What's the big deal about Feta Cheese?

I bought some at the greek market the other day because someone on
Austin.food had raved about it, and I find it rather salty and overly
rich. Sure not an eating cheese.

What can I cook with it that would be low carb?

That market was a fascinating place. Lots of stuff I was not familiar
with and they had a heck of an Olive bar. I'm not really up on Greek
cooking so may have to do some googling...

TIA!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
OmManiPadmeOmelet > wrote:

> What's the big deal about Feta Cheese?
>
> I bought some at the greek market the other day because someone on
> Austin.food had raved about it, and I find it rather salty and overly
> rich. Sure not an eating cheese.

I eat it mostly in salads.

> What can I cook with it that would be low carb?

When I have leftover roast lamb, I'll warm it up and warm up a flour
tortilla (I use whole wheat, but you could use low-carb), and wrap the
tortilla around chunks of lamb, feta, and maybe some herbs like fresh
parsley. YUM!

Years ago a friend made a big platter of fettucini with a fresh tomato
sauce (the tomato chunks were warm, but no really cooked) and feta
cheese. Really really good.

> That market was a fascinating place. Lots of stuff I was not familiar
> with and they had a heck of an Olive bar. I'm not really up on Greek
> cooking so may have to do some googling...

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

Roast lamb you say? Warming up that mad lamb disease?

>
> When I have leftover roast lamb, I'll warm it up and warm up a flour
> tortilla (I use whole wheat, but you could use low-carb), and wrap the
> tortilla around chunks of lamb, feta, and maybe some herbs like fresh
> parsley. YUM!

I'm not big on Feta cheese. I hate beets and sweet potatoes too. I think
it's just a question of like and dislikes. The big deal is if you don't
like it, and it's chic to eat it, and people say...Oh, you must try this
brand of Feta cheese. Sort of like wine. I hate wine and all my friends
go on and on about it, and I just say...I love Annie Greensprings,
Thunderbird, and Mogen David... that's good to me. :-)

--
Cheri

OmManiPadmeOmelet wrote in message ...
>What's the big deal about Feta Cheese?

"OmManiPadmeOmelet" > ha scritto nel messaggio
...
> What's the big deal about Feta Cheese?
>
> I bought some at the greek market the other day because someone on
> Austin.food had raved about it, and I find it rather salty and overly
> rich. Sure not an eating cheese.

Feta cheese is very salty. You must immerse it in a cup full of milk for 1
hour or two.
When you will taste it will be unsalted and you'll be able to eat it!!!! I
use to do in this way also with Smoked herrings.

Cheers
Pandora
>
> What can I cook with it that would be low carb?
>
> That market was a fascinating place. Lots of stuff I was not familiar
> with and they had a heck of an Olive bar. I'm not really up on Greek
> cooking so may have to do some googling...
>
> TIA!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

_.-In rec.food.cooking, OmManiPadmeOmelet wrote the following -._
> I bought some at the greek market the other day because someone on
> Austin.food had raved about it, and I find it rather salty and overly
> rich. Sure not an eating cheese.
>
> What can I cook with it that would be low carb?

http://fauxascii.com/food/Lamb_and_C...esadillas.html
http://fauxascii.com/food/Goat_Chees...amb_Pizza.html

--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

Sorry to tell you, but some of us like that salty, briny taste. I'm more
likely to have feta in the house than cheddar. Guess that's why they make
so many types of cheeses... something for everyone.

Bob
"OmManiPadmeOmelet" > wrote in message
...
> What's the big deal about Feta Cheese?
>
> I bought some at the greek market the other day because someone on
> Austin.food had raved about it, and I find it rather salty and overly
> rich. Sure not an eating cheese.
>
> What can I cook with it that would be low carb?
>
> That market was a fascinating place. Lots of stuff I was not familiar
> with and they had a heck of an Olive bar. I'm not really up on Greek
> cooking so may have to do some googling...
>
> TIA!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

In article >,
"Cheri" <gserviceatinreachdotcom> wrote:

> I hate beets

Stop eating the ones in cans and jars. Get some fresh ones from the
market and roast them. I hated beets until I tried some that way.
--
D.F. Manno |
"Every decent man is ashamed of the government he lives under. "
- H. L. Mencken

Yeah, feta cheese is one of the few foods I don't like. Feta, swiss,
liver, cilantro, horseradish, and ginger can all stay far away from me.

