PASTEURIZED PROCESSED CHEESE FOOD PRODUCT & THE AMERICAN WHEY

In my teenage years I once said "Oh, Pasteurized Processed Cheese Food Product" Not to be a cynic, wiseass or wannabee burgeoning intellectual but because it was funny (ok, maybe I was being a wiseass). So many words to explain "Cheese" well it got a big laugh from my friends and I do believe the first place I had read this description was from a package of Individually Wrapped Kraft Cheese Slices as they were a mainstay in 1970s U.S. household living. I do sadly see that now this has been amended to "Pasteurized Prepared Cheese Product" 

Well I suppose this Cow is Laughing Very Hard. This is a product of bel Brands USA based in Chicago. I Love how they all seem to be Imported Cheeses but none aren't. Either way "Laughing Cow" is one of my Favourites and the one that the Jews taught Sean and myself to enjoy at Breakfast. Just a Bite of Soft Bagel, A Nibble of Cheese. Just Fantastic. Long may she Laugh.

Alouette is somewhat of a high end product on the Cheese Product line costing an average of ($6.99/6.5 oz.) on the Supermarket shelf, I Very Fortuantely purchased my package of Alouette "Savory Vegetable" Soft Spreadable Cheese at almost half the price at $3.99. What strikes me most about this Spread is that while its packaging sports "recipes" containing Tenderloin Steak is that this is at the very heart of it "Flavored Cream Cheese" Plain and Simple.

Perhaps Alouette is Bloated in price due to it French name but nowhere does this pass the "Cheese" test. 

"Cream Cheese" yes Absolutely, But "Cheese" ?  This nearly went out the window but as there are no allusions of this being CHEESE or IMPORTED CHEESE I shall hang on.

Now this one is hard to get a handle on, Absolutely Addictive and Completely non-resistive and I am talking about WITHOUT Heating it up. If You Heat this up and start monging then the night is indeed over. I LOVE This Dip Cold right out of the Container. more on this later.

CHORIZO STUFFING

This idea came to me in a dream as it were or at the least in a waking state, my initial ideas were, "Of Course" and "Why Not ?". After procuring the Ingredients and getting them home I decided in Not cooking the Chorizo IN with the Stuffing but adding them afterwards. Chorizo does Color apply "RED" to its cooking neighbors and I wanted my Bread Stuffing to retain its Brown Bread Coloring. There is something to be said about presentation and I wanted to keep the Chorizo Oil Delicious as it may be away from the finalized dish, The Oil remained but just not boiled into the final creation color wise.

The Pre-Cooked Chorizo, Jalapeño, Onion & Garlic pre-mix.

Boxed Stuffing Recipes have also changed over the years, used to be simmer, now it is "let sit and simmer for 5 minutes" fine by me, just not the same anymore.

Anyways this came out just great and waiting to do it again.

CHILI 2014

So Easy to make but so easy to screw up, I have said previously not to skimp on the Ingredients which mainly means NO JAR SAUCE, I am fortunate to be able to get cans of Crushed Tomatoes for 99 Cents which is a lot cheaper than jar sauce anyways, takes 10 -20 more minutes to cook and dimmer and is a thousand times better.

2/23/14 

PRINGLES POTATO CRISPS

This was done in Jest (the Idea) as I saw the Pringles Facebook page littered with half pro and half con comments on how to eat Pringles. The post from Pringles ran thus "Ducklip 'em Chug 'em Flavor stack 'em Whatever you do, you don't just eat 'em" to which my reply was "2 Pringles, Pepperoni, 2 Pringles, Cheese and so on and so on" of which I did 12 hours later substituting Ham for Pepperoni. I Love my Pepperoni but a wee bit greasy for a Chip Stack.

Once again the Pringles Company has rolled out a few new Limited Edition Flavors, this is a very smart move as I along with probably a million other consumers want to try the "new" and limited flavors which ad up to a spike in sales and interest (and if very successful they do not remain limited of course). The Chili con Queso tastes just like that, Chili and Cheese and it does have a kick in the aftertaste, searched two stores before finding a tube but was ready to go to a third store. The other two Flavors are Cheeseburger and Chili y Limon. There have been many Flavors both staid and limited over the years but lets not get crazy,... or Lets.

PRINGLES WEBSITE

FRANK & SALS SALUMERIA 1/7/14 Brooklyn, New York

So, Its a Freezing day in New York and I barely made it the 400 or so feet to the corner wherein Frank & Sal's lie. I have had a Roast Beef Hero on my mind for days, maybe weeks. Order my Hero and as I am waiting there are all kinds of Delicious things on display. Sharp Provolone (cubed), Homeade Stromboli's and many Roll's (Chicken, Broccoli, Sausage) of different variation, Potato Croquettes, Mini Rice Balls, Grilled Chicken, Broccoli Rabe, Orrechetti with Broccoli Rabe and Sausage, a Rice something, Fresh Mozzarella and of course sliced Hard Sausage to go. What caught my attention was the pints on display of Chicken Soup but WHY ?. 

The Homeade Chicken Soup is right there on display in Pint containers to go and at a paltry and reasonable $2.50 but that was not it, what it was was the stringy substance at the bottom, surely not Noodles and if they were it would be Chicken Noodle Soup, maybe some kind of Veggie, but what ?.

