View allAll Photos Tagged cheeseballs...
Man, I'm such a cheeseball. He was laughing because I asked him when they were going to start the women's UFC. I think he thought I was joking...
"cwd322: Self-Portrait With Camera - We've all seen the lazy self-portrait where the photographer points his camera at a mirror and clicks the shutter button. The challenge here is to take a photograph of yourself taking a photograph of yourself...and find a way to make it interesting." (emphasis added . . . and yes, this picture WAS taken 'with a camera')
Okay, I know this wasn't exactly what we were assigned, but it was too good an idea to leave alone. Mea culpa, mea culpa, mea maxima culpa.
We finally dug into the cheese ball I got at Kathy Casey's Open House. The cheese and crackers are both plated on pottery I made during Chef Robin Leventhal's Handbuilt Feast Class.
Saw these at H-E-B (Supermarket) they are cheese, covered in nuts, lady fingers for ears, jelly bean noses, chocolate eyes
January 5, 2012
Day 5/366
"You've got a friend in me
You've got a friend in me
If you've got troubles, I've got 'em too
There isn't anything I wouldn't do for you
We stick together and can see it through
Cause you've got a friend in me
You've got a friend in me." - Randy Newman
These are some of my best friends. Their names are Dom and Kyle. Today was Dom's last day in town, before returning back to Lee University in Tennessee. I've been meaning to go and shoot with these guys for the longest, but we always end up finding something else to do. We went down to an old abandoned building off of 301 and snapped a couple. — with Kyle Porter and Dominick Konsulis at US Hwy 301.
The family finally all home for the weekend. This was taken at Duxbury beach and horribly overprocessed in lucis, ptlens, and adobe.
cheeseball. to. the. fullest.
Such a popular item, they were in a refrigerated case right inside the door of the store.
"Cheese curds in cuisine, or cooking, are the solid parts of soured milk either eaten alone or used in various regional dishes, mostly in eastern Canada and the northeastern and midwestern United States. They are sometimes referred to as 'squeaky cheese'
Cheese curds start off with fresh milk. The milk is pasteurized, much like in the process of creating cheese. During this process, rennet is added to clot the milk. After the milk has been pasteurized, the result is a mixture of whey and the early stages of the curd. This mixture is then cooked. Next, it is pressed to release the whey from the curd, thus creating the final product of cheese curd.
Their flavor is mild, but can differ in taste depending on the process in which it was made. It has about the same firmness as cheese, but with a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, a defining characteristic due to air trapped inside the porous material. This 'squeak' has been described by the New York Times as sounding like 'balloons trying to neck'. After 12 hours, even under refrigeration, cheese curds lose much of their 'fresh' characteristic, particularly the 'squeak'. Keeping them at room temperature can preserve the squeakiness.
The curds have a mild flavor and are sometimes somewhat salty. Most varieties, as in Ontario, Quebec, Nova Scotia, Vermont, or New York State, are naturally uncolored. The American variety is usually yellow or orange, like most American Cheddar cheese, but it does not require the artificial coloring.
In the Midwestern United States (primarily in Wisconsin and eastern Minnesota) they are a local delicacy. Deep-fried cheese curds are often found at carnivals and fairs, and often local non-chain fast-food restaurants and bars, as well as a few chain restaurants of local origin, such as Culver's. Deep-fried cheese curds are covered with a batter, like that used for onion rings, or are breaded and placed in a deep fryer, they are sometimes served with a side of ketchup or ranch dressing.
In many areas where fried cheese curds are common, the term 'cheese curds' refers to the fried variety; non-fried curds are distinguished by calling them 'raw' or 'plain' cheese curds.
In some areas, deep-fried cheese curds are also known as cheeseballs.
Cheese curds are a main ingredient in poutine, a dish consisting of french fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients. The dish originated in rural Quebec, Canada, in the late 1950s. Several Québécois communities claim to be the birthplace of poutine, and one oft-cited tale credits Fernand Lachance as inventing the name. The sauce was allegedly added later, to keep the fries warm longer." From Wikipedia
These little cuties are mini-cheeseballs! They're perfect snacks or party food for Fall. Reicpe here:
gourmetmomonthego.blogspot.com/2008/09/cheesy-mini-pumpki...
Some kinda art thiong downtown. Actually called "Pyramid XL Spere" - trustarts.org/exhibit/23679/pyramid-xl-sphere
I definitely need a better telephoto lens that has a longer focal length and wider aperture. This cheeseball 18-135mm f3.5 - f5.6 kit lens doesn't cut it for this type of stuff. One day I'll have enough money to afford something better.
We carry many speciality lines of giftsincluding, soaps, lotions, stemware, mugs, drink mixes, dip and cheeseball mixes, snaks to mention a few. We also features beautiful home decor, lamps, and custom designed silk floral arrangements.
For more information on Seasonal Decor at Floral Expressions Inc, Janesville, WI Florist please visit: www.gazlo.com/marketplace/janesville-milton-beloit/busine...
Last year the kids built a small memorial to Dad near one of his favorite Sun Valley trails. We returned one year later to find the timber lean-to and cairn still standing.