CHEESE THREAD!
Moderator: Menolly
- duchess of malfi
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community.webshots.com/photo/132401205/ ... 5048vnqNff
For a picture I took of one of our American buffalo (I think in other countries our buffalo are called bison? ) at a national park in South Dakota. Our buffalo are as big as my Jeep, as fast as a race horse, and can jump over a six foot fence from a standing start. And the park rangers warn everyone how ornery they are.
You couldn't pay me a million dollars to get me to try to milk one. Not even if it were tranquilized.
For a picture I took of one of our American buffalo (I think in other countries our buffalo are called bison? ) at a national park in South Dakota. Our buffalo are as big as my Jeep, as fast as a race horse, and can jump over a six foot fence from a standing start. And the park rangers warn everyone how ornery they are.
You couldn't pay me a million dollars to get me to try to milk one. Not even if it were tranquilized.
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Yeah, we do call them Bison. Our buffalo are smaller but tougher.
Pic of African Buffalo
Of the African Buffalo, Robert Ruark famously wrote:
What produces "Buffalo" Mozzerella appears to be the domestic water-buffalo, a descendant of Asian water-buffalo. Not similar to the wild Bison that you're talking about. (Nice pic btw.)The Mozzarella Company wrote:When I was told it was made from "buffalo milk", I couldn't imagine what Wild Bill Cody and his buffalos could possibly have to do with this delicious dish! Later I learned that the some of this fresh mozzarella was made from the milk of water buffalos
Pic of African Buffalo
Of the African Buffalo, Robert Ruark famously wrote:
--AHe looked at me as if he hated my guts. He looked as if I had despoiled his finacee, murdered his mother and burned down his house. He looked at me as if I owed him money. I never saw such malevolence in the eyes of any animal or human being, before or since.
- duchess of malfi
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Went back to that gourmet grocery store today in search of good cheese. I got some more of that good two year old sharp Canadian cheddar. I also got some very rich and mellow 18 month old Swiss from Switzerland. The children (who should both have "made in Wisconsin" tags on the backs of their necks) are both highly pleased. Can you say cheese hounds?
- stonemaybe
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Cheese
Austian smoked cheese
Roule (soft cheese roll with garlic and herbs)
Melted cheddar
Mexicana cheese (cheese with jalapenos through it) grated on top of a creamy pasta chicken concoction and put under the grill
Melted cheddar and Branston Pickle topped with jalepenos olives garlic capers
Austian smoked cheese
Roule (soft cheese roll with garlic and herbs)
Melted cheddar
Mexicana cheese (cheese with jalapenos through it) grated on top of a creamy pasta chicken concoction and put under the grill
Melted cheddar and Branston Pickle topped with jalepenos olives garlic capers
Aglithophile and conniptionist and spectacular moonbow beholder 16Jul11
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The only cheese I ever seem to eat is cheddar, so I've decided to remedy that and try some new cheeses. Unfortunately the local shop doesn't have much of a selection. I ended up getting some Wensleydale, because the choice was between that and Red Leicester. It's alright--I like the texture, though I'm getting crumbs everywhere, and the taste is very mild--at first I didn't think it had much flavour at all.
Anyhow--I've been eating it plain on crackers, because I'm unimaginative. I'm interested in finding out some other ways to eat this or things to eat it with, because I have half of it left and I'm getting sick of crackers.
Anyhow--I've been eating it plain on crackers, because I'm unimaginative. I'm interested in finding out some other ways to eat this or things to eat it with, because I have half of it left and I'm getting sick of crackers.
- stonemaybe
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Never really found much to do with Wensleydale - it doesn't even melt properly, as far as I remember!
Here's a nice one - and cheap! get a pack of Camembert (all the main UK supermarkets sell now -99p in LIDL), it comes in a round flat-ish wooden box. Scoop out a little bit from the top (maybe about 1cm depth) and put in oven for a few minutes until runny. Top with cranberry sauce and chopped fresh coriander (if I remember right, cilantro in US-speak). It's great as a dip for tortilla chips or crusty bread, or probably crackers!
Also nice with sweet chilli sauce (Thai style) instead of the cranberry sauce.
