Text 19312, 67 rader
Skriven 2014-11-13 19:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: cheeses
===============
 
 DD> Kraft Singles

You know of course that they aren't really cheese or even processed
cheese but merely a processed cheese food product (which is still
more foodlike than cheese flavoured products and imitation cheese).

 JW> The enzymes on the label refers to the rennet

 DD> Then what is the "cheese culture"

Cheese cultures are strains of bacteria captured at cheese dairies
that make great cheese, so that you don't have to rely on unknown
wild airborne bacteria to sour and flavour your milk.

 DD> Saputo

A Canadian company started as a Montreal cheese store by an Italian
immigrant, which became truly huge. Saputo also owns US based Alto
Dairy, Canadian Dairyland, William Neilson (dairy, ice cream,
instant puddings, Cadbury Canada, a whole whack of other chocolate
bar brands and Vachon Bakery (Hostess Canada (Twinkies) and similar
Canadian cakes called Mae West, Jos. Louis and Half Moons). The guy
is a billionaire several times over.


You know this dish well, Cheesy Florida fish ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Snapper, Pensacola
 Categories: Seafood, Main dish, Cheese
      Yield: 4 Servings
 
      4    Whole fish fillets
           Pepper; to taste
    1/4 c  Fresh lemon juice
      1 tb Canola oil
  1 1/2 ts Garlic; chopped
      1 ts Dried oregano
      2    Whole tomatoes; sliced
      1 tb Fresh parsley; chopped
      2 tb Parmesan cheese; grated
 
  Wash and dry fillets. Season both sides with pepper. Combine lemon
  juice, olive oil, garlic and 1/2 teaspoon oregano in shallow
  baking dish. Stir mixture until well blended. Add fillets, turning
  to coat both sides. Place tomato slices over fillets and sprinkle
  remaining oregano and Parmesan on top. Bake for 10-12 minutes at
  400 or until flaky. Sprinkle with parsley and serve.
  
  Recipe by: Florida's Finest Cookbook
  
  From: Sharon Jouet
 
MMMMM



YK Jim


... We all know how seductive a plate of poutine can be at last call.

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