In article <zrxNe.268949$s54.162129@pd7tw2no>,
"Bob Westcott" > wrote:

> Sorry to tell you, but some of us like that salty, briny taste. I'm more
> likely to have feta in the house than cheddar. Guess that's why they make
> so many types of cheeses... something for everyone.
>
> Bob
> "OmManiPadmeOmelet" > wrote in message
> ...
> > What's the big deal about Feta Cheese?
> >
> > I bought some at the greek market the other day because someone on
> > Austin.food had raved about it, and I find it rather salty and overly
> > rich. Sure not an eating cheese.
> >
> > What can I cook with it that would be low carb?
> >
> > That market was a fascinating place. Lots of stuff I was not familiar
> > with and they had a heck of an Olive bar. I'm not really up on Greek
> > cooking so may have to do some googling...
> >
> > TIA!
> > --
> > Om.
> >
> > "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> > Nicholson

--
http://www.mindspring.com/~lunachick

On Fri, 19 Aug 2005 19:39:18 -0700, Cheri wrote:

> I'm not big on Feta cheese. I hate beets and sweet potatoes too. I think
> it's just a question of like and dislikes. The big deal is if you don't
> like it, and it's chic to eat it, and people say...Oh, you must try this
> brand of Feta cheese. Sort of like wine. I hate wine and all my friends
> go on and on about it, and I just say...I love Annie Greensprings,
> Thunderbird, and Mogen David... that's good to me. :-)


I'm, I'm, I'm, I'm, speechless!

))

On Fri, 19 Aug 2005 23:33:29 -0400, D.F. Manno wrote:

> Stop eating the ones in cans and jars. Get some fresh ones from the
> market and roast them. I hated beets until I tried some that way.

Beets in a can have their place... but be honest, who actually opens a
can of beets for dinner? That's something our parents would have
done.

On Sat, 20 Aug 2005 05:12:11 +0200, Pandora wrote:

> Feta cheese is very salty. You must immerse it in a cup full of milk for 1
> hour or two.

Plain water will do, Pandora. Milk sounds..... sensual and soooo
Italian.

On Sat, 20 Aug 2005 03:47:57 GMT, Luna wrote:

> Yeah, feta cheese is one of the few foods I don't like. Feta, swiss,
> liver, cilantro, horseradish, and ginger can all stay far away from me.

AAAAK! Heathen.

"OmManiPadmeOmelet" > wrote in message
...
> What's the big deal about Feta Cheese?
>
> I bought some at the greek market the other day because someone on
> Austin.food had raved about it, and I find it rather salty and overly
> rich. Sure not an eating cheese.

This sounds a huge YMMV : ) My youngest and I lurve feta in a couscous or
quinoa salad, mixed with spring onions, tomatoes, mint and olives. I will
sprinkle it on a salad leaf mixture and roll it up in a low-carb tortilla. I
even eat it straight from the packet as a snack : ) I have a load of
recipes to cook with it, but it always get eaten before I get that far!

Nicky.

--
A1c 10.5/5.6/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/76/72Kg

"sf" > ha scritto nel messaggio
...
> On Sat, 20 Aug 2005 05:12:11 +0200, Pandora wrote:
>
>> Feta cheese is very salty. You must immerse it in a cup full of milk for
>> 1
>> hour or two.
>
> Plain water will do, Pandora. Milk sounds..... sensual and soooo
> Italian.

I haven't spoken of honey...)))
Pan
>

On Sat, 20 Aug 2005 10:02:59 +0200, Pandora wrote:

>
> "sf" > ha scritto nel messaggio
> ...
> > On Sat, 20 Aug 2005 05:12:11 +0200, Pandora wrote:
> >
> >> Feta cheese is very salty. You must immerse it in a cup full of milk for
> >> 1
> >> hour or two.
> >
> > Plain water will do, Pandora. Milk sounds..... sensual and soooo
> > Italian.
>
> I haven't spoken of honey...)))
> Pan

LOL!

