I am borderline obsessed by the Journeyman's Feast in this D&D-inspired menu, which seems to be a slightly less fancy version of a charcuterie board , and would like some suggestions on other food items I can use to make up my own 1-person board. [more inside]
A friend gave me a big hunk of aged provolone. This morning, I grated a little bit of it into my scrambled egg and it was effing delicious. Next up, melty slices of it on a hot Italian beef sub sandwich. How else can I use this cheese to best effect?
Left a pound of extra sharp cheddar cheese out of the fridge exposed to the air in an 80-degree kitchen for about twenty hours. It's "sweating" oil of some sort. Can I Eat This?
For complicated / irrelevant reasons a friend has suddenly acquired 18 pounds of Red Leicester cheese. It is good quality. However (again, complicated reasons) the cheese must be moved, used or transformed into something else within the next 72 hours or so. [more inside]
When I was in Crete recently, the owner of our B&B made us some delicious cheese pies. I would like to know what they are called so I can find a recipe. They were each slightly larger than a pack of cards, made from pastry (I don't think it was filo, but maybe) folded over some sort of soft salty cheese like feta or similar. It looked like they were deep fried or shallow fried in a lot of oil or butter. They were piled in a bowl and drizzled with heated honey. The B&B owner served them with rakomelo and said that was traditional for these pies. [more inside]
A sandwich with white bread, sharp cheddar cheese and dry-smoked hard salami is left at room temperature in a ziplock bag for about 8 hours. Is it still safe to eat? Can it be put in the fridge after the 8 hours and be good the next day? I'm not concerned about taste, just safety.
I'm looking at recipes for the Bhutanese chili cheese stew ema datse. I've seen ideas ranging from kraft singles (for the texture) to stilton (for the sourness and approximation of half-rotted yak cheese). I've seen mixes of jack and feta. Anyone with experience in this department?
A friend would like to send me some things from Canada, and I want to check up on the legality and potential hassles of doing so. Any input would be appreciated. [more inside]
This cheese was one of my favorite snacks to help me lose weight during my last push. What high protein/low carb/low fat foods do you love? [more inside]
Can Mac and cheese be made up and refrigerated a few hours in advance, then put in the oven?. [more inside]
I'd like to make a rich, creamy, queso dip for a holiday party, but have never made it before. Do you have any recommendations for a tasty recipe to follow?
Help me identify this Italian dessert that my wife had several years ago. She describes it as layers of Gorgonzola cheese, mascarpone cheese, and dried fruit. Possibly there were other elements but that’s all she remembers, aside from it being delicious. [more inside]
My sister just gifted me with 3 lbs of mild cheddar "crumbles" left over from her cheese carving class - what should I do with them, aside from Mac 'n cheese and/or beer cheese soup?
There was an old-ish block of cheese in the fridge kept in a zip-top bag, and I gave it the sniff test. It did not pass – I'm not here to ask if food that smells like Cthulhu's sneakers is okay to eat. A few seconds after tossing it in the trash, my nose started running, my eyes started to water, and my lungs filled up like I had bronchitis. I coughed deeply and uncontrollably for about 10 minutes. The coughing has mostly passed, but I still feel congested and runny and rather queasy and my eyes are still burning a little. The gym sock smell of the cheese has turned into a flavor that I can't wash out of my mouth. I feel absolutely horrid. What can I do to feel better? Do I need a doctor?
Where can I find cheese curds in south/mid-PA? [more inside]
Mr. Otter_Handler and I went to France in April and among many other delights managed to procure a small wheel of Livarot cheese, which was vacuum sealed by the fromageur when we bought it and refrigerated until our departure, then refrigerated once we got home. Mr. Otter_Handler opened it in late April, when in an effort to contain the aroma (yes, it does smell a bit like rotting cabbage) it was moved to a small dorm fridge in Mr Otter_Handler's study. It's June now and I can smell this cheese without opening the fridge. Is this cheese still good or can we say "au revoir" to this souvenir of Normandy?
I'm looking to buy a cheese or meat/cheese gift for someone. No crackers because the recipient eats low-carb but meats and other stuff would be ok. Any suggestions or ideas are welcome!
