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.

It is susceptible to the frying treatment I have discussed
here, but even then it retains some of that horridness that
makes you look at the soles of your shoes.

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

I'll have to look for it next time I'm in Italy.

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.

Sounds splendid. Just a note that pork floss can in fact
be made out of seasoned meat. The minimum requirement is
soy and sugar; optional are hot spice or one of the hot
jiangs but more commonly star anise or five-spice.

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

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

Title: Italian Meat Loaf With Fresh Basil And Provolone
Categories: Meatloaf
Yield: 6 Servings

1 c Boiling water
1/2 c Sun-dried tomatoes, packed
-without oil
1/2 c Ketchup
1 c Seasoned bread crumbs
3/4 c Finely chopped onions
3/4 c Chopped fresh basil
1/2 c (2 oz.) shredded sharp
-provolone cheese
2 lg Egg whites
2 Garlic cloves, minced
1 lb Ground round beef
Cooking spray
1/3 c Ketchup

Combine boiling water and tomatoes in a bowl; let stand 30 minutes or
until
soft. Drain tomatoes; finely chop. Preheat oven to 350 degrees. In a
large
bowl, combine 1/2 cup ketchup, bread crumbs, onion, basil, cheese, egg
whites, garlic and beef. Add tomatoes to meat mixture. Shape meat
mixture
into a 9-by-5-inch loaf on a broiler pan coated with cooking spray.
Spread
1/3 cup ketchup over meat loaf. Bake at 350 degrees for 1 hour or until
thermometer registers 160 F. Let stand 10 minutes before slicing. Cut
into
12 slices.

MAKES 6 SERVINGS.

Nutrients per serving: 294 calories, 8.7 grams fat (3.6 grams saturated
fat), 24.3 grams protein, 30.8 grams carbohydrates, 2.5 grams fiber, 53
mg
cholesterol, 893 mg sodium.

The Wichita Eagle--08/02/00

Source: John Geckles, The Dinner Table

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