Text 39883, 77 rader
Skriven 2010-07-09 19:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Pac NW 377
==================
-=> Quoting Hap Newsom to Michael Loo <=-

 HN> I don't get to eat
 HN> sushi often so it's always a treat when I do!
 
Same here. We do have one sushi restaurant here but it is pricy
with a limited selection. Good quality though, with fish flown in
daily from Vancouver. But if I hit the coast I pig out on it.
 
 ->  HN> I like sharp cheddar...mozz is not my 
 ->  HN> favorite cheese to start with...only 
 ->  HN> ranking slightly ahead of provalone.

I have had most excellent aged Provalone from an Italian
grocery store in Little Italy in Ottawa. Also smoked. Perhaps
domestic Provolone is a pale imitation of the real thing?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Provel Cheese
 Categories: American, Cheese, Info, Italian
      Yield: 1 Text file
 
           Provel cheese
 
  Provel Pasteurized process cheese: Provel is a white processed
  cheese that is popular in St. Louis, Missouri. Provel is produced
  with cheddar, Swiss, and provolone. It is soft at room temperature,
  with a gooey and almost buttery texture. The low melting point makes
  it the traditional topping for St. Louis-style pizza, for example
  Imo's Pizza. It is also often served on salads, chicken and the
  Gerber sandwich. Some restaurants go a step further and use Provel
  for their pasta dishes with white sauce instead of the customary
  fresh Italian cheese and cream. Although popular in the St. Louis
  area, Provel is rarely used elsewhere.
  
  According to St. Louis Post-Dispatch food critic Joe Bonwich,
  Provel was invented specifically for St. Louis-style pizza more than
  a half-century ago by the downtown firm Costa Grocery (now Roma
  Grocery on the Hill, a primarily Italian St. Louis neighborhood), in
  collaboration with the Hoffman dairy company of Wisconsin (now part
  of Kraft Foods). Bonwich states that Provel was developed to meet
  perceived demand for a pizza cheese with a "clean bite": one that
  melts well but breaks off nicely when bitten.
  
  Neither of Bonwich's sources at Kraft and Roma had a definitive
  answer for the origin of the name, although one popular theory is
  that it's a combination of the words provolone and mozzarella, two
  of the cheeses for which it is substituted.
  
  Provel, like American cheese, is not legally labeled as simply
  cheese because it does not meet the moisture content requirements
  that the FDA holds for a food to be considered cheese. Provel is
  instead a Pasteurized process cheese.
  
  Fans consider Provel a delicious mildly smoked flavor that is softer
  than mozzarella, but that still maintains a cohesive consistency
  that doesn't form messy strings when it is cut.
  
  The trademark on the Provel name is currently held by the Churny
  Company, Inc., 114 Waukegan Rd, Glenview, IL. Churny is a
  wholly-owned subsidiary of Kraft Foods.
  
  http://en.wikipedia.org/wiki/Provel_cheese
 
MMMMM

Cheers

YK Jim


... Fettuccini Alfredo is macaroni and cheese for adults

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