"Sqwertz" > wrote in message
...
> On Wed, 11 Sep 2019 20:28:57 -0700, Julie Bove wrote:
>
>> He can't have it as it's not gluten free. I got Udi's for him. He ate it
>> all.
>
> He can eat gluten just fine. You somehow convinced him he needs to
> be gluten free as nobody in your home was ever a glutenphobe. And
> you needed one to round out your collection of esoteric
> intolerances.

Wrong. We had a long talk about this. I know what gluten does to him. It
isn't pretty. I don't care the reason. Bottom line, he shouldn't have it so
I won't give it to him.

"U.S. Janet B." wrote:
>
> I don't care as much for the dryer cottage cheese and that is why I
> like the Great Value product because it is much creamier. I don't
> believe I have seen Alpenrose here.

I'm pretty sure I've only tried cottage cheese once 100 years ago
when I was a little kid and my mom often ate that for a diet
lunch. Just several leaves of iceberg lettuce with a huge blob of
cottage cheese on top.

She let me try a bite once and.....BLAH! I've never tried it
since but all these years later I *might* like it???

Questions for you: What is a good brand and how do you eat it?
Also would that work in lasagna instead of ricotta cheese?

Julie Bove wrote:
>
> Tonight will be Winco boxed mac and cheese. It's fine for boxed. I
> prefer the scratch kind but this is what she wants.

Funny how frozen store dinners and fast food is so awful in this
group yet many love this boxed mac&cheese nonsense. That, at
least, should be a small mention as a side and not the main
course.

Hank Rogers wrote:
>
> wrote:
> > On Wednesday, September 11, 2019 at 11:19:59 PM UTC-5, Hank Rogers wrote:
> >>
> >> Bruce wrote:
> >>
> >>> On Wed, 11 Sep 2019 20:30:02 -0700, "Julie Bove"
> >>> > wrote:
> >>>
> >>>> Who is Pedro?
> >>>
> >>> Pedro is the gardener Joan dreams of. He carries a gun on either side
> >>> and a 3rd in between.
> >>>
> >>
> >> Yoose don't have a gun.
> >>
> > He just oozes jealousy, doesn't he? If he'll post his home address I'll send
> > him a water pistol for Christmas.
> >
>
> Be sure it has a good safety. Water will ruin those wooden shoes,
> and he'll blame yoose

Once he fills the water gun with his poopy cistern water, he
could get sentenced to Australian prison for having a bio-hazard
weapon. Terrorist type, ya know.

On Friday, September 13, 2019 at 10:32:45 AM UTC-4, Gary wrote:
> "U.S. Janet B." wrote:
> >
> > I don't care as much for the dryer cottage cheese and that is why I
> > like the Great Value product because it is much creamier. I don't
> > believe I have seen Alpenrose here.
>
> I'm pretty sure I've only tried cottage cheese once 100 years ago
> when I was a little kid and my mom often ate that for a diet
> lunch. Just several leaves of iceberg lettuce with a huge blob of
> cottage cheese on top.
>
> She let me try a bite once and.....BLAH! I've never tried it
> since but all these years later I *might* like it???
>
> Questions for you: What is a good brand and how do you eat it?
> Also would that work in lasagna instead of ricotta cheese?

Brands vary quite a bit throughout the country. Breakstone's
is probably reliable (I like their sour cream).

It is a very bland cheese. I used to eat it with salt and pepper.
Many people use it in lasagna instead of ricotta.

I recommend "cream" cottage cheese rather than "dry" cottage cheese.

Cindy Hamilton

Julie Bove wrote:
>
> Darigold milk
> is also cheaper at Walmart. To me, milk is milk. But then I only use a very
> little in cooking. My gardener prefers the Darigold, but he drinks it
> straight up.

What is so special about Darigold milk? Just curious.

On Friday, September 13, 2019 at 10:39:40 AM UTC-4, Gary wrote:
> Julie Bove wrote:
> >
> > Darigold milk
> > is also cheaper at Walmart. To me, milk is milk. But then I only use a very
> > little in cooking. My gardener prefers the Darigold, but he drinks it
> > straight up.
>
> What is so special about Darigold milk? Just curious.

I don't know about Darigold and the gardener, but I can taste the difference
in some milks. The store brand where I shop is good; the Dairymen's brand
has an off taste. There are a couple of small dairies hereabouts, but their
prices are too high for me.

Cindy Hamilton

On Fri, 13 Sep 2019 10:32:44 -0400, Gary > wrote:

>"U.S. Janet B." wrote:
>>
>> I don't care as much for the dryer cottage cheese and that is why I
>> like the Great Value product because it is much creamier. I don't
>> believe I have seen Alpenrose here.
>
>I'm pretty sure I've only tried cottage cheese once 100 years ago
>when I was a little kid and my mom often ate that for a diet
>lunch. Just several leaves of iceberg lettuce with a huge blob of
>cottage cheese on top.
>
>She let me try a bite once and.....BLAH! I've never tried it
>since but all these years later I *might* like it???
>
>Questions for you: What is a good brand and how do you eat it?

