the
> grocery store.
>
> Holly cow's milk! This stuff is real cheese! It had about 5% smoked
> provolone and something else of insignificant quantity. But I'm
> convinced that the major difference was WHOLE MILK mozarella. I've
> just never paid much attention because I really didn't know I had a
> choice. But I don't pay much attention because I rarely buy it
> because I thought mozzarella sucked.
>
> Now that I think about it, I'd never voluntarily buy low fat swiss or
> cheddar, so how did they manage to convince many of us that this was
> "normal" mozarella? I feel swindled and naive. 43 years worth.
>
Perhaps if you steal it out of people's carts it would taste better?
Paul
jmcquown
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:8zbtcsdl2hlu$.dlg@sqwertz.com...
> I don't when they "invented" part skim, low moisture mozzarella but I
> think it's been around long enough that I always thought that *was*
> mozarella (of the non-fresh variety).
>
> Until a few weeks ago when I bought some shredded mozzarella from the
> restaurant supply place. I figured for $2/lb in 5lb bags it can't be
> any more tasteless than "regular" mozzarella half the price of the
> grocery store.
>
> Holly cow's milk! This stuff is real cheese!
Surprise! It's like finding out grated Parmesan doesn't come in a green
can!
Jill
Kent
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:8zbtcsdl2hlu$.dlg@sqwertz.com...
>I don't when they "invented" part skim, low moisture mozzarella but I
> think it's been around long enough that I always thought that *was*
> mozarella (of the non-fresh variety).
>
> Until a few weeks ago when I bought some shredded mozzarella from the
> restaurant supply place. I figured for $2/lb in 5lb bags it can't be
> any more tasteless than "regular" mozzarella half the price of the
> grocery store.
>
> provolone and something else of insignificant quantity. But I'm
> convinced that the major difference was WHOLE MILK mozarella. I've
> just never paid much attention because I really didn't know I had a
> choice. But I don't pay much attention because I rarely buy it
> because I thought mozzarella sucked.
>
> Now that I think about it, I'd never voluntarily buy low fat swiss or
> cheddar, so how did they manage to convince many of us that this was
> "normal" mozarella? I feel swindled and naive. 43 years worth.
>
>
>
That's our experience as well. I avoid the part skim, and I avoid the whole
milk mozzarella that comes in those round packages at supermarkets and
Trader Joe's. It has no cheese flavor, regardless of the brand.
Kent
Serene Vannoy
>
> Holly cow's milk! This stuff is real cheese! It had about 5% smoked
> provolone and something else of insignificant quantity. But I'm
> convinced that the major difference was WHOLE MILK mozarella. I've
> just never paid much attention because I really didn't know I had a
> choice.
Yeah. Since I started buying whole-milk mozzarella, the other stuff
tastes actively bad (I used to think it was just boring).
Serene
--
http://www.momfoodproject.com
Steve Freides
> I don't when they "invented" part skim, low moisture mozzarella but I
> think it's been around long enough that I always thought that *was*
> mozarella (of the non-fresh variety).
>
> Until a few weeks ago when I bought some shredded mozzarella from the
> restaurant supply place. I figured for $2/lb in 5lb bags it can't be
> any more tasteless than "regular" mozzarella half the price of the
> grocery store.
>
> provolone and something else of insignificant quantity. But I'm
> convinced that the major difference was WHOLE MILK mozarella. I've
> just never paid much attention because I really didn't know I had a
> because I thought mozzarella sucked.
>
> Now that I think about it, I'd never voluntarily buy low fat swiss or
> cheddar, so how did they manage to convince many of us that this was
> "normal" mozarella? I feel swindled and naive. 43 years worth.
>
> -sw
Yup. It's also great to buy it locally made - we have a shop in our
town that makes their own and it's great - won a county-wide "best of",
and I'm a big fan of supporting local businesses, so it's a win/win for
me.
I think the low-this, part-that mozarella has extra salt to give it more
flavor - sad, that, although I can't imagine what else one could do.
Don't discount the flavor of the smoked provolone in what you got -
smoked cheeses are great and add a ton of flavor. Particularly for a
bland cheese like mozarella, that could make a big difference in the
taste.
-S-
Janet Wilder
Insalada Caprese (sp) Please don't remind me how much I miss Jersey
tomatoes.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
Kent
"Steve Freides" <st...@kbnj.com> wrote in message
news:93srmq...@mid.individual.net...
$7-8 for 2lb. It's very good.
Kent
sf
wrote:
> I use CostCo's Provolone for pizza routinely. It has a great price, about
> $7-8 for 2lb. It's very good.
Pizza and lasagne are great for using up the odds and ends of various
white cheeses in the refrigerator (no cheddar for me, even if it is
white though).
--
I love cooking with wine.
Sometimes I even put it in the food.
Steve Freides
That's a good idea - I love provolone on sandwiches, will have to use it
the next time I do something with melted cheese.
-S-
jmcquown
>> I use CostCo's Provolone for pizza routinely. It has a great price,
>> about $7-8 for 2lb. It's very good.
