On Mon, 15 Oct 2018 03:11:59 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, October 14, 2018 at 6:49:13 PM UTC-4, cshenk wrote:
>> 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 don't consider Fehta a cheese, reminds me of dried moulded yogurt
that got lost in the fridge for a few years.
I do like Land O' Lakes American cheese, makes a great ALT (American
Cheese, Lettuce, and Tomato) on lightly toasted rye with mayo... far
better than schtinky bacon. Yoose bacon lovers need to try Greek
style... BFLT (Bacon Fehta, Lettuce, and Tomato) stuffed into a pita.


>> > > 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.
>
>Huh. I'll try to remember to look for it. I've never heard of
>"seasoning meat" before, but I might simply have missed it.
>
>Cindy Hamilton

When cooking beans 'seasoning meat' likely
refers to smoked meat; ham/hocks.