Feta Cheese?

OmManiPadmeOmelet said:

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.

I've often wondered about the "why" of that.

"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...

I thought of you this morning when I took my daughter out for breakfast and
had a delicious spinach-and-feta-cheese omelette 🙂.

It is indeed very salty but I like it in small doses, stirred into soups or
on top of salads - and now in omelettes!

--
Sherry
364/310/195
http://lowcarb.owly.net

In article <[email hidden]>,

Priscilla Ballou 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

Ditto here. ;-)

I have not let the mad cow thing scare me away from beef.

What has slowed down my beef consumption was the damned prices. :-P
It's finally getting reasonable again. Just stocked up on top sirloin
for $2.99 and paid just a bit less for 96/4 ground beef.

I've been trying to eat more beef lately to bring my iron sat.% level
up. I'm not anemic, (yet) but my blood chemistries are showing a need
for more iron. My doctor told me to supplement, but I'd rather get Iron
from my food since it's not difficult.....

I'll run another level the end of this month and see if it's been enough.
If not, I'll just make myself start eating liver again. :-P

Any good recipes to disguise that stuff? I really, really am not overly
fond of beef liver.
--
Om.

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

In article <[email hidden]>,

MareCat said:

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

Quoted message said:

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet wrote:
> 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

Damn that sounds good. :-)
Spinach, fresh or canned? Or does it really matter?
I can get "no salt added" canned spinach.
I don't really care for frozen spinach.

I'll bet it'd go well with crab meat! Whole dungeness crab has been an
excellent price ($4.99/lb.) lately at Wal-mart! I can clean and shell
out a crab in about 1/2 hour and IMHO it's worth the effort.

For crab, I'd go _very_ light on the spicing. Too delicate of a flavor.
Maybe just a little salt free lemon pepper and a hint of garlic, and a
pinch of ground white pepper for a bit of heat.
--
Om.

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

In article <[email hidden]>,

Sherry 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.

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...

I thought of you this morning when I took my daughter out for breakfast and
had a delicious spinach-and-feta-cheese omelette 🙂.

It is indeed very salty but I like it in small doses, stirred into soups or
on top of salads - and now in omelettes!

:-)
Sounds like a very pleasant morning!
--
Om.

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

In article <[email hidden]>,

Dusty Bleher said:

"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
...

On the rare occasion that we go out to eat, I prefer to go to "outback"
and order their rack of lamb...... OH my gods! It's pure heaven! They
have taken it off the menu at the local one due to lack of avaiablity,
but they still get it in and if it's there, the chef will make it for
you.

Outback will also let you substitute extra green veggies for the
potatoes with no hassle. :-)

Just try to resist that damned delicious brown bread...... I just ask
them NOT to bring it to the table.

Lamb is very, very good.
--
Om.

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

When my kids were little I used to make "scrambled liver". I used flour in
it but you could substitute or even go without. Cut liver into bite size
pieces (dredge in flour), chop up some celery and onions. Cook all at high
heat in fry pan in oil of choice till liver is sealed on outside. Pour in
some beef broth to make a gravy. If you omit the flour you would probably
want to add some guar or similar gum at this point. Especally good with
lamb liver which is very mild but which I haven't seen for a long time
though a butcher shop might have it or get it for you.

In news:[email hidden],
OmManiPadmeOmelet <[email hidden]> stated
| It's finally getting reasonable again. Just stocked up on top sirloin
| for $2.99 and paid just a bit less for 96/4 ground beef.
|
| I've been trying to eat more beef lately to bring my iron sat.% level
| up. I'm not anemic, (yet) but my blood chemistries are showing a need
| for more iron. My doctor told me to supplement, but I'd rather get
| Iron from my food since it's not difficult.....
|
| I'll run another level the end of this month and see if it's been
| enough. If not, I'll just make myself start eating liver again. :-P
|
| Any good recipes to disguise that stuff? I really, really am not
| overly fond of beef liver.

In article <[email hidden]>,

sf said:

OmManiPadmeOmelet said:

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.

I've often wondered about the "why" of that.

I'm not really sure... :-)

But with a few exceptions, fresh herbs just don't taste the same as
dried. Might have to do with loss of essential oils. Rosemary and sage
are the only two that don't seem to change much with drying, but I do
prefer to use fresh since I have it growing. Basil is another that
REALLY seems to change with drying. Tarragon too, and even thyme to a
certain extent.

I'll bet Pastorio can answer this one if he's reading this thread?
He's pretty good on the science of cooking.
--
Om.

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

In article <[email hidden]>,

FOB said:

When my kids were little I used to make "scrambled liver". I used flour in
it but you could substitute or even go without. Cut liver into bite size
pieces (dredge in flour), chop up some celery and onions. Cook all at high
heat in fry pan in oil of choice till liver is sealed on outside. Pour in
some beef broth to make a gravy. If you omit the flour you would probably
want to add some guar or similar gum at this point. Especally good with
lamb liver which is very mild but which I haven't seen for a long time
though a butcher shop might have it or get it for you.

Thanks.
I could use unsweetened soy protein powder in place of the flour. It
actually works pretty well for stuff like this if you don't go too heavy
on it.

My favorite liver is rabbit liver but where am I going to get that? ;-)
Fresh deer liver is also excellent. Overall, fresh liver beats fresh
frozen hands down.

I've never had lamb liver! I've never even seen it for sale?

Fresh emu liver is also very good. When I have gotten them in the past,
I prefer to cook them within 24 hours of removing them from the bird.....

I s'pose if I could get really FRESH beef liver, it might be better!

Thanks for the above recipe! I'm going to have to try that. I keep
canned beef broth on hand.
--
Om.