I returned home, had half of the Delicious Hero and then took an uncalled for nap. Upon awakening I heated the Chicken Soup and to my surprise the "stringy substance" was the Chicken that fell off the Bone whilst making the Broth. I could tell immediately that this was home made, so much so that only with great trepidation did I add some (Lots of) Grated Cheese to the Soup and which is the Italian way. 

As The World Turns So The Cheese Submerges and it submerges very quickly, I could not snap a proper pic of the "floating Cheese". This Soup was Dynamite.

What I came for and what was delivered. (1) Roast Beef, American Cheese Hero with Lettuce, Tomatoes, Mayo and Oil & Vinegar ($7.69), I think they forgot the Mayo but totally cool, I have some here. I had this in 2 servings and Frank & Sal's makes a really Great Hero.

I NEED the Number 1 Specialty Sandwich. Its Prosciutto, Mortadella, Hot Cappicolla, Salami, Mozzarella, Roasted Peppers with Oil and Vinegar ($8.00)

12/23/15 - Chicken Parmigiana Stuffed Mushrooms To Go.

FRANK & SALS WEBSITE

NEW YEARS EVE 2013

My Manifesto was to procure some Rice Balls & Prosciutto Balls to contribute to the bounty at the Moroni household on New Years Eve 2013 but my plans were thwarted, I hate for that to sound so typical in these times but too much of my time was spent in Lioni's on the corner which in hindsight was time well spent. When you compare 3 Delicious Hero Sandwiches (Actually 2 Hero's as one went to the help) to a few Rice Balls, Well you weigh that out on your own. 

Papa Pasquale opened just a few doors down from the famed Lioni's after my previous employer Gus (who was the mastermind of Papa's) closed down his glass shop that my friend Roy and myself worked at during the summer months and I felt it was a bold move. I mean basically copying what Lioni had laid ground to after all, they still seem to be dwindled greatly by the Powerhouse with a rep on the corner, Pasquale's is running but always empty whenever I am there, who knows, whatever. 

Gus was a very colorful cigar smoking and lawn chair sitting fellow and I will never forget the morning when I cheerfully said to him "Good Morning Gus" to which he replied "Why Don't You Go Eff Yourself!!!" Glorious days indeed. 

So Papa Pasquale gets the Photo Op at the top of this post mostly because of the love I have for my former employer but also because Lioni's Win's in every other way and does have header photo's on this Blog elsewhere and to come I am sure (Papa does make the better Rice Ball though).

I did snap a quick pic of the Papa Sandwich Menu as displayed on the street, My apologies the Ingredients are not clearer to the eye in this photo. Once again they are comparatively priced with Lioni's so why would I even try, someday I shall (maybe not).

Dying for some Lasagna Rollatini right now though.

The Lioni's storefront, Just Perfect.

While working at the glass shop which was to become Papa Pasquale I have a distinct memory of one of Lioni's artisans bringing Roy and myself some Bocconcini (mini Mozzarella Balls) just created and Fresh as can be, they melted in your mouth. I am sure we had Lioni's on the job a bit but I mostly remember ordering in Chinese Food. 

Aah, Delight of Delight's. The Breadcrumb Stuffed Peppers and Hot & Spicy too. This was the secret Ingredient Warhead to the number 25, The Louie Prima Hero (Genoa Salami, Hot Cappacolla, Pepperoni, Provolone, Swiss Cheese, Spicy Mustard and the above Stuffed Peppers) My Fave.

Today (12/30/13) I was not so afraid to snap some pics (what with the Mexican workers running to and fro with 12 foot Hero's in hand delivering to waiting automobiles outside for their pre-ordered Sammiches) and got a shot of a portion of the Menu board on display in this most unique of Sandwich shops.

Waiting to be picked up, another gorgeous display of the Craftsmanship at Lioni's.

Finally, It Is Time To Eat. Pictured here are Two originals as they are not on the Lioni's Menu and were hand crafted just for the occasion. Laying flat and to the bottom left is the "Connie Moroni" which consists of  (Genoa Salami, Provolone Cheese, Olive Salad/Muffaletta and Roasted Peppers) on the upper right is the "Jamie Moroni" which comprises (Prosciutto Di Parma, Fresh Lioni Mozzarella, Roasted Peppers and Lettuce) Both Amazingly Delicious.

Jamie prepared some Party Food (Jalapeño Poppers, French Fries and Chicken Nuggets) and pictured here is a White Castle Cheeseburger for Papa Moroni.

Jamie Beheads Santa from Jaques Torres Chocolatier but I did not try any, Delicious I am sure.

3 Prosciutto Balls from Lioni's and the Best Prosciutto Ball in town. these were prepared around 11 p.m. in time for the midnight countdown and in Conchetta's brand new oven.

http://www.lioniitalianheroes.com

http://www.papapasqualeravioli.com

Jaque Torres Chocolate Site

BACON DAY 2013

I was alerted by Lori that it was Bacon Day 2013, Well I did have a half a pound of Bacon in the freezer just waiting a month or two to be used. What a Better chance than to celebrate this day of days commemorating our favorite Pork piece, The Bacon strip.

Pictured above is a nice Tasty Bacon Melt but this was made for afters. I began my evening with my favorite Dish of choice from childhood, Bacon & Rice. Never able to prepare my mom's Rice in quite the same way I purchased a Rice Cooker a few years back and the hinderances outweighed the holiness, this time I think I added too little Water (never again shall I use the level monitor engraved inside of the pot) so the Rice was a wee bit dry. 

On to the English Moofkie.

Bacon & Rice, So Good.

Bacon Frying, So Aromatic.