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Index » Music » Whatever » I like cheese Page: 1, 2, 3 ... 21, 22, 23  Next
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thisbody

thisbody Avatar

Location: Mars
Gender: Male


Posted: Jul 10, 2022 - 2:32pm

Peak cheese!

Without cheap gas from Russia, dairies can no longer afford to produce cheese:
Milk, butter, cheese and the like are energy-intensive to produce - a gas supply freeze could plunge the dairy industry into a severe crisis. Production stops, bankruptcies and higher prices are imminent. A halt in gas supplies from Russia would not only hit Germany's industry hard, but also the entire food and nutrition sector. Dairies in particular are in the spotlight. For months, the threat of a gas supply freeze has hung over the industry like a sword of Damocles. Milk expert Ludwig Huber, chairman of the board of the dairy association Milch.Bayern e.V., tells tagesschau.de, "If the gas is turned off to the dairies, then the industry faces a massive production stop." This means that the supply of milk and cheese is then likely to collapse and price increases would be unavoidable. - Yadayada...
The "sanctions" keep working.

GeneP59

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Location: On the edge of tomorrow looking back at yesterday.
Gender: Male


Posted: Jun 25, 2022 - 2:29pm

 Steely_D wrote:


Do that, but put a pinch of baking powder into the eggs as you whisk/scramble them to give it some rise.
Pour them in the pan but only cooking the bottom, then sprinkle the parm on top and stick it under the broiler until it puffs up and slightly browns.
Technically a frittata, of course, but...





Never thought about the baking powder. I do a quick 20 second in the microwave to melt the cheese though 
Steely_D

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Location: Biscayne Bay
Gender: Male


Posted: Jun 25, 2022 - 9:43am

 GeneP59 wrote:

Had an omelet with Parmesan Reggiano shredded on top for breakfast 



Do that, but put a pinch of baking powder into the eggs as you whisk/scramble them to give it some rise.
Pour them in the pan but only cooking the bottom, then sprinkle the parm on top and stick it under the broiler until it puffs up and slightly browns.
Technically a frittata, of course, but...



GeneP59

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Location: On the edge of tomorrow looking back at yesterday.
Gender: Male


Posted: Jun 25, 2022 - 9:38am

Had an omelet with Parmesan Reggiano shredded on top for breakfast 
kcar

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Posted: Jun 25, 2022 - 6:56am


miamizsun

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Location: (3261.3 Miles SE of RP)
Gender: Male


Posted: Jun 25, 2022 - 6:09am

 miamizsun wrote:
other half has been on a smoked gouda grilled cheese kick
every morning i been doing the right thing and producing a perfect gc sandwich
i need a cheese knife or a wire slicer
 

update: scored a convenient all-in-one slicer and serving board which makes cheese wrangling much better
also, pretty difficult to beat yancy smoked gouda as an all-around cheese
lightly smoked flavor and reasonably priced
TheKing2

TheKing2 Avatar

Location: Arcadia 234
Gender: Male


Posted: Dec 21, 2021 - 4:13pm

dutch matured cheese. really everything else is, well not dutch matured cheese. Get yours from https://www.boomkampkaas.com/?...
Red_Dragon

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Posted: Dec 21, 2021 - 3:54pm

Colby Jack is a favorite for snacking.
miamizsun

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Location: (3261.3 Miles SE of RP)
Gender: Male


Posted: Dec 21, 2021 - 2:35pm

 rhahl wrote:
Yes! Everything in life is about surface area.

other half has been on a smoked gouda grilled cheese kick
every morning i been doing the right thing and producing a perfect gc sandwich
i need a cheese knife or a wire slicer
rhahl

rhahl Avatar



Posted: Dec 21, 2021 - 12:27pm

 miamizsun wrote:
how to cut the cheese properly

 
Yes! Everything in life is about surface area.
miamizsun

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Location: (3261.3 Miles SE of RP)
Gender: Male


Posted: Dec 21, 2021 - 6:18am

how to cut the cheese properly


Proclivities

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Location: Paris of the Piedmont
Gender: Male


Posted: May 20, 2021 - 4:29am

 ScottFromWyoming wrote:

Yep, in this case it's added to (all)(?) shredded cheese to prevent caking. It's in a lot of storebought bread, too. 

We buy a lot of pre-shredded cheese, even parm, because Tillamook's is usually cheaper shredded than it is in a block. It goes bad faster so you have to be aware of that but in sauces etc. I don't taste a big difference. For decoration, on the table, out comes the wedge of parm and the knuckle-shaver.


Yeah, cellulose is in a lot of things - it has several different functions in foods (anti-caking, adding fiber, etc.) - there's no indication of it being unsafe or toxic.
I can see that in recipes that call for large amounts of parmesan, it's understandable why you might want to buy it already grated.  I get cheddar and mozzarella pre-shredded, but those types of cheeses seem more laborious to shred (to me) because they're softer.  Parmesan or Romano are easier to grate (I usually use a micro-plane) because they're so hard, still it is kinda tiresome to have to grate 2 cups of it for Alfredo sauce or something like that (which is probably why I haven't made Alfredo sauce in a while), and there probably isn't a noticeable difference in the flavor.  



