Munster cheese on pizza?
zxcvbob
orange food coloring on the "rind". Do you think it would work? Or
should I just stick with provolone and/or American (low moisture)
mozzarella?
I bought a half a pound of munster cheese last week because it was
on sale, and I know from past experience that it doesn't make that
great a sandwich.
Bob
Mark Thorson
>
> Not real Alsatian muenster, but the sliced American kind with the
> orange food coloring on the "rind". Do you think it would work? Or
> should I just stick with provolone and/or American (low moisture)
> mozzarella?
It's pretty bland. Why wouldn't it work?
It's also somewhat fatty, so it should melt okay.
zxcvbob
That's just what I was thinking.
Bob
Ran�e at Arabian Knits
zxcvbob <zxc...@charter.net> wrote:
> Not real Alsatian muenster, but the sliced American kind with the
> orange food coloring on the "rind". Do you think it would work? Or
> should I just stick with provolone and/or American (low moisture)
> mozzarella?
I don't know. I would stick with provolone and mozzarella.
Actually, I use mozzarella and parmesan.
> I bought a half a pound of munster cheese last week because it was
> on sale, and I know from past experience that it doesn't make that
> great a sandwich.
Does someone else in your family like it? I ask because I cannot
imagine buying cheese, even on sale, that I didn't think would be good
in a sandwich and had no other use for. We like monster cheese in our
house. We thought it made a great grilled cheese sandwich, and we eat
it with ham or other meats in sandwiches.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
cybercat
"zxcvbob" <zxc...@charter.net> wrote in message
news:7k29d3F...@mid.individual.net...
Ooo, noooo. You are not worthy of muenster cheese. It is wonderful on
sandwiches. But it is best cold so I think not good for pizza. Leave the
muenster to those of us who love it. For your pizza use Italian mozzarella.
Bob Muncie
I don't know about the "monster" part, but I'm with you. I tend to not
buy any cheese that is experimental for use. Cheese is too expensive to
experiment with.. my opinion of course.
But if someone I trust to have good taste, if they post a recipe, I will
give it a try.
BTW, I was just poking you on the "monster" thing. If there is anyone
that doesn't spend time spelling correctly, or using proper grammar, it
is me.
I hope you have a nice week :-)
Bob
Ran�e at Arabian Knits
Bob Muncie <bob.m...@gmail.com> wrote:
> I don't know about the "monster" part, but I'm with you.
It's just our family name for muenster. Started with my husband, but
of course, the children love it. Same way with roast beast, pyonders,
slamber, nutball soup and gooballs. I'll let others decipher what those
are.
> BTW, I was just poking you on the "monster" thing. If there is anyone
> that doesn't spend time spelling correctly, or using proper grammar, it
> is me.
S'alright.
> I hope you have a nice week :-)
Thank you. It is a busy week for us here, but our first term break
is the week after that.
Wayne Boatwright
I remember as a teenager, a German schoolmate's mother serving us Muenster
and black radish sandwiches on pumpernickel with a smear of sweet butter.
Very tasty, but I imagine it was real Alsatian Muenster.
I see no reason why you couldn't use your cheese on a pizza. Folks put all
kinds of cheese on pizza. You'd at least be combining it with various
other flavors.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Paul M. Cook
Moz by itself can be bland so I mix in other cheese like provolone and swiss
and sometimes even a nice sharp cheddar. Monster cheese would be good too.
Paul
Omelet
I see no reason why it would not work.
I happen to like Muenster.
My favorite way to serve it tho' is grated and used in a cheese ball.
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/home?tab=mq>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Giusi
"zxcvbob" <zxc...@charter.net> ha scritto nel messaggio
I wouldn't do it, but then I don't make pizza with any cheese I'd call
bland. My mozzarella from the supermarket does a milky dance on my tongue.
When I make my favorite pizza it has only a soft cheese much like goat
cheese and arugula drizzled with best olive oil.
There are pizzas on the menu with milder cheeses, but usually paired with
speck, or smoked ham, and certainly not with tomato, etc. It hardly seems
worth using cheese if you smother it.
