LindsayAnn

OK, here we go on cabecou. (sorry for the misspelling on the original post.) A local label. six little fresh cabecous. These are the little goat's cheeses that you eat with jam or herbs or nothing or whatever. The name cabecou is relatively local and is for these small (a bit bigger around than a silver $ & about a finger thick) raw milk goat's cheeses. I'm not sure how far around France the name is used. In some cases a cabecou also has an appellation name as for this: The Rocamadour is a cabecou, but from a very well defined region and made using well defined ingredients and methods. (Vaylats is less than 20 miles from where we live. There seem to be several ways of making the little cheeses. Some just get dryer & crumblier as they age. Other go creamy & runny, like a brie, as they age. Still others are aged longer. These I bought from 'Madame' in Limogne market. She's not very communicative in fact I wrote her up in my blog some time ago. As you can see these guys are much older. The brown ones at the back are as hard as rocks. I break them with a cleaver! Delicious. When I eat them I always have this image of an old grizzly goatherd out in the middle of the wilds of France chewing & sucking on these as he protects & herds his goats. C'est moi! As to whether you can get a cabecou in Chicago I just don't know. Probably you can get the younger ones, but I'd doubt the older ones. They're not that common here, you have to really look for them. Perhaps one of the USA based cheese experts, who know a lot more than I anyway, can help when it comes to availability in the states. Good luck. edited to correct lousy spelling & typing. ← Thanks Dave! I can always count on you to help a girl out! The older ones (yellowish, the ones you say are as hard as rocks...I am thinking you are right on with the fact that I will doubtfully find them in Chi...Grrr....stupid cheese laws and regulations! THOSE are the ones I betcha I would find the best....double grrrr.... *goes to sulk in the corner* On a positive note - I bought a very ripe little ceramic ramekin (I too love the little containers and I always keep them for re-using purposes - but who am I kidding I keep almost all tupperwares, i.e. cottage cheese, etc...the kinds with re-sealable lids) of St. Marcelin (sp? too lazy to get up and check...wait - I couldn't check even if I wasn't lazy....I already opened the saran wrap on this guy and the label is disposed of).... Me...buy a cheese (especially a delight like St. Marcelin) at 9AM and dare to not open it...and eat half of it....within two hours of arriving home? HA - now that is a joke! EDITED because I still, for some reason, do not proof read my postings until after I hit the "submit" button....will I ever learn from my prior mistakes?

Dave Hatfield: " On the other hand I love the little cabecue's that have been aged until they are very hard, tangy & sharp. These need to be slowly sucked on." Oh oh do share...what is a "cabecue"? I have never heard of this...is it a specific type of goats cheese? Or - is it a general "class" of cheeses? I thought I knew a fair bit about cheese.....THINK AGAIN LINDSAY! I have never heard of that before! I love love love goats milk cheeses....and, I love love love "tangy/sharp and hard" cheeses..... Please offter me a recommendation (or 2, or 3, 4....5...ok I am getting greedy now...hehe)...one that you believe I will be able to find here in Chicago, at a Whole Foods perhaps, or a cheese counter... THANKS!

My Fiance got me Cheese Essentials by Laura Werlin for my Dec birthday! He knows NOTHING about cheese (except that he likes mild/medium kraft cheddar cheese, deli american cheese, and velveta...haha)....he asked at borders for help getting his cheese loving fiance a book on the subject....and they sure as heck picked out a winner! Over the weekend, as I mentioned earlier on this thread, I made a trip to Pastoral Cheese....there I purchased: 1.) A brie that I cannot remember the name of (it is gone....all eaten by me! So no reference pertaining to names remain!) 2.) Grayson - Raw cows milk cheese, from Virginia. I really liked this one! 3.) Keens Cenglish (yes, with a 'C') Farmhouse Cheddar - cows milk, Raw, from England. This cheese has a wonderful 'bite' to it. I bit of pizazz/zip....which I enjoy Today, at Whole Foods I purchased: 1.) Herve Mons Taime......mmmmmmmmmm is it good! I have never had this one before! It is a soft cheese, not oozy at all - but def. soft. 2.) Langa Robiola Bosina Cheese - again, very very good this cheese is semi hard...no hard like your typical cheddar but more firm than a soft cheese. 3.) Alta Ianga Rochetta - a combo of goat/sheep/cows milk. This little guy....I enjoy a lot. I have purchased this quite a few times previously. The interior is softish and slightly crumbly...on the inner rim of the rind there is a creamy layer.... However as this cheese ages the textures and flavors do change.

