Cottage Cheese Seasoning?
Kris
When I was younger, I remember a spice blend (from Spice Islands
maybe?) that you shook over cottage cheese. It gave it a great taste,
and I cannot find it anymore. I remember it being kind of red
(paprika?), a little sweet, and had sesame seeds in it, among other
things.
However, looking at the latest Penzey's catalog, I'm wondering if I
found a good simulation. Here's the Description from the catalog:
"Rocky Mountain Seasoning: Hand-mixed from: bell peppers, Parmesan
cheese [part-skim milk, cheese culture, salt, enzymes, cellulose
powder, potassium sorbate], salt, sesame, poppy, shallots, arrowroot,
white pepper. "
Does anyone remember the original? If so, doesn't this sound close?
Anyone?
Kris
brooklyn1
"Kris" wrote
>
> When I was younger, I remember a spice blend (from Spice Islands
> maybe?) that you shook over cottage cheese. It gave it a great taste,
> and I cannot find it anymore. I remember it being kind of red
> (paprika?), a little sweet, and had sesame seeds in it, among other
> things.
>
> However, looking at the latest Penzey's catalog, I'm wondering if I
> found a good simulation. Here's the Description from the catalog:
>
> "Rocky Mountain Seasoning: Hand-mixed from: bell peppers, Parmesan
> cheese [part-skim milk, cheese culture, salt, enzymes, cellulose
> powder, potassium sorbate], salt, sesame, poppy, shallots, arrowroot,
> white pepper. "
>
>
full fat cottage cheese with sliced fresh fruit... last night I had a bowl
of cottage cheese topped with sliced fresh strawberries, needed nothing
else... sometimes I'll have cottage with canned fruit, pineapple chunks is
good, sometimes I'll fill the cavity of half a cantaloupe with cottage
cheese and a few grapes... I can't see adding more than one or maybe two
ingredients. Why do you need all that crap... that's like eating $20/lb
stilton smothered in ketchup. You definitely have a wicked bad case of
TIAD.
ViLco
> Parmesan cheese [part-skim milk, cheese culture, salt, enzymes,
> cellulose powder, potassium sorbate]
LOL, the real deal's ingredients are just milk, rennet and salt.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano
blake murphy
i wonder if the japanese rice condiment *furikake* would be good:
<http://www.japanesekitchen.co.uk/furikake.html>
<http://en.wikipedia.org/wiki/Furikake>
or *shichimi*:
<http://en.wikipedia.org/wiki/Shichimi>
your pal,
blake
Pennyaline
> "Kris" wrote
>> When I was younger, I remember a spice blend (from Spice Islands
>> maybe?) that you shook over cottage cheese. It gave it a great taste,
>> and I cannot find it anymore. I remember it being kind of red
>> (paprika?), a little sweet, and had sesame seeds in it, among other
>> things.
>>
>> However, looking at the latest Penzey's catalog, I'm wondering if I
>> found a good simulation. Here's the Description from the catalog:
>>
>> "Rocky Mountain Seasoning: Hand-mixed from: bell peppers, Parmesan
>> cheese [part-skim milk, cheese culture, salt, enzymes, cellulose
>> powder, potassium sorbate], salt, sesame, poppy, shallots, arrowroot,
>> white pepper. "
My mother and grandmother were fond of serving cottage cheese with
paprika sprinkled over the top, but I never cared for it that way.
Why on earth anyone would need to serve it with sesame, shallots, white
pepper, bell pepper, etc. is beyond me.
> I'm guessing you hate the taste of cottage cheese. I typically eat fresh
> full fat cottage cheese with sliced fresh fruit... last night I had a bowl
> of cottage cheese topped with sliced fresh strawberries, needed nothing
> else... sometimes I'll have cottage with canned fruit, pineapple chunks is
> good, sometimes I'll fill the cavity of half a cantaloupe with cottage
> cheese and a few grapes... I can't see adding more than one or maybe two
> ingredients. Why do you need all that crap... that's like eating $20/lb
> stilton smothered in ketchup. You definitely have a wicked bad case of
> TIAD.
Peaches. With sliced peaches with cottage cheese, one wants for nothing.
<except good wine, of course>
Dan Abel
<afc69fab-26ec-4d09...@r34g2000vbi.googlegroups.com>,
Kris <shan...@hotmail.com> wrote:
I've used it for a long time, so long that I don't remember when I
started or how I got it. I think it was called Salad Supreme (or
Suprema or Supremo). It had cheese, paprika and sesame seeds, plus
other stuff. You'll note that the stuff above has no paprika, so it
won't be red. On the same page is Salad Elegant, which has paprika, and
we've been using as a replacement for the other brand. It doesn't taste
exactly the same, but to me at least, it isn't better or worse, just
different.
I've never tried it on cottage cheese, although we eat very little
cottage cheese. I'll bet it would be good. We use it on salads and
baked potatoes.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Kris
>
> - Show quoted text -
Actually, no, I love cottage cheese. I just sometimes want a
variation.
Kris
Kris
Well, they have to make it shelf-stable, I guess. Maybe I could mix my
own out of my parmesan, though.
Kris
Nancy2
>
> - Show quoted text -
I eat the low-fat version and only ever add a little salt, medium
amount of pepper and snips of fresh chives if I can get them. I like
the taste....
I used to find flash-frozen snipped chives in the freezer section in
little tubs, but apparently those aren't available any more. They
were really handy.
N.
Dimitri
"Kris" <shan...@hotmail.com> wrote in message
news:afc69fab-26ec-4d09...@r34g2000vbi.googlegroups.com...
Try Spice Islands Beau Monde seasoning.
http://www.spiceislands.com/ProductDetail.aspx?Id=97d242b5-f06d-47bf-8a03-09aca98b257c
Dimitri
Dan Abel
Pennyaline <norweg...@deadparrot.com> wrote:
> > "Kris" wrote
> >> When I was younger, I remember a spice blend (from Spice Islands
> >> maybe?) that you shook over cottage cheese. It gave it a great taste,
> >> and I cannot find it anymore. I remember it being kind of red
> >> (paprika?), a little sweet, and had sesame seeds in it, among other
> >> things.
