Text 35504, 108 rader
Skriven 2010-03-06 14:16:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: NUTRITIONAL 879  00306
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 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.

 ML> You're stuffing things up again and being a loony. How a
 ML> guess can be so off base I can hardly imagine. And you're

It was easy. They are both places south of the Canukstan border.

 ML> assuming extra idiocy on the part of those who wrote the
 ML> sentence, a rather unkind thing. Read and be enlightened.

Sorry; did you write it?  If so, I apologise.

 ML> Cream cheese is intended to mean "Philadelphia" (which if
 ML> used in such a context would be open to an infringement
 ML> action from the Kraft company). American cheese is a nasty
 ML> yellow bland Cheddaroid substance, such as one might find

Who makes "American"?  Kraft?

 ML> on a cheeseburger (which, by general agreement is neither
 ML> a hamburger made of ground cheese nor a dish enjoyed by
 ML> the inhabitants of the city of Cheeseburg).

One of these days I must try one.
 
 ML> I do find it interesting that mozzarella, that blandest
 ML> of foods, is on the forbidden list, as is yogurt in
 ML> greater than 1/2 c servings.
 GJ> It is unlikely that anyone would want more than a half cup serving of
 GJ> any of those listed allowable cheeses.

 ML> You're stuffing things up again and being a loony.

No.  That is sensible (for a change).  If the total quantity of milk
input is the critical factor, a person would be far more likely to
ingest more in the form of a serve of yoghurt than in a serve of
cheese.  Thus the 1/2 cup limit on the yoghurt.  Can you not follow my
line of reasoning?

 ML> Read more soberly and carefully and you may see the error
 ML> of your ways.

As a person who is almost completely devoid of allergies or food
sensitivities, I sometimes find it difficult to empathise with those
unfortunates who have to live with those handicaps.  I am trying.

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      Title: Cheese Information - 02:  Buying Tips
 Categories: Cheese, Information
      Yield: 1 Info file
 
           Text
 
  In specialty cheese shops and most supermarkets, it's accepted
  practice to ask to sample the cheese before you buy.  That way, you
  can judge the freshness and flavor firsthand.  All cheese, even
  well-aged ones, should have a pleasing, nonbitter flavor.  If it's
  not possible to taste a cheese, inspect the wrapper.  If it's wet or
  sticky, or if the cheese looks like it has shrunk in the rind, pass
  it up. Other guidelines:
  
  Soft cheeses include the triple cremes (cheeses that contain up to 75%
  fat), Brie, Camembert, Limburger.  A ripe Brie or Camembert should be
  used within a day or two of purchase.  Ripe Bries and Camemberts
  should have plump, white, powdery rinds and soft centers that nearly
  run when cut. The unripened fresh cheeses, such as ricotta, cottage,
  farmer, cream, and Neufchatel, are packaged in carton or airtight
  wrappers to seal in their freshness.  Check the label for freshness
  date before you buy.
  
  Semifirm cheeses, such as Swiss, Monterey Jack, mozzarella, fontina,
  and Port du Salut, should look moist, not dry or cracked, on the cut
  surfaces. Cheeses with blue or green veining, such as blue,
  Roquefort, & Gorgonzola cheeses, should be free from discoloration or
  browning near the veins. These cheeses will keep several weeks.
  
  Firm cheeses, like cheddar, Gouda, Emmentaler, Gruyere, Edam, and
  provolone; and hard grating cheeses, like Parmesan, asiago, sapsago,
  and Romano, can be stored for several months (and may even improve
  with time.) For fullest flavor, cut or grate them just before using.
  
  To determine the real cost of a cheese, compare the price per pound
  since cheese has little or no waste.  Agen and natural cheeses are
  usually more expensive than mild or process ones; imported and
  specialty cheeses are costlier that domestic ones; and prepackaged
  sliced, shredded, and cubed cheeses are higher in price than uncut
  pieces. Cheese shops often run specials on particular kinds or brands
  of cheese. If the price per pound of a sizable piece is low, but you
  don't need a large quantity, consider splitting the cheese with
  several friends or freezing some to use later.
  
  Better Homes & Gardens, 11/81
  
  MM by Dave Sacerdote
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)