Text 19567, 105 rader
Skriven 2014-11-19 05:28:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Blue cynicism
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I am sometimes amazed by what the FDA allows or turns a blind eye to.

 ML> I would be more than amazed if that particular
 ML> falsehood went unchallenged, though.

 DS> The Cabot cheese that I looked at did say enzymes, but the Kraft
 DS> clearly said natamycin.

 ML> One good thing about natamycin is that it will forestall cheese
 ML> going blue.

 DD> If you mean blue fur - I agree. If you mean blue veins - as in Stilton
 DD> or Gorgonzola, that's not a good thing.

 ML> It presumably does not discriminate based on color,
 ML> creed, or employability. The outside blue and the
 ML> inside blue (and some of the whites as well) are
 ML> different strains or species of Penicillium. Blue
 ML> is in blue veins only because the cheesemakers
 ML> (blessed be they) inject the virgin cheese with
 ML> the mold - otherwise it would grow on the outside
 ML> just like the stuff you find in the fridge.

I am given to understand that the strains of "Old Moldy Vat" injected into the
blue vein cheeses are very specific and carefully maintained/protected.

 ML> =

 ML> Okay, I could run an ice cream store with 20 gallons
 ML> at a shot (not that I'd want to, though).

 DD> I can't see you staying put long enough to run any sort of store,
 DD> restaurant or gas station.

 ML> Easy, hire a thief to do the day-to-day.

So long as you can find a reliable one who supplements his meagre salary by
only 5% of the receipts. And build that calculation into your pricing
structure.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blue Cheese-Stuffed Burgers
 Categories: Beef, Cheese, Mushrooms, Herbs, Chilies
      Yield: 4 servings
 
      6 oz Cremini mushrooms; thin
           - sliced
      1 lg Red onion; thin sliced in
           - rings
      1 c  Red wine vinegar
    1/2 c  Olive oil
      1 ts Dried basil
      1 ts Dried oregano
           Salt
           Fresh ground pepper; to
           - taste, + 1 tbsp.
      2 lb Ground beef
      4 oz Blue cheese
      2 tb Dehydrated garlic flakes
      1 tb Coriander seeds
    1/2 tb Dill seed
      1 tb Crushed red chile flakes
    1/2 tb Dried onion flakes
      4    Hamburger buns; toasted
           Dijon mustard; for serving
 
  Place mushrooms and onions in a bowl. Bring vinegar, oil,
  basil, oregano, salt, and pepper to a boil in a 1-qt.
  saucepan; pour over mushrooms and onions. Let cool; cover
  with plastic wrap and refrigerate for 1 hour.
  
  Season beef with salt; divide into 4 flat patties about
  1/3" thick. Place 1 oz. blue cheese into the center of
  each patty; fold sides of meat up and over cheese. In a
  spice grinder, grind 1 tbsp. black pepper, garlic flakes,
  coriander, dill, chile flakes, and onion flakes into a
  coarse powder. Rub spice mixture over each burger, coating
  it completely.
  
  Heat a charcoal grill or set a gas grill to high; bank
  coals or turn burner off on one side (see Grilling 101).
  Grill burgers, flipping them once, until cooked to desired
  doneness, about 12 minutes for medium rare. If outside
  starts to burn before burgers are cooked, move to cooler
  section of grill until done. Serve on buns with pickled
  mushrooms, red onions, and Dijon mustard.
  
  Serves 4
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 20 August 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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