> My mother and grandmother were fond of serving cottage cheese with
> paprika sprinkled over the top, but I never cared for it that way.
>
> Why on earth anyone would need to serve it with sesame, shallots, white
> pepper, bell pepper, etc. is beyond me.
If it doesn't appeal to you, I would suggest that you not try it. The
stuff I've tried tastes good to me.
> Peaches. With sliced peaches with cottage cheese, one wants for nothing.
>
> <except good wine, of course>
I'm not big on fruit with cottage cheese, myself.
Dale P
news:afc69fab-26ec-4d09...@r34g2000vbi.googlegroups.com...
I have always liked the taste of Lawry's seasoned Salt on my cottage
cheese. It is red. It really gives a good taste to cottage cheese, also
great on scrambled eggs. It may be what you are thinking of.
DP
brooklyn1
"Nancy2" <nancy-...@uiowa.edu> wrote in message
news:adabbf40-5405-40b8...@x6g2000vbg.googlegroups.com...
N.
I'm pretty sure Penzys sells freeze dried chives... yup...
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschives.html
Omelet
"brooklyn1" <grave...@verizon.net> wrote:
> I eat the low-fat version and only ever add a little salt, medium
> amount of pepper and snips of fresh chives if I can get them. I like
> the taste....
>
> I used to find flash-frozen snipped chives in the freezer section in
> little tubs, but apparently those aren't available any more. They
> were really handy.
>
> N.
>
> I'm pretty sure Penzys sells freeze dried chives... yup...
> http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschives.html
Chives are not exactly hard to grow. I have them out in the yard nearly
year round except when they freeze down in the winter.
They also thrive on benign neglect.
The patch I have is nearly 20 years old.
--
Peace! Om
Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.
brooklyn1
"Pennyaline" <norweg...@deadparrot.com> wrote in message
news:4a01aad3$0$87078$815e...@news.qwest.net...
I like fresh ripe sliced peaches with sour cream but no reason they can't go
well with cottage cheese and sour cream. I like cottage cheee and sour
cream together. Any fresh fruit goes well
with either or both together, even bananas
> <except good wine, of course>
Champagne! But now we're talking cottage cheese and blueberries, blintzes!
Omelet
"brooklyn1" <grave...@verizon.net> wrote:
> I like fresh ripe sliced peaches with sour cream but no reason they can't go
> well with cottage cheese and sour cream. I like cottage cheee and sour
> cream together. Any fresh fruit goes well
> with either or both together, even bananas
>
> > <except good wine, of course>
>
> Champagne! But now we're talking cottage cheese and blueberries, blintzes!
Cottage cheese and fresh pineapple... ;-d
Cindy Hamilton
> In article <lCjMl.2850$fy.1...@nwrddc01.gnilink.net>,
>
> "brooklyn1" <gravesen...@verizon.net> wrote:
> > I eat the low-fat version and only ever add a little salt, medium
> > amount of pepper and snips of fresh chives if I can get them. I like
> > the taste....
>
> > I used to find flash-frozen snipped chives in the freezer section in
> > little tubs, but apparently those aren't available any more. They
> > were really handy.
>
> > N.
>
> > I'm pretty sure Penzys sells freeze dried chives... yup...
> >http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschives.html
>
> Chives are not exactly hard to grow. I have them out in the yard nearly
> year round except when they freeze down in the winter.
>
> They also thrive on benign neglect.
You said it. I grow chives in a pot on the patio so that they don't
get out of hand. Last fall, I stuck the pot in the shed, intending to
replace the chives and the soil this spring. When I put away the
lawn tractor last weekend, there were pale green chives growing
like mad. I bet if I gave them some water and sun, they'd come
right back.
Some winters I move them (and a pot full of parsley) onto my
screen porch, which stays above 20 F all winter. I can snip
herbs almost all winter long.
Cindy Hamilton
Goomba
Your description reminds me of McCormack's "Salad Supreme" mix found in
the spice section of the market. I was introduced to it years ago by a
woman who used it to make a killer macaroni salad with Italian salad
dressing mix, Salad Supreme, pepperoncini, provolone, salami, halved
cherry tomatoes, olives galore, yada yada yada... it was decent. And easy.
Mark Thorson
>
> On Wed, 6 May 2009 07:06:23 -0700 (PDT), Kris wrote:
>
> > When I was younger, I remember a spice blend (from Spice Islands
> > maybe?) that you shook over cottage cheese. It gave it a great taste,
> > and I cannot find it anymore. I remember it being kind of red
> > (paprika?), a little sweet, and had sesame seeds in it, among other
> > things.
>
>
> <http://en.wikipedia.org/wiki/Shichimi>
That's the first thing I thought of. It's one of my
favorite spice blends. I usually use it all up
eating it directly.
Default User
> Actually, no, I love cottage cheese. I just sometimes want a
> variation.
I like sliced radishes with cottage cheese.
Brian
--
Day 93 of the "no grouchy usenet posts" project
Kris
I'll bet it's similar to this Penzey's mix.
Kris
George
How 'bout chopped sweet onions with a dash or two of soy sauce...
Really, it tastes better than it sounds...:)
Omelet
<44e7ad34-4eb3-44d7...@o20g2000vbh.googlegroups.com>,
Cindy Hamilton <angelica...@yahoo.com> wrote:
Mine started in pots, but they produce LOTS of seeds! <g>
I'm betting I could have a chive "lawn" if I actually tried to grow them.
Here is a beauty during a rainier fall:
http://i40.tinypic.com/16a2t7o.jpg
They are Garlic Chives.
Omelet
"Default User" <defaul...@yahoo.com> wrote:
> Kris wrote:
>
>
> > Actually, no, I love cottage cheese. I just sometimes want a
> > variation.
