Feta Cheese?

In article <[email hidden]>,

OmManiPadmeOmelet said:

What's the big deal about Feta Cheese?

I bought some at the greek market the other day because someone on
Austin.food had raved about it, and I find it rather salty and overly
rich. Sure not an eating cheese.

I eat it mostly in salads.

Quoted message said:

What can I cook with it that would be low carb?

When I have leftover roast lamb, I'll warm it up and warm up a flour
tortilla (I use whole wheat, but you could use low-carb), and wrap the
tortilla around chunks of lamb, feta, and maybe some herbs like fresh
parsley. YUM!

Years ago a friend made a big platter of fettucini with a fresh tomato
sauce (the tomato chunks were warm, but no really cooked) and feta
cheese. Really really good.

Quoted message said:

That market was a fascinating place. Lots of stuff I was not familiar
with and they had a heck of an Olive bar. I'm not really up on Greek
cooking so may have to do some googling...

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

Roast lamb you say? Warming up that mad lamb disease?

Quoted message said:

When I have leftover roast lamb, I'll warm it up and warm up a flour
tortilla (I use whole wheat, but you could use low-carb), and wrap the
tortilla around chunks of lamb, feta, and maybe some herbs like fresh
parsley. YUM!

I'm not big on Feta cheese. I hate beets and sweet potatoes too. I think
it's just a question of like and dislikes. The big deal is if you don't
like it, and it's chic to eat it, and people say...Oh, you must try this
brand of Feta cheese. Sort of like wine. I hate wine and all my friends
go on and on about it, and I just say...I love Annie Greensprings,
Thunderbird, and Mogen David... that's good to me. :-)

--
Cheri

OmManiPadmeOmelet wrote in message ...

Quoted message said:

What's the big deal about Feta Cheese?

"OmManiPadmeOmelet" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

What's the big deal about Feta Cheese?

I bought some at the greek market the other day because someone on
Austin.food had raved about it, and I find it rather salty and overly
rich. Sure not an eating cheese.

Feta cheese is very salty. You must immerse it in a cup full of milk for 1
hour or two.
When you will taste it will be unsalted and you'll be able to eat it!!!! I
use to do in this way also with Smoked herrings.

Cheers
Pandora

Quoted message said:

What can I cook with it that would be low carb?

That market was a fascinating place. Lots of stuff I was not familiar
with and they had a heck of an Olive bar. I'm not really up on Greek
cooking so may have to do some googling...

TIA!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

Sorry to tell you, but some of us like that salty, briny taste. I'm more
likely to have feta in the house than cheddar. Guess that's why they make
so many types of cheeses... something for everyone.

Bob
"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What's the big deal about Feta Cheese?

I bought some at the greek market the other day because someone on
Austin.food had raved about it, and I find it rather salty and overly
rich. Sure not an eating cheese.

What can I cook with it that would be low carb?

That market was a fascinating place. Lots of stuff I was not familiar
with and they had a heck of an Olive bar. I'm not really up on Greek
cooking so may have to do some googling...

TIA!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

In article <[email hidden]>,

Cheri' gserviceatinreachdotcom said:

I hate beets

Stop eating the ones in cans and jars. Get some fresh ones from the
market and roast them. I hated beets until I tried some that way.
--
D.F. Manno | [email hidden]
"Every decent man is ashamed of the government he lives under. "
- H. L. Mencken

I hate beets. No way to disguise the little buggers. Sort of like
saying...Hey, you hate smoking and the smell of smoke, but...you'll like
this...blah blah blah. I figure I'll leave the beets for the beet
lovers...and the beat goes on.

--
Cheri

D.F. Manno wrote in message ...

Quoted message said:

In article <[email hidden]>,

Cheri' gserviceatinreachdotcom said:

I hate beets

Stop eating the ones in cans and jars. Get some fresh ones from the
market and roast them. I hated beets until I tried some that way.

Yeah, feta cheese is one of the few foods I don't like. Feta, swiss,
liver, cilantro, horseradish, and ginger can all stay far away from me.

In article <zrxNe.268949$s54.162129@pd7tw2no>,

Bob Westcott said:

Sorry to tell you, but some of us like that salty, briny taste. I'm more
likely to have feta in the house than cheddar. Guess that's why they make
so many types of cheeses... something for everyone.

Bob
"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What's the big deal about Feta Cheese?

I bought some at the greek market the other day because someone on
Austin.food had raved about it, and I find it rather salty and overly
rich. Sure not an eating cheese.

What can I cook with it that would be low carb?

