Text 3824, 82 rader
Skriven 2008-03-14 12:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Cabot's Sharp 978
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 -=> Jim Weller said to Burton Ford <=-

 BF> I have had Cabot Sharp, and I concur. Even the corners are rounded.
 JW> I thought Cabot had the reputation of being one of the world's great
 JW> Cheddars. Maybe it was a good honest medium?

My Cabot sharp was a good honest mild if that. Just enough age on
it that that horrid fresh milk taste was gone. No acid to speak
of, so all the lactose was probably still there.

 JW> I checked their web site: it seems they make "Seriously Sharp",
 JW> Extra Sharp, Sharp and Mild. No medium. So their sharp must be our
 JW> medium!

What became of the days when they made really sharp cheese?

 -=> Dave Sacerdote said to Jim Weller <=-

 DS> Cabot's cheddars are usually pretty good, but they keep changing their
 DS> labels and stuff.  Their "Seriously Sharp" used to be called "Hunter's

They probably hire guys right out of business or advertising
school, out to make their black mark on the world; then these
guys probably go on to bigger and better things, like prison.

 DS> Sharp" and was packaged with a red tartan design that was meant to
 DS> emulate an old-school red-and-black plaid wool hunting shirt.

Ah.

 DS> Their "sharp" label is kind of a catch-all these days.  Their 18-month
 DS> old sharp cheddar is a weak but enjoyable sharp.  Some of their
 DS> younger "sharps" are decidedly weaker, and I wouldn't expect anything
 DS> great about the individually-wrapped slices that Michael described.

I expected more, because the Tillamook sharp in individually-wrapped
slices is at least medium. This place used to serve Tillamook.

The other thing about the Cabot slices I had was that they were
really wet.

 DS> Cabot's three-year cheese is excellent, as is their five-year stuff,
 DS> regardless of Burt's parochial attitude toward NYS cheese. [g]

OYSTERS NOON
cat: appetizer, shellfish, creole
serves: 8

8 strips bacon
4 oz butter
1/2 c chopped green onions
1 c sliced mushrooms
2 Tb Pickapeppa sauce
1/2 ts Tabasco sauce
1 qt oysters, drained
1 c seasoned breadcrumbs
8 oz shredded Cheddar cheese
chopped parsley

Fry the bacon, drain, and crumble. Pour off drippings.

Wilt the green onions in butter. Add the mushrooms and
sauces and cook 5 min over low heat.

Add the oysters and cook over med heat until edges curl.
By this time, oysters should be plump and appear very
contented in the rich sauce surrounding them [that's
what the original recipe said: I don't anthropomorphize
quite this way].

Remove from heat, scatter the crumbled bacon, and sprinkle
the breadcrumbs evenly over oysters. Do not stir.

Cover with shredded cheese and bake at 350 F for 15 min
or until the cheese melts. Remove from oven and sprinkle
with chopped parsley.

http://www.louisianaseafood.com/recipes.htm

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