"Faux_Pseudo" > wrote in message
news:6ixNe.20904$Ie.989@lakeread03...
> http://fauxascii.com/food/Lamb_and_C...esadillas.html
> http://fauxascii.com/food/Goat_Chees...amb_Pizza.html
>
> --
> .-')) fauxascii.com ('-. | It's a damn poor mind that
> ' ..- .:" ) ( ":. -.. ' | can only think of one way to
> ((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
> ((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

Thanks for the link for that site, very interesting. P

OmManiPadmeOmelet wrote:
> What's the big deal about Feta Cheese?
>
> I bought some at the greek market the other day because someone on
> Austin.food had raved about it, and I find it rather salty and overly
> rich. Sure not an eating cheese.
>
> What can I cook with it that would be low carb?
>
I like it in omelets. I'm pretty sure you can find crustless quiche recipes
for low-carbers (I think Damsel mentioned them to me). In case of quiche, I
like it with the spinach variety

Jill

On Fri, 19 Aug 2005 21:13:42 -0500, OmManiPadmeOmelet
> wrote:

>What can I cook with it that would be low carb?

Greek salad

Tara

In article >,
Priscilla Ballou > wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
>
> > What's the big deal about Feta Cheese?
> >
> > I bought some at the greek market the other day because someone on
> > Austin.food had raved about it, and I find it rather salty and overly
> > rich. Sure not an eating cheese.
>
> I eat it mostly in salads.
>
> > What can I cook with it that would be low carb?
>
> When I have leftover roast lamb, I'll warm it up and warm up a flour
> tortilla (I use whole wheat, but you could use low-carb), and wrap the
> tortilla around chunks of lamb, feta, and maybe some herbs like fresh
> parsley. YUM!
>
> Years ago a friend made a big platter of fettucini with a fresh tomato
> sauce (the tomato chunks were warm, but no really cooked) and feta
> cheese. Really really good.
>
> > That market was a fascinating place. Lots of stuff I was not familiar
> > with and they had a heck of an Olive bar. I'm not really up on Greek
> > cooking so may have to do some googling...
>
> Priscilla

Thanks for that idea... :-)
I _finally_ found some nice big spagetti squashes at Sun harvest.
If used properly, it really does make an acceptable italian style dish.

I may try the Feta with that.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Cheri" <gserviceatinreachdotcom> wrote:

> I'm not big on Feta cheese. I hate beets and sweet potatoes too. I think
> it's just a question of like and dislikes. The big deal is if you don't
> like it, and it's chic to eat it, and people say...Oh, you must try this
> brand of Feta cheese. Sort of like wine. I hate wine and all my friends
> go on and on about it, and I just say...I love Annie Greensprings,
> Thunderbird, and Mogen David... that's good to me. :-)
>
> --
> Cheri

<lol> I used to only like sweet and semi-sweet wines like Port,
blackberry, sangria and white zinfandel, but after trying a few brands
I've finally developed an appreciation for dryer (lower carb) wines such
as Merlot and burgundy.

And they go well with Italian.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Pandora" > wrote:

> "OmManiPadmeOmelet" > ha scritto nel messaggio
> ...
> > What's the big deal about Feta Cheese?
> >
> > I bought some at the greek market the other day because someone on
> > Austin.food had raved about it, and I find it rather salty and overly
> > rich. Sure not an eating cheese.
>
> Feta cheese is very salty. You must immerse it in a cup full of milk for 1
> hour or two.
> When you will taste it will be unsalted and you'll be able to eat it!!!! I
> use to do in this way also with Smoked herrings.
>
> Cheers
> Pandora


Ah! Thanks Pandora! :-)

I never even thought about leeching it!
Can I use skim milk made from powdered milk?

I do that to green salad olives. I like them but they are WAY too salty
so I dump the brine out of the jar and fill it with deionized water and
let them soak for 24 hours. I then dump THAT water and re-fill it for a
second soak.

They are usable after another day or two in the second water soak.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article <zrxNe.268949$s54.162129@pd7tw2no>,
"Bob Westcott" > wrote:

> Sorry to tell you, but some of us like that salty, briny taste. I'm more
> likely to have feta in the house than cheddar. Guess that's why they make
> so many types of cheeses... something for everyone.
>
> Bob

True. :-) Just like I don't care for sharp cheddars.

I respect your taste, but looks like I've gotten advice from others with
similar tastes as to what do do with it.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Luna > wrote:

> Yeah, feta cheese is one of the few foods I don't like. Feta, swiss,
> liver, cilantro, horseradish, and ginger can all stay far away from me.
>

The jury is still out for me on the Feta. :-)
Sometimes there are items that go well in dishes that are not good eaten
by themselves.

Swiss also falls in that category. I like swiss with saurkraut, polish
sausage and mustard on toasted rye.