Do you still live downtown? There is a Pastoral on Lake east of State (might be east of Wabash.) ← That is so funny that you mention that VPF! When I was at Pastoral (the original Broadway location) they mentioned the Lake street Pastoral....which was not open months ago! The Broadway location is, however, closer to me.....I would of course drive, without a moments thought, to the Lake St. location, if they were to offer different cheeses! Do they? Since they are the same store, I imagine they offer the same cheeses....right?

Tamiam: Welcome to the WONDERFUL world of cheese. I entered this wonderous world back in 2004....at the time when I had graduated college(University of Iowa, Iowa City), and moved into the city of Chicago. Once here (where I still reside, although three moves later) I found myself loving cheese more and more with each passing day! I was introduced into the world of cheese (beyond that of kraft, deli counters, etc...which I always loved my cheese!) all on my own. I lived in Streeterville in a one-bedroom apt. my first year in the city....one block away from Navy Pier. In other words - I was in the heart of the city....Chicago being such a big city - I had so many wonderful cheeses to choose from! One afternoon, during what must have been my first month residing in Chicago, I wandered into Fox and Obel. A wonderful wonderful (wonderful must be emphazised - as this is one grand specialty shop) upscale food store...selling everything from fresh fruits and bakery items, wide assortments of salami's and other meats, and the grandest cheese counter I had ever met. I started tasting cheeses - once I noticed other shopers asking to try "this or that", prior to purchasing. With each passing week I tried new cheeses. The cheese mongers got to know me and my tastes....thus offering cheeses that I liked more and more each time. As the days, weeks and months passed I found myself liking cheeses with increasing punginess (sp? Oh well!), stinkiness, and cheeses from all sorts of milk producing animals (i.e. goats cheeses, sheeps, buffalo, etc....). I found myself adoring goats cheees....all the way from fresh chevres to stinky goats/cows/sheeps varieties. I, was a new-found, self-pronounces and self-proclaimed cheese afficianado. My incredibly picky eating, bland eating fiance (think kraft mac and cheese, I too like this sort of food....but he does not extend beyond much of his "Normal" comfort foods....think all the things a 'normal, non-foodie" loving five year old would enjoy), loved me SO much that he bears my cheese collection (which at times is stinky....when I have a "stinky" cheese or two on hand...which varies weekly) in the fridge. There are weeks when I open the fridge and the fiance can smell it from the couch in the family room (only 20 feet away, or so) "OMG that smells like sh*t", he mumbles from the couch. Anyhow - sorry for all that ramble...just wanted to convey that you are entering a WONDERFUL world. I often purchase 1/3, 1/4 of a pound of cheese. Since, I am the only one eating cheese (beyond things like kraft and sargentto, which the fiance adores cheeses like these...as long as its not the "sharp" varieties at least....I told you he was PICKY!). I am in agreement with Pennylane....as long as its not the soft oozy variety that "ozzes out of this rind/exterior" once cut....the professionals at cheese counter should not give you and grief or "looks of annoyance" if you ask for 4oz or so...which is 1/4 of a pound. I, myself love having about 6-10 varieities of such cheeses on hand at a time...I prefer a small amount of each one (or at least 4 at a time) on a plate for nibbling versus one big ole' hunk of one. Thus, my need to purchase in quantities like 1/4, 1/3 or 1/2 pound chunks versus larger portions. In my expereince, the more you shop at your cheese counters, the more you get to know all the different cheese mongers, the more they will enjoy introducing you to new cheeses, resulting in new found favorites. They too, if they are cheese lovers, which they should be if working behind the counters, will also find pleasure in this. So many of my cheese mongers love the fact that I enjoy cheese so much...the fact that I get to much excitement (I am a very expressive, personable girl....I do not shy away at thanking my cheese mongers and converying to them how much I adore this or that, or how much they just made my day, because - I just found a new favorite...thanks to their help!). Have fun, because - well, cheese is plain old fun fun fun! Now, I am going to get off my butt and go to Pastoral cheese shop. I wasn't planning on it, nor do I need to (my stock is pretty full at the moment) - but you have motivated me to go there...I haven't been to that particular shop in a while.....over a month actually. I have been sticking to Marcy's Cheese counter in Sam's Wine Depot and WHole Foods as of recently....they are a bit closer in distance. But, Pastoral is well worth the 3 mile drive (in the city that can take 15 mins, driving!).

