Look at this

[Deleted]

Feb 10, 2020 18:21:37 GMT -5 Clipper said:

I don't know what kind it was other than it was labeled as one kind of Romano or another. We didn't care for the strong taste of it. Kathy said it smelled like old sweat socks, haha. It was grated and bottled in glass bottles at the Amish Market we shop at for bulk foods.

Yes old sweat socks that's it. LOL I remember my nephew saying the same thing and even proving it by bringing his old dirty gym socks to the table to compare. My sister was not to happy...............

That was during the who could have the smelliest gym socks between him and his brother while growing up. They were both involved in after school athletics like football, baseball and hockey. 

[Deleted]

Check this out


www.kickassfacts.com/top-10-stinkiest-cheeses-in-the-world/


Top 10 Stinkiest Cheeses in the World

[Clipper]

When my boys were young they discovered a cheese that came in a sealed little plastic package that would blow up like a balloon from the gas that accumulated in the package. If I didn't keep an eye on them they would take a ballpoint pen and poke holes in the wrapper of a package and put it back in the case. They would giggle like hell because it smelled like a rotten fart. I can't remember the name of the cheese to save my soul, but I ended up buying it occasionally because the boys punctured the wrapper. It was a pretty pungent, but very good on crackers. It was soft enough to spread with a knife. I don't recall having seen it in many years. The package would blow up like it was ready to explode.

When it comes to stinky cheese I love limburger. I couldn't find any down here for many many years, and just in the last year I have found that they carry it at the Amish store that I mentioned earlier. I buy the small block of it that I can eat in one sitting because Kathy will not allow it in the refrigerator. I like it both in a sandwich with a slice of onion and some mustard, or on a plate with cider vinegar and fresh cracked black pepper, to be eaten with a fork. She prefers that I eat it out in the carport at the picnic table so I don't buy it in winter. I used to buy limburger spread in a jar years ago when we lived in Utica. I have not been able to find it the last few times were there. I think it was called Mohawk Brand and I used to buy it at Price Chopper.

I am not a connoisseur of fine cheeses by any means. I enjoy good cheddar, muenster, provolone, parmesan,and American and that is about the extent of my cheese preferences.

[kit]

Clipper, regarding the tomatoes... be careful what you're buying. The best tomatoes are the San Marzano variety of tomato. They come from a region in Italy that received much of the ash from the eruption of Mt. Vesuvious back in 79 A.D. The land is very fertile and grows these wonderful plum tomatoes. But... there is also a company called 'Marzano' (a subsidiary of Furmano Foods) and other companies that sell tomatoes which are labeled 'San Marzano style' tomatoes but are grown in various common fields here in the United States. This is the brand we have here at Price Chopper. The can says 'Certified'. A 28 oz. can of Cento San Marzano tomatoes costs about $3.69 (last time I bought it) which is a bit more expensive, but the difference is like driving a Lexus vs. a Smart Car.

[Clipper]

Thanks Kit. That is interesting to know Kit. So many products have misleading labeling. I may seek them out at some point. You have taught me to seek out high quality in other food items. We now use an olive oil and balsamic vinegar that I buy at a store in Johnson City that sells nothing but gourmet oils and vinegars to use in special dishes and in salad dressing, but for the most part, we still cook with canola oil and use progressive vinegars for everyday cooking. oliveoildivine.com/

The thing that I found most interesting about that store is that those who are true gourmet cooks actually come in and have tastings of the products. The last time I was there I saw a woman that sampled 5 or 6 different olive oils in little plastic cups. All I could think of was that she probably would have no problem moving her bowels the next morning, haha. I just don't think I would care to try olive oil straight up in a cup. They also will let you taste the oils by dipping small pieces of bread. That is how I selected the oil that I settled on. The vinegar was $18 and I just took their word when selecting it. I have no desire to sip balsamic vinegar like a fine wine.