Giusi
"Paul M. Cook"
> Moz by itself can be bland so I mix in other cheese like provolone and
> swiss and sometimes even a nice sharp cheddar. Monster cheese would be
> good too.
Either you are not using good enough mozzarella, or you are drowning it with
too many strong flavors.
Kalmia
Sorry - but I wouldn't like it on pizza. Mozza or nothing. It there
maybe a cheese soup that might call for muenster?
Gloria P
Will it melt well? I can remember many breakfasts when I was a
kid of toasted Italian-type bread, buttered and still hot, with
slices of real imported Muenster softening on top and very milky
coffee to drink. Yum!
gloria p
Zeppo
"zxcvbob" <zxc...@charter.net> wrote in message
news:7k29d3F...@mid.individual.net...
Bob,
It's actually really good in omelets. My SO likes the stuff so I buy it for
her. I didn't like it very much until I used it in a mushroom omelet. Tasted
great.
I think it was the 'Munchee' brand.
Jon
Andy
Bob,
Since you've got the stuff. Give it a try or you'll never know.
That said I've never tried Munster.
My only question would be, does Munster melt faster/same as/slower than
Mozzarella? So the pizza comes out just right at the same time,
Good luck,
Andy
Paul M. Cook
"Giusi" <deco...@gmail.com> wrote in message
news:7k2spcF...@mid.individual.net...
I make pizza like they do in Italy for the most part Sauce, which is
tomatoes run through a mill, cheese, some fresh herbs like basil leaves and
oregano and parmesan to finish. I've had freshly made moz and it is divine.
But kind of bland. A little Swiss and provolone really add a nice dimension
of flavor. I'm goig for flavor not authenticity.
Paul
brooklyn1
>zxcvbob said...
>
>> Not real Alsatian muenster, but the sliced American kind with the
>> orange food coloring on the "rind". Do you think it would work? Or
>> should I just stick with provolone and/or American (low moisture)
>> mozzarella?
>>
>> I bought a half a pound of munster cheese last week because it was
>> on sale, and I know from past experience that it doesn't make that
>> great a sandwich.
>>
>> Bob
I like muenster but it's too good to waste on pizza. Muenster is
wonderful on seeded rye with lettuce, tomato, and Spam. Spam is also
too good to waste on pizza.
Lynn from Fargo
melting and FLAVOR you can't beat Havarti. Try plain (not dill etc,)
havarti on lavosh - Armenian Cracker Bread. Top with raw sweet
onion, bell peppers, black olives and stick it in the oven till the
cheese bubbles. (watch carefully!) Break into pieces about the size
of a playing card and serve with wine or beer.
lynn in fargo
Becca
Never tried melted havarti before. Thanks, I will give this a try.
Becca
Omelet
Becca <be...@hal-pc.org> wrote:
You are going to be spoiled forever. Havarti is the GODS.
Far better than Monster cheese...
Melba's Jammin'
I think Muenster's great on a sandwich. Herfe's an appetizer that uses
it, too. Knock yourself out. "-)
Golden Cheese Wheel
Serving Size: 8
1 pkg. active dry yeast
2/3 cup warm water (110�-115�)
2 cups all purpose flour
2 tablespoons cooking oil
1/2 teaspoon sugar
1/2 teaspoon salt
1 beaten egg
3 cups shredded Muenster cheese (12 oz.)
1/2 cup fresh snipped parsley
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 egg slightly beaten
1 tablespoon water
1 1/2 teaspoons sesame seeds.
Soften yeast in warm water. Beat in 1 cup of the flour, the oil, sugar,
and salt. Stir in enough of remaining flour to make a moderately stiff
dough. Turn out onto a lightly floured surface; knead till smooth and
elastic, 5-8 minutes. Place in a lightly greased bowl, turning once to
grease surface. Cover; let rise in a warm place till double, about one
hour. Punch down; divide into two portions. Cover and let rest 10
minutes. On a lightly floured surface, roll one portion to a 13�
circle. Place circle on a greased 12� round pan.
