"cshenk" wrote in message
...
Ophelia wrote:
>
>
> "cshenk" wrote in message
> ...
>
> Ophelia wrote:
>
> >
> >
> > "cshenk" wrote in message
> > ...
> >
> > Julie Bove wrote:
> >
> > >
> >>"jmcquown" > wrote in message
> >> news
> >>> On 10/12/2018 4:10 PM, Jinx the Minx wrote:
> >>>>jmcquown > wrote:
> >>> > > On 10/12/2018 3:32 PM, notbob wrote:
> >>> > > > On 10/12/2018 1:12 PM, wrote:
> >>> > > >
> >>> > > > Izzit any wonder Americans are buying more and more foreign
> >>> > > > cheeses?
> >>> > > >
> >>> > > > American cheese is good for only one thing .....it's melting
> >>> > > > properties.
> >>>>>> Otherwise, American cheese SUCKS!
> >>> > > >
> >>> > > > I mean that is all sincerity. 8|
> >>> > > >
> >>> > > > nb
> >>> > >
> >>> > > Meltability is a good thing. 
I like actual American
> cheese. >>> > > The kind you can get in the deli section of the
> supermarket. >>> > > Not processed American "cheese-food".
> >>> > >
> >>> > > Jill
> >>> > >
> >>> >
> >>> > Me too, but it saddens me how many people think American cheese
> >>> > is nothing more than Kraft singles.
> >>> >
> >>> Sadly, that seems to be the case. American cheese isn't limited
> to >>> Kraft individually wrapped slices of plasticized cheese food.
> >> >
> >>> I'm thrilled "young people" are discovering imported cheeses. But
> >>> that's not a reason to declare ware on real American cheese. I'm
> >>> sure lots of dairy farmers would agree with me. 
> >> >
> >>> Look at the places the article is talking about. Wendy's. Panera
> >>> Bread. I've eaten at Cracker Barrel but I never ordered their mac
> >>> & cheese. These are millenials who don't cook. Despite the
> >>> article, they don't get to dictate what's available for me to buy
> >>> at the store.
> > >
> >> I'm not a cheese snob although I have found a few to be too sharp
> or >> mild for my tastes. I generally buy whatever I find the best
> deal >> on. If I get something that's too sharp, I can mix it with
> mild or >> vice versa. I do keep certain ones almost all the time.
> Those would >> be med. cheddar, Swiss, gouda, mozzarella, Parmesan
> and Feta.
> >
> > I am a self admitted cheese snob but i stock the common things you
> > list as well.
> >
> > Meantime, a bean pot!
> >
> > So it's a little chilly and feels right.
> >
> > 16oz White beans
> > 1.5lbs 'seasoning meat' from the Farmers Market (foot of Dam Neck)
> > 1 large onion
> > 1TB minced dried garlic
> > 3ts granulated roasted garlic
> > 2ts garlic salt
> > 2ts Tandoori blend seasoning (fairly spicy)
> > Water to cover plus 2 inches for now, add more at need later
> >
> > Set in crock pot on high for now. Totally sniffilicious!
> > ==
> >
> > Please describe 'seasoning meat'?
> >
> >
> > ---
> >
> > O
> >
> > [I am being impersonated. Please check my e-mail address]
>
> Can't really because they don't but here is what I suspect. Fatty side
> smoked cured pork with some of the rind on it.
> ==
>
> Oh ok, thanks) You say it is smoked? Ok)
>
> If you enjoy it that is all that matters
Sure! It's a totally local thing with it's own 'seasoning meat' label
on it. It's not far off a more well known southern 'black pepper smoked
hog jowl' but saltier.
I wouldnt look for it where you are. It's a pure local treatment and
anything of the same name, won't be the same item unless Gary decides
to go to the Farmers Market and Dam Neck and try it ;-) There's
probably 300 items across the USA called 'seasoning meat' that may be
similar and may not.
==
Thanks
---
[Fat Tony aka Pamela is impersonating me. Please check my e-mail address
which is NOT
]