Shouldn't There Be a Cheese Thread?
A thread for all things cheese. My favorite is swiss. In omlettes, on sandwiches, in my ramen. Grilled cheese on rye with onion and swiss and sriacha is the best.
The cheeses were great. The meats, not so much. I'm not sure if it was a me thing or if I ruined them, lol. I ended up taking the meat with me on a road trip and didn't refrigerate them, so I was thinking maybe I screwed up.
the salami are typically best kept cool but aren't required to be refrigerated, maybe they got cooked in your car?
texture is harder than a summer sausage if that's what you were expecting.
surprised 'cause you're the first person i've meet who doesn't seem care for them...usually quite the opposite.
olympia provisions is also the origin of laser potatos
their version
Spoiler
pages of other recipes worth a scroll
I haven't made laser potatoes in a good while. I may have to sub that in for the fondant potatoes I had planned for this week.
For you AzOther1, my favorite potato recipe of ever:
https://cooktoria.com/rosemary-fondant-p...
Spoiler
:p😆
You know, there's a cooking thread right over there ->
Can't turn on the oven again until Oct, so these will have to wait. Looks good, though.
Back to the fromagerie. Tried a new one for me, Catal. I’m not a huge chèvre/goat cheese guy but this creamy cheese was right up my alley. Alsp per a request from Redeye a year or two back got a scoop of the big wheel of Gorgonzola. A big rich creamy scoop. I’ll need to try it tomorrow.
can't wait
i'm all about that...thanks for sharing.
More cheese from the fromgaerie for a late lunch.
Notes on these
Anneau des gors - goat donut shaped cheese, good creamy, good if looking for a goat cheese, from Rhône’s/Alps region
Salers - cheese from central France, what I consider a harder mountain cheese, similar in type to Comte, extremely nutty and and earthy, most earthy cheese I’ve had, thought it tasted like burnt tires, fascinating stuff
Saint marcellin - same region as Salers in central France, nice creamy cheese, not much flavor I’d looking for something to balance more strong offerings
Saint Nectaire - small piece in the upper left corner, what I think of when I think of French cheese like a Brie I guess but more more firm and more flavor, pretty common and popular
Sigh. I'm officially a cheapskate. My first thought looking at the top piece in the plate pic was how much is inedible when you're probably paying by weight, lol. Same way I think about bone in meat I buy. Sad.
Sigh. I'm officially a cheapskate. My first thought looking at the top piece in the plate pic was how much is inedible when you're probably paying by weight, lol. Same way I think about bone in meat I buy. Sad.
i was once at an imported cheese shop in beijing (so obv everything is 3x standard prices) and ordering from a big cheese wheel
it had a very thick wax coating, way thicker than you usually see
so i tried to plan around this
i first asked for a big cube to be cut from the center, the guy refused, said they only cut slices but i can get a thick slice
so i say fine, he cuts it, then i ask him to trim the wax off as I'd gotten a very thick slice of an expensive cheese so i was paying a good $20 in wax weight
guy said no, this is how it's done, i explain that almost 1/4 of that was wax and it should get trimmed, i believe the phrase i used was "when you order chicken, they don't include the weight of the beak"
guy was livid, put the slice back with the wheel, cursed at me and told me to never come back to his shop again
obv now in my older and wiser years i understand that if they trimmed the wax, the starting price would just be 20% more to begin with so it really doesn't matter
nevertheless, probably saved a few hundred bucks a year getting banned from that place
Sigh. I'm officially a cheapskate. My first thought looking at the top piece in the plate pic was how much is inedible when you're probably paying by weight, lol. Same way I think about bone in meat I buy. Sad.
Yeah we kind of butchered that poor thing. It came from a much larger slice where that large inedible end rind piece only repressed a small amount.
Cheese isn’t cheap even here. It’s something you eat small amounts of with maybe an evening meal. The cheese on that plate should be a weeks worth cheese.
Costs is oddly similar to the costs in the US but in kilos instead of pounds so less than half the price. You’re paying in Eutos so almost 10% more.
Is cheese taxed in the US?
had some cheeses lately that I absolutely loved.
fromager di affinois which I've had a bunch before and recently started having it on a nice piece of baby boule bread with honey drizzled on it and oh man so delicious.
then I tried some new ones that were all fantastic.
honey bee goat gouda - dutch semi hard actually made with honey but not crazy sweet just delicious
ossau iraty aoc - french semi hard
I'm sure you're supposed to pair those cheeses with something but I just shovel them down my throat like an animal just so good.
and then had some bresaola citterio (citterio is the brand) which is cured Italian beef sliced paper thin and oh man I used to think speck was my favorite cured meat but this stuff is the best I've ever tasted practically melts in your mouth.
had some cheeses lately that I absolutely loved.
fromager di affinois which I've had a bunch before and recently started having it on a nice piece of baby boule bread with honey drizzled on it and oh man so delicious.
then I tried some new ones that were all fantastic.
honey bee goat gouda - dutch semi hard actually made with honey but not crazy sweet just delicious
ossau iraty aoc - french semi hard
I'm sure you're supposed to pair those cheeses with something but I just shovel them down my throat
Is the cured meat, what’s in this pic? I went to Venice like 10 years ago. Was bar hopping where they have those places that offer one drink they specialize in and one tapas dish. One place had what’s in the pic. Great stuff.
Is the cured meat, what’s in this pic? I went to Venice like 10 years ago. Was bar hopping where they have those places that offer one drink they specialize in and one tapas dish. One place had what’s in the pic. Great stuff.
cicchetti in venice with an aperol spritz might just be the best thing about the place
unless you prefer tuning the channel to documentaries of drilling the first grand root canal
key ingredients being one green olive on a pike drunk alongside decorated bread
toppings which may include meat with assorted cheeses and veg
Spoiler
you had me at aperol spritz
spent 2 months in italy, ever since aperol spritz and negronis have been a staple of my diet
Having people visiting from the French Alps and they brought Savoie cheese.
New Years was Savoie. Christmas local Normandy and Piccardy cheese.
beautiful stuff