Combine the first egg, cheese, parsley, garlic salt and pepper. Spread
over dough in pan. Roll remaining dough to a 13� circle. Place over
the filling; trim and flute edges. Bake in a 400� oven for 20 minutes.
Remove from oven and brush top with a mixture of the remaining egg and
tablespoon of water. Sprinkle with sesame seeds. Return to oven and
continue baking 12-15 minutes more. Cut in narrow wedges and serve hot.
This freezes very well.
Notes: Source: 4-27-1981 � Krissy's bridal shower.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>
Becca
> In article <7k42nhF...@mid.individual.net>,
> Becca <be...@hal-pc.org> wrote:
>
>
>> Lynn from Fargo wrote:
>>
>>> I like Munster for melting - especially on French Onion Soup. But for
>>> melting and FLAVOR you can't beat Havarti. Try plain (not dill etc,)
>>> havarti on lavosh - Armenian Cracker Bread. Top with raw sweet
>>> onion, bell peppers, black olives and stick it in the oven till the
>>> cheese bubbles. (watch carefully!) Break into pieces about the size
>>> of a playing card and serve with wine or beer.
>>> lynn in fargo
>>>
>>>
>> Never tried melted havarti before. Thanks, I will give this a try.
>>
>>
>> Becca
>>
>
> You are going to be spoiled forever. Havarti is the GODS.
> Far better than Monster cheese...
>
Well, I've had havarti before but I've never had it melted. I am
guessing it melts pretty fast, it is a soft cheese. When I was a kid,
havarti and jarlsberg were my favorite cheeses. My mother called it
cream havarti. I haven't had any jarlsberg in ages. I should be eating
cheese, it is low carb. :-)
Becca
Omelet
Becca <be...@hal-pc.org> wrote:
<grins>
Indeed...
I actually eat very little cheese right now tho'. I'm not sure why, but
it stalls my weight loss. :-(
Becca
> <grins>
>
> Indeed...
>
> I actually eat very little cheese right now tho'. I'm not sure why, but
> it stalls my weight loss. :-(
>
You are doing great on your diet, so hang in there. :-)
Becca
Giusi
"Paul M. Cook" ha scritto nel messaggio >
> "Giusi" wrote in message
>> Either you are not using good enough mozzarella, or you are drowning it>
>> with too many strong flavors.
I've had freshly made moz and it is divine.
> But kind of bland. A little Swiss and provolone really add a nice
> dimension of flavor. I'm goig for flavor not authenticity.
I just don't get it. Mozzarella bland? To me it is milky Heaven and works
perfectly with those other flavors!
Ravenlynne
Depends on what mozzarelle you're talking about. The stuff you're used
to is pure heaven...if it's that part skim Kraft stuff, then it's
totally bland...tastes like styrofoam.
--
My blog: http://ravenwolflodge.blogspot.com
--Bryan
wrote:
> In article <hbgtmf$2t...@news.eternal-september.org>,
> Bob Muncie <bob.mun...@gmail.com> wrote:
>
> > I don't know about the "monster" part, but I'm with you.
>
> It's just our family name for muenster. Started with my husband, but
> of course, the children love it. Same way with roast beast, pyonders,
> slamber, nutball soup and gooballs. I'll let others decipher what those
> are.
>
> > BTW, I was just poking you on the "monster" thing. If there is anyone
> > that doesn't spend time spelling correctly, or using proper grammar, it
> > is me.
>
My wife was disappointed with me last night because I had failed to
notice that we were out of Munster, and failed to buy any when I went
shopping. Oh, and as far as the original topic, I'd say yes to OK on
a pizza.
>
> Regards,
> Ranee @ Arabian Knits
--Bryan
cybercat
Some people cannot taste delicate flavors. Sometimes smokers cannot.
--Bryan
> "Giusi" <decob...@gmail.com> wrote in message
Back when I smoked, I was far less selective about what I'd eat. If I
had back every dollar I spent on Stouffer's frozen lasagna...
