I was wondering if anyone had read the New Yorker column by Tom Mueller, Letter from Italy Slippery Business The trade in adulterated olive oil. You can find the article at the link below:... (22 replies, last updated by Tony Sansone June 22, 2008)

phobes and the stinkycheese-lovers will be happy. And I generally avoid most cheeses that have been adulterated - I mean flavored – with herbs and things. Actually, that can be fine – for a fresh cheese, for example -... (4 replies, last updated by curiousbaker December 7, 2004)

My current ‘larder’ cheese (after parm reg) - sigh. I blame the left and some of the right ‘handle’ to this cheese alone. I almost chided cyberroo about adulterating such perfection but stopped when I... (10 replies, last updated by alwayscooking April 4, 2009)

and is topped with breadcrumbs. I agree with the previous posters that much of what people like is what they are used to... if you aren’t used to a creamy, adulterated (with leeks and ham) mac & cheese you may not find this... (54 replies, last updated by sunnyand72 June 3, 2008)

http://www.mindfully.org/Food/Kraft-Cheese-Adulterated.htm Interesting/painful article. (2 replies, last updated by FoodChic September 25, 2008)

the stronger cheeses adulterating the more subtle ones. Oh, murrays website: www.murrayscheese.com (16 replies, last updated by MeffaBabe March 9, 2007)

or glamour, just a hangout spot. Unfortunately, I didnt like the pizza at all. I thought all of the 4 pies we tried were just bland. The carbonara pizza, my favorite kind of pizza, was loaded with cheese and little toppings.... (15 replies, last updated by Blind Mind July 6, 2009)

drink. A little Ranch spray on that salad? Some carmelized onions sprayed on those sauteed mushrooms? Some root beer float spray in that sparkling water? Other flavors include: Parmesan Cheese, Butter, Tomato Basil, Hot and Sour,... (30 replies, last updated by Jenny February 2, 2006)

If you can stand to have it adulterated with cheese, the cheese bread at Carolina’s (Chapman and West, GG) is taaaaaaaaaaasty. (1 reply, last updated by Das Ubergeek December 7, 2006)

Milk from non-ruminant animals does not lend itself to cheese-making because of the quality of the milk fat. It’s by no means a halachic standard, but you’d be hard-pressed to find a cheesemaker who’d accept... (24 replies, last updated by HungryJew August 14, 2008)

's the best chicken salad in the Philly area. You can split it up into adulterated (walnuts, grapes, etc.) and unadulterated if you want! Blue skies.... (2 replies, last updated by Rich Pawlak March 13, 2002)

of mushroom. If there was egg, garlic, or cheese in this dish, I couldn’t tell. I don’t think I’ve ever had a restaurant carbonara that I thought was very good. It’s too often pasty, or made with too much... (3 replies, last updated by Steve Sanders January 12, 2007)

enjoyed this cafe very much with my wife and daughter. we had 2 grilled eggplant and goat cheese sandwiches and 1 baked salman sandwich – each came with salad on the plate also. i don’t remember the other desserts but... (5 replies, last updated by CeeBee March 2, 2005)

You can’t get really good cheescake in Toronto. There is nothing like, say, Baby Watson’s. But Dufflets is OK. Unfortunately, they put all kinds of gunk on theirs. A real cheescake is not adulterated with any topings... (20 replies, last updated by iwong November 9, 2008)

jalapeño slices than the typical ration, plus fresh tomato pieces and cheese. http://www.flickr.com/photos/melaniewong/3071918605/ The panucho was quite good, made with well-seasoned shredded chicken although the masa was a little... (5 replies, last updated by Melanie Wong December 1, 2008)