Text 26415, 89 rader
Skriven 2015-04-27 05:28:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Re: misery meats 567
============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Giant Eagle and Price Chopper are far removed from my areas,
 ML> though they have been graced with my presence (the former in
 ML> West Virginia, the latter in rural Maryland). I wouldn't be
 ML> surprised if the former carried liver cheese but would be
 ML> quite taken aback if I were told that the latter did, and I
 ML> walked past it without picking up some, though that might be
 ML> attributable to my eyesight issues. Speaking of which, I have
 ML> been told that my eyesight is now correctable with lenses of
 ML> newer materials to inside 20/100 - three times as good as I
 ML> could get up to now. This might make it even legal (though
 ML> not particularly safe) for me to drive or operate heavy
 ML> machinery, though I doubt I will do so.

You might be better at it than some who would benefit from a pane of glass in
their navel due to a cranio-rectal infarction (or cell phone which is nearly as
bad).

 ML> In Bavaria, the food's home, there is not and never has typically
 ML> been any liver in the stuff, to my dismay.
 DD> It is interchangeably called Fleischkaese - which, IMNSHO, is more
 DD> accurate.

 ML> I suppose half accurate is better than zero accurate, but
 ML> the Germs are famous for giving weird and antidescriptive
 ML> names to foods. I think I recently may have sent one of you
 ML> a recipe for Handkaese mit Musik, which is neither made out
 ML> of nor by hands, and the only Musik is that of the malodorous
 ML> nether trumpetings that happen shortly after ingestion.

In defence of the Deutsch -- Latin: ca-seus, actually: "fermented, sour become
one"

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

      Title: Koch Kaese
 Categories: Dairy, Spreads, Cheese
      Yield: 1 pound

  2 1/4 c  Quark
  3 1/2 tb Butter
      1 ts Salt
      1 ts Soda
      2 ts Caraway seed
      2 c  Buttermilk
           Fresh pepper

  PREPARE QUARK: Combine the quark with the salt and the
  soda and spread it in a flat dish. Cover the dish. Keep in
  a warm place in the kitchen. Give the quark a turn each
  day. The Quark will become yellowish and "glassy". Once
  the the quark gets a slightly "cheesy" smell, and no
  longer tastes sour it is ready to be used.

  IMPORTANT: This cheese succeeds only, if the quark is
  perfectly dry. Make certain that salt and soda are very
  well blended with the dry quark (you can use an electric
  hand mixer), so that the soda and salt comes into contact
  with the Quark

  Place the quark in a pot on low heat, stirring it while it
  warms, approximately 10 minutes. Stir in the butter and
  remove the pot from the heat and place in a bowl over a
  pot of hot water. Continue to stir and gradually add the
  milk. Once the mixture is smooth, add the pepper and the
  caraway seed and continue to stir slowly until the
  ingredients are well incorporated. At this point you can
  season the cheese with additional salt and pepper as
  needed. Make sure to stir it thoroughly. Pour the mixture
  into small stoneware containers with lids. The cheese can
  be stored in the refrigerator for 2 weeks. Important.

  Tip: The consistency of the cook cheese depends on the
  quantity of the milk used. If one would like the cook
  cheese thinner, increase the milk. You may also stir in
  some some cream to thin the mixture

  Recipe from: http://community.tasteofhome.com

  Uncle Dirty Dave's Archives

MMMMM

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