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Old 11-29-2015, 09:26 PM
 
385 posts, read 309,477 times
Reputation: 187

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Quote:
Originally Posted by WILWRadio View Post
I suspect that there are quite a few transplants to the Pittsburgh area from CT. No doubt they moved to the area because the taxes and real estate prices are more reasonable.
The thought of someone moving away from friends, family, and everything they've ever known because they want lower taxes is hilarious, sad, and not at all realistic.
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Old 11-30-2015, 05:18 AM
 
6,334 posts, read 11,079,567 times
Reputation: 3085
Quote:
Originally Posted by BigPizzaHutFan View Post
The thought of someone moving away from friends, family, and everything they've ever known because they want lower taxes is hilarious, sad, and not at all realistic.
True. I know of people that stay in New England and live on Welfare because they are too lazy to move to a part of the country where they can find a job and live within their means. Instead they choose to live off the taxpayers in order to be with their family and friends.
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Old 11-30-2015, 11:22 AM
 
Location: North Oakland
9,150 posts, read 10,887,444 times
Reputation: 14503
Quote:
Originally Posted by sskink View Post
Haven't been to the cheese counter at Penn Mac since Carol "Dear Heart" left, but it's the best cheese counter between Manhattan and Chicago for sure.

Carol was iconic. If I were to guess, her retirement makes Casey at Parma Sausage the new most iconic deli figure in Pittsburgh.
Even though I miss Carol, I've always liked dealing with Tina at Penn Mac's cheese counter. She's knowledgeable and friendly, and she suggested a cheese a couple of months ago I don't know how I managed to live without all these years, Alta Badia (accent on the "i"). It's an Italian cheese that reminds me a bit of Emmental. It melts nicely over roasted potatoes, is a great for quiche, and is now my favorite non-crème eating cheese. Penn Mac is the only place I've found Alta Badia, btw, at least in the East End.
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Old 11-30-2015, 12:40 PM
 
Location: Pittsburgh, PA
1,106 posts, read 1,163,088 times
Reputation: 3071
Quote:
Originally Posted by jay5835 View Post
Even though I miss Carol, I've always liked dealing with Tina at Penn Mac's cheese counter. She's knowledgeable and friendly, and she suggested a cheese a couple of months ago I don't know how I managed to live without all these years, Alta Badia (accent on the "i"). It's an Italian cheese that reminds me a bit of Emmental. It melts nicely over roasted potatoes, is a great for quiche, and is now my favorite non-crème eating cheese. Penn Mac is the only place I've found Alta Badia, btw, at least in the East End.
Sounds fantastic. I will have to try it.
This subforum could benefit from more discussion about delicious cheeses...
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Old 11-30-2015, 12:43 PM
 
Location: Marshall-Shadeland, Pittsburgh, PA
32,616 posts, read 77,579,178 times
Reputation: 19101
Quote:
Originally Posted by charisb View Post
Sounds fantastic. I will have to try it.
This subforum could benefit from more discussion about delicious cheeses...
Yes! I love cheese! I'm quite cheesy! I love to cut the cheese!
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Old 11-30-2015, 01:05 PM
 
831 posts, read 878,342 times
Reputation: 676
Quote:
Originally Posted by charisb View Post
This subforum could benefit from more discussion about delicious cheeses...

https://www.youtube.com/watch?v=PPN3KTtrnZM
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Old 11-30-2015, 03:02 PM
 
Location: North Oakland
9,150 posts, read 10,887,444 times
Reputation: 14503
Quote:
Originally Posted by charisb View Post
This subforum could benefit from more discussion about delicious cheeses...
Quote:
Originally Posted by SteelCityRising View Post
Yes! I love cheese!
I'm a fish-and-fromagetarian. My favorite cheese of all is Parmigiano-Reggiano. Best price and best quality: Penn Mac.

