On 2016-04-15, Jeßus > wrote:

> Yep, we have 'tasty' and 'vintage' which I'm pretty sure are just aged
> cheddars.

I wouldn't be too sure!

I usta buy 5 yr old Cabot Cheddar Cheese. Hard to find, anymore.

I recently bought some Cabot "Seriously Sharp" cheddar cheese at WW.
It kinda tastes like old sharp cheddar, but there is not an age
designation on the package, anywhere. It also has a fake chemical
aftertaste. I'm not happy.

nb

On 15 Apr 2016 20:51:09 GMT, notbob > wrote:

>On 2016-04-15, Jeßus > wrote:
>
>> Yep, we have 'tasty' and 'vintage' which I'm pretty sure are just aged
>> cheddars.
>
>I wouldn't be too sure!
>
>I usta buy 5 yr old Cabot Cheddar Cheese. Hard to find, anymore.

Okay. Wikipedia says:

"Australia

As of 2013, Cheddar accounts for over 55% of the Australian cheese
market, with average annual consumption around 7.5 kg (17 lb) per
person.[29] Cheddar is so ubiquitous that the name is rarely used:
instead, Cheddar is sold by strength alone as e.g. "mild", "tasty" or
"sharp"."

And:

Strong, extra-mature Cheddar, sometimes called vintage, needs to be
matured for up to 15 months.

https://en.wikipedia.org/wiki/Cheddar_cheese

>I recently bought some Cabot "Seriously Sharp" cheddar cheese at WW.
>It kinda tastes like old sharp cheddar, but there is not an age
>designation on the package, anywhere. It also has a fake chemical
>aftertaste. I'm not happy.

Not a real cheese as far as I am concerned :/

On 15/04/2016 2:25 PM, wrote:
> On Sat, 16 Apr 2016 06:17:07 +1000, Jeßus > wrote:
>
>> On Fri, 15 Apr 2016 07:56:23 -0300, wrote:
>>
>>> On Fri, 15 Apr 2016 11:49:24 +1000, Jeßus > wrote:
>>>
>>>> On Thu, 14 Apr 2016 19:19:19 -0500, "cshenk" > wrote:
>>>>
>>>>> Jeßus wrote in rec.food.cooking:
>>>>>
>>>>>> On Thu, 14 Apr 2016 17:49:55 -0500, "cshenk" > wrote:
>>>>>>
>>>>>>> Gary wrote in rec.food.cooking:
>>>>>>>
>>>>>>>> I saw this in one of my weekly grocery store flyers this morning.
>>>>>> Take >> a look:
>>>>>>>>
>>>>>>>> http://i64.tinypic.com/33y1fk4.jpg
>>>>>>>>
>>>>>>>> Is it just me or does that sound just so wrong to you too?
>>>>>>>>
>>>>>>>> The chicken breast with asparagus sounds fine to me. I would maybe
>>>>>>>> quickly sautee the asparagus in a bit of garlic infused olive oil.
>>>>>>>> Then maybe add in some fresh parmesan cheese but CERTAINLY NOT
>>>>>> cheddar >> cheese.
>>>>>>>>
>>>>>>>> Anyway, premade (and ready to cook) things are rarely good and
>>>>>> always >> expensive. I could make that myself for half the price
>>>>>> stated. I would >> never even dream of cheddar cheese with the other
>>>>>> two ingredients >> though. That travesty is what caught my attention
>>>>>> this morning.
>>>>>>>
>>>>>>> The main problem is the asparagus flavor would be totally lost. It's
>>>>>>> just too strong of a cheese for that vegetable.
>>>>>>
>>>>>> I wouldn't have thought cheddar would be too strong?
>>>>>> Gruyère or something like Colby would be better though.
>>>>>
>>>>> Might be a taste preference but cheddar would so mask the asparagus,
>>>>> that it might as well not be there.
>>>>
>>>> Hmm. I wonder if our cheddar is like your cheddar? Ours is fairly
>>>> mild, by my standards at least.
>>>
>>> We get it in three types, mild, medium and old. Apart from that one
>>> can buy specialty cheddars that can be ultra strong.
>>
>> Yep, we have 'tasty' and 'vintage' which I'm pretty sure are just aged
>> cheddars.
>
> Right, one of them Baldersons, mildest is four years old.
>
Actually, they do 1, 2, 3, 4 and 5 yr old cheddars. A local cheese shop
also sells 9yr old cheddar from Ontario and I suspect it's also Balderson's.
Graham