In preparation for an overseas move, tomorrow evening I'm popping open a few bottles of wine I've carried from house to house over the years. Please recommend some fine cheeses (or other things, other than foie gras) that will go well with these wines: [more inside]
I made some really delicious tacos, but I have a lot of crema mexicana and queso fresco left over in proportion to the other ingredients. How can I creatively use the extra crema mexicana and queso fresco to make stuff that won't be too similar to the tacos I will have been eating all week?
Recently poutine came up in a convo I had with a foreigner. After they told me they visited Canada and while here made sure to try poutine, I explained to them that I was familiar with poutine before most Canadians knew what the hell it was and that in the not-too-distant past poutine wasn't well-known outside of Quebec. I estimated that it only started becoming popular outside of Quebec in maybe the late 90s. Am I off in this estimate, MeFi? [more inside]
I'm traveling to Oshkosh, WI from DC in mid-April for a business trip and will potentially have some time to kill before flying home. What fun stuff might I be able to do while I'm there? [more inside]
We're making a sort of fancified mac and cheese dish that uses a quantity of shredded Gruyere and Gouda. So I shredded the cheese, without actually reading the recipe, and shredded all the cheese we bought. That turns out to be more or less twice the cheese we actually need. Help! [more inside]
My wife and I had an amazing cheese at a party last night. It was soft, about the size of a typical wedge of grocery store brie, but with a black-and-white speckled rind and a very pungent odor. Any ideas?
Preferably plain, preferably low fat, and preferably from Kroger. The yogurt is for an elderly family member, and the plan is to add fresh fruit. For bonus points, any suggestions for a natural fiber supplement to mix in would also be beneficial. I've heard flax seed is used for that purpose, though other/better suggestions would be appreciated. Thanks
I recently figured out I'm lactose intolerant, and am still figuring out my lactose limits/sometimes forget I don't do well with cheese. Hence, I had two pieces of pizza with cheese yesterday and I've been having some exciting gastrointestinal distress for the past 24 hours. I've also been very tired, have some skin tenderness, and the muscles on the top of my thighs are achy like I stood a lot yesterday (but I did not). Can this be related to lactose intolerance? If the answer is yes, how long should I expect this to last?
My in-laws order pizza a lot. They love it. Some people pepperoni, some just cheese. No matter what I do, it's always dry bread with cheese and grease. I'm even getting tired of Hawaiian style, my favorite. Help me innovate more pizza ideas! [more inside]
I have made a lovely bolognaise. I think it would be even lovelier with parmesan. If I buy some parmesan I won't use up the whole wedge. Is there anything interesting I could use the leftover parmesan for? Or alternatively, something other than parmesan that is dynamite on a bolognaise sauce. [more inside]
A friend of mine is hosting a party. The theme is Spreads on breads. Friends, I am so excited, and so is my stomach. Please share with me your most delicious spread recipes, and the breads they taste the best on. [more inside]
Some time ago, Burger King replaced the yellowish cheese used in their cheeseburgers to remove cost from the burger. This changed my all-time favorite cheeseburger into a bland me-too shadow of its former flavorful self. Who can tell me what flavorsome cheese Burger King used before the low melt point plastic that they now put into the new "cheeseburger"
What delicious things do you make with cheddar cheese? Breakfast, snacks, lunches, sandwiches, dinners, all are welcome. [more inside]
My dear friend got married late last year and I'm a little behind on sending him and his new wife a wedding present. I'd like to find them something ~$50, related to cheese (like a cheese smoker or a really cool cutting board—they love cheese and will be opening a small cheese shop soon). I'm having a very hard time finding such a thing. They also like vintage, retro, rockabilly, steampunk and the like. They are in California and I am in England; sending them something from the US would be preferable but if there's something uniquely British here and not too much cost to ship I could manage that too. Any ideas for specific items to purchase would be most welcome, thanks!
Watching the video from this FPP got me wondering. There are countless scenes in movie and TV shows that depict somebody shooting somebody else and that person falling to the ground dead from a rooftop, ledge, etc. (and possibly Wilhelm screaming on the way). Are there any examples where the shooter/killer keeps firing at the gravity-stricken victim while they fall?