With a good glass of one wine that may or may not be on special.

On 9/13/2019 10:32 AM, Gary wrote:
> Questions for you: What is a good brand and how do you eat it?
> Also would that work in lasagna instead of ricotta cheese?

Cottage cheese works perfectly well in lasagna. I can't speak to a
specific brand but I like lasagna better made with cottage cheese than
ricotta.

Jill

Gary wrote:
....
> Questions for you: What is a good brand and how do you eat it?

i like them creamier and large curd. find a locally
produced brand if you have a decent dairy around see
if they produce their own.

my favorite way of old was a large pile of cottage
cheese with pickled beets on top. amazing color and
art. later on in life i added pickled eggs and pesto,
if the eggs were perfect they would be orange/yellow
inside. work of art.


> Also would that work in lasagna instead of ricotta cheese?

sure. by the time you have the eggs, garlic and
other spices in there you may not even notice it
being all that different.


songbird

On Fri, 13 Sep 2019 07:36:26 -0700 (PDT), Cindy Hamilton
> wrote:
snip
>
>I recommend "cream" cottage cheese rather than "dry" cottage cheese.
>
>Cindy Hamilton

definitely!

On Fri, 13 Sep 2019 13:46:04 -0400, jmcquown >
wrote:

>On 9/13/2019 10:32 AM, Gary wrote:
>> Questions for you: What is a good brand and how do you eat it?
>> Also would that work in lasagna instead of ricotta cheese?
>
>Cottage cheese works perfectly well in lasagna. I can't speak to a
>specific brand but I like lasagna better made with cottage cheese than
>ricotta.
>
>Jill

me too
Janet US

On Fri, 13 Sep 2019 10:32:44 -0400, Gary > wrote:

>"U.S. Janet B." wrote:
>>
>> I don't care as much for the dryer cottage cheese and that is why I
>> like the Great Value product because it is much creamier. I don't
>> believe I have seen Alpenrose here.
>
>I'm pretty sure I've only tried cottage cheese once 100 years ago
>when I was a little kid and my mom often ate that for a diet
>lunch. Just several leaves of iceberg lettuce with a huge blob of
>cottage cheese on top.
>
>She let me try a bite once and.....BLAH! I've never tried it
>since but all these years later I *might* like it???
>
>Questions for you: What is a good brand and how do you eat it?
>Also would that work in lasagna instead of ricotta cheese?

A little bit of chopped lettuce underneath, surrounded by wedges of
ripe tomatoes, maybe top with some olives or diced green onions or
whatever the heck appeals to you.
Or, make it the centerpiece of a chef's salad. Some lettuce, cottage
cheese, hard boiled eggs, tomatoes, bell peppers (roasted) some pieces
of ham, cucumbers, carrot curls, whatever suits your taste and makes
it pretty. Top with favorite salad dressing.
Janet US

On 2019-09-13 5:36 p.m., U.S. Janet B. wrote:
> On Fri, 13 Sep 2019 13:46:04 -0400, jmcquown >

>> Cottage cheese works perfectly well in lasagna. I can't speak to a
>> specific brand but I like lasagna better made with cottage cheese than
>> ricotta.
>>
>> Jill
>
> me too


I used to think so too. Now I prefer it with rocotta.

songbird wrote:
> Gary wrote:
> ...
>> Questions for you: What is a good brand and how do you eat it?
>
> i like them creamier and large curd. find a locally
> produced brand if you have a decent dairy around see
> if they produce their own.
>
> my favorite way of old was a large pile of cottage
> cheese with pickled beets on top. amazing color and
> art. later on in life i added pickled eggs and pesto,
> if the eggs were perfect they would be orange/yellow
> inside. work of art.
>
>
>> Also would that work in lasagna instead of ricotta cheese?
>
> sure. by the time you have the eggs, garlic and
> other spices in there you may not even notice it
> being all that different.
>
>
> songbird
>
Sounds exactly like an Idyllic day on Popeye's new york farm.

They dip them cow's udders in spice pans while milking. And all the
cow's udders are size 34C, just like Mammy Katz.

Popeye lovingly drags each udder through. That's why it's expensive.

Dave Smith wrote:
> On 2019-09-13 5:36 p.m., U.S. Janet B. wrote:
>> On Fri, 13 Sep 2019 13:46:04 -0400, jmcquown >
>
>>> Cottage cheese works perfectly well in lasagna.* I can't speak to a
>>> specific brand but I like lasagna better made with cottage cheese
>>> than
>>> ricotta.
>>>
>>> Jill
>>
>> me too
>
>
> I used to think so too. Now I prefer it with rocotta.
>
>
Yoose better check with Popeye. Yoose don't wanna have to do a big
retraction.

