Food and Recipe's

HSanders said:
I just recently discovered cabot cheese.If it's the same brand that she's talking about, they sell it at costco. two pound block for 9 bucks, can't beat the price, and it's awesome.
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That's the same Cabot cheese.
That's the place close to me. Great food, but pricey. That Mac and Cheese is $8.58 a pound, and it's pretty heavy when you weigh it out.
 
Deus Irae said:
Note about the butter:

Unless you're blowing through that butter extremely rapidly, the proper wrapping is with aluminum, not paper. Since butter is impacted by the smells in the fridge, paper is not a sufficient barrier. Unfortunately, most butter manufacturers no longer wrap in foil, so you'll have to improvise.
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Wax paper?
 
Lord Chevy said:
Wax paper?
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Isolating the butter behind another barrier works for me. Wrapping the wrapper, so to speak. A resealable plastic bag works well because you can squeeze out the air before putting it back in the fridge, but any kind of airtight container that'll fit the butter tightly can at least minimize the problem. Foil can work, but DIY foil has a couple of drawbacks to it (can no longer see the tablespoon markings, have to make new "covers" for each stick, etc...), and wax paper is sort of along this line, though the foil would do the better job at keeping out the smells while the wax paper would enable you to write on it and create your own tablespoon measurement marks. They also sell airtight butter dishes, though I haven't tried any of those.


Also, if you don't care about measuring, want soft butter, and you don't panic about refrigeration, you can look into a butter crock:

The Best Butter Bells That Keep Butter Soft and Spreadable
 
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