>
> I like sliced radishes with cottage cheese.
>
>
>
>
> Brian
Sounds interesting. I like cooked radishes.
Default User
> In article <76e6eeF...@mid.individual.net>,
> "Default User" <defaul...@yahoo.com> wrote:
>
> > Kris wrote:
> >
> >
> > > Actually, no, I love cottage cheese. I just sometimes want a
> > > variation.
> >
> > I like sliced radishes with cottage cheese.
> Sounds interesting. I like cooked radishes.
Well, I use raw ones in this sort of dish. My mother made us many
cottage cheese+ dishes, including ripe tomato or (canned) pineapple as
well as the radishes. The latter was the one I liked, and then only one
I've carried forward to this day.
Mr. Bill
wrote:
>Sounds interesting. I like cooked radishes.
We poach them in chicken stock...how do you prepare them? ...other
than lining them up on the counter and telling them, 'we are going to
chop your heads and little tails off and cook you'. <g>
Mr. Bill
>How 'bout chopped sweet onions with a dash or two of soy sauce...
>Really, it tastes better than it sounds...:)
What ever happened to the old fashioned salt and pepper? That is
our favorite way.
Andy
I like the fat-free cottage cheese with fresh cracked white pepper on Kavli
hearty rye crispbread.
I don't add salt since I can always taste it in the cottage cheese.
The creamy and crisp textures present a nice contrast, imho. More fun than
just eating it with a spoon, anyway.
Andy
Bob Terwilliger
> I'm guessing you hate the taste of cottage cheese. I typically eat fresh
> full fat cottage cheese with sliced fresh fruit... last night I had a bowl
> of cottage cheese topped with sliced fresh strawberries, needed nothing
> else... sometimes I'll have cottage with canned fruit, pineapple chunks is
> good, sometimes I'll fill the cavity of half a cantaloupe with cottage
> cheese and a few grapes... I can't see adding more than one or maybe two
> ingredients.
I like cottage cheese in both savory and sweet applications. It's good with
any kind of berries, or as a sweet filling for pastries. It's also good with
tomatoes, cucumbers, and black pepper stirred into it. For that matter, it's
good with salsa stirred into it. If you stir finely-grated citrus zest into
it, it makes a good topping for fish (though you may want to put it into a
blender for a smoother texture).
Last night I had a few slices of toasted lots-of-different-seeds bread
covered with shredded marinated broccoli leaves and cottage cheese. (This
was after a whirlwind trip to Reno in which I ate way too richly and way too
much.) It was something of a takeoff on a spinach-ricotta pizza.
Bob
bob
shouted from the highest rooftop:
>In article <6MjMl.2853$fy....@nwrddc01.gnilink.net>,
> "brooklyn1" <grave...@verizon.net> wrote:
>
>> I like fresh ripe sliced peaches with sour cream but no reason they can't go
>> well with cottage cheese and sour cream. I like cottage cheee and sour
>> cream together. Any fresh fruit goes well
>> with either or both together, even bananas
>>
>> > <except good wine, of course>
>>
>> Champagne! But now we're talking cottage cheese and blueberries, blintzes!
>
>Cottage cheese and fresh pineapple... ;-d
That's one of my all-time favourites.
In days gone by I had a job where the only way I could get a moment's
peace at the place where I was working was to take a bike I had
stashed away in the office, peddle five blocks down to the beach,
chain my bike to a lifeguard tower and eat my lunch after a jog along
the sand.
My lunch of choice was the canned pineapple (in juice) and cottage
cheese I'd put in a chilled, wide-mouthed Thermos that morning. But
sometimes I felt like more protein and would replace the pineapple
with canned tuna, chopped onion and celery.
BTW - I found the best pineapple deal in terms of volume was sliced
rounds which I'd cut into cubes. It yielded far more pineapple than
the "chunks" because all you'd lose was the hole in the centre.
--
una cerveza mas por favor ...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Janet Wilder
>
> I like cottage cheese in both savory and sweet applications. It's good with
> any kind of berries, or as a sweet filling for pastries. It's also good with
> tomatoes, cucumbers, and black pepper stirred into it. For that matter, it's
> good with salsa stirred into it. If you stir finely-grated citrus zest into
> it, it makes a good topping for fish (though you may want to put it into a
> blender for a smoother texture).
I only eat cottage (and rarely at that) two ways. One is with a hefty
amount of diced, canned peaches which drown out the taste of the cottage
cheese. The other is if it is mixed with finely diced cucumber, tomato,
scallion, and black pepper.
I don't like cottage cheese.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
bob
shouted from the highest rooftop:
>On May 6, 10:34�am, "brooklyn1" <gravesen...@verizon.net> wrote:
I like to try different CC combos as well. Because of some unexpected
stuff, my wife couldn't fit in making me her lovely brown lentil soup
today. So my quick replacement dinner tonight will be cottage cheese
with chopped onion and celery added and eaten with a half an avocado
and a small green salad. If I'm more hungry later on, I might mix in
some drained canned tuna (in spring water). Depends.
Other variations are CC with fruit; with avo mixed in; with canned
salmon, onions and mayo mixed in; with fresh tomatoes & basil; with
beans on toast; with radishes; with chopped olives; spread in sticks
of celery; added to a green salad; added to scrambled eggs; or just on
its own with some seasoning on top.
Come to think of it, I might change my quick dinner to scrambled eggs
with CC mixed in and topped with avocado and tomatoes.
cyberpurrs
"Janet Wilder" <kellie...@yahoo.com> wrote in message
news:000e8528$0$2634$c3e...@news.astraweb.com...
>
> I don't like cottage cheese.
