Your Questions About Domestic And Imported Cheese

admin answers:

If the restaurant is making their own paneer, it's most likely pasteurized but I cant guarantee that 100%.

If they are buying the paneer from a Indian store, I am also not sure because it depends on the company making the paneer.

I think it would be best to ask the waiter and the restaurant, talk to the chef if needed.

I love paneer but it's just not worth the risk to your baby. Your baby's health and yours are most important.

I would definitely ask before I eat any paneer dishes.

There are lots of domestic & imported cheeses made without pasteurization. Although, I have seen pasteurized goat cheese these days so at least you can eat that.

You can always make your own paneer as well:

http://www.deliciousindia.com/Partners/Suvir/paneer.htm

PS: CONGRATS!

admin answers:

If you have a Costco or Sam's Club near you, it will be a whole lot cheaper. If it's a larger chunk, you could always split it with a friend and/or you can freeze real imported Jarlsberg if you wrap it tightly and don't store for more than a couple of months. I feel strongly that the real thing from Norway is better than domestic brands of Jarlsberg. It's like a nutty, milder Swiss cheese.

Von's will be cheaper than Whole Foods unless they are having a sale.

Depending on where you live, it will cost about $9/lb at the supermarket; less at Costco or Sam's Club.

admin answers:

The whole rationale behind comparative advantage is that either through a country's relative abundance in a particular factor of production or due to its possession of advanced technology, it can specialise in producing a good or service, which it can then export in return for a product that it cannot produce as cost-effectively. If both countries have exactly the same endowments and the same technology, however, there can still be trade: it is called intra-industry trade. The type of trade that is determined by comparative advantage is known as "inter-industry" trade- trade across different industries. But if 2 countries are alike in endowments and technology they will still trade- remember that consumers in such countries prefer variety: we in the developed world like to choose between French wine and Spanish wine for example. To answer your question:
1) Yes there will be trade due to consumers' love of variety- they don't want to just keep consuming domestic products and due to our subjectivities some of us would prefer the foreign over the domestic and vice-versa.
2) Now, since we have CRS and equivalent technologies and endowments in both countries, the only thing we are able to say about the pattern of trade is that both countries will import and export each other's cheese and wine. Because Germans prefer cheese, we will expect them to import more cheese from France than France would import cheese from German. Vice-versa for France: France will produce wine and import more wine from Germany than the Germans would import wine from the French.
3) No we cannot talk about comparative advantage AT PRESENT. However, economists have to look at the dynamics of trade and long-term implications: if the trend continues such that the Germans strongly prefer cheese and the French strongly prefer wine, there's a possibility that the Germans would expand their domestic cheese sector (& the French their wine sector). This means more capital and labour would be directed towards cheese production in Germany (and wine production in France). This means that over the long term, the Germans would be more likely to import more wine from France (and France will import more cheese from Germany). In such a scenario, you don't have the same units of capital and labour in each sector across both countries, and even if the technologies remain the same, the shift in factor composition in each sector domestically would lead to trade on the basis of comparative advantage in the future.

admin answers:

You really need to read this article "Delicious Hors D’Oeuvres Ideas For Your Wedding Reception, by: Jasmine on the Merry Brides Blog:

She has the absolute best ideas! ( I love her blogs!) She even has tips to save money!

Here are some of her delicious hors d’ouevre ideas you may want to consider:

* Chinese Won Tons with a plum Sauce

* Chicken and Shrimp Egg Rolls with a plum sauce

* Pot Stickers with a Sesame Sauce

* Glazed Chicken Drumettes

* Swedish Meatballs

* Italian Meatballs

* Seafood Salad Mold with assorted crackers

* Petite Cocktail Quiches

* Stuffed Deviled Eggs with choice of: coconut and chutney, traditional or topped with caviar

* Imported and Domestic Cheese Display with assorted crackers

* Fresh Fruit Fantasy with Strawberry Chiffon Dip or Chocolate Fondue

* Warmed Spree of Brie Cheese topped with brown sugar and nuts, served with French bread

