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Old 03-11-2012, 09:43 AM   #21
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Thank you kindly GLC for educating me in the delights of jack cheese.
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Old 03-11-2012, 09:49 AM   #22
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So, how many have ever eaten anything that had achiote as an ingredient?
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Old 03-11-2012, 09:18 PM   #23
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Originally Posted by Vanilla Bean View Post
I can't remember the restaurant names, but I saw on a tv show once (either food network or cooking channel) where they featured two places. The point of the show was to see who had the best philly cheesesteak, and they used cheez whiz.
I want to come out with a new product: Jeez Whiz! Their marketing campaign could be tag lined, "Oh Jeez! This is really good!"

I'm probably going to catch heck for this post...
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Old 03-11-2012, 10:12 PM   #24
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Originally Posted by CraigC View Post
So, how many have ever eaten anything that had achiote as an ingredient?
lots of times in caribbean dishes, especially puerto rican. annato/achiote is mainly just for colour but some people say it has a slight nutty taste. i've cooked with it and couldn't taste it.

zooks, i couldn't disagree more. whiz is most certainly offered on cheesesteaks in philly. both pat's and geno's, the two most famous cheesesteak joints in philly offer it.

also in philly, mild provolone is more often put on roast pork and broccoli rabe sandwiches. if you order it or swiss on a cheesesteak, you might get mocked or beaten (it is philadelphia, afterall).

btw, there is a range of types of provolone, from mild and mozzarella like rubbery, to an extra sharp crumbly/crystally type much like an aged sharp cheddar.

and lol greg, about eating your bait. i've used cheese for carp and catfish bt never for trout. i'll have to try that. the season starts in just a few weeks.
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Old 03-11-2012, 10:23 PM   #25
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lots of times in caribbean dishes, especially puerto rican. annato/achiote is mainly just for colour but some people say it has a slight nutty taste. i've cooked with it and couldn't taste it.
I've had the same experience. I have tried using achiote in several recipes but all I get is color, perhaps from the annatto. Annatto - Wikipedia, the free encyclopedia

Perhaps annatto is just for the color, and would be worth it for even that. I've always hoped it would taste more, but evidently my hopes are not taken into account.


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and lol greg, about eating your bait. i've used cheese for carp and catfish bt never for trout. i'll have to try that. the season starts in just a few weeks.
Well at least eating 'veeta is better than eating 'urms.
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Old 03-11-2012, 10:35 PM   #26
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I don't eat things with "whiz" in the name.
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Old 03-12-2012, 12:36 PM   #27
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You are not familiar with provolone? I assumed that this would be a pretty universally available cheese. It is an Italian slicing cheese, similar in texture to mozzarella but with its own distinct flavor and aged a bit more.
If i recall correctly, Provolone is Mozzarella that has been aged in a saltwater brine. it is more firm than is Mozzarella, and saltier, with a little sharper bite. Great stuff.

As far as cheeses to be melted on a Philly go, other good candidates are Gouda, Gruyere, Aged Swiss, Muenster, Fontina, Pinconing Sharp, Raclette, Provolone, Butterkase, Bergenost (Yancy's Fancy), and there are others that are equally great. Look for nutty, or buttery cheeses, with a semi-firm or creamy texture, that melts well and is not too stringy.

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Old 03-12-2012, 05:41 PM   #28
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Originally Posted by buckytom View Post
lots of times in caribbean dishes, especially puerto rican. annato/achiote is mainly just for colour but some people say it has a slight nutty taste. i've cooked with it and couldn't taste it.

zooks, i couldn't disagree more. whiz is most certainly offered on cheesesteaks in philly. both pat's and geno's, the two most famous cheesesteak joints in philly offer it.

also in philly, mild provolone is more often put on roast pork and broccoli rabe sandwiches. if you order it or swiss on a cheesesteak, you might get mocked or beaten (it is philadelphia, afterall).

btw, there is a range of types of provolone, from mild and mozzarella like rubbery, to an extra sharp crumbly/crystally type much like an aged sharp cheddar.

and lol greg, about eating your bait. i've used cheese for carp and catfish bt never for trout. i'll have to try that. the season starts in just a few weeks.
When I lived in Philly, there was no such thing as a broccoli rabe sandwich. Pork would have gotten cabbage, either kraut or slaw.
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Old 03-12-2012, 05:43 PM   #29
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So, how many have ever eaten anything that had achiote as an ingredient?
BBQed tuna steaks rubbed with achiote.
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Old 03-12-2012, 05:56 PM   #30
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Quote:
Originally Posted by CraigC View Post
So, how many have ever eaten anything that had achiote as an ingredient?
Why? Does it taste like Cheese Whiz? Does it look like it?
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