That market was a fascinating place. Lots of stuff I was not familiar
with and they had a heck of an Olive bar. I'm not really up on Greek
cooking so may have to do some googling...

TIA!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

--
http://www.mindspring.com/~lunachick

I love Feta- Only Cows milk- hate sheeps milk. I love in in eggs or on top
of a baked or broiled pc of chicken or fish

--
Message posted via http://www.weightadviser.com

Kris D via WeightAdviser.com said:

I love Feta- Only Cows milk- hate sheeps milk. I love in in eggs or on top
of a baked or broiled pc of chicken or fish

Hi,
I'm a dedicated lurker (like--for months). Don't have many questions
since I lurk so much that they get answered.

Anyway, I do use feta in small amounts for salad, but another favorite
--not just for me but for non-low-carbing friends--is roasted chicken
stuffed w/feta & more:

I saute some onion, spinach or other green, mushrooms, quickly. Stir in
some feta cheese once you turn off the heat. Sometimes I add dill or
fresh basil or pine nuts. It just depends on my mood. All can vary
(for me) except for the mushrooms & some greens.

Then I cram it into the chicken, neck & butt, & put the rest in a
little oven-safe dish to heat up for the last 1/3 of the chicken
roasting time.

I don't have any actual amounts because I'm not a recipe-cook usually,
but know there aren't many carbs in this one, & that, if you vary a
little, it won't hurt a thing. I used to do this w/couscous included,
but, well, that's not low carb, so no more....

If I want it to be Greek, I add a few olives in the stuffing & oregano
& fresh lemon juice all over the chicken. If I want it to be French,
well, just imagine...

Serve this rich stuffing on the chicken in a few spoonfuls; you
sure don't need much to get the punch of flavor.

Honest to god, try it if it suits your tastes. Never had anyone
not like it, unless they were faking me out.

jb

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What's the big deal about Feta Cheese?

I bought some at the greek market the other day because someone on
Austin.food had raved about it, and I find it rather salty and overly
rich. Sure not an eating cheese.

This sounds a huge YMMV : ) My youngest and I lurve feta in a couscous or
quinoa salad, mixed with spring onions, tomatoes, mint and olives. I will
sprinkle it on a salad leaf mixture and roll it up in a low-carb tortilla. I
even eat it straight from the packet as a snack : ) I have a load of
recipes to cook with it, but it always get eaten before I get that far!

Nicky.

--
A1c 10.5/5.6/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/76/72Kg

OmManiPadmeOmelet said:

What's the big deal about Feta Cheese?

I bought some at the greek market the other day because someone on
Austin.food had raved about it, and I find it rather salty and overly
rich. Sure not an eating cheese.

What can I cook with it that would be low carb?

I like it in omelets. I'm pretty sure you can find crustless quiche recipes
for low-carbers (I think Damsel mentioned them to me). In case of quiche, I
like it with the spinach variety 🙂

Jill

In article <[email hidden]>,

Priscilla Ballou said:

In article <[email hidden]>,

OmManiPadmeOmelet said:

What's the big deal about Feta Cheese?

I bought some at the greek market the other day because someone on
Austin.food had raved about it, and I find it rather salty and overly
rich. Sure not an eating cheese.

I eat it mostly in salads.

Quoted message said:

What can I cook with it that would be low carb?

When I have leftover roast lamb, I'll warm it up and warm up a flour
tortilla (I use whole wheat, but you could use low-carb), and wrap the
tortilla around chunks of lamb, feta, and maybe some herbs like fresh
parsley. YUM!

Years ago a friend made a big platter of fettucini with a fresh tomato
sauce (the tomato chunks were warm, but no really cooked) and feta
cheese. Really really good.

Quoted message said:

That market was a fascinating place. Lots of stuff I was not familiar
with and they had a heck of an Olive bar. I'm not really up on Greek
cooking so may have to do some googling...

Priscilla

Thanks for that idea... :-)
I _finally_ found some nice big spagetti squashes at Sun harvest.
If used properly, it really does make an acceptable italian style dish.

I may try the Feta with that.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Cheri' gserviceatinreachdotcom said:

I'm not big on Feta cheese. I hate beets and sweet potatoes too. I think
it's just a question of like and dislikes. The big deal is if you don't
like it, and it's chic to eat it, and people say...Oh, you must try this
brand of Feta cheese. Sort of like wine. I hate wine and all my friends
go on and on about it, and I just say...I love Annie Greensprings,
Thunderbird, and Mogen David... that's good to me. :-)

--
Cheri

<lol> I used to only like sweet and semi-sweet wines like Port,
blackberry, sangria and white zinfandel, but after trying a few brands
I've finally developed an appreciation for dryer (lower carb) wines such
as Merlot and burgundy.