[Deleted]

Kit I saw this new product somewhere

[kit]

That's one of the brands I was speaking of, PB. The only 'style' similarity between these Hunts tomatoes and the certified San Marzano tomatoes is that they both contain tomatoes. I don't think the Hunts brand even says they're plum tomatoes, much less grown in Italy. They could be regular tomatoes coming from a variety of growers. Don't get me wrong, they're excellent tomatoes, just not grown in the fertile regions of Italy.

To be honest, I only sometimes use San Marzano tomatoes...only when making that special sauce. I usually use the lower price brand-name tomatoes and sometimes even the store brand. I may be a bit of a food snob sometimes, but I'm not a fanatic.

[Deleted]

Kit I cannot find those pop n cook spice you were taking about at Walmart. I was looking in the frozen vegetable freezers at Walmart in New Hartford. I will look in Utica on Wednesday.

[Deleted]

Kit I know many people who use Hunts tomato sauce to make red sauce on Sunday. Some use Tuttorosso canned tomatoes with basil. They are another fantastic variety. My sisters mother in law uses them.
 To tell you the truth I just like to use some good quality canned tomato product along with a little rosemary and garlic to cook with the sauce then I take a rope of Italian sausage put it in the sauce and let it cook for 30 to 45 minutes  or more comes out excellent. Can ever throw in a small glass dry red wine ( I use Chianti ).
The alcohol burns right off so nothing to worry about in that order.

[kit]

You hit the nail right on the head, PB. Although San Marzano are the best tomatoes I've ever had, they're not as important to a sauce as the other ingredients. The other brands of tomatoes, although less expensive, do the trick just fine and I usually use them. To me, the expression 'Simpler is better' applies to many Italian dishes. So many people over-spice the dishes and put in all sorts of things that confuse the basic taste and mask the subtle flavor. But, to each their own.

[chris]

Feb 8, 2020 7:40:05 GMT -5 kit said:

I must be a cheese snob but I won't have the Kraft (or knock-off) cheese-and-sawdust stuff in my house. Once I used the brick cheese I was hooked. Price Chopper here has the Bel Gioioso brand and although it's not imported from Italy, it's very good. It's made in Wisconsin and we all know that Wisconsin is known for their wonderful cheeses. My favorite is Romano and there's always a brick of it in my fridge. It's not cheap but it's far better than the off-the-shelf stuff and is less expensive than the imported.

That being said, I'll bet Clipper was in heaven with that $12.00 imported cheese. There definitely is a difference.

I agree with you on the Kraft cheese Kit. I buy pecorino romano at Wegmans. It says its from Italy. Comes in a little deli tub. I paid 6.08 for .38lbs. Unit price is 15.99/lb.

[chris]

I heard you have to be careful with the san marzano tomatoes as some label it as such but they are not.

[clarencebunsen]

I may have mentioned this before. Casa Imports sends a family member to Italy each year at tomato harvest time to supervise the canning. It is important to them.

[Clipper]

Feb 12, 2020 9:52:12 GMT -5 clarencebunsen said:

I may have mentioned this before. Casa Imports sends a family member to Italy each year at tomato harvest time to supervise the canning. It is important to them.

I heard that before CB. Those folks that run that place are nice people. I worked there as a truck driver for two days many years ago. I was driving over the road and wanted to say around local and be home every night. Those guys bust their asses. They didn't pay me enough to be humping 300 lbs of pizza flour at a time, down stairs into cellars on a 2 wheel hand cart at some of the pizza parlor customers. Some of those places took as much as a 1000 lbs of flour or more at a time. The same thing was true of canned goods. They expected you to put 5 cases of gallon cans of sauce or tomatoes on the cart and do the cellar stairs also. Some of the routes required being to work at 5 am and working until 8 pm or so. They were very nice even when I went in and told them that I physically was not up to the work after only working for two days. It was after I had fallen a few months before and broke my back and my back was killing me.

[clarencebunsen]

My son has done well with them. He started working there in the warehouse right out of high school (1982) and is still with them as a sales manager. My son-in-law started there and didn't last 2 weeks. He couldn't take the pace loading pallets and loading trucks. Pallets have to be loaded on the truck in reverse order of the driver's route. and each pallet has to be correct per the customer order. A bad warehouse person can really screw up a driver's day.