holiday cheese spreads; was: Spicy Cheese Ball

[Guest guest]

LOL! Well, i have to agree with you there. i really like

those plastic tubs of port wine cheese spreads, too.

You know, i have never seen a recipes for them either.

i was thinking i would add a little bit of smoke flavoring

to my next cheese ball recipe to see if it would give that

same yummy flavor of the smokey cheese spreads, but

it probably will still end up tasting too fresh and un-

processed for you, Shawn. *lol*

 

~ pt ~

 

Nobody made a greater mistake than he who did nothing

because he could do only a little.

~ Edmund Burke, statesman and writer (1729-1797)

~~~*~~~*~~~>

, subprong <subprong@g...> wrote:

>

> This sounds good. I think it needs some processing though. I really

> like those port wine or smoked processed cheese logs this time of

> year. I don't know what it is about them (probably the processing)

> but I've always really liked those things.

>

> S.

[Guest guest]

Another key in those logs and tubs of cheese product is that wonderful

density. When you cut into the stuff you can't just spread it on a cracker

- you must take another utensil to smoodge it off of the knife!

 

I do try and balance it out though. I'm going to try Pat's vegan parm

uncheese (w/ the cayenne). Sounds great.

 

I think I'm going to try your liquid smoke trick. I just got a bottle of

hickory - hadn't ever thought about adding it to a cheese mixture. Sounds

good to me.

 

S.

 

On 12/19/05, ~ PT ~ wrote:

>

> LOL! Well, i have to agree with you there. i really like

> those plastic tubs of port wine cheese spreads, too.

> You know, i have never seen a recipes for them either.

> i was thinking i would add a little bit of smoke flavoring

> to my next cheese ball recipe to see if it would give that

> same yummy flavor of the smokey cheese spreads, but

> it probably will still end up tasting too fresh and un-

> processed for you, Shawn. *lol*

>

> ~ pt ~

>

> Nobody made a greater mistake than he who did nothing

> because he could do only a little.

> ~ Edmund Burke, statesman and writer (1729-1797)

> ~~~*~~~*~~~>

>

 

 

 

[Guest guest]

Yeah, they are thick. That's the thing with the port wine

cheese spreads in particular that i doubt i could ever

replicate. How do they get the port wine so that it

doesn't make the whole spread too wet and liquidy?

And how do they get it so that only the parts they

want are hot pink in color and the rest that lovely

shade of orange all perfectly swirled but not combined?

Oh the mysteries of life! *lol* Maybe one day there will

be a show about it on FoodTV.

 

~ pt ~

 

My father says that almost the whole world is asleep.

Everybody you know.Ê Everybody you see.Ê Everybody you

talk to.Ê He says that only a few people are awake and

they live in a state of constant total amazement.

~ " Joe Versus the Volcano "

~~~*~~~*~~~>

, subprong <subprong@g...> wrote:

>

> Another key in those logs and tubs of cheese product is that wonderful

> density. When you cut into the stuff you can't just spread it on a cracker

> - you must take another utensil to smoodge it off of the knife!

[Guest guest]

Let's find out what processed cheese is before we dive into that realm of

questioning. Baby steps. LOL.

 

I do hope they are actually using port as an ingredient considering those

cheese logs go for $4 and up! Good thing is if you ever get tired of the

product (and why would anyone I don't know), you can always use it as a

caulking agent.

 

Btw, I saw that they have a Ranch flavor (I've only seen it in the ball

variety though and not the log). I can't seem to pass up the port, though,

and branch out to newer flavors.

 

S.

 

On 12/19/05, ~ PT ~ wrote:

>

> Yeah, they are thick. That's the thing with the port wine

> cheese spreads in particular that i doubt i could ever

> replicate. How do they get the port wine so that it

> doesn't make the whole spread too wet and liquidy?

> And how do they get it so that only the parts they

> want are hot pink in color and the rest that lovely

> shade of orange all perfectly swirled but not combined?

> Oh the mysteries of life! *lol* Maybe one day there will

> be a show about it on FoodTV.

>

> ~ pt ~

>

> My father says that almost the whole world is asleep.

> Everybody you know.Ê Everybody you see.Ê Everybody you

> talk to.Ê He says that only a few people are awake and

> they live in a state of constant total amazement.

> ~ " Joe Versus the Volcano "

> ~~~*~~~*~~~>

>