Jill always licks Popeye's balls and his ass too, even when he goes
nuts.

Gary wrote:
>
>Questions for you: What is a good brand and how do you eat it?

If available I much prefer potcheese.
https://www.wisegeek.com/what-is-pot-cheese.htm
I also like farmer cheese, easier to find at local markets... very
good with homemade fruit preserves. My grandmother would serve farmer
cheese with her plum preserves from her own trees and home baked
Russian black bread. She'd make up the dough at night, put it in
pillow cases, and sleep with it tucked under her big bosom... in
morning she'd bake two eight pound round loaves. I was only three
years old but I don't forget, probably why to this day I love the
yeasty aroma eminating from big bosom cleavage.

On 2019-09-13 10:32 a.m., Gary wrote:


> I'm pretty sure I've only tried cottage cheese once 100 years ago
> when I was a little kid and my mom often ate that for a diet
> lunch. Just several leaves of iceberg lettuce with a huge blob of
> cottage cheese on top.
>
> She let me try a bite once and.....BLAH! I've never tried it
> since but all these years later I *might* like it???

It's not much on its own. When I was a kid a common supper was a cottage
cheese fruit plate. It may have some cold cuts, some tuna and/or salmon
salad, some melon, cherries, berries, but a constant was a piece of
lettuce with a spoonful of cottage cheese with some canned peaches or
pears on top. I loved it.

>

wrote:
> She'd make up the dough at night, put it in
> pillow cases, and sleep with it tucked under her big bosom... in
> morning she'd bake two eight pound round loaves. I was only three
> years old but I don't forget, probably why to this day I love the
> yeasty aroma eminating from big bosom cleavage.

Popeye, I bet yoose humped yoose grandma before yoose was 3, right?


I bet yoose also like that yeasty crotch aroma from a puss dripping
syphilitic mexican woman too.

Gary > wrote:
> "U.S. Janet B." wrote:
>>
>> I don't care as much for the dryer cottage cheese and that is why I
>> like the Great Value product because it is much creamier. I don't
>> believe I have seen Alpenrose here.
>
> I'm pretty sure I've only tried cottage cheese once 100 years ago
> when I was a little kid and my mom often ate that for a diet
> lunch. Just several leaves of iceberg lettuce with a huge blob of
> cottage cheese on top.
>
> She let me try a bite once and.....BLAH! I've never tried it
> since but all these years later I *might* like it???
>
> Questions for you: What is a good brand and how do you eat it?
> Also would that work in lasagna instead of ricotta cheese?
>

I like Old Home brand, but that may be more regional to the Midwest. Kemps
is pretty innocuous tasting, so Ill choose that if Old Home isnt
available. Land-O-Lakes is good, too, but not sold in most of the grocery
stores I shop at presently. I dont like Breakstones, but I havent tried
it again recently. There is quite a bit of flavor variation (smother vs
tangier, etc.) from one brand to the next, so you may have to try a couple.
Generally, you can get it in small curd, large curd, or dry, plus various
fat content. Dont skimp on the fat content by buying €œlowfat€�. 4% fat is
where its at. I also prefer small curd to large curd, and never €œdry€�
cottage cheese. Im not even sure what anyone would do with that dry stuff.
It does work fantastic in lasagna, especially if you dont like the tang of
ricotta (I prefer using it when making lasagna for kids). I prefer to eat
mine straight up with lots of fresh cracked pepper on it, otherwise, with a
couple sliced peaches on top. And never, ever buy those single serve
editions with fruit or flavors added. Totally gross.

jmcquown > wrote:
> On 9/13/2019 10:32 AM, Gary wrote:
>> Questions for you: What is a good brand and how do you eat it?
>> Also would that work in lasagna instead of ricotta cheese?
>
> Cottage cheese works perfectly well in lasagna. I can't speak to a
> specific brand but I like lasagna better made with cottage cheese than
> ricotta.
>
> Jill
>

Agreed. I havent found a ricotta that I like all that much. If Im making
it for adults only, Ill use ricotta, but if Im making it for kids or
myself, I use cottage cheese. As a kid, my mom would make half the pan
without the ricotta/cottage cheese filling at all.

"Gary" > wrote in message ...
> "U.S. Janet B." wrote:
>>
>> I don't care as much for the dryer cottage cheese and that is why I
>> like the Great Value product because it is much creamier. I don't
>> believe I have seen Alpenrose here.
>
> I'm pretty sure I've only tried cottage cheese once 100 years ago
> when I was a little kid and my mom often ate that for a diet
> lunch. Just several leaves of iceberg lettuce with a huge blob of
> cottage cheese on top.
>
> She let me try a bite once and.....BLAH! I've never tried it
> since but all these years later I *might* like it???
>
> Questions for you: What is a good brand and how do you eat it?
> Also would that work in lasagna instead of ricotta cheese?

