Early morning snacking, just finished off a 16 oz. carton of full fat
small curd.

Damn I love that stuff sometimes! Does not need a recipe.

It's supposed to be a superior source of quality protein too.
--
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Omelet said...

> Early morning snacking, just finished off a 16 oz. carton of full fat
> small curd.

Uhm... Start-to-finish?? I've done that on more than one occasion.


> Damn I love that stuff sometimes! Does not need a recipe.

It's part of my cheese noodle casserole recipe.


> It's supposed to be a superior source of quality protein too.

Yeah, so what? It's delicious.

Andy

Omelet wrote:
> Early morning snacking, just finished off a 16 oz. carton of full fat
> small curd.
>
> Damn I love that stuff sometimes! Does not need a recipe.
>
> It's supposed to be a superior source of quality protein too.

You haven't really enjoyed full fat cottage cheese until you've had it
mixed with beaten egg yolk, spread on a crepe, topped with peach
preserves, rolled up and fried in butter until golden brown and served
piping hot topped with real sour cream, about six of them... and
that's only for starters... blintzes is only the preamble to cream
cheese and lox scrambled eggs.

SCRAMBLED EGGS WITH LOX AND CREAM CHEESE

Called Goldie Lox at Sarabeth's restaurant in New York, this delicious
dish gets its name from the golden color of the eggs, which are
combined with the lox. There are pockets of cream cheese throughout
this savory mixture, the key to creating them is keeping the cheese
cold until it is folded into the eggs. Be sure to have plenty of
coffee and an assortment of teas on hand to complete the meal.

12 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 8-ounce package well-chilled cream cheese, cut into 1/2-inch cubes
6 ounces thinly sliced Nova Scotia smoked salmon or lox, cut into 1/2-
inch-wide strips

Chopped fresh chives (optional)

Whisk eggs, salt and pepper in large bowl to blend. Melt butter in
large nonstick skillet over medium-high heat. Add eggs. Using wooden
spoon, stir until eggs are almost set, about 5 minutes. Gently fold in
cheese and salmon and stir just until eggs are set, about 1 minute.

Transfer eggs to platter. Sprinkle with chives, if desired, and
serve.

Bon App?tit
September 1995

In article >, Andy <q> wrote:

> Omelet said...
>
> > Early morning snacking, just finished off a 16 oz. carton of full fat
> > small curd.
>
> Uhm... Start-to-finish?? I've done that on more than one occasion.

Yes, start to finish. ;-d

>
>
> > Damn I love that stuff sometimes! Does not need a recipe.
>
> It's part of my cheese noodle casserole recipe.

I've also put in omelets and hot soups.
Oh, and salads.

>
>
> > It's supposed to be a superior source of quality protein too.
>
> Yeah, so what? It's delicious.
>
> Andy

Now you know me Andy, I at least attempt to cook/eat as much for
nutrition as flavor. ;-) Not 100% of the time, but if I find an item
that is nutritious AND delicious, it becomes a staple item!

Cottage cheese and eggs are just two of those.
--
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In article .com>,
Sheldon > wrote:

> Omelet wrote:
> > Early morning snacking, just finished off a 16 oz. carton of full fat
> > small curd.
> >
> > Damn I love that stuff sometimes! Does not need a recipe.
> >
> > It's supposed to be a superior source of quality protein too.
>
> You haven't really enjoyed full fat cottage cheese until you've had it
> mixed with beaten egg yolk, spread on a crepe, topped with peach
> preserves, rolled up and fried in butter until golden brown and served
> piping hot topped with real sour cream, about six of them... and
> that's only for starters... blintzes is only the preamble to cream
> cheese and lox scrambled eggs.

Oh.

My gods...

I actually have served it with eggs and crepes, but not in the manner
you are suggesting.

