Author |
Message |
Costacat
Member
07-15-2000
| Monday, January 26, 2009 - 8:38 am
Gyros is a mixture of beef and lamb.
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Chitchat58
Member
07-25-2008
| Monday, January 26, 2009 - 8:49 am
I have never had lamb, my grandmother used to raise them, I got so attached to them I could never bring myself to eat them. I love goats cheese though.
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Costacat
Member
07-15-2000
| Monday, January 26, 2009 - 9:14 am
Sheep's milk cheese is my favorite, followed by goat. Cow's milk cheese is my least favorite. In Greece, almost all of the cheeses are made from sheep's milk. Real feta cheese tastes nothing like the crap they package and market in the grocery stores here. (Closest thing to the "real thing" is Valbreso French feta or the Israeli feta you can get at Trader Joe's.) And one of my favorite cheeses is manouri, also made from sheep's milk (actually, made from the whey left over from feta cheese). If you've never tried different sheep or goat cheeses, get thee to a cheese store. They'll have several different types of cheeses in each variety (hard and soft) and the difference between each is amazing. (If you don't have a real cheese shop nearby, check out the cheese counter at Whole Foods. If you catch them when they are not busy, the folks behind the counter will show you lots of different types of cheese.)
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Ladytex
Member
09-27-2001
| Monday, January 26, 2009 - 11:21 am
That reminds me of why I suffer thru mozzarella here. When we lived in Italy, we'd buy it on the side of the road in baggies ... it was the best, most moist cheese ... sigh ...
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Jodie75
Member
08-26-2004
| Monday, January 26, 2009 - 11:28 am
Costa, I adore goat cheese. I bought a little log this last Christmas and put it in everything, even canned tomato soup. A little goes a long way, as it's very strongly flavoured. I recently babysat a little boy, and the mother had left homemade lasagna in the fridge for dinner. It had to be the best lasagna I ever tasted, and I was sure it had been made with ground lamb. Turned out she layered it with regular ground beef and chevre (goat cheese). I also love it on my pizza in little blobs here and there. Of cow cheese, my favourite is brie.
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Hukdonreality
Member
09-29-2003
| Monday, January 26, 2009 - 11:44 am
I must have a very immature palate or something. I'm afraid of any cheese that doesn't come from a cow. And I gag at the smell of lamb cooking. No can do the veal thing either.
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Ladytex
Member
09-27-2001
| Monday, January 26, 2009 - 11:58 am
Huk'd, you really don't like mozzarella?
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Hukdonreality
Member
09-29-2003
| Monday, January 26, 2009 - 12:02 pm
Yes, but I eat mozzarella that's made from cow's milk. That's pretty standard mozzarella as far as I know!
"pick MY cheese!"
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Ladytex
Member
09-27-2001
| Monday, January 26, 2009 - 12:14 pm
Mozzarella from Water Buffalo is wonderful ...
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Twinkie
Member
09-24-2002
| Monday, January 26, 2009 - 12:58 pm
Ahhh Ladyt, you are reminding me of that wonderful cheese in the little mom and pop store in Italy. The best mozzarella ever in a bag in a bucket of water and the buffalo were right across the street in the pasture. And I would also get the big half round of bread cooked in the outdoor stone oven and a log of pepperoni. That was a very good meal!
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Danzdol
Member
04-21-2001
| Monday, January 26, 2009 - 2:42 pm
mmmm shush Twink! making me HUNGRY!!!!!!!!!!!
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Watching2
Member
07-07-2001
| Monday, January 26, 2009 - 5:12 pm
I'm with Huk on this one. I don't know if I've had any cheese that was made from some different animal while in Italy, but I do know my DD is into buying fancy stuff and we couldn't figure out why our fridge stunk so bad every time it opened. We kept throwing away any thing that could have been a culprit and it turned out it was her fancy cheese that she ate up and there went the smell! It wasn't what's considered "stinky cheese" although what do I know?!! LOL I agree about lamb, too. I think I've only had it twice in my life. Once as a kid and then once at my DH mother's house when we were dating. They all loved it with their mint jelly. I still thought it tasted funky, jelly or not, and I managed to only have a bite or two w/o offending anyone. Ick. Haven't had veal since I was a kid either and that was at a neighbor's house and they were making breaded veal cutlets. I remember it tasting good, but what I know about veal now, I'd never eat it. Another thing that makes me gag is liver. Ewwwwwww... I was a waitress and held my breath whenever I had to serve it. I don't even like looking at it. LOL I think we better stick at the cheap places to eat, huh Huk? LOL
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Teachmichigan
Member
07-22-2001
| Monday, January 26, 2009 - 5:18 pm
<<------wondering why she's craving cheese.....
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Tntitanfan
Member
08-03-2001
| Monday, January 26, 2009 - 5:19 pm
I don't think I have ever met a cheese I didn't like! I buy a really good Gouda when I make mac and cheese. Hey, it doesn't matter if it is $15.99 a pound - I only need 2 ounces!
