Cheese

[FAX]

I am conducting an important ChiefsPlanet experiment. Please feel free to participate or not as you will.

This thread is about cheese. There are, as we all know, many varieties of cheese. There is munster, parmesan (good on spaghetti), cheddar, brie (known in France as "The Queen of Cheeses"), and lots of other kinds. Of note, one ounce of Wisconsin Cheddar has approximately 114 calories and 7 grams of protein. Cheese is pretty good and, in moderation, good for you.

Please feel free to post your thoughts and comments regarding cheese here. There is no need whatsoever to create another thread about cheese. Neither is there any need to post cheese-related information on other threads.

FAX

Disclaimers: Sorry if repost.

[Simply Red]

Originally Posted by MOhillbilly

Tomorrow ill pull 20 # of mozzarella. Mmm salty.

General Lee Horn noise*

[MOhillbilly]

Originally Posted by FAX

What in the heck are you talking about, Mr. MOhillbilly?

Just what exactly are you pulling the mozzarella out of?

FAX

Boiling water.

[ClevelandBronco]

Originally Posted by FAX

After exhaustive research, here's what I came up with, Mr. stumppy.

How to make a Philly cheesesteak:

1) Start with good beef. Pat’s uses sliced rib-eye. Jim’s uses USDA choice top round western steer beef.
2) Shave the beef very thin so it cooks quickly and remains tender.
3) Use a fresh high quality Italian roll - Amoroso’s is a favorite.
4) Decide if you want your steak with or without fried onions.
5) Decide if you want a steak or a cheesesteak. If you elect a cheesesteak you need to decide on American cheese, provolone or the Philly favorite "cheez whiz".
6) Any add-ons? Mushrooms, peppers, pizza sauce, tomatoes? You decide. It’s your sandwich.
7) Start to cook. Sauté the onions, peppers and mushrooms until soft.
Fry your steak until brown but not crispy or burned. You can mix in the fried vegetables now or add them at the end.
8) If you elect American cheese or provolone place the cheese on the meat until slightly melted. If you choose Cheez Whiz just smear it on the roll.
9) Place the roll over the meat/cheese/vegetables and scoop it into the sandwich.
10) Garnish your sandwich with pizza sauce, hot or sweet peppers or pickles as you choose.
11) Enjoy your Philadelphia cheesesteak.

Tips:
1) Using the best beef available is the key.
2) Don't overcook the ingredients.
3) If you don't cook, go to Pat's Geno's or Jim's. Which one is bese? It's a regular Philadelphia debate.

FAX

Point of order: I would like to state for the record that this thread was not established as a Cheez thread.

[chasedude]

Originally Posted by ClevelandBronco

Point of order: I would like to state for the record that this thread was not established as a Cheez thread.

Right! This is a Cheese Thread, not a "Cheese Food" thread.

[chasedude]

Oh, and I love cheese! Being brought up on a Dairy farm has it's privileges.

[listopencil]

Originally Posted by R8ers

**** that.

[FAX]

My cheese thread seems to be going bad.

FAX

[WV]

Originally Posted by MOhillbilly

Tomorrow ill pull 20 # of mozzarella. Mmm salty.

Need to get some Water Buffalo's so you can make Buffalo Mozzarella!

[CHENZ A!]

Share your favorite recipes for cheese dip, cheese balls etc. I have an awesome cheese ball recipe which I will post when I get home.

Thank you.

[mlyonsd]

2 8oz. Packages cream cheese
1 1/2 t Season salt
2 T Finely chopped onion
¼ C Finely chopped green pepper
1 small can Crushed pineapple, drained well

Chopped pecans

Spread the cheese into a medium-small mixing bowl to let soften. Add the remaining ingredients except the pecans, stirring well.

Cover and set back in fridge to set up. This is best if you mix these ingredients the night before and let sit overnight in the fridge. Don’t roll the ball into the nuts until as late as possible, otherwise the nuts tend to soften if they sit too long when attached to the cheese.

Spread the chopped nuts out on saran wrap. Form the cheese with your hands into a nice round ball and then roll it on the nuts. Using saran wrap allows you to spread the nuts around the sides easier.

Serve with crackers.

This recipe makes one big ball, or it can be split to make two medium size ones.

[Groves]

Originally Posted by MOhillbilly

Tomorrow ill pull 20 # of mozzarella. Mmm salty.

Do you guys ever use a pH meter? or simply old school.

[CHENZ A!]

Sounds good. The one that I make has you grate the onions so you just get the flavor without the chunks of onion. Also no pineapple, and it calls for blue cheese, dash of Worcestershire, etc. I need to make it this weekend for real.

[R8RFAN]

Provolone is my Favorite

[MOhillbilly]

Originally Posted by Groves

Do you guys ever use a pH meter? or simply old school.

We roll Og. Cold milk, citric acid, rennet, cut, stir,drain, heat water, add salt, ball, cut, pull,package.. Edit- the pickles didnt take. nasty dog shit smelling mofos.

[Stewie]

Originally Posted by FAX

3) Use a fresh high quality Italian roll - Amoroso’s is a favorite.

The ultimate bread baker's recipe book I have has an Italian roll recipe that kicks Amoroso's in the nuts.