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Baziron
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« Reply #105 on: 13:14:55, 09-08-2007 » |
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Oop north, it's traditional to eat apple pie with cheese, preferably Cheshire or Lancashire (another very delicious cheese). I'm not sure I've ever actually done it, but it sounds rather nice.
A Yorkshire tradition I've taken over from my mother's family is eating Christmas Cake with CHEESE! It's really nice (cheddar preferably), though it's necessary first to remove all traces of icing and marzipan! Try it! Baz |
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thompson1780
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« Reply #106 on: 17:18:30, 09-08-2007 » |
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No no no.
Wensleydale and Christmas Cake - icing, marzipan and all!
Tommo
Haven't we had this conversation at least twice before?
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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martle
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« Reply #107 on: 23:51:36, 10-08-2007 » |
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Right now I'm nibbling at a piece of this:  And guess what. It won't keep me awake! I'm lucky like that - same with strong coffee. Night, all.  |
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Green. Always green.
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thompson1780
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« Reply #108 on: 23:52:55, 10-08-2007 » |
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But will it mean you are on the 'What did you dream last night' thread in the morning?
Sleep well!
Tommo
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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martle
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« Reply #109 on: 23:58:08, 10-08-2007 » |
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But will it mean you are on the 'What did you dream last night' thread in the morning?
Almost certainly, Tommo. And YOU are the last thought in my head as it hits the pillow. Mwahaha. MWAHAHAHAHAHA!! |
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Green. Always green.
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Andy D
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« Reply #110 on: 00:23:43, 12-08-2007 » |
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I don't think I've posted on this thread about Twineham Grange Farms - they do a veggie version of parmesan for those veggies (me included) who love parmesan but hate that it uses animal rennet.
My local Sainsburys used to do TGF but then they stopped for some reason. Fortunately it's back on the shelves now.
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Reiner Torheit
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« Reply #111 on: 19:18:32, 23-09-2007 » |
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Since John was encouraging us to revisit older threads... ... I found the minimarket opposite the Moscow Conservatoire is doing a promotion of Australian Cheeses this month. I tried a Moondarra with Sundried Tomatoes, and didn't regret it for a moment. Although it's not a "hard" cheese it's quite dense, and very rich - the sundried tomatoes set it off nicely, in fact. In retrospect it would have been nice cubed over some salad leaves, but it was nice just sliced and eaten with the remains of yesterday's Cabernet Sauvignon  |
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"I was, for several months, mutely in love with a coloratura soprano, who seemed to me to have wafted straight from Paradise to the stage of the Odessa Opera-House"
- Leon Trotsky, "My Life"
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martle
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« Reply #112 on: 21:54:36, 23-09-2007 » |
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Reiner, I'd rather like to visit you. NOW! Just in the midst of a gruyere obsession, here chez martle. I go through pahses with this one. Sometimes it's too, well, cheesey. At others it's just spot on; strong and 'crunchy', as some harder cheeses can be. |
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Green. Always green.
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perfect wagnerite
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« Reply #113 on: 22:08:56, 23-09-2007 » |
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A visit to a farmers' market this morning led to the discovery of Laughton Log, a local full-flavoured goat's cheese - excellent stuff |
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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eruanto
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« Reply #114 on: 22:23:29, 23-09-2007 » |
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I'm beginning to develop a bit of an obsession for goat's cheese, although I haven't had it solid yet - only on pizzas  . What's it like? |
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richard barrett
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« Reply #115 on: 22:25:28, 23-09-2007 » |
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I'm beginning to develop a bit of an obsession for goat's cheese, although I haven't had it solid yet - only on pizzas . What's it like? Absolutely revolting. (IMHO) |
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Ian Pace
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« Reply #116 on: 22:29:32, 23-09-2007 » |
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I'm beginning to develop a bit of an obsession for goat's cheese, although I haven't had it solid yet - only on pizzas . What's it like? Absolutely revolting. (IMHO) The culinary equivalent of someone repeatedly scraping a soap box across a blackboard. (there are some mild goat's cheeses which are nice, though) |
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« Last Edit: 22:31:07, 23-09-2007 by Ian Pace »
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'These acts of keeping politics out of music, however, do not prevent musicology from being a political act . . .they assure that every apolitical act assumes a greater political immediacy' - Philip Bohlman, 'Musicology as a Political Act'
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oliver sudden
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« Reply #117 on: 22:36:08, 23-09-2007 » |
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I'm beginning to develop a bit of an obsession for goat's cheese, although I haven't had it solid yet - only on pizzas . What's it like? There are so many goat's cheeses - from your basic chèvre which can be so lovely warm on toast in French salads to various rock-hard parmesanish things to those which some among us would dismiss as biological experiments but which others (including me) prefer to view as indispensable culinary experiences, encapsulating as they do life and death in a single mouthful. Embrace them all, is my advice and practice. Of course if you listen to the scoffers you'll be spared the occasional unpleasant taste. But in so doing, how much will you miss?... |
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oliver sudden
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« Reply #118 on: 22:38:29, 23-09-2007 » |
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My I beg leave to refer the assembled company to a previous post? It's bacterial contamination, though, is cheese. Joyce called it the 'corpse of milk'. We must embrace this contamination and be glad. Haec bacterium quam fecit Dominus, exultemus et laetemur in eum or something. But it's not just any old contamination, it's contamination of the substance which quintessentially binds mother and infant, binds the generations, gives nourishment to new life... in consuming really STINKY cheese we are entering into the great mysteries themselves, of birth, death and a kind of really pongy resurrection, we are consuming them whole. We are also embracing in the deepest possible way something which on the surface appears truly repugnant to find the core of goodness within. As the true cheese lover knows, it's in the moments when the whole absurd concoction enters one's body, as the taste which until then has been hidden under the appalling stench at last becomes apparent, that the mysteries of creation make sense for just one fleeting moment. A moment which can only be recaptured by eating more cheese.
BTW have a read of this, those who haven't already: http://www.online-literature.com/james_joyce/ulysses/6/ |
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martle
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« Reply #119 on: 22:42:12, 23-09-2007 » |
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My I beg leave to refer the assembled company to a previous post? It's bacterial contamination, though, is cheese. Joyce called it the 'corpse of milk'. We must embrace this contamination and be glad. Haec bacterium quam fecit Dominus, exultemus et laetemur in eum or something. But it's not just any old contamination, it's contamination of the substance which quintessentially binds mother and infant, binds the generations, gives nourishment to new life... in consuming really STINKY cheese we are entering into the great mysteries themselves, of birth, death and a kind of really pongy resurrection, we are consuming them whole. We are also embracing in the deepest possible way something which on the surface appears truly repugnant to find the core of goodness within. As the true cheese lover knows, it's in the moments when the whole absurd concoction enters one's body, as the taste which until then has been hidden under the appalling stench at last becomes apparent, that the mysteries of creation make sense for just one fleeting moment. A moment which can only be recaptured by eating more cheese.
BTW have a read of this, those who haven't already: http://www.online-literature.com/james_joyce/ulysses/6/Ollie, you should be writing for really high-end mags.  Life and death in a mouthful? Story of my life.  |
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Green. Always green.
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