Tag Archives: curd

A Bite of Guru: Ham and Cheese Sandwich

What is this?!

What the hell is this?!

Attention food manufacturers: I could be representing your product online. Hire me and experience a whole new world of exposure. What would it be like? Here’s a little taste. –Ed.

“What is that?” some moron asked me one day.

I chewed and gulped hard. “It’s a ham and cheese sandwich,” I replied even though my mouth was still full.

“And what the hell is that?” they continued with their clever line of questioning.

“I’ll be happy to explain it for you.”

First find yourself some wheat. Harvest the caryopsis (a combination of endosperm, germ, and bran) and mill it to a fine powder. Add some water and a handful of single-cell microorganisms (species Saccharomyces cerevisiae), stir, let rest and insert into a high-temperature chamber for awhile.

Meanwhile kill a pig. Process the meat via curing, smoking or salting. Slice the meat thin.

Find a cow (preferably a female). Gather the white liquid produced by the mammary glands. Allow the liquid to curdle, then beginning mill when it becomes curds. Do this for a long while until the sharp edges of the curd pieces are removed. Allow to ripen. Finally, process the whole thing with additional cow white liquid, salt, preservatives and food coloring. Shape (wheel or loaf) and allow to harden. Be sure approx. 10% or less of the final product is mold. Slice into thin pieces.

Using the same white liquid, agitate forcefully until the fat is separated from the rest. To the fat add salt, flavorings and preservatives. Spread this substance on half of the baked wheat product made earlier.

Finally, take an emulsion of oil and combine in a blender with the golden-yellow part of the chicken reproduction process and vinegar or lemon juice (your choice). Spread this on the remaining wheat product.

Stick the processes thin meat and thin pieces of white liquid mold between the wheat product pieces. This entire assembly is known as a “sandwich.”

Optional: Fry the whole thing in a skillet, if you wish. It can be served hot or cold.

Enjoy!

Note: You can skip the “find a cow” sections by purchasing Kraft Singles which adds the following additional ingredients: milk, whey, milk protein concentrate, milkfat, sodium citrate, contains less than 2% of calcium phosphate, whey protein concentrate, salt, lactic acid, sorbic acid as a preservative, cheese culture, annatto and paprika extract (color), enzymes, vitamin d3. (Source: Wikipedia.)

Unhand me, you curd!

The door opened slowly, incrementally revealing the tantalizing mysteries inside. The throng gathered just outside of the door pulsed and surged, their peanut-sided brains processing in vain the images provided by their startled eyes, attempting to comprehend what was within their view for the very first time.

Suddenly a milk-curd-ling scream rang out. There, laid before assembled throng, was the cold case. Nay, it was not the CBS television show of the same name that somehow miraculously survived for seven insipid seasons and counting. (Unbelievable, I know.)

No, it was a cold case containing cheese curds.

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