Feta Cheese?

Faux_Pseudo said:

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

Quoted message said:

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?

http://fauxascii.com/food/Lamb_and_Cheese_Quesadillas.html
http://fauxascii.com/food/Goat_Cheese_and_Lamb_Pizza.html

Reminds me of the Cooking for Engineers recipe format.

jim

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

Quoted message said:

Faux_Pseudo said:

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

Quoted message said:

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?

http://fauxascii.com/food/Lamb_and_Cheese_Quesadillas.html
http://fauxascii.com/food/Goat_Cheese_and_Lamb_Pizza.html

Reminds me of the Cooking for Engineers recipe format.

It is the formate I use for my palm PDA. Just enough info per line to
glance at while cooking that fits comfortably on a 2x3 screen.
Accomplish the step and move to the next one. I do agree it is more
procedural than most recopies. Sometimes I have to fight the urge to
put a loop in there

until [[ "$PASTA" == "al dente" ]] ; do boil ; done

--
.-'😉) 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

In article <[email hidden]>,

Bart D. Hull said:

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

It's even better grilled....... ;-)
Try it with pita sometime.
Fewer carbs and pita's grill up crispy.

I've made Havarti Cheese Balls for Christmas!
They always get eaten before anything else does.

Cheese balls are SO easy to make and make
great Christmas gifts!
--
Om.

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

In article <[email hidden]>,

Ann 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!

One can still consume meat and eat a high fiber diet. ;-)

I've known vegetarians that died of colon cancer.

All those pesticides leave their mark too.....

Cheers!
--
Om.

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

In article <[email hidden]>,

Sherry said:

"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

<snicker>
--
Om.

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

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

sf said:

On Sat, 20 Aug 2005 07:39:27 -0500, OmManiPadmeOmelet wrote:

> 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

Cheers! :-)
--
Om.

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

In article <[email hidden]>,

OmManiPadmeOmelet said:

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.

How about lamb liver?

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

In article <[email hidden]>,

FOB said:

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.

I get it at Whole Foods.

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

In article <[email hidden]>,

Dusty Bleher said:

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

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!
Thanks for the nudge, Priscilla.

OK. I'm headed down to the basement where the chest freezer is to haul
out a little boneless half leg. My mouth is watering.

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

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.

What's to wonder... dehydrating significantly
*concentrates/intensifies* flavor... a raisin tastes different from a
grape, yes? And in most cases, due to cell damage, it's not possible
to fully rehydrate (so dehy ingredients will impart flavor different
from fresh). If you think about it most all foods are far more potent
in their dehydrated state... ginger too if it weren't powdered and old,
with spices (ginger is a spice, not an herb) it's the grinding that
releases the essential oils, which is why freshly ground peppercorns
are so much more flavorful than pre-ground. Penzeys sells whole dehy
ginger root... you can grind it yourself... most of what you buy in the
stupidmarket is already ancient when you bring it home, and then it
sits on your shelf, often for years...WTF do you expect? If you grind
some of Penzeys whole ginger root, make a paste, let is set a bit and
taste, it'll make the top of your skull feel like it's slammed up
against the ceiling, like Chinese mustard and horseradish, individually
and together, only moreso. Fresh ginger root is also more
traditionaslly used in cooking, dried ginger root in baking... you're
probably not used to gingerbread men with fresh roots. hehe

Now you have one less thing to wonder.

Sheldon

On Fri, 19 Aug 2005 21:13:42 -0500, OmManiPadmeOmelet <[email hidden]>

Quoted message said:

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.

Sure it is! I do it all the time, a couple crumbs when I use it for other things
or open the fridge for something else now and then. MMMMMMMMMMMMM!

Quoted message said:

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

Don't know what a carb or low carb is. So can't help there.

My uses for feta:

Nice big salad could be just a salad or anti pasta salad with lots of pepperoni,
salami, anchovies, etc..

Substitute for parm on spaghetti or in combo depending on my mood

Sprinkle on the pizza with the mozzarella

Just as a snack a few crumbles at most, I like salty foods so the salt doesn't
bother me. I could probably make you sick with one of my combos.

From some of the other posts I think I may try sprinkling some on the next batch
of tomato soup. Don't tend to make omelettes per se, but I mix stuff into my
scrambled eggs and will have to try some with them as well.

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...

Olives I am not much of a fan of other than black olives. Green olives are just
foul tasting, looking, and smell awful.

The second thing you need to know about Greek food is B A K L A V A! Phyllo
dough, honey, nuts. Now that's food of the gods! Time consuming to make, best to
find a good greek store and buy it. Like cannollis love them, but I am not
making them.

