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It's not every day a pasta recipe goes viral

Old 02-15-21, 12:18 PM
  #26  
indyfabz
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Went to a trusted cheese source. The place has a huge selection of meats and cheeses. All out of Greek feta because of this recipe. Didnít trust the Bulgarian kind. Iíll try again this coming weekend.
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Old 02-15-21, 03:35 PM
  #27  
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I've actually had Bulgarian sheepsmilk feta before, it was good
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Old 02-16-21, 11:41 AM
  #28  
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Originally Posted by RubeRad View Post
I've actually had Bulgarian sheepsmilk feta before, it was good
Thanks. Maybe I will try it on Saturday if they are still out of Greek. Whole Foods has block feta, but the label does not identify the source of the milk used.
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Old 02-17-21, 04:56 AM
  #29  
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Originally Posted by indyfabz View Post
Didn’t trust the Bulgarian kind. I’ll try again this coming weekend.
That used to be my favourite for a while. The local souk here had Greek, Turkish and Bulgarian. The Bulgarian was more yellow and a bit more characteristic in taste. My impession was that it was only sheep's milk but that's an association from Western-European cheeses.

Feta is one of those things that is traditionally made in a wide region and claimed by more than one culture/country as their own. Since a few years the name 'Feta' is reserved for Greek cheese from specific Greek regions and a specific kind of cheese, by the EU.. This was mainly because of Danish imitations, but some regional rivalry might have played a part, these things are highly political, while the name protection in general is not what it used to be, is beeing stretched, mainly by the producing countries themselves.

Originally Posted by RubeRad View Post
I won't argue any of that. I've listened to an interview, about how he was cooking in his dad's pub as a teen. He did go to a culinary school and worked a few years in France, so he's got to have some chops as a professional food-cookerer, but mostly he's a great TV personality.
I love him when he's doing projects like improving school lunches or helping take away families with cooking. But when he's pretending to cook really good food I get suspicious.
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Old 02-17-21, 12:08 PM
  #30  
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Originally Posted by Stadjer View Post
That used to be my favourite for a while. The local souk here had Greek, Turkish and Bulgarian. The Bulgarian was more yellow and a bit more characteristic in taste. My impession was that it was only sheep's milk but that's an association from Western-European cheeses.
Got some Greek this morning on the recommendation of the cheese shop lady. I looked at the Bulgarian. The brand they carry is 100% sheep's milk.
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Old 02-17-21, 12:14 PM
  #31  
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Originally Posted by Stadjer View Post
In general much of this television cookery favours looks over taste.
Trust Alton Brown!
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Old 02-17-21, 12:33 PM
  #32  
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Originally Posted by Darth Lefty View Post
Trust Alton Brown!
He's not British, probably American television cooks are more aware there's a world to learn. I don't know really, not many come through here.
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Old 02-21-21, 08:42 AM
  #33  
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Made it last night. Meh. But if you like something like fettuccine Alfredo youíll probably like it a lot. Definitely use lots of basil.
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