Text 19053, 127 rader
Skriven 2014-11-07 23:33:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 19022 av Michael Loo (1:123/140)
Ärende: Re: cheese 220
======================
 -=> On 11-06-14  07:06,  Michael Loo <=-
 -=> spoke to Dale Shipp about cheese 220 <=-

 SH> Some of the cheap cheeses, including virtually all the ones made by
 SH> Kraft now use natamycin. That includes some brands that they have
 SH> taken over that formerly were good cheeses.

 ML> That is really discouraging. The Cracker Barrel
 ML> products used to be quite worthwhile, for a mass
 ML> market product. I used to buy the extra sharp

We have often bought and enjoyed Cracker Barrel cheeses in the past,
especially the extra sharp and the white Vermont cheddar.  We were in
BJs  this week and I took a look at the label.  Down near the end of the
ingredients was natamycin.  Someday we might buy another small sample
just to see if the taste has changed.

 ML> increased. Never did I have a problem with the
 ML> fungal contamination that natamycin is supposed
 ML> to forestall.

We sometimes also leave cheese in the frig for a considerable time in
its original wrapper and have not had a problem.  When we buy the BJs
size of shreded cheese (usually a Mexican blend), Gail will parcel it
out into ball jars and vacumn seal them.  No problem there either.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Labra (T) "Vegetables In A Mingling Mood"
 Categories: Low fat, Indian, Posted
      Yield: 4 Servings
 
      2 tb Water or broth
  1 1/2 t  Sugar
      1    Bay leaf
    1/4 ts Five-spice
      3 tb Peeled, minced fresh ginger
    1/2 ts Turmeric
      2 ts Ground cumin
    3/4 ts Salt
    3/4 c  Chopped tomatoes
    1/2 c  Water
    1/2 lb Potatoes, cut into 1" cubes
  1 1/4 c  Yams cut into 1" cubes
      2 c  Cauliflower cut into florets
           1 1/2" in diameter
      1 c  Green beans, cut crosswise
           Into 1 1/2" lengths
      2 c  Eggplant cut into 1" cubes
      2 ts Red chili paste (optional)
           Or (see below)
    1/4 c  Thawed frozen peas
    1/2 ts Garam masala
           Garnish:  Boris (lentil
           Dumplings) (optional)
 
  TIPS:
  
  ~ cook veggies uncovered part of the time/when simmered covered for a
  long time veggies become soft and mashed, but cooked uncovered they
  develop a rich roasted flavour
  
  ~Crush a few of the veggies at the end with the back of a spoon to
  release their essense, blending to form a unique sauce
  
  ~since the quantity is large, a 12"(30cm) DEEP-SIDED skillet is
  needed/this allows the veggies to lie in a single layer,which results
  in more even cooking, rich roasted flavour+ holds their shape better
  
  ~important to add spices in order as indicated; for instance garam
  masala-a hot spice is usually added when the heat is turned OFF,
  otherwise it will lose its aroma with high heat, and turn bitter if
  overcooked.
  
  INGREDIENTS:
  
  1. Heat water or broth in skillet (nonstick or Dutch Oven) over med.
  heat Add sugar and fry(a few sec.) til it darkens/Turn heat to
  med.low, fry bay leaf + 5-spice til they start crackling.  Add ginger,
  turmeric, cumin and salt; then tomatoes + water.  Add potatoes and
  yams.  Simmer, covered for 15 mins.
  
  2. Add cauliflower, beans, eggplant + red chili paste.  Simmer,
  covered, for 10 mins.  Turn heat to med. low.  Uncover + cook til the
  veg. are almost tender approx. 10 mins.  Sprinkle 2 to 4 Tblsp hot
  water over the veggies if they start to stick to the bottom, but try
  not add any more than necessary; the sauce should be thick and clingy.
  
  3. Add peas + simmer, covered til the veg. are tender, 3-5 mins.
  Remove from heat.  Blend in garam masala.  Using the back of a spoon,
  mash a few of the potatoes + yams to mix with the sauce.  Sprinkle
  cilantro on top.
  
  SERVING SUGGESTIONS:
  
  In a typical Bengali home it would be served with rice, tart red
  lentils, mellow tomato chutney or soft bread.
  
  TO PREPARE RED CHILI PASTE:
  
  Dried red chili, made into a paste adds a rich,warm flavour + a mellow
  hotness to the dish.  You can roast the chilies first, to further
  enhance the paste.  Put 2-4 whole dried red chilies on an ungreased
  griddle or skillet over low heat.  Turn as soon as they start t o
  darken on the bottom.  Repeat for the other side.  Soak the chilies in
  hot water for 15 mins or til soft.  Remove the seeds to reduce
  hotness.  Grind the flesh with a mortar and a pestle or in a
  mini-chopper using 2 tsp or so of the soaking water.  *Do not
  substitute with commercial red chili paste.  This paste contains other
  ingred. which will alter the taste of the dish.
  
  Date:    Thu, 20 Oct 94 16:27:39 EDT
  From:    cliberat@cott.com
  SOURCE:  The Healthy Cuisine of India (recipes from the Bengal region)
  AUTHOR:  Bharti Kirchner
  
  Converted to MM format by Dale & Gail Shipp, Columbia Md.
 
MMMMM


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