On Wed, 30 Jul 2014 18:21:54 -0500, Janet Wilder >
wrote:

> On 7/30/2014 5:19 PM, sf wrote:
> > On Wed, 30 Jul 2014 16:43:46 -0500, Janet Wilder >
> > wrote:
> >
> >> I think I'll go eat a piece of white
> >> farmer cheese I have in the fridge.
> >
> > I used to be able to buy a crumbled white farmer's cheese that looked
> > more like dry cottage cheese than anything else to me. Came in the
> > same kind of tub too. Haven't seen that in years. Decades is more
> > like it at this point.
> >
>
> I remember that cheese. It came in a brick and was like a dry
> cottage cheese, but it was creamy and tasted good on bread with sliced
> tomato.
>
It was my only experience with anything called Farmer(s) cheese. What
I bought was precrumbled like some blue cheese is and I used it
instead of ricotta in lasagna... and not because anyone told me to
because I didn't know anyone who used it (which is probably why I
don't see it anymore), so I made it up.

> This is Farmer's (with the 's) cheese. It's something like a mozzarella
> in firmness but milder and cheesier.

Totally unfamiliar with that one.

> It goes great with a vodka
> martini, which I have to forgo for a while.
>
> Drinking decaf iced tea during the chemo stuff.

When you're done, we'll hoist a virtual martini together to celebrate.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Wed, 30 Jul 2014 20:15:00 -0400, Dave Smith
> wrote:

> On 2014-07-30 7:52 PM, sf wrote:
>
> >> That should not be so puzzling. I guess the reason that they use food
> >> colouring is that they know that a lot of people are accustomed to their
> >> product being a particular colour.
> >>
> > I am not puzzled by his personal preference if that's what you're
> > getting at. He doesn't feel any need to impress posters on rfc.
> >
> You did mention talking until the cows come home about the colour being
> added, so you I either discussed it with him at some point, or you just
> made up that part. ? I was not referring to him specifically. As I
> pointed out, food processing companies add food colouring to get that
> consistent colour. It is not uncommon for people to prefer orange
> cheddar even though it is the same as the white stuff, but with food
> colouring added.

I still don't understand why you think I should be puzzled.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"jmcquown" > wrote in message
...
> On 7/30/2014 12:51 PM, sf wrote:
>> On Wed, 30 Jul 2014 06:11:19 -0500, Janet Wilder >
>> wrote:
>>
>>> On 7/30/2014 12:54 AM, Julie Bove wrote:
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>>
>>>>> I wouldn't know about Velveeta with peppers. IIRC Ken is an older
>>>>> man, possibly a widower who hasn't done a lot of cooking.
>>>>>
>>>>> I don't make a lot of this sort of food. I would definitely suggest
>>>>> (at the very least) grating some monterey jack or pepper jack cheese
>>>>> in place of Velveeta.
>>>>
>>>> Most stores sell a shredded Mexican blend.
>>
>>> Don't know why, either as it's not very Mexican.
>>
>> Considering most, if not all, Mexican cheeses are a copycat of some
>> European cheese with a Spanish name attached to it, why would you say
>> that?
>>
> Probably because the Kraft or store brands of the shredded "Mexican blend"
> cheeses (they come in a zip-lock bag) is pretty crappy cheese.

Works just fine for nachos.

"Ema Nymton" > wrote in message
...
> On 7/30/2014 4:01 PM, Janet Wilder wrote:
>
>> I am a cheese lover. Must have been a mouse in a prior life. I do not
>> like yellow cheese. It's not the flavor, it's that the color just seems
>> too weird. I never saw orange milk so how could they get orange cheese?
>> Has to be something not natural to cheese.
>>
>> I can always find good quality white cheddar if I'm craving cheddar.
>> Now blue cheese, that's a cheese of a different color. :-)
>
> Here is what slate.com says about yellow cheese:
>
> "After a cow chews the cud, beta-carotene dissolves into the animal’s fat
> stores and ends up in fat globules in its milk. However, protein clusters
> and the membranes that surround fat globules in milk conceal the pigment’s
> color, reflecting light in a way that makes milk appear white and opaque.
> But during the cheesemaking process, the pigment is released: After
> bacterial culture and rennet have been added to milk and the coagulated
> mixture is cooked, the fat membranes dissolve and the protein clusters
> loosen so they can’t reflect light anymore. The beta carotene is made
> visible, and it also becomes more concentrated, since the the lean liquid
> component of the milk, called whey, is drained off. It follows that the
> fattiest cheeses, and those from cows grazed on open pasture, tend to have
> the deepest natural color."
>
> I am also a cheese lover.
>
> Becca

But annatto is also added for color. Used to be that you'd get white cheese
on the East coast, Yellow cheese on the West Coast and cheese so deeply
colored that it was leaning towards orange in the South. That's not so much
the case any more. I do remember my husband complaining about our cheese
here before we were married. In those days you could not get white cheese
here unless it was Monterey Jack or some such thing. Cheddar was always
yellow and so was American. But he was used to white cheddar and American.

