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Teeter posted:How do I keep my pasteurized cheese fresh longer? I typically like to have a block of cheddar, parmesan, and mozzarella on hand but am really lovely about keeping them fresh. Is there a good technique or product that helps? I'd like to know how you don't eat these things. I keep them in ziploc bags in the fridge and they don't last long enough to go bad.
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Aug 25, 2016 17:54
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My parmesan (grana padano, etc.) doesn't spoil or mold, but it does change from a hard cheese to a granite cheese.
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Aug 25, 2016 18:03
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i like nice words
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That Works posted:gently caress I need to do this. Where do you get UHT cream in the US? Most supermarkets, though it'll be in the refrigerated section. The opposite has been much harder to find here in Missouri.
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Aug 25, 2016 18:38
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Temperature matters. My current fridge has a bottom freezer, so the meat and cheese drawer was getting too cold, and the cheese was partially freezing. Not bad for meats, but terrible for cheese. Stuff is lasting longer and better since I moved the cheese to a new drawer.
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Aug 25, 2016 19:12
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That Works posted:gently caress I need to do this. Where do you get UHT cream in the US? Trader Joe's keeps UHT whipping cream in the baking section.
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Aug 25, 2016 19:35
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Drink and Fight posted:Trader Joe's keeps UHT whipping cream in the baking section. Excellent. So many times I end up thinking a recipe needs just a few tbls of cream and the stuff I have has soured
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Aug 25, 2016 19:46
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Drink and Fight posted:Trader Joe's keeps UHT whipping cream in the baking section. I saw that stuff and assumed it was like, powdered or something. Christ.
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Aug 25, 2016 19:59
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Sure, use UHT cream and milk in your baking if you don't mind using a disgusting corruption of the required ingredient. 
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Aug 25, 2016 21:31
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Suspect Bucket posted:I keep juice boxes of UHT heavy cream and 2% in the pantry and it owns for easy on-hand milk access when cooking. I keep evaporated milk around for the same reason -- if I'm cooking it, the cooked taste UHT milk has is totally OK. Is the UHT cream in a tetrapak?
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Aug 25, 2016 21:46
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That Works posted:gently caress I need to do this. Where do you get UHT cream in the US? Publix has them. Trader Joe's too. Super handy. Horizon brand, red box with jumpy cartoon cow.
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Aug 25, 2016 21:52
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therattle posted:Sure, use UHT cream and milk in your baking if you don't mind using a disgusting corruption of the required ingredient. I really don't see what the problem would be with using UHT dairy in anything you heat up. UHT treatment is just high heat cooking. UHT milk, IMO, doesn't taste bad, it tastes like cooked milk. Now if I want a cold glass of milk I want it to taste like uncooked milk, but if I'm going to cook it then that doesn't really matter anyway.
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Aug 25, 2016 22:06
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On the topic of 'foods people seem to consider unsafe in the US', I'm looking for pork blood to make a batch of morcilla. Has anybody had any experience (or even better, success) looking for a place to buy food-grade blood, especially if it's in the greater Chicago area?
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Aug 25, 2016 23:21
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1secondpersecond posted:On the topic of 'foods people seem to consider unsafe in the US', I'm looking for pork blood to make a batch of morcilla. Has anybody had any experience (or even better, success) looking for a place to buy food-grade blood, especially if it's in the greater Chicago area? My local international mart stocks it. So try a well equipped Asian or international grocer.
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Aug 25, 2016 23:33
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I don't think USDA or FDA has any problems with blood food products- the normal HACCP stuff would apply, is all. It's in meats, after all.
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Aug 26, 2016 00:38
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Actually if you're getting a bunch of blood in your meat you should find a better butcher. Properly butchered meat contains virtually no blood.
