The Return of Talking Time

Go Back   The Return of Talking Time > Talking about other things > Talking about food

Reply
 
Thread Tools Display Modes
  #31  
Old 06-04-2010, 06:17 PM
nunix nunix is offline
Senior Member
 
Join Date: Apr 2008
Posts: 8,600
Default

I've become really fond of a brand called Dubliner. Very sharp white cheese, fairly hard, and a strong taste. A little bit goes a long way, which is fine, since it comes in tiny bricks and is expensive.

Also, a fun thing: buy a bag of shredded cheese (or shred your own), dump it into a bowl, mix in whatever herbs and spices you like, then re-bag it. Great for home-made pizza or bagels or breads or whatever. Tend to use a basil/oregano/thyme mix with mine.
Reply With Quote
  #32  
Old 06-04-2010, 06:25 PM
Matchstick's Avatar
Matchstick Matchstick is offline
Nonplussed
 
Join Date: Jan 2008
Location: Skullcrusher Mountain
Posts: 7,281
Default

Quote:
Originally Posted by nunix View Post
I've become really fond of a brand called Dubliner. Very sharp white cheese, fairly hard, and a strong taste. A little bit goes a long way, which is fine, since it comes in tiny bricks and is expensive.
Dubliner is very nice. I like all kinds of cheeses, but mainly I don't like an overly soft cheese.
Reply With Quote
  #33  
Old 06-04-2010, 06:48 PM
Daikaiju's Avatar
Daikaiju Daikaiju is offline
King Of Space-Time
 
Join Date: Jun 2007
Location: Philadelphia
Posts: 15,721
Default

Quote:
Originally Posted by Comb Stranger View Post
Redundant.
Reply With Quote
  #34  
Old 06-05-2010, 12:03 AM
shivam's Avatar
shivam shivam is offline
gatchapon 3*
 
Join Date: Jun 2007
Location: San Mateo
Posts: 23,987
Default

man, this makes me want to have a wine and cheese party, just to introduce people to fun things.
Reply With Quote
  #35  
Old 06-05-2010, 02:26 PM
Pseudonym's Avatar
Pseudonym Pseudonym is offline
Senior Member
 
Join Date: Mar 2008
Location: St. Louis, MO
Posts: 1,541
Default

The last time I went to visit my friends in Wisconsin they took me to a really fancy cheese shop. The cheese was pretty expensive, but there was a basket of "cheese orphans" (The leftover bits of cheese wheels too small to sell as a proper portion.) by the register. So I went home with around 10 dollars worth of foundling cheese in my carry on and my family had a lovely little cheese board when I got home. It really was a great way to sample a lot of types of cheese. I had a super moldy one that was pretty good, and a few types of super aged cheddar that were also nice. But really the best was the Drunken Goat. It was milder and more firm that I would expect a goat cheese to be but it had this great aftertaste.

On a previous trip up there I fell in love with this "bread cheese" I got at the farmer's market. The cheese looks like it is toasted on the outside and you throw it in a skillet and fry it up. It actually doesn't get very melty, just soft and even more toasted on the outside. And it tastes pretty good with maple syrup.
Reply With Quote
  #36  
Old 06-05-2010, 02:50 PM
Ethan's Avatar
Ethan Ethan is offline
REFRIGERATOR STAY EMPTY
 
Join Date: May 2008
Location: Seattle, apparently
Posts: 3,271
Default

Quote:
Originally Posted by shivam View Post
man, this makes me want to have a wine and cheese party, just to introduce people to fun things.
Wait until late August to do this.
Reply With Quote
  #37  
Old 06-09-2010, 08:28 PM
Luana's Avatar
Luana Luana is offline
troublemaker
 
Join Date: Jan 2008
Location: washington state
Posts: 3,343
Default

My twenty-five pound weight gain was helped along by America's Next Top Model/Top Chef nights which were supplemented by fancy cheese runs. I'm a sucker for Delice de Bourgogne and my bargain alternative, Cambozola. For a hard cheese, I love Beecher's. Top Food and Drug sells fancy cheeses in very small, bite-sized chunks, so I have to stay very far away from there.

