Notoriously Bombastic
Posts: 181
Never smile at the brass
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« Reply #30 on: 23:14:24, 05-08-2007 » |
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Now what about that favourite standby of the musician's late-night post-performance larder.... Cheese On Toast?
What cheese most perfectly suggests itself for this boulevardier's banquet of a dish? To pre-toast the bread before adding the cheese, or not?
Normally I take my cheese neat, so melting it onto something probably means ale is involved and my senses are slightly dulled. Rather than cheese on toast, how about chips and cheese? Or even the Canadian version, Poutine - chips, cheese curds and gravy. Mm. Or the Connell Rarebit. Unfortunately I can't find an internet reference for this beast, but the recipe involves bacon, toasted nuts and a banana as well as bread and at least five different cheeses. It's quite hard going to eat one. NB |
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oliver sudden
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« Reply #31 on: 23:20:10, 05-08-2007 » |
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FIND THE RECIPE
Ahem.
The croque monsieur is another wonderful thing. Sort of roughly cheese & toast sandwich thing but with a slice of ham and some fromage frais and mustard strategically positioned.
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ahinton
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« Reply #32 on: 23:28:58, 05-08-2007 » |
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Cheeses in general are my culinary blindspot. Can't eat any blue cheeses at all, nor any that are particular strong. Brie, Camembert, Parmesan with pasta or otherwise in cooking, a handful of others, that's about my limit.
Shame about the (non-musical) blues, Ian (and my own blind spot is for quite a few French cheeses of all kinds, much as I admire many of them). One wonderful blue is an organic unpasteurised Dorset blue that they occasionally have in the Fine Cheese Shop in Bath. I'm also rather partial (although I have no favourite cheese as such) to some of the better unpasteurised cheddars - Lincolnshire Poacher being a fair example and Montgomery one of the best. I once told someone that one of my worst nightmares would be Dutch cheese accompanied by English wine, although I did hastily add that no racist overtones or undertones were intended to be taken from that statement... Best, Alistair |
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HtoHe
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« Reply #33 on: 00:01:45, 06-08-2007 » |
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Althea & Donna - Up Town Top Rankin'
Good Stilton or Lancashire with caramelised onion.
On the toastie front, the Dutch have something called Uitsmijter (sp?) which ought to taste awful but makes a pleasant breakfast. As far as I can tell it's sliced white bread with fried eggs on it covered with cheese (and ham, I think, for those who eat meat) and toasted. Unlike cheese on toast, the bread is still soft when it's served but it works surprisingly well.
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Kittybriton
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« Reply #35 on: 00:25:52, 06-08-2007 » |
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Just you wait, Ian, once you've kicked those fags you'll realise how gorgeous everything really tastes...  I'd rather assumed Ian meant he couldn't eat them, rather than didn't like them? No, sorry, just mean that I don't like them! Also didn't like them before I smoked. I don't suppose smoked cheese would be a possibility, Ian? |
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Click me -> About meor me -> my handmade storeNo, I'm not a complete idiot. I'm only a halfwit. In fact I'm actually a catfish. |
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Ian Pace
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« Reply #36 on: 00:27:16, 06-08-2007 » |
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I don't suppose smoked cheese would be a possibility, Ian? Actually, I can take to some smoked cheeses. Hmmm - smokes, still at about the same level (10-12 per day). Now I must really cut down severely tomorrow - ladyfriend from Paris is coming over on Tuesday evening, and she really doesn't like the aroma at all! |
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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 #37 on: 00:28:55, 06-08-2007 » |
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Hmmm - smokes, still at about the same level (10-12 per day). Now I must really cut down severely tomorrow - ladyfriend from Paris is coming over on Tuesday evening, and she really doesn't like the aroma at all!
Well she should have been used to it in Paris!  |
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Ian Pace
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« Reply #38 on: 00:31:55, 06-08-2007 » |
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Hmmm - smokes, still at about the same level (10-12 per day). Now I must really cut down severely tomorrow - ladyfriend from Paris is coming over on Tuesday evening, and she really doesn't like the aroma at all!
Well she should have been used to it in Paris! Yes indeed, and doesn't like it any the more as a result (she hasn't lived there all her life, though, only the last 4 years, she's Canadian). |
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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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Reiner Torheit
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« Reply #39 on: 00:56:21, 06-08-2007 » |
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Perhaps you could invest in a camembert that's already ripening nicely, Ian - the aroma would mask the smell of the cigs?  Now, who's for a nice crottin, sliced, flashed under the grill, and then served on a bed of chopped baby spinach? Sprinkle with toasted pine-nuts (now at least those are readily abundant and cheap here...) and some pesto vinaigrette, serve with some hunks of baguette and a carafe or three, and life quickly acquires a more verdant and pleasing hue  Ah, it made for a passing fantasy, anyhow... I am off to Siberia again on Thu... so it will be forest mushrooms for supper, which isn't entirely the end of the world A wettish summer makes for abundant mushroom finds... and, err, clouds of black mosquitoes  I shall quietly pack a couple of crottins and a bottle of merlot in my rucksack, I think |
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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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roslynmuse
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« Reply #40 on: 01:28:56, 06-08-2007 » |
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Good cheese shops - in Manchester environs, try THE CHEESE HAMLET at the Barlow Moor Road/ Wilmslow Road crossroads.
Ron - jetlag fine - it feels like 8.30 am as I write!
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Ron Dough
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« Reply #41 on: 01:32:20, 06-08-2007 » |
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That's good to hear, rm; have a good day - bed time here, I think (01.00).
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aaron cassidy
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« Reply #42 on: 04:15:58, 06-08-2007 » |
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Hmmm - smokes, still at about the same level (10-12 per day). Now I must really cut down severely tomorrow - ladyfriend from Paris is coming over on Tuesday evening, and she really doesn't like the aroma at all!
That must be particularly problematic, since you might need to curtail your steak consumption, too ... http://www.guardian.co.uk/footandmouth/story/0,,2142432,00.html |
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oliver sudden
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« Reply #43 on: 10:25:23, 06-08-2007 » |
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Now, who's for a nice crottin, sliced, flashed under the grill, and then served on a bed of chopped baby spinach? Me! Which reminds me. Raclette. Careful, Ollie, you'll drool on the keyboard. |
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Ian Pace
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« Reply #44 on: 10:35:27, 06-08-2007 » |
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As far as I know (do someone correct me if I'm wrong), foot and mouth disease isn't something that actually can infect humans through eating steak; it's rather like a very contaigious form of 'cow flu', which requires major cullings to stop it spreading further? |
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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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