Then comes St. Andre, a triple creme which I like to leave out for a day before serving, then spread on bread. It's nice to spoon a bit good preserves on the bread (I like raspberry), and then the St. Andre. Or try it with prosciutto or salami and your favorite olives. The best price is Whole Foods, $10.99/lb. It's the same at TJ's but their turnover is slower, so the cheese is generally less ammoniated at WF. Penn Mac's St. Andre seems overly ammoniated as well, perhaps indicative of their price of $14.49/lb. Oh, if you buy this at WF, get their Italian bread to spread it on.

Another triple creme I like a lot is Fromager d'Affinois, which Alex and I discovered at Di Bruno Bros. in Philadelphia. We made a lunch of this, some kind of jambon, and some olives, with a baguette. I love to assemble antipasti.

A new cheese Tina at Penn Mac introduced me to is Alta Badia, which I mentioned upthread. It's a good solid cheese, Emmental-like. It slices nicely as an eating cheese, part of an antipasto, and it melts into things very nicely. I use it on top of roasted potatoes for their last three minutes of cooking (w/s&p, EVOO, rosemary). And I've made quiche with it, and just yesterday, a frittata with red potatoes and peppers.

I'm not big on goat cheese, so someone else can recommend one. I like blue cheese, and my favorites include gorgonzola (many kinds) and Saga Blue.

And for cheddar, I like the Vermont white cheddar.
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Old 11-30-2015, 06:05 PM
 
Location: Currently living in Reddit
5,652 posts, read 6,983,832 times
Reputation: 7323
Quote:
Originally Posted by jay5835 View Post
I'm a fish-and-fromagetarian. My favorite cheese of all is Parmigiano-Reggiano. Best price and best quality: Penn Mac.

Then comes St. Andre, a triple creme which I like to leave out for a day before serving, then spread on bread. It's nice to spoon a bit good preserves on the bread (I like raspberry), and then the St. Andre. Or try it with prosciutto or salami and your favorite olives. The best price is Whole Foods, $10.99/lb. It's the same at TJ's but their turnover is slower, so the cheese is generally less ammoniated at WF. Penn Mac's St. Andre seems overly ammoniated as well, perhaps indicative of their price of $14.49/lb. Oh, if you buy this at WF, get their Italian bread to spread it on.

Another triple creme I like a lot is Fromager d'Affinois, which Alex and I discovered at Di Bruno Bros. in Philadelphia. We made a lunch of this, some kind of jambon, and some olives, with a baguette. I love to assemble antipasti.

A new cheese Tina at Penn Mac introduced me to is Alta Badia, which I mentioned upthread. It's a good solid cheese, Emmental-like. It slices nicely as an eating cheese, part of an antipasto, and it melts into things very nicely. I use it on top of roasted potatoes for their last three minutes of cooking (w/s&p, EVOO, rosemary). And I've made quiche with it, and just yesterday, a frittata with red potatoes and peppers.

I'm not big on goat cheese, so someone else can recommend one. I like blue cheese, and my favorites include gorgonzola (many kinds) and Saga Blue.

And for cheddar, I like the Vermont white cheddar.
Not a big triple creme fan, but if we're talking goat cheese, I'm still a fan of Humboldt Fog. In the gouda-ish category, love me some Beemster Vlaskass.
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Old 11-30-2015, 06:43 PM
 
Location: Pittsburgh, PA
1,106 posts, read 1,163,088 times
Reputation: 3071
Quote:
Originally Posted by sskink View Post
Not a big triple creme fan, but if we're talking goat cheese, I'm still a fan of Humboldt Fog. In the gouda-ish category, love me some Beemster Vlaskass.
I am with you, sskink--I adore Humboldt Fog. I love all cheeses, especially goat. I like sheep's cheese, too, especially an aged Abbaye de Belloc. Mmm. Now I want some cheese.
That triple cream sounds amazing, jay, I will definitely try it next time I am in Philly.
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Old 11-30-2015, 07:31 PM
 
Location: North Oakland
9,150 posts, read 10,887,444 times
Reputation: 14503
Quote:
Originally Posted by charisb View Post
That triple cream sounds amazing, jay, I will definitely try it next time I am in Philly.
You can get it here, Charis. I see it at Market District.


Last edited by jay5835; 11-30-2015 at 07:48 PM..
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