[CH] Fried pepper cheese
Tee (traderbear@thehitchingpost.com)
Wed, 5 Dec 2001 19:00:47 -0500
Fahgettabout peppered potato chips <grin> Try fried pepper-cheese
wafers for quick snacks. Cholesterol heaven. Messy but good.
After the recent discussion on pepper cheeses, I located a few varieties
to try. Cabots had the most kinds of pepper flavors, but so far they
havent scored well with me -- their cheddars are too crumbly and dry.
To make cheese wafers, I just toss some pieces of cheese into a
non-stick skillet, like tiny pancakes, and brown 'em up. Grated loosely
packed cheese balls seems to develop better than thin slices. It has
been interesting to see (and taste) which cheeses work best. For
example, both the Cabot habanero and Cabot Salsa oozed oodles of oil
and simply turned into a sullen mass. Ugh. A Hoffman habanero cheddar
browned nicely. I sometimes got a rounded *wafer* and sometimes wound
up with *curls* formed when flipping them. Taste the same. A Cabots
Smoky Bacon cheddar browned decently. As an afterthought, I sprinkled
hab powder on those, but the frying had brought out the salt in spades!
Next cheese I try, will sprinkle chile powder on while frying and see
how that goes. Chile powder of choice should enhance any kind of frying
pepper cheese!
Anyone else like this snack? What cheese have you found works best?
Tee