[Sca-cooks] Celia's Hundred (was RE: The Omnivore's Hundred)
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Sun Sep 7 16:46:03 PDT 2008
On Sep 7, 2008, at 7:01 PM, Lady Celia wrote:
>> 54. Paneer - ok. not a big fan of "blue" cheeses, except in
>> dressings, but
> "Paneer isn't blue. It's not even strong."
> Hmm... the picture showed it with the mold that I associate with
> being a
> 'blue' cheese. But when it comes to things like cheeses, I'll
> generally try
> them at least once... usually more than once, since they're also
> incorporated into sauces and served a variety of ways, and that
> affects my enjoyment. For example, odd though it may be, I love
> melted or
> toasted ripe mozzarella, but don't really appreciate "fresh"
> it tastes just too bland to me.
Is it possible the picture was showing you shadowed pits in the
surface (it normally has a sort of bubbly, packed-curd sort of look),
or that in fact you were looking at the wrong picture (either through
simple error or a web designer's mistake)?
Panir looks like firm tofu, more or less, and is very closely related
in both form and content to queso blanco. It's white, firm, a tiny bit
sweet, hasn't got much of an aroma other than that of milk, and
doesn't really melt when cooked.
My favorite use is in saag panir, which is basically a "curried"
creamed (with yogurt) spinach dish with fried chunks of the cheese in
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
-- Rabbi Israel Salanter
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