Say Cheese!
- Thread starter digitS'
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- #102
digitS'
Garden Master
This is the strangest TEG thread I can remember!
I'm almost afraid to mention that the original post was about calories!
Yes, NyBoy, I really believe that competent cooks wouldn't put mozzarella to the use I had for it. It is very acceptable as a sauce, to this humble peasant. It took alteration to accomplish. Funny how it was stringy and then it wasn't.
@Pulsegleaner , if you wanted to explore those Italian American dairy products in northern California, you just got another one with http://rumianocheese.com/ .
Seems I remember another TEG gardener whose husband's family lived in Crescent City, CA. My aunt and uncle lived there - dang, small town, small world!
Aaand, I have a cousin in Grants Pass and another nearby, @murphysranch !
Steve
I'm almost afraid to mention that the original post was about calories!
Yes, NyBoy, I really believe that competent cooks wouldn't put mozzarella to the use I had for it. It is very acceptable as a sauce, to this humble peasant. It took alteration to accomplish. Funny how it was stringy and then it wasn't.
@Pulsegleaner , if you wanted to explore those Italian American dairy products in northern California, you just got another one with http://rumianocheese.com/ .
Seems I remember another TEG gardener whose husband's family lived in Crescent City, CA. My aunt and uncle lived there - dang, small town, small world!
Aaand, I have a cousin in Grants Pass and another nearby, @murphysranch !
Steve
Pulsegleaner
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That link (or rather the fact that one of the cheeses they make is Dry Jack) reminds me of the one time I tried super aged Dry Jack (different brand). I'm not sure if calling it the hardest cheese I ever had is accurate, since hard things can still be brittle (a diamond or a sapphire is quite hard, but smashing one to bits is not at all difficult. But I can say it was the TOUGEST cheese I ever encountered. It was like wood Slicing each edible piece off required getting out the BIG cleaver (the one we normally use for heavy chopping score a groove into the cheese deep enough to keep it stuck to the blade, then hit the blade against a stone cutting board until the piece broke off then do it again and again until each piece was bite sized. Took forever. Even that goat cheese I liked (the one that was the size and shape of a discman and as hard as a discus) was easier (at least that one would fracture after a few cuts........
baymule
Garden Master
Nyboy
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Lets do a poll what member Hijacks the most threads?
Nyboy
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baymule
Garden Master
canesisters
Garden Master
... um... what channel is GAC????? 
