sambeckett
Posts: 51
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« Reply #135 on: 18:20:30, 24-09-2007 » |
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I go to a greek deli to buy olives, and you can buy all sorts of ones stuffed with almonds, fet, garlic, pepper, sundried tomato etc etc...
You could pick which ever 'stuffing' is your favourite flavour and try those olives... then you'd know for sure you'd at least like some of what you were eating.
Plus the stuffed ones are always really nice big green ones which in my opinion have the best taste of all olives.
Or maybe second to kalamata olives...
now there is a converstion I could have with myself all day....
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What's empirical about sound? You can't write an article about it in die Reihe, that's for sure.
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Morticia
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« Reply #136 on: 18:42:38, 24-09-2007 » |
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I go to a greek deli to buy olives, and you can buy all sorts of ones stuffed with almonds, fet, garlic, pepper, sundried tomato etc etc...
You could pick which ever 'stuffing' is your favourite flavour and try those olives... then you'd know for sure you'd at least like some of what you were eating.
Plus the stuffed ones are always really nice big green ones which in my opinion have the best taste of all olives.
Or maybe second to kalamata olives...
now there is a converstion I could have with myself all day....
I`m rather fond of the ones stuffed with an anchovy, meself. Then again, I just like olives. Black is favourite, then again .....  |
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Reiner Torheit
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« Reply #137 on: 20:43:39, 24-09-2007 » |
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Meanwhile the Australian Cheese Promotion continues, and tonight I was lured by another Moonwarra - "Honey & Pistachio". This one is really more for the dessert cheese table I suspect, but it went nicely over some frisee and rocket leaves and bit of chopped tomato, liberally sprinkled with pine-nuts  I am surprised so relatively few are yet converted to the joys of goat- and sheep-cheese? Those in need of convincing should take themselves off to Macedonia, and take a few days idyllic holiday at Lake Ohrid. The monks at the Sv Naum monastery (at the south end of the Lake, just a few hundred yards from the Albanian border) make delicious sheep's cheese, either plain or flavoured with herbs. Real devotees of exotica, however, must head for Mongolia, where camel cheese and yak cheese are both considered tedious daily fodder  I can't say the yak cheese is especially different from richer kinds of cow's-milk cheese, but the yoghurt is devastatingly good and I had it every morning for breakfast |
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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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harmonyharmony
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« Reply #139 on: 16:19:41, 25-09-2007 » |
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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?
Probably. A former housemate of mine used to receive a Christmas cake every year from friends, kept in its place in the tin by wedges of stilton and some apples. |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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harmonyharmony
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« Reply #140 on: 16:20:43, 25-09-2007 » |
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And I did also want to add that ever since, I've been rather partial to blue cheese with fruit cake.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Reiner Torheit
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« Reply #141 on: 16:27:02, 25-09-2007 » |
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Alas, no "Roaring Forties" cheese that I saw on display - but you know how it is when you're shopping whilst already hungry, the most eyepleasing items tend to flit to the basket first! I'll take another look, but at first glimpse it seems to be a bunch of products from one single importer in the promotion...
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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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Ruth Elleson
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« Reply #142 on: 16:32:42, 25-09-2007 » |
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I like decent gorgonzola and similar varieties of cheese, i.e. those which threaten to walk out of the room by themselves. I have Borough Market five minutes from my office, and there's one particular vendor who tends to have very good gorgonzola.
There's also the Borough branch of the marvellous Neal's Yard Dairy, where I have a number of favourites, inclusing Elmhirst, the consumption of which is like biting into pure softened butter only without any greasiness.
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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Morticia
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« Reply #143 on: 16:43:13, 25-09-2007 » |
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Ruth, is the Elmhirst one of those which threaten to walk out of the room? Could be right up my street. Or on my cheeseboard |
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Ruth Elleson
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« Reply #144 on: 16:54:06, 25-09-2007 » |
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No, Elmhirst is deliciously mild. And very buttery.
I'll eat most cheeses really - and usually do (as the Neal's Yard Dairy staff are very generous with tasting samples!)
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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Morticia
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« Reply #145 on: 17:31:43, 25-09-2007 » |
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martle
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« Reply #146 on: 22:16:31, 27-09-2008 » |
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Warning: this topic has not been posted in for at least 120 days.
Unless you're sure you want to reply, please consider starting a new topic.  Well, too bad, automatic forum timekeeper. I want to report on some manchego, purchased today on the seafront. Is this not, at its best, one of the bestest cheeses ever to have walked the face of the earth? It has to be the right balance between firm and salty, and creamy and yielding, does not it? This one was. I may have to take myself to bed just in order to stop eating the whole thing. 
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Green. Always green.
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martle
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« Reply #148 on: 22:27:37, 27-09-2008 » |
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Uh, I'm not feeling too good actually...  |
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Green. Always green.
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HtoHe
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« Reply #149 on: 22:28:55, 27-09-2008 » |
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Warning: this topic has not been posted in for at least 120 days.
Unless you're sure you want to reply, please consider starting a new topic. Well, too bad, automatic forum timekeeper. I want to report on some manchego, purchased today on the seafront. Is this not, at its best, one of the bestest cheeses ever to have walked the face of the earth? It has to be the right balance between firm and salty, and creamy and yielding, does not it? This one was. I may have to take myself to bed just in order to stop eating the whole thing. It's lovely stuff, martle. It used to be a stock item in our Waitrose deli (when I lived near a Waitrose) and was one of the few exotic cheeses I'd buy even when they weren't half-price (Waitrose reductions for quick sale are a fantastic way of getting to know different food items). It also seems to be the cheese most likely to be served as tapas in Spain - or, at least, in the parts of Spain I've visited. |
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