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Thread: =?ISO-8859-1?Q?=A1Ay,?= chihuahua!

  1. #1
    Melba's Jammin' Guest

    Default =?ISO-8859-1?Q?=A1Ay,?= chihuahua!

    Poking around the Epicurious dictionary brought me to the new (for me)
    knowledge that asadero cheese is the same thing as chihuahua cheese!
    Who knew!! I like it (a few small cubes) in the bottom of the soupbowl
    when I pour in the tortilla soup I make. Huh!! Learn something new. .
    .. .
    --
    -Barb, Mother Superior, HOSSSPoJ
    rec.food.cooking
    Preserved Fruit Administrator
    "Always in a jam. Never in a stew." - Evergene

  2. #2
    notbob Guest

    Default Re: =?iso-8859-1?Q?=A1Ay,?= chihuahua!

    On 2008-07-07, Melba's Jammin' <[email protected]> wrote:
    > Poking around the Epicurious dictionary brought me to the new (for me)
    > knowledge that asadero cheese is the same thing as chihuahua cheese!
    > Who knew!!


    It's been my experience about the only difference between most Mex cheese is
    the texture. They're all white and all taste about the same, IMO.

  3. #3
    Blinky the Shark Guest

    Default Re: =?iso-8859-1?Q?=A1Ay,?= chihuahua!

    notbob wrote:

    > On 2008-07-07, Melba's Jammin' <[email protected]> wrote:
    >> Poking around the Epicurious dictionary brought me to the new (for me)
    >> knowledge that asadero cheese is the same thing as chihuahua cheese!
    >> Who knew!!

    >
    > It's been my experience about the only difference between most Mex cheese is
    > the texture. They're all white and all taste about the same, IMO.


    Well, plus you have to milk a TON of chihuahuas before you can make even
    a pound of cheese.


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    Blinky
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  4. #4
    notbob Guest

    Default Re: =?iso-8859-1?Q?=A1Ay,?= chihuahua!

    On 2008-07-07, Blinky the Shark <[email protected]> wrote:

    > Well, plus you have to milk a TON of chihuahuas before you can make even
    > a pound of cheese.


    ....and none of them are even reomote happy, no matter how thick the their
    doggy cushion, thickness of their angora sweater, or number of rhinestones
    on their collar. :\

    nb

  5. #5
    Paul M. Cook Guest

    Default Re: ¡Ay, chihuahua!


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > Poking around the Epicurious dictionary brought me to the new (for me)
    > knowledge that asadero cheese is the same thing as chihuahua cheese!
    > Who knew!! I like it (a few small cubes) in the bottom of the soupbowl
    > when I pour in the tortilla soup I make. Huh!! Learn something new. .



    Si, es chihuaha.

    Paul



  6. #6
    Melba's Jammin' Guest

    Default Re: =?ISO-8859-1?Q?=A1Ay,?= chihuahua!

    In article <[email protected]>,
    notbob <n[email protected]> wrote:

    > On 2008-07-07, Melba's Jammin' <[email protected]> wrote:
    > > Poking around the Epicurious dictionary brought me to the new (for me)
    > > knowledge that asadero cheese is the same thing as chihuahua cheese!
    > > Who knew!!

    >
    > It's been my experience about the only difference between most Mex cheese is
    > the texture. They're all white and all taste about the same, IMO.


    Do they all melt the same, though, nb? I like the way the <ahem>
    asadero melts.
    --
    -Barb, Mother Superior, HOSSSPoJ
    rec.food.cooking
    Preserved Fruit Administrator
    "Always in a jam. Never in a stew." - Evergene

  7. #7
    Christine Dabney Guest

    Default Re: ¡Ay, chihuahua!

    On Mon, 07 Jul 2008 13:15:45 -0500, Melba's Jammin'
    <[email protected]> wrote:

    >In article <[email protected]>,
    > notbob <[email protected]> wrote:


    >> It's been my experience about the only difference between most Mex cheese is
    >> the texture. They're all white and all taste about the same, IMO.

    >
    >Do they all melt the same, though, nb? I like the way the <ahem>
    >asadero melts.


    When I first had asadero cheese on quesadillas at a festival in Las
    Cruces, NM, I was astounded at the taste. It tasted very different
    than the white cheeses like Monterey Jack.... I searched it out,
    and started using it for quesadillas.

    My experience is that it melts much smoother.

    And I would disagree that they all taste the same.

    Christine

  8. #8
    Paul M. Cook Guest

    Default Re: ¡Ay, chihuahua!


    "Christine Dabney" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 07 Jul 2008 13:15:45 -0500, Melba's Jammin'
    > <[email protected]> wrote:
    >
    >>In article <[email protected]>,
    >> notbob <[email protected]> wrote:

    >
    >>> It's been my experience about the only difference between most Mex
    >>> cheese is
    >>> the texture. They're all white and all taste about the same, IMO.