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Pandora said:

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.

No thanks I'll keep the salt, pass on the milk bath, and the herrings.

Feta tastes great as is.

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In article <[email hidden]>,

Priscilla Ballou said:

In article <[email hidden]>,

OmManiPadmeOmelet said:

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.

How about lamb liver?

Priscilla

I've never seen it for sale......
Around here anyway!
--
Om.

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

In article <[email hidden]>,

Priscilla Ballou said:

In article <[email hidden]>,

FOB said:

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.

I get it at Whole Foods.

Priscilla

There is a whole foods in Austin. :-)
I'll check that then, thanks!
If it's not as strongly flavored as beef,
I could probably eat that once per week
especially now that I have the new grill!

Cheers!
--
Om.

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

In article <[email hidden]>,

Priscilla Ballou said:

In article <[email hidden]>,

Dusty Bleher said:

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

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!
Thanks for the nudge, Priscilla.

OK. I'm headed down to the basement where the chest freezer is to haul
out a little boneless half leg. My mouth is watering.

Priscilla

I'm going to have to check Central Market or Whole Foods
and see if they have affordable lamb. ;-)
--
Om.

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

In article <[email hidden]>,

Sheldon 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.

What's to wonder... dehydrating significantly
*concentrates/intensifies* flavor... a raisin tastes different from a
grape, yes? And in most cases, due to cell damage, it's not possible
to fully rehydrate (so dehy ingredients will impart flavor different
from fresh). If you think about it most all foods are far more potent
in their dehydrated state... ginger too if it weren't powdered and old,
with spices (ginger is a spice, not an herb) it's the grinding that
releases the essential oils, which is why freshly ground peppercorns
are so much more flavorful than pre-ground. Penzeys sells whole dehy
ginger root... you can grind it yourself... most of what you buy in the
stupidmarket is already ancient when you bring it home, and then it
sits on your shelf, often for years...WTF do you expect? If you grind
some of Penzeys whole ginger root, make a paste, let is set a bit and
taste, it'll make the top of your skull feel like it's slammed up
against the ceiling, like Chinese mustard and horseradish, individually
and together, only moreso. Fresh ginger root is also more
traditionaslly used in cooking, dried ginger root in baking... you're
probably not used to gingerbread men with fresh roots. hehe

Now you have one less thing to wonder.

Sheldon

I've never seen a recipe for gingerbread using fresh ginger!
It sounds fabulous!
--
Om.

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

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

Quoted message said:

Quoted message said:

Thanks for the nudge, Priscilla.

OK. I'm headed down to the basement where the chest freezer is to haul
out a little boneless half leg. My mouth is watering.

Last night's dinner was wonderful! I too had a half-leg. But I had to bone
mine.

At any rate, we liked the recipe so much that I'm gonna clean it up, write
it up, and post it along with my other recipes on our website...probably a
bit later today.

How'd you make out?

DustyB
San Jose

Quoted message said:

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

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

Quoted message said:

I'm going to have to check Central Market or Whole Foods
and see if they have affordable lamb. ;-)

Most affordable lamb I ever found, was a 2 1/2 pound butterfly cut of
lamb for $0.02 per pound. No I am not joking. I was at a Farm
Fresh in VA and looking to see which package had the right amount of
lamb in it for my needs I noticed that this one that looked just like
all the rest had been completly miss priced even though it was labled
as the correct product. So for 5 cents I couldn't pass it up since
misspriced products must (by law) be sold for the lowerest of the
competing prices.

It was damn tasty.

--
.-'😉) 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

In article <fI2Oe.22859$Ie.4278@lakeread03>,

Faux_Pseudo said:

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

Quoted message said:

I'm going to have to check Central Market or Whole Foods
and see if they have affordable lamb. ;-)

Most affordable lamb I ever found, was a 2 1/2 pound butterfly cut of
lamb for $0.02 per pound. No I am not joking. I was at a Farm
Fresh in VA and looking to see which package had the right amount of
lamb in it for my needs I noticed that this one that looked just like
all the rest had been completly miss priced even though it was labled
as the correct product. So for 5 cents I couldn't pass it up since
misspriced products must (by law) be sold for the lowerest of the
competing prices.

It was damn tasty.

Even tastier because you got a hell of a deal. ;-)
--
Om.

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

Sheldon said:

dehydrating significantly
*concentrates/intensifies* flavor

To me, dried ginger is completely "different", not simply more
intense.