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From: Shira ( -
Subject: Re: thanks! and question about pimientos
Date: March 23, 2014 at 2:10 pm PST

In Reply to: Re: uncheeze-- using cashew butter posted by Jo Stepaniak on March 23, 2014 at 8:14 am:

Thanks for answering right away, Joanne! But I couldn't wait, and
made it last night, hehe! Turns out I guessed right- I used about 4
Tablespoons, so that's 1/4 cup- or at least I tried to- was kind of
hard to measure due to glopiness and fact that I don't really have an
American tablespoon measurer either...

I made the Gooda, and I must say that your recipe has one major major
defect..... it tastes too darn good! I planned to eat no more than 2
small wedges a day, but it keeps calling me!! (I did up the lemon,
and half the salt, to suit our taste customs)

Thanks for the suggestion about the online ordering- I discovered
there are online companies also in Italy where I live. (Surprisingly,
though, price for whole cashews isn't any cheaper than for the cashew
butter. Think there's any reason it is better to use the whole
cashews? By "raw", do you just mean not roasted and salted? My
butter doesn't specifically say raw, and neither do most of the whole,
non-roasted, nonsalted organic cashews I can order. I did find one
brand that made a point of saying that most "raw cashews" are actually
heated to take the nut from the fruit, but that their (even more
expensive) brand was all done by hand, no heating- do you think that
makes a difference?

As for what you said about the block cheeses being more difficult, I do
need to perfect the getting it into the mold technique. I think mine
was too thick when I transferred it, so there were air pockets, and to
be able to unmold it, I probably should have put more oil in the mold,
or used a somewhat flexible mold instead of a glass bowl? But for this
time, I'm not unmolding it just taking out a wedge at a time. (or
Yummy Yummy!!!
I sort of lied- this is actually not my very first uncheese attempt. I
did do the Gee Whiz spread many years ago-- well sort of-- because they
don't sell pimientos here and so I cooked some red peppers and used
that. So I was wondering- are pimientos something different than red
peppers? Is there some way to make a red pepper more like a pimiento?
(Came out good, by the way!) I saw that now they also sell here some
smaller red peppers (fresh) that look like cherry peppers. - I never
tried them but I guess those are hot. Would those be more like
pimientos? I tried looking up what pimientos are, and some websites
said they are hot cherry peppers and others said just red peppers. Are
the kind of pimientos you mean cured in vinegar or something?

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