On 2007-06-03, Omelet > wrote:

> It's also good with a poached egg served over the top of it.

Any brands of cottage cheese out there that are not a sloppy wet
sludge? I was going to make jello w/ cottage cheese, so bought some
large curd. It was not like the firm, reletively dry cc I remember,
but almost a thick slurry. I mentioned this to a friend an they said
all cc is like that, now. What's the deal? This like the water-added
meat trend?

nb