Although I prefer Ricotta, you can use cottage cheese.

Brands vary depending on where you live. I like Breakstone, Friendly,
Knudsen, Darigold, Great Value (Walmart brand) and some other store brands.
I've yet find an organic brand that I like. They seem too sour. I also avoid
the ones with modified food starch. It has a weird mouth feel. I also only
like the 2%. The 4% tastes too fatty for me.

It's good with fruit. I used to hollow out a half a cantaloupe, then fill it
with cottage cheese, then sprinkle on a few berries or grapes. I can't eat
melon any more for some reason it upsets my stomach.

Another favorite is to take some cottage cheese, then add finely shredded
sharp cheddar, a little chopped red onion and plenty of black pepper. Smooth
it with your immersion blender. Serve with small slices of black or rye
bread, crackers or raw veggies.

It's also good with tomato. Take a large tomato, make several cuts from the
top (middle) to almost the bottom, then open it up like a flower. Stuff it
with cottage cheese. Some people like chives on it.

"songbird" > wrote in message
...
> Gary wrote:
> ...
>> Questions for you: What is a good brand and how do you eat it?
>
> i like them creamier and large curd. find a locally
> produced brand if you have a decent dairy around see
> if they produce their own.
>
> my favorite way of old was a large pile of cottage
> cheese with pickled beets on top. amazing color and
> art. later on in life i added pickled eggs and pesto,
> if the eggs were perfect they would be orange/yellow
> inside. work of art.
>
>
>> Also would that work in lasagna instead of ricotta cheese?
>
> sure. by the time you have the eggs, garlic and
> other spices in there you may not even notice it
> being all that different.

Oooh! The beets sound good! Haven't had pickled beets in a long time.

"U.S. Janet B." > wrote in message
...
> On Fri, 13 Sep 2019 07:36:26 -0700 (PDT), Cindy Hamilton
> > wrote:
> snip
>>
>>I recommend "cream" cottage cheese rather than "dry" cottage cheese.
>>
>>Cindy Hamilton
>
> definitely!

Can you even buy dry cottage cheese any more? I remember seeing it as a
child and begging my mom for it. It was horrid! Squeaky, dry little curds.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> Tonight will be Winco boxed mac and cheese. It's fine for boxed. I
>> prefer the scratch kind but this is what she wants.
>
> Funny how frozen store dinners and fast food is so awful in this
> group yet many love this boxed mac&cheese nonsense. That, at
> least, should be a small mention as a side and not the main
> course.

I can't say that I "love" the boxed but it's cheap and quick to make and it
isn't bad. For us, it's the main thing. She had hers with raw carrots.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> Darigold milk
>> is also cheaper at Walmart. To me, milk is milk. But then I only use a
>> very
>> little in cooking. My gardener prefers the Darigold, but he drinks it
>> straight up.
>
> What is so special about Darigold milk? Just curious.

No clue. I don't drink milk.

On Saturday, September 14, 2019 at 3:33:20 AM UTC-4, Julie Bove wrote:
> "Gary" > wrote in message ....
> > "U.S. Janet B." wrote:
> >>
> >> I don't care as much for the dryer cottage cheese and that is why I
> >> like the Great Value product because it is much creamier. I don't
> >> believe I have seen Alpenrose here.
> >
> > I'm pretty sure I've only tried cottage cheese once 100 years ago
> > when I was a little kid and my mom often ate that for a diet
> > lunch. Just several leaves of iceberg lettuce with a huge blob of
> > cottage cheese on top.
> >
> > She let me try a bite once and.....BLAH! I've never tried it
> > since but all these years later I *might* like it???
> >
> > Questions for you: What is a good brand and how do you eat it?
> > Also would that work in lasagna instead of ricotta cheese?
>
> Although I prefer Ricotta, you can use cottage cheese.
>
> Brands vary depending on where you live. I like Breakstone, Friendly,
> Knudsen, Darigold, Great Value (Walmart brand) and some other store brands.
> I've yet find an organic brand that I like. They seem too sour. I also avoid
> the ones with modified food starch. It has a weird mouth feel. I also only
> like the 2%. The 4% tastes too fatty for me.
>
> It's good with fruit. I used to hollow out a half a cantaloupe, then fill it
> with cottage cheese, then sprinkle on a few berries or grapes. I can't eat
> melon any more for some reason it upsets my stomach.
>
> Another favorite is to take some cottage cheese, then add finely shredded
> sharp cheddar, a little chopped red onion and plenty of black pepper. Smooth
> it with your immersion blender. Serve with small slices of black or rye
> bread, crackers or raw veggies.
>
> It's also good with tomato. Take a large tomato, make several cuts from the
> top (middle) to almost the bottom, then open it up like a flower. Stuff it
> with cottage cheese. Some people like chives on it.

