Cheese is something that has grown on me in recent years
this post was submitted on 30 May 2025
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Or garlic.
Two cloves? Six it is.
Who needs the leftover quarter bag of shredded cheese anyway.
I do the same with anything that comes in a can. I'm not going to use a tenth of a tomato paste tomorrow. It goes in today.
Good recipes take that into account.
The best thing that ever happened to me was finishing off some caramelized pork slabs in the cast iron pan...
I put some aged white cheddar, turn the heat off, and put the top of the pan on just to do a quick cheese softening... Well of course I forgot about it and left the room
30 minutes later I came back when my stomach was rumbling, lifted the pan lid and realized that the cheese had melted off the pork and onto the pan. There was just the perfect amount of latent heat, by complete fluke, to perfectly caramelize the aged cheddar into a crispy, greasy disc at the bottom of the cast iron pan.
I have tried to recreate that by frying cheese, and I have never been able to capture that moment of pure tastebud joy and bliss.
Accidents are often the best ways to discover cooking techniques. I remember hearing about a story of a medieval cook who feel asleep cooking his lord's meat over an open fire. At first he thought his lord would have him whipped or beheaded... but actually enjoyed the roast so much he gave him his own farm!
That was from a documentary in the 90s I believe.
As someone that had to stop themselves from eating an entire tub of jalapeno pimento cheese with cheddar cheese Doritos earlier today, I can confirm.
I've done it once, added so much cheese that the only flavor left was cheese and it solidified back into a cuttable block when it cooled down. It was disgusting
crackers love cheese
I'm only half white but I still love me some cheddar
oatcakes and pittas love them too
I agree, but my gall stones tell me otherwise.
I added too much to a queso sauce once and then it hardened into a gooey block
But then you just have a block of cheese, which you can eat
Or even add to another, greater queso sauce.
The only mistakes I made was not adding more than suggested.
Had your cholesterol checked at all lately?? ;p
Be careful. Maybe im not a good "chef" (is making frozen pizzas a chef?), but too much cheese can mean the base/ingredients underneeth doeant get heated, so its melted cheese on top of a cold pizza.
Are you using a hair dryer on your frozen pizza?
what is the point of putting melted cheese on cold pizza? this seems like an inefficient way to run a business
A cook after my own (cheese clogged) heart!
You can add too much mozzarella and the strings will be infinite. Stilly tasty.
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