>
Ever try pineapple and raisins with it? That's my favorite.
bob
shouted from the highest rooftop:
>On Wed, 06 May 2009 13:06:32 -0500, Omelet <ompo...@gmail.com>
>shouted from the highest rooftop:
>
>>In article <6MjMl.2853$fy....@nwrddc01.gnilink.net>,
>> "brooklyn1" <grave...@verizon.net> wrote:
>>
>>> I like fresh ripe sliced peaches with sour cream but no reason they can't go
>>> well with cottage cheese and sour cream. I like cottage cheee and sour
>>> cream together. Any fresh fruit goes well
>>> with either or both together, even bananas
>>>
>>> > <except good wine, of course>
>>>
>>> Champagne! But now we're talking cottage cheese and blueberries, blintzes!
>>
>>Cottage cheese and fresh pineapple... ;-d
>
>That's one of my all-time favourites.
Opps - I missed the "fresh" part. I like that too, but I like canned
pineapple (in juice) with CC even more.
But when it comes to fresh fruit, I love CC with Honeydew melon, rock
melon, cantaloupe, papaya, avocado, strawberries, apples, pears,
apricots, golden kiwi fruit and bananas. Also with tomatoes.
Omelet
Mr. Bill <bb0...@gmail.com> wrote:
<lol> I toss them whole into pot roasts, or slice them into halves for
stews. I cook the greens too after rinsing them well.
Omelet
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
Cottage cheese also goes well in both crepes and omelets.
Omelet
bob <aka...@surfwriter.net.not> wrote:
> >Cottage cheese and fresh pineapple... ;-d
>
> That's one of my all-time favourites.
>
> In days gone by I had a job where the only way I could get a moment's
> peace at the place where I was working was to take a bike I had
> stashed away in the office, peddle five blocks down to the beach,
> chain my bike to a lifeguard tower and eat my lunch after a jog along
> the sand.
>
> My lunch of choice was the canned pineapple (in juice) and cottage
> cheese I'd put in a chilled, wide-mouthed Thermos that morning. But
> sometimes I felt like more protein and would replace the pineapple
> with canned tuna, chopped onion and celery.
>
> BTW - I found the best pineapple deal in terms of volume was sliced
> rounds which I'd cut into cubes. It yielded far more pineapple than
> the "chunks" because all you'd lose was the hole in the centre.
Sounds good to me!
Omelet
bob <aka...@surfwriter.net.not> wrote:
> On Thu, 07 May 2009 12:44:43 +1200, bob <aka...@surfwriter.net.not>
> shouted from the highest rooftop:
>
> >On Wed, 06 May 2009 13:06:32 -0500, Omelet <ompo...@gmail.com>
> >shouted from the highest rooftop:
> >
> >>In article <6MjMl.2853$fy....@nwrddc01.gnilink.net>,
> >> "brooklyn1" <grave...@verizon.net> wrote:
> >>
> >>> I like fresh ripe sliced peaches with sour cream but no reason they can't
> >>> go
> >>> well with cottage cheese and sour cream. I like cottage cheee and sour
> >>> cream together. Any fresh fruit goes well
> >>> with either or both together, even bananas
> >>>
> >>> > <except good wine, of course>
> >>>
> >>> Champagne! But now we're talking cottage cheese and blueberries,
> >>> blintzes!
> >>
> >>Cottage cheese and fresh pineapple... ;-d
> >
> >That's one of my all-time favourites.
>
> Opps - I missed the "fresh" part. I like that too, but I like canned
> pineapple (in juice) with CC even more.
>
> But when it comes to fresh fruit, I love CC with Honeydew melon, rock
> melon, cantaloupe, papaya, avocado, strawberries, apples, pears,
> apricots, golden kiwi fruit and bananas. Also with tomatoes.
>
It's WONderful with tomatoes, and also stuffed into avocados. I also
like it with canned peaches, or fresh.
Kris
> On Wed, 6 May 2009 08:54:51 -0700 (PDT), Kris <shanno...@hotmail.com>
>
> - Show quoted text -
I like the avocado idea! Might have to try that.
Kris
brooklyn1
"Janet Wilder" <kellie...@yahoo.com> wrote:
>
> I only eat cottage (and rarely at that) two ways. One is with a hefty
> amount of diced, canned peaches which drown out the taste of the cottage
> cheese. The other is if it is mixed with finely diced cucumber, tomato,
> scallion, and black pepper.
>
> I don't like cottage cheese.
>
>
Then why do you eat cottage cheese at all? duh
There's nothing preventing you from eating canned peaches in many other
ways, even directly from the can... how 'bout in jello with whipped cream...
how 'bout just whipped cream? Peaches are good in sour cream, in yogurt
too. Maybe instead of cottage cheese you may like farmer cheese, or pot
cheese.
brooklyn1
>
I like the avocado idea! Might have to try that.
The texture combo is disgusting.... guac with white lumps. yik
brooklyn1
"Omelet" <ompo...@gmail.com> wrote in message
news:ompomelet-D0C3D...@news-wc.giganews.com...
> In article <u4b4059pd6g1mtv6a...@4ax.com>,
> bob <aka...@surfwriter.net.not> wrote:
>
>> >Cottage cheese and fresh pineapple... ;-d
>>
>> That's one of my all-time favourites.
>>
>> In days gone by I had a job where the only way I could get a moment's
>> peace at the place where I was working was to take a bike I had
>> stashed away in the office, peddle five blocks down to the beach,
>> chain my bike to a lifeguard tower and eat my lunch after a jog along
>> the sand.
>>
>> My lunch of choice was the canned pineapple (in juice) and cottage
>> cheese I'd put in a chilled, wide-mouthed Thermos that morning. But
>> sometimes I felt like more protein and would replace the pineapple
>> with canned tuna, chopped onion and celery.
>>
>> BTW - I found the best pineapple deal in terms of volume was sliced
>> rounds which I'd cut into cubes. It yielded far more pineapple than
>> the "chunks" because all you'd lose was the hole in the centre.
>
> Sounds good to me!
>
>
always cost more by net weight. It's very silly to pay the premium price of
rounds and then go to the trouble of slicing them into chunks. Actually
tidbits or crushed pineapple is a nicer texture match with cottage cheese.
