I've been on a goat cheese kick recently. It's really good but also very expensive
Costco sells big portions of chevre for a lot less money than grocery stores. It freezes well too so don't have to rush to eat it.
Can cheese generally be frozen?
Sometimes yes sometimes no. It can really screw with the texture of some cheeses. Other cheeses last months without being frozen.
Goat cheese is pretty loose and grainy, so freezing doesn't affect it much.
If everythings already melted then I guess it wouldn't matter
Interesting suggestion. I'll check that out next time I'm there, thanks!
goat...kick
I see what was done here ;)
Jarlsberg, Roquefort and Brie
+Roquefort gang.
Choose 1 lol
I can't! I think Roquefort but I will surely miss the other two
Its ok, I know these decisions are hard but they make you harder for having made them ;)
Aged Havarti is mighty tasty
Ahh, yes. The refined taste of feet, but in a good way, somehow.
Blue cheese. The stinkier, the better.
Blue cheese has mold in it.
I really like blue cheese as well. I didn't like it at first, but over time I have liked it more and more.
Same. I also didn't like onions at first, and now I'll eat slices of raw red onion during meal prep.
Cheese tactics in online games
Gotta be Gouda
Gouda is the only cheese I accept on most things
It is the most correct choice 😬
Monterey Jack cheese or pepper jack.
That's a tough one! I'm gonna say... mimolette. I mighta said manchego but only if I can have membrillo with it.
Well, then I'm going to say manchego, even without membrillo.
I didn't understand a word you just said, boy
I like cheese stick :))
K, that it, you win!
Edit: betchya can't eat just one...
Few years ago in Burlington, VT. I had a beer soaked rind soft cheese. Whatever that was... was my fav.
I dont typically care for beer but I recognize it has culinary value, potentially :/
I would say that there was not a noticeable beer taste.
Same with marinaras that very tastefully integrate wine
I usually can't stand beer, and yet moving to Wisconsin introduced me to beer Cheddar cauliflower soup.
Seek it out this winter, it's delicious and warms better than a good whiskey.
Besides the cauli, I might be persuaded into entertaining trying something like that, should the opportunity arise
Edit: I feel it might lend well to something red and heavy like chilli or a chowder/stew of some sort. Beef + vegetables + beer (easy now) + noodle of some sort (easy now again) might not be too bad
I thought the same, but you can replace the cauliflower with broccoli if cauli isn't your thing.
The heavy gets too heavy. Give the beer cheese soup a shot on its own first (if you want, leave out the veggies and sop it with sourdough--super delicious).
It's one of those things that many people had to approach me with first, each with the rather suspicious "just trust me..."
But, my friend, give it a shot I did, and all I can say is, uhh, just trust me.
One thing I've noticed, after making a few batches, is that you should use a medium to sharp cheddar. The mild stuff gets lost in the flavor mix.
And the sourdough sop, can't reccomend that enough.
sourdough
The bowl, right?
How practical would it be to have like a grilled cheese sourdough bowl of tomatoe soup?
Well, I am not sure...
No way to toast a bowl effectively in an oven that I can figure out. Not without destroying the integrity of the bowl.
Then you introduce melted cheese, and depending on the cheese, it might disintegrate right into the soup....
Plus, remember that toasted and dried bread absorbs a lot more moisture than fresh, so by toasting the bread you're running the risk of it soaking up the soup. You would end up with a spongy mass tasting of tomato soup, which would just leak out all over your plate and be rather unappetizing.
Best to stick to the traditional sammich, I think. It's a classic for a reason.
You might be able to mix some cheeses and serve a tomato soup with a topping similar to French Onion soups... Then toast up some breadsticks, and serve the soup in a crock. That way, you have the fun of dipping the breadsticks into the cheese/soup for a little added fun.
Might be a good way to use stale breadsticks, especially if you cut some texture into the crust and really let the interior soak up the cheese and soup.
Love me some brie and smoked Gouda
Is there Brie without the gross mushroomy crap?
Yeah, none of the brie I've ever had has had mushrooms in it
Ya but like whats the skin or the casing its held in? That's like mushroom shit, no?
The rind is made of an edible mold if that's what you're referring to.
Been on a warm brie with apples and prosciutto kick lately.