What kind of pie?

Yes - stays crunchy - at least everytime I have made it it has stayed crunchy - not soggy at all. I ate quite a bit last night....only to wake up this morning with a slight hangover - nothing that a starbucks vanilla latte couldnt fix (well that and a batch of homemade rice crispy treats....what is up with me lately? I am going psycho over kid-ish deserts (puppy chow mix, rice crispy treats....) what will be next? I sense it's pre-pms cravings....I blame everything on that! Ha

Okay - about to depart my house for a bachelorette party for one of my closest friends (I am one of the 4 bridesmaids) - I am pondering on all of the wonderful goodies that will be eaten (and drunk.....to get me....well....drunk...haha) today/tonight. I have an insider tip (since the hosts are two of the bridesmaids also, twin sisters) - they are making, among many other things, puppy chow mix. Why? Because the guest of honor - the bride - our college friend, roommate, and my dorm-mate, loves the stuff. Well, guess what? I do too! And, I haven't indulged in the stuff in quite some time (over a year?) - so I cannot wait. In-case you are deprived and clueless as to what I am talking about - puppy chow mix is just the name that the common people have given to a combination of rice/corn chex cerial (or crispix cerial), covered in melted peanut butter, and chocolate, shakin in a large plastic bag (bags when making a large batch) with white powdered sugar (which ends up coating the peanut-buttery-chocolaty orgasmic combination) - I have no clue who invented/thought up this stuff - but its divine. So - what say you? Have you had it? Made it? Do you love it? Dare I even say these words when referring to puppy-chow mix - hate it? P.S. Its called puppy-chow mix, in my opinion, because it looks like puppy food! HAHAH - tastes nothing like the stuff (not that i have tasted dog food - I am just using my judgement here )

Jeff - Not JUST coolwhip - frozen coolwhip. BIG difference....lol. I could take the stuff or leave it in it's normal state- but freeze me a tub o' the white stuff and I proclaim coolwhip pretty damn good. Although, I must add this note of caution - you do have to be in a particular mood for the stuff to enjoy it. My tun sits in the freezer for a while and then all the sudden, *BAM* - its all gone...just like that! I do love fried chicken.....but then again anything fried is good (well, nnot anything, but you get my drift). Somehow though, I am sure you will all agree, chicken is especially good when fried. Mmm, Mmm, Mmm - now I really want some fried chicken. Too bad I am leaving in an hour for a bachlorette party....I will have to deal with pizza, endless cupcakes, puppy-chow mix (I am one of the bridesmaids so I know that the host - another bridesmaid, is making the stuff), and other delightful treats...poor poor me!

OMG I love that too - I went to college in Iowa (University of Iowa in Iowa City) and the Super-Walmart there had a large grocery section, and I would buy the cerial (shredded wheatish) filled with apricot - that was the only selection - but omg was it GOOD. I loved it straight from the box - good in milk too of course. Why in the world did they discontinue it? It was soooo soooo sooo good! I wish I knew the name - I am in the same nameless boat as you!

