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Post by groo on Aug 6, 2022 4:12:49 GMT -5
I have no memory of Philadelphia, though I must have been pretty close when driving from NYC to Washington DC, but today i purchased two packages of Philadelphia Cream Cheese and am just a little unsure about how to go about consuming them.
Our local supermarket was offering a free cheese board ( and a very fine cheese board it is) to those who purchased 2 X Phillycvheese products, so I did.
Tonight I smeared the abovementioned product on water biscuits, and it was pleasant, but is this how it is usually consumed?
I would appreciate your suggestions,
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Post by ozziegiraffe on Aug 6, 2022 4:27:22 GMT -5
We used it to make cheesecake.
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Post by tucano on Aug 6, 2022 4:52:30 GMT -5
In a bagel with smoked salmon.
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Post by shilgia on Aug 6, 2022 7:44:06 GMT -5
It's just plain cream cheese, right? So yeah, anywhere you'd use cream cheese in cooking.
Kind of boring just by itself on bread or a cracker, but could be livened up with chives or something.
(It doesn't actually have anything to do with the city of Philadelphia, btw. It's not made here and according to the internet never has been made here either. It's just called Philadelphia for some odd reason.)
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Post by Queen on Aug 6, 2022 13:47:06 GMT -5
in cheesecake... yum.
mix with some herbs on crackers or dark bread with slices of smoked salmon
mix with some sun dried tomato or tomato tapanade on crackers...
but by itself on water biscuits? nope, too bland.
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Post by tzarine on Aug 6, 2022 14:28:52 GMT -5
cheesecake
w scrambled eggs
mixed w confectioners sugar for frosting
w smoked salmon on a bagel
filling w dill & shallots for salmon rolls
w sundried tomatoes
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Post by Phar Lap on Aug 6, 2022 15:11:23 GMT -5
Best used for making cheesecake. If I’m wanting cheese on a board with water crackers I’d be using Brie, Havarti or Manchego.
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Post by ozziegiraffe on Aug 6, 2022 17:28:28 GMT -5
It’s often used to make the icing on carrot cake.
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Post by Liiisa on Aug 7, 2022 16:51:17 GMT -5
Just to add that Philadelphia is the default cream cheese.
I had a housemate who would make a cream sauce by frying onions and adding some cream cheese, salt and pepper, maybe a little Sriracha to it. I should do that, it was good.
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Post by kneazle on Aug 7, 2022 18:47:14 GMT -5
Get some portobello mushrooms, spread some basil pesto on them, then put Philidelphia cheese on top of that and then top with grated cheese and put in the oven. SO GOOD!
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Post by ozziegiraffe on Aug 7, 2022 19:49:34 GMT -5
Kneazle and Liiisa may have given me a reason to buy “philly “ cream cheese.
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Post by Liiisa on Aug 7, 2022 20:27:02 GMT -5
kneazle's mushroom idea sounds gorgeous.
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Post by shilgia on Aug 8, 2022 8:39:26 GMT -5
I don't think it's supposed to be any better or even different than any other standard, non-gourmet cream cheese, is it? It's just a basic staple brand that's (afaik) not considered particularly fancy.
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Post by Liiisa on Aug 8, 2022 9:41:37 GMT -5
It probably isn’t any different, but since I grew up with it, I am biased toward it.
However, since I’ve managed to switch from Hellman’s mayonnaise, which always seemed nonnegotiable, I suppose anything can happen.
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Post by Liiisa on Aug 8, 2022 9:45:28 GMT -5
Oh! I just remembered another housemate in a different house who would make omelets filled with fried onions and cream cheese. They were good too.
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Post by shilgia on Aug 8, 2022 12:36:35 GMT -5
Haha, I almost used Hellman's mayonnaise as an example in my post above (and then deleted it because the post got too complicated).
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Post by Liiisa on Aug 8, 2022 16:48:19 GMT -5
We use so little mayo anymore that we now buy this hipster mayo in a tiny jar
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Post by shilgia on Aug 8, 2022 20:08:02 GMT -5
I'm partial to McCormick's "mayonesa."
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Post by Liiisa on Aug 8, 2022 20:40:21 GMT -5
That sounds intriguing. I've been buying Sir Kensington's, which is expensive but attractive since it comes in such a small jar so none of it goes to waste.
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Post by shilgia on Aug 8, 2022 22:44:43 GMT -5
Ooh, may have to check that out, too. Mayonesa is a lot tangier than regular mayonnaise and is a passable (though not perfect) stand-in for the Dutch frites sauce that I can't easily buy here.
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Post by snowwhite on Aug 9, 2022 2:07:33 GMT -5
I thought it was now part of Nestle? Which is why I try to buy supermarket own brand instead.
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Post by tucano on Aug 9, 2022 2:21:05 GMT -5
I just looked up a list of Nestle brands and they now own San Pellegrino  |
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Post by Liiisa on Aug 9, 2022 5:05:07 GMT -5
Nestle for Philadelphia Cream Cheese? Well so much for that, then. Whoever said it's not that different from anything else is right, so whatever.
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Post by ozziegiraffe on Aug 9, 2022 7:15:19 GMT -5
I always thought it was Kraft, not Nestlé, so I googled it. Philly is a product of Kraft Heinz.
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Post by sprite on Aug 9, 2022 8:37:11 GMT -5
cream cheese in icing is very nice, not as sweet as a butter cream so good in a ginger or carrot cake, or beetroot mocha.
I've switched to Stokes garlic mayonnaise, with a former poster here once described as 'fuck in a jar' and I don't disagree.
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Post by Liiisa on Aug 9, 2022 16:29:19 GMT -5
1) Phew ozzie
2) Oh yeah cream cheese icing! On carrot cake.
3) lol re the garlic mayo
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Post by tzarine on Aug 9, 2022 20:51:13 GMT -5
It probably isn’t any different, but since I grew up with it, I am biased toward it. However, since I’ve managed to switch from Hellman’s mayonnaise, which always seemed nonnegotiable, I suppose anything can happen. hellmans is best foods in the west i am making a cream cheese omelet soon |
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Post by Liiisa on Aug 9, 2022 21:27:46 GMT -5
I didn't know that!
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Post by Queen on Aug 10, 2022 12:52:31 GMT -5
I bought cream cheese and smoked salmon today .... to make fancy wraps for lunch with a little parsley and a few capers...
It's all your fault.
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Post by Liiisa on Aug 10, 2022 17:36:46 GMT -5
Good choice Q
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