I feel like people would be happier if they always had a "kick" or a "thing" going on continuously that they were perpetually trying or experimenting with.
Like on Sunny, they always have like a thing or "type-deal" going on that makes things fresh
Edit: I might even do a Griecko-thing next week. Charlie seemed to really get a kick off it and so did I
I feel like people would be happier if they always had a "kick" or a "thing" going on continuously that they were perpetually trying or experimenting with.
Like on Sunny, they always have like a thing or "type-deal" going on that makes things fresh
I do but I also have ADHD so ¯\_(ツ)_/¯
I wonder how much of it is the AD(H)D. I feel like my same terrible habit of dropping new endeavors might extend well to being open and really desiring exploring above shit like prestige and power etc. i love being a tourist in my own life and learning and asking questions and "having a wonderful time"
You sound like me before I came to terms with my diagnosis. I even used to call myself a subculture tourist lol.
Of course this way of thinking doesn't have to be seen as a detriment. I love how curious I am and how knowing about a ton of topics really helps me draw connections.
Just my two cents! Naturally, you know yourself the best :)
Been dx'd btw, I just like to think about these things
Chechil, it’s like a salty, chewier, briny version of western string cheese.
Not commonly found outside Wales, I think, but the best cheese I've ever had is Caerphilly cheese.
Reblochon, especially on the winter, it's a classic and delicious one
Crumbly Cheshire cheese. Wenslydale too.
I like cheese that's salty and makes your jaw muscles clench.
Like sorta chewy in some sense?
English cheddar. American cheddar is bland and rubbery, the English takes the flavor to 11 and adds a nice nutty flavor along with it melting a lot better than American. I think second would have to be blue cheese, I just love how pungent it is.
Smoked cheddar!
Smoke ya!
Raw Parmesan.
Chick'n parmesan, im with u on that lol
I'd say Le Gruyère, Comté, Fontina, Manchego and Gamle Ole. Honorable mentions to Jarlsberg.
Does anyone know what the deal with American Processed Cheese is, like that McDonalds uses? Is it available in Canada (and don't say Velveeta or Kraft Singles—its just not the same thing)?
I've been on a goat cheese kick recently. It's really good but also very expensive
Costco sells big portions of chevre for a lot less money than grocery stores. It freezes well too so don't have to rush to eat it.
Can cheese generally be frozen?
Sometimes yes sometimes no. It can really screw with the texture of some cheeses. Other cheeses last months without being frozen.
Goat cheese is pretty loose and grainy, so freezing doesn't affect it much.
If everythings already melted then I guess it wouldn't matter
Interesting suggestion. I'll check that out next time I'm there, thanks!
I see what was done here ;)
Jarlsberg, Roquefort and Brie
+Roquefort gang.
Choose 1 lol
I can't! I think Roquefort but I will surely miss the other two
Its ok, I know these decisions are hard but they make you harder for having made them ;)
Aged Havarti is mighty tasty
Ahh, yes. The refined taste of feet, but in a good way, somehow.
Blue cheese. The stinkier, the better.
Blue cheese has mold in it.I really like blue cheese as well. I didn't like it at first, but over time I have liked it more and more.
Same. I also didn't like onions at first, and now I'll eat slices of raw red onion during meal prep.
Cheese tactics in online games
Gotta be Gouda
Gouda is the only cheese I accept on most things
It is the most correct choice 😬
Monterey Jack cheese or pepper jack.
That's a tough one! I'm gonna say... mimolette. I mighta said manchego but only if I can have membrillo with it.
Well, then I'm going to say manchego, even without membrillo.
I didn't understand a word you just said, boy
I like cheese stick :))
K, that it, you win!
Edit: betchya can't eat just one...
Few years ago in Burlington, VT. I had a beer soaked rind soft cheese. Whatever that was... was my fav.
I dont typically care for beer but I recognize it has culinary value, potentially :/
I would say that there was not a noticeable beer taste.
Same with marinaras that very tastefully integrate wine
I usually can't stand beer, and yet moving to Wisconsin introduced me to beer Cheddar cauliflower soup.
Seek it out this winter, it's delicious and warms better than a good whiskey.
