Okay, okay -- so American "cheese" isn't real cheese, but you've got to give it props for its melting abilities, especially with grilling season in full swing. Burger, anyone?
We blind-tasted nine different brands of yellow American cheese, taking special care to note each one's properties after being melted. Though there weren't drastic differences in flavor, their textures ranged from creamy to rubbery and even plasticky. We had strict guidelines in terms of testing only those "cheese foods" labeled as "American cheese." We didn't test slices labeled as "cheddar flavored" (such as the popular Kraft Deli Deluxe Sharp Cheddar Singles).
Just in time for National Burger Day, here's a list of some of North America's regional favorites.
Celebrating our differences makes each day worth living. As you travel across North America, you'll find people from all walks of life, which truly makes up a mosaic. Much like the people who inhabit this continent, the burgers they eat vary from region, location and city. Here are ten burgers from ten very different areas of North America.
A new robotic milking system has relieved stress on farmers and udders at Jobo Farms in Greenbush, Ontario. Cows have access to milking stalls all day long, and usually opt to be milked three times a day, making for healthier and more comfortable cows. The robotic milking arm can sense if there isn't enough milk in the cow's udder, and will not offer up the snack that the cows get as a reward after milking. For the first time ever, the Oosterhof brothers that run Jobo farms were both able to enjoy a birthday dinner with their mother at the same time.
The robotic milker, combining an inhuman patience and ability to shrug off a chance kick, also has a sensitive side.
More numbers tallying up the loss and damage experienced by the Parmesan industry after Sunday's earthquake. Cleanup is under way:
Although some of the damage wheels can be used in the short term, they are estimating that 10 percent of the Parmesan industry will be affected.
Cesare Casella, chef of Salumeria Rosi, spoke with producers in Grana Padano to get an idea of the damage that had been done.
“The point is that yes, they say ‘they lost $250,000,000 worth of cheese.’ But I don’t think there is going to be a shortage. I think they are going to raise the price because maybe it’s a good opportunity to raise the price,” said Casella.
A lavish, dense "pie" stuffed with penne pasta, mouth-watering Wisconsin Asiago, cheese and Tuscan kale - complete with a truffle oil potato pie crust. This recipe is actually a variation on timballo di maccheroni, a traditional dish from Naples. In a word, YUM.
Some few years ago, in a movie called "Big Night," the preparation of a timballo di maccheroni was featured in a big way. It made a big impression on audiences. Me included. Recipes for timballi proliferated and suddenly the dish came to the attention of Americans. Since then I have made some variation many, many times. But the more I make it the more it becomes (at least in my mind) another great take on good ole Mac & Cheese. Another example of cross-cultural culinary calisthenics.
Sour cream gives this dessert a super-creamy boost without adding too much sweetness. A perfect accompaniment to fruit pies or a hot summer day, it can easily be made at home.
I recently made my first strawberry rhubarb pie of the season and served with it an ice cream made from scraps in the fridge. I had an open container of sour cream, the dregs of a pint of yogurt, a lemon on its last legs, but no eggs. The resulting tangy sour cream ice cream was, like many kitchen inventions, a happy accident because along the way I discovered the perfect ice cream flavor for pie.
A German magician astounds his audience (and us!) when he taps his iPad and pours real beer into glasses and the mouths of passers-by. Anyone have a clue how he's pulling this off? We're stumped!
According to Pierro's website, he has a degree in economic engineering (a useful skill set for making beer-dispensing iPads?) and has appeared on numerous German television programs. He's won several awards, too, including the 2004 Siegfried & Roy Award in Las Vegas.
Pierro has plenty other examples of what he calls "digital magic" on the site, like pouring milk on a television and getting the onscreen person wet.
While the craft beer movement is flowly freely in the United States, it's just beginning to take shape in the U.K. Excitingly enough, a network of adventurous brewers has emerged, many drawing on U.S. craft beer influences.
American brewer and editor of The Oxford Companion to Beer, Garrett Oliver puts their quest for new flavours down to the US losing its own brewing culture and so being free to explore all others. Now a young generation of brewers in the UK are looking at these new US styles and discovering techniques like barrel aging as well embarking on experiments with new, intensely flavoured, hop varieties.
Mandy Reed, award-winning cheesemaker and boss at the Swaledale Cheese Company in Yorkshire, England, died in February after a celebratory dinner with her son and his friends. She left the group in a taxi, but never made it back to her house. She was later found in a neighbor's garden.
Dr Peter Cooper, who carried out the post-mortem examination on Mrs Reed's body, said she died of a combination of acute alcohol intoxication and exposure to cold.
Chad takes us behind the scenes at Neal's Yard Dairy in London, giving us a personal tour with his video camera. He ventures into all the cheese caves and talks about the cheesemaking process, meeting many of those involved in the process.
Here's the official Neal's Yard video - really interesting stuff:
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