Posted on 07/23/2015 4:02:37 PM PDT by Jamestown1630
This week: Stinky Cheese!
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-JT
It has a less pungent flavor.
I had some goat cheese someone brought back from Bulgaria and it was really delish! It seems their food is similar to Greek.
I have no problem with stinky cheese EXCEPT PROVOLONE. My husband buys it and it stinks up the fridge and the entire house.
I found this: http://www.amazon.com/Kraft-Dressing-16-Ounce-Plastic-Bottles/dp/B000e1hvzm
It’s not a dip but it has the name Roka in the title. Something you could gussy up? Hope the link works.
Goat Cheese Torta with Pesto and Sun-Dried Tomatoes
I love this stuff! We made it at Christmastime for parties when I used to cater and I still make it for our family.
There are plenty of google images of Kraft Roka Blue Cheese “cheese spread.” It does come with a large blue wrapper.
LOL! I’ve never noticed that provolone stinks; but remember, I keep kimchi in the fridge, so I’m probably immune to lots of stinky food smells ;-)
Except for deer buck meat.
Teddy Bear reminded me of the rule about venison, here. When my FIL would send down buck meat and my hubby cooked it, the smell was horrible. Finally I put my foot down, and said “only doe!”
But I guess you don’t know what you’ve got till it’s gone. I’d love to have my FIL alive again, buck meat and all :-(
-JT
Goat cheese, not even a close fav...but Stilton is divine.
http://www.stiltoncheese.co.uk/ Cheddar is not stinky and it is still a favorite. Parmesan stinks to this nose and don’t much care for it as well. Mozzarella, bring it on! Swiss, love the nutty flavor.
Well, it wasn’t a spread. It was a smooth, light, creamy dip; light enough to poke potato chips in but thicker, more dense, than the onion dips you can buy today.
However, the Kraft blue cheese salad dressing is very close to the taste of the dip I recall, and that’s why I think it must have been a Kraft product. I know that until recently Kraft produced a jarred blue cheese spread at Holiday times; but this was just a dip.
I’ve searched many times; I figured that one of the retro-nostalgia pages celebrating foods from the early 1960s might have mentioned it; but haven’t ever seen it...
Exactly what kind of goat cheese did you use?
-JT
Marie’s Blue Cheese Dressing was good years ago but the last time I tried it it seemed like they left out most of the blue cheese.
Have you tried Marzetti’s?
For ‘everyday’ work lunches, I keep a jar of either Marie’s or Marzetti’s at work. The ‘chunkiness’ level seems to be random in both.
I don’t think I’ve ever made blue cheese dressing from scratch, but I should try that.
-JT
I have a large herb garden on my patio. Blessed with year round sunshine..there's nothing better than going outside and cutting some fresh basil, for pasta...or rosemary, or dill. The cilantro's awesome.
My problem, alas, is with thyme..it flourishes, and I love to use it..but it's a pain in the butt to strip the tiny leaves off the stems. Possibly it's because my fingers are too big. I'm, 6'4", and can palm a basketball with both hands..so I ain't, well..dainty. A few days ago, it took me 15 minutes to get a TBSP of fresh thyme..It is aggravating.
Any suggestions..is there a magical technique?
HELP!!!
NOTE: works only w/ Jack cheese cut 1/4" thick....will spread out paper-thin when baked.
MONTEREY JACK WAFERS / Makes 36-48 wafers
METHOD Cut lb Jack Cheese into 1/4" slices, then in circles 1-1/2" in diameter.
Bake on non-stick sheetpan, 3" apart (will spread) 10 min 400 deg.
Do not overbake. Remove immediately; cool. Store airtight.
What do you use fresh thyme in?
One fave..real easy..4 lb pork loin in a slow cooker...trim the pork loin of the silverskin and excess fat...make a rub of 2TBSP kosher salt, 2 TSP pepper, 1 TBSP chopped fresh thyme and 1 TBSP rosemary..coat the pork loin with the rub..wrap in heavy duty foil..with the seam up..place in slow cooker on LOW ..put it on top an inverted small disposable baking tin...cook for 4-5 hours until internal temp is 140...remove...open foil..allow to cool for 20 minutes...remove from foil, slice..serve with almost anything. It's moist, tender
If anyone has the recipe for Ed Zaberer's clam chowder, please post it. This was a restaurant in North Wildwood, NJ, in the '60s and'70s. It started out with a brown roux, similar to snapper soup, but not as spicy.
Well, I was going to say that if you’re using it in soups, stews, rice dishes, etc., you could just make a sachet or bouquet garni out of the fresh stuff; and pitch it when you’re done.
But, have you tried scissors?
You can just dry it, and then it’s easy to strip. Just remember to use only a third to a half of what you’d use if it were fresh.
-JT
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