That sounds amazing! Thanks for the recipe and ideas. :-)

>
> SCRAMBLED EGGS WITH LOX AND CREAM CHEESE
>
> Called Goldie Lox at Sarabeth's restaurant in New York, this delicious
> dish gets its name from the golden color of the eggs, which are
> combined with the lox. There are pockets of cream cheese throughout
> this savory mixture, the key to creating them is keeping the cheese
> cold until it is folded into the eggs. Be sure to have plenty of
> coffee and an assortment of teas on hand to complete the meal.
>
> 12 large eggs
> 1/2 teaspoon salt
> 1/2 teaspoon pepper
> 3 tablespoons butter
> 1 8-ounce package well-chilled cream cheese, cut into 1/2-inch cubes
> 6 ounces thinly sliced Nova Scotia smoked salmon or lox, cut into 1/2-
> inch-wide strips
>
> Chopped fresh chives (optional)
>
> Whisk eggs, salt and pepper in large bowl to blend. Melt butter in
> large nonstick skillet over medium-high heat. Add eggs. Using wooden
> spoon, stir until eggs are almost set, about 5 minutes. Gently fold in
> cheese and salmon and stir just until eggs are set, about 1 minute.
>
> Transfer eggs to platter. Sprinkle with chives, if desired, and
> serve.
>
> Bon App?tit
> September 1995
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On Sun, 03 Jun 2007 04:41:27 -0500, Omelet >
wrote:

>Early morning snacking, just finished off a 16 oz. carton of full fat
>small curd.
>
>Damn I love that stuff sometimes! Does not need a recipe.
>
I use old fashioned saltine crackers as scoopers. Nothing's left to
wash that way.



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In article >, sf wrote:

> On Sun, 03 Jun 2007 04:41:27 -0500, Omelet >
> wrote:
>
> >Early morning snacking, just finished off a 16 oz. carton of full fat
> >small curd.
> >
> >Damn I love that stuff sometimes! Does not need a recipe.
> >
> I use old fashioned saltine crackers as scoopers. Nothing's left to
> wash that way.
>
>

<lol> I like that idea!
All I had to wash was the spoon, but still...
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Omelet wrote:
> In article >, sf wrote:
> > On Sun, 03 Jun 2007 04:41:27 -0500, Omelet >
> > wrote:
>
> > >Early morning snacking, just finished off a 16 oz. carton of full fat
> > >small curd.
>
> > >Damn I love that stuff sometimes! Does not need a recipe.
>
> > I use old fashioned saltine crackers as scoopers. Nothing's left to
> > wash that way.
>
> >
>
> <lol> I like that idea!
> All I had to wash was the spoon, but still...

I just let the cat wash it off.

In article >,
Omelet > wrote:

> Early morning snacking, just finished off a 16 oz. carton of full fat
> small curd.
>
> Damn I love that stuff sometimes! Does not need a recipe.
>
> It's supposed to be a superior source of quality protein too.

Lately I've been eating cottage cheese for breakfast a good bit of the
time. It's nice with fresh fruit.

In article om>,
Sheldon > wrote:

> Omelet wrote:
> > In article >, sf wrote:
> > > On Sun, 03 Jun 2007 04:41:27 -0500, Omelet >
> > > wrote:
> >
> > > >Early morning snacking, just finished off a 16 oz. carton of full fat
> > > >small curd.
> >
> > > >Damn I love that stuff sometimes! Does not need a recipe.
> >
> > > I use old fashioned saltine crackers as scoopers. Nothing's left to
> > > wash that way.
> >
> > >
> >
> > <lol> I like that idea!
> > All I had to wash was the spoon, but still...
>
> I just let the cat wash it off.

I understand...

Cats seem to have a passion for cottage cheese!
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In article >,
Emma Thackery > wrote:

> In article >,
> Omelet > wrote:
>
> > Early morning snacking, just finished off a 16 oz. carton of full fat
> > small curd.
> >
> > Damn I love that stuff sometimes! Does not need a recipe.
> >
> > It's supposed to be a superior source of quality protein too.
>
> Lately I've been eating cottage cheese for breakfast a good bit of the
> time. It's nice with fresh fruit.

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

On Jun 3, 1:27?pm, notbob > wrote:
> 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?

It's regional... depends on the dairies in your area. Nowhere in NY
have I ever found cottage cheese (any brand) to be wet as you
describe... the store brands are made at the same dairies as the
national brands, packaged from the same vat. Perhaps where you live
the dairies are more miserly and leave a bit more whey in with the
curds. But it's mostly dependant on what folks where you live are
willing to accept... if folks stopped buying watery cheese you'd be
amazed at how quickly the product would become drier.