Omelet
<4e773b4b-874a-4584...@q14g2000vbn.googlegroups.com>,
Kris <shan...@hotmail.com> wrote:
> I like the avocado idea! Might have to try that.
>
> Kris
Cottage cheese is most excellent stuffed into an Avocado, imho anyway.
Nancy2
> "Nancy2" <nancy-doo...@uiowa.edu> wrote in message
>
> news:adabbf40-5405-40b8...@x6g2000vbg.googlegroups.com...
> On May 6, 9:34 am, "brooklyn1" <gravesen...@verizon.net> wrote:
>
>
>
>
>
> > "Kris" wrote
>
> > > When I was younger, I remember a spice blend (from Spice Islands
> > > maybe?) that you shook over cottage cheese. It gave it a great taste,
> > > and I cannot find it anymore. I remember it being kind of red
> > > (paprika?), a little sweet, and had sesame seeds in it, among other
> > > things.
>
> > > However, looking at the latest Penzey's catalog, I'm wondering if I
> > > found a good simulation. Here's the Description from the catalog:
>
> > > "Rocky Mountain Seasoning: Hand-mixed from: bell peppers, Parmesan
> > > cheese [part-skim milk, cheese culture, salt, enzymes, cellulose
> > > powder, potassium sorbate], salt, sesame, poppy, shallots, arrowroot,
> > > white pepper. "
>
> > I'm guessing you hate the taste of cottage cheese. I typically eat fresh
> > full fat cottage cheese with sliced fresh fruit... last night I had a bowl
> > of cottage cheese topped with sliced fresh strawberries, needed nothing
> > else... sometimes I'll have cottage with canned fruit, pineapple chunks is
> > good, sometimes I'll fill the cavity of half a cantaloupe with cottage
> > cheese and a few grapes... I can't see adding more than one or maybe two
> > ingredients. Why do you need all that crap... that's like eating $20/lb
> > stilton smothered in ketchup. You definitely have a wicked bad case of
> > TIAD.- Hide quoted text -
>
> > - Show quoted text -
>
> amount of pepper and snips of fresh chives if I can get them. I like
> the taste....
>
> I used to find flash-frozen snipped chives in the freezer section in
> little tubs, but apparently those aren't available any more. They
> were really handy.
>
> N.
>
>
> - Show quoted text -
Thanks - I should get some and see what they're like for cottage
cheese. Really, I should grow my own, but I don't have a good place
for indoor plants, and no garden.
N.
brooklyn1
"Nancy2" <nancy-...@uiowa.edu> wrote in message
news:68ec1614-56aa-44f1...@p4g2000vba.googlegroups.com...
N.
I don't think it pays to grows herbs that will be used only occasionally and
in small quantities... they need space, planting, weeding, watering, and
then need to be used or it's just a total waste. The only herb I grow
anymore is parsley. I stopped growing chives when I realized that I hardly
ever eat baked potatoes or any other foods that go with chives during warm
weather when it's chive season. I think freeze dried chives are the best
choice. I don't grow my own
peppercorns, cinnamon, cloves, caraway and such so why should I bother
growing herbs. At one time I had about a dozen herbs growing but hardly
ever used any. Even four parsley plants supplies much more than I can
possibly use.
bob
<grave...@verizon.net> shouted from the highest rooftop:
Disagree.
Not only do you get more *pineapple* by weight***, slicing them is no
trouble at all. Just open the can, take a paring knife and slice from
the hole in the middle to the edge of each slice. Takes me less than
15 seconds for the size I buy.
But I also don't like the texture of the tidbits or crushed. They are
full of too juice and using them makes the cottage cheese sloppy.
*** The weight of tidbits and chunks is mostly liquid, not fruit.
bob
<grave...@verizon.net> shouted from the highest rooftop:
>"Kris" wrote:
>>
>I like the avocado idea! Might have to try that.
>
>The texture combo is disgusting.... guac with white lumps. yik
We have a daughter for whom texture overrides any other consideration.
As a result, she will not eat guacamole, mashed potatoes, scrambled
eggs or humus, etc, etc, etc. Loves the tastes, but hates the texture.
Jean B.
> On Thu, 07 May 2009 15:09:41 GMT, "brooklyn1"
> <grave...@verizon.net> shouted from the highest rooftop:
>
>> "Kris" wrote:
>> I like the avocado idea! Might have to try that.
>>
>> The texture combo is disgusting.... guac with white lumps. yik
>
> We have a daughter for whom texture overrides any other consideration.
> As a result, she will not eat guacamole, mashed potatoes, scrambled
> eggs or humus, etc, etc, etc. Loves the tastes, but hates the texture.
>
My daughter would refer to most of those as having a "pre-spat"
texture, and she also refuses to eat things like that. This
includes bread pudding and stuffing.
--
Jean B.
brooklyn1
"bob" <aka...@surfwriter.net.not> wrote in message
news:46p605h0s0bu0q4cq...@4ax.com...
sf
little whey. Diced cucumber and scallion sound kick butt (not so sure
about the tomato). I need to try that sometime!
:)
Tracy Karachi
Cottage cheese and halved cherry or grape tomatoes is one of my
favorites. Too many things mixed in is a bad thing in my opinion.
Cucumber might be good, but I wouldn't mix it with tomato or scallion.
Tracy
brooklyn1
"Tracy Karachi" wrote:
>
> Cottage cheese and halved cherry or grape tomatoes is one of my favorites.
> Too many things mixed in is a bad thing in my opinion. Cucumber might be
> good, but I wouldn't mix it with tomato or scallion.
>
>
bob
I dare you to prove me wrong.
Take one small can of Dole sliced pineapple rounds in juice and the
same sized can of Dole pineapple chunks or bits. Let the contents of
each drain for an hour in separate sieves and then weigh the net
result.
If the sliced pineapple rounds don't weigh more than what's left of
the chunks or bits, I'll eat my ... pineapple.