On 4/14/2016 9:15 PM, Sqwertz wrote:
> The wedge and the sandwich:
> ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++
>
> "Why do you even bother posting if that's all you have to say? We've
> heard the same thing at least 2,000 times by now."
>
> -sw
>
> "OK, so it's your planet so I guess you get to define what all teens on
> Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
> entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
> baby carrots".
>
> -sw
>
> "Incredible. And you STILL don't shut up."
>
> -sw
>
> I thought you were here just to talk about cooking? You've only said
> that at least 25 times, yet 95% of the flack you get is about
> off-topic subjects.
>
> -sw
>
> Way to go, Julie! You beat her down into speechlessness.
>
> -sw
>
>
> "Why do you even bother posting if that's all you have to say? We've
> heard the same thing at least 2,000 times by now."
>
> -sw
>
>
> "Incredible. And you STILL don't shut up."
>
> -sw
>
> I thought you were here just to talk about cooking? You've only said
> that at least 25 times, yet 95% of the flack you get is about
> off-topic subjects.
>
> -sw
>
> Way to go, Julie! You beat her down into speechlessness.
>
> -sw
>
> I didn't think Julie was even capable of using the phone.
>
> -sw
>
> You seem to have a problem remembering things. Maybe you should have
> written down the once you realized you liked it.
>
> -sw
>
> Wow. She catches on quick when her mind isn't clouded by irrational
> spite.
>
> -sw
>
> Congratulations! Your post has been approved by Julie.
>
> [High Five]
>
> -sw
>
> Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.
>
> -sw
>
> You can't rent this stuff at Red Box.
>
> -sw
>
> You tell him Julie!
>
> <snort>
>
> -sw
>
> That wasn't your original argument. Your argument was that you
> couldn't remember where you got them. Then when somebody tells you
> how to solve that problem, you come up with a different argument to
> explain why the proposed solution won't work.
>
> Same 'ol song and dance.
>
> -sw
>
> <snip rest unread>
>
> -sw
>
> So WTF are you basing your unfounded theories on? Angela was about 3
> years old and you had left grade school decades earlier. What would
> have been your direct experience with the New York public school
> system in the early 2000's?
>
> -sw
>
> What I'm trying to say is that Julie is full of shit again. It's
> amazing how much time Julie spends describing her miserable fantasy
> world.
>
> -sw
>
>
> Again, only in YOUR house.
>
> -sw
>
> ++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++
>
>
>
>
>
>
>
>

On 2016-04-15 2:41 PM, Brooklyn1 wrote:
> On Fri, 15 Apr 2016 08:05:42 -0400, Gary > wrote:
>
>> cshenk wrote:
>>>
>>> Gary wrote in rec.food.cooking:
>>>
>>>> I saw this in one of my weekly grocery store flyers this morning. Take
>>>> a look:
>>>>
>>>> http://i64.tinypic.com/33y1fk4.jpg
>>>>
>>>> Is it just me or does that sound just so wrong to you too?
>>>>
>>>> The chicken breast with asparagus sounds fine to me. I would maybe
>>>> quickly sautee the asparagus in a bit of garlic infused olive oil.
>>>> Then maybe add in some fresh parmesan cheese but CERTAINLY NOT cheddar
>>>> cheese.
>>>>
>>>> Anyway, premade (and ready to cook) things are rarely good and always
>>>> expensive. I could make that myself for half the price stated. I would
>>>> never even dream of cheddar cheese with the other two ingredients
>>>> though. That travesty is what caught my attention this morning.
>>>
>>> The main problem is the asparagus flavor would be totally lost. It's
>>> just too strong of a cheese for that vegetable.
>>
>> Also too strong for the nice mild flavor of chicken breast.
>
> To my taste the best cheese for chicken breast is mozz... a chick parm
> onna crusty bra is the best.


I can think of several that would be better than mozzarella. It has a
good melting quality but not great flavour. I have stuffed chicken
breasts with goat cheese and with cream cheese, both in conjunction with
garlic, herbs and spinach and they were great. Then there is Chicken
Cordon Bleu, with Swiss cheese and ham. Great stuff.

On 4/15/2016 4:52 AM, wrote:

>>> You're no killer @ anything, you're just someone who is off their meds
>>> by the look of your posts!
>>
>> Yeah?
>>
>> Well BYTE me, Biotch.
>>
>> What would DAVID say?
>>
>> You demi-turd.
>
> Thank you for proving my point !
>

My unending pleasure Lucrezia, you feckless, bullying old tart!

On 4/15/2016 2:06 PM, wrote:
> All the mozzarella I see is low fat which I hate.
>

Rubbery stuff, innit?

On 4/15/2016 4:51 PM, notbob wrote:
> On 2016-04-15, Jeßus > wrote:
>
>> Yep, we have 'tasty' and 'vintage' which I'm pretty sure are just aged
>> cheddars.
>
> I wouldn't be too sure!
>
> I usta buy 5 yr old Cabot Cheddar Cheese. Hard to find, anymore.
>
> I recently bought some Cabot "Seriously Sharp" cheddar cheese at WW.
> It kinda tastes like old sharp cheddar, but there is not an age
> designation on the package, anywhere. It also has a fake chemical
> aftertaste. I'm not happy.
>
> nb
>
Wait a minute! Hold the presses! You shopped at Wally World?!