I lost almost forty pounds after cutting out cheese. I'm thinking about going a bit below my target goal so I can gain toward said target on cheese alone. God, I miss you, cheese.
Reply With Quote
  #38  
Old 06-09-2010, 09:35 PM
StrawberryChrist's Avatar
StrawberryChrist StrawberryChrist is offline
My motives are unknown!
 
Join Date: Feb 2010
Location: Slam Town, USA
Posts: 454
Default

Cheese is better than both salami and bologna combined.
Reply With Quote
  #39  
Old 06-10-2010, 07:44 AM
Coinspinner's Avatar
Coinspinner Coinspinner is offline
We have got the maxim gun
 
Join Date: Jun 2007
Location: Miam-- er, Atlantis
Posts: 2,163
Default

A sandwich without cheese is... peanut-butter and jelly, usually.

Gouda is my favorite for eating solo.
Reply With Quote
  #40  
Old 06-11-2010, 03:17 PM
Pajaro Pete's Avatar
Pajaro Pete Pajaro Pete is offline
so exciting!
 
Join Date: May 2008
Posts: 18,352
Default

I gotta hunt down some gruyère because there's about half a dozen recipes I've been wanting to try that call for it.
Reply With Quote
  #41  
Old 06-20-2010, 05:45 PM
Titiboo Titiboo is offline
Junior Member
 
Join Date: Jun 2010
Posts: 8
Default

I like Oaxaca cheese, which is really doughy cheese from Mexico. You pull off a piece sort of like you would from mozzarella and it tastes like dairy-heavy bread with a touch of salt. Mmm.
(I have a suspicion it might just be lumpy Mexican mozzarella, though)
Reply With Quote
  #42  
Old 06-20-2010, 06:08 PM
Sir Sly Ry's Avatar
Sir Sly Ry Sir Sly Ry is offline
l AM THE MANFIGHTER
 
Join Date: Mar 2010
Location: Endless Mountains, PA
Posts: 7,180
Default

Quote:
Originally Posted by cortbassist89 View Post
I'm pretty glad you added that last sentence.
Me too, because I wanted to be the only one who had an intensely sexual connection with it.
Reply With Quote
  #43  
Old 07-07-2010, 03:38 PM
Sporophyte's Avatar
Sporophyte Sporophyte is offline
Shields must fall
 
Join Date: Jun 2007
Location: Woodland Hills, CA
Posts: 1,336
Default

So having recently returned from Wisconsin I had a new quest: find a shop that sells quality cheeses. And boy did I ever. It was a little store on Ventura Blvd that seemed expensive and I was just going to look around and maybe buy something small. But then the man behind the counter started letting me taste the various and sundry cheeses they had to offer. As I failed will check after will check I found myself tasting cheese for over a half an hour and finally walked out the door with 4: A triple cream Bour, Hooks 10 year aged Cheddar, Beemster X-O, and Petit Basque.


I may never be able to eat supermarket cheeses again.
Reply With Quote
  #44  
Old 10-23-2012, 10:18 PM
Paul le Fou's Avatar
Paul le Fou Paul le Fou is offline
We just don't know.
 
Join Date: Sep 2007
Location: Seattle
Posts: 18,531
Default

There has been a breakthrough. I recently found out that our local grocery store in the boonies has started carrying feta AND goat cheese (and another Greek cheese of some sort... wiki suggests kefalotyri?

So I got some of the goat and feta (and will probably get some kefalatever when I'm through here). What should I do with them? Current plans are to crumble feta onto salad (naturally) and to make cheese omelettes.

Any other suggestions? (and who's had the kexolotl cheese before?)


EDIT: HOLY SHIT I'M GONNA GET THE KEFKA CHEESE AND MAKE MAKE SOME FUCKING SAGANAKI
Reply With Quote
  #45  
Old 10-23-2012, 10:22 PM
Falselogic's Avatar
Falselogic Falselogic is offline
Threadcromantosaurus Rex
 
Join Date: Aug 2007
Location: California
Posts: 29,635
Default

Why eat gross goat cheese? Now you can eat real cheese!

How?

SCIENCE
Reply With Quote
  #46  
Old 10-23-2012, 10:26 PM
Paul le Fou's Avatar
Paul le Fou Paul le Fou is offline
We just don't know.
 
