On Jul 13, 1:18 pm, Dee Dee > wrote:
> On Jul 13, 1:35 pm, Bobo Bonobo® > wrote:
>
>
>
> > On Jul 13, 12:23 pm, Dee Dee > wrote:
>
> > > On Jul 13, 12:41 pm, Bobo Bonobo® > wrote:
>
> > > > How REPULSIVE. No decent cook would ever use vinegar to curdle milk,
> > > > then try to pass that off on the swine-like viewers of the Food
> > > > Network as "cottage cheese." Cottage cheese is CULTURED, not soured
> > > > with vinegar. Jeez MFing...OK, I won't be blasphemous, but Alton
> > > > Brown deserves to be anally raped with a Julia Child Action Figure for
> > > > suggesting such a thing.
>
> > > > --Bryan
>
> > > I don't know about vinegar being used to "pass that off....as cottage
> > > cheese." But when I make paneer cheese, which is certainly 'curds' and
> > > (left-over whey) is made by adding vinegar to curd-le them.
>
> > Put "paneer cheese" into Google. All the recipes used lemon juice,
> > except one that used buttermilk or yogurt to curdle. Perhaps your
> > cooking leaves something to be desired too, since using vinegar as a
> > substitute for lemon juice is never OK.
>
> > > I'd not want to wish such a punishment for Alton.
>
> > Put him on an island with the White trash, Cool Whip chick, and make
> > them eat each other's cooking.
>
> > > Dee Dee
>
> > --Bryan
>
> Most recipes I've seen and used call for lemon juice or vinegar. Lemon
> juice works about half as effectively. Google is YOUR friend. And
> buy a few cookbooks while you're at it. And study them. And use
> them.

What? The trashy cookbooks you use that suggest that vinegar is a
passable substitute for lemon juice? No thanks.

> Dee Dee

--Bryan