Been years since I've had one of those..... <sigh>

To me, swiss is only good melted on stuff.
Plain and cold, it tastes like dirty socks smell. :-P

Can't stand cilantro or horse radish but I do cook with a lot of fresh
grated ginger with stir fry's combined with garlic and lemon pepper.

IMHO dried powdered ginger is only good in baked items and I don't care
much for it that way either. I don't think there is ANY similarity in
the flavor of fresh vs. dried ginger root.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Kris D via WeightAdviser.com" > wrote:

> I love Feta- Only Cows milk- hate sheeps milk. I love in in eggs or on top
> of a baked or broiled pc of chicken or fish

Hmmmmmm... This is a rather large chunk of cheese and I did promise my
housemate an omelet made with that leftover shrimp. Feta might very well
go with that! I normally use jack or mozarella for egg dishes. :-)

Thanks for the idea!

I'll most likely soak it first like Pandora suggested as I don't want to
overwhelm the shrimp flavor.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
wrote:

> Kris D via WeightAdviser.com wrote:
> > I love Feta- Only Cows milk- hate sheeps milk. I love in in eggs or on top
> > of a baked or broiled pc of chicken or fish
>
> Hi,
> I'm a dedicated lurker (like--for months). Don't have many questions
> since I lurk so much that they get answered.
>
> Anyway, I do use feta in small amounts for salad, but another favorite
> --not just for me but for non-low-carbing friends--is roasted chicken
> stuffed w/feta & mo
>
> I saute some onion, spinach or other green, mushrooms, quickly. Stir in
> some feta cheese once you turn off the heat. Sometimes I add dill or
> fresh basil or pine nuts. It just depends on my mood. All can vary
> (for me) except for the mushrooms & some greens.
>
> Then I cram it into the chicken, neck & butt, & put the rest in a
> little oven-safe dish to heat up for the last 1/3 of the chicken
> roasting time.
>
> I don't have any actual amounts because I'm not a recipe-cook usually,
> but know there aren't many carbs in this one, & that, if you vary a
> little, it won't hurt a thing. I used to do this w/couscous included,
> but, well, that's not low carb, so no more....
>
> If I want it to be Greek, I add a few olives in the stuffing & oregano
> & fresh lemon juice all over the chicken. If I want it to be French,
> well, just imagine...
>
> Serve this rich stuffing on the chicken in a few spoonfuls; you
> sure don't need much to get the punch of flavor.
>
> Honest to god, try it if it suits your tastes. Never had anyone
> not like it, unless they were faking me out.
>
> jb
>

Hmmmmm... That gives me an idea. :-)
I don't generally cook _whole_ chickens but I'll bet this would be
fantastic in stuffed split chicken breasts! Slice a pocket in them,
stuff and grill them!

I just bought a new, large hamilton electric grill to take the place of
my cheap little (now very dead) foreman grill and it's large enough to
handle something like that.

The grills are also removable for cleaning in the sink!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Nicky" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > What's the big deal about Feta Cheese?
> >
> > I bought some at the greek market the other day because someone on
> > Austin.food had raved about it, and I find it rather salty and overly
> > rich. Sure not an eating cheese.
>
> This sounds a huge YMMV : ) My youngest and I lurve feta in a couscous or
> quinoa salad, mixed with spring onions, tomatoes, mint and olives. I will
> sprinkle it on a salad leaf mixture and roll it up in a low-carb tortilla. I
> even eat it straight from the packet as a snack : ) I have a load of
> recipes to cook with it, but it always get eaten before I get that far!
>
> Nicky.

heh!
Sounds like me with Havarti.....
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"jmcquown" > wrote:

> OmManiPadmeOmelet wrote:
> > What's the big deal about Feta Cheese?
> >
> > I bought some at the greek market the other day because someone on
> > Austin.food had raved about it, and I find it rather salty and overly
> > rich. Sure not an eating cheese.
> >
> > What can I cook with it that would be low carb?
> >
> I like it in omelets. I'm pretty sure you can find crustless quiche recipes
> for low-carbers (I think Damsel mentioned them to me). In case of quiche, I
> like it with the spinach variety
>
> Jill
>
>

I'd do a frittata rather than a quiche to eliminate the crust, but
that's another excellent idea, thank you!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Fri, 19 Aug 2005 21:13:42 -0500, OmManiPadmeOmelet
> wrote:

>What's the big deal about Feta Cheese?
>
>I bought some at the greek market the other day because someone on
>Austin.food had raved about it, and I find it rather salty and overly
>rich. Sure not an eating cheese.
>
>What can I cook with it that would be low carb?

