Say Cheese!

digitS'

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@seedcorn ,

I was surprised that the sour cream seemed to do nothing except soften the stings I could pull out with the fork. Winding, around and round n round ...

Maybe milk would help.

Steve
Edit to say: you're fine, Seed! We are all fine. Fine as frog's hair and twice as curly ;).
 

seedcorn

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DW didn't mske any this year. I was safe. Don't think I would deprive myself of desserts on a holiday? That would b unAmetican
 

seedcorn

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Me accent is a work in progress!! Southern Dad, Dutch-German Mom, raised in Nauth, which had more Kintuckians than Illinoisians, live in Induana with Amish, talk to Ohio,Michigan people. Yup, work in progress. Just to add, married pollock from Checago area.... :celebrate
 

ninnymary

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For a minute I thought we were talking about seedO's cheesecake! Had to reread the post. See what I mean when sometimes things go over my head.:th

Mary
 

Rhodie Ranch

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Some day I'd like to try my had at making our own cheese. I get a monthly email from a fermentation company and when we move to Oregon with some land, I'm all in.BTW: I have my Masters of Science in Food Science and have been in the food industry for over 30 years. Its amazing how convoluted experts announce their convoluted findings.....
 

digitS'

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Oh, wow! Where you going in Oregon, @murphysranch ?

I should admit something regarding the above cheese sauce proportions. The "cheddar" was actually one of those mixed marbled types :\. I think it's cheddar and jack ... @Pulsegleaner and @ninnymary will never forgive me ...

She is Sweet but To Distract His Critical Eye ... here's the "creamery" we sold milk to in Oregon! It was just a moment of curiosity which led to the search. I was pretty sure they still made Rogue Gold but it was interesting how we kind of fit into their earliest history! It was not a long relationship. Dad changed course very early - the telltale action was buying that Hereford bull. Even at 9, I was able to figure out that plans had changed. I remember asking him but he wasn't really interested in discussing it.

Anyway, the creamery makes an "award winning Blue Cheese" that I probably knew nothing about all those years ago: Rogue Creamery

Steve
 

Pulsegleaner

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I have no problem with that. Just because I like "real" artisanal cheese doesn't mean I don't think the mass market stuff doesn't have it's place. I may love Antica Dolceria Bonajuto and Cote d' Or chocolate bars to death, but I am still perfectly capable of enjoying a Three Musketeers or Milky Way. Crab Rangoons actually taste WEIRD if you try and use actual crab instead of "Krab" (surimi). Sometimes you want filet mignon, and sometimes you want a McDonald's burger. And both are perfectly acceptable.
 

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