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(Time)   Mozzarella is bad and you should feel bad for enjoying it   (newsfeed.time.com) divider line 220
    More: Obvious, Cheddar, American Eats  
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15169 clicks; posted to Main » on 22 Jan 2014 at 12:47 AM (26 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-01-22 01:27:45 PM
detroitdoesntsuckthatbad:
You have never been in a manufacturing space for cheese have you?  You have no idea what terrifying things happen.  I love moldy cheese, I just don't love cheese that has been quarantined because of dangerous pathogens found in quality sampling that is then heated up and reformed into a block that becomes Velveeta.


Agreed, in many ways pasteurized cheeses are much more dangerous. Nearly all cases of cheese related sickness is from pasteurized cheeses that have been exposed to pathogens. Whereas raw cheese does not go bad, it goes good.
Mozzarella cheese, however does not rot into goodness. It's fresh. Often it is sold the same day it is milked.
www.oscargreen.it
Teresa Palmieri of Tenuta Vannulo, a Campana, Italy. None of their cheese is exported. If you want some of her family's Mozzarella di Bufala you have to go there. Early. The buffalo are milked in the morning. They sell out every day before noon.
 
2014-01-22 01:32:11 PM

Dansker: (Ignored: Dickbag)


The joke is the smarm and superiority that comes with this. This Secret Brotherhood circlejerking about the tradition and the blah blah blah I forget what you said and I don't feel like reloading the page to find out.

Did I come into a food thread just to call food people names? Yes! Yes I did. That's what the thread was set up for- mockery of people and attitudes like this. That was the point. If you have a problem with it, talk to subby.
 
2014-01-22 01:36:27 PM

CtrlAltDestroy: Anonymous Bosch: Food people always, always always go for 3 or 3+

Bingo. I can't stand people like that. They think that only their personally preferred way is the only way and anything else is a disgrace and should be thrown out because it's garbage. Some of the worst are steak snobs.

Steak is best cooked well done. Yeah, you heard me. Cooked all the way through. No pink. No oozing red stuff. I can't stand the texture of non-well done steak. It's like eating play-dough. It triggers my gag reflex. And the taste is something awful, too. It's almost sour to me. And yes, I've had good steak from a proper steak house and it was still bad if it's not well done. And no, well done doesn't automatically equal dry as a bone. Only shiatty cooks dry out a steak by cooking it that way. A knowledged cook can keep it juicy.

But here's the difference. I know that this is my personal preference and I don't expect others to adhere to it nor do I begrudge others for preferring otherwise. Do what makes you happy.

But food asshats exist. I rarely eat steak. A good steakhouse will likely have a snobby biatch at the grill who will do things like give you the shiatty cuts out of spit of a well-done order. Bigger chains like Applebees (another thing that food asshats like to shiat on) are a gamble. The cooks tend to either not care and treat you equally or be bitter in general and fark with you with shiatty cuts and drying it extra on purpose because they prefer it bleeding and mushy.

Give me a "grill your own meat" place and I'd be happy. I'll get to choose a good cut and cook it the way that I like. Whiny food snobs ruined my ability to enjoy and entire type of food while at a restaurant because of "stop liking what I don't like". Fark any and all foodies.

I also cannot stand eggs over easy or any type of egg where the yolk isn't solid. That runny, slimy yolk is another thing that triggers my gag reflex. Something like steak tar-tar, mushy uncooked beef with a raw egg on it, is a f ...


I'm okay with rare meat but Jesus Christ, steak tartare. That shiat should be mixed up, fried on a grill, and put on a bun.
 
2014-01-22 01:39:51 PM

Smirky the Wonder Chimp: Wow, Fark ate the link.  I'm talking about this.

[www.widmerscheese.com image 450x450]


I grew up eating Limburger cheese and liverwurst on rye with my German father in Wisconsin. Still love the stuff. Also, every Farker in the Midwest should attend Cheese Days in Monroe Wisconsin at least once in their lifetime: Link
 
2014-01-22 01:55:06 PM

detroitdoesntsuckthatbad: I did a fair amount of work for one of the largest mozzarella manufacturers in the US (4 billion a year and they supply almost every major pizza company in the US).. They also supply Kraft for their Velveeta base cheese.  I had to sign a NDA but please please please never buy that stuff.  I am by no means healthy and not a food health nazi but if there is one thing Fark can do for you in your life... don't buy Velveeta.  It's a mozzarella base and it's beyond disgusting.