I LOVE frozen coolwhip - I haven't tried the chocolate one though (frozen or thawed) - I will add it to my list. I have some frozen coolwhip right now in the freezer - now I think I will retrieve it! Wait wait - I also have eddy's loaded choc. chip cookie dough ice cream in there - hmmm....decisions decisions! Okay to keep this post on topic - on to chicken.... I tried Churches for the first time while visiting grae-grae (my grandmother, that is her nickname - don't ask) in Tampa...I must have been about 11 years old. I still remember it....I LOVED it. I am not sure if I happened to get a 'rare' batch (i.e. good batch) - but it was good. I haven't had churches since - so I couldn't tell you if it's always good! my fiance LOVES Popeyes - he loves spicey food and proclaims popeyes the best fried chicken ever. I haven't tried it....now I really want to after seeing ALL of these positive remarks. Greg, aka the fiance, hasn't had Popeyes in a long long time (hence, why I haven't tried it even after living with a man who loves the stuff) - so maybe we will make out way there soon!

I saw mention of this a few days ago but now I cannot find the post it was under! Someone asked about storing cheese once it's opened so that it keeps longer.... I need help! I always have TONS of different cheeses opened at once - thus I keep them around longer because it takes longer to eat 10 blocks of cheese than 1 (and I usually have a lot of different varieties opened at the same time !) So - once I have opened a block of...say...extra sharp Tillamock cheese - what's the best way to store it in the fridge? I seem to have a problem with mold growing on my blocks too quickly! I think someone mentioned wrapping the block in a papertowel to absorb the moisture. So - do I then wrap the paper-toweled cheese in saran wrap? Or place it in a plastic ziplock baggie? Any other suggestions? And - I do not have one of those machines where you can re-seal meats/cheeses/etc so they are air-tight...maybe once i have the funds to splurge....but not while I am in grad school HELP please - I know there are many cheese afficianado's out there....help me preserve my cheese - I HATE throwing it out (I know I can cut off the molded part - but sometimes it just SOOOO moldy all-over I am cutting off most of the cheese

Is it expensive? ← I think it's $6 a tub - don't quote me on that though cause I always buy it with other things (other cheeses ) so it's hard for me to remember the cost of that one in particular. Let me the tub from the fridge to give you some spec's on it.... Okay - I have it in my hand. Let's see: Like I said - I have the standard Raw Milk Cheddar - no add-ins. Ingredients: cheddar cheese aged over 100 days (cultured unpasteurized milk), Salt, Enzymes) Water, Whey, Butterfat, no artificial colors or preservatives. It states to keep it refridgerated. It's white in color (hence no artificial colors). Bunkow Cheese...is actually "Bunkow Cheese of Wisconsin". Yup they come to the Green City Market in Chicago every Wed and Sat all the way from Wisconsin! The tubs last quite a while in the fridge....even after you've opened it. The tub is 8 OZ (226 grams). There are 8 servings in the tub. Each serving is 2 tbsp. 90 calories, 7 grams of fat, no trans fat (duh), 5 grams of protein, 160mg sodium (7% daily amt recommended) blah blah blah blah blah. If you wanted I could buy one for you and send it via mail....How do you send something in the mail if it needs to be kept cold? I know how vendors do it - but how would I? Kinda curious about that now! haha. Yummy - now that I went and got it to post all this stuff I am eating it by the finger outta the jar - look what you've done BTW the Whole Foods markets in Chicago (there are like 5 of them within 5 miles of my condo, no joke) carry these cheeses! Like I said - I really like the tomato basil one too - its a nice spread on sandwiches I have found! I should also note - this line of spreadable cheese is MUCH MUCH softer than any of the supermarket spreadable cheeses that I have purchased - and I have tried all of the ones commonly available in chicago - trust me! It spreads like a soft butter in the tub! Yummy.

I tried chevre with cranberries in it (about a year back), and I did not like it at all. Did I hate it? No...I didn't hate it. But I did not like it either. And - I love chevre (I love all cheese....all good cheese that is). I am with you guys....cranberries in cheese is disgusting. I have tried a few other cheeses with "stuff" in them (or flavored cheeses) (garlic havarati, smoked cheeses, and others)...some are okay, some are even good, but I prefer cheese as is...nothing "non cheesy" in it. However, I have to admit I love ash and herb coated goats cheeses.....but I beleive that those flavors compliment the cheese, versus taking over the flavor like many other add-ins do. My farmers market has a cheese vendor, Bunkow Cheese Farm, that offers a spreadable raw mink cheddar cheese in a little plastic tub - and these are great. I do prefer the plain one....as they also have a cheddar with horshradish and a cheddar with tomato and basil (both are the same basic spreadable raw milk cheese - just flavored varieties). The tomato basil one is good...I hate the horshradish but that is because I hate horshradish....it is popular at the market though. However, like I said I prefer the plain. It is in my fridge right now.... *walks over to fridge to get some*