Sheldon

notbob wrote:
> 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

I find that the products from the smaller regional dairies are much
better quality. In my area the best comes from a farmers co-op dairy.
The next best from a regional family owned dairy. The co-op has their
own store/dairy bar where they sell all of their stuff including really
good ice cream and their products are also found in the small to mid
size markets but not in the big box stores.

On Sun, 03 Jun 2007 04:54:11 -0500, Andy <q> wrote:

>Omelet said...
>
>> Early morning snacking, just finished off a 16 oz. carton of full fat
>> small curd.
>
>Uhm... Start-to-finish?? I've done that on more than one occasion.
>
>
>> Damn I love that stuff sometimes! Does not need a recipe.
>
>It's part of my cheese noodle casserole recipe.

I love it mixed with warm wide egg noodles and topped with sugar and
cinnamon

"Omelet" wrote:

> Damn I love that stuff sometimes! Does not need a recipe.
>
> It's supposed to be a superior source of quality protein too.

I'm amazed at all the different ways folks have come up with to use cottage
cheese! I love it myself, but just eat it "as is", no flavorings, fruits,
or whatever with it. Never occurred to me to eat it any other way.

~~ Shelly ~~

In article >,
notbob > wrote:

> 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

Just get dry curd dear. :-)

Any cottage cheese that I purchase is a delicious, CREAMY slurry.

I suppose you could drain it?
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In article >,
Abe > wrote:

> On Sun, 03 Jun 2007 04:54:11 -0500, Andy <q> wrote:
>
> >Omelet said...
> >
> >> Early morning snacking, just finished off a 16 oz. carton of full fat
> >> small curd.
> >
> >Uhm... Start-to-finish?? I've done that on more than one occasion.
> >
> >
> >> Damn I love that stuff sometimes! Does not need a recipe.
> >
> >It's part of my cheese noodle casserole recipe.
>
> I love it mixed with warm wide egg noodles and topped with sugar and
> cinnamon

Interesting thought...
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In article >,
"~~ Shelly ~~" > wrote:

> "Omelet" wrote:
>
> > Damn I love that stuff sometimes! Does not need a recipe.
> >
> > It's supposed to be a superior source of quality protein too.
>
> I'm amazed at all the different ways folks have come up with to use cottage
> cheese! I love it myself, but just eat it "as is", no flavorings, fruits,
> or whatever with it. Never occurred to me to eat it any other way.
>
> ~~ Shelly ~~

I eat it mostly straight out of the carton, but it is good with fruit,
including tomatoes and avocados. I'll sometimes add it to salads, and
have also served it in a bowl with poached eggs.
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On Sun, 03 Jun 2007 17:21:40 -0500, Omelet >
wrote:
>
>Just get dry curd dear. :-)
>
>Any cottage cheese that I purchase is a delicious, CREAMY slurry.
>
>I suppose you could drain it?

I used to be able to buy dry curd cottage cheese, but I have not seen
it in years.

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On 2007-06-04, sf <sf> wrote:

> I used to be able to buy dry curd cottage cheese, but I have not seen
> it in years.

I just bought a small container of Lucerne small curd. Looks
and tastes pretty good, at least compared the last stuff I bought.

nb

In article >,
George > wrote:

> I find that the products from the smaller regional dairies are much
> better quality. In my area the best comes from a farmers co-op dairy.
> The next best from a regional family owned dairy. The co-op has their
> own store/dairy bar where they sell all of their stuff including really
> good ice cream and their products are also found in the small to mid
> size markets but not in the big box stores.

I finally found a local dairy that makes excellent cottage cheese. Most
of the other brands sold locally are very over-salted, half whey.

On Sun, 03 Jun 2007 21:37:15 -0500, notbob > wrote:

>On 2007-06-04, sf <sf> wrote:
>
>> I used to be able to buy dry curd cottage cheese, but I have not seen
>> it in years.
>
>I just bought a small container of Lucerne small curd. Looks
>and tastes pretty good, at least compared the last stuff I bought.
>
Small curd is my favorite, it doesn't come with a lot of glop.... but
the dry curd is "dry-er". I think it's called Farmer's cheese.
Anyway, I haven't seen it around here in years.


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In article >, sf wrote:

> On Sun, 03 Jun 2007 17:21:40 -0500, Omelet >
> wrote:
> >
> >Just get dry curd dear. :-)
> >
> >Any cottage cheese that I purchase is a delicious, CREAMY slurry.
> >
> >I suppose you could drain it?
>
> I used to be able to buy dry curd cottage cheese, but I have not seen
> it in years.

