Text 11045, 100 rader
Skriven 2014-03-18 21:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: pizza cheese
====================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> I also want / just a bit of cheese

 DS> I / go the other way on the cheese.  We usually order extra
 DS> cheese.

But I also want a tasty cheese not a bland one. My homemade pizzas
use real Mozzarella plus a bit of Parmesan. Sometimes I'll also add
in Emmental or Monterey Jack.

There are cheese lovers in the family though: Neekha's favourite
three topping pizza is double bacon and extra cheese.

Although using imitation cheese in lieu of real cheese is not
illegal in Canada, it must be noted in the packaging of frozen
supermarket pizzas and on the menus of pizzerias and places get
busted on that all the time by the food police.

Imitation cheese is made with casein and vegetable oil; in other
words, it is glue and Crisco passing itself off as cheese.

I was surprised when Dave Drum said some time ago that Provolone was
a bland cheese. My experience with Provolone had always been in
Ottawa and Edmonton, from an Italian store in little Italy, imported
and expensive, and either aged or smoked. I recently had an
inexpensive plastic wrapped chub of supermarket Canadian Provolone
and yes it was bland and totally without character.

Totally imitation, but lactose free and honestly labelled ...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: The Best Vegan Nacho Cheese Sauce
Categories: Vegan, Sauces
  Servings: 2 cups

      6 TB vegetable shortening or palm
           oil
      1 sm onion, thinly sliced
      2 md cloves garlic, thinly
           sliced
    1/2    jalapeno pepper, seeds and
           ribs removed, thinly sliced
    1/2 ts ground cumin
      1 ts ground paprika
    1/2 ts granulated garlic powder
      1    chipotle pepper packed in
           adobo sauce, finely chopped,
           plus 
      1 ts adobo sauce
      4 oz russet potato, peeled and
           thinly sliced
      4 oz roasted cashews 
    1/2 c  water
    1/2 c  almond milk
      1 ts hot sauce 
      2 ts pickling liquid from a can
           pickled jalapeno peppers
           Kosher salt to taste

Melt shortening in a medium skillet over medium heat. Add onions,
garlic, and jalapenos and cook, stirring, until completely softened
but not browned, about 4 minutes. Add cumin, paprika, garlic powder,
and chipotle (with sauce). Cook, stirring, until fragrant and
mixture starts to sizzle, about 1 minute.

Add potatoes and cashews and cook, stirring, until cashews are
lightly toasted, about 2 minutes. Add water and almond milk. Bring
to a boil, reduce to a bare simmer, and cook, stirring frequently,
until potatoes are fully tender, about 10 minutes.

Transfer mixture to the jar of a high-powered blender. Add hot
sauce, jalapeno pickling liquid, and a pinch of salt. Start on low
speed and slowly increase speed to high. Blend on high speed until
completely smooth, about 2 minutes, adding water a few drops at a
time as necessary to thin to desired consistency. Season to taste
with more salt.

Press mixture through a chinois, using the bottom of a ladle to get
it through. Cheese sauce can be stored in the refrigerator in a
sealed container for up to 1 week. To reheat, microwave in 30 second
increments, stirring in between, or reheat in a small pan on the
stovetop, stirring constantly, and adding extra water to loosen
sauce as necessary.

Posted by: J. Kenji Lopez-Alt
                                 
  From: Serious Eats                    
 
MMMMM-------------------------------------------------

YK Jim


... I'm pushing my pro real food agenda.

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