Author Topic: To Gouda...with Love (Read 4606 times)

Chicago Bob · « **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.

TXCraig1 · « **Reply #1 on:** August 26, 2012, 09:58:51 PM »

You'll find out soon enough...

Chicago Bob · « **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.....

TXCraig1 · « **Reply #3 on:** August 26, 2012, 10:14:58 PM »

Grow a pair and make the darn pie.

Chicago Bob · « **Reply #4 on:** August 26, 2012, 10:17:06 PM »

Meanie!

Tscarborough · « **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.

Chicago Bob · « **Reply #6 on:** August 26, 2012, 11:30:53 PM »

Why thank you Tom...I'm on it!

Chicago Bob · « **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!

TXCraig1 · « **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?

Chicago Bob · « **Reply #9 on:** August 27, 2012, 03:44:01 PM »

Quote from: TXCraig1 on August 27, 2012, 03:28:22 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...

rcbaughn · « **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.

Chicago Bob · « **Reply #11 on:** August 27, 2012, 10:37:11 PM »

Quote from: rcbaughn 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.

And here I thought you were an Iron Chef in progress kid....tisk,tisk,tisk!! What are we gonna do with you Cory......

rcbaughn · « **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.

Chicago Bob · « **Reply #13 on:** August 27, 2012, 11:08:44 PM »

Quote from: rcbaughn on August 27, 2012, 10:44:55 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.

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...

rcbaughn · « **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....

Chicago Bob · « **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!!

rcbaughn · « **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.

Chicago Bob · « **Reply #17 on:** August 28, 2012, 12:38:34 AM »

Quote from: rcbaughn on August 28, 2012, 12:28:38 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.....

TXCraig1 · « **Reply #18 on:** August 28, 2012, 12:50:29 AM »

Quote from: rcbaughn on August 28, 2012, 12:28:38 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.

JConk007 · « **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