My Dad liked cottage cheese mixed with sweet and hot paprika with some sliced scallions in there. Some Hungarian recipes call for sour cream to be added. I like cottage cheese with nothing else added. Although I'm now thinking: top with berries. Might be a plan.

Jinx the Minx wrote:
>
> Land-O-Lakes is good, too, but not sold in most of the grocery
> stores I shop at presently. I dont like Breakstones, but I havent tried
> it again recently. There is quite a bit of flavor variation (smother vs
> tangier, etc.) from one brand to the next, so you may have to try a couple.
> Generally, you can get it in small curd, large curd, or dry, plus various
> fat content. Dont skimp on the fat content by buying €œlowfat€�. 4% fat is
> where its at. I also prefer small curd to large curd, and never €œdry€�
> cottage cheese. Im not even sure what anyone would do with that dry stuff.
> It does work fantastic in lasagna, especially if you dont like the tang of
> ricotta (I prefer using it when making lasagna for kids). I prefer to eat
> mine straight up with lots of fresh cracked pepper on it, otherwise, with a
> couple sliced peaches on top. And never, ever buy those single serve
> editions with fruit or flavors added. Totally gross.

Thank you and to everyone that answered. I've got it on my
grocery list. I'll look for full fat and small curds and NOT dry.
Do the containers actually say dry or wet? I don't understand
that.

Some kind of fruit added sounds good, just like with yogurt.

On Saturday, September 14, 2019 at 8:44:33 AM UTC-4, Gary wrote:
> Jinx the Minx wrote:
> >
> > Land-O-Lakes is good, too, but not sold in most of the grocery
> > stores I shop at presently. I dont like Breakstones, but I havent tried
> > it again recently. There is quite a bit of flavor variation (smother vs
> > tangier, etc.) from one brand to the next, so you may have to try a couple.
> > Generally, you can get it in small curd, large curd, or dry, plus various
> > fat content. Dont skimp on the fat content by buying €œlowfat€�. 4% fat is
> > where its at. I also prefer small curd to large curd, and never €œdry€�
> > cottage cheese. Im not even sure what anyone would do with that dry stuff.
> > It does work fantastic in lasagna, especially if you dont like the tang of
> > ricotta (I prefer using it when making lasagna for kids). I prefer to eat
> > mine straight up with lots of fresh cracked pepper on it, otherwise, with a
> > couple sliced peaches on top. And never, ever buy those single serve
> > editions with fruit or flavors added. Totally gross.
>
> Thank you and to everyone that answered. I've got it on my
> grocery list. I'll look for full fat and small curds and NOT dry.
> Do the containers actually say dry or wet? I don't understand
> that.

Most cottage cheese is "wet" (has whey mixed with the curds). Dry
says quite plainly "dry curd" on the carton.

Cindy Hamilton

On 9/14/2019 8:44 AM, Gary wrote:
> Jinx the Minx wrote:
>>
>> Land-O-Lakes is good, too, but not sold in most of the grocery
>> stores I shop at presently. I don€„¢t like Breakstones, but I haven€„¢t tried
>> it again recently. There is quite a bit of flavor variation (smother vs
>> tangier, etc.) from one brand to the next, so you may have to try a couple.
>> Generally, you can get it in small curd, large curd, or dry, plus various
>> fat content. Don€„¢t skimp on the fat content by buying €œlowfat€Â�. 4% fat is
>> where it€„¢s at. I also prefer small curd to large curd, and never €œdry€Â�
>> cottage cheese. I€„¢m not even sure what anyone would do with that dry stuff.
>> It does work fantastic in lasagna, especially if you don€„¢t like the tang of
>> ricotta (I prefer using it when making lasagna for kids). I prefer to eat
>> mine straight up with lots of fresh cracked pepper on it, otherwise, with a
>> couple sliced peaches on top. And never, ever buy those single serve
>> editions with fruit or flavors added. Totally gross.
>
> Thank you and to everyone that answered. I've got it on my
> grocery list. I'll look for full fat and small curds and NOT dry.
> Do the containers actually say dry or wet? I don't understand
> that.
>
> Some kind of fruit added sounds good, just like with yogurt.
>
To balance your dietary needs you can add gluten too.