Greek salad. Cucumber, tomatoes, olives, feta cheese, lemon juice,
olive oil, black pepper.

Nathalie in Switzerland

"OmManiPadmeOmelet" > ha scritto nel messaggio
...
> In article >,
> "Pandora" > wrote:
>
>> "OmManiPadmeOmelet" > ha scritto nel messaggio
>> ...
>> > What's the big deal about Feta Cheese?
>> >
>> > I bought some at the greek market the other day because someone on
>> > Austin.food had raved about it, and I find it rather salty and overly
>> > rich. Sure not an eating cheese.
>>
>> Feta cheese is very salty. You must immerse it in a cup full of milk for
>> 1
>> hour or two.
>> When you will taste it will be unsalted and you'll be able to eat it!!!!
>> I
>> use to do in this way also with Smoked herrings.
>>
>> Cheers
>> Pandora
>
>
> Ah! Thanks Pandora! :-)
>
> I never even thought about leeching it!
> Can I use skim milk made from powdered milk?

I don't know, but I think that is the same thing.
>
> I do that to green salad olives. I like them but they are WAY too salty
> so I dump the brine out of the jar and fill it with deionized water and
> let them soak for 24 hours. I then dump THAT water and re-fill it for a
> second soak.

Why don't you use sweet olives?
>
> They are usable after another day or two in the second water soak.

So they are very salty, indeed!
Cheers
Pandora
>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

In article >,
Nathalie Chiva > wrote:

> On Fri, 19 Aug 2005 21:13:42 -0500, OmManiPadmeOmelet
> > wrote:
>
> >What's the big deal about Feta Cheese?
> >
> >I bought some at the greek market the other day because someone on
> >Austin.food had raved about it, and I find it rather salty and overly
> >rich. Sure not an eating cheese.
> >
> >What can I cook with it that would be low carb?
>
> Greek salad. Cucumber, tomatoes, olives, feta cheese, lemon juice,
> olive oil, black pepper.
>
> Nathalie in Switzerland

Thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Pandora" > wrote:

> "OmManiPadmeOmelet" > ha scritto nel messaggio
> ...
> > In article >,
> > "Pandora" > wrote:
> >
> >> "OmManiPadmeOmelet" > ha scritto nel messaggio
> >> ...
> >> > What's the big deal about Feta Cheese?
> >> >
> >> > I bought some at the greek market the other day because someone on
> >> > Austin.food had raved about it, and I find it rather salty and overly
> >> > rich. Sure not an eating cheese.
> >>
> >> Feta cheese is very salty. You must immerse it in a cup full of milk for
> >> 1
> >> hour or two.
> >> When you will taste it will be unsalted and you'll be able to eat it!!!!
> >> I
> >> use to do in this way also with Smoked herrings.
> >>
> >> Cheers
> >> Pandora
> >
> >
> > Ah! Thanks Pandora! :-)
> >
> > I never even thought about leeching it!
> > Can I use skim milk made from powdered milk?
>
> I don't know, but I think that is the same thing.
> >
> > I do that to green salad olives. I like them but they are WAY too salty
> > so I dump the brine out of the jar and fill it with deionized water and
> > let them soak for 24 hours. I then dump THAT water and re-fill it for a
> > second soak.
>
> Why don't you use sweet olives?

I can only find those at Salad bars.
Canned black olives are not too salty,
but that is a different flavor.

> >
> > They are usable after another day or two in the second water soak.
>
> So they are very salty, indeed!

OH yes!!


> Cheers
> Pandora
> >
> > Cheers!
> > --
> > Om.
> >
> > "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> > Nicholson
>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

sf wrote:
>
> Beets in a can have their place... but be honest, who actually opens a
> can of beets for dinner? That's something our parents would have
> done.

I do....they are wonderful in a mixed green salad with mandarin
oranges, toasted pecans, green onions, and goat cheese. Or mixed with
sour cream and dill and lemon juice and salt as a dressing, they make a
good side dish. We usually have a can of beets in the fridge.

In article .com>,
"Ann" > wrote:

> Roast lamb you say? Warming up that mad lamb disease?
>
> >
> > When I have leftover roast lamb, I'll warm it up and warm up a flour
> > tortilla (I use whole wheat, but you could use low-carb), and wrap the
> > tortilla around chunks of lamb, feta, and maybe some herbs like fresh
> > parsley. YUM!