Join Date: Sep 2007
Location: Seattle
Posts: 18,531
Default

Quote:
Originally Posted by Falselogic View Post
gross goat cheese
what can happen in a man's life to make him so terribly, terribly wrong

there but for the grace of god go I...

(but that's cool what with the cows. I wonder if they can engineer some lactose-free milk while they're at it... that's way cooler than the simple chemical solution they have now!)
Reply With Quote
  #47  
Old 10-23-2012, 11:08 PM
Alixsar's Avatar
Alixsar Alixsar is offline
The Shogun of Harlem
 
Join Date: Aug 2007
Location: Harlem
Posts: 23,644
Default

Quote:
Originally Posted by Falselogic View Post
Why eat gross goat cheese? Now you can eat real cheese!

How?

SCIENCE
I can't believe it. There's no whey they did that.

Quote:
Originally Posted by Paul le Fou View Post
(but that's cool what with the cows. I wonder if they can engineer some lactose-free milk while they're at it... that's way cooler than the simple chemical solution they have now!)
It's not a chemical! They usually add lactase, the enzyme that is not present in people with lactose intolerance that digests lactose, that is typically cloned from bacterial cells. I mean, I guess lactase is an enzyme...and you could call an enzyme a chemical so...okay fine but it's not like they're adding hydrochloric acid or something. Calling it "chemical" sounds like they're adding poison into it.
Reply With Quote
  #48  
Old 10-24-2012, 02:28 AM
Paul le Fou's Avatar
Paul le Fou Paul le Fou is offline
We just don't know.
 
Join Date: Sep 2007
Location: Seattle
Posts: 18,531
Default

Quote:
Originally Posted by Alixsar View Post
It's not a chemical! They usually add lactase, the enzyme that is not present in people with lactose intolerance that digests lactose, that is typically cloned from bacterial cells. I mean, I guess lactase is an enzyme...and you could call an enzyme a chemical so...okay fine but it's not like they're adding hydrochloric acid or something. Calling it "chemical" sounds like they're adding poison into it.
I actually did know this, and came to the bolded conclusion myself. I was posting and I was all like "the enzyme... adding... processing procedure... EHHH"

A while ago they used to sell it in bottles, so you could buy regular milk, put X drops in there (24 to a gallon, off the top of my head) and wait a day and boom, lactaid milk. I did a lot of milk-dropping until they canceled the product to just sell their milk direct. (They also had a 70% lactose free variety back in the day for reasons I cannot begin to fathom.)




Anyway, I totally put the feta on my salad and it was amazing. MORE CHEESE IDEAS
Reply With Quote
  #49  
Old 10-24-2012, 10:36 AM
Kirin's Avatar
Kirin Kirin is offline
Not a Beer
 
Join Date: Jun 2007
Location: NC
Posts: 19,343
Default

Man, I'll put goat cheese on just about anything. Pizza, omelette, salad, pasta, whatever. All good.
And yes, make some motherfucking Saganaki. You deserve it.
Reply With Quote
  #50  
Old 10-24-2012, 05:00 PM
Droewyn's Avatar
Droewyn Droewyn is offline
GASP
 
Join Date: Sep 2011
Location: southeast Michigan
Posts: 6,767
Default

Goat cheese makes for a mean cheeseburger.

There's an Italian chain restaurant that does a chicken dish I really like. Basically, grill a piece of chicken, bury it in a half inch of goat cheese, then drizzle with hollandaise sauce and top with sun dried tomatoes and basil.
Reply With Quote
  #51  
Old 10-24-2012, 09:39 PM
Lady's Avatar
Lady Lady is offline
actually an eevee
 
Join Date: Oct 2009
Posts: 11,411
Default

I wonder if I just found the name of the cheese I loved while studying abroad... SAPIN DU HAUT-DOUBS
Reply With Quote
  #52  
Old 05-26-2013, 05:26 AM
Paul le Fou's Avatar
Paul le Fou Paul le Fou is offline
We just don't know.
 
Join Date: Sep 2007
Location: Seattle
Posts: 18,531
Default

We had a cheese and wine party at my friend's house. She brought back a ton of cheeses from England, and needed some help eating them. Glad to be of service.