Jill

Cindy Hamilton wrote:
>
> Gary wrote:
> > This is probably why I found that pre-made chicken, asparagus and
> > cheddar thing so appalling. My sharp cheddar would overpower the
> > asparagus *and* the nice mild flavor of a properly cooked chicken
> > breast.

>
> Yeah, but the pre-made chicken is probably made with mild cheddar.
> If your grocery store makes those in-house, the cheese probably comes
> pre-shredded in 5- or 10-pound bags.

What country do you live in? I've NEVER seen a pre-shredded bag
of any cheese in "5- or 10-pound bags."

Ophelia wrote:
>
> "Gary" wrote:
> > One thing I have noticed though. The cheap slices of "American Cheese
> > Product" mimic real mild cheddar cheese. I have a good crab recipe
> > that calls for the small jar of "Old English Cheese." The last time I
> > bought that, I noticed that ingredient was just cheddar cheese. So I
> > tasted it plain for the first time and (to me) it tasted just like the
> > cheap cheese product.
>
> Was it British? It is unknown to me.

Probably not British. The name probably was chosen to justify the
higher price. The name makes it sound special but it's just mild
cheddar.

On 4/16/2016 10:00 AM, Gary wrote:
> Cindy Hamilton wrote:
>>
>> Gary wrote:
>>> This is probably why I found that pre-made chicken, asparagus and
>>> cheddar thing so appalling. My sharp cheddar would overpower the
>>> asparagus *and* the nice mild flavor of a properly cooked chicken
>>> breast.
>
>>
>> Yeah, but the pre-made chicken is probably made with mild cheddar.
>> If your grocery store makes those in-house, the cheese probably comes
>> pre-shredded in 5- or 10-pound bags.
>
> What country do you live in? I've NEVER seen a pre-shredded bag
> of any cheese in "5- or 10-pound bags."
>
Gary! You don't honestly think the grocery store is opening small bags
of shredded cheddar (mild, sharp, whatever) to prepare these things, do
you? They buy in bulk, just like restaurants do.

I'm with you, though. I wouldn't buy that pre-made meal.

Jill

On 4/16/2016 10:00 AM, Gary wrote:

>>
>> Yeah, but the pre-made chicken is probably made with mild cheddar.
>> If your grocery store makes those in-house, the cheese probably comes
>> pre-shredded in 5- or 10-pound bags.
>
> What country do you live in? I've NEVER seen a pre-shredded bag
> of any cheese in "5- or 10-pound bags."
>

Ever peek at what they use in pizza shops? Readily available from
suppliers, but I never looked at BJs to see if the had then as I never
buy pre-shredded.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Gary" wrote:
>> > One thing I have noticed though. The cheap slices of "American Cheese
>> > Product" mimic real mild cheddar cheese. I have a good crab recipe
>> > that calls for the small jar of "Old English Cheese." The last time I
>> > bought that, I noticed that ingredient was just cheddar cheese. So I
>> > tasted it plain for the first time and (to me) it tasted just like the
>> > cheap cheese product.
>>
>> Was it British? It is unknown to me.
>
> Probably not British. The name probably was chosen to justify the
> higher price. The name makes it sound special but it's just mild
> cheddar.

Ok



--
http://www.helpforheroes.org.uk/shop/

On Sat, 16 Apr 2016 08:58:02 -0400, jmcquown >
wrote:

> On 4/15/2016 4:51 PM, notbob wrote:
> > On 2016-04-15, Jeßus > wrote:
> >
> >> Yep, we have 'tasty' and 'vintage' which I'm pretty sure are just aged
> >> cheddars.
> >
> > I wouldn't be too sure!
> >
> > I usta buy 5 yr old Cabot Cheddar Cheese. Hard to find, anymore.
> >
> > I recently bought some Cabot "Seriously Sharp" cheddar cheese at WW.
> > It kinda tastes like old sharp cheddar, but there is not an age
> > designation on the package, anywhere. It also has a fake chemical
> > aftertaste. I'm not happy.
> >
> > nb
> >
> Wait a minute! Hold the presses! You shopped at Wally World?!
>
He hasn't made a secret of it.

