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re: What to do with this big arse block of cheese?
Posted on 1/21/21 at 1:00 pm to jkylejohnson
Posted on 1/21/21 at 1:00 pm to jkylejohnson
PaymoneyWubby can show you to a recipe that uses a block of cheese. You'll probably have to find a really big turkey or split that hunk of cheese though.
Video has NSFW language
Video has NSFW language
0
Posted on 1/21/21 at 1:04 pm to Btrtigerfan
quote:
This BBW loves her some cheese, notice the commercial sized box of Chez-Its slung along the back.
Posted on 1/21/21 at 1:19 pm to KosmoCramer
quote:That's her hormones man!! Imbalanced since there's only one box slung on the one side. Needs another on the other side to balance her hormones!
notice the commercial sized box of Chez-Its slung along the back.
Posted on 1/21/21 at 1:33 pm to Btrtigerfan
I'm getting chest pains looking at that picture.
Posted on 1/21/21 at 3:16 pm to Sidicous
quote:
You're gonna need a big ol summer sausage and several boxes of Ritz for dat dere cheese.
If I may make a recommendation...
I agree though, we freeze the heck out of cheese when it's on sale using the vacuum sealer and I've never had any issues with texture, even with eating on crackers. If you don't have one, now's the time to get a good grater; I have one I got from Amazon and use it everyday:
LINK
Posted on 1/21/21 at 3:21 pm to NEMizzou
quote:
If you don't have one, now's the time to get a good grater
Truth. I have owned several crappy to decent ones over the years. The worst was a KitchenAid that tried to be an all-in-one tool. It had the large/fine graters, a zesting section, and a slicer on the side. Problem was the side was curved, so you ended up with a big curve in your cheese when running it through the slicer. Now I just have a really well made cheese grater. One side large, the other fine, and a hefty handle. But I like that one you linked with the tray to catch it. May have to grab one.
Posted on 1/21/21 at 3:28 pm to jkylejohnson
When I get random cheese like that I turn it into home processed cheese. Then I can make cheese sandwiches and queso from it.
Posted on 1/21/21 at 5:06 pm to unclejhim
quote:
I smoke a lot of cheese. Several different types. Do a cold smoke (no heat) maximum time 4 hrs. and that's pushing it.
I find that 1hour to 1 hour 15 minutes is adequate.......my experience is it starts to taste acrid after that. Cheddars and jacks are my favorites.
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