Here's a nice one - and cheap! get a pack of Camembert (all the main UK supermarkets sell now -99p in LIDL), it comes in a round flat-ish wooden box. Scoop out a little bit from the top (maybe about 1cm depth) and put in oven for a few minutes until runny. Top with cranberry sauce and chopped fresh coriander (if I remember right, cilantro in US-speak). It's great as a dip for tortilla chips or crusty bread, or probably crackers!
Also nice with sweet chilli sauce (Thai style) instead of the cranberry sauce.
Aglithophile and conniptionist and spectacular moonbow beholder 16Jul11
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- Menolly
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Oh, the Cajuns and Creols of N'awlins have this down to a science!Avatar wrote:Speaking of cheese, here's a great tip if you're making a cheese sauce.
Cook your roux for 10 minutes or so after it's ready...just keep it on the same heat, and keep stirring it, before you start adding anything else. Makes a noticable and tasty difference.
Roux
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- I'm Murrin
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Observation #1: I am always wrong. Turns out I was overcooking it; I didn't need to put it back in after the first time I checked. Lesson learned.
Observation #2: The rind is thicker than it looks. So I keep thinking it's fairly deep, and get bits of rind in my cheese when I try to eat some more.
Observation #3: Yum. Nothing special, and I wasted half of it because of #1, but nice enough. I'll try it again sometime, at least to see if I can do it right.
My next task is to go into York this weekend and have one of the bacon & Brie toasted paninis from the Cornish Pasty Shop.
Observation #2: The rind is thicker than it looks. So I keep thinking it's fairly deep, and get bits of rind in my cheese when I try to eat some more.
Observation #3: Yum. Nothing special, and I wasted half of it because of #1, but nice enough. I'll try it again sometime, at least to see if I can do it right.
My next task is to go into York this weekend and have one of the bacon & Brie toasted paninis from the Cornish Pasty Shop.
- Menolly
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I love herbed chevre, but I have no local cheese shop here. I have to purchase the mass packaged cheeses available at our chain grocer.danlo wrote:Dang! No one's mentioned goat cheese yet?! I adore, it some local sellers here mix in all sorts of things in it-and green and red chili, of course!
Although I must admit, the seelction at Sam's Club isn't bad for a bulk warehouse store...
We have a Greek diner which appears unable to get the cheese sagagnaki is properly made with, so they flame feta with ouzo instead and call that sagagnaki. Oopah!!danlo wrote:Feta at a Greek restaurant or on a Greek Salad, wonderful!
I love bleu cheese or gorgonzola crumbles, or chevre, on a tossed salad with craisins, toasted walnuts, craisins, a good extra virgin olive oil and a nice balsamic vinegar.
- stonemaybe
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Menolly wrote:
here's our local specialist, just to make you jealous!
www.thecheeseworks.co.uk/10420/info.php?p=2&pno=0
They're expensive, but mmmmmmmm!
That's not good.but I have no local cheese shop here
here's our local specialist, just to make you jealous!
www.thecheeseworks.co.uk/10420/info.php?p=2&pno=0
They're expensive, but mmmmmmmm!
Aglithophile and conniptionist and spectacular moonbow beholder 16Jul11
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- Menolly
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Stonemaybe wrote:here's our local specialist, just to make you jealous!
www.thecheeseworks.co.uk/10420/info.php?p=2&pno=0
They're expensive, but mmmmmmmm!
Boy, does that look great!
- stonemaybe
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OK tonight's starter (!) was great...(and DEAD easy!)
Get some BIG mushrooms. Cut out the stalk, and load the top with cheese. I used a mixture of cheddar, double gloucester with onion and chive and mexicana (spicy, with chillis through it), cut into really small cubes. Anything that melts is good. Wrap the whole thing in a thin slice of parma ham and stick it in the oven for about 15-20 minutes.
Get some BIG mushrooms. Cut out the stalk, and load the top with cheese. I used a mixture of cheddar, double gloucester with onion and chive and mexicana (spicy, with chillis through it), cut into really small cubes. Anything that melts is good. Wrap the whole thing in a thin slice of parma ham and stick it in the oven for about 15-20 minutes.
Aglithophile and conniptionist and spectacular moonbow beholder 16Jul11
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