- Never tire of creamy sun-dried tomato and bacon pasta.
- Celebrate World Egg Day with a dozen ways to branch out of your egg rut.
- Food & Wine's Dana Cowin talks about the mag's new iPad app.
- Our top 10 must-try mac and cheese recipes.
- Match the cookbook to its celebrity author.
- Food Network's Claire Robinson on being compared to a young Rachael Ray.
- The art of tasting bonafide soil at San Francisco's Saison.
Posts for October 9th 2010
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I was first introduced to cheese curds or "squeaky cheese" by a Wisconsin native who had to convince me that the deformed chunks of cheese swimming in a liquid-y substance in the bottom of a plastic bag were actually delicious. Then she had to hide the bag to prevent me from consuming the entire bounty of salty, cheesy goodness.
Made from the solid parts of soured milk, the real deal should squeak when you bite into them, and I've since discovered that it's not easy to find fresh cheese curds with the correct texture. If you don't live in Canada or Midwestern states where they are a popular part of the cuisine (like in poutine), the other tasty way to enjoy them is deep-fried! I've had the deep-fried nuggets at both bars and fairs, and they never disappoint!
Have you tried cheese curds? What did you think?