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Old 12-19-2008, 10:59 AM   #21
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LPBeier - the "green can" is a reference to Kraft shelf-stable pre-grated parmesan cheese. While some liken it to sawdust, others (like me) do keep some around for a sprinkle on salads &/or pizza occasionally.
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Old 12-19-2008, 11:15 AM   #22
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I make a white sauce (bechamel) and melt grated cheese into it once it is thickened. You can use whatever cheese you wish.
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Old 12-19-2008, 11:26 AM   #23
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I make a white sauce (bechamel) and melt grated cheese into it once it is thickened. You can use whatever cheese you wish.
That's something I did pick up on that Emeril show yesterday. Before that I had no idea what some of you were eating who used the word bechamel I prefer "white sauce"
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Old 12-19-2008, 01:50 PM   #24
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That's something I did pick up on that Emeril show yesterday. Before that I had no idea what some of you were eating who used the word bechamel I prefer "white sauce"
white sauce works

this is the usual way I make cheese sauce (mornay sauce), starting with a roux
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Old 12-19-2008, 01:55 PM   #25
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Originally Posted by BreezyCooking View Post
LPBeier - the "green can" is a reference to Kraft shelf-stable pre-grated parmesan cheese. While some liken it to sawdust, others (like me) do keep some around for a sprinkle on salads &/or pizza occasionally.
Thanks, Breezy! We have THAT here in Canada, but I never buy it. I had heard of something called spray cheese or something like that and I thought that is what was meant. Who would think that we speak the same language, share so many things but our two countries are so different when it comes to cheese!

Oh yeah, we call the "green can" freeze dried cheese-like product!
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Old 12-19-2008, 02:01 PM   #26
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I'm glad someone clarified the "green can" thing too. I was trying to figure that one out. I'm kinda giggling here that we can be such food snobs sometimes. I prefer the real stuff myself, but gotta tell you when its -30 bazillion out there and the wind is a howling, I'm good with "green can" in a big way.

Hey pacanis, I'm going to stir the pot some more...got any Cheez Whiz to melt and pour over your broccoli? *running and hiding now*
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Old 12-19-2008, 02:03 PM   #27
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Actually, Alix, that was my first thought too, but wasn't brave enough!
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Old 12-19-2008, 02:04 PM   #28
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Heh heh heh...come on whats the worst that could happen? A little firestorm? Pages of debate? Oh crap...I should just shut the heck up!
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Old 12-19-2008, 02:20 PM   #29
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Hey - let me stir that pot some more - lol!!

I always have to laugh when someone asks a question like this & some folks jump up & down shouting "bechamel". Yes, it IS a bechamel sauce if you want to sound exotic, but in the grand scheme of things, it's just a BASIC WHITE SAUCE. Something that's been around a long LONG time before folks started tossing out the word "bechamel" in recipes. Crank out your basic 30+ year old Betty Crocker spiral bound cookbook for terrific breakdowns on how to make BASIC WHITE SAUCE "thin", "medium", or "thick", & how best to use those different thicknesses in cooking.

"Mornay" - aka "cheese sauce" - is another one that makes me laugh. But then again, how many restaurants would sell more entrees if they were dressed with just "cheese sauce" versus "Mornay Sauce" - LOL!!!!!
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Old 12-19-2008, 02:28 PM   #30
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Yeah, they should give sauces more common names, like "Oscar" (also one of my favorites).

Cheese Whiz? Is that the stuff in the can that squirts out like whipped cream, or the one that looks like a sausage roll and squeezes out the middle?
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