Farmer/Brick cheese is Nasty.

And noted- not that I ever would; who ever heard of cheese that doesn't need refrigeration in your standard home. XP
 
2014-01-22 01:55:11 PM

caddisfly: I grew up eating Limburger cheese and liverwurst on rye with my German father in Wisconsin. Still love the stuff.


Every spring I host an event which offers only Limburger and raw onion on rye. Oh, and beer. Some are hesitant, but there is never anything left over. I embrace it but we are reluctant Midwesterners here in Buffalo. Some locals indignantly insist we are East Coast.
 
2014-01-22 02:10:46 PM

ciberido: E5bie: blacksharpiemarker: Sadly, I'm certain most Americans haven't tasted what true, fresh, mozzarella is.

Not very sadly. Having little experience with 'real' mozzarella, I have no reason to b e offended by the eponymous block of dairy protein on my grocer's shelves.

Similarly, I spent the first 30 years of my life having never tasted Greek yogurt. I'd never go back to the watery stuff I was raised on now,

Don't knock the concept of "watery" yogurt until you've tried a lassi.


Oooh...
...  *Bucket listed.
 
2014-01-22 02:10:47 PM

Amphipath: I don't care how farking runny it is, fetch it hither with all speed.


upload.wikimedia.org
 
2014-01-22 03:00:43 PM
"cheese" in a spray is really stretching the term.
 
2014-01-22 03:14:39 PM

Harry_Seldon: My favorite cheese...

[www.madeinoregon.com image 850x850]


I'll see your delicious Tillamook and raise you an irresistable

i.imgur.com
 
2014-01-22 03:27:48 PM

CtrlAltDestroy: Anonymous Bosch: Food people always, always always go for 3 or 3+

Bingo. I can't stand people like that. They think that only their personally preferred way is the only way and anything else is a disgrace and should be thrown out because it's garbage. Some of the worst are steak snobs.

Steak is best cooked well done. Yeah, you heard me. Cooked all the way through. No pink. No oozing red stuff. I can't stand the texture of non-well done steak. It's like eating play-dough. It triggers my gag reflex. And the taste is something awful, too. It's almost sour to me. And yes, I've had good steak from a proper steak house and it was still bad if it's not well done. And no, well done doesn't automatically equal dry as a bone. Only shiatty cooks dry out a steak by cooking it that way. A knowledged cook can keep it juicy.

But here's the difference. I know that this is my personal preference and I don't expect others to adhere to it nor do I begrudge others for preferring otherwise. Do what makes you happy.

But food asshats exist. I rarely eat steak. A good steakhouse will likely have a snobby biatch at the grill who will do things like give you the shiatty cuts out of spit of a well-done order. Bigger chains like Applebees (another thing that food asshats like to shiat on) are a gamble. The cooks tend to either not care and treat you equally or be bitter in general and fark with you with shiatty cuts and drying it extra on purpose because they prefer it bleeding and mushy.

Give me a "grill your own meat" place and I'd be happy. I'll get to choose a good cut and cook it the way that I like. Whiny food snobs ruined my ability to enjoy and entire type of food while at a restaurant because of "stop liking what I don't like". Fark any and all foodies.

I also cannot stand eggs over easy or any type of egg where the yolk isn't solid. That runny, slimy yolk is another thing that triggers my gag reflex. Something like steak tar-tar, mushy uncooked beef with a raw egg on it, is a f ...


You gag a lot. Weird. Go with what floats your boat, I guess.
 
2014-01-22 03:40:05 PM

detroitdoesntsuckthatbad: 2KanZam: detroitdoesntsuckthatbad: meat0918: detroitdoesntsuckthatbad: Shazam999: detroitdoesntsuckthatbad: I did a fair amount of work for one of the largest mozzarella manufacturers in the US (4 billion a year and they supply almost every major pizza company in the US).. They also supply Kraft for their Velveeta base cheese.  I had to sign a NDA but please please please never buy that stuff.  I am by no means healthy and not a food health nazi but if there is one thing Fark can do for you in your life... don't buy Velveeta.  It's a mozzarella base and it's beyond disgusting.

Don't be silly, Velveeta is made of orphaned babies.

Let's put it this way... it's older than you think,  And the phrase "bacteria containment hold" is a thing.

That's why it's pasteurized a second (and third and fourth probably) time.

It's still farking gross.

I'm guessing you don't eat alot of cheese, do you?

OMG....this cheese has MOLD on it too AAAARRRGGHHHH!!!!

