Graskaas (grass cheese) which is spring cheese
milder and softer than winter cheese and quite creamy rich.

I've tried hay cheese and can't see Gouda people tolerate
the taste

[g]

sounds as if I'd really hate grass cheese too.

Oh, probably.

Cheese should taste like cheese, as far as I'm concerned. If
it tastes like Flora and Viridiana and Epsom Downs or salts,
it's not for me. It should have an acidic pungency, though,
though this may seem paradoxicao, an ammoniated bite is
allowable. Most of all, if - like American cheese/food/product
or unaged Gouda, Edam, or whatever - it tastes like spoiled
milk, into the bin it goes.

I also picked up a large Brie and a small package of Limburger at
half price so we are well stocked at the moment.

howdah

Ah, you've been to the Netherlands or at least met a few Dutch
people!

Both of the above. They talk funny.

she can't pay for anything anymore.

mark of respect

Yep, she's a respected Elder there.

And worked hard and did lots of good to achieve that
status. I knew a guy who bought his way into it (though
that was in an English-speaking culture, where dollars
speak louder than English, which speaks louder than
actions).

Since you like Parmesan and eggplant ...

But then eggplant Parmesan properly doesn't have
Parmesan, and if it appears, it's as a garnish in
the company of breadcrumbs (as in the recipe you
posted).

Title: Eggplant Parmigiano-Reggiano W/tomato And Caper Sauce

3 c Olive oil; for frying

If you owned an olive grove.

1 1/4 lb Eggplant
2 lg Cloves

That's not what they meant.

1/2 ts Salt + add'l to taste
1/2 c Flour
Freshly ground black pepper
2 Eggs; lightly beaten
1/2 c Bread crumbs; fresh
6 tb Parmigiano-Reggiano cheese
Grated and more
Parmigiano-Reggiano thinly
Sliced; for garnish

I'd say mozz would not only make this into something
I recognized, it'd improve it.

No to all the following except the garlic.

1 tb Rubbed sage (dry) + fresh
For garnish
8 Canned tomatoes
1 tb Capers; + 1 tsp
1 ts Extra-virgin olive oil
1 ds Grated nutmeg
Garlic

... Fat free cheese doesn't make any sense. Cheese is fat.

If it's not naturally fat-free, it shouldn't be fat-free.

---------- Recipe via Meal-Master (tm) v8.05

Title: Five Way Chili
Categories: Chili, do not eat
Yield: 6 Servings

1/2 ts Olive oil
1 1/2 lb Ground chicken breast,
-skinless, cooked
1/2 c Onions, chopped
1/2 c Bell peppers, chopped
2 Cloves garlic, minced
14 1/2 oz Crushed tomatoes
8 oz No-salt-added tomato sauce
3 tb Chili powder
2 tb Cocoa powder
1/2 ts Cinnamon
1/2 ts Cumin
1/4 ts Allspice
1/8 ts Cloves
3/4 ts Salt
1/2 ts Black pepper
1 lb Spaghetti, thin, cooked
15 oz Dark red kidney beans,
-drained
3/4 c Onions, chopped
3/4 c Fat-free cheddar cheese,
-grated

Heat oil over medium-high flame. Add chicken, onions, bell peppers, and
garlic. Cook until chicken is no longer pink and vegetables are tender.
Stir in tomatoes, tomato sauce, chili powder, cocoa powder, cinnamon,
cumin, allspice, cloves, salt, and black pepper. Heat to boiling over
high
flame. Reduce flame and simmer 20 minutes more. Meanwhile, heat beans in
a
saucepan over medium flame.

Per serving: 471 Calories; 4g Fat (7% calories from fat); 41g Protein;
82g
Carbohydrate; 60mg Cholesterol; 1186mg Sodium

NOTES : Serve chili over spaghetti. Top with beans, remaining onions, and
cheese.

Source: Recipe By : Cooking With Gas, Meals In Minutes From: Ginny
Short Date: Tue, 04-3

Source: Ginny Short, The Dinner Table

-----
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On 09-05-19 03:08, Michael Loo <=-
spoke to Jim Weller about 911 cheeses <=-

2 lg Cloves

That's not what they meant.

