Text 16470, 113 rader
Skriven 2014-08-31 09:33:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av John Guillory
Ärende: Bleu Cheese
===================
-=> JOHN GUILLORY wrote to DAVE DRUM <=-

 -> All cheese basically is rotted milk - cow, sheep, goat, camel, buffalo,
 -> whatever. As I am not lactose intolerant I enjoy nearly all of it. I have a
 -> friend who is just getting into making cheese - right
 -> alongside his wine making
 -> operation - neither on a commercial basis. His chief
 -> complaint is that its very
 -> hard to source raw milk.

 JG> Yeah, I heard that... I don't want to see how American or Swiss
 JG> cheese is made... I like that too much!  As far as the 'raw milk' I bet
 
Cheese isn't as bad as sausage, lunch meat, or laws. You most definitely don't
want to see those bring made. Back in the 60's I went to load a load of product
at the Hy-Grade plant in Iowa. And took the nickel tour of the plant. I
couldn't eat lunch meat for almost 10 years after that. Still can't do bologna
- but that's a very different story.
 
 JG> he could find a source over here... ;-)  My neighbors to the right 4-8
 JG> acres is a couple of pastors of cows.... I've got an 18-wheeler that
 JG> drives this large tanker labeled milk on the back in every morning...

We have a huge Prairie Farms creamery operation near me - so I see a lot of 10
and 18 wheel tankers hauling milk into it. But, it's only raw until they run it
through their process to be pasteurised and homogenised.
The state and feral regulators are death on RAW milk - which is why it's hard
to obtain unless you have a herd of your own and a place to pasture and milk
them. And I am not sure, but I think it may be illegal to sell or import raw
milk cheeses in this country.

 JG> While the cows in the pastor near me do not appear to be raised for
 JG> milk, someone apparently in the area is milking their cows....   Don't
 JG> know if you'd want to get the milk from the cows near my house

Been 60 years or more since I squeezed a teat. Dunno if my hands/muscles could
still manage to do a complete job on ol' Bossy.

 JG> though... The deputy that owns the place lets the entire sherrif's
 JG> department hunt on his land right next to one set of cows...  For folks
 JG> like myself who stay up during the night while the wife's at work, then
 JG> sleep in the morning.... It gets interesting trying to sleep with gun
 JG> shots going off behind your head.... ;-)

Try shooting back. Or setting off fireworks to scare the game into hiding. That
ought to p*ss 'em off right proper.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Texas Firecrackers (Poppers)
 Categories: Appetisers, Chilies, Poultry, Cheese, Breads
      Yield: 12 servings
 
     24    Jalapenos; stemmed, seeded
      6 oz Monterey jack; cut in
           - rectangles
      6 oz Chicken; in strips
     24    Sheets phyllo dough; thawed
           Butter flavor cooking spray
     48    Fresh long chives; opt
 
  Select 24 peppers, use others for garnish.
  
  Remove and discard stems and seeds from peppers, drain
  thoroughly on paper towels.
  
  Stuff each pepper with one piece of cheese and 1 chicken
  strip.
  
  Spray both sides of 4 phyllo sheets with cooking spray;
  stack. Cut stacked phyllo in half lengthwise and then
  crosswise.
  
  Place 1 pepper on each phyllo stack, at one long end.
  Starting with the long end, roll phyllo around pepper.
  Twist ends to seal. Place on a baking sheet. Repeat with
  remaining phyllo and stuffed peppers.
  
  Bake at 375oF/190oC for 20 minutes or until golden. Tie
  twisted ends of pastry with chives, if desired. Serve
  immediately.
  
  Serve with salsa for dipping the twisted ends.
  
  If you substitute banana peppers, roast at 400oF/205oC
  until charred. Cool completely; remove and discard stems
  and seeds.
  
  Slice the green portion of green onions lengthwise and
  substitute for chives.
  
  Freeze unbaked Texas Firecrackers in an airtight container
  up to 3 months. To serve, bake as directed, and tie with
  chives, if desired.
  
  Notes: True to their name, these appetizers start with a
  little sizzle, and when you discover the peppers inside,
  they end with a nice "pow."
  
  Recipe By: Southern Living 1995 Annual Recipes
  
  FROM: Cheryl Wolfe & Mike Kuhlmann; Chile-heads List -
  25 Aug 2000
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A Cornish hen in the hand is only enough for one person. - Anonymous
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