It is not widely available, but I can get it in Austin.
Too bad too as I prefer it to Ricotta in some recipes.
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Omelet wrote:
> Early morning snacking, just finished off a 16 oz. carton of full fat
> small curd.
>
> Damn I love that stuff sometimes! Does not need a recipe.
>
> It's supposed to be a superior source of quality protein too.

Eat it with bananas and crusty cinnamon raisin toast slathered with
butter. Divine!

-L

In article .com>,
"-L." > wrote:

> Omelet wrote:
> > Early morning snacking, just finished off a 16 oz. carton of full fat
> > small curd.
> >
> > Damn I love that stuff sometimes! Does not need a recipe.
> >
> > It's supposed to be a superior source of quality protein too.
>
> Eat it with bananas and crusty cinnamon raisin toast slathered with
> butter. Divine!
>
> -L

I'm beginning to think there is no wrong way to serve it... ;-d
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Omelet wrote:
> In article .com>,
> "-L." > wrote:
>
>> Omelet wrote:
>>> Early morning snacking, just finished off a 16 oz. carton of full
>>> fat small curd.
>>>
>>> Damn I love that stuff sometimes! Does not need a recipe.
>>>
>>> It's supposed to be a superior source of quality protein too.
>>
>> Eat it with bananas and crusty cinnamon raisin toast slathered with
>> butter. Divine!
>>
>> -L
>
> I'm beginning to think there is no wrong way to serve it... ;-d

My hubby loves it with freshly ground pepper and chopped tomatoes. I like
it plain, but, unfortunately I have a lactose intolerance. I adore cottage
cheese, too!

kili

>> I'm beginning to think there is no wrong way to serve it... ;-d

Probably not! I like it plain or on a toasted english muffin with just
a little bit of preserves on top. Any good toast will do too. I think
that was from a weight watchers recipe a long time ago. They called it
a danish or something like that.
--
Queenie

*** Be the change you wish to see in the world ***

Omelet wrote:
>
> I'm beginning to think there is no wrong way to serve it... ;-d

Cottage cheese recipes: http://tinyurl.com/3zv5l


Sheldon

On Jun 3, 1:27?pm, notbob > wrote:
> 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?

Depends where you live, but I've always (more than sixty (60) years)
been pleased with Crowley dairy products... my aunt and uncle owned a
grocery store in The Catskills, they sold Crowley products in bulk...
cottage cheese and pot cheese were in 2 gallon pails:
http://www.crowleyfoods.com/products_cottagecheese.asp

Sheldon

In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article .com>,
> > "-L." > wrote:
> >
> >> Omelet wrote:
> >>> Early morning snacking, just finished off a 16 oz. carton of full
> >>> fat small curd.
> >>>
> >>> Damn I love that stuff sometimes! Does not need a recipe.
> >>>
> >>> It's supposed to be a superior source of quality protein too.
> >>
> >> Eat it with bananas and crusty cinnamon raisin toast slathered with
> >> butter. Divine!
> >>
> >> -L
> >
> > I'm beginning to think there is no wrong way to serve it... ;-d
>
> My hubby loves it with freshly ground pepper and chopped tomatoes. I like
> it plain, but, unfortunately I have a lactose intolerance. I adore cottage
> cheese, too!
>
> kili

I'm surprised that you react to cottage cheese.
Most people I know with lactose intolerance can handle fermented dairy
items such as cheese, cottage cheese and yogurt?
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In article om>,
Sheldon > wrote:

> Omelet wrote:
> >
> > I'm beginning to think there is no wrong way to serve it... ;-d
>
> Cottage cheese recipes: http://tinyurl.com/3zv5l
>
>
> Sheldon

Fun link, thanks!

