Last week, a friend helped us out with a trip to Costco (long story, we didn't have time to cook, or grocery shop for a couple of days), and while she got us some really good stuff, one of the things I'm questioning is the purchase of a package of american cheese. Can anyone suggest what to do with 120 slices of cheese? We don't eat this often, and our church isn't having any bbq's anytime soon, so we're kinda at a loss as to what we should do with all this. Thanks.
Buy the packaged crescent rolls and roll a slice of cheese in each roll before you bake it...just in time for Thanksgiving! Alternately, you can roll it with a slice of meat and mini flat breads for a quick snack.
The first thing that comes to mind: Mac & Cheese. Combine, melt, mix and you've got enough to feed your entire congregation :>)
To answer the question -- grilled cheese.
To not answer the question -- freeze it. My neighbor has an account at BJ's (another similar wholesale club), and she buys it, then freezes it in more managable portions, and just thaws it out in her fridge as she needs it. I can't do American cheese (dairy issues), so I don't know if there's any loss of quality from the freezing, but I'm guessing in melted applications such as grilled cheese, it'd be less significant.
My parents just got back from Boston. Since we were looking after their dog, they bought us 2 live lobsters as a "thank you". We've named them Pinchy and James. They were bought Saturday afternoon and flew home in styrofoam with ice and wet newspaper over them. The guy that sold them to my parents said they would last till Monday night if they were kept in the fridge and covered with wet newspaper. Is that right? When should we cook them? We have dinner plans already for Sunday night. What can we do to make sure they stay alive / fresh?
it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US.... Flan (US) is créme caramel (AU). (ref) Flan (AU) is a sweet pastry tart, usually containing custard and fruit. Flour: plain flour (UK) is all-purpose flour (US) (aka 'AP flour' or just 'AP... fresh from a roast). Brawn (UK) is head cheese (US, CA) (Farmhouse Cookery) Names of cuts of meat in the US may differ from other countries. See Wikipedia for images of US and British names of regions
Possible Duplicate: Can I eat cheese which has been “infected” with blue cheese mold? A while ago I got a chunk of blue cheese and stored it in the fridge. A little later, we bought some cheddar cheese and I stored it in teh same compartment of the fridge as the blue cheese. Now the cheddar cheese has mold on it. I've never seen mold on cheddar cheese appear this quickly, so I'm wondering if having the blue cheese in my fridge actually makes mold appear on my other cheeses more quickly?
We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of us figure out what kind of pepper they are. My dad used to tell me that eating spicy things would "put hair on my chest," but I think these peppers would burn the hair right off of my body, given the chance. Since I'm not the biggest fan of deathly spicy peppers, we're considering roasting them to reduce their heat to something similar to the peppers we normally use. I'm curious what happens to the capsaicin content of the pepper
In our animal science class, we were fed dog food (dog cookies) by our professor who claimed that if we were ever at war and had a shortage of food, we should keep water and dry dog food on hand rather than other types of food. His reasoning was that dry dog food provides all the nutrients humans need in a minimal package. Is it safe to consume dog food in volume or regularly? Does it really keep a human in good health? What ingredients in dog food should we look out for?
So over the thanks giving holiday my wife asked me to go get the apple pie out of the chill chest. However there were three different pies in there and they all looked alike, and neither of us knew which was which. We ended up cutting all of them to find the right pie, and made the blueberry pie we took to my parents house look really bad. I was wondering how can I determine what type of pie is in the refrigerator without breaking the structural integrity of the crust? Because I'm sure I'll do it again in the future.
that it is illegal because it is unpasteurized. Wikipedia's description: Casu Marzu....is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae (maggots). Although found mostly in the island of Sardinia, the cheese is also found in the nearby Corsica, where it goes by the name of casgiu merzu. Are all unpasteurized cheeses & dairy products illegal in the United States? Is Casu Marzu illegal because it is unpasteurized? Or might it have something to do with those maggots...
My Caesar dressing contains the following: mayonnaise, parmesan cheese, lemon juice, worcestershire sauce, garlic powder, fresh ground pepper. How long do you think I should I keep it before I pitch it? And why is it that bottled commercial dressings last months and homemade do not? What do they have in theirs that we don't have in ours, and can't we put it in ours?
bit of gamey off putting taste to it. When I was younger, the chicken tasted fresh, it doesn't have to be the free range, native or organic all the time, it never tasted funny like what we have now...I am a new member. We are relatively new to the US, moved here 8 years ago, originally from Asia. I've purchased the chicken brands Foster Farms, Costco/Kirkland, Save Mart, Safeway, and more, but no matter the label, it seems that the taste of the meat goes bad really fast, within 12-24 hours after cooking. It's almost like the fats went rancid or the meat would just taste quite funny/fishy