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Seattlemom
Member
05-10-2005
| Monday, January 26, 2009 - 6:13 pm
I just tried a cheese a friend recomended , you slice it and just brown on each side and it taste like Motzarella sticks without being breaded, its called Queso Blanco, It was really good on Ritz Crackers LOL, But I still like my ritz with port wine cheese
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Costacat
Member
07-15-2000
| Monday, January 26, 2009 - 6:44 pm
Queso blanco is a Mexican cheese, and it holds up really well when heated. I think it's also called "Mexican string cheese!" Fresh "mozazarella di bufala" (buffalo mozzarella) is truly delish. And it's become more common as I can now get it in my local grocery store as well as TJ's and WF's. Most cheeses in European countries are made from animals besides cows. I think England has a lot of cow's milk cheeses. But if you find an artisanal shop in any country, take a look at their fields. If you see sheep and goats (and NOT cows) then you know where the cheese is from. BTW, if you've had roquefort cheese (*real* roquefort), then you've had cheese from an animal other than cow. It's made from sheep's milk. In Italy, pecorino is sheep's milk, and in Spain, manchego is also. I'm lucky to live near not one but TWO cheese shops. I love going in there and buy bits and pieces of cheese to take home and sample. And I've made some kick-butt mac 'n cheese by playing around with different cheeses. And writing down the "must do again" combos! 
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Jodie75
Member
08-26-2004
| Monday, January 26, 2009 - 7:30 pm
Costacat, I do something similar, only I'm really cheap about it, lol. I love trying and experimenting with different cheeses, and I go to this store in Greektown, where the deli counter plastic wraps the "butt" or heel of meats and cheeses, and throws them in a basket in a chilled section of the prepackaged cheeses. It's highly discounted. I love bringing home the bits and pieces. I haven't tried the REALLY smelly stuff, I think the most expensive and smelly cheese I ever tried was a very good quality Stilton. A father of some kids I used to babysit for has worked (and still does) in the priciest restaurants in Toronto. They get stuff from the kitchen all the time to take home. I've sampled some amazing cheeses and olives that way. My Oma (who is Dutch) always bought Edam and Gouda. I love smoked cheeses!
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Tntitanfan
Member
08-03-2001
| Monday, January 26, 2009 - 7:39 pm
According to my Costa Rican Spanish language partner, you should never touch queso blanco that you aren't going to use immediately as the contamination from your fingers (heat, oil, ???) causes it to spoil much faster. I have both a WF and a TJ within walking distance, but I still miss my Wild Oats store (bought out by WF) which had the biggest selling cheese department in the WO chain! During several years of wine tastings at WO, I actually learned as much about cheese as wines!
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Zgoodgirl
Member
08-22-2003
| Monday, January 26, 2009 - 7:48 pm
I love queso blanco, that stuff can get me into trouble! I also like the queso fresco, which crumbles like feta. I use that to stuff peppers or a crumble or two into my tamales for a nice surprise. I have seen more buffalo mozzarella in our stores down here too. I'm from upstate NY and miss the cheese the most. People look at me like I'm on crack when I talk about cheese curd, lol. It is not down here at all.
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Tntitanfan
Member
08-03-2001
| Monday, January 26, 2009 - 8:49 pm
I got hooked on cheese curds when visiting a cousin in Wisconsin! When I got home, I found I had to go to the dairy/cheese factory early in the day to purchase them!
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Teachmichigan
Member
07-22-2001
| Monday, January 26, 2009 - 9:43 pm
Ok you people - knock it off! We have cheese curds available from a dairy farm that's only 2 miles away, but I am NOT supposed to be spending more money on cheese! LOL (I'm sensing mac 'n cheese on the menu next week.)
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Costacat
Member
07-15-2000
| Tuesday, January 27, 2009 - 6:57 am
I was on a total mac 'n cheese binge around the holidays, making a fresh batch once a week (large batches so I'd freeze 'em in smaller portions). I discovered that an easier mac 'n cheese can be made without having to make a white sauce, and it's so danged quick 'n easy that it was hard NOT to make mac 'n cheese. And if you've never made your own mozzarella, I suggest giving it a try. It's actually kind of fun. The hardest part was finding vegetable rennet (cuz by definition, rennet is an animal product). We had a cheese making party (all girls) and then made dishes to eat for dinner that night.
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Speedking
Member
03-25-2004
| Tuesday, January 27, 2009 - 9:08 am
Doing my best Fabio impersonation... "This is Top Chef not Top Cheese"
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Sugar
Member
08-15-2000
| Tuesday, January 27, 2009 - 10:13 am
No love for the Kraft Singles?
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Hukdonreality
Member
09-29-2003
| Tuesday, January 27, 2009 - 10:28 am
When my niece Kristin was little, she would ask my Mom if she had any "crap shingles". Once we figured out what she wanted, the name just stuck. Still call them that today.
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