Text 35316, 148 rader
Skriven 2010-03-01 17:10:36 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Glen Jamieson
Ärende: Cheesy Barstids
=======================
-=> Glen Jamieson wrote to Michael Loo <=-

 ML> Here is the list of allowed cheeses, and I quote without
 ML> comment: "cottage cheese, cream cheese, American cheese,
 ML> Velveeta and synthetic cheese."

 GJ> I would guess that "American" would be intended to mean
 GJ> "Philadelphia".  The word "and", above, is superfluous.

And you would be extremely wrong. While American cheese is usually denigrated
as the worst possible variety of anything resembling cheese. It is loved by
children (and adults) all over America as a snack or in grilled cheese
sandwiches, American "process" cheese is not usually considered "cheese,"
except by the sketchiest of legal definitions.

FROM: www.wisegeek.com

"American cheese in its most common form is a blend of milk, milk fats and
solids, with other fats and something called whey protein concentrates. All the
ingredients must meet the legal definition of cheese, even if the final result
is more cheese-like. This is why many American cheese products bear the title
"cheese product" or "cheese food" on the packaging. 

American cheese used to be a blend of Colby and cheddar cheeses. These
varieties were most popular in America, and it was invented in America, hence
the name. American cheese then was sold in blocks in delis and supermarkets. It
was preferred because of its milder flavor than cheddar."

This is my preferred form of "American" cheese - basically a mild cheddar. Back
to the quotes --

"With the surge in popularity of convenience foods in the 1950s, it is not
surprising that processed cheese slices were first commercially available in
1950. This processed cheese soon took the name "American" and American cheese
as we know it was born. "American cheese" does have a specific definition as a
pasteurized process cheese, in fact.

However, it needs to be pointed out - which the wisegeeks do not do - that
"cheese product" and "cheese food" are not interchangeable with "American
Process Cheese" or "American Cheese".

"American cheese was first popular because it melted smoothly and didn't
separate when heated, as cheddar tends to do. It was great on grilled cheese
sandwiches, on cheeseburgers and for use in dips and spreads. It still
maintains those properties, and most people are familiar with Ro*tel cheese
dip.

American cheese has its critics, for its fat and sodium content, colorings and
other additives. It is, after all, made from the remnants of "real"
cheese-making. However, it is high in calcium and protein, and is still a good
way for parents to make sure their picky eaters get some kind of variety in
their diets. Although disrespected by many, American cheese still has a place
in American eating and cooking."

PHILADELPHIA (brand) Cream Cheese: (also called soft cheese) is a sweet, soft,
mild-tasting, white cheese, defined by the US Department of Agriculture as
containing at least 33% milkfat (as marketed) with a moisture content of not
more than 55%, and a pH range of 4.4 to 4.9. (source USDA)

Cream cheese is not naturally matured and is meant to be consumed fresh, and so
it differs from other soft cheeses such as Brie and Neufchatel. More comparable
in taste, texture, and production methods are Boursin and Mascarpone.

From Harold McGee's "On Food and Cooking"

"There are French references to cream cheese as early as 1651. References to
cream cheese in England start from at least 1754, and recipes follow soon
after, particularly from Lincolnshire and the southwest of England.

According to the American food processing company Kraft Foods, the first
American cream cheese was made in New York in 1872 by American dairyman William
Lawrence. In 1880, ‘Philadelphia’ was adopted as the brand name, after the city
that was considered at the time to be the home of top quality food.

The technique is known to have been in use in Normandy since the 1850s,
producing cheeses with higher fat content than the US model, and Philadelphia
cream cheese has been suggested as a substitute when petit suisse is not
available.

Philadelphia is used by some as a generic term for cream cheese, and in Spanish
it is translated as queso Filadelfia or "queso crema.""

"Philadelphia Cream Cheese" is a trademarked and copyrighted brand owned by
Kraft Foods. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Cream Cheese & Mushroom Enchiladas
 Categories: Vegetables, Cheese, Breads, Salsa, Chilies
      Yield: 8 servings

    1/2 c  Onion; minced
      1 cl Garlic; minced
      2 tb Oil
     28 oz Can Tomatoes; chopped
      1 c  Salsa Picante
      2 ts Chilli spice
      2 ts Coriander; ground
    1/2 ts Cumin; ground
     12 oz Mushrooms; sliced
      8 oz Pkg cream cheese; cubed
    1/4 c  Green onions, sliced
      8    Whole wheat tortillas
    3/4 c  Monterey Jack cheese;
           - shredded

MMMMM------------------------GARNISHES------------------------------
           Sour cream
           Shredded lettuce
           Salsa Picante
 
  Cook onion and garlic in the oil. Stir in the tomatoes,
  picante, 1 tsp. chilli spice, 1 tsp. coriander and the
  cumin. Simmer for 15 minutes.
   
  In a 10" skillet, cook the mushrooms with remaining chilli
  spice and coriander until the mushrooms are tender and the
  liquid evaporates.
   
  Remove from heat and stir in the cream cheese. Stir in 1/4
  cup of the picante mixture and the green onions.
   
  Spoon 1/3 cup of mushroom mixture down the center of each
  tortilla.
   
  Roll up and place seam side down in a greased 12 x 7-inch
  pan. Spoon remaining picante mixture over the enchiladas.
  Cover tightly with foil and bake at 350øF for 20 minutes.
  Remove from oven and top with cheese. Serve with sour cream,
  lettuce and additional picante.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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