The Cheese Test

A clip from the late-80's cable access program "The Eddie Marshall Show." The guy in the video, Toby Radloff, is actually famous enough to have his own Wikipedia page.

     Posted By: Alex - Thu Feb 27, 2014
     Category: Eccentrics | 1980s

BAD! Just BAD!
Posted by Expat47 in Athens, Greece on 02/27/14 at 10:06 AM
Posted by F.U.D. on 02/27/14 at 10:41 AM
CHEESY! Just CHESSY! :lol: :coolsmile:
Posted by Tyrusguy on 02/27/14 at 11:25 AM
I must be one of the cultured nerds. Cheese Whiz, spray "Cheese" and Velveeta are not cheese. Look at the label and it says "Processed Cheese Food." So what is that? A substance you feed to real cheese to make it grow up and mature? Also, check out the use by dates on those products - recommended shelf life is just a little less than a Twinkie.

I won't trust any "cheese" that doesn't require being kept in a cool, dry place.
Posted by KDP on 02/27/14 at 12:30 PM
EASY! PLEASY! oh so CHEESY! .. makes me just a little bit QUEEZY!
Posted by BrokeDad in Midwest US on 02/27/14 at 04:03 PM
I like velveeta, it is great for making baked mac and cheese.
Posted by Patty in Ohio, USA on 02/27/14 at 07:35 PM
A former colleague called particle board "processed wood food" - his reasoning being that it bore as much resemblance to wood as processed cheese food does to cheese.

Velveeta is also very good with Rotel tomatoes in their queso.

IIRC, I heard that Velveeta started out as cheese that someone in a lab coat fiddled with to undo some of the cheese-making process, in order to prolong the shelf life.

I won't do quite as far as KDP, but good cheese does start out being aged in a cool, dry place. After that, being kept in a room-temperature, dry place may well be no bad thing, especially where cheese like Brie is concerned.
Posted by TheCannyScot in Atlanta, GA on 02/27/14 at 09:57 PM
Ustawuz, here in Greece, the mark of genuine, village made feta was the goat hair(s) found in the ball.
Posted by Expat47 in Athens, Greece on 02/27/14 at 11:13 PM
Can you get me some real aged goats milk mozzarella Expat ??? I can't stand the crap they pass off over here as that kind of cheese.
Posted by BrokeDad in Midwest US on 02/28/14 at 04:24 PM
I've not had any Mozzarella worth a hoot since the last time I was in Italy.
Posted by Expat47 in Athens, Greece on 02/28/14 at 11:01 PM
BD: nobody can get you any real goat's milk mozzarella. Real mozzarella is made, preferably, from water buffalo milk (no, really! They were introduced at least as far back as the early post-Roman time, maybe even during the Romans), or, if you can't get that, from ordinary cow milk. Never goat. That would be like making a hamburger from pork, or wine from apples.
Posted by Richard Bos on 03/01/14 at 08:53 AM
OOPs! Rich, back in the day 'hamburger' had a bit of pork in it for the fat & flavor.
Posted by Expat47 in Athens, Greece on 03/01/14 at 10:12 AM
Maybe in the States it did, but the original biftek a l'allemande certainly didn't. A bit of onion, certainly (I don't think you'll find that in most burger joints' products, either, but then those are entirely too thin anyway), and perhaps some nutmeg, but no pork, just pure beef. And not minced, either, but chopped - the texture is more interesting.

(It is true that meat balls in general generally contain mixed meat in Europe - probably elsewhere as well - for the very reason you mention. But not, curiously, the direct ancestor of the Hamburger.)
Posted by Richard Bos on 03/02/14 at 06:38 AM
Like most today you're confusing 'ground beef' with the original 'hamburger' which has, pretty much disappeared.
Posted by Expat47 in Athens, Greece on 03/02/14 at 10:21 AM
Erm... no. No, I don't think so. If I confused anything with ground beef, why would I have specified chopped?

Remember, biftek a l'allemande is older, and considerably so, than your derivative New Amsterdam "Heeeembuuuuerger" steak.
Posted by Richard Bos on 03/02/14 at 11:56 AM
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