Gravy Queen
Head Chef
Thank you kindly GLC for educating me in the delights of jack cheese.
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.
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.
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.
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.
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.
So, how many have ever eaten anything that had achiote as an ingredient?
So, how many have ever eaten anything that had achiote as an ingredient?
When I lived in Philly, there was no such thing as a broccoli rabe sandwich. Pork would have gotten cabbage, either kraut or slaw.
Why? Does it taste like Cheese Whiz? Does it look like it?
The "yellow" color of cheddar and whiz come from annato/achiote. Many Caribbean countries color empanada dough with it.
Okay, I have seen that. I don't think it's the only way cheddar gets that colour. The ingredients on cheddar here usually say food colouring, and I'm pretty sure they would write annato, which is natural, if they could. I don't eat that colour of cheddar. I have seen that colour used in Jamaican style patties, in the pastry.
What's in the food coloring to make it yellow?
canadian geese...
So, how many have ever eaten anything that had achiote as an ingredient?
I have a big container in my spice cupboard. It's a major ingredient in the shrimp sauce that goes on pancit palabok, which is my favorite variety of pancit.