Posted on 12/18/2007 11:51:25 AM PST by HungarianGypsy
Inspired by a conversation with my best friend I wish to talk about cheese. Yummy, yummy cheese (for those of us not lactose intolerant)! What are your favorite cheeses? What is your favorite recipe with cheese. This thread is all cheese, all the time.
I do call everything “coke,” except that I’m a Dr Pepper drinker - but it’s a “coke,” too.
It’s just that “grape coke” is not a term I would use. My first thought was to write “Nehi grape” without “soda” on it, but wasn’t sure anyone else would know what that was, so I settled on “soda,” the given name of “pop.”
And actually, I would say Grapette *was* the best of them - but the authentic grape drink I actually always used to wash down the Cheez-its was Nehi, from the machine.
Thank you for your interest. LOL!
How is it racist when I are a cracker mice elf?
I ate so many Funions when they first came out (a jillion years ago), that I never wanted to see another one as long as I live - and I haven’t. But they *were* good, from what I remember.
I also ate too many of those “Sun” things - extruded wheat shaped like little corrugated shingles. Burned way out on those, too. Haven’t done any snack foods in a very long time.
That is correct, grasshopper.
I loved those original sunchips! They were awesome! [groping in back of fridge for onion dip...]
Dude, I freakin’ LOVE cheese. Especially with beer. At my Renfest, the barbarians ignore my Spanish glory and salute me as the Queen of Cheese.
Cahill’s Porter is my all-time favorite . . . cheddar marbled with Guinness.
Cotswold - a softer kind of Double Gloucester with chives in it - is also great.
In the fridge right now: Emmentaler, baby Swiss, garlic jack, sage derby, and dill Havarti. And oooooh yes, the Brie.
I usually end up with a little bit of the cheese mixture left & have found that the best way to use it up is by spreading it on a crusty kind of bread, like an Italian bread & throwing it under the broiler. It's not quite as good as the ham loaf itself, which is why I continue to go through the whole process of slicing & stuffing the french bread. I also tried putting criss cross cuts in an Italian loaf & using ham cubes instead of ham slices.
There's something about baking the ham long enough to get it "burnt" around the edges that makes it all work. When I said crispy ham, I meant crispy. By the time the ham is done you can only salvage part of the cheese that's stuck to the pan or foil & getting to it faster with a spoon only helps a little. The upside to using foil is that you can peel some of that cheesy goodness away from it, so it's almost like eating toasted cheese chips. Clean up without foil is made easier after soaking, course that would be after you're done picking at it after you can't possibly eat a nother whole slice.
Just don’t burn your tongue or the roof of your mouth, lol!
It cools pretty fast & the only way to catch some of it in the soft & gooey stage would be to climb in the oven while it's cooking. I'll be careful of my tongue & roof of my mouth. You be careful of your tush, ya hear? lol
This past season at my Festival, I decided to perform a sociological experiment one weekend.
I wanted to test my theory that patrons will eat ANYTHING a costumed performer hands them.
I went to Spec’s (a huge liquor store in downtown Houston) and Central Market (an upscale grocery store) and found the stankiest cheese available in H-town. I had Roquefort, Limburger, Ardrahan, and a vile concoction called Epoisses that is banned from public transport in France. (That last one was so bad, I gagged when I opened it. It smelled like leprous, cancer-ridden feet.)
Then I arranged my smelly treasures in a big bowl, took it to fireworks (the final event of the day), and announced that I, Queen Juana, had the stinkiest cheese in all Espana, and I was sure none of them were man enough to try it.
I was mobbed by probably 15 people insisting that my cheese couldn’t be THAT stinky.
With the exception of one guy, who said he liked the Epoisses because it had the courage of its convictions, all my guinea pigs agreed that indeed, my cheese did stink unbearably.
The result of my experiment was a 100% success rate. My cheese bowl was cleaned out before fireworks got good and started.
(I should note that the Ardrahan was delicious - very mushroomy - if one could get past the smell. It was difficult.)
I thought I’d be the only Kerrygold eater on this thread! Dubliner kicks serious cheese ass, eh?
The stanky French cheese I had was declared by two smart-ass patrons to be fromunda cheese in disguise.
I must say, I agree with them.
Wensleydale, most likely.
Aaaah, a Spanish-cheese lover!
Two Spanish cheeses I love are San Simon (creamy, buttery, smoky) and Tetilla (elastic, mild, tangy).
::giggle:: I was checking to see if I had faulty data in the data-bank in my head. Yes, I have heard of grape Nehi, the drink of Radar O'Reilly. I have never heard of Grapette tho.
Last year it was Westleydale with diced dried cranberries. This year it is White Stilton with diced dried apricots. I ODed last year and ended up with a stomach disorder and had to take acidophiles and am still drinking lactose free milk so I am pacing my cheese intake...
Sure it was your costume? I've seen guys do the stupidest things, eat the most noxious things, cuz someone's put out a silly test of their manliness.
Oh, I got plenty of women takers too - especially when THEIR guys came back and teased them about not being up to my cheese.
Seven years on cast have taught me that patrons will almost always do what you want them to do, if led correctly. (And if they’re not too drunk to follow directions.)
I’ve also found that patrons will always stop to watch a costumed person eat. I have no idea why. (Okay, there was that one time I was eating pine needles, so I can see that one. I’d have watched me too.)
Well-aged Blue Cheese is my absolute favorite cheese, followed by Salud and then Brie (I have boycotted the French varieties for quite a number of years now,, though Wisconsin cheesemakers make great Brie, too.)
We have a shop in the next town over that’s called “Cheesers.” You can’t keep me OUT of that place when I’m within a few miles of it!
Tonight I assembled gift baskets for my Dad, my FIL and my Step-Dad for Christmas gifts. Full of cheese; Havarti, Swiss, 4 year old Sharp Cheddar, White Cheddar, Gouda and assorted mustards, crackers and a stick-o-summer sausage.
They are loved. :)
I put cheese in every dish I can think of. Here’s a “grate” recipe that I’ve used for Apple Cheddar Muffins:
http://www.recipesource.com/baked-goods/muffins/apple-cheddar1.html
“13 year old Wisconsin cave-aged cheddar. SHARP!!”
I agree, but Good Golly! One needs to mortgage the farm to afford that stuff. I’ve got to start hanging around with you more often, LOL!
I have a friend who buys up “lots” of cheddar. He then stores it somewhere and ages it for 7 years. He gets $20 a pound for it! However, he loves my farm-fresh eggs, so we always cut a deal. ;)
I once traded 14 dozen eggs with my cousin for FOUR pieces of just shipped in Alaskan salmon. Well worth it. He works much harder than I do for his dollar up in Alaska.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.