>>
>> Kent
>
> That's a good idea - I love provolone on sandwiches, will have to use it
> the next time I do something with melted cheese.
>
> -S-
>
:)
Jill
Bryan
Agreed, and last night I melted sliced provolone on top of spaghetti
with meat sauce last night. I also applied som Kraft Parmesan, which
you don't like, but I do.
>
> Jill
--Bryan
Jerry Avins
> On 5/21/2011 10:52 PM, Jerry Avins wrote:
> > ... Sliced tomato topped with sliced mozzarella and basil,
> > drizzled with EVOO. Mmm.... (Even better with fresh or home-made
> > mozzarella.)
>
> Insalada Caprese (sp) Please don't remind me how much I miss Jersey
> tomatoes.
Does overnight shipping work where you are? I could send you some if
the weather is conducive to a good crop. (Too much rain makes for
watery tomatoes.)
Jerry
jmcquown
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Mon, 23 May 2011 20:13:28 -0400, jmcquown wrote:
>
>> Thinly sliced roast beef on a french roll with melted provolone is
>> wonderful
>> :)
>
>
> -sw
Now that you mention it, french dip (au jus) is wonderful!
Jill
Bryan
> On Mon, 23 May 2011 17:20:06 -0700 (PDT), Bryan wrote:
> > Agreed, and last night I melted sliced provolone on top of spaghetti
> > with meat sauce last night. I also applied som Kraft Parmesan, which
> > you don't like, but I do.
>
> packets. I steal them every chance I get. Matter of fact, I have
> some right here in my man-cave.
>
> Cortona brand:
>
> http://yfrog.com/htparmesancheesepacketsj
>
> OK, I wouldn't say excellent - but it's great compared to all those
> other cheese packets. The stuff they give out at Pizza Hut isn't even
> parmesan cheese. It's "Hard Grating Cheese".
The Kraft cannisters are on sale for $2.98, and there's a coupon for
free pasta (up to $1.50) that I have many of. Plus it's $10 off a $50
purchase Thursday this week at Shop'n Save, and I'll be using a gift
card that I got at a 10% discounted price. And last time I was there
they still had a few of the bonus 8.8oz sizes (10% free). My son goes
nuts with that stuff.
>
> -sw
--Bryan
Brooklyn1
wrote:
I met many a French dip joint in California but never saw one prepare
a French dip with cheese, just plain sliced beef in a plain roll...
some were very good but very messy/drippy... too many were too salty.
Janet Wilder
Overnight shipping does work but you'd have to verify I'm not away
somewhere on my travels. I would gladly pay the shipping for a genuine
box of Jersey produce. I also love Jersey peaches and bi-color corn (Is
Claire's still there?) email me, Jerry and lets' talk about it. I am
willing to trade 1015 sweet onions or, later in the year Rio Red
grapefruits.
Jerry Avins
Janet,
I don't have your complete email address. Email me via the link on my
website, http://users.rcn.com/jyavins/, and I'll get it that way. I
take a medicine that puts grapefruit off limits :-(((.
Clare's closed about two years ago. There are other good places. The
Garden State Farmer's Market began as a local outlet for farmers in
Monmouth and Ocean Counties who grew produce for Asian restaurants in
NYC and Philly. (Now we know what old chicken farms do when they
retire.) That place on Route 27 near the high-tension power line is
good for local tomatoes and corn.
Brooklyn1
wrote:
>42,000 hits for recipes including provolone.
>
><http://www.google.com/search?hl=en&biw=1194&bih=756&q=french+dip+recipe+provolone&aq=f&aqi=&aql=&oq=>
>
>French Dip is not a "California Sandwich". Although the last one I
>had was at a place called "California Dreaming", but in South
>Carolina. Looks like that one had Monterey Jack on it:
>
>See: "Sliced Prime Rib Sandwich":
><http://www.centraarchy.com/pdf/California_Dreaming_Menu/CD_AgSfChAtGv_01_19_11.pdf>
Have I ever expressed any doubt that lots of folks are afflicted with
TIAD... a plain roast beef sandwich with provolone or jack hasn't much
appeal but doused in au jus is disgusting. Cheese is pretty much
reserved for deli sandwiches containing cured meats. Next I'm at the
deli in town I'm going to ask if anyone has ever ordered a plain roast
beef sandwich with cheese. But then again Texans probably think BBQ
on a roll isn't complete without Velveeta, so long as it's the pimento
version. LOL-LOL
Janet Wilder
> On May 24, 10:44 am, Janet Wilder<kelliepoo...@yahoo.com> wrote:
>> On 5/23/2011 10:54 PM, Jerry Avins wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>> On May 22, 12:51 pm, Janet Wilder<kelliepoo...@yahoo.com> wrote:
>>>> On 5/21/2011 10:52 PM, Jerry Avins wrote:
>>
>>>>> ... Sliced tomato topped with sliced mozzarella and basil,
>>>>> drizzled with EVOO. Mmm.... (Even better with fresh or home-made
>>>>> mozzarella.)
