aem wrote:
> CJ Jones wrote:
>
>>My recipe for potato soup, (white house cook book) was followed to the
>>letter, but I think the cheese we got has oils in it. I thought he
>>bought mild cheddar. I used a slow cooker to make the recipe, and the
>>cheese just curded up after the second hour or so. Does anyone have a
>>fix for this? I have provolone and jack in the house. Should I use these
>> or milk or??
>
>
> Here's a suggestion for the New Year: let's stop putting cheese in
> everything. American consumption of cheese was 11 pounds per person in
> 1970, 31 pounds per person in 2003. Is this the only reason Americans
> are so much fatter than they used to be? Of course not. But it's a
> "thing that makes you go hmmmm." Who says broccoli and cauliflower
> need to have their taste overpowered by cheese? What don't you like
> about potatoes that makes you want to disguise them with cheese? Why
> are you using hamburger meat that's so bad you want to mask it with
> cheese? Okay, I make an exception for pizza.... -aem
>
Sorry, can't do. Cheese is a staple in our home. I will admit to
liking my veggies undressed though with the exception of a wee bit of
butter. I seldom serve cheese on broccoli or cauliflower if eating
either as a veggie. As a soup, cheese really makes the soup for either
of these veggies even though plain cream of broccoli soup is pretty
good. I like sour cream on baked potatoes. In fact I can think of only
a couple of dishes where I use some type of cheese with potatoes. Now
cheese just goes very nice with burgers and dishes containing ground beef.
BTW, years ago and I can't remember where I heard it, someone said the
easiest way to lose weight was to undress your veggies. That means
leave the sauces and toppings off your veggies. Since I don't dress
them in the first place, it makes no difference. When you consider
salads, almost all of the calories are in the dressing. IMO, the very
best salad topping that brings out the flavour with almost no calories
is fresh squeezed lemon juice.