And they go well with Italian.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Pandora said:

"OmManiPadmeOmelet" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

What's the big deal about Feta Cheese?

I bought some at the greek market the other day because someone on
Austin.food had raved about it, and I find it rather salty and overly
rich. Sure not an eating cheese.

Feta cheese is very salty. You must immerse it in a cup full of milk for 1
hour or two.
When you will taste it will be unsalted and you'll be able to eat it!!!! I
use to do in this way also with Smoked herrings.

Cheers
Pandora

Ah! Thanks Pandora! :-)

I never even thought about leeching it!
Can I use skim milk made from powdered milk?

I do that to green salad olives. I like them but they are WAY too salty
so I dump the brine out of the jar and fill it with deionized water and
let them soak for 24 hours. I then dump THAT water and re-fill it for a
second soak.

They are usable after another day or two in the second water soak.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <zrxNe.268949$s54.162129@pd7tw2no>,

Bob Westcott said:

Sorry to tell you, but some of us like that salty, briny taste. I'm more
likely to have feta in the house than cheddar. Guess that's why they make
so many types of cheeses... something for everyone.

Bob

True. :-) Just like I don't care for sharp cheddars.

I respect your taste, but looks like I've gotten advice from others with
similar tastes as to what do do with it.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Luna said:

Yeah, feta cheese is one of the few foods I don't like. Feta, swiss,
liver, cilantro, horseradish, and ginger can all stay far away from me.

The jury is still out for me on the Feta. :-)
Sometimes there are items that go well in dishes that are not good eaten
by themselves.

Swiss also falls in that category. I like swiss with saurkraut, polish
sausage and mustard on toasted rye.

Been years since I've had one of those..... <sigh>

To me, swiss is only good melted on stuff.
Plain and cold, it tastes like dirty socks smell. :-P

Can't stand cilantro or horse radish but I do cook with a lot of fresh
grated ginger with stir fry's combined with garlic and lemon pepper.

IMHO dried powdered ginger is only good in baked items and I don't care
much for it that way either. I don't think there is ANY similarity in
the flavor of fresh vs. dried ginger root.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Kris D via WeightAdviser.com said:

I love Feta- Only Cows milk- hate sheeps milk. I love in in eggs or on top
of a baked or broiled pc of chicken or fish

Hmmmmmm... This is a rather large chunk of cheese and I did promise my
housemate an omelet made with that leftover shrimp. Feta might very well
go with that! I normally use jack or mozarella for egg dishes. :-)

Thanks for the idea!

I'll most likely soak it first like Pandora suggested as I don't want to
overwhelm the shrimp flavor.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Quoted message said:

Kris D via WeightAdviser.com said:

I love Feta- Only Cows milk- hate sheeps milk. I love in in eggs or on top
of a baked or broiled pc of chicken or fish

Hi,
I'm a dedicated lurker (like--for months). Don't have many questions
since I lurk so much that they get answered.

Anyway, I do use feta in small amounts for salad, but another favorite
--not just for me but for non-low-carbing friends--is roasted chicken
stuffed w/feta & more:

I saute some onion, spinach or other green, mushrooms, quickly. Stir in
some feta cheese once you turn off the heat. Sometimes I add dill or
fresh basil or pine nuts. It just depends on my mood. All can vary
(for me) except for the mushrooms & some greens.

Then I cram it into the chicken, neck & butt, & put the rest in a
little oven-safe dish to heat up for the last 1/3 of the chicken
roasting time.

I don't have any actual amounts because I'm not a recipe-cook usually,
but know there aren't many carbs in this one, & that, if you vary a
little, it won't hurt a thing. I used to do this w/couscous included,
but, well, that's not low carb, so no more....

If I want it to be Greek, I add a few olives in the stuffing & oregano
& fresh lemon juice all over the chicken. If I want it to be French,
well, just imagine...

Serve this rich stuffing on the chicken in a few spoonfuls; you
sure don't need much to get the punch of flavor.

Honest to god, try it if it suits your tastes. Never had anyone
not like it, unless they were faking me out.

jb

Hmmmmm... That gives me an idea. :-)
I don't generally cook _whole_ chickens but I'll bet this would be
fantastic in stuffed split chicken breasts! Slice a pocket in them,
stuff and grill them!

I just bought a new, large hamilton electric grill to take the place of
my cheap little (now very dead) foreman grill and it's large enough to
handle something like that.

The grills are also removable for cleaning in the sink!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson