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05-09-2014, 05:32 PM   #8626
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QuoteOriginally posted by Colbyt Quote
Sharp cheddar, mayo, a little ketchup, finely diced onion and garlic, a touch of Worcestershire and Tabasco. What's not to like? Will provide an accurate recipe if desired.
Yes, PLEASE!

05-09-2014, 06:38 PM   #8627
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QuoteOriginally posted by jac Quote
Darned lucky. If you did slip, we'd have soak that cast iron work of art in soap and then rinse it in liquid detergent.
She is safe. Only thing allowed here is elbow grease and a soft, lint free cloth. Or some "wax-paper".
edit: "butter paper"

Last edited by Ex Finn.; 05-10-2014 at 07:25 PM.
05-09-2014, 06:51 PM   #8628
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QuoteOriginally posted by monochrome Quote
Yes, PLEASE!
My MIL always started with a block of cheese and spent hours making this. This adaption is for lazy people with a small food processor.

As close to the original as possible where no written recipe existed.

1 - 8 ounce bag of fine shredded sharp cheddar
2 ounce (by weight) of finely diced onion
1/4 cup of real mayo ( you may add more later if desired).
1 TBS Worcestershire sauce
5 drops of Tabasco
1 rounded TBS of tomato ketchup (Heinz suggested)

Process
Run the onion (+ garlic if used) in food processor (knife blade) until as diced as much as possible for such a small amount.
Rinse bowl and dice half the cheese, remove and do the other half, add the wet stuff to the second half and mix well, pour into bowl and add the first batch of cheese.

** Crank it up!
3 jelly bean sized cloves of fresh garlic and double the Tabasco. Also many will like double the onion.
Best when aged overnight in a sealed container.

Great on your favorite cracker or crunchy snack. I like Ritz.


For those who might want the beer cheese recipe, here is one I found on the web (typos included):

QuoteQuote:
Halls' beer cheese Recipe

This recipe for Halls' beer cheese, by Judge Kevin Horne (Gianni V.), is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:

Judge Kevin Horne (Gianni V.)
Created: Sunday, March 19, 2006
Category:

Appetizers & Beverages
Ingredients:

8 oz. sharp cheddar chees, longhorn style
1/4 cup warm beer
1/4 tsp. garlic powder
1/4 tsp cayenne pepper
1/4 tsp. Tobasco
Directions:

Add cheese chunks and spices to a food processor and mix.

Slowly drip in the beer until creamy. More beer makes the
cheese softer.

Serve with chips or chopped begetables.
05-09-2014, 08:14 PM   #8629
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QuoteOriginally posted by Colbyt Quote
My MIL always started with a block of cheese and spent hours making this. This adaption is for lazy people with a small food processor.

As close to the original as possible where no written recipe existed.

1 - 8 ounce bag of fine shredded sharp cheddar
2 ounce (by weight) of finely diced onion
1/4 cup of real mayo ( you may add more later if desired).
1 TBS Worcestershire sauce
5 drops of Tabasco
1 rounded TBS of tomato ketchup (Heinz suggested)

Process
Run the onion (+ garlic if used) in food processor (knife blade) until as diced as much as possible for such a small amount.
Rinse bowl and dice half the cheese, remove and do the other half, add the wet stuff to the second half and mix well, pour into bowl and add the first batch of cheese.

** Crank it up!
3 jelly bean sized cloves of fresh garlic and double the Tabasco. Also many will like double the onion.
Best when aged overnight in a sealed container.

Great on your favorite cracker or crunchy snack. I like Ritz.
It is obvious that with that kind of snacking, there is no need to buy a K-3. The hociR is not pleased.


Steve

05-10-2014, 03:13 AM   #8630
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QuoteOriginally posted by jac Quote
that cast iron work of art
Indeed. I have my grandmother's little cast-iron pan... I mean little, too, it's no more than 6". She used it for blintzes and small servings of things. I had to threaten mayhem when my mother (not a cook) went near it with a scouring pad. Thou shalt not use a Brillo pad on a well-seasoned cast-iron pan! Never!
05-10-2014, 05:26 AM   #8631
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Dang ... already sent my mom a box of French chocolates ... should have sent a pink K-50 instead . No hociR mark to my knowledge on it, thus "Family Friendly" (image from hocir FB page). Where's Christine Tram, anyway ?!



05-11-2014, 10:11 AM   #8632
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QuoteOriginally posted by Colbyt Quote
Beer cheese (spread) - Wikipedia, the free encyclopedia Not the best article but reasonably accurate.

There are 2 methods of making the cheese spread. One uses flat beer as the liquid and the other uses a small amount of mayo. I personally prefer a modified version of my MIL's mayo based recipe. Most of the commercial prepared brands are over processed so that the result is more like cheeze whiz with a zip. When we make it at home it is more like a not so creamy pimento cheese (the cheese is finely diced or ground).

