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30 Oct 03 - 11:14 PM (#1045033) Subject: BS: Cooking with Cheese From: Rt Revd Sir jOhn from Hull |
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30 Oct 03 - 11:23 PM (#1045037) Subject: RE: BS: Cooking with Cheese From: Stilly River Sage Is that all you have to say, jOhn? |
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30 Oct 03 - 11:31 PM (#1045042) Subject: RE: BS: Cooking with Cheese From: wysiwyg It's hard to cook with cheese. In one way, because it's almost impossible to get it into the recipe, because you've eaten it all up while cutting it up or whatever. And in another way, when you put the food into the cheese and heat it up, it melts all over the stove, not at all like a proper pan should act. ~S~ |
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31 Oct 03 - 04:09 AM (#1045122) Subject: RE: BS: Cooking with Cheese From: jacqui.c It's even worse under the grill or in the oven and have you ever tried it on a barbecue? |
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31 Oct 03 - 05:01 AM (#1045141) Subject: RE: BS: Cooking with Cheese From: Watson I prefer to cook with gas - you get a much more consistent flame. |
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31 Oct 03 - 05:05 AM (#1045142) Subject: RE: BS: Cooking with Cheese From: The_one_and_only_Dai drrrrrrrrrrrrrrrr - tish! |
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31 Oct 03 - 02:47 PM (#1045444) Subject: RE: BS: Cooking with Cheese From: Cluin Saw an episode of the Chris Isaak show last week where he made a turkey stuffing using Cheese Whiz from a squueze tube. Actually it looked to be almost all Cheese Whiz, but I guess that's not strictly cheese, is it? Looked pretty gross anyway. |
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31 Oct 03 - 04:40 PM (#1045493) Subject: RE: BS: Cooking with Cheese From: GUEST,KateG at work Cheeze Whiz isn't cheese, it's cheese food. Apparently, certain cheeses need to be fed a special diet. I'm not sure it's good for turkeys, they're vegetarian (more or less). |
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08 Dec 03 - 02:47 AM (#1067656) Subject: RE: BS: Cooking with Cheese From: Rt Revd Sir jOhn from Hull |
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08 Dec 03 - 07:08 AM (#1067712) Subject: RE: BS: Cooking with Cheese From: Dave Bryant I can remember my mother telling me that for a proper Welsh Rarebit (no not a virgin from Cardiff) you should use Lancashire cheese and that it should be finely grated and mixed to a thick paste with a small quantity of milk. You can then mix in a little mustard powder, Worcestershire saurce, herbs or any other flavouring you prefer, before spreading it on the bread which should have already been toasted on one side and lightly buttered on the other. It's well worth the trouble. Cheese sauces are wonderful with many things - just make as per a standard white sauce from a butter/flour roux, add the milk and when it is getting warm stir in finely grated cheese (blue cheese is even more delicious), and keep stirring until it has thickened. My great favourite is cheese straws. I usually use a strong Cheddar plus about half it's weight of ground parmesan. Because Cheddar is quite oily, I reduce the amount of fat for the pastry. A rough guide would be 3oz of Cooking Fat, 4oz (finely grated Cheese), 8oz Flour, + 1 tsp of cayenne pepper & 1 tsp salt. Blend these in a food processor (you can use the grating disk for the cheese) and then add water slowly until it balls into a dough. Roll flat (1/4 inch) and cut into 1/2 inch x 3 inch strips. Place on a greased baking sheet - I prefer to put a twist in them as beside making them more attractive it also tends to stop them sticking - then cook in a hot oven until golden. |
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08 Dec 03 - 09:24 AM (#1067759) Subject: RE: BS: Cooking with Cheese From: Peg I like to collect unusual or old cookbooks, and one delightful one I have is called The Encyclopedia of Chese and Cheese Cookery, which was apparently previously titled A Salute to Cheese. It contains an alphabetical glossary of cheeses, many recipes, sections on the history of cheesemaking, cheese etiquette, etc. I have not actually tried any of the recipes but with all the cheese fascination on the Mudcat lately, I think i will! It was written in 1966 by Betty Wason. My own personal favorite dishes to prepare which contain cheese include: Cheese on toast (with broccoli added occasionally) Fettucine Alfredo Baked macaroni and cheese Quiche (suggested combos: mushroom, leek & Gruyere; fresh tomato, garlic, basil & mozzarella/Parmesan; cauliflower, onion & sharp cheddar; kale, leek and goat cheese) Pasta al Cavalfiore (spaghetti preapred with cauliflower and cheese, from the Moosewood Cookbook) Pasta primavera with freshly-grated Romano |
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09 Dec 03 - 08:31 AM (#1068373) Subject: RE: BS: Cooking with Cheese From: Mr Happy When I was out on exercise with the territorials, we were making breakfast & wondered why the margarine in the frying pan was reacting so strangely. This was the morning we discovered the secret of making Quavers to our own recipe: Just use 'compo' processed cheese instead of 'compo' margarine when frying eggs & bacon! |
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09 Dec 03 - 07:35 PM (#1068840) Subject: RE: BS: Cooking with Cheese From: The Fooles Troupe OK, culture gap - what are Quavers? BTW, there is a wonderful Greek Cheese (can't remember name!) which you fry gently in a pan before eating warm - crusty with a soft oozing inside. Tastes terrible uncooked! Robin |
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10 Dec 03 - 03:18 AM (#1069063) Subject: RE: BS: Cooking with Cheese From: Mr Happy Quavers: One of my alltime favourite kind of crisps! http://walkers.corpex.com/cr15p5/products.asp?snacktypeid=31 |
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10 Dec 03 - 04:34 AM (#1069099) Subject: RE: BS: Cooking with Cheese From: Dave Bryant I can remember the forerunners of Quavers - they were called Nib-bits. They were about the size of 2 inch bits of tagliatelle. I prefer the size of quavers though. |
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10 Dec 03 - 08:55 AM (#1069270) Subject: RE: BS: Cooking with Cheese From: GUEST,Elfcall Foolestroupe I think you Halloumi on your mind - so to speak. brilliant grilled, barbied or fried. But makes your teeth squeak if you eat it 'raw' Elfcall |
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10 Dec 03 - 09:03 AM (#1069273) Subject: RE: BS: Cooking with Cheese From: Raptor Never give Cheese to a dog! Raptor |