That is the result of someone who posted a two column recipe which then
got exported from MM as a one column recipe. See the rest of the item
many lines down:
<<SNIP lots of lines>>

Garlic

... Fat free cheese doesn't make any sense. Cheese is fat.

If it's not naturally fat-free, it shouldn't be fat-free.

Agree, double. Then there is that oxymoron "fat free half & half", i.e. "better" living through chemistry.

The only eggplant recipe in tonight's file also had both zucchini and
cottage cheese. I decided to spare you.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Oven Grilled Tomato and Buffala Baguette
Categories: Sandwich, Cheese, Vegetable
Yield: 4 Servings

1 lb Buffala cheese (available at
-specialty cheese counters)
-OR use mozzarella
1 Baguette
Fresh basil leaves
2 lg Tomatoes, sliced
Extra-virgin olive oil
Salt & pepper

Turn on broiler. Slice to baguette in half lengthwise. Slice to
buffala and layer on the bread halves, covering the bread completely.
Mince 1/2 cup of basil leaves, and sprinkle over the cheese. Arrange
the tomato slices overlapping on top of the basil, sprinkle lightly
with olive oil, but don't drown them. Season lightly with salt &
pepper.

Place on a cookie sheet and broil about 8" from heat until tomatoes
pucker slightly and the cheese melts. Garnish with fresh basil leaves
and serve hot.

From: The Edmonton Journal Food Section
Typed by: Bob White

From: Robert White Date: 08-30-99
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:18:17, 06 Sep 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Michael Loo to Jim Weller <=-

Cheese should taste like cheese / if - like American cheese/
food/product or unaged Gouda, Edam, or whatever - it tastes
like spoiled milk, into the bin it goes.

I just had some un-aged domestic so-called provolone that did
have an unpleasant odour of sour milk to it. And I now realise what
you have been talking about. And when I got past the smell the taste
was bland and the texture too soft. Unlike you I did manage to eat
it anyway but I certainly won't be buying it again.

I still like the real thing: properly aged and/or smoked DOP
Provolone with a capital P does not have that sour milk aroma.

Other recent tastes: One of the Vietnamese ladies Roslind sees (I am
not sure if it's the lash one or the nails one) just came back from
a trip to Los Angeles and brought back, among other things, a large
bag of chicken floss. She gifted Roslind with a little (more like
medium actually) baggie of it. Unlike Chinese pork floss it's
heavily seasoned before it's shredded and dried. The bag also
contains large crisp dried leaves of some kind of herb, I'm not sure
what, as they taste more of salt than anything else. There are also
a number of very hot bird's eye type of dried chilies in the mix. I
had some sprinkled over steamed rice this weekend and I like it a
lot.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Steak and Corn Soft Tacos
Categories: Tortillas, Steak, Corn, Cheese, Chilies
Yield: 2 Servings

2 tb Olive oil
1 md Red onion; sliced
1 Red bell pepper; sliced
1/2 lb Round, flank or skirt steak,
-cut into 1/4" thick, long
-narrow strips
3/4 c Frozen whole kernel corn;
-cooked and drained
1 Jalapeno chile;
-minced with seeds
1/2 ts Ground cumin
1/2 ts Chili powder
Salt and fresh ground pepper
1 1/2 tb Minced fresh cilantro
Corn or flour tortillas
Grated cheddar cheese
Chopped fresh tomatoes
Sour cream

Heat oil in heavy large skillet over medium heat. Add onion and
bell pepper and saute until tender, about 10 minutes. Transfer to
plate. Add steak to skillet and stir until no longer pink, about 1
minute. Return onion and pepper to skillet. Add corn,
jalapeno, cumin and chili powder and stir until heated through.
Season with salt and freshly ground pepper. Remove from heat and
mix in cilantro. Transfer steak mixture to heated bowl and keep
warm.

Cook tortillas over gas flame or electric burner until they just
begin to color. Transfer to napkin-lined basket.

Serve tortillas, steak mixture, cheese, tomatoes and sour cream
separately, so diners can assemble tacos at the table.

Bon Appetit April 1990

MMMMM


Cheers

Jim

... Big Moo is deliberately putting morphine in your cheese.

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