Sharp cheddar, mayo, a little ketchup, finely diced onion and garlic, a touch of Worcestershire and Tabasco. What's not to like? Will provide an accurate recipe if desired.
Sounds delicious! I never knew such a thing existed.

Thanks for sharing!

QuoteOriginally posted by Colbyt Quote
My MIL always started with a block of cheese and spent hours making this. This adaption is for lazy people with a small food processor.

As close to the original as possible where no written recipe existed.

1 - 8 ounce bag of fine shredded sharp cheddar
2 ounce (by weight) of finely diced onion
1/4 cup of real mayo ( you may add more later if desired).
1 TBS Worcestershire sauce
5 drops of Tabasco
1 rounded TBS of tomato ketchup (Heinz suggested)

Process
Run the onion (+ garlic if used) in food processor (knife blade) until as diced as much as possible for such a small amount.
Rinse bowl and dice half the cheese, remove and do the other half, add the wet stuff to the second half and mix well, pour into bowl and add the first batch of cheese.

** Crank it up!
3 jelly bean sized cloves of fresh garlic and double the Tabasco. Also many will like double the onion.
Best when aged overnight in a sealed container.

Great on your favorite cracker or crunchy snack. I like Ritz.


For those who might want the beer cheese recipe, here is one I found on the web (typos included):

QuoteQuote:
Halls' beer cheese Recipe

This recipe for Halls' beer cheese, by Judge Kevin Horne (Gianni V.), is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:

Judge Kevin Horne (Gianni V.)
Created: Sunday, March 19, 2006
Category:

Appetizers & Beverages
Ingredients:

8 oz. sharp cheddar chees, longhorn style
1/4 cup warm beer
1/4 tsp. garlic powder
1/4 tsp cayenne pepper
1/4 tsp. Tobasco
Directions:

Add cheese chunks and spices to a food processor and mix.

Slowly drip in the beer until creamy. More beer makes the
cheese softer.

Serve with chips or chopped begetables.
Again, thanks for sharing! I'm gonna have to make some of this now, to go with some good beer and crackers.

Or maybe some "begetables"!

QuoteOriginally posted by Jean Poitiers Quote
More FB silliness ... "We are not alone" ...


Hey now, that would go great with some beer, the Beer Cheese, some crackers, and begetables!

But hociR is not invited!
05-12-2014, 12:42 PM   #8633
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Me wants a K-3.

Sorry, I've stayed away from this thread for a bit too long.

And I notice that the K-3 sample photo thread has more views than this one. Does that mean that the hociR is winning?!

Me wants a GR as well.

05-12-2014, 01:20 PM   #8634
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QuoteOriginally posted by savoche Quote
Does that mean that the hociR is winning?!
It is all smoke and mirrors! An underhanded trick to make you think the K-3 is desirable and that you need it! like the Alamo or the Little Big Horn, we will prevail!
05-12-2014, 01:25 PM   #8635
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Looks to me this principled resistance to hokiR would evaporate if they brought out a bacon-cheese K-3.
05-12-2014, 01:27 PM   #8636
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QuoteOriginally posted by Joel B Quote
It is all smoke and mirrors! An underhanded trick to make you think the K-3 is desirable and that you need it! like the Alamo or the Little Big Horn, we will prevail!
K3 is mirror. A7r is smoke.
05-12-2014, 01:47 PM   #8637
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Right... So all went well at the Little Big Alamo because of all the smoked cheese?

I'm pretty sure a K-3 wouldn't have made any difference. Neither would a A7r!

Anyway, mirrors will always be better than the smoke, hociR or not
05-12-2014, 02:19 PM   #8638
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QuoteOriginally posted by savoche Quote
And I notice that the K-3 sample photo thread has more views than this one. Does that mean that the hociR is winning?!
Nope.

Not until it has as many posts as this thread.

QuoteOriginally posted by savoche Quote
Right... So all went well at the Little Big Alamo because of all the smoked cheese?
Well they are in two different countries. Little Big Horn is in Montana, on the Crow Indian Reservation.

The Alamo is in Texas. Texas is a different country. Ask any Texan.

Like Rupert.

He is a Texan.

He should know.
05-12-2014, 03:21 PM   #8639
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QuoteOriginally posted by Racer X 69 Quote

The Alamo is in Texas. Texas is a different country. Ask any Texan.

Are you asserting it is like Queensland, a foreign country where they spell beer "XXXX".
05-12-2014, 03:26 PM   #8640
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QuoteOriginally posted by Racer X 69 Quote
The Alamo is in Texas. Texas is a different country. Ask any Texan.

Like Rupert.

He is a Texan.
QuoteOriginally posted by tim60 Quote
Are you asserting it is like Queensland, a foreign country where they spell beer "XXXX".
As this is a world-wide forum, some may not be aware that for just shy of ten years (March 1836 - Feb 1846) Texas was a sovereign nation. Rupert's old enough that he remembers it.

You can always tell a Texan, but you can't tell him much.
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