R_P

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Posted: May 19, 2021 - 5:53pm

 Manbird wrote:
Cellulose! Boosh-Wa! Save a tree, don't eat cheese! 

I'll now count that as an extra veggie...
Manbird

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Location: Owl Creek Bridge
Gender: Male


Posted: May 19, 2021 - 5:47pm

 R_P wrote:
Cellulose! Boosh-Wa! Save a tree, don't eat cheese! 




R_P

R_P Avatar



Posted: May 19, 2021 - 5:45pm

 Red_Dragon wrote:
Convenience. 'Mericans are lazy fuckers.

Count me in.
Red_Dragon

Red_Dragon Avatar



Posted: May 19, 2021 - 4:55pm

 Proclivities wrote:


Yeah, I remember that news story; it's over 5 years old.  Anyhow, cellulose is not "wood".  It was funny how breathlessly news organizations suggested that people were pouring "sawdust" on their pasta in a flurry of articles back then.  Cellulose is a filler and plant fiber derived from wood, apples, corn husks, or any variety of plant matter.  It's a tasteless powder used as an extender, anti-caking additive and several other uses.  Castle Cheese, and other manufacturers of grated "Parmesan" cheese got in trouble because they didn't list it as an ingredient or they exceeded the acceptable percentage.
I don't know why anyone would want to buy Parmesan (or actual Parmigiano-Reggiano), Romano, or any other hard cheeses, which have already been grated anyhow.












Convenience. 'Mericans are lazy fuckers.

ScottFromWyoming

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Location: Powell
Gender: Male


Posted: May 19, 2021 - 3:51pm

 Proclivities wrote:


I guess any time there's a way to make an alarming or shocking headline and sub-headline they're almost required to do it.  A few years ago there was a spate of articles about industrial refrigerant (and other scary things) being used in beers all over the world.  As far as I remember, it stemmed from a story of a brewery somewhere that had a leak in one of their refrigerant lines, and had to dispose of hundreds of gallons of beer because it was possible that the refrigerant got into some of the tanks.  That somehow turned into a a wild, urban myth that every brewery that uses that refrigerant for their cooling systems also adds it to their actual beers.

I remember a similar-sounding story that mass brewers would pump ether through their beers to force it to age faster. Maybe, but ether's a natural byproduct of aging beer, so it always felt like someone conflated two ideas.

ScottFromWyoming

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Location: Powell
Gender: Male


Posted: May 19, 2021 - 3:48pm

 Proclivities wrote:


Yeah, I remember that news story; it's over 5 years old.  Anyhow, cellulose is not "wood".  It was funny how breathlessly news organizations suggested that people were pouring "sawdust" on their pasta in a flurry of articles back then.  Cellulose is a filler and plant fiber derived from wood, apples, corn husks, or any variety of plant matter.  It's a tasteless powder used as an extender, anti-caking additive and several other uses.  Castle Cheese, and other manufacturers of grated "Parmesan" cheese got in trouble because they didn't list it as an ingredient or they exceeded the acceptable percentage.
I don't know why anyone would want to buy Parmesan (or actual Parmigiano-Reggiano), Romano, or any other hard cheeses, which have already been grated anyhow.


Yep, in this case it's added to (all)(?) shredded cheese to prevent caking. It's in a lot of storebought bread, too. 

We buy a lot of pre-shredded cheese, even parm, because Tillamook's is usually cheaper shredded than it is in a block. It goes bad faster so you have to be aware of that but in sauces etc. I don't taste a big difference. For decoration, on the table, out comes the wedge of parm and the knuckle-shaver.
Proclivities

Proclivities Avatar

Location: Paris of the Piedmont
Gender: Male


Posted: May 19, 2021 - 1:43pm

 Ohmsen wrote:

Ah..! Didn't know that. Thx much for the heads-up!
Damn those news media.


I guess any time there's a way to make an alarming or shocking headline and sub-headline they're almost required to do it.  A few years ago there was a spate of articles about industrial refrigerant (and other scary things) being used in beers all over the world.  As far as I remember, it stemmed from a story of a brewery somewhere that had a leak in one of their refrigerant lines, and had to dispose of hundreds of gallons of beer because it was possible that the refrigerant got into some of the tanks.  That somehow turned into a a wild, urban myth that every brewery that uses that refrigerant for their cooling systems also adds it to their actual beers.





Proclivities

Proclivities Avatar

Location: Paris of the Piedmont
Gender: Male


Posted: May 19, 2021 - 12:06pm

 Ohmsen wrote:

Yeah, I remember that news story; it's over 5 years old.  Anyhow, cellulose is not "wood".  It was funny how breathlessly news organizations suggested that people were pouring "sawdust" on their pasta in a flurry of articles back then.  Cellulose is a filler and plant fiber derived from wood, apples, corn husks, or any variety of plant matter.  It's a tasteless powder used as an extender, anti-caking additive and several other uses.  Castle Cheese, and other manufacturers of grated "Parmesan" cheese got in trouble because they didn't list it as an ingredient or they exceeded the acceptable percentage.
I don't know why anyone would want to buy Parmesan (or actual Parmigiano-Reggiano), Romano, or any other hard cheeses, which have already been grated anyhow.









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