Feta Cheese?

In article <[email hidden]>,

sf said:

Sheldon said:

dehydrating significantly
*concentrates/intensifies* flavor

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

I agree with that...
It does not even taste like the same flavoring. At all.

Same goes for Basil.

Esters are similar in chemical structure and volatility to alcohols so
evaporate and just dissapear. (learnt that bit of trivia in Organic
Chemistry. ;-) )

Esters are a primary source of flavor/scent in a lot of plants (Botany
101).

Esters and essential oils are not going to be present in dehydrated
herbals.
--
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:

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?

The lamb is thawing! Yummmmmmmm.......

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

In article <[email hidden]>,

OmManiPadmeOmelet said:

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:

> 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. ;-)

Whole Foods? Affordable? A-hahahahahahah!

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

Quoted message said:

Quoted message 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.

Look up Leberknodel (liver dumpling). I can't remember if it has a lot
of carby filler in it and I'm too lazy to look, but I used to eat the
stuff occasionally, and I could absolutely NOT stand regular basic fried
liver even with lots of onions.

--
6/2/2003 181/165/here?

In article <[email hidden]>,

Priscilla Ballou said:

In article <[email hidden]>,

OmManiPadmeOmelet said:

In article <[email hidden]>,

Priscilla Ballou said:

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

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

> > 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. ;-)

Whole Foods? Affordable? A-hahahahahahah!

Priscilla

Mostly, I agree with you but it depends on what you are buying...
In Austin, Whole Foods has to compete with Sun Harvest and Central
Market, and they are all fairly close to each other.

Cheers!
--
Om.

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

In article <[email hidden]>,

censored Yuknavech I-give-up.@dontspamcom said:

Quoted message said:

Quoted message said:

In article <[email hidden]>,
OmManiPadmeOmelet <[email hidden]> wrote:

> 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.

Look up Leberknodel (liver dumpling). I can't remember if it has a lot
of carby filler in it and I'm too lazy to look, but I used to eat the
stuff occasionally, and I could absolutely NOT stand regular basic fried
liver even with lots of onions.

--
6/2/2003 181/165/here?

Yeah, it uses stale rolls.

And where am I supposed to get scraped spleen? ;-)

http://www.recipesource.com/ethnic/europe/german/01/rec0155.html

It's an interesting idea tho'.

If I can cook liver rare, I can stand it better.

OTOH, I might go to Sun Harvest and just look for dessicated liver
tablets......
--
Om.

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

JimLane said:

Ann said:

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

Scrappy is from a prion not from a virus.

Quoted message said:

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

Look up scrappy in any veterinary textbook.

Here's the part Ann missed, almost certainly deliberately
because it blows her point completely out of the water -
Scrappy does not infect humans who eat the infected lamb.
That history is why mad cow was ignored for so long, it
was assumed human infection could not happen because of
the similarities between scrappy and mad cow.

OmManiPadmeOmelet said:

What's the big deal about Feta Cheese?

I think folks like what they are raised on. Feta cheese is
very popular in some parts of the world.

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.

I like it well enough to have a 4 oz block on occasion,
so I disagree with you somewhat on it not being an
eating cheese.

Quoted message said:

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

Feta is crumbly enough that you can melt it by virtue
of being small chunks. So any recipe that calls for
crumbled or melted cheese could be considered.

Think of chicken kiev or cordon blue that has meat
stuffed with herbed cheese. Feta could be mixed with
herbs (like rondelle) and stuffed into maybe pork chops
cut for stuffing.

Not that baking is low carb, but it should go well
melted into bread as it bakes.

Moving back into the low carb realm, it should work as
a binder in veggie casserole.

In article <[email hidden]>,

Doug Freyburger said:

OmManiPadmeOmelet said:

What's the big deal about Feta Cheese?

I think folks like what they are raised on. Feta cheese is
very popular in some parts of the world.

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.

I like it well enough to have a 4 oz block on occasion,
so I disagree with you somewhat on it not being an
eating cheese.

Quoted message said:

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

Feta is crumbly enough that you can melt it by virtue
of being small chunks. So any recipe that calls for
crumbled or melted cheese could be considered.

Think of chicken kiev or cordon blue that has meat
stuffed with herbed cheese. Feta could be mixed with
herbs (like rondelle) and stuffed into maybe pork chops
cut for stuffing.

Not that baking is low carb, but it should go well
melted into bread as it bakes.

Moving back into the low carb realm, it should work as
a binder in veggie casserole.

So far, that seems to be the consensus. :-)
I'll most likely try it with milder items that need a bit of zip,
like frittatas with spinach. It should go well as a compliment to that,
or crumbled over the top of an italian dish.