>>
>>>> Insalada Caprese (sp) Please don't remind me how much I miss Jersey
>>>> tomatoes.
>>
>>> Does overnight shipping work where you are? I could send you some if
>>> the weather is conducive to a good crop. (Too much rain makes for
>>> watery tomatoes.)
>>
>>> Jerry
>>
>> Overnight shipping does work but you'd have to verify I'm not away
>> somewhere on my travels. I would gladly pay the shipping for a genuine
>> box of Jersey produce. I also love Jersey peaches and bi-color corn (Is
>> Claire's still there?) email me, Jerry and lets' talk about it. I am
>> willing to trade 1015 sweet onions or, later in the year Rio Red
>> grapefruits.
>
> Janet,
>
> I don't have your complete email address. Email me via the link on my
> website, http://users.rcn.com/jyavins/, and I'll get it that way. I
> take a medicine that puts grapefruit off limits :-(((.
I emailed you so you'll have my address.
> Clare's closed about two years ago. There are other good places. The
> Garden State Farmer's Market began as a local outlet for farmers in
> Monmouth and Ocean Counties who grew produce for Asian restaurants in
> NYC and Philly. (Now we know what old chicken farms do when they
> retire.) That place on Route 27 near the high-tension power line is
> good for local tomatoes and corn.
Is that the place across the street from the old Shop Rite?
There used to be another market, Cortelyu's in Franklin. Is that one
still there? What about Von Thun in Dayton? That one is on a farm, IIRC.
My son is in Twin Rivers and there is a great farmstand just east of him
on route 33 (westbound side). The stuff is really fresh.
I know about the drugs and grapefruit. My DH is on the same stuff. We
have wonderful oranges here, too and bags of key limes are usually under
$2. They grow something called "pineapple" oranges and they are awesome
for juicing. They make the damned screw drivers in the world <g>
Jerry Avins
...
> I emailed you so you'll have my address.
...
Good. We'll take this private. I'm probably boring everyone but you.
Brooklyn1
>
>Janet Wilder wrote:
>
>> I emailed you so you'll have my address.
>
Sheesh... a regular Palin Place... Janet wuvs Jerry! hehe
merryb
I find that funny coming from you, Food Snob...
That crap in the can is just wrong- have you ever even had the real
thing?
Storrmmee
costco... i think its around six dollars... but free pasta makes it worth
looking at, Lee
also if thats in the ad, after you get what you need, go and take the ad to
wally if you are in a cranky mood, if the brands match they give you the
price, Lee
"Bryan" <bryang...@gmail.com> wrote in message
news:f64bbd03-35bd-499e...@z13g2000yqg.googlegroups.com...
Storrmmee
now i know you guys are gonna think this is weird,... i know there is
regular velveeta, light velveeta, jalapino, sp velveeta, but i have never
heard of piminto velveeta...
The DH has never mentioned this in the store, but this could be that when i
request this stuff its for a specific purpose... so
is there such a thing as pinminto velveeta and if so when did it come out?
Lee
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1bt8f52t...@sqwertz.com...
> On Tue, 24 May 2011 11:36:25 -0400, Brooklyn1 wrote:
>
>> Have I ever expressed any doubt that lots of folks are afflicted with
>> TIAD... a plain roast beef sandwich with provolone or jack hasn't much
>> appeal but doused in au jus is disgusting. Cheese is pretty much
>> reserved for deli sandwiches containing cured meats. Next I'm at the
>> deli in town I'm going to ask if anyone has ever ordered a plain roast
>> beef sandwich with cheese. But then again Texans probably think BBQ
>> on a roll isn't complete without Velveeta, so long as it's the pimento
>> version. LOL-LOL
>
> Are you related to Jerry Sauk?
>
> You both have the same skewed impression that your opinions matches
> those of the rest of the people of the world and you refuse to accept
> that people do things differently than yourself. When in fact, your
> stance on something in the complete opposite of the majority of
> people.
>
> BTW: The only cured roast beef I know of is breseola, some summer
> sausages, and Armour dried beef. And of course any dry-cured all-beef
> salami (which are rare). You will rarely find these at a typical
> deli.
>
> Get out in the world and live a little, Catz. You're just shriveling
> up and dying sitting there at home watching the deer and geese and
> boobies on the Internet.
>
> -sw
sf
<rgr...@consolidated.net> wrote:
> lol,
>
> now i know you guys are gonna think this is weird,... i know there is
> regular velveeta, light velveeta, jalapino, sp velveeta, but i have never
> heard of piminto velveeta...
>
> The DH has never mentioned this in the store, but this could be that when i
> request this stuff its for a specific purpose... so
>
> is there such a thing as pinminto velveeta and if so when did it come out?
>
I saw ketchup flavored and paprika flavored Pringles the other day.
My first reaction was YUCK and didn't buy any. I wasn't even curious.
--
Today's mighty oak is just yesterday's nut that held its ground.