Besides the cauli, I might be persuaded into entertaining trying something like that, should the opportunity arise
Edit: I feel it might lend well to something red and heavy like chilli or a chowder/stew of some sort. Beef + vegetables + beer (easy now) + noodle of some sort (easy now again) might not be too bad
I thought the same, but you can replace the cauliflower with broccoli if cauli isn't your thing. The heavy gets too heavy. Give the beer cheese soup a shot on its own first (if you want, leave out the veggies and sop it with sourdough--super delicious).
It's one of those things that many people had to approach me with first, each with the rather suspicious "just trust me..."
But, my friend, give it a shot I did, and all I can say is, uhh, just trust me.
One thing I've noticed, after making a few batches, is that you should use a medium to sharp cheddar. The mild stuff gets lost in the flavor mix.
And the sourdough sop, can't reccomend that enough.
The bowl, right?
How practical would it be to have like a grilled cheese sourdough bowl of tomatoe soup?
Well, I am not sure...
No way to toast a bowl effectively in an oven that I can figure out. Not without destroying the integrity of the bowl.
Then you introduce melted cheese, and depending on the cheese, it might disintegrate right into the soup....
Plus, remember that toasted and dried bread absorbs a lot more moisture than fresh, so by toasting the bread you're running the risk of it soaking up the soup. You would end up with a spongy mass tasting of tomato soup, which would just leak out all over your plate and be rather unappetizing.
Best to stick to the traditional sammich, I think. It's a classic for a reason.
You might be able to mix some cheeses and serve a tomato soup with a topping similar to French Onion soups... Then toast up some breadsticks, and serve the soup in a crock. That way, you have the fun of dipping the breadsticks into the cheese/soup for a little added fun. Might be a good way to use stale breadsticks, especially if you cut some texture into the crust and really let the interior soak up the cheese and soup.
Love me some brie and smoked Gouda
Is there Brie without the gross mushroomy crap?
Yeah, none of the brie I've ever had has had mushrooms in it
Ya but like whats the skin or the casing its held in? That's like mushroom shit, no?
The rind is made of an edible mold if that's what you're referring to.
Emmental
Been on a warm brie with apples and prosciutto kick lately.
I feel like people would be happier if they always had a "kick" or a "thing" going on continuously that they were perpetually trying or experimenting with.
Like on Sunny, they always have like a thing or "type-deal" going on that makes things fresh
Edit: I might even do a Griecko-thing next week. Charlie seemed to really get a kick off it and so did I
I feel like people would be happier if they always had a "kick" or a "thing" going on continuously that they were perpetually trying or experimenting with.
Like on Sunny, they always have like a thing or "type-deal" going on that makes things fresh
I do but I also have ADHD so ¯\_(ツ)_/¯
I wonder how much of it is the AD(H)D. I feel like my same terrible habit of dropping new endeavors might extend well to being open and really desiring exploring above shit like prestige and power etc. i love being a tourist in my own life and learning and asking questions and "having a wonderful time"
You sound like me before I came to terms with my diagnosis. I even used to call myself a subculture tourist lol.
Of course this way of thinking doesn't have to be seen as a detriment. I love how curious I am and how knowing about a ton of topics really helps me draw connections.
Just my two cents! Naturally, you know yourself the best :)
Been dx'd btw, I just like to think about these things
Chechil, it’s like a salty, chewier, briny version of western string cheese.
https://en.m.wikipedia.org/wiki/Chechil
Sharp white cheddar.
Not commonly found outside Wales, I think, but the best cheese I've ever had is Caerphilly cheese.
Reblochon, especially on the winter, it's a classic and delicious one
Crumbly Cheshire cheese. Wenslydale too.
I like cheese that's salty and makes your jaw muscles clench.
Like sorta chewy in some sense?
English cheddar. American cheddar is bland and rubbery, the English takes the flavor to 11 and adds a nice nutty flavor along with it melting a lot better than American. I think second would have to be blue cheese, I just love how pungent it is.
Smoked cheddar!
Smoke ya!
Raw Parmesan.
Chick'n parmesan, im with u on that lol
I'd say Le Gruyère, Comté, Fontina, Manchego and Gamle Ole. Honorable mentions to Jarlsberg.
Does anyone know what the deal with American Processed Cheese is, like that McDonalds uses? Is it available in Canada (and don't say Velveeta or Kraft Singles—its just not the same thing)?