But I think I'll pass on the lime jello salads... <shudder>
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Omelet wrote:
> In article >,
> "kilikini" > wrote:
>
>> Omelet wrote:
>>> In article .com>,
>>> "-L." > wrote:
>>>
>>>> Omelet wrote:
>>>>> Early morning snacking, just finished off a 16 oz. carton of full
>>>>> fat small curd.
>>>>>
>>>>> Damn I love that stuff sometimes! Does not need a recipe.
>>>>>
>>>>> It's supposed to be a superior source of quality protein too.
>>>>
>>>> Eat it with bananas and crusty cinnamon raisin toast slathered with
>>>> butter. Divine!
>>>>
>>>> -L
>>>
>>> I'm beginning to think there is no wrong way to serve it... ;-d
>>
>> My hubby loves it with freshly ground pepper and chopped tomatoes.
>> I like it plain, but, unfortunately I have a lactose intolerance. I
>> adore cottage cheese, too!
>>
>> kili
>
> I'm surprised that you react to cottage cheese.
> Most people I know with lactose intolerance can handle fermented dairy
> items such as cheese, cottage cheese and yogurt?

Nope, not me. I can't do yogurt, either.

kili

In article >,
"kilikini" > wrote:

> > I'm surprised that you react to cottage cheese.
> > Most people I know with lactose intolerance can handle fermented dairy
> > items such as cheese, cottage cheese and yogurt?
>
> Nope, not me. I can't do yogurt, either.
>
> kili

Bummer.

Does Lactaid help?
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On Mon, 04 Jun 2007 05:13:00 -0500, Omelet >
wrote:

>In article .com>,
> "-L." > wrote:
>
>> Omelet wrote:
>> > Early morning snacking, just finished off a 16 oz. carton of full fat
>> > small curd.
>> >
>> > Damn I love that stuff sometimes! Does not need a recipe.
>> >
>> > It's supposed to be a superior source of quality protein too.
>>
>> Eat it with bananas and crusty cinnamon raisin toast slathered with
>> butter. Divine!
>>
>> -L
>
>I'm beginning to think there is no wrong way to serve it... ;-d

richard nixon is said to have eaten it with ketchup, among his many
other crimes.

your pal,
blake

Omelet wrote:
> In article >,
> "kilikini" > wrote:
>
>>> I'm surprised that you react to cottage cheese.
>>> Most people I know with lactose intolerance can handle fermented
>>> dairy items such as cheese, cottage cheese and yogurt?
>>
>> Nope, not me. I can't do yogurt, either.
>>
>> kili
>
> Bummer.
>
> Does Lactaid help?

I've drank Lactaid milk on several occasions with no mishaps. Never took
the pills, though.

kili

In article >,
blake murphy > wrote:

> >I'm beginning to think there is no wrong way to serve it... ;-d
>
> richard nixon is said to have eaten it with ketchup, among his many
> other crimes.
>
> your pal,
> blake

You would go there... <lol>
While I would not do that, I'm sure it'd be tasty to some people.
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In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article >,
> > "kilikini" > wrote:
> >
> >>> I'm surprised that you react to cottage cheese.
> >>> Most people I know with lactose intolerance can handle fermented
> >>> dairy items such as cheese, cottage cheese and yogurt?
> >>
> >> Nope, not me. I can't do yogurt, either.
> >>
> >> kili
> >
> > Bummer.
> >
> > Does Lactaid help?
>
> I've drank Lactaid milk on several occasions with no mishaps. Never took
> the pills, though.
>
> kili

Just wondering if the pills would make eating cottage cheese or yogurt
less punishing. :-)

I know what it's like to "pay" for indulgences!
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"Emma Thackery" > wrote in message
...
> In article >,
> Omelet > wrote:
>
> > Early morning snacking, just finished off a 16 oz. carton of full fat
> > small curd.
> >
> > Damn I love that stuff sometimes! Does not need a recipe.
> >
> > It's supposed to be a superior source of quality protein too.
>
> Lately I've been eating cottage cheese for breakfast a good bit of the
> time. It's nice with fresh fruit.

I love it over fresh tomatoes with chopped onions.

In article et>,
"tom" > wrote:

> "Emma Thackery" > wrote in message
> ...
> > In article >,
> > Omelet > wrote:
> >
> > > Early morning snacking, just finished off a 16 oz. carton of full fat
> > > small curd.
> > >
> > > Damn I love that stuff sometimes! Does not need a recipe.
> > >
> > > It's supposed to be a superior source of quality protein too.
> >
> > Lately I've been eating cottage cheese for breakfast a good bit of the
> > time. It's nice with fresh fruit.
>
> I love it over fresh tomatoes with chopped onions.

Sliced tomato and avocado... ;-d
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