I've done a quick google search as I've never heard of queso fresco... apparently it is cottage cheese which I use in a Lasagna all the time. Never ever ever heard of freezing cheese (why would you want to freeze cheese?) so I would avoid that at all costs. Enjoy your Lasagna.
Mariah Milano - The Pornstar Foodie :)
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bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
It's tastes like cottage but not as sweet. Kind of dry but less crumbly than feta. Pretty bland but it must have some properties and purposes. Popular with Mexican, Puerto Rican, and S. American folks. It's in every supermarket over here.
Why freeze cheese? It goes on sale and I can stock up. It also has a shelf life and I don't want it to go to waste. This is for cooking or sammich cheese. That kind of stuff doesn't break down in the freezer. Serving cheese will always be consumed in short time.
Why freeze cheese? It goes on sale and I can stock up. It also has a shelf life and I don't want it to go to waste. This is for cooking or sammich cheese. That kind of stuff doesn't break down in the freezer. Serving cheese will always be consumed in short time.
60oz! 1.7Kgs in real money. Looks fantatsic.
Supafly
Retired Mod
Sheer curiosity: How many of you are subscribers of her YouTube channel, too?
Dinner with Mariah
https://www.youtube.com/channel/UCul8TC3vPIaPTZAyO0fdrTw
Dinner with Mariah
https://www.youtube.com/channel/UCul8TC3vPIaPTZAyO0fdrTw
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
I don't subscribe to anything but do visit to pick up some recipes. For instance, I had a Cuban for lunch a month or so ago and remembered she did a Cuban a while back. Her old site was searchable for recipes but the YouTube channel is searchable as well.
You do need to subscribe. It's a brilliant youtube channel.
why thank you! 
I appreciate you saying so. I'm about to open a few new channels as well and separate all the different types of videos as I went in so many different directions its now cluttered. I'm also starting a new series of vlogs where it's going to basically be me speaking my mind on topics of the day. Stupid bitches, religion, politics, etc.
I appreciate you saying so. I'm about to open a few new channels as well and separate all the different types of videos as I went in so many different directions its now cluttered. I'm also starting a new series of vlogs where it's going to basically be me speaking my mind on topics of the day. Stupid bitches, religion, politics, etc.
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
Wanted to do taco night but got a bad batch of shells. Thus this turned into nacho night. Gave me the chance to see what queso fresco was all about. Surprisingly it did not hold the crumbles into the curd texture of ricotta cheese when heated. It melted into a stringy texture. Much like mozzarella but looser. Rather than use queso fresco in my lasagna, I'm going to add it into the cheese sauce for my baked macaroni. Perhaps I can get a creamy stringy texture with the sharpness of the cheddar.
why thank you!
I have just watched the spag bol video again. Mine stuck to the pan as I watched.
Next pan and mince please Felix
Elwood70
Torn & Frayed.
Done. I need some ideas....You need to subscribe!!!!!!!!!
why thank you!
Oh, boy....
Sign me up....
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
Shells and rice are different. I'd never considered making my own shells because I thought there was some magical process going into making them. Did some searching and feel stupid how easy it is. It will take some practice but I will accept the challenge along with my shame. Funny thing is that I will toast corn tortillas directly on the gas burner grate for tacos sometimes.
had some pretty amazing roast pork last night at my friends house. they put slices of grapefruit and orange in the slow cooker with the shoulder and thats it. I couldnt believe how good it was. served it with a citrus cole slaw and baked beans. I didnt even know the girl could cook!
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