Author Topic: To Gouda...with Love  (Read 8427 times)

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Offline Chicago Bob

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To Gouda...with Love
« on: August 26, 2012, 09:56:49 PM »
Just picked up something new to me...Borden's shredded Gouda. Thought maybe I'd mix it in with my mozz/prov on a thin crust pizza. Am I making a terrible mistake? This is a good melting cheese, no? Can it stand the heat?  Thanks.
"Care Free Highway...let me slip away on you"


Offline TXCraig1

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Re: To Gouda...with Love
« Reply #1 on: August 26, 2012, 09:58:51 PM »
You'll find out soon enough...
Pizza is not bread.

Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #2 on: August 26, 2012, 10:11:41 PM »
I haven't made it yet an I don't wanna mes this up cause I'm really hungry....maybe I'll jus wait on the Gouda Love..... ;D
"Care Free Highway...let me slip away on you"

Offline TXCraig1

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Re: To Gouda...with Love
« Reply #3 on: August 26, 2012, 10:14:58 PM »
Grow a pair and make the darn pie.  :-D
Pizza is not bread.

Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #4 on: August 26, 2012, 10:17:06 PM »
Meanie!  >:(
"Care Free Highway...let me slip away on you"

Offline Tscarborough

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Re: To Gouda...with Love
« Reply #5 on: August 26, 2012, 11:01:01 PM »
I have used a lot of different kinds of Gouda, and the melt is similar to mozzarella, except for the real dry aged ones.  Go for it.

Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #6 on: August 26, 2012, 11:30:53 PM »
Why thank you Tom...I'm on it!   ;D
"Care Free Highway...let me slip away on you"

Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #7 on: August 27, 2012, 03:26:57 PM »
Gouda is good. Gouda is Pizza Love. There is no turning back for me now....nevah!
"Care Free Highway...let me slip away on you"

Offline TXCraig1

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Re: To Gouda...with Love
« Reply #8 on: August 27, 2012, 03:28:22 PM »
Did you really think I would encourage you to make a pizza that wouldn't work?
Pizza is not bread.

Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #9 on: August 27, 2012, 03:44:01 PM »
Did you really think I would encourage you to make a pizza that wouldn't work?
Of course not.....that's why next time Gouda Love gonna get a Calabrian chili oil bath mon... ;)
"Care Free Highway...let me slip away on you"


Offline rcbaughn

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Re: To Gouda...with Love
« Reply #10 on: August 27, 2012, 10:24:50 PM »
Or maybe try smoked gouda?! I got a little wheel of it at Wally World and it's awesome, although I think it is a processed cheese product. LOL.
More is better..... and too much is just right.

Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #11 on: August 27, 2012, 10:37:11 PM »
Or maybe try smoked gouda?! I got a little wheel of it at Wally World and it's awesome, although I think it is a processed cheese product. LOL.
And here I thought you were an Iron Chef in progress kid....tisk,tisk,tisk!!  What are we gonna do with you Cory...... ;D
"Care Free Highway...let me slip away on you"

Offline rcbaughn

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Re: To Gouda...with Love
« Reply #12 on: August 27, 2012, 10:44:55 PM »
Hahahaha, I know that processed cheese is probably frowned upon by most and I didn't notice that it was a processed food till I got it home...... But it tasted so damn good! I figure that it was done this way to melt better, but I also suspect that the smoke flavor came from a liquid source and not from actual smoking. Still though, I guess liquid smoke has it uses and proponents but I usually never use it unless I am making a tuna dip or something along those lines.
More is better..... and too much is just right.

Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #13 on: August 27, 2012, 11:08:44 PM »
Still though, I guess liquid smoke has it uses and proponents but I usually never use it unless I am making a tuna dip or something along those lines.
  :o  Cory, right now I am wondering why we don't have that smiley where the clown is crying while wagging his head from side to side...you kill me sometimes dude...you really do... :chef:
"Care Free Highway...let me slip away on you"

Offline rcbaughn

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Re: To Gouda...with Love
« Reply #14 on: August 27, 2012, 11:42:34 PM »
Haha I hope by killing you mean make you laugh, either out of disbelief of what I said or me trying to be funny! (Usually very badly BTW) Oh the tears of a clown....
More is better..... and too much is just right.

Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #15 on: August 27, 2012, 11:49:46 PM »
...."when there's no one around",   No no Cory...I, along with many others here are very impressed with you. I laugh with you not at you druddah....but boy, you got some lively taste buds man!!   ;D
"Care Free Highway...let me slip away on you"

Offline rcbaughn

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Re: To Gouda...with Love
« Reply #16 on: August 28, 2012, 12:28:38 AM »
Haha, thank you Bob, that seriously means a lot. I respect so many people on this forum and hold them in high regards, so hearing that is pretty special.  

And haha that I do man! I love stronger flavors. Lamb, strong bries (like, ammonia smelling), pungent blues, and of course earthy mushrooms. And how can I forget truffle oil.... that stuff is amazing on the right food.

Everything I have seen you bake though makes me want to give it a go and try to get to where you are on Chicago thin style, I have never had good luck with that style pizza. I have a lot to learn and you guys are the ones who help get me and many others to a higher place in pizza and cooking in general. Since I joined this forum I have learned so much about more than just pizza.

« Last Edit: August 28, 2012, 12:30:31 AM by rcbaughn »
More is better..... and too much is just right.

Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #17 on: August 28, 2012, 12:38:34 AM »
Since I joined this forum I have learned so much about more than just pizza.


Me too...and thanks.  ;)
Keep on keep'in on.....
"Care Free Highway...let me slip away on you"

Offline TXCraig1

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Re: To Gouda...with Love
« Reply #18 on: August 28, 2012, 12:50:29 AM »
And haha that I do man! I love stronger flavors.

The tight kidney in your cabrito tacos? Fresh, and I mean fresh, blood with a little lemon juice? Salted balls that could still do a doe justice? Quickly grilled eyes of a tuna with the attached muscles still twitching?  Come spend a week with me and my boys.
Pizza is not bread.

Offline JConk007

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Re: To Gouda...with Love
« Reply #19 on: August 28, 2012, 12:58:45 AM »
nice work Bob!
gouda is good , gouda is great ,now we thank him for this cheese
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


 

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