That wasn't the worst either. When I see or hear a food item
described as "not bad," I sometimes think that I used to think that
way when I was younger, and smoked those filthy things.
--Bryan
sf
wrote:
>Not real Alsatian muenster, but the sliced American kind with the
>orange food coloring on the "rind". Do you think it would work? Or
>should I just stick with provolone and/or American (low moisture)
>mozzarella?
>
>I bought a half a pound of munster cheese last week because it was
>on sale, and I know from past experience that it doesn't make that
>great a sandwich.
Pizza and lasagne are two good ways to use up your ends and pieces. I
don't use blue cheese, yellow cheese (cheddar) or soft cheeses. Other
than that, it's refrigerator clean up time.
--
I love cooking with wine.
Sometimes I even put it in the food.
Ranee at Arabian Knits
sf <sf.u...@geemail.com> wrote:
> I don't use blue cheese, yellow cheese (cheddar) or soft cheeses.
How do you define soft cheeses, in terms of pizza? We use fresh
mozzarella, ricotta, occasionally, and feta. Or do you mean like brie
and camembert?
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
sf
<arabia...@gmail.com> wrote:
> How do you define soft cheeses, in terms of pizza? We use fresh
>mozzarella, ricotta, occasionally, and feta. Or do you mean like brie
>and camembert?
OK, you got me at mozzarella. Frankly, I rarely buy the good stuff
and if I did it probably wouldn't go on a pizza. I was talking about
brie and camembert I would use ricotta *in* calzone - which I don't
call pizza and I don't like feta (or any goat cheese), so I wouldn't
even consider using it.
Omelet
Becca <be...@hal-pc.org> wrote:
I am... The scale is finally beginning to move down again after a
rather long plateau.
Thanks. ;-)
brooklyn1
>
>OK, you got me at mozzarella. Frankly, I rarely buy the good stuff
>and if I did it probably wouldn't go on a pizza.
Even the "good stuff" isn't very good, it's barely a cheese, nursing
infants spit up riper cheese. I think Polly-O in the plastic
shrink-wrap is far better than those little tasteless balls of slime
floating in putrid water that the dastardly dagos pawn off as fresh
mozz... it's not any kind of mozz yet, well, okay... it's mozz
fetuses.
> I was talking about
>brie and camembert I would use ricotta *in* calzone - which I don't
>call pizza and I don't like feta (or any goat cheese), so I wouldn't
>even consider using it.
I like most cheeses but not feta... I don't consider it real cheese...
it's closer to firm tofu with extra salt. Feta cheese belongs in
every homeowner's tool kit... it can be substitued for plumber's
putty.
blake murphy
> In article <7k29d3F...@mid.individual.net>,
> zxcvbob <zxc...@charter.net> wrote:
>
>> Not real Alsatian muenster, but the sliced American kind with the
>> orange food coloring on the "rind". Do you think it would work? Or
>> should I just stick with provolone and/or American (low moisture)
>> mozzarella?
>>
>> I bought a half a pound of munster cheese last week because it was
>> on sale, and I know from past experience that it doesn't make that
>> great a sandwich.
>>
>> Bob
>
> I think Muenster's great on a sandwich. Herfe's an appetizer that uses
> it, too. Knock yourself out. "-)
>
i have occasional cravings for a muenster cheese sandwich, on rye with
mayonnaise. seems o.k. to me.
your pal,
blake
zxcvbob
Is that with real muenster cheese (a stinky washed-rind cheese) or the
Americanized creamy mild cheese with an orange rind painted on with
food coloring? They are vastly different cheeses.
Bob
Sqwertz
> Not real Alsatian muenster, but the sliced American kind with the orange
> food coloring on the "rind". Do you think it would work? Or should I
> just stick with provolone and/or American (low moisture) mozzarella?
There are several NY pizza places that use American meunster. yes - it
works. I like it better than motz.
-sw
blake murphy
the bland american stuff.
your pal,
blake
cybercat
"blake murphy" <blakepm...@verizon.net> wrote in message
news:y0q7hmgvh3x$.3uq8utxzp6ff$.dlg@40tude.net...