Lunchtime Choices
#1111
Re: Lunchtime Choices
Well at least you have the guilt, (I have Cheeze Whiz in the fridge). Kraft makes a dry salty cheddar product and sells it in a little red plastic tub; discussed here in 2012, they call it MacLaren's Imperial cheese spread and only print Kraft somewhere out of the way about 1/16" tall. How bad are you if you have to hide your company name on your products?
#1112
Re: Lunchtime Choices
And the tub of jalapeƱo cheese is finished.
Pheeling sorry for my lack of filadephia.
Pheeling sorry for my lack of filadephia.
#1113
Re: Lunchtime Choices
Have you heated it so it became runny?
Last week I added a spoon of Urban Garlic to an egg and then sort of scrambled it. It mixed nicely and tasted delicious.
Today I thought I'd try melting it and adding it to egg for an omelette. I couldn't get it beyond super soft but it wouldn't go runny like butter and it didn't mix well.
It was nice enough when cooked but there were dollops of it in the omelette rather than cheese tasting egg. And, of course, it stuck to the pan in a couple of places.
Maybe if I zapped it a bit longer but I doubled the time on the second go and had it on full and it was no runnier than the first attempt.
Last week I added a spoon of Urban Garlic to an egg and then sort of scrambled it. It mixed nicely and tasted delicious.
Today I thought I'd try melting it and adding it to egg for an omelette. I couldn't get it beyond super soft but it wouldn't go runny like butter and it didn't mix well.
It was nice enough when cooked but there were dollops of it in the omelette rather than cheese tasting egg. And, of course, it stuck to the pan in a couple of places.
Maybe if I zapped it a bit longer but I doubled the time on the second go and had it on full and it was no runnier than the first attempt.
#1114
Re: Lunchtime Choices
I actually got some of that Bothwell horseradish cheese, and found it gave my sinuses a proper workout. I thought it was quite good, even though not part of the $2-off offer that inspired me to try. I recall you said it wa rather flavourless?
OTOH the PC creamed horseradish is delish, and so much better than the grated stuff I normally get from frescho.
OTOH the PC creamed horseradish is delish, and so much better than the grated stuff I normally get from frescho.
Have you heated it so it became runny?
Last week I added a spoon of Urban Garlic to an egg and then sort of scrambled it. It mixed nicely and tasted delicious.
Today I thought I'd try melting it and adding it to egg for an omelette. I couldn't get it beyond super soft but it wouldn't go runny like butter and it didn't mix well.
It was nice enough when cooked but there were dollops of it in the omelette rather than cheese tasting egg. And, of course, it stuck to the pan in a couple of places.
Maybe if I zapped it a bit longer but I doubled the time on the second go and had it on full and it was no runnier than the first attempt.
Last week I added a spoon of Urban Garlic to an egg and then sort of scrambled it. It mixed nicely and tasted delicious.
Today I thought I'd try melting it and adding it to egg for an omelette. I couldn't get it beyond super soft but it wouldn't go runny like butter and it didn't mix well.
It was nice enough when cooked but there were dollops of it in the omelette rather than cheese tasting egg. And, of course, it stuck to the pan in a couple of places.
Maybe if I zapped it a bit longer but I doubled the time on the second go and had it on full and it was no runnier than the first attempt.
#1115
Re: Lunchtime Choices
That's how I discovered how nice marmite was with cheese on toast. I once had a really weak cheese and spread a bit of marmite on the toast before adding the cheese. Big difference.
OTOH the PC creamed horseradish is delish, and so much better than the grated stuff I normally get from frescho.
#1117
Re: Lunchtime Choices
It's a good day for hot noodle soup so I boiled up the little cartons of wing tips cluttering up the freezing compartment for stock and made spicy pho' with red cabbage, onions, pork and shrimp.
#1118
Re: Lunchtime Choices
The last time I did my own wings, I snipped off the tips and found the rest did much better without them - not sure why - but I threw the tips away. Now I feel guilty.
But I have a slow cooker on the go right now for your turkey leg soup idea.
#1123
Re: Lunchtime Choices
Grilled cheese and onion sandwiches. I read a review of great Vancouver Chinese seafood restaurants while I ate.
#1124
Re: Lunchtime Choices
Wings and beer. Buffalo wing sauce is a highly condensed vegetable.
Mostly the net recipe, 3 or more tbsp olive oil, s&p, tsp cayenne, tsp chili pwdr, 3 cloves pressed garlic, (all these measurements depend on how many wings, obviously, and how much you like garlic). Mix it all up good and stir up the wings until well coated. I rub a touch of canola oil all over a baking sheet, game on, 22 min @ 375, flip them over, 22 min more. Keep an eye on them, that's what it takes in my oven. Toss with some diced up butter then when that's almost melted add just enough Buffalo wing sauce to coat. This is the one I like, and it's from the dollar store.
Mostly the net recipe, 3 or more tbsp olive oil, s&p, tsp cayenne, tsp chili pwdr, 3 cloves pressed garlic, (all these measurements depend on how many wings, obviously, and how much you like garlic). Mix it all up good and stir up the wings until well coated. I rub a touch of canola oil all over a baking sheet, game on, 22 min @ 375, flip them over, 22 min more. Keep an eye on them, that's what it takes in my oven. Toss with some diced up butter then when that's almost melted add just enough Buffalo wing sauce to coat. This is the one I like, and it's from the dollar store.
Last edited by caretaker; Jan 8th 2017 at 6:26 pm.
#1125
Re: Lunchtime Choices
Cucumber wedges served in ice with Bombay gin, tonic, and Angostura bitters. Canada's Food Guide is served once again.
Last edited by caretaker; Jan 12th 2017 at 5:18 pm. Reason: celebrating colonial oppression and military twits