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Aug 26, 2016 01:23
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The red liquid you see in your meats is not blood, it's myo-water http://articles.mercola.com/sites/articles/archive/2014/10/25/myoglobin-red-meat.aspx I have no idea about specific places that sell blood in Chicago, but in Los Angeles I had to call around to find a proper butcher, and had to ask for it ahead of time. This is how you get the freshest stuff. Also, Asian groceries will have lots of them frozen in quart or pint containers, with some salt. Some will also have it in bricks at the meat counter, but this is congealed so that the Viets can use it like a meaty tofu substitute in their soups, probably not ideal for use in morcilla. Steve Yun fucked around with this message at 02:07 on Aug 26, 2016 |
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Aug 26, 2016 01:49
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What was that jerky company goons were all nuts about maybe 3-4 years ago? It was some internet place that sold jerky that had a lot of fat in it.
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Aug 26, 2016 02:07
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bongwizzard posted:What was that jerky company goons were all nuts about maybe 3-4 years ago? It was some internet place that sold jerky that had a lot of fat in it. http://forums.somethingawful.com/showthread.php?threadid=1457686
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Aug 26, 2016 03:00
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1secondpersecond posted:On the topic of 'foods people seem to consider unsafe in the US', I'm looking for pork blood to make a batch of morcilla. Has anybody had any experience (or even better, success) looking for a place to buy food-grade blood, especially if it's in the greater Chicago area? I've definitely seen tubs of various bloods at the Fresh Farms on Touhy in Skokie. They also have an entire deli case full of various brined feta cheeses.
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Aug 26, 2016 03:33
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My local carneceria has blood in several varieties. I guarantee you have the same in Chicago.
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Aug 26, 2016 06:50
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Mr. Wiggles posted:My local carneceria has blood in several varieties. I guarantee you have the same in Chicago. This or frozen from an Asian grocery is probably going to end up being my best bet. Most of the butcher shops in my area are butcher/deli combo places that sell no offal whatsoever.
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Aug 26, 2016 13:53
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poo poo. That is what I thought it was, so I ordered some. It it bullshit, dry, dull flavors, and too salty. I had hopped I had misremembered. Anyone got a different online jerky place they like?
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Aug 26, 2016 16:20
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DekeThornton posted:I really don't see what the problem would be with using UHT dairy in anything you heat up. UHT treatment is just high heat cooking. UHT milk, IMO, doesn't taste bad, it tastes like cooked milk. Now if I want a cold glass of milk I want it to taste like uncooked milk, but if I'm going to cook it then that doesn't really matter anyway. Please don't use logic to counter my hyperbole. It makes baby Jesus cry.
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Aug 26, 2016 16:52
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1secondpersecond posted:This or frozen from an Asian grocery is probably going to end up being my best bet. Most of the butcher shops in my area are butcher/deli combo places that sell no offal whatsoever. Find a place that does actual slaughter, and you'll have access to whatever you want. Look just outside the Chicagoland area for some independent processors (Here in Michigan, there's a couple places that any farmer can bring their livestock to for inspected/approved slaughter and processing, and even grading at a fee.) Or make friends with a farmer who has hogs that go to slaughter and have them retain the blood for you. It's all about making the right friends. Maybe I'm able to say that because I made some good friends down in the meat packing district.
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Aug 26, 2016 17:33
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bongwizzard posted:poo poo. That is what I thought it was, so I ordered some. It it bullshit, dry, dull flavors, and too salty. I had hopped I had misremembered. http://vuakhobo.us/ I'm not sure how well their online ordering process works, I asked about it when I was shopping there in person and they said I should call instead. So it's not super convenient to order but it is really good.
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Aug 26, 2016 18:44
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mich posted:http://vuakhobo.us/ On mich's recommendation a couple weeks ago I went to one of their locations which is one of those boutiques-within-a-chinese-grocery deals. Their jerky is indeed delicious with great chew and you have a wide variety (something like 3 or 4 dozen types) to choose from. Beef! Pork! Squid! Spicy curry! Soy sauce! Teriyaki! Sweet! etc etc. 
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Aug 26, 2016 21:45
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mich posted:http://vuakhobo.us/ That is some weird looking jerky and I am mistrustful as that stuff looks dry as hell.
