Text 32277, 90 rader
Skriven 2009-12-15 23:23:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: cheesy 524
======================
 -=> On 12-14-09  11:03,  Michael Loo <=-
 -=> spoke to Dale Shipp about cheesy 524 <=-

 DS> We are bummed out.  Our usual source of shredded sharp cheddar (BJs)
 DS> has stopped carrying it.  Instead they have substituted their own brand
 DS> of shredded mild cheddar.

 ML> Can you inquire of the manager? You might be able to have it
 ML> reinstated or at least get them to special order it for you.

It is most likely a corporate decision.  The help desk checked, and it
was marked in their computer as discontinued.  Same for the WisPride
cheese tubs.

 ML> The alternatives include shredding your own from bulk cheese,
 ML> easy using the shredder (chill it first as well as the cheese)
 ML> of your food processor, or resorting to the supermarket and its
 ML> Sargento and other overpriced underflavored brands.

Supermarket has both Kraft and Sargento shredded.  Half the size for
twice the price.

 DS> They also have stopped carrying WisPride
 DS> cheddar cheese spread tubs -- one of our favored late night snacks and

 ML> Well. I guess one has to be from Wisconsin to mourn for that
 ML> stuff. Did you like the regular one or one of those that came
 ML> with funny colors swirled in? You may want to experiment with

Both -- the funny color is port.

 ML> making your own. I don't have a recipe, but something along
 ML> these lines might work (cut down of course on the sour cream
 ML> for a firmer texture) -

Sorry, but that recipe sounds nothing like what we get.  No hot sauce or
other heat at all.

Thought of you yesterday.  We had gone to Costco.  On the way out,
passed a young lady scrapping the cheese off of her pizza slice.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Philadelphia Pepper Pot
 Categories: Penn dutch, Soup, Stew
      Yield: 1 servings
 
      2 lb Honeycomb tripe
      2 lb Tripe, plain
      1    Veal knuckle
      1    Bunch pot herbs
      4 md Potato
      1 lg Onion
      1    Bay leaf
           -salt
           -cayenne
      1 c  Beef suet
      2 c  Flour
           -water
           -salt
           -parsley, chopped
 
  Cook the tripe the day before using. Wash thoroughly, place in kettle
  and cover with water. Boil 8 hours. Remove the tripe. When cooled, cut
  into pieces about 1/2 inch square. The next day wash the veal knuckle,
  cover with 3 quarts of cold water and simmer about 3 hours, removing
  scum as it rises. Remove meat from bones and cut into small pieces.
  Strain the broth and return to kettle. Add the bay leaf and onion and
  simmer about 1 hour. Then add the potatoes, which have been cut in
  squares, and the pot herbs. Add the meat and tripe and season with
  salt and cayenne pepper (if desired).

  Make dumplings by combining the finely chopped suet, flour, salt and
  enough water to permit rolling the dough into dumplings, about the
  size of marbles. Flour well to prevent sticking and drop into the hot
  soup. Cook 10 minutes, add some chopped parsley and serve at once.
  
  Arts Press, 1936.
  Source:  Pennsylvania Dutch Cook Book
  Converted by MMCONV vers. 1.50
 
MMMMM


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