* Teriyaki Ribbon Chicken or Beef

* Italian Sausage Marinara

* Salmon Mousse on toast rounds

* Cascading Vegetable Display with a fresh dill dip

* London Tea Sandwiches

* California Baja Rolls

* Taquitos

* Tomato, Cucumber and Green bean Salad

* Tomato, Mozzarella and Bermuda Onion Salad

* Rumaki

* Bacon Wrapped Dates Stuffed with Sun Dried Apricots

* Fresh Melon Wrapped in Honey Baked Ham

* Mushrooms Stuffed with Spiced Cream Cheese

* Sautéed Mushrooms in a pastry shells

Read full article:

Thanks to Jasmine "Merry Brides" blog.

admin answers:

The prices are usually higher for imported products because of a few things. One being that they the process of getting them here is much lengthier. There is more paperwork involved, customs, transporting the product etc... The other reason that it might be higher is that certain things from certain places are of better quality, or it's the only places that makes that a certain specialty food. Another reason would be that we automatically assume "imported" means better since it may have been that way at one point.

I would buy either depending on the product. There are some imported cheeses that I like to try because I've never had them before. But generally I buy domestic since I tend to eat what's around me.

admin answers:

While the scalloped potatoes sound devine not everyone wants cream with their potatoes. I would do the roasted garlic mashed and oven roasted ones for those who don't like garlic.

I would let other parts of the meal shine. The parts where money is already invested. Potatoes are filler really.

admin answers:

•Italian Tomato Sauce
•This is the best you will ever have and very authentic. .

Get a sauce pan heat up some vegetable oil, (enough to cover the bottom of the pan 3/4 inch. Use an oil like Wesson Vegetable oil, (lighter and cleaner tasting than olive oil) add to that 3 - 4 cloves of smashed, pre-salted garlic. Heat that over a medium heat until the garlic is soft. Now, to the hot oil mixture, add 4 - 5 fresh basil leaves, torn . Do not allow the garlic to burn, you just want the basil and garlic to soften. Pour in 4 cans 8oz tomato sauce, any brand tomato. Turn up the heat a bit. Now take a can of WHOLE (28 oz) of San Marzano imported tomatoes, NO substitutes.(the reason you want the WHOLE tomatoes is that the pre-crushed are a lower quality, contain the scraps and or are the damaged tomatoes; therefore, not as good) First pour the juice of the San Marzano, then crush the rest of the tomatoes in a colander, by hand over the pot allowing all the pieces to be crushed, then pour that into the pot. Add a few more leaves of torn fresh basil, 1/2 teaspoon of garlic powder, regular black pepper (no salt) Turn down the heat and let it all simmer for 25 minutes.
When done set aside, now turn off the heat, stir in three heaping tablespoons of Pecorino Romano imported grated Italian cheese, Locotelli type is best if you can find it. That contains all the salt you need, the salt and the salt in the canned tomatoes, should be enough. I never have to add any extra. .
Serve with your favorite pasta and a few spoons of fresh Ricotta cheese added at the end to make it superb. You may also add a little extra fresh ground cracked black pepper at the end if you like and or red pepper flakes (optional) if you prefer.
If you follow this exactly and use the exact ingredients, your friends and family will not think you made this unbelievable sauce. They will think you are a genius!
If you live near a Trader Joe's store I highly recommend that you purchase a bag that contains 13 frozen small precooked flame broiled meatballs. Let them simmer from frozen in the sauce for 25 minutes until warm. That is the only type I recommend . .yum . .or make your own. I don't bother to make my own anymore, I can't make them better nor cheaper than the ones from Trader Joes.
If you can't find The San Marzano tomatoes where you live, they are available to purchase on the internet. Keep in mind, these are a type of canned tomatoes from a special area of Italy, many companies import into America a San Marzano tomato. First ask your grocery store manager. The next important ingredient is the Romano Cheese, Locotelli is best if you can find it if not you can purchase it from the net as well. The Tomatoes sauce any domestic brand is just fine, I use what ever is on sale, I tried them all which ever one, Del Monte, Hunts, Contadina, even the store brand. Whatever you can find. Regular salt type, not the low salt. If I have a choice and the price is right, I prefer Contadina, they are a tiny bit sweeter. .
I am serving it with some store bought homemade style fresh pasta and the Trader Joe's Meatballs

admin answers:

Title: RICE FLAN TART WITH CANDIED GINGER
Categories: Rice, Desserts
Yield: 12 servings