I love the When Cheese Fails series! And I was wondering what that sound/tune in this video is: http://www.youtube.com/watch?v=ybP5J4MSgxI at 4:16 - 4:33 I like listening to music, so maybe a music type or perhaps a link to a specific tune. Listening to it makes either want to A) Transcend this world or B) Kill myself Thanks.
Can it be salvaged? The goal was anything cheese-like. The resident cheese-maker is at work right now. [more inside]
I am mailing my friends a package for Christmas. They live in Africa; I'm in the US. They asked for cheddar cheese (among other things). How do I make this happen? [more inside]
Why are individual string cheese packages inside a larger multi-pack numbered? I've seen it in several different brands, but most recently noted on Trader Joes brand string cheese. It appears as a teeny number on the bottom of the back (or flat) side of the string cheese (I can post photos if necessary). I can't think of a practical reason for this- I don't distribute the cheeses in order (unless I'm really paying attention), so it doesn't really help me keep track of them any better than a glance at how many I have left would. So, what am I missing?
I just came home to find a box containing some lovely Asiago cheese, sitting in my mailbox. In Arizona, where the current temperature 101°F, and today's high was 109. It was shipped to me from Italy (straight from the town of Asiago!), about a week ago, so has spent several days in transit. This is not aged cheese, but semi-soft younger Asiago as is more common in Italy. It smelled ripe, but not unpleasant, and there was no mold or anything visible. Can I eat it? Will it kill me or make me sick? Is it likely to still taste good, even if it's technically edible? Is there anything special I can do to preserve whatever integrity of the cheese may be left? [more inside]
Mrs. Arbac and I will be up in the Bay Area this coming weekend. We had hoped to take a Cheese/Wine tour through West Marin Food and Farm Tours after reading about them in a recent newspaper article. But sadly, they're all booked up for Sunday June 30th and their tour starts a little too early on Saturday to make it up to Marin from SFO Saturday morning. Does anyone have recommendations for an alternative tour operator?
I've been a picky eater all my life but I am trying to expand. I go into the supermarket and see all the different cheeses and I really want to just try something, do something, but I'm scared to just buy a hunk of cheese and eat some. Where do I start with cheese? [more inside]
Please help me not poison myself and my boyfriend tonight at dinner. I've checked the other fresh-mozzarella AskMes and they all seem to pertain to mozzarella left out for long periods of time. (The Google Machine renders similar results, or otherwise different circumstances.) Cheesemongers of MeFi: Can I Eat It? [more inside]
In my 30s and no kids. Help me spend my money on honey. [more inside]
I bought some goat, gruyere, fontina, blue, and fancy cheddar cheeses from a gourmet cheese shop last night and left it in my car overnight (it only gets down to about 70 degrees -- if that -- at night where I live). Can I still eat it? [more inside]
Hope me, hive mind; hope me find this TV ad! My buddy bet me it couldn't be done; let's prove him wrong... [more inside]
My SO and I were having some italian-themed chicken wings, and had some fresh-grated parmesan cheese on the side in a copper bowl. After our meal, we were cleaning up and transferring the leftovers to the fridge for storage, and the cheese on the bottom of the bowl had turned a light blue. Does anyone know why this happened? Given that it happened over only a few hours to just the cheese in contact with the bowl, I'm thinking it was some kind of reaction with the copper.
I LOVE the powdered cheese of mac 'n cheese. I don't need the whole box, and I know how to make tasty homemade mac 'n cheese. I just want to duplicate the powdered cheese with real home ingredients. Imitation Annie's, if you will. [more inside]
Teach me how to make Cancoillotte cheese from things I can buy in an American supermarket or (unlikely) where to buy it for shipment to the USA (Nebraska). [more inside]
Help me find the name of this hard, pungent Italian cheese. [more inside]
Are there other brands of dairy cheese that use the same or similar process as Finlandia to make their cheese lactose-free? [more inside]
Cheese lovers and good cooks, how do you suppose he did this? It looks straightforward - and amazing! But I want to be sure I'm not missing something.
What exotic cheeses should we try in place of the ordinary (american, cheddar, muenster, mozzarella)? Recommendations for exotic cheese dishes also welcome! [more inside]