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Aug 27, 2016 00:51
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honestly just make your own jerky. all jerky is super marked up bullshit really. and jerky making is super easy. get some relatively low fat beef cuts, cut them up into strips, marinate them for a few hours in some mixture of soy sauce and spices (or something about as salty as soysauce), and air dry. done. adjust marinating time and seasoning to your preference. I have only made jerky a handful of times, but I have dried by draping meat over the wire racks in my oven (with a drip pan of course) at low heat - like 150 or something - for a couple hours. you can sorta tell when its done - you'll know.
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Aug 27, 2016 01:01
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and if you want to get super effort about it, you can freeze and slice your meat into flat strips, pound it out, whatever your preference
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Aug 27, 2016 01:02
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bongwizzard posted:That is some weird looking jerky and I am mistrustful as that stuff looks dry as hell. Dude i don't know what you're looking for as in dryness. I love Big John's and you thought it was dry however I've had a bag get moldy after 2 weeks in an office drawer because moisture so he tries to keep it as low as he can without making it last only a few days.
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Aug 27, 2016 01:51
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Steve Yun posted:The red liquid you see in your meats is not blood, it's myo-water NOOOOO
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Aug 27, 2016 07:05
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Croatoan posted:Dude i don't know what you're looking for as in dryness. I love Big John's and you thought it was dry however I've had a bag get moldy after 2 weeks in an office drawer because moisture so he tries to keep it as low as he can without making it last only a few days. I think I just want more fat maybe? My gf has started buying jerky from whole foods and while it is expensive as poo poo, it is really excellent and I am going through a jerky renaissance and wanted to buy some in bulk to portion out and freeze.
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Aug 27, 2016 14:09
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bartolimu posted:3. As a way of defusing the situation you've gotten yourself into without admitting guilt, you may purchase and consume, on camera, no less than one kilogram of unpasteurized cheese. Since you're in the US this is completely safe; we don't get the good stuff. But at least it will support the good cheese producers you've been maligning so energetically. Eating now. I got: Parmesano Reggiano (QTRS, Italy) Societe Rocquefort (France) Buttermilk Gorgonzola (Roth, Wisconsin) Asiago (Belgioioso, Wisconsin) All are unpasteurized. Pictures to follow. edit: woof, one down. I feel unwell. Discendo Vox fucked around with this message at 01:45 on Aug 28, 2016 |
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Aug 28, 2016 01:36
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Discendo Vox posted:Eating now. I got: Are you just shoving cheese into your maw? I don't think he meant you have to eat it all at once.
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Aug 28, 2016 01:50
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Drink and Fight posted:Are you just shoving cheese into your maw? I don't think he meant you have to eat it all at once. I mean, if you had some crackers...
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Aug 28, 2016 01:53
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That Works posted:I mean, if you had some crackers... I'm not sure I could eat 1kg of anything at once (except maybe nachos) but that man is not gonna poop for a week.
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Aug 28, 2016 01:55
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Drink and Fight posted:Are you just shoving cheese into your maw? I don't think he meant you have to eat it all at once. Oh good christ, please tell me I don't have to eat this all at once. I am 3/4ths through this block of asiago and I think I may die. Is Parmesano Reggiano supposed to be eaten without being further altered? It's horrible in anything above minute quantities, crunchy, impossibly thick, nigh-tasteless...Kraft did it better. This is, like, something Umbridge would feed to Harry during detention. The Asiago would be bearable if there weren't .75 lbs of the stuff. Discendo Vox fucked around with this message at 02:01 on Aug 28, 2016 |
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Aug 28, 2016 01:58
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You aren't just supposed to eat it like an apple
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Aug 28, 2016 02:02
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That Works posted:I mean, if you had some crackers... I have crackers, they didn't really help. FishBulb posted:You aren't just supposed to eat it like an apple The mod challenge made it sound like I was. I had a whole schtick planned with cheez-its and Kraft spread and parmesan in a tube, but that fell by the wayside around halfway through the parm. vvvv I don't drink. Discendo Vox fucked around with this message at 02:26 on Aug 28, 2016 |
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Aug 28, 2016 02:09
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What you need is wine
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Aug 28, 2016 02:23
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