I was going to make spagetti with spagetti squash over the weekend and
use some with that, but I ended up buying that new grill Saturday
morning, so had to play with my new toy all weekend instead. <G>

The squash and cheese will keep for another week methinks?

Cheers!
--
Om.

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

Feta HAS to be from Greece now (thanks loads, Common Market geniuses) which
means that I can no longer get the vastly superior and cheaper Yugoslavian
feta that I've used for years. The Greek response to this has been a
drastic lowering of the quality of their exported feta, since they no
longer have to compete with anyone.

Bubbabob said:

Feta HAS to be from Greece now (thanks loads, Common Market geniuses) which
means that I can no longer get the vastly superior and cheaper Yugoslavian
feta that I've used for years. The Greek response to this has been a
drastic lowering of the quality of their exported feta, since they no
longer have to compete with anyone.

I would agree if you were talking about its historic origins, but the
Danish have been making some really good fetas for years. Were they
grandfathered in?

BTW, the US has been just as protective with such things as bourbon,
Mexico with tequila and France with Champaign. So don't get in a hissy
fit about Greece, or any other country that is trying to protect brands
and products.

jim

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

Quoted message said:

And where am I supposed to get scraped spleen? ;-)

Ewww! : ) To keep the ethnic thingy going, how about [censored]?

Nicky.

--
A1c 10.5/5.6/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/75/72Kg

In article <[email hidden]>,

JimLane said:

Bubbabob said:

Feta HAS to be from Greece now (thanks loads, Common Market geniuses) which
means that I can no longer get the vastly superior and cheaper Yugoslavian
feta that I've used for years. The Greek response to this has been a
drastic lowering of the quality of their exported feta, since they no
longer have to compete with anyone.

I would agree if you were talking about its historic origins, but the
Danish have been making some really good fetas for years. Were they
grandfathered in?

BTW, the US has been just as protective with such things as bourbon,
Mexico with tequila and France with Champaign. So don't get in a hissy
fit about Greece, or any other country that is trying to protect brands
and products.

Spain with sherry, too, yes?

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

Bubbabob said:

Feta HAS to be from Greece now (thanks loads, Common Market geniuses) which
means that I can no longer get the vastly superior and cheaper Yugoslavian
feta that I've used for years.

Did they stop making it, or did they stop labelling it as
feta? There are plenty of good sparkling wines in the
word that aren't labelled "Champagne".

Quoted message said:

The Greek response to this has been a
drastic lowering of the quality of their exported feta, since they no
longer have to compete with anyone.

That should be a boon to the folks that make feta-style
cheese elsewhere who label it with another name. Lowered
competition from the name-brand item.

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...

TIA!

Feta is good on salad and in omelets. It's also good with tomato dishes
such as broiled tomatoes.

--
jmk in NC

Crystal said:

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

Spinach and feta make a good stuffing for boneless skinless chicken
breast. I dont know if it's traditional, but it's common on Greek
restaurant menus here in Chicago.

-bwg

OmManiPadmeOmelet said:

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

This reminded me of another dish I've seen in a number of Greek
restaurants -- Shrimp and feta in a tomato sauce (serve over rice or
pasta).

-bwg

sf said:

Cheri 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. :-)

I'm, I'm, I'm, I'm, speechless!

🙂))

Even so, you couldnt resist posting.

-bwg

Doug Freyburger said:

Bubbabob said:

Feta HAS to be from Greece now (thanks loads, Common Market geniuses)
which means that I can no longer get the vastly superior and cheaper
Yugoslavian feta that I've used for years.

Did they stop making it, or did they stop labelling it as
feta? There are plenty of good sparkling wines in the
word that aren't labelled "Champagne".

Quoted message said:

The Greek response to this has been a
drastic lowering of the quality of their exported feta, since they no
longer have to compete with anyone.

That should be a boon to the folks that make feta-style
cheese elsewhere who label it with another name. Lowered
competition from the name-brand item.

Stateside retailers don't seem to able to get any of the alternative fetas
any more, under any name. They've disappeared from the market here in the
US SW, at least.

Bubbabob said:

Doug Freyburger said:

Quoted message said:

Feta HAS to be from Greece now (thanks loads, Common Market geniuses)
which means that I can no longer get the vastly superior and cheaper
Yugoslavian feta that I've used for years.

Quoted message said:

Did they stop making it, or did they stop labelling it as
feta? There are plenty of good sparkling wines in the
word that aren't labelled "Champagne".

Stateside retailers don't seem to able to get any of the alternative fetas
any more, under any name. They've disappeared from the market here in the
US SW, at least.

Interesting. I've purchased "Feta style cheese" from
Wisconsin recently. I don't recall Yugoslavian but that
area isn't getting much world trade these days compared
to before.