Author Topic: To Gouda...with Love  (Read 11987 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.
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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...
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #4 on: August 26, 2012, 10:17:06 PM »
Meanie!  >:(
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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?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


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
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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:
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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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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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
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Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #20 on: August 28, 2012, 01:15:56 AM »
nice work Bob!
gouda is good , gouda is great ,now we thank him for this cheese
John
My sentiments exactly John....dang, it's sorta like you almost read my mind sometimes.  ???,
Thanks for the compliment....rev on brother, rev on!  ;D
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Offline rcbaughn

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Re: To Gouda...with Love
« Reply #21 on: August 28, 2012, 02:34:45 AM »
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.

I'd give anything if I could get ahold of all that, I absolutely love foods that most people run from, and usually they turn out to be amazingly flavorful. I guess that comes from not wanting to waste anything from an animal. I think it's a shame to see most hunters in my area kill a buck and only take the head and back-strap. All the rest of the animal, legs and all, gets pitched off the truck in the woods for the coyotes and buzzards to eat. Deer heart sounds so good right now that it makes me sick to think about it.

I would give anything if my dad cared about cooking and eating good food like you do. I absolutely love my dad and family, but a weekend eating with a family like yours would be pretty awesome. Your boys are lucky to have a dad with such good tastes and the ability to make it all happen in the kitchen.
More is better..... and too much is just right.

Offline TXCraig1

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Re: To Gouda...with Love
« Reply #22 on: August 28, 2012, 09:09:17 AM »
Thank you.

My dad isn't much like this either.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Don K

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Re: To Gouda...with Love
« Reply #23 on: August 28, 2012, 09:43:46 AM »
That Gouda pie looks mighty tasty Bob. I have always loved Gouda. I have used it on pizza before but only blended with mozz and/or provolone. I'll have to give 100% Gouda a try. I plan on making a trip to Amish country soon. The Gouda that I have got from Heini's is really good. +1 to smoked Gouda too.
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Offline Chicago Bob

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Re: To Gouda...with Love
« Reply #24 on: August 28, 2012, 12:23:40 PM »
Thank you Don, this here was a blend just like you've done. Bout 50% Gouda....I want to try it with more too.  :chef:


"Quickly grilled eyes of a tuna with the attached muscles still twitching?" That might be kinda spooky Craig...think I'd have to flip 'em over, I don't like to be watched while I eat!   ;)
"Care Free Highway...let me slip away on you"