Cheese of Shame

December 18th, 2009

Into the Canal

I can’t believe how tricky pizza is.

I perfected my recipe last year or in 2007, I think. I was making pies that brought tears to my eyes. But I haven’t made an A+ pizza in a while.

It’s my own fault. I know perfectly well that the best cheese around here is at Costco, and today I made a small pie using frozen cheese instead. I think the frozen cheese is from Costco, but for some reason, after freezing, it cooks up like supermarket cheese. To make it work right, you have to stir a small amount of butter into it. I didn’t do that.

I have a new bag of cheese from Gordon Food Supply, but it’s not the same.

I should chuck this bag of cheese, plus my frozen cheese, into a canal. It offends me.

That butter trick is gold. Remember it.

Posted in Food and Cooking | 6 Comments »

6 Responses to “Cheese of Shame”

  1. GrumpyUnk Says:
    December 18th, 2009 at 9:51 PM

    Seeing lots of flooding in the Miami area on tv. Hope everything is ok.

  2. Virgil Says:
    December 20th, 2009 at 1:13 PM

    Instead of that shredded crap in plastic bags, try using the soft whole milk chunk stuff by Sorrentino and slice it yourself and lay it out in small chunks in a uniform pattern over your sauce.

    It melts out real nicely and 1/2 pound will do a good job…but I use a pound most of the time because God’s still working on my appetite.

  3. Steve H. Says:
    December 20th, 2009 at 6:17 PM

    You really have to try Costco cheese. It’s so good, it’s bizarre.

  4. Jay Says:
    December 21st, 2009 at 10:10 AM

    My wife and I had a Christmas party with friends Sunday evening and a friend brought a broccoli cheese casserole. Now there was a lot of potential to this product but it was brought down by the cheese he used. FAT FREE Cheddar, it didn’t even melt in the oven at 350… What is it made of? Is it even safe to have in the house?

  5. BlogDog Says:
    December 21st, 2009 at 10:53 PM

    The latest issue of “Cook’s Illustrated” has an article on making Chicago style deep dish pizza wherein butter is used to make a flaky, not doughy deep dish crust. That and cornmeal. Maybe butter is *the* secret ingredient of pizza crust.

  6. pbird Says:
    December 23rd, 2009 at 8:03 PM

    Butter is THE secret ingredient period, I’m afraid. Not really. I love the stuff and am not ashamed.