Omelet
<af102131-0df2-490d...@u39g2000pru.googlegroups.com>,
sf <sfpip...@gmail.com> wrote:
Tomato chunks cut up into cottage cheese is wunnerful. ;-d
Especially if they are "real" vine ripe 'maters!
Omelet
Tracy Karachi <kara...@bc.edu> wrote:
Try cottage cheese cooked into Scrambled eggs or Omelets sometime!
m.mcco...@gmail.com
> Good morning all,
> When I was younger, I remember a spice blend (from Spice Islands
> maybe?) that you shook over cottage cheese. It gave it a great taste,
> and I cannot find it anymore. I remember it being kind of red
> (paprika?), a little sweet, and had sesame seeds in it, among other
> things.
>
> However, looking at the latest Penzey's catalog, I'm wondering if I
> found a good simulation. Here's the Description from the catalog:
>
> "Rocky Mountain Seasoning: Hand-mixed from: bell peppers, Parmesan
> cheese [part-skim milk, cheese culture, salt, enzymes, cellulose
> powder, potassium sorbate], salt, sesame, poppy, shallots, arrowroot,
> white pepper. "
>
> Anyone?
>
> Kris
I know this is a really old post, but I just thought about this stuff the other night, and saw your post (and the unhelpful replies) and just had to reply.
I remember the exact stuff you are talking about. Yes, it was a Spice Island product, which they stopped making, probably sometime in the early 90s. When they stopped making it, I started doing paprika and celery salt, which was the closest I could get, though it definitely seemed to be missing something. I had forgotten about the sesame seeds! It has been so long now, I don't think I remember it well enough to try and find a substitute again, but paprika and celery seeds or celery salt were definitely important ingredients.
We had the Rocky Mountain seasoning for a while, and it's good, but I wouldn't say it's close to what we're thinking of. The Penzey's "Northwoods" is a little closer, but has a bit too many herbs and is missing the celery flavor.
I wonder if you'll even see this! This post is 5 years old!
Oregonian Haruspex
Tara
> My wife likes Jane's Crazy Mixed-Up Pepper on cottage cheese.
paprika when I remember it.
Tara
James Silverton
very like an Indian raita except for using cottage cheese instead of
yoghurt. I'd probably like the cottage cheese version since I like
raita. Dried mint and even cayenne can go into a raita and also chopped
onion.
--
Jim Silverton (Potomac, MD)
Extraneous "not." in Reply To.
sf
wrote:
dip and crackers as my scooper.
--
A kitchen without a cook is just a room
Kalmia
Oregonian Haruspex
sugar, and ground celery seed IIRC.
It's not half bad. I prefer to roll my own now though.
sf
<bob_davi...@yahoo.com> wrote:
>
> Jane's Crazy Mixed Up Pepper is mainly black pepper, paprika, salt,
> sugar, and ground celery seed IIRC.
>
> It's not half bad. I prefer to roll my own now though.
for the dehydrated lemon and True Lemon Lemonade that I could use if I
need sweetness.
sf
* Origin: <SpaceSST.BBS.Fidonet<>NNTP.gateway.@.piz.noip.me> (1:249/999)
--- Synchronet 3.15b-Win32 NewsLink 1.92
SpaceSST BBS Usenet <> Fidonet Gateway
Oregonian Haruspex
exclusively instead of sugar), pepper, salt, and paprika. I don't know
the proportions - I just kind of threw it together. The lemon idea is
excellent, though, and it would give me something to do with the two
dozen or so dehydrated lemons I have in a bag - the final result of my
lemon aging experiment!
When I eat cottage cheese (rarely now that almost all of it has
carageenan, guar gum, xanthan gum, and polysorbate 80 in it) I just use
coarse ground pepper and salt.
I don't think we use much of this mix, though. I remember the first
can of Jane's Crazy Mixed Up Pepper took almost a decade to exhaust!
Brooklyn1
>sf said:
>>Oregonian Haruspex wrote:
>>
>>> Jane's Crazy Mixed Up Pepper is mainly black pepper, paprika, salt,
>>> sugar, and ground celery seed IIRC.
>>>
>>> It's not half bad. I prefer to roll my own now though.
>>
>> What do you use? If I need lemon, I have True Lemon that I could use
>> for the dehydrated lemon and True Lemon Lemonade that I could use if I
>> need sweetness.
>
>Ground celery seed, some evaporated cane juice (now used here
>exclusively instead of sugar), pepper, salt, and paprika. I don't know
>the proportions - I just kind of threw it together. The lemon idea is
>excellent, though, and it would give me something to do with the two
>dozen or so dehydrated lemons I have in a bag - the final result of my
>lemon aging experiment!
>
>When I eat cottage cheese (rarely now that almost all of it has
>carageenan, guar gum, xanthan gum, and polysorbate 80 in it) I just use
>coarse ground pepper and salt.
>
>I don't think we use much of this mix, though. I remember the first
>can of Jane's Crazy Mixed Up Pepper took almost a decade to exhaust!
prefer pineapple titbits.
http://www.dole.com/Products/Canned-Fruit/Pineapple-Tidbits-in-100-Percent-Pineapple-Juice
The juice is good with dark rum.
Brooklyn1
>know why I quit eating it that way. Most often I eat cottage cheese with
>Roma tomato slices and a bit of pepper.
I also like cottage cheese with roma tomatoes... I like cottage cheese
as what's called garden salad style; with finely diced celery, radish,
bell pepper, parsley, carrot, whatever fresh veggies seem appropos. I
don't care for cottage cheese with garlic, and not onion either except
perhaps a bit of green onion tops or chives. I like garlic but not
with cottage cheese or any cabbage dish... garlic in kasha varnishkas
is TIAD.
It's snowing, heavy, big flakes, my deck kittens are loving it, they
have all kinds of games going, walking the deck railings, ice skating,
racing out into the fields, climbing trees... they are well fed and
those fur balls are very healthy... and they love their heated house.