Huh? You got something against roast lamb?

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

Never heard about mad cow's disease? They're finding the same virus in
lamb too you know.
>
> Huh? You got something against roast lamb?
>
> Priscilla
> --
> "Inside every older person is a younger person -- wondering what
> the hell happened." -- Cora Harvey Armstrong

"OmManiPadmeOmelet" > ha scritto nel messaggio
...
> In article >,
> "Pandora" > wrote:
>
>> "OmManiPadmeOmelet" > ha scritto nel messaggio
>> ...
>> > In article >,
>> > "Pandora" > wrote:
>> >
>> >> "OmManiPadmeOmelet" > ha scritto nel messaggio
>> >> ...
>> >> > What's the big deal about Feta Cheese?
>> >> >
>> >> > I bought some at the greek market the other day because someone on
>> >> > Austin.food had raved about it, and I find it rather salty and
>> >> > overly
>> >> > rich. Sure not an eating cheese.
>> >>
>> >> Feta cheese is very salty. You must immerse it in a cup full of milk
>> >> for
>> >> 1
>> >> hour or two.
>> >> When you will taste it will be unsalted and you'll be able to eat
>> >> it!!!!
>> >> I
>> >> use to do in this way also with Smoked herrings.
>> >>
>> >> Cheers
>> >> Pandora
>> >
>> >
>> > Ah! Thanks Pandora! :-)
>> >
>> > I never even thought about leeching it!
>> > Can I use skim milk made from powdered milk?
>>
>> I don't know, but I think that is the same thing.
>> >
>> > I do that to green salad olives. I like them but they are WAY too salty
>> > so I dump the brine out of the jar and fill it with deionized water and
>> > let them soak for 24 hours. I then dump THAT water and re-fill it for a
>> > second soak.
>>
>> Why don't you use sweet olives?
>
> I can only find those at Salad bars.
> Canned black olives are not too salty,
> but that is a different flavor.
>
>> >
>> > They are usable after another day or two in the second water soak.
>>
>> So they are very salty, indeed!
>
> OH yes!!

I don't like too salted things!
Pandora
>

In article .com>,
"Ann" > wrote:

> Never heard about mad cow's disease? They're finding the same virus in
> lamb too you know.
> >
> > Huh? You got something against roast lamb?

I didn't know that, and I still don't, but I fail to see why that would
make me not eat leg of lamb any more than the other made me stop eating
roast beef.

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
>> OmManiPadmeOmelet wrote:
>> > What's the big deal about Feta Cheese?
>> >
>> > I bought some at the greek market the other day because someone on
>> > Austin.food had raved about it, and I find it rather salty and
>> > overly
>> > rich. Sure not an eating cheese.
>> >
>> > What can I cook with it that would be low carb?
>> >
>> I like it in omelets. I'm pretty sure you can find crustless quiche
>> recipes
>> for low-carbers (I think Damsel mentioned them to me). In case of
>> quiche, I
>> like it with the spinach variety
>>
>> Jill
>
> I'd do a frittata rather than a quiche to eliminate the crust, but
> that's another excellent idea, thank you!

I whip up a cup of milk (usually skim) with three eggs and then add a
cup or so of cheese (I mix a couple tablespoons of flour in with the
cheese before adding it, but you could omit that) and any combination of
meats and veggies I have on-hand that might go well (spinach and feta is
one of my favorites for this; another is mozzarella, parmesan, fontina,
chopped tomatoes, pepperoni, and Italian spices). Pour into a pie dish
that's been sprayed with cooking spray and bake at 350 for 45-50
minutes. (This recipe, when doubled, fits nicely into a 9x13x2 dish.)

Mary

_.-In rec.food.cooking, Ann wrote the following -._
> Never heard about mad cow's disease? They're finding the same virus in
> lamb too you know.

That sounds unlikely since MCD isn't a virus. </Nit-pic>

--
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' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

"Priscilla Ballou" > wrote in message
...
....
> When I have leftover roast lamb, I'll warm it up and warm up a flour
> tortilla (I use whole wheat, but you could use low-carb), and wrap the
> tortilla around chunks of lamb, feta, and maybe some herbs like fresh
> parsley. YUM!
Mmmmm! Sounds absolutely yummy, Priscilla. I think I'm gonna wonder on
down to the market and take my chances with "mad lamb disease"...(:-o)!

Thanks for a neat tip!


DustyB
San Jose
....