3 c Nonfat milk
1/2 Vanilla bean, split
1/4 c Medium-grain rice
1/2 c Sugar
1 (8-ounce) carton frozen
Egg substitute, thawed
1/3 c Low-fat ricotta cheese or
Pureed fat-free cottage
Cheese
2 tb Finely slivered candied
Ginger
1 Low-Fat Sweet Pastry
1 ts Ground cinnamon
1 tb Powdered sugar, optional
Sliced candied ginger,
Optional

----------------------------LOW-FAT SWEET PASTRY----------------------------
1/2 c Plus 2 tablespoons oat flour
Blend
5 tb All-purpose flour
1/4 c Cake flour
1/2 ts Ground cardamom or cinnamon
2 1/2 tb Sugar
3 ts Cold butter, diced
1 tb Canola oil

2-2 1/2 tb very cold water The low-calorie rice pudding flan is so
delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry. Bring nonfat milk to boil in medium saucepan. Add vanilla bean and rice. Cover partially and simmer until rice is almost tender, about 20 to 30 minutes, stirring occasionally. Stir in sugar and continue and continue cooking 3 minutes. Remove from heat and cool slightly. Remove vanilla bean. Blend egg substitute with ricotta cheese. Stir into rice mixture with candied ginger. Carefully pour into prepared pastry shell, filling almost to the top (if there is any flan mixture left from incomplete reduction in cooking, place in small custard dish, cover and microwave 40 to 60 seconds or until set.) Sprinkle with 1/4 teaspoon cinnamon. Bake at 400 degrees F. 25 to 30 minutes or until set. Remove from oven. Sift powdered sugar over and sprinkle with remaining cinnamon. Serve warm and garnish with sliced ginger if desired. Makes 12 servings. Each serving contains about: 183 calories; 102 mg sodium; 11 mg
cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0.25 gram fiber. The use of oat flour blend and cake flour is what gives this low-fat crust its tenderness. It also makes it more difficult to roll, but don't despair: The dough is easily patched. Low-Fat Sweet Pastry Sift flour, cardamom and sugar into large bowl. Rub in butter with fingers or cut in with pastry blender until size of small peas. Using fork, stir in oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until flour is moistened without being wet. Gather dough with moist hands, shape into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on lightly floured board. (To facilitate rolling, dough may also be rolled between sheets of wax paper Or unrolled dough may be placed in pan and gently pressed to cover inside of pan.) Gently lift and press onto 9-inch square tart pan with removable bottom. Cut off dough edges. Bake at 425 degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE: Unsalted butter will give a more delicate fresh flavor in this pastry. Add a dash of salt if using.
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Italian Tira Misu

Ingredients

Espresso Syrup
WATER, 1/3 cup
SUGAR, 1/2 cup
ESPRESSO, 2/3 cup strong brewed
ITALIAN OR DOMESTIC BRANDY, 1/4 cup, optional

Mascarpone Filling
HEAVY WHIPPING CREAM, 1-1/2 cups
SUGAR, 1/3 cup
VANILLA EXTRACT, 2 teaspoons
MASCARPONE CHEESE, 1 pound, softened to room temperature
SAVOIARDI, 1/2 pound, imported or domestic ladyfingers, or sliced sponge cake
COCOA POWDER
Directions
Syrup
Combine water and sugar in a small saucepan.
Bring to a simmer, stirring occasionally to dissolve sugar.
Remove from heat, cool.
Add coffee and optional brandy.

Filling
Whip cream with sugar and vanilla until soft peaks form.
Fold cream into softened mascarpone.

Assembly
Place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup. Spread with half the filling. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula. Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving, place cocoa in a fine strainer and shake a light coating onto the surface.
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admin answers:

Here are some recipes I am considering:

http://allrecipes.com/Recipe/Double-Tomato-Bruschetta/Detail.aspx
http://allrecipes.com/Recipe/Mouth-Watering-Stuffed-Mushrooms/Detail.aspx
http://allrecipes.com/Recipe/Dried-Cherries-Pecans-and-Rosemary-Brie-en-Croute/Detail.aspx
http://allrecipes.com/Recipe/Pecan-Tarts-3/Detail.aspx

Also consider serving imported and domestic cheeses and possibly using a chocolate fountain!