Gouda, cheddar, and muenster.
Cheshire, a soft white crumbly cheese
A soft white cheese with cranberries. So gooood
A soft white cheese with balsamic onions
A soft yellow cheese with brown ale and whole mustard seeds
A chipotle cheddar
A Shropshire blue

Man, there was more, but I can't remember. So much cheese. So delicious.

And, of course, branston pickle.
Reply With Quote
  #53  
Old 05-26-2013, 07:02 AM
Droewyn's Avatar
Droewyn Droewyn is offline
GASP
 
Join Date: Sep 2011
Location: southeast Michigan
Posts: 6,767
Default

We tried the cheese plate at our local Irish place the other night. Most of it was pretty standard stuff, but they had a very nice Guinness-soaked cheddar.

I also seem to be building a tolerance for bread and butter pickles, as I did not immediately spit it out and reach for a beverage as soon as my brain registered "sweet".
Reply With Quote
  #54  
Old 05-26-2013, 08:11 AM
Teaspoon's Avatar
Teaspoon Teaspoon is offline
This way up
 
Join Date: Feb 2013
Location: Here, there and everywhere
Posts: 3,718
Default

I like Stilton and Double Gloucester, but the local Farmer's market now has a booth for fresh and aged Asiago and it's hard to resist that stuff.

On alternative weeks I get some fromage blanc. It scrambles into egg something delicious.
Reply With Quote
  #55  
Old 05-26-2013, 11:55 AM
taosterman's Avatar
taosterman taosterman is offline
Gesundheit!
 
Join Date: Nov 2007
Location: Ann ARR-BRR
Posts: 9,695
Default

Sorry to reach back over the new discussion and focus on an old one, but:

Quote:
Originally Posted by Falselogic View Post
Why eat gross goat cheese?
This is nothing unusual to say to Falselogic, but: what the fuck is wrong with you
Reply With Quote
  #56  
Old 05-26-2013, 12:43 PM
Falselogic's Avatar
Falselogic Falselogic is offline
Threadcromantosaurus Rex
 
Join Date: Aug 2007
Location: California
Posts: 29,635
Default

Quote:
Originally Posted by taosterman View Post
Sorry to reach back over the new discussion and focus on an old one, but:



This is nothing unusual to say to Falselogic, but: what the fuck is wrong with you
Nothing. What's wrong with fucking goat cheese!? That shit has way too much funk! I don't want funk in my cheese! Only in my music!
Reply With Quote
  #57  
Old 05-26-2013, 12:51 PM
taosterman's Avatar
taosterman taosterman is offline
Gesundheit!
 
Join Date: Nov 2007
Location: Ann ARR-BRR
Posts: 9,695
Default

Quote:
Originally Posted by Falselogic View Post
Nothing. What's wrong with fucking goat cheese!? That shit has way too much funk! I don't want funk in my cheese! Only in my music!
NO YOU MUST HAVE MY OPINION

Or at least have some silky smooth sweet chevre!
Reply With Quote
  #58  
Old 05-27-2013, 03:54 AM
Daikaiju's Avatar
Daikaiju Daikaiju is offline
King Of Space-Time
 
Join Date: Jun 2007
Location: Philadelphia
Posts: 15,721
Default

DUDE. Cheese is, by it's very nature, funky. It's Milk that has learned to GITDOWN SON.

Last edited by Daikaiju; 05-28-2013 at 07:01 PM.
Reply With Quote
  #59  
Old 05-28-2013, 04:45 PM
Beefy Hits's Avatar
Beefy Hits Beefy Hits is offline
Answers come in dreams
 
Join Date: Feb 2011
Location: MN
Posts: 1,467
Default

I like to make a plate with extra sharp cheddar, swiss, and pepper jack with triscit crackers. My parents have a fancy cheese slicer that slices it really thin.
Reply With Quote
  #60  
Old 05-28-2013, 07:24 PM
Teaspoon's Avatar
Teaspoon Teaspoon is offline
This way up
 
Join Date: Feb 2013
Location: Here, there and everywhere
Posts: 3,718
Default

Somehow I was expecting that clip to lead to Venezuelan Beaver Cheese.

Ah well. How about this one?
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 08:21 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
Your posts ©you, 2007