    >>
    >>Do they all melt the same, though, nb? I like the way the <ahem>
    >>asadero melts.

    >
    > When I first had asadero cheese on quesadillas at a festival in Las
    > Cruces, NM, I was astounded at the taste. It tasted very different
    > than the white cheeses like Monterey Jack.... I searched it out,
    > and started using it for quesadillas.
    >
    > My experience is that it melts much smoother.
    >
    > And I would disagree that they all taste the same.



    They tend to be mostly farmers cheeses. They do have a lot in common with
    the exception of the sheep's milk cheeses which will blow your socks off
    they can be so pungent.

    Paul



  9. #9
    Blinky the Shark Guest

    Default Re: =?iso-8859-1?b?oUF5LA==?= chihuahua!

    Paul M. Cook wrote:

    >
    > "Christine Dabney" <[email protected]> wrote in message
    > news:[email protected]..


    >> When I first had asadero cheese on quesadillas at a festival in Las
    >> Cruces, NM, I was astounded at the taste. It tasted very different
    >> than the white cheeses like Monterey Jack.... I searched it out,
    >> and started using it for quesadillas.
    >>
    >> My experience is that it melts much smoother.
    >>
    >> And I would disagree that they all taste the same.

    >
    >
    > They tend to be mostly farmers cheeses. They do have a lot in common with
    > the exception of the sheep's milk cheeses which will blow your socks off
    > they can be so pungent.


    You don't know how pungent my socks are.


    --
    Blinky
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  10. #10
    Michael \Dog3\ Guest

    Default Re: ¡Ay, chihuahua!

    Christine Dabney <[email protected]>
    news:[email protected]: in rec.food.cooking
    >
    > When I first had asadero cheese on quesadillas at a festival in Las
    > Cruces, NM, I was astounded at the taste. It tasted very different
    > than the white cheeses like Monterey Jack.... I searched it out,
    > and started using it for quesadillas.
    >
    > My experience is that it melts much smoother.
    >
    > And I would disagree that they all taste the same.


    My experience is much like yours Christine. You can't beat asadero for a
    smooth melt. I would also disagree with nb that they all taste the same.
    That has not been my experience either. I use asadaro and chihuahua cheese
    fairly often. Asadaro is great in cheese enchiladas... well, enchiladas
    period. I also like both cheeses in soups, warm dips and chiles rellenos.

    Michael


    --
    Best license plate seen in a long time.

    ~ S CARGO ~

    To email - michael at lonergan dot us dot com

  11. #11
    The Ranger Guest

    Default Re: ¡Ay, chihuahua!

    Christine Dabney <[email protected]> wrote in message
    news:[email protected]..
    [snip notbob's "Mexican cheese are all the same"]

    > And I would disagree that they all taste the same.


    Ditto that; they are very different and often better than some
    of the substitutes (Monterey Jack) normally used.

    notbob's just not looking in the right places.

    The Ranger



  12. #12
    notbob Guest

    Default Re: =?iso-8859-1?Q?=A1Ay,?= chihuahua!

    On 2008-07-07, Melba's Jammin' <[email protected]> wrote:

    > Do they all melt the same, though, nb? I like the way the <ahem>
    > asadero melts.


    No. I was gonna include that exception, but I was being lazy. They have
    different textures and different melting characteristics, so are used in
    different dishes differently. Those are the primary differences.

    nb

  13. #13
    notbob Guest

    Default Re: =?iso-8859-1?Q?=A1Ay,?= chihuahua!

    On 2008-07-07, The Ranger <[email protected]> wrote:

    > notbob's just not looking in the right places.


    Are you kidding? Livermore is half Mexican. There's more Mex markets than
    any other. You go to a Mex market and look at the cheese. You couldn't
    tell the difference except for the names. They are ALL white. They are all
    used as an adjunct to a dish. Show me a Mexican blue or brie. Show me a
    fine Mexican cheese that can be enjoyed with a fine wine. Hah!....


    nb

  14. #14
    Blinky the Shark Guest

    Default Re: =?iso-8859-1?b?oUF5LA==?= chihuahua!

    The Ranger wrote:

    > Christine Dabney <[email protected]> wrote in message
    > news:[email protected].. [snip notbob's
    > "Mexican cheese are all the same"]
    >
    >> And I would disagree that they all taste the same.

    >
    > Ditto that; they are very different and often better than some of the
    > substitutes (Monterey Jack) normally used.
    >
    > notbob's just not looking in the right places.


    Looking For Cheese In All The Wrong Places

    But there is a certain logic in notbob looking in the notright places.