Gary wrote:
....
> Thank you and to everyone that answered. I've got it on my
> grocery list. I'll look for full fat and small curds and NOT dry.
> Do the containers actually say dry or wet? I don't understand
> that.

i've never seen dry in my life - i don't think it is a common
item. probably regional.


songbird

Cindy Hamilton wrote:

> On Friday, September 13, 2019 at 10:32:45 AM UTC-4, Gary wrote:
> > "U.S. Janet B." wrote:
> > >
> > > I don't care as much for the dryer cottage cheese and that is why
> > > I like the Great Value product because it is much creamier. I
> > > don't believe I have seen Alpenrose here.
> >
> > I'm pretty sure I've only tried cottage cheese once 100 years ago
> > when I was a little kid and my mom often ate that for a diet
> > lunch. Just several leaves of iceberg lettuce with a huge blob of
> > cottage cheese on top.
> >
> > She let me try a bite once and.....BLAH! I've never tried it
> > since but all these years later I might like it???
> >
> > Questions for you: What is a good brand and how do you eat it?
> > Also would that work in lasagna instead of ricotta cheese?
>
> Brands vary quite a bit throughout the country. Breakstone's
> is probably reliable (I like their sour cream).
>
> It is a very bland cheese. I used to eat it with salt and pepper.
> Many people use it in lasagna instead of ricotta.
>
> I recommend "cream" cottage cheese rather than "dry" cottage cheese.
>
> Cindy Hamilton

Cream Cottage cheese? Sorry but not sure what that is.

Gary > wrote:
> Jinx the Minx wrote:
>>
>> Land-O-Lakes is good, too, but not sold in most of the grocery
>> stores I shop at presently. I don’t like Breakstones, but I haven’t tried
>> it again recently. There is quite a bit of flavor variation (smother vs
>> tangier, etc.) from one brand to the next, so you may have to try a couple.
>> Generally, you can get it in small curd, large curd, or dry, plus various
>> fat content. Don’t skimp on the fat content by buying “lowfatâ€�. 4% fat is
>> where it’s at. I also prefer small curd to large curd, and never “dryâ€�
>> cottage cheese. I’m not even sure what anyone would do with that dry stuff.
>> It does work fantastic in lasagna, especially if you don’t like the tang of
>> ricotta (I prefer using it when making lasagna for kids). I prefer to eat
>> mine straight up with lots of fresh cracked pepper on it, otherwise, with a
>> couple sliced peaches on top. And never, ever buy those single serve
>> editions with fruit or flavors added. Totally gross.
>
> Thank you and to everyone that answered. I've got it on my
> grocery list. I'll look for full fat and small curds and NOT dry.
> Do the containers actually say dry or wet? I don't understand
> that.
>
> Some kind of fruit added sounds good, just like with yogurt.
>

It will say dry if it is, but wont say wet or creamy, etc. generally its
just small or large curd, and regular or low-fat.

cshenk > wrote:
> Cindy Hamilton wrote:
>
>> On Friday, September 13, 2019 at 10:32:45 AM UTC-4, Gary wrote:
>>> "U.S. Janet B." wrote:
>>>>
>>>> I don't care as much for the dryer cottage cheese and that is why
>>>> I like the Great Value product because it is much creamier. I
>>>> don't believe I have seen Alpenrose here.
>>>
>>> I'm pretty sure I've only tried cottage cheese once 100 years ago
>>> when I was a little kid and my mom often ate that for a diet
>>> lunch. Just several leaves of iceberg lettuce with a huge blob of
>>> cottage cheese on top.
>>>
>>> She let me try a bite once and.....BLAH! I've never tried it
>>> since but all these years later I might like it???
>>>
>>> Questions for you: What is a good brand and how do you eat it?
>>> Also would that work in lasagna instead of ricotta cheese?
>>
>> Brands vary quite a bit throughout the country. Breakstone's
>> is probably reliable (I like their sour cream).
>>
>> It is a very bland cheese. I used to eat it with salt and pepper.
>> Many people use it in lasagna instead of ricotta.
>>
>> I recommend "cream" cottage cheese rather than "dry" cottage cheese.
>>
>> Cindy Hamilton
>
> Cream Cottage cheese? Sorry but not sure what that is.
>

Pretty sure she means €œregular€� cottage cheese, as opposed to the dry kind.

On Saturday, September 14, 2019 at 1:53:12 PM UTC-4, cshenk wrote:
> Cindy Hamilton wrote:
>
> > On Friday, September 13, 2019 at 10:32:45 AM UTC-4, Gary wrote:
> > > "U.S. Janet B." wrote:
> > > >
> > > > I don't care as much for the dryer cottage cheese and that is why
> > > > I like the Great Value product because it is much creamier. I
> > > > don't believe I have seen Alpenrose here.
> > >
> > > I'm pretty sure I've only tried cottage cheese once 100 years ago
> > > when I was a little kid and my mom often ate that for a diet
> > > lunch. Just several leaves of iceberg lettuce with a huge blob of
> > > cottage cheese on top.
> > >
> > > She let me try a bite once and.....BLAH! I've never tried it
> > > since but all these years later I might like it???
> > >
> > > Questions for you: What is a good brand and how do you eat it?
> > > Also would that work in lasagna instead of ricotta cheese?
> >
> > Brands vary quite a bit throughout the country. Breakstone's
> > is probably reliable (I like their sour cream).
> >
> > It is a very bland cheese. I used to eat it with salt and pepper.
> > Many people use it in lasagna instead of ricotta.
> >
> > I recommend "cream" cottage cheese rather than "dry" cottage cheese.
> >
> > Cindy Hamilton
>
> Cream Cottage cheese? Sorry but not sure what that is.