Two of the six kittens are living in the barn, they have two heated
houses there and get fed well each day too. I have no idea why they
went their separate ways, but the mommy cat is living in the barn, and
the four here are living with Decka, don't know where she? came from
but Decka is a kitten too, only a couple of months older than the six.
Decka is the Belize spelling, Creole... 'a' ending for female...
pretty certain Decka is a girl, gotta get to the Vet, don't need more
kittens.
sf
> On 2014-12-08 17:55:56 +0000, sf said:
>
> > On Sun, 7 Dec 2014 17:45:33 -0800, Oregonian Haruspex
> > <bob_davi...@yahoo.com> wrote:
> >
> >>
> >> Jane's Crazy Mixed Up Pepper is mainly black pepper, paprika, salt,
> >> sugar, and ground celery seed IIRC.
> >>
> >> It's not half bad. I prefer to roll my own now though.
> >
> > What do you use? If I need lemon, I have True Lemon that I could use
> > for the dehydrated lemon and True Lemon Lemonade that I could use if I
> > need sweetness.
>
> Ground celery seed, some evaporated cane juice (now used here
> exclusively instead of sugar), pepper, salt, and paprika. I don't know
> the proportions - I just kind of threw it together. The lemon idea is
> excellent, though, and it would give me something to do with the two
> dozen or so dehydrated lemons I have in a bag - the final result of my
> lemon aging experiment!
> When I eat cottage cheese (rarely now that almost all of it has
> carageenan, guar gum, xanthan gum, and polysorbate 80 in it) I just use
> coarse ground pepper and salt.
>
> I don't think we use much of this mix, though. I remember the first
> can of Jane's Crazy Mixed Up Pepper took almost a decade to exhaust!
includes Italian Seasoning and Herbs de Province.
Cheri
"sf" <s...@geemail.com> wrote in message
news:m6ip8a56bvnspd8qt...@4ax.com...
> I understand, because I rarely use up mixes of any kind... which
> includes Italian Seasoning and Herbs de Province.
at all there? It looked fierce.
Cheri
sf
wrote:
know). Other parts of town had some serious wind driving the rain, so
it was quite dramatic in places (I've seen the videos people posted on
Facebook). Downtown lost power due to a transformer blowing out, so
stores couldn't open, companies sent people home - it also sounded
like hotels didn't have emergency generators, which seems odd to me.
Parts of the freeways were underwater due to the amount of rain and
inadequate drainage. I don't know why they allowed ordinary cars on
those sections, but they did and the cars got swamped. All in all it
was a good day to stay home.
far...@gmail.com
Here in Phoenix in the 70's and 80's there was a Bavarian restaurant on East Camelback Road that served a flavored Cottage Cheese. They sold the mix to customers who liked it, but the restaurant closed many years ago.
Anyone have an idea what was in their mix?
cshenk
> Question:
> Here in Phoenix in the 70's and 80's there was a Bavarian restaurant
> on East Camelback Road that served a flavored Cottage Cheese. They
> sold the mix to customers who liked it, but the restaurant closed
> many years ago.
>
> Anyone have an idea what was in their mix?
>
>
>
> On Wednesday, May 6, 2009 at 7:06:23 AM UTC-7, Kris wrote:
> > Good morning all,
it is very doubtful anyone current will know about this 2009 post you
quoted.
Best guess
SEASONED COTTAGE CHEESE
2 pounds cottage cheese, small curd
1/2 teaspoon caraway
1 1/2 teaspoons sugar
1 teaspoon Accent
1/2 teaspoons white pepper
1 tablespoon dried chives
1/2 teaspoon celery salt
Mix all ingredients together and chill for several hours or overnight.
Serve as a condiment or as a dip.
Nancy2
I only add snipped fresh chives, salt and pepper. I love it as a scoop inside a nice, ripe
heirloom tomato.
(To have fresh chives always on hand without paying a fortune at the produce market, I
buy a package, snip the chives up into little bits, and spread them on waxed paper on a
cookie sheet, and freeze them. When they are frozen, I shake them off the paper into
a very small Ziploc, and store that in the freezer. I use them in cream cheese mixtures,
on baked potatoes with sour cream, and on cottage cheese. They don't suffer at all by
being frozen, IMO.)
N.
U.S. Janet B.
lot of crap about that)
Janet US
notbob
> On Sun, 3 Sep 2017 09:29:47 -0700 (PDT), Nancy2
>>produce market, I buy a package, snip the chives up into little
>>bits, and spread them on waxed paper on a cookie sheet, and freeze
>>them. When they are frozen, I shake them off the paper into a very
>>small Ziploc, and store that in the freezer. I use them in cream
>>cheese mixtures, on baked potatoes with sour cream, and on cottage
> I do the same with green onions and said they didn't suffer (took a
> lot of crap about that)
nb
U.S. Janet B.
I'm taking her word for it
Janet US
ccame...@gmail.com
At least someone remembers some of the ingredients ingredients. I had forgotten celery salt was in it
All you peach people are really missing out. This Spoce Island seasoning was the greatest!
songbird
...
i often like some basil, oregano or dill mixed in, once
in a great while a hint of nutmeg or cinnamon.
songbird
mumra...@gmail.com
We want to know about the spice we can't find.
You are judgemental -- you say to-ma-to, I say to-may-to...
Really???
dec...@gmail.com
> Good morning all,
>
> maybe?) that you shook over cottage cheese. It gave it a great taste,
> and I cannot find it anymore. I remember it being kind of red
> (paprika?), a little sweet, and had sesame seeds in it, among other
> things.
>
> However, looking at the latest Penzey's catalog, I'm wondering if I
> found a good simulation. Here's the Description from the catalog:
>
> "Rocky Mountain Seasoning: Hand-mixed from: bell peppers, Parmesan
> cheese [part-skim milk, cheese culture, salt, enzymes, cellulose
> powder, potassium sorbate], salt, sesame, poppy, shallots, arrowroot,
> white pepper. "
>
> Does anyone remember the original? If so, doesn't this sound close?