"sf" > wrote in message
...
> On Wed, 30 Jul 2014 16:30:25 -0500, Ema Nymton >
> wrote:
>
>> I am also a cheese lover.
>
> I don't love cheddar, but hubby likes the orange kind. I can't say he
> won't eat white cheddar because he has in the past - but he prefers
> orange. You can talk till the cows come home about how the color is
> added, but that makes no difference to him. He wants the colored one.
> In any case, the cheddar he likes is in no way gourmet and I say if
> that's what he likes, I don't mind indulging him.
>
And my husband prefers the white. He will eat other but thinks the white
tastes better.

"sf" > wrote in message
...
> On Wed, 30 Jul 2014 16:43:46 -0500, Janet Wilder >
> wrote:
>
>> I think I'll go eat a piece of white
>> farmer cheese I have in the fridge.
>
> I used to be able to buy a crumbled white farmer's cheese that looked
> more like dry cottage cheese than anything else to me. Came in the
> same kind of tub too. Haven't seen that in years. Decades is more
> like it at this point.
>
I remember that. Just can't remember what I used to make with it. You
can't get dry cottage cheese here any more either.

On 7/30/2014 11:01 PM, sf wrote:
> On Wed, 30 Jul 2014 18:21:54 -0500, Janet Wilder >

>> Drinking decaf iced tea during the chemo stuff.
>
> When you're done, we'll hoist a virtual martini together to celebrate.
>
>

You have a deal!

--
From somewhere very deep in the heart of Texas

On 7/31/2014 12:55 AM, Julie Bove wrote:
>
> "sf" > wrote in message
> ...
>> On Wed, 30 Jul 2014 16:43:46 -0500, Janet Wilder >
>> wrote:
>>
>>> I think I'll go eat a piece of white
>>> farmer cheese I have in the fridge.
>>
>> I used to be able to buy a crumbled white farmer's cheese that looked
>> more like dry cottage cheese than anything else to me. Came in the
>> same kind of tub too. Haven't seen that in years. Decades is more
>> like it at this point.
>>
> I remember that. Just can't remember what I used to make with it. You
> can't get dry cottage cheese here any more either.

My mother would use it in cabbage and noodles. After the stores stopped
carrying pot cheese, a dry curd cottage cheese, she went to Farmer's
cheese for her cheese blintzes.

--
From somewhere very deep in the heart of Texas

Bryan-TGWWW > wrote in
:

> On Wednesday, July 30, 2014 12:10:17 PM UTC-5, KenK wrote:
>> Bryan-TGWWW > wrote in
>> news:884d86a5-698c-453f-
>>
>> :
>>
>>
>>
>> > KenK is either a troll or an idiot.
>>
>> >
>>
>>
>>
>> Or he's tried cheddar, etc. in burritos and for some reason prefers
>>
>> Velveeta. It's your business what I eat? You can order me to only eat
>> what
>>
>> you prefer? Seems a lot of people evidently buy Velveeta or they'd
>> have
>>
>> stopped making it long ago.
>>
> They also make Hamburger Helper, which is about your speed.
>>
>> I love a good meal! So I don't cook.
>
> You should stick to that.
>
> --Bryan
>

Fot the life of me, I can't understand why what I eat is important to you
and you feel you can insult me concerning my taste in foods. I certainly
don't care what you or anyone else eats.

Explanation or more insults?




--
I love a good meal! So I don't cook.

On 7/30/2014 5:17 PM, sf wrote:
> On Wed, 30 Jul 2014 16:30:25 -0500, Ema Nymton >
> wrote:
>
>> I am also a cheese lover.
>
> I don't love cheddar, but hubby likes the orange kind. I can't say he
> won't eat white cheddar because he has in the past - but he prefers
> orange. You can talk till the cows come home about how the color is
> added, but that makes no difference to him. He wants the colored one.
> In any case, the cheddar he likes is in no way gourmet and I say if
> that's what he likes, I don't mind indulging him.

The orange color comes natural to cheese, no color is added. I like all
cheese, but there was one Stilton that I did not care for.

Becca

Sqwertz wrote:
> Lightly fry up some diced onions and peppers before you throw the
> beans in the pan to heat up, then top with crumbly cotija cheese
> before you roll it up. I make tostadas (crispy) and I like Ortega
> taco sauce on my bean tostadas.

Boy do you ever!!!

http://www.hungerisunacceptable.com/...nteer-quarter/

"Ema Nymton" > wrote in message
...
> On 7/30/2014 5:17 PM, sf wrote:
>> On Wed, 30 Jul 2014 16:30:25 -0500, Ema Nymton >
>> wrote:
>>
>>> I am also a cheese lover.
>>
>> I don't love cheddar, but hubby likes the orange kind. I can't say he
>> won't eat white cheddar because he has in the past - but he prefers
>> orange. You can talk till the cows come home about how the color is
>> added, but that makes no difference to him. He wants the colored one.
>> In any case, the cheddar he likes is in no way gourmet and I say if
>> that's what he likes, I don't mind indulging him.
>
> The orange color comes natural to cheese, no color is added. I like all
> cheese, but there was one Stilton that I did not care for.
>
> Becca

Nope. It's annatto. I learned of this in a book all about cheese that I
got used at Half Price Books back in the 70's or 80's.

http://ezinearticles.com/?Annatto-Ma...low&id=5469345