An Homage to Fromage
Denny's Fried Cheese Melt Sandwich Taste Test - Slashfood
The folks over at The Consumerist have clued us into a video at Slashfood featuring a taste test of Denny’s new Fried Cheese Melt sandwich that we told you about a couple of weeks ago.
Toronto Life has this post about new restaurant, Mangez, in Toronto, and they have inebriation recovery food:
When Friday night rolls around, the movable menu chalkboards flip and Mangez’s focus changes to the inebriation recovery food that looks like it might be the next poutine: grilled cheese. “When you’re coming out of a bar or a club at 3:30 in the morning, you don’t want to sit down for a proper meal,” says Scrimshaw. Adds his counterpart: “You want to go through your pocket change and grab something you can stumble home with.” Something like a straight-up, aged cheddar grilled sandwich with bacon and tomato.
You had me at “aged cheddar.”
According to KansasCity.com via the Associated Press:
DODGE CITY, Kan. | Cheese is now officially part of the “Road Map for Kansas” from U.S. Sen. Sam Brownback as he runs for governor.
…
And, Brownback said, the state needs a major cheese processing plant to expand market opportunities for the state’s milk.
Hot on the heels of the Finger Lakes Riesling Festival, the Webster Post has this to say about pairing cheese with Rieslings:
According to Cheryl Pitti, wine coordinator for the Canandaigua Wegmans, the general rule is to pair a like cheese with a like Riesling; for example, a high-acidity Riesling goes with a high-acidity cheese.
“You want a cheese that will stand up to a Riesling, but not overpower it,” said Pitti.
Choose from a large chunk of Parmigiano Reggiano (left), to local Lively Run chevre (front center), to St. Pete’s blue cheese (right center) to Humboldt Fog with edible vegetable ash through its center (back) to Sage Blue Brie (far right).
Her list:
Click through to find out why.
Chicago Tribune has an article about Kraft, and how they’re trying to figure out how to get a share of the “grown-up” macaroni and cheese market that they see restaurants cashing-in on:
The company had been toying with a homier version of macaroni and cheese for many years, but after watching cheesy, crusty restaurant versions proliferate in recent years, and more people cooking at home to save money, Kraft began work on what is now its Homestyle Macaroni & Cheese Dinner about 18 months ago.
The new mac and cheese comes in a bag and sells at $2.99. It comes with wider, curvier noodles, a packet of gooey orange cheese, breadcrumbs and a seasoning packet, with which cooks make a base for the cheese sauce.
Kraft is also tapping in to a trend of putting personal touches on family dishes by offering an “optional oven finish,” involving more cheese and an even-crispier breadcrumb topping, thanks to five minutes in the oven.
monstersandcritics.com brings us this story (from a press agency) that German man tried to murder his wife by feeding her poisoned cheese:
The poisoned dairy product was reportedly of the Harzer variety, a strong-smelling soft cheese particular to central Germany.
I love that last line. It shows that there are proper journalists left in this world.
I organized a potluck & chili cook-off at work today, and I got a couple of blog-relevant cheese photos out of it.
Cheese on my chili
Bowl of shredded cheese
Cheese ball and accouterments
In contrast the the last post Fast Macaroni and Cheese I present this story from digtriad.com about the 9th Annual Men Can Cook fundraiser in Greensboro, NC with a recipe for Slow Macaroni and Cheese:
Slow-Cooker Macaroni and Cheese
- 8 oz Macaroni
- 1 1/3 cups Milk
- 1 (5 oz) can Evaporated Milk
- 1/4 cup ( 1/2 stick) Butter
- 1 cup shredded Mozzarella Cheese
- 1 cup shredded Cheddar Cheese
Click through for the rest of the recipe.
Macaroni and Cheese
The Family Kitchen brings us this recipe for macaroni and cheese which, among other non-traditional aspects, “doesn’t require a bechamel sauce.”
This is an unusual recipe for macaroni and cheese for a couple of reasons: You don’t cook the elbows first, and it calls for ricotta cheese. That said, it is fast, easy, and delicious. It is adapted from a recipe that appeared in the New York Times on January 4, 2006.