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

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

Quoted message said:

Quoted message said:

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)!

....

Quoted message said:

On the rare occasion that we go out to eat, I prefer to go to "outback"
and order their rack of lamb...... OH my gods! It's pure heaven! They

....

Quoted message said:

Outback will also let you substitute extra green veggies for the
potatoes with no hassle. :-)

BTDT! And you're right, it's often not listed; but wonderful just the same.
One of my more appreciated places as well.

....

Quoted message said:

Lamb is very, very good.

I just got back from the market with some fresh lamb. I started some
sourdough culture before I left, and now it's slice and get the lamb
marinating. Tonight when my honey comes home, I'll throw down a couple of
fresh SD Pita's, and while they're baking the lamb will be sizzling. Looks
like it's gonna be yoghurt drizzled, pita wrapped, lamb souvlakis tonight!
Thanks for the nudge, Priscilla.

Later all while I wipe up this puddle of drool,
Dusty

I love a little feta crumbled over a salad, it is also good sprinkled on
some cooked spinach

In article <[email hidden]>,

Dusty Bleher said:

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

Quoted message said:

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)!

...

Quoted message said:

On the rare occasion that we go out to eat, I prefer to go to "outback"
and order their rack of lamb...... OH my gods! It's pure heaven! They

...

Quoted message said:

Outback will also let you substitute extra green veggies for the
potatoes with no hassle. :-)

BTDT! And you're right, it's often not listed; but wonderful just the same.
One of my more appreciated places as well.

Even if it's not listed on the menu, you can request it on the off
chance that it's available at the moment. From what I've read and from
what the chef told me at our local one, it's extremely popular! He
explained that they are having a supply problem.

Odd, in England and Australia, sheep/lamb is common. Here, it's rare
and expensive as he**! And I know there are plenty of sheep in the US!

Quoted message said:

...

Quoted message said:

Lamb is very, very good.

I just got back from the market with some fresh lamb. I started some
sourdough culture before I left, and now it's slice and get the lamb
marinating. Tonight when my honey comes home, I'll throw down a couple of
fresh SD Pita's, and while they're baking the lamb will be sizzling. Looks
like it's gonna be yoghurt drizzled, pita wrapped, lamb souvlakis tonight!

Quoted message said:

Thanks for the nudge, Priscilla.

Later all while I wipe up this puddle of drool,
Dusty

Indeed... What time's dinner? <lol>

Quoted message said:

--
Om.

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

In article <[email hidden]>,

Crystal said:

I love a little feta crumbled over a salad, it is also good sprinkled on
some cooked spinach

So far, the consensus is that it goes very well with spinach. ;-)

I'll be experimenting.

Thanks!
--
Om.

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

Ooooooooooooooooh,
You had to mention Havarti. I always have to get
1 1/2 pounds of Havarti to a pound of sliced turkey at the
Deli counter.

Just can't make a sandwich without inhaling a few slices
before they hit the rye bread. Some lettuce, onion and
yellow mustard or mayo depending on the day. Double decker
is the minimum! Yum, Yum, Yum.

Bart

Bart D. Hull
[email hidden]
Tempe, Arizona

Check http://www.inficad.com/~bdhull/engine.html
for my Subaru Engine Conversion
Check http://www.inficad.com/~bdhull/fuselage.html
for Tango II I'm building.

Remove -nospam to reply via email.

OmManiPadmeOmelet said:

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.....

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.

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...

You could use it as an ingredient in a Greek salad.

OmManiPadmeOmelet said:

sf said:

OmManiPadmeOmelet said:

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.

I've often wondered about the "why" of that.

I'm not really sure... :-)

But with a few exceptions, fresh herbs just don't taste the same as
dried. Might have to do with loss of essential oils. Rosemary and sage
are the only two that don't seem to change much with drying, but I do
prefer to use fresh since I have it growing. Basil is another that
REALLY seems to change with drying. Tarragon too, and even thyme to a
certain extent.

I'll bet Pastorio can answer this one if he's reading this thread?
He's pretty good on the science of cooking.

When herbs are dried, they surrender water, certainly. But they also
surrender other volatiles, both water- and oil-based that are important
components of the fresh flavor. Different compounds in different herbs,
but the net effect is the same. Flavors shift rather radically because
of what's not in there. What's left is the background music to the more
symphonic range of fresh flavors.

But you'd already figured that out...

Pastorio

Well colon cancer, other cancers and/or heart disease are probably more
likely than the mad cow/sheep disease.
Colon problems are almost guaranteed: hemmoroids, fissures, polops,
colon diseases of all varieties and of course ultimately, colon cancer.

All that meat leaves it's mark. But eat up and enjoy!

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?

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

I missed it. Got a source that comes from a
non-vegan-vegetarian/non-PETA source?

jim

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

Quoted message said:

Well colon cancer, other cancers and/or heart disease are probably more
likely than the mad cow/sheep disease.
Colon problems are almost guaranteed: hemmoroids, fissures, polops,
colon diseases of all varieties and of course ultimately, colon cancer.

All that meat leaves it's mark. But eat up and enjoy!

Well guys, let's just close up the newsgroup and go home...Ann says we're
ruining our health so it must be so.

Last one out, don't forget to shut off the lights!

😉
--
Sherry
364/310/195
http://lowcarb.owly.net

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

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

Not to disagree too strongly, Pandora, but I have had jarred feta which
is much less saltier than some others. You can, if you have the
resources, get a young feta that is exceptionally mild. Here in San
Diego, the Petrou family sometimes carries it at their Farmer's Market
stands.

I've been eating feta since I was 10 years old and was living in Greece.
Like any other food, there are variances in feta.

jim