You have never been in a manufacturing space for cheese have you?  You have no idea what terrifying things happen.  I love moldy cheese, I just don't love cheese that has been quarantined because of dangerous pathogens found in quality sampling that is then heated up and reformed into a block that becomes Velveeta.



Meh, that's what pasteurization is for I guess...

So much for that NDA.
 
2014-01-22 04:06:23 PM

2KanZam: detroitdoesntsuckthatbad: 2KanZam: detroitdoesntsuckthatbad: meat0918: detroitdoesntsuckthatbad: Shazam999: detroitdoesntsuckthatbad: I did a fair amount of work for one of the largest mozzarella manufacturers in the US (4 billion a year and they supply almost every major pizza company in the US).. They also supply Kraft for their Velveeta base cheese.  I had to sign a NDA but please please please never buy that stuff.  I am by no means healthy and not a food health nazi but if there is one thing Fark can do for you in your life... don't buy Velveeta.  It's a mozzarella base and it's beyond disgusting.

Don't be silly, Velveeta is made of orphaned babies.

Let's put it this way... it's older than you think,  And the phrase "bacteria containment hold" is a thing.

That's why it's pasteurized a second (and third and fourth probably) time.

It's still farking gross.

I'm guessing you don't eat alot of cheese, do you?

OMG....this cheese has MOLD on it too AAAARRRGGHHHH!!!!

You have never been in a manufacturing space for cheese have you?  You have no idea what terrifying things happen.  I love moldy cheese, I just don't love cheese that has been quarantined because of dangerous pathogens found in quality sampling that is then heated up and reformed into a block that becomes Velveeta.


Meh, that's what pasteurization is for I guess...

So much for that NDA.


It would help if I still worked there.
 
2014-01-22 04:10:35 PM
Stinks so good.
But there's nothing wrong with using shiatty low moisture part skim mozzarella on your pizza. It's what it's there for.

www.fruitieres-chabert.com
 
2014-01-22 04:11:24 PM

Dansker: The hopeless imp: If I cut open a block of cheese and something oozes out, I'm throwing it out.

In that case, the Camembert is probably a bit too runny for you, sir.


Doesn't really matter how runny it is. The cat's had it.
 
2014-01-22 05:58:48 PM
These bags of pre-grated, fibrous strings of dairy-like substance that come dusted with preservatives are literally the devil.

The author is literally an idiot.

/Notice how I used that word properly.
 
2014-01-22 07:28:30 PM
Nightsweat: Tomme de Savoie

yes.
 
2014-01-22 08:46:26 PM

Satanic_Hamster: Mozzarella is awesome.  Therefor subby and article author can go fark themselves.

Man, now I want a prosciutto and mozzarella sandwich on a baguette.  With some red wine vinegar and olive oil.  Maybe some red peppers.  And water crest or spinach.


HA! You almost fooled us. But it's 'waterCRESS', not 'water crest'.

YOU EAT GAS STATION HOT DOGS AND YOU LIKE IT!!!!!
 
2014-01-23 11:39:48 AM

LZeitgeist: Satanic_Hamster: Mozzarella is awesome.  Therefor subby and article author can go fark themselves.

Man, now I want a prosciutto and mozzarella sandwich on a baguette.  With some red wine vinegar and olive oil.  Maybe some red peppers.  And water crest or spinach.

HA! You almost fooled us. But it's 'waterCRESS', not 'water crest'.

YOU EAT GAS STATION HOT DOGS AND YOU LIKE IT!!!!!


When I was in my twenties a friend and I had a .... thing going where we searched for the worst gas station hot dogs in our state.  I don't know why, I can't really explain it: machismo?  Masochism?

We ate a lot of bad hot dogs that year.
 
2014-01-23 12:02:02 PM

ciberido: LZeitgeist: Satanic_Hamster: Mozzarella is awesome.  Therefor subby and article author can go fark themselves.

Man, now I want a prosciutto and mozzarella sandwich on a baguette.  With some red wine vinegar and olive oil.  Maybe some red peppers.  And water crest or spinach.

HA! You almost fooled us. But it's 'waterCRESS', not 'water crest'.

YOU EAT GAS STATION HOT DOGS AND YOU LIKE IT!!!!!

When I was in my twenties a friend and I had a .... thing going where we searched for the worst gas station hot dogs in our state.  I don't know why, I can't really explain it: machismo?  Masochism?

We ate a lot of bad hot dogs that year.


That's what she said!
 
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