Feta Cheese?

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

In article <[email hidden]>,

Nicky said:

"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.

heh!
Sounds like me with Havarti.....
--
Om.

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

In article <[email hidden]>,

jmcquown said:

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

I'd do a frittata rather than a quiche to eliminate the crust, but
that's another excellent idea, thank you!
--
Om.

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

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?

Greek salad. Cucumber, tomatoes, olives, feta cheese, lemon juice,
olive oil, black pepper.

Nathalie in Switzerland

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

Quoted message said:

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 don't know, but I think that is the same thing.

Quoted message said:

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.

Why don't you use sweet olives?

Quoted message said:

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

So they are very salty, indeed!
Cheers
Pandora

Quoted message said:

Cheers!
--
Om.

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

In article <[email hidden]>,

Nathalie Chiva said:

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?

Greek salad. Cucumber, tomatoes, olives, feta cheese, lemon juice,
olive oil, black pepper.

Nathalie in Switzerland

Thanks!
--
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:

In article <[email hidden]>,

Pandora said:

"OmManiPadmeOmelet" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
> 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 don't know, but I think that is the same thing.

Quoted message said:

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.

Why don't you use sweet olives?

I can only find those at Salad bars.
Canned black olives are not too salty,
but that is a different flavor.

Quoted message said:

Quoted message said:

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

So they are very salty, indeed!

OH yes!!

Quoted message said:

Cheers
Pandora

Quoted message said:

Cheers!
--
Om.

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

--
Om.

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

sf said:

Beets in a can have their place... but be honest, who actually opens a
can of beets for dinner? That's something our parents would have
done.

I do....they are wonderful in a mixed green salad with mandarin
oranges, toasted pecans, green onions, and goat cheese. Or mixed with
sour cream and dill and lemon juice and salt as a dressing, they make a
good side dish. We usually have a can of beets in the fridge.

In article <[email hidden]>,

Ann said:

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!

Huh? You got something against roast lamb?

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

Never heard about mad cow's disease? They're finding the same virus in
lamb too you know.

Quoted message said:

Huh? You got something against roast lamb?

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

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

Quoted message said:

In article <[email hidden]>,

Pandora said:

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

Quoted message said:

In article <[email hidden]>,
"Pandora" <[email hidden]> wrote:

> "OmManiPadmeOmelet" <[email hidden]> ha scritto nel messaggio
> news:[email hidden]...
> > 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 don't know, but I think that is the same thing.

Quoted message said:

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.

Why don't you use sweet olives?

I can only find those at Salad bars.
Canned black olives are not too salty,
but that is a different flavor.

Quoted message said:

Quoted message said:

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

So they are very salty, indeed!

OH yes!!

I don't like too salted things!
Pandora

Quoted message said:

In article <[email hidden]>,

Ann said:

Never heard about mad cow's disease? They're finding the same virus in
lamb too you know.

Quoted message said:

Huh? You got something against roast lamb?

I didn't know that, and I still don't, but I fail to see why that would
make me not eat leg of lamb any more than the other made me stop eating
roast beef.

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

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

Quoted message said:

In article <[email hidden]>,

jmcquown said:

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

I'd do a frittata rather than a quiche to eliminate the crust, but
that's another excellent idea, thank you!

I whip up a cup of milk (usually skim) with three eggs and then add a
cup or so of cheese (I mix a couple tablespoons of flour in with the
cheese before adding it, but you could omit that) and any combination of
meats and veggies I have on-hand that might go well (spinach and feta is
one of my favorites for this; another is mozzarella, parmesan, fontina,
chopped tomatoes, pepperoni, and Italian spices). Pour into a pie dish
that's been sprayed with cooking spray and bake at 350 for 45-50
minutes. (This recipe, when doubled, fits nicely into a 9x13x2 dish.)

Mary

_.-In rec.food.cooking, Ann wrote the following -._

Quoted message said:

Never heard about mad cow's disease? They're finding the same virus in
lamb too you know.

That sounds unlikely since MCD isn't a virus. </Nit-pic>

--
.-'😉) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

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

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!

Mmmmm! Sounds absolutely yummy, Priscilla. I think I'm gonna wonder on
down to the market and take my chances with "mad lamb disease"...(:-o)!

Thanks for a neat tip!

DustyB
San Jose
....