Back when I still ate cottage cheese, the "regular" stuff all said
"cream cottage cheese" on the carton.

Of course, way back then there were only one or two brands and plenty of
space on the label for stuff like that.

Cindy Hamilton

On Sat, 14 Sep 2019 09:16:36 -0400, Ed Pawlowski > wrote:

>On 9/14/2019 8:44 AM, Gary wrote:
>> Jinx the Minx wrote:
>>>
>>> Land-O-Lakes is good, too, but not sold in most of the grocery
>>> stores I shop at presently. I don€„¢t like Breakstones, but I haven€„¢t tried
>>> it again recently. There is quite a bit of flavor variation (smother vs
>>> tangier, etc.) from one brand to the next, so you may have to try a couple.
>>> Generally, you can get it in small curd, large curd, or dry, plus various
>>> fat content. Don€„¢t skimp on the fat content by buying €œlowfat€?. 4% fat is
>>> where it€„¢s at. I also prefer small curd to large curd, and never €œdry€?
>>> cottage cheese. I€„¢m not even sure what anyone would do with that dry stuff.
>>> It does work fantastic in lasagna, especially if you don€„¢t like the tang of
>>> ricotta (I prefer using it when making lasagna for kids). I prefer to eat
>>> mine straight up with lots of fresh cracked pepper on it, otherwise, with a
>>> couple sliced peaches on top. And never, ever buy those single serve
>>> editions with fruit or flavors added. Totally gross.
>>
>> Thank you and to everyone that answered. I've got it on my
>> grocery list. I'll look for full fat and small curds and NOT dry.
>> Do the containers actually say dry or wet? I don't understand
>> that.
>>
>> Some kind of fruit added sounds good, just like with yogurt.
>>
>To balance your dietary needs you can add gluten too.

And some transfats.

Gary wrote:

> Jinx the Minx wrote:
> >
> > Land-O-Lakes is good, too, but not sold in most of the grocery
> > stores I shop at presently. I dont like Breakstones, but I
> > havent tried it again recently. There is quite a bit of flavor
> > variation (smother vs tangier, etc.) from one brand to the next, so
> > you may have to try a couple. Generally, you can get it in small
> > curd, large curd, or dry, plus various fat content. Dont skimp
> > on the fat content by buying €œlowfat€�. 4% fat is where its
> > at. I also prefer small curd to large curd, and never €œdry€�
> > cottage cheese. Im not even sure what anyone would do with that
> > dry stuff. It does work fantastic in lasagna, especially if you
> > dont like the tang of ricotta (I prefer using it when making
> > lasagna for kids). I prefer to eat mine straight up with lots of
> > fresh cracked pepper on it, otherwise, with a couple sliced peaches
> > on top. And never, ever buy those single serve editions with fruit
> > or flavors added. Totally gross.
>
> Thank you and to everyone that answered. I've got it on my
> grocery list. I'll look for full fat and small curds and NOT dry.
> Do the containers actually say dry or wet? I don't understand
> that.
>
> Some kind of fruit added sounds good, just like with yogurt.

Hi Gary, local ones do not say 'dry or wet' and are wet ones.

Food Lion has a rather nice store brand that I like well.

It's a bit hard to get large curd here (I like it better). I'd give a
review of Kroger but they aren't along my route so have not been there
in a good bit of time.

"A Moose in Love" > wrote in message
...
On Saturday, September 14, 2019 at 3:33:20 AM UTC-4, Julie Bove wrote:
> "Gary" > wrote in message
> ...
> > "U.S. Janet B." wrote:
> >>
> >> I don't care as much for the dryer cottage cheese and that is why I
> >> like the Great Value product because it is much creamier. I don't
> >> believe I have seen Alpenrose here.
> >
> > I'm pretty sure I've only tried cottage cheese once 100 years ago
> > when I was a little kid and my mom often ate that for a diet
> > lunch. Just several leaves of iceberg lettuce with a huge blob of
> > cottage cheese on top.
> >
> > She let me try a bite once and.....BLAH! I've never tried it
> > since but all these years later I *might* like it???
> >
> > Questions for you: What is a good brand and how do you eat it?
> > Also would that work in lasagna instead of ricotta cheese?
>
> Although I prefer Ricotta, you can use cottage cheese.
>
> Brands vary depending on where you live. I like Breakstone, Friendly,
> Knudsen, Darigold, Great Value (Walmart brand) and some other store
> brands.
> I've yet find an organic brand that I like. They seem too sour. I also
> avoid
> the ones with modified food starch. It has a weird mouth feel. I also only
> like the 2%. The 4% tastes too fatty for me.
>
> It's good with fruit. I used to hollow out a half a cantaloupe, then fill
> it
> with cottage cheese, then sprinkle on a few berries or grapes. I can't eat
> melon any more for some reason it upsets my stomach.
>
> Another favorite is to take some cottage cheese, then add finely shredded
> sharp cheddar, a little chopped red onion and plenty of black pepper.
> Smooth
> it with your immersion blender. Serve with small slices of black or rye
> bread, crackers or raw veggies.
>
> It's also good with tomato. Take a large tomato, make several cuts from
> the
> top (middle) to almost the bottom, then open it up like a flower. Stuff it
> with cottage cheese. Some people like chives on it.

My Dad liked cottage cheese mixed with sweet and hot paprika with some
sliced scallions in there. Some Hungarian recipes call for sour cream to be
added. I like cottage cheese with nothing else added. Although I'm now
thinking: top with berries. Might be a plan.

My dad put chives ion his.

"Gary" > wrote in message ...
> Jinx the Minx wrote:
>>
>> Land-O-Lakes is good, too, but not sold in most of the grocery
>> stores I shop at presently. I don?Tt like Breakstones, but I haven?Tt
>> tried
>> it again recently. There is quite a bit of flavor variation (smother vs
>> tangier, etc.) from one brand to the next, so you may have to try a
>> couple.
>> Generally, you can get it in small curd, large curd, or dry, plus various
>> fat content. Don?Tt skimp on the fat content by buying ?olowfat?�. 4%
>> fat is
>> where it?Ts at. I also prefer small curd to large curd, and never
>> ?odry?�
>> cottage cheese. I?Tm not even sure what anyone would do with that dry
>> stuff.
>> It does work fantastic in lasagna, especially if you don?Tt like the
>> tang of
>> ricotta (I prefer using it when making lasagna for kids). I prefer to
>> eat
>> mine straight up with lots of fresh cracked pepper on it, otherwise, with
>> a
>> couple sliced peaches on top. And never, ever buy those single serve
>> editions with fruit or flavors added. Totally gross.
>
> Thank you and to everyone that answered. I've got it on my
> grocery list. I'll look for full fat and small curds and NOT dry.
> Do the containers actually say dry or wet? I don't understand
> that.

IIRC, the dry was in a bag. If it doesn't say "dry", it isn't. Only place
I've seen the dry recently was listed at a restaurant supply place.
>
> Some kind of fruit added sounds good, just like with yogurt.

My dad used to put yogurt on his sometimes. Or he'd make his version of a
Danish. Toast, topped with cottage cheese and a canned peach half, broiled.

"Ed Pawlowski" > wrote in message
...
> On 9/14/2019 8:44 AM, Gary wrote:
>> Jinx the Minx wrote:
>>>
>>> Land-O-Lakes is good, too, but not sold in most of the grocery
>>> stores I shop at presently. I don€„¢t like Breakstones, but I haven€„¢t
>>> tried
>>> it again recently. There is quite a bit of flavor variation (smother vs
>>> tangier, etc.) from one brand to the next, so you may have to try a
>>> couple.
>>> Generally, you can get it in small curd, large curd, or dry, plus
>>> various
>>> fat content. Don€„¢t skimp on the fat content by buying €œlowfat€Â�. 4%
>>> fat is
>>> where it€„¢s at. I also prefer small curd to large curd, and never
>>> €œdry€�
>>> cottage cheese. I€„¢m not even sure what anyone would do with that dry
>>> stuff.
>>> It does work fantastic in lasagna, especially if you don€„¢t like the
>>> tang of
>>> ricotta (I prefer using it when making lasagna for kids). I prefer to
>>> eat
>>> mine straight up with lots of fresh cracked pepper on it, otherwise,
>>> with a
>>> couple sliced peaches on top. And never, ever buy those single serve
>>> editions with fruit or flavors added. Totally gross.
>>
>> Thank you and to everyone that answered. I've got it on my
>> grocery list. I'll look for full fat and small curds and NOT dry.
>> Do the containers actually say dry or wet? I don't understand
>> that.
>>
>> Some kind of fruit added sounds good, just like with yogurt.
>>
> To balance your dietary needs you can add gluten too.

Yes! Let's all add gluten! I sometimes add chia seeds to my cottage cheese.