Judiu - I will add Airborne to my shopping list - I have heard of it...but for some reason it never crossed my mind to try it (with so many products out there you never know which ones are legitimate and work, and which are full of....ugh....B.S, per-say? Haha. Thanks for the insider tip! Peter the Eater - yes yes I knew this was an occupational hazard. What I didn't know, nor expect, was that that hazard would take its toll on my in my second week of teaching in the classroom. The teacher I am with is a teacher of 9 years, and it has never happened to her. In her classroom - yes...on her? Not yet. Figures, hehe. I don't think I coulda eaten the Munchos while I was sick...but the secondI stated to feel like myself again...definitely then!!!

I just started student teaching at the beginning of this school year (End of August here in Chicago) for a fourth grade CPS (as in Chicago Public Schools) classroom...after spending a year in full time (in other words, no full time job....yup yup I am broke now!) graduate school pursuing my masters in Elementary Ed.... Okay most of that blabbing was pointless...sorry about that - back to the point. after what has been about 3.5 weeks in a small classroom (no air conditioning, no air circulation, etc) filled with 29 cute, albeit germ infested, little-ones, I came down with the flu a few days ago. I actually had a student throw up on me as I was bringing her to the bathroom (she was feeling sick). I spent the past 2 days throwing up, gagging after I could no longer throw up, stuck in bed, unable to sleep, yadi-yadi-yadi... I have learned that NO amount of washing my hands, using Purel hand sanitizer, disinfectant wipes, etc....can protect myself from the germs! The moment I felt better (as in this morning) I wanted one thing, and one thing only (well...maybe a few things, but I started with..........) MUNCHOS!!! So so good. I ran to the store (the far store, that is the one that carries...at least usually carries, Munchos - I still have yet to figure out why ALL of the stores do not carry, and more importantly keep enough so that they are always stocked, or at least usually stocked) to buy a bag....once there i decided I needed 3 bags (snack size - three servings per bag I think). I ate two within 35 mins. The last bag is for a rainy day (or later tonight). MMMMM - Munchos and flavor-ice Popsicles were the top things on my list of "I must eat RIGHT now" list. Hey, I did loose 4 pounds from tossing my cookies and not eating....so what if it's water weight I

Ronnie - do you know where (in Chicago) i can get myself a copy of this months magazine?

Here you go, sweet stuff: Carnes con Queso 1 lb ground beef 1 lb chorizo (Mexican-style) 1 white or yellow onion, chopped 1 can whole tomatoes, drained 1 2-lb box Velveeta chopped jalapenos to taste (I used the canned or jarred pickled jalapenos, "en escabeche"; often you can find them sliced, for nachos) In a large skillet brown the meats. Drain well. Either remove the meat from the skillet and set aside, or make the sauce in a separate pan. Coarsely chop the tomatoes and chunk the Velveeta and place in a pan along with the onions and chiles and cook slowly, simmering, until Velveeta is melted and smooth. Stir in the meats and serve hot with tortilla chips. Now...I used to be a huge hit at cocktail parties with this dip. Often somebody else had brought the good ol' Velveeta & salsa/Ro-Tel dip, and this is a step up, so it would disappear much more quickly, with kudos all 'round. (Not that 'dips' should be a competitive event, you understand, but still...) I haven't made it in years, though, so if you're reading it and you're asking "what SIZE 'can of whole tomatoes'?" I'd say, good question - I don't remember. You'll just have to experiment and get back with us. And way back then, when I was making it several times a month, there was only one kind of Velveeta, so I don't know how it would be to use one of the "Mexican" versions. And insofar as the "heat quotient" goes, you can buy mild or hot chorizo, and you can adjust the number of jalapenos to suit your taste. I usually dumped in a small jar of the sliced jalapenos. But this stuff is delicious. Football season is almost upon us, you know. ← Well thanks so much!!! I will have to try this sometime soon! As soon as the occasion is right, I will give it a whirl and report back.