--

sf

On Sat, 16 Apr 2016 08:58:02 -0400, jmcquown >
wrote:

>"Seriously Sharp" cheddar cheese at WW.
>> It kinda tastes like old sharp cheddar,

I bought some of that too, it was ok but the next trip I bought Cabot
"New York Sharp Cheddar"...it was much better

William

On Saturday, April 16, 2016 at 10:00:43 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > Gary wrote:
> > > This is probably why I found that pre-made chicken, asparagus and
> > > cheddar thing so appalling. My sharp cheddar would overpower the
> > > asparagus *and* the nice mild flavor of a properly cooked chicken
> > > breast.
>
> >
> > Yeah, but the pre-made chicken is probably made with mild cheddar.
> > If your grocery store makes those in-house, the cheese probably comes
> > pre-shredded in 5- or 10-pound bags.
>
> What country do you live in? I've NEVER seen a pre-shredded bag
> of any cheese in "5- or 10-pound bags."

Food service doesn't buy it by the pound, and it doesn't shred it.
Here's 5-pound bags at Sam's Club:

<http://www.samsclub.com/sams/bakers-chefs-shredded-cheddar-cheese-5-lbs/110367.ip>

I think I've seen bigger bags at the local restaurant supply, but
their web site lists only kitchen equipment, not perishable food.

Cindy Hamilton

On 4/16/2016 8:00 AM, Gary wrote:
> Cindy Hamilton wrote:
>>
>> Gary wrote:
>>> This is probably why I found that pre-made chicken, asparagus and
>>> cheddar thing so appalling. My sharp cheddar would overpower the
>>> asparagus *and* the nice mild flavor of a properly cooked chicken
>>> breast.
>
>>
>> Yeah, but the pre-made chicken is probably made with mild cheddar.
>> If your grocery store makes those in-house, the cheese probably comes
>> pre-shredded in 5- or 10-pound bags.
>
> What country do you live in? I've NEVER seen a pre-shredded bag
> of any cheese in "5- or 10-pound bags."
>

Never worked in a pizza shop?

http://www.samsclub.com/sams/bakers-...-lbs/110367.ip

"onglet" wrote in message ...

On 4/16/2016 8:00 AM, Gary wrote:
> Cindy Hamilton wrote:
>>
>> Gary wrote:
>>> This is probably why I found that pre-made chicken, asparagus and
>>> cheddar thing so appalling. My sharp cheddar would overpower the
>>> asparagus *and* the nice mild flavor of a properly cooked chicken
>>> breast.
>
>>
>> Yeah, but the pre-made chicken is probably made with mild cheddar.
>> If your grocery store makes those in-house, the cheese probably comes
>> pre-shredded in 5- or 10-pound bags.
>
> What country do you live in? I've NEVER seen a pre-shredded bag
> of any cheese in "5- or 10-pound bags."
>

Never worked in a pizza shop?
============

Or food service.

Cheri

On Sat, 16 Apr 2016 10:38:56 -0400, jmcquown >
wrote:

>> What country do you live in? I've NEVER seen a pre-shredded bag
>> of any cheese in "5- or 10-pound bags."
>>
>Gary! You don't honestly think the grocery store is opening small bags
>of shredded cheddar (mild, sharp, whatever) to prepare these things, do
>you?

Hee hee, that made me larf

On 4/16/2016 12:29 PM, Cheri wrote:
> "onglet" wrote in message ...
> On 4/16/2016 8:00 AM, Gary wrote:
>> Cindy Hamilton wrote:
>>>
>>> Gary wrote:
>>>> This is probably why I found that pre-made chicken, asparagus and
>>>> cheddar thing so appalling. My sharp cheddar would overpower the
>>>> asparagus *and* the nice mild flavor of a properly cooked chicken
>>>> breast.
>>
>>>
>>> Yeah, but the pre-made chicken is probably made with mild cheddar.
>>> If your grocery store makes those in-house, the cheese probably comes
>>> pre-shredded in 5- or 10-pound bags.
>>
>> What country do you live in? I've NEVER seen a pre-shredded bag
>> of any cheese in "5- or 10-pound bags."
>>
>
> Never worked in a pizza shop?
> ============
>
> Or food service.
>
> Cheri

Ayup.

On Sat, 16 Apr 2016 10:00:19 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> Gary wrote:
>> > This is probably why I found that pre-made chicken, asparagus and
>> > cheddar thing so appalling. My sharp cheddar would overpower the
>> > asparagus *and* the nice mild flavor of a properly cooked chicken
>> > breast.
>
>>
>> Yeah, but the pre-made chicken is probably made with mild cheddar.
>> If your grocery store makes those in-house, the cheese probably comes
>> pre-shredded in 5- or 10-pound bags.
>
>What country do you live in? I've NEVER seen a pre-shredded bag
>of any cheese in "5- or 10-pound bags."

Try BJs... but read the label carefully to be sure it's not that fake
mozz most of today's chain pizzarias use... you can tell by the price,
real mozz costs twice as much.