Tausi Insider

Photo : Y.P.photo ( Shutterstock ) Due to a single misstep that resulted in shattering my left ankle, I have been staying with my parents during the week, because I am still—three weeks after the incident—not quite capable of performing simple chores or cooking for myself in any meaningful way. Luckily, my stepmother, Annette, is a very good cook, so I have not starved, and have in fact been enjoying eating someone else’s cooking. I may not have inherited any of Annette’s genetics, but I did inherit her sandwich-making skills, as well as her knack for adding startlingly simple little extras that make all the difference. (Like putting a damp paper towel under your soup bowl to keep it from sliding around.) Annette is currently very into putting sweetened cream cheese on things, a little luxury that that costs very little but delivers a whole bunch of joy. On fruit, on banana bread, on a plain biscuit—sweetened cream cheese gives everything it touches a cheesecake vibe, and that’s ...

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Photo : a katz ( Shutterstock ) The bread component of any sandwich is important but, where grilled cheese is concerned, you have to prioritize the namesake ingredient. Most recipes claim to have the best, most perfect combination of fats and dairy for the ultimate grilled cheese, but what if you’re more of a stretchy-cheese girl? Or, maybe a fully melted, liquid cheese puddle is more your vibe. The point of any comfort food is to make yourself happy, so here’s a quick guide to picking the right cheese for a sandwich thats best for the most important person in the room. (I’m talking about you.) If you like stretch Cheese is composed of protein, fat, water, and acid. (Read more about cheese elements here .) Depending on the ratio of those four pillars, you’ll get different reactions when heat is applied. If a quality cheese-pull is where the party’s at, then that stretchy protein percentage is important. For major elasticity, try something like mozzarella, gouda, havarti, and gruye...

My fridge is very dairy-heavy. Currently, it is stocked with whole milk, half & half, heavy whipping cream, two types of yogurt (store-bought Greek and a homemade recipe I’m tweaking), sour cream, butter, and all of my various cheeses. (I usually have some labneh in there as well, but I just ran out.) The cheeses are a category onto themselves. At any given moment, I need at least eight. I do not need eight specific cheeses, but I do need at least one cheese from each of the following categories. (If you follow me on Twitter, you may have seen me tweet that I need seven cheeses, but someone pointed out I was missing cream cheese.) These are the cheeses I need to keep myself full and functioning. They are tailored to my particular lifestyle and desires, but I think everyone could benefit from identifying and categorizing their specific cheese needs. My cheese needs are as follows: Snacking cheese: These are my string cheeses, my Babybells, my sticks and pre-wrapped Tillamook...

Photo : Y.P.photo ( Shutterstock ) Due to a single misstep that resulted in shattering my left ankle, I have been staying with my parents during the week, because I am still—three weeks after the incident—not quite capable of performing simple chores or cooking for myself in any meaningful way. Luckily, my stepmother, Annette, is a very good cook, so I have not starved, and have in fact been enjoying eating someone else’s cooking. I may not have inherited any of Annette’s genetics, but I did inherit her sandwich-making skills, as well as her knack for adding startlingly simple little extras that make all the difference. (Like putting a damp paper towel under your soup bowl to keep it from sliding around.) Annette is currently very into putting sweetened cream cheese on things, a little luxury that that costs very little but delivers a whole bunch of joy. On fruit, on banana bread, on a plain biscuit—sweetened cream cheese gives everything it touches a cheesecake vibe, and that’s ...