/ck/ - Food & Cooking

[Anonymous No.4158290]

I have about half a bucketful of these. I need recipe suggestions.

[Anonymous No.4158776]

ingredients:
1 (one) laughing cow original cheese wedge
crackers

1. liberally spread laughing cow cheese onto cracker
2. repeat for other crackers until cheese is gone.

[Anonymous No.4159319]

>>4158776
/thread

[Anonymous No.4159373]

>>4158776
>3. next time buy a better cheese

[Anonymous No.4159378]

>>4158290
seriously though, you could probably mix up a bunch of that shit with chives, herbs, and/or one of those dip/soup mixes and come up with a pretty good dip

[Anonymous No.4159391]

Cheesecake

[Anonymous No.4159397]

spread it on eggs, waffles, pancakes, etc

[Anonymous No.4159449]

buy veggies, like celery, apply liberally and enjoy.

[Anonymous No.4159463]

I like it on toast for a small breakfast.

[Anonymous No.4159470]

Why not make a thick mornay sauce with herbs?

[Anonymous No.4159474]

eggs + cheese

omlet

[Anonymous No.4159483]

>>4158290
make a sandwich

[Anonymous No.4159486]

ItaliAnon living in the US here.
I find that the 'lite' version (green package) tastes identical to Bel Paese, a similar cheese sold back home.
As such, you can make a type of rosè-coloured sauce with a mixture of that cheese and some tomatoes, preferably tinned. It can be made as a quick, sautéed-type sauce or as a long-stewed ragù-type sauce.
Does this sound like something that you would like? I would hate to type that all up only to learn you dislike tomato.

[Anonymous No.4159490]

bite a corner off and squeeze it into your mouth

[Anonymous No.4159515]

>>4158290
Just eat them bro, shit is amazing

(anyone else think these were cheese wedges not cream cheese?)

[Anonymous No.4159529]

>>4159486

That would be amazing

What's the procedure? Chuck in tin of tomatoes and some cheese, heat and stir?

[Anonymous No.4159541]

...They AREN'T actual cheese wedges?!

[Anonymous No.4159543]

http://www.youtube.com/watch?v=Nmf_qbElHLA&t=0m28s

I always feel obligated to post this whenever I see that fucking cow.

[Sceak !!LciZj2frsW6 No.4159552]

>>4159541

Naw. They're sort of like ... soft American cheese, or a bit like if you could hold Velveeta.

The taste is something like cream cheese without the cream or cheddar without the tang.

They're weird things.

[Anonymous No.4159561]

Just fucking eat them, and the foil.

[Anonymous No.4159563]

>>4159543
home movies was great

[Anonymous No.4159570]

>>4159543
That made me chuckle, I'm surprised I haven't seen that before, I like Home Movies. Might of just missed it.

[Anonymous No.4159576]

>>4159529
Depends. For either type (sautéed/ragù), you would want a tin of whole, peeled, plum-shaped tomatoes. In the US, I recommend Hunt's. It's the best bang-for-the-buck tinned tomato I've found here.
Now, decide if you want quick sauté or long ragù type. For sauté, empty the tin into a collander set in a bowl in order to separate the solids from the juices.
Using a knife-point, pierce each tomato.
Press them gently, but firmly, agains the collander insides to remove (and reserve in the bowl) their excess juices.
Place the tomatoes on a cutting board and chop them up and set aside.
Finely slice a handful of shallots or half of a small onion.
Place the shallot into a cold sauté pan with 40ml (a tad less than a quarter cup, about three tbsp) of olive oil and 40ml of lard (yes lard) or clarified butter.
>as lard is a tad difficult to find in the US, I've learnt that, surprisingly enough, Crisco works okay; in some parts of Italy, lard is the traditional cooking fat, often preferred over olive oil and the two in conjunction is very common
Set to high heat and, when fragrant, salt generously and lower heat to medium/medium-low.
When they begin to brown, add the chopped tomatoes and sauté.
When the tomatoes look a little too dry, add a bit of the reserved tomato liquids to just cover and sauté s'more.
Keep repeating this sauté/add liquid/evaporate/sauté s'more process a few times over the course of 20 minutes or so.
Off the heat and add a cheese wedge or two and mush them up to distribute through the sauce.
Salt to taste and stir in a handful of fresh (or dry) basil leaves.
Serve over penne.

Variation:
Some people add grappa, a type of vodka-like liquor, to the shallots before adding the tomatoes. Personally, I prefer to just drink the stuff rather than waste it in an application where you barely taste it, if at all.

[Anonymous No.4159581]

>>4159543
Whenever I see McGuirk the Jerk, I feel inclined to watch Camp Campingston Falls.

[Anonymous No.4159606]

>>4159576

Sounds awesome, will try it

Where I live in Aus there's a lot of Italian immigrants, so lard is relatively easy to find if you know where to look. It works really good, don't know why Anglo ppl refuse to use the stuff.

[Anonymous No.4159637]

I often wonder if the cows are as jovial as they claim

[Anonymous No.4159915]

Spread on buttered toast.. Feelsgoodman.jpg