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.
posted by mikurski
on Apr 3, 2013 -
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]
posted by jepler
on Jan 22, 2013 -
I am taking a last-minute, whirlwind tour of Switzerland from August 29-Sept 7th, and need budget lodging recommendations. [more inside]
posted by larthegreat
on Aug 20, 2012 -
CookingFilter: I've been making a bunch of Asian fusion dishes lately and I don't think I've ever been satisfied with a component crucial to my understanding of food: the cheese! [more inside]
posted by dubusadus
on Jul 3, 2012 -
So I just baked mac and cheese for a dinner party tonight. Anyone have tips on how to reheat this thing so it doesn't turn into cement? [more inside]
posted by roger ackroyd
on Feb 6, 2012 -
Someone ordered me a nice selection of Spanish cheeses
for my birthday. It was shipped on Monday, according to the packing slip. It reached my office during business hours on Tuesday, but I was out that day and yesterday.
The box sat there until today, when I brought it home. I opened it just now, and found 4 vacuum-packed cheeses in a little styrofoam cooler with a cold-pak -- but everything was at room temperature.
The box was labeled PERISHABLE. The cheeses themselves are labeled KEEP REFRIGERATED. I've got the cheeses in the fridge now. Do you think they're still safe to eat?
posted by Artifice_Eternity
on Mar 31, 2011 -
What's the language in these ads?
(And what country thinks of milk + pandas, or Chinese + cheese?)
posted by kestralwing
on Sep 22, 2010 -
Help me find out what type of cheese this is! (It tastes like the Handi-Snacks cheese) [more inside]
posted by mungaman
on Sep 15, 2010 -
I just received some delicious-looking raw-milk cheese in the mail. It was room temperature. It does not appear molded. It is shrink-wrapped. I'd hate to waste it, but I don't want to take any chances especially because it is raw-milk cheese. [more inside]
posted by verevi
on Dec 31, 2009 -
What sort of dairy product did I inadvertently create? Bad housekeeping details under the fold... queasy stomachs beware! [more inside]
posted by LOLAttorney2009
on Nov 21, 2009 -
I'm thinking of putting cream cheese on bagels, wrapping them in plastic wrap and selling them. I expect to be sold out in 2-3 hours. Should I be concerned about the cream cheese going bad? Any other food safety issues?
posted by rudy26
on Nov 9, 2009 -
Is Velveeta cheese transparent before artificial coloring is added? Or is this just an Urban Legend?
posted by cleverevans
on Oct 21, 2009 -
It is well-known that opera singers don't drink much milk because it makes phlegm and affects their voices, but what about cheese? Does that cause phlegm?
posted by Quillcards
on Sep 17, 2009 -
I made this casserole
last night for dinner, and it was quite tasty. I'd like to add it into my regular rotation of suppers, but the gruyère cheese is kind of expensive at my local market. Can you suggest a more pedestrian cheese I can use instead? I guess it would have to be something that was similar in hardness/melting point. (Similarity in taste would be nice, but I realize with supermarket cheeses I can't have everything). [more inside]
posted by bluefly
on Aug 13, 2009 -
Will frozen buttermilk thaw with its active cultures intact and...well...active? Ditto for yogurt. [more inside]
posted by peachfuzz
on Aug 5, 2009 -
Have you ever successfully brought French cheeses into the US? Did you declare them, or not? Also, seeking recommendations on the raw milk cheeses I shouldn't miss, and wrapping/packing advice.
posted by CunningLinguist
on Jun 30, 2009 -
I ran out of crackers the other day and decided to try making my own. I can't say the finished product was exactly what I had in mind when the cracker craving struck, but tasty they were, and now I'm on a quest. Anyone here have a crispy, savory cracker recipe to share? [more inside]
posted by maryh
on Apr 5, 2009 -
I ate some cheddar cheese with a pink bacterial plaque growing on it, could this be something that'll make me sick? [more inside]
posted by CTORourke
on Mar 23, 2009 -
I have some Spanish 'Queso Tetilla' cheese (a soft cheese completely surrounded by a hard rind). It's about a month old and got taken in a suitcase from Barcelona to the UK for about 16 hours - apart from that, it's been in the fridge the whole time. There are a couple of spots of blue mould on the rind, and a soft patch where a sticker was (through cellophane), but having cut into it the inside seems OK. Should I Eat It? [more inside]
posted by Kirn
on Nov 23, 2008 -
I would like sharp cheddar. The best sharp cheddar recommendations you've got. Complex, subtle cheddars are great, but I'm also feenin' for cheddar that is sharp beyond belief. So if you don't have the cheddar equivalent of a 25-year old Bowmore, a perfectly acceptable alternative is the cheddar equivalent of a ziploc bag full of Everclear. Let the cheese strike my taste buds, hard.
posted by Greg Nog
on Apr 3, 2008 -
TravelinginFranceFilter: I know there have been loads of questions about France. We're looking for beautiful places in the countryside, great cheap food and reasonable accommodations. I'd love to have the perfect trip that matches my favorite things: [more inside]
posted by Deathalicious
on May 2, 2007 -
70/80s sci-fi/horror movie filter: Does anyone remember a movie that was broadcast on network television in the very early 80s that involved claymation dinosaurs attacking a house and aliens that entered the house through a key-hole (?). [more inside]
posted by lyam
on Feb 24, 2006 -
It seems that sticking cheese in the freezer
would stop the ageing process, but what about keeping it in the fridge. Could I buy medium cheddar
, and stick it in the fridge for a year before opening it? Anyone tried this, any mold or other problems with eating year old but unopened cheese?
posted by pwb503
on Feb 10, 2006 -