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    Killing all posts from Google Groups
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  15. #15
    The Ranger Guest

    Default Re: ¡Ay, chihuahua!

    notbob <[email protected]> wrote in message
    news:[email protected]..
    > On 2008-07-07, The Ranger <[email protected]> wrote:


    >> notbob's just not looking in the right places.
    >>

    > Are you kidding? Livermore is half Mexican.
    > There's more Mex markets than any other.
    > You go to a Mex market and look at the cheese.
    > You couldn't tell the difference except for the
    > names. They are ALL white. They are all used
    > as an adjunct to a dish. Show me a Mexican
    > blue or brie. Show me a fine Mexican cheese
    > that can be enjoyed with a fine wine. Hah!....


    notbob, notbob, notbob... You need to expand your tastebuds!
    Get thee to the nearest mercado and ask for slivers of queso
    fresco, requeson, and queso criollo. Then tell me you can't
    enjoy them as afternoon noshings.

    The Ranger



  16. #16
    notbob Guest

    Default Re: =?iso-8859-1?Q?=A1Ay,?= chihuahua!

    On 2008-07-07, The Ranger <[email protected]> wrote:

    > fresco, requeson, and queso criollo. Then tell me you can't
    > enjoy them as afternoon noshings.


    Can't enjoy them as afternoon noshings!

    Sure, I can taste them, but not what I look for in a wine or beer pairing.
    They are complimentry to or ingredients in other food. I also don't eat
    ricotta or chèvre by itself. If you like to, fine by me.

    If it will make you feel any better, I think brie sucks, too.

    nb ...diving for cover

  17. #17
    Lou Decruss Guest

    Default Re: ¡Ay, chihuahua!

    On Mon, 07 Jul 2008 23:40:10 GMT, notbob <[email protected]> wrote:

    >On 2008-07-07, The Ranger <[email protected]> wrote:
    >
    >> fresco, requeson, and queso criollo. Then tell me you can't
    >> enjoy them as afternoon noshings.

    >
    >Can't enjoy them as afternoon noshings!
    >
    >Sure, I can taste them, but not what I look for in a wine or beer pairing.
    >They are complimentry to or ingredients in other food. I also don't eat
    >ricotta or chèvre by itself. If you like to, fine by me.
    >
    >If it will make you feel any better, I think brie sucks, too.
    >
    >nb ...diving for cover


    Cheap brie isn't all that good. Something like Andre triple cream is
    pretty darn good though.

    Lou

  18. #18
    notbob Guest

    Default Re: =?iso-8859-1?Q?=A1Ay,?= chihuahua!

    On 2008-07-07, Lou Decruss <[email protected]> wrote:
    > Cheap brie isn't all that good. Something like Andre triple cream is
    > pretty darn good though.


    My problem with brie is twofold. One, it's all pretty bland by my
    standards. Two, I dislike the texture, which I liken to melted plastic or
    spreadable rubber. I don't terribly dislike it, and will eat a smear on
    bread or biscuit if offered, but I don't really like it enough to actually
    spend good money on it. Bleh! :P

    nb

  19. #19
    The Ranger Guest

    Default Re: ¡Ay, chihuahua!

    notbob <[email protected]> wrote in message
    news:[email protected]..
    > On 2008-07-07, The Ranger <[email protected]> wrote:
    >
    >> fresco, requeson, and queso criollo. Then tell me you can't
    >> enjoy them as afternoon noshings.
    >>

    > Can't enjoy them as afternoon noshings!
    >
    > Sure, I can taste them, but not what I look for in a
    > wine or beer pairing. They are complimentry to
    > or ingredients in other food. I also don't eat
    > ricotta or chèvre by itself. If you like to, fine by me.


    I don't nosh on them all lonely and bitter, either. Cheese (all
    cheese) needs an accompanying item like fruits and tortillas,
    onions and peppers... It's a Law.

    > If it will make you feel any better, I think brie sucks, too.


    You are so hopeless at times. I'll light a candle and mumble a
    pray for you.

    The Ranger



  20. #20
    Christine Dabney Guest

    Default Re: ¡Ay, chihuahua!

    On Mon, 7 Jul 2008 17:53:19 -0700, "The Ranger"
    <[email protected]> wrote:

    >notbob <[email protected]> wrote in message


    >> If it will make you feel any better, I think brie sucks, too.

    >
    >You are so hopeless at times. I'll light a candle and mumble a
    >pray for you.
    >
    >The Ranger
    >


    I am wondering if notbob has ever had a really good brie....

    This reminds me of last year, when I bought some great parmesan. It
    was night and day from most of the parmesan I had eaten up to that
    point. This was the real thing, imported from Italy. I don't know
    how hold it was, and it really was probably not that old. It was
    moist, and extremely flavorful. I kept on shaving bits of it off the
    hunk I got. I couldn't stop eating it: it was THAT good.

    I had eaten parmesan before, but this was totally different..in a
    class by itself.

    This is probably true of brie, and many other cheeses....

    Christine

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