Text 26161, 75 rader
Skriven 2015-04-20 06:10:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Provolone
=====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 > China Mart shuttered five stores rather abruptly for "plumbing
 > problems". Oddly none of the building and/or health departments in
 > the jurisiction areas of those five stores have any record of
 > violations or citations vis a vis plumbing. And no sign of
 > plumbing or sewerage contractors has been seen. Giving rise to a
 > field day for conspiracy theorists.

 JW> Quite probably union busting.  And that's not just a CT; Wal-Mart
 JW> has history.

That was my thought. Even though Sam Walton was an astute businessman he was a
skinflint with the help. That attitude has carried forward after his demise.
Not to mention that the economies of scale have risen up to bite Wally World on
the blind cheeks. Being all things to cheap shoppers means gazillions of SKU
numbers to track and stock. So, the dollar stores, with their more limited
inventory are eating Bentonville's lunch.

 > I never met a cheese I didn't like. Although provolone and provel
 > aren't my favourites - being barely more flavourful than mozzarella.

 JW> I wondered why you used to say that until I bought some young,
 JW> cheap, domestic provolone. If you ever venture into a good Italian
 JW> grocery store or deli try their aged or smoked imported provolone.
 JW> You will shortly change your tune.

Fair enough. Although I may have to stop in Litchfield, IL on one of my
delivery rounds. Italian-American Importing closed when the non-lawyer parts of
the Frasco family died. And Angela Fazio put Angela's Italian Foods on hold
while she has returned to Italy to care for her Mum in her final days. I used
to buy my prosciutto and Parm at Angela's. Provel is a white processed cheese
particularly popular in St. Louis cuisine, that is a combination of cheddar,
Swiss, and provolone cheeses. I've tried provel - and I must say, "I don't get
it".

MMMMM Recipe via Meal Master (tm) v8.06

      Title: Homemade Provel Cheese
 Categories: Five, Cheese
      Yield: 2 cups

      1 c  Shredded white cheddar
    1/2 c  Shredded Emmenthaler
    1/2 c  Shredded provolone
      1 ts Liquid smoke

  Toss all ingredients together

  Mix well to incorporate liquid smoke.

  Keep refrigerated.

  NOTES: I was suspicious of the added liquid smoke, though.
  This could be the make-it-or-break-it ingredient. I bought
  this Lazy Kettle brand Hickory Liquid Smoke that claims to
  be all natural with no artificial flavours, colours, or
  preservatives. It smells very strong, and so I used only 4
  drops instead of the full teaspoon the recipe calls for.
  Then I melted the cheeses together, chilled, and grated it
  again just because IgCOm sometimes ridiculous.

  Posted by Maggie Caldwell on September 6, 2013

  Recipe from: http://lifeinaskillet.com

  Uncle Dirty Dave's Archives

MMMMM

... 100% of the people who ate broccoli in 1830 are dead.
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