|
oliver sudden
|
 |
« Reply #60 on: 15:49:09, 06-08-2007 » |
|
A properly mature cheddar that bites back Bitey, yes, that's what you Poms do particularly well in the big wide world of cheese. Good point. Mmm. |
|
|
|
|
Logged
|
|
|
|
|
martle
|
|
« Reply #61 on: 16:30:16, 06-08-2007 » |
|
Haven't seen manchego mentioned yet - a particular favourite of mine. Medium-hard, oh I suppose you'd say 'firm' if you were being all 'cheesey', not too sharp, at its best very rich and creamy. Also, at its best, it has that very slight granulated texture in the mouth; a bit of crunch. Someone once told me that those are crystals of pur fatty essence and that the Japanese have a word for the sensation/taste/yum feeling which they lump together with their words for all the other senses. It's something like 'yum', I swear. So, where are all the  ...here, then? |
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
Morticia
|
|
« Reply #62 on: 16:46:48, 06-08-2007 » |
|
Martle, ah yes, that word that I can never retain in my brain for more than five seconds  It`s sort of similar-ish to tsunami but it`s shorter. I think.  Damn! Now I`m going to have to go and hunt it down |
|
|
|
|
Logged
|
|
|
|
|
Morticia
|
|
« Reply #63 on: 16:50:45, 06-08-2007 » |
|
Hah, got it! It`s `umami` which is rather reminicent of `Yum`, Mart. And shorter than `tsunami` of course.  Phew, I can relax now |
|
|
|
|
Logged
|
|
|
|
|
martle
|
|
« Reply #64 on: 16:54:56, 06-08-2007 » |
|
Just beat me to it, Mort; and of course I meant 'tastes', not senses. So, sweet, sour, bitter, salt and... umami! |
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
oliver sudden
|
|
« Reply #65 on: 16:58:18, 06-08-2007 » |
|
...and ooh, mummy! (I hope it doesn't spoil the mood but I do believe those are the taste receptors MSG targets...) |
|
|
|
|
Logged
|
|
|
|
Poivrade
Posts: 36
|
|
« Reply #66 on: 19:14:57, 06-08-2007 » |
|
I believe the crystals visible in Parmesan are in fact pure MSG, a naturally occuring though much abused substance.
|
|
|
|
|
Logged
|
|
|
|
|
thompson1780
|
|
« Reply #67 on: 19:34:06, 06-08-2007 » |
|
I love Wensleydale with Christmas cake, as I may have said elsewhere before.
I like Mandolin music too.
Tommo
|
|
|
|
|
Logged
|
Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
|
|
|
|
HtoHe
|
|
« Reply #68 on: 19:44:29, 06-08-2007 » |
|
The similarity had occurred to me, oliver. All the uitsmijters I've had, however, have had the cheese melted over the egg whereas a croque madame tends to be just a croque monsieur with an egg on top. I've never had either of the croques because I don't eat meat and that can be a problem in France where vegetarianism is seen as a form of mental illness (or used to be - things might have changed by now). In a Dutch snack bar they'll just cook you a meatless version of the dish but in a French café it's not so simple. I was told more than once that I could have a croque monsieur the way they cooked it or not at all; so in the end I stopped asking. |
|
|
|
|
Logged
|
|
|
|
|
Soundwave
|
|
« Reply #69 on: 20:38:41, 06-08-2007 » |
|
Ho Kittybriton. I'm sorry you mentioned Monterey Jack as it has caused an extended shudder forcing me, unwillingly, in the direction of the Malt at rather too early an hour for a Monday.
Cheers
|
|
|
|
|
Logged
|
Ho! I may be old yet I am still lusty
|
|
|
|
oliver sudden
|
|
« Reply #70 on: 20:44:48, 06-08-2007 » |
|
in France where vegetarianism is seen as a form of mental illness I don't think it's quite that... more that they seem to have a general aversion to changing recipes. But yes, when the recipes all seem to involve meat... |
|
|
|
|
Logged
|
|
|
|
Notoriously Bombastic
Posts: 181
Never smile at the brass
|
|
« Reply #71 on: 22:36:27, 06-08-2007 » |
|
FIND THE RECIPE
Ahem.
So I asked a friend Take 50 g each of 5 sorts of cheese and butter and melt down into a sauce. Fry bacon and wrap around bananas. Place inside half baguettes and cover with cheese sauce. Top with chopped nuts toasted in the left-over bacon fat
Need to come up with a non-banana version!... Maybe it works with apricots? Could get more bacon in that way!
|
|
|
|
|
Logged
|
|
|
|
Notoriously Bombastic
Posts: 181
Never smile at the brass
|
|
« Reply #72 on: 22:53:47, 06-08-2007 » |
|
I like Mandolin music too.
Tommo
How about http://www.bottinesouriante.com/? Not very good sounds samples on the website though. They do a fantastic mandolin-lead beeswax/sheepskin reel. NB |
|
|
|
|
Logged
|
|
|
|
|
Chafing Dish
Guest
|
|
« Reply #73 on: 01:41:31, 07-08-2007 » |
|
If you're ever in Freiburg don't hesitate to drop in on Sabine Schmidt Käsespezialitäten on the Münsterplatz. Lots of lovely things but one of the most wonderful things about the shop is the display of cheeses she's aging, sitting there like something out of A Zed and Two Noughts. Must get back there some time.
Seconded! Some of her old goat cheeses look like lumps of burnt charcoal, but they're set out in order of age like a bizarre laboratory. My favorite cheese (as already divulged on the Guilty Pleasures thread) is Yo-Yo Ma playing the music of Ennio Morricone. And a good aged Appenzellerli will do me just fine. |
|
|
|
|
Logged
|
|
|
|
|
George Garnett
|
|
« Reply #74 on: 11:39:22, 07-08-2007 » |
|
There's a smoked hard cheese around that tastes exactly like bacon. That's a good one too.
It wouldn't be Ilchester Smoked Applewood, would it, Tim? Even if it isn't, that's one I'm very fond of and deserves a mention here. |
|
|
|
|
Logged
|
|
|
|
|
