Text 19411, 102 rader
Skriven 2014-11-15 07:19:42 av Dave Drum (1:261/38)
  Kommentar till text 19312 av Jim Weller (1:123/140)
Ärende: cheeses
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Kraft Singles

 JW> You know of course that they aren't really cheese or even processed
 JW> cheese but merely a processed cheese food product (which is still
 JW> more foodlike than cheese flavoured products and imitation cheese).

But they ain't Velveeta.  Bv)=

 JW> The enzymes on the label refers to the rennet

 DD> Then what is the "cheese culture"

 JW> Cheese cultures are strains of bacteria captured at cheese dairies
 JW> that make great cheese, so that you don't have to rely on unknown
 JW> wild airborne bacteria to sour and flavour your milk.

Fair enough.

 DD> Saputo

 JW> A Canadian company started as a Montreal cheese store by an Italian
 JW> immigrant, which became truly huge. Saputo also owns US based Alto
 JW> Dairy, Canadian Dairyland, William Neilson (dairy, ice cream,
 JW> instant puddings, Cadbury Canada, a whole whack of other chocolate
 JW> bar brands and Vachon Bakery (Hostess Canada (Twinkies) and similar
 JW> Canadian cakes called Mae West, Jos. Louis and Half Moons). The guy
 JW> is a billionaire several times over.

There are a bunch of Saputos around here - mostly in the food bidness. Russel
had a popular Pizza Drive-In, and with his brother Joe (Giuseppe) had Saputo's
Twins Corner -  a sit-down, white tablecloth joint. Joe's son Joe (not
Giuseppe, Jr.) has fronted several Italianish joints. Etc, etc, etc. There are
more Saputos in the local food business - but those are the ones I know
personally.

 JW> You know this dish well, Cheesy Florida fish ...

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Red Snapper, Pensacola
 JW>  Categories: Seafood, Main dish, Cheese
 JW>       Yield: 4 Servings

Sorta like my Fish Parmesan - but only "sorta".

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dave's Fish Parmesan
 Categories: Seafood, Cheese, Sauces, Mushrooms
      Yield: 8 Servings

      2 lb Fish filets or steaks
     26 oz Jar Onofrio's Basilico sauce
           - or Marinara sauce *
           Salt & fresh black pepper
      1 lb Mozzarella or Provolone;
           - sliced or shredded
      1 lb Crimini/Swiss Brown button
           - mushrooms, cleaned, sliced
           - reserving 8 buttons
           Fresh grated or shaved
           - Parmesan cheese
      8 tb Butter; melted

  Preheat oven to 425øF/220øC.

  Spread a thin layer of sauce over bottom of baking dish
  place a layer of firm whitefish filets on the sauce. Salt
  and pepper the fish. Sprinkle some sliced mushrooms over
  fish and place cheese in a layer over the mushrooms.
  Spread a layer of sauce over the cheese and repeat the
  fish, mushroom, cheese layers until the baking dish is
  near full or you run out of fish.

  Top the last layer with cheese, the remaining sauce in
  the jar and the 8 reserved mushroom buttons. Grate or
  shave Parmesan over until you are ashamed of yourself or
  until you run out of cheese.

  Drizzle the melted butter over the cheese and bake until
  fish is done - 15 to 20 minutes

  * Available from www.onofrios.com. Or you may use Ragu,
  Prego, Classico, etc.

  I like the addition of the basil in the Basilico sauce. If
  you don't care for basil with your fish use the straight
  marinara. - UDD

  Adapted from a NYT Cookbook recipe and served many times
  from Dirty Dave's Kitchen.

  MM Format by Dave Drum - 10 June 1997

MMMMM

... Smoking is one of the leading causes of statistics - Fletcher Knebel

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