> Anyone?
>
> Kris
angelaarn...@gmail.com
angelaarn...@gmail.com
col...@gmail.com
songbird
> Yes I remember it well. I have found a close match as well McCormacks Garlic pepper grinder that comes close.
dill, hot sauce and in the past liked to have
pickled beets on it.
songbird
Stagger Lee
3e2c45...@googlegroups.com:
> Some put ketchup on it but I don't.
>
then throw it away.
micke...@gmail.com
> Good morning all,
>
> When I was younger, I remember a spice blend (from Spice Islands
> maybe?) that you shook over cottage cheese. It gave it a great taste,
> and I cannot find it anymore. I remember it being kind of red
> (paprika?), a little sweet, and had sesame seeds in it, among other
> things.
>
> However, looking at the latest Penzey's catalog, I'm wondering if I
> found a good simulation. Here's the Description from the catalog:
>
> "Rocky Mountain Seasoning: Hand-mixed from: bell peppers, Parmesan
> cheese [part-skim milk, cheese culture, salt, enzymes, cellulose
> powder, potassium sorbate], salt, sesame, poppy, shallots, arrowroot,
> white pepper. "
>
> Does anyone remember the original? If so, doesn't this sound close?
> Anyone?
>
> Kris
Cindy Hamilton
Cindy Hamilton
Silvar Beitel
<https://www.mccormick.com/lawrys/flavors/spice-blends/seasoned-salt>
--
Silvar Beitel
Sheldon Martin
<silver...@charter.net> wrote:
>On Tuesday, April 28, 2020 at 3:00:50 AM UTC-4, micke...@gmail.com wrote:
>> On Wednesday, May 6, 2009 at 8:06:23 AM UTC-6, Kris wrote:
>> > Good morning all,
>> >
>> > When I was younger, I remember a spice blend (from Spice Islands
>> > maybe?) that you shook over cottage cheese. It gave it a great taste,
>> > and I cannot find it anymore. I remember it being kind of red
>> > (paprika?), a little sweet, and had sesame seeds in it, among other
>> > things.
>> >
>> > However, looking at the latest Penzey's catalog, I'm wondering if I
>> > found a good simulation. Here's the Description from the catalog:
catalogues for the last two years, when I called and asked for a
catalogue they said they no longer have them, they are too expensive.
I told them they will soon discover that's it will be more expensive
to not have a catalogue. I would always give my catalogues to others
so now I no longer have one, which makes it more difficult to place an
order. I used to place an order about once a year, typically for
around $200. I no longer order Penzeys spices, too difficult perusing
their faggoty web site. There are far better deals at BJs and from
Amazon. BJs has a large area devoted to spices and at half the
Penzeys prices in restaurant sized containers... Amazon too. The one
Penzeys spice blend I liked a lot is their Adobo, but now I mix up my
own and mine is better and costs a lot less. WTF did Penzeys need us
to know that they are faggots?!?!?
Cindy Hamilton
> On Tue, 28 Apr 2020 05:20:11 -0700 (PDT), Silvar Beitel
> <silver...@charter.net> wrote:
>
> >On Tuesday, April 28, 2020 at 3:00:50 AM UTC-4, micke...@gmail.com wrote:
> >> On Wednesday, May 6, 2009 at 8:06:23 AM UTC-6, Kris wrote:
> >> > Good morning all,
> >> >
> >> > When I was younger, I remember a spice blend (from Spice Islands
> >> > maybe?) that you shook over cottage cheese. It gave it a great taste,
> >> > and I cannot find it anymore. I remember it being kind of red
> >> > (paprika?), a little sweet, and had sesame seeds in it, among other
> >> > things.
> >> >
> >> > However, looking at the latest Penzey's catalog, I'm wondering if I
> >> > found a good simulation. Here's the Description from the catalog:
>
>
> How old is your "latest" Penzeys catalogue? Penzeys hasn't sent out
> catalogues for the last two years, when I called and asked for a
> catalogue they said they no longer have them, they are too expensive.
> I told them they will soon discover that's it will be more expensive
> to not have a catalogue. I would always give my catalogues to others
> so now I no longer have one, which makes it more difficult to place an
> order. I used to place an order about once a year, typically for
> around $200. I no longer order Penzeys spices, too difficult perusing
> their faggoty web site.
Cindy Hamilton
Gary
> I used to place an order about once a year, typically for
> around $200.
Sheldon Martin
>Sheldon Martin wrote:
>>
>> I used to place an order about once a year, typically for
>> around $200.
>
>No you didn't.
swiped from The Golden Arches. It's very easy to spend $200 at
Penzeys, not a very large carton arrives... most of their spices are
in mylar like zip-locs, flattened $200 worth fills a carton pretty
much the size of a shoe box. Now you've convinced me that you never
bought anything from Penzeys... from reading what you eat I'm positive
that I'm 100% correct that your spice cabinet is a brown paper bag
filled with swiped fast food packets... probably all your ketchup,
musturd, mayo, pickle relish, and salad dressings too... I'll bet that
you've never bought any spices anywhere, I'm sure you fill out your
stash from the Chinky take out; soy sauce, duck sauce, mustard, and
teabags... with your stash of fortune cookies you never need to buy
chips. How many grated cheese jars have you glommed from Pizza Hut?
hehehe
Hank Rogers
the closet like yoose!
Gary
NO - I've never ordered from Penseys. Sounds overpriced
to me. I go maybe once a year to my nearby health food
store that sells in bulk. Will get plenty for about
$15 or so.
Sheldon Martin
politically INcorrect for my liking, pushing faggotry, their prices
are much too high now. We do far better buying from BJs and Amazon...
and I can easily recreate their spice blends and do better.
Hank Rogers
Cindy Hamilton
not be stigmatized?
Cindy Hamilton