No offense taken at all, not now or originally. Anyhow - I am the best at poking fun of myself. That way I am ahead of the rest....in doing so I avoid many would-be jokes . Please keep cooking up your breakfasts....they all look amazing (and no doubt taste even MORE amazing). Do I seem jealous? If not - I def. am!

Sorry, I forgot to insert the brand of tortilla chips that I purchased - I meant to type in that I purchased El Ranchero brand - with salt. They are very crunchy, thicker than the typical tortilla chip. Very restaurant style...at least my preferred restaurant style!

Look what you ALL made me do now....I am in velveeta heaven Actaually truth be told, was babysitting all week last week and yesterday (6:30AM-8PM....LONG DAY). Said family had an opened velveeta in their fridge cheese drawer (as well as three non-opened venveeta's....although these were the smaller ones). I took half a can of salsa (HOT salsa, chunky style) and a little bit of the opened jar of pasta sauces (I thoguht it would be a good addition) and chunked up the velveeta, nuked in the microwave.....YUM. Actually we had to go tot he store to get tortilla chips (I wanted GOOD, authentic ones, so I purchased brand). So what did I do upon return to my house last night? Obviously, I purchased (made a trip back to the grocery store just for the occasion) a LARGE block of velveeta, jar of medium salsa, and a bottle of Ortega taco sauce - medium again. I am about to go mix it all up and nuke it....I think the Ortega will be a nice addition. It's runnier than the salsa....so I think it will smooth it all out nicely. BTW - the pasta (red sauce) sauce was really good in the velveeta/salsa mixture. I used to mix a can or chili (beef and bean variety) with velveeta, and it was always good. Since i bought the BIG block of velveeta, I will have to give this a go very soon... I have also been thinking (ever since the birth of this tread) that if I brown some ground meat, add some salsa and velveeta and nuke it all....that would be good too - no?

Oh my - I love love love grits....born as a Northernern - moved to the midwest at the age of 8 and have been living in downtown Chicago since...I have no clue where my love of grits came from. I love them with tons of butter *lovin yours*, but oh my oh my with cheddar cheese...all stringy and gooey...that is my favorite. But, most likely b.c I am obsessed, completely, with cheese. Ah I know - I have an aunt, uncle and 3 wonderful cousins in the south (Georgia)...I think I discovered grits upon my yearly visits there...or maybe the car rides down south to Georgia and Tampa with my family...all of our stops at Cracker Barrels along the way....and their grits....mmmmm. Nonblonde007 you just made me a very very hungry girl...which is okay and all but I have no grits (babysitting now, my gig between my fulltime graduate classes for Education) right now...dammit. BTW - where did your egullet name - nonblonde007 originate from? I am curious, I, myself am a blonde (natural)...pondering possible jokes coming my way.....

It has to be mentioned - Fox and Obel's cheese counter is beyond wonderful. Lovely cheeses - albeit a bit expensive. But hey, for good food (esp. good cheese, no no - make that GREAT cheese) I am willing to hand over a lil' more cash than usual. I used to live in that neighborhood - Streeterville (where the hospital/med center is). I have at Fox and Obel almost daily...bad for my bank account but good for my tummy. Anyhow - there is a wonderful breakfast spot (they are only open till 2 or 3 I think, so you cannot go for dinner), its called Egg something (harbor maybe?) - its located on Ontario street, just west of McClurg Court...if you walk east on Ontario (east from Michigan ave) you will run into it after about 2-3 blocks. Its on the south side of the street (ontario street). nice outside sitting area in inside dining area.

Wha!!! Next year is in CHICAGO! Oh gosh I am soooo there (that is if I am just about to request being invited...not sure how this works!). I live right in Chicago - so if it is okay (again, how do I get on the "list" - is there a "list"?) I am def. coming! All of this food looks soooooo delish!

So so excited! I am a miswestern as well (well for the past 18 years - I lived in the Northeast for my first 8 years of life - New York, New Hampshire and Connecticut.) So - I LOVE the Midwest and I have never ever been to Kansas City. Therefore - as I said I am psyched!