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Let's keep talking about cheese - Page 3

post #31 of 201
9/11/08 at 5:48pm
No, the city council came to its senses. Foie is legal again in Chicago I thought?

And seriously? Even first term culinary school and not tasted foie? Yikes man, go do some tasting!
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post #32 of 201
9/11/08 at 5:49pm
Quote:
Originally Posted by Piobaire View Post
No, the city council came to its senses. Foie is legal again in Chicago I thought?

And seriously? Even first term culinary school and not tasted foie? Yikes man, go do some tasting!


LOL yeah 2 articles underneath that is shows that it was overturned just a few months ago.
Still on plans to ban it in 2012 for California though.

It's not my fault. I didn't even know what it was until like a year ago.
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post #33 of 201
9/11/08 at 5:53pm
Quote:
Originally Posted by oscarthewild View Post
Think the OP is in London. Paxtons on Jermyn st is a VERY good cheese shop. I get hard rolls either from F+M or from Paxtons, grab some seltzer water and have a very good meal sitting on the church steps across from Paxtons.

Last time I was there, they had an interesting chalky white in addition to the usual suspects.

-

you are bringing me to tears, man. I love that shop
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post #34 of 201
9/11/08 at 5:54pm
Quote:
Originally Posted by kwilkinson View Post
Still on plans to ban it in 2012 for California though.
This is why matt hates big government.
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post #35 of 201
9/11/08 at 5:56pm
Quote:
Originally Posted by RJman View Post
This is why matt hates big government.

Surely, this is reason enough?
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post #36 of 201
9/14/08 at 12:32pm
If you're a fan of Stilton, I suggest you try some Stichelton. It's a raw milk version of Stilton. The AOC rules for Stilton require the use of pasteurized milk, so they can't call it Stilton - but it's otherwise the same cheese. Excellent stuff.
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post #37 of 201
9/14/08 at 11:00pm
Kwilk, I was just cruising igourmet. Second page of the "pate" section, they have raw foie. The real deal.
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post #38 of 201
9/14/08 at 11:14pm
Quote:
Originally Posted by Piobaire View Post
Kwilk, I was just cruising igourmet. Second page of the "pate" section, they have raw foie. The real deal.



$130 for 1.4 lbs? Daaayyyuummmm!
Maybe if I don't eat for a whole month I can finally taste some lol.
I'll probably ask around at school tomorrow and see if anyone knows of a restaurant that might be serving it since the ban got lifted, or some other store that might have it.
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post #39 of 201
9/14/08 at 11:22pm
Quote:
Originally Posted by kwilkinson View Post
$130 for 1.4 lbs? Daaayyyuummmm!
Maybe if I don't eat for a whole month I can finally taste some lol.
I'll probably ask around at school tomorrow and see if anyone knows of a restaurant that might be serving it since the ban got lifted, or some other store that might have it.

Makes you appreciate the gift I received a few weeks ago, no?

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post #40 of 201
9/14/08 at 11:24pm
Quote:
Originally Posted by Piobaire View Post
Makes you appreciate the gift I received a few weeks ago, no?


I have to assume that most of that is gone, otherwise I would order you to send that to me immediately*.








*I know you don't care what I demand.
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post #41 of 201
9/14/08 at 11:32pm
Quote:
Originally Posted by kwilkinson View Post
I have to assume that most of that is gone, otherwise I would order you to send that to me immediately*.


*I know you don't care what I demand.

I have two portions left. It does store quite well frozen and in vacuum sealed bags. We were just talking today, and we plan to have a portion of it next Saturday with fresh French bread, a bottle of my wine that vinouspleasure so looks down on, some cheese from igourmet, and some nuts or fruits (whatever we have at the time), and maybe some olives we have. We usually just sit and chat for about two hours over a fare like that and it leaves you ready for a nice late dinner on a Saturday night
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post #42 of 201
9/15/08 at 1:33pm
Thread Starter 
Quote:
Originally Posted by Piobaire View Post
I have two portions left. It does store quite well frozen and in vacuum sealed bags. We were just talking today, and we plan to have a portion of it next Saturday with fresh French bread, a bottle of my wine that vinouspleasure so looks down on, some cheese from igourmet, and some nuts or fruits (whatever we have at the time), and maybe some olives we have. We usually just sit and chat for about two hours over a fare like that and it leaves you ready for a nice late dinner on a Saturday night

Piobaire, after your other thread on Foie, a couple of friends and I decided that we
are going to have a decadent Sunday afternoon like the one you describe here. Question for you, is it really worth the time and effort to source fresh foie? I know an online source to pick up canned stuff which is easy and reasonably priced. How does it compare?

Ohhh, and another cheese to add is halloumi. Grilled and drizzled with a little olive oil.

K
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post #43 of 201
9/15/08 at 3:08pm
Quote:
Originally Posted by VKK3450 View Post
Piobaire, after your other thread on Foie, a couple of friends and I decided that we
are going to have a decadent Sunday afternoon like the one you describe here. Question for you, is it really worth the time and effort to source fresh foie? I know an online source to pick up canned stuff which is easy and reasonably priced. How does it compare?

Ohhh, and another cheese to add is halloumi. Grilled and drizzled with a little olive oil.

K

I wish I could answer you, but I can't. I've never had canned foie so I can't give a viable reply. However, I insist on pictures and a complete menu when you do it!
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post #44 of 201
9/15/08 at 3:19pm
As far as blues are concerned, i highly recommend Roaring Forties Blue, which is made in Tasmania. I think it's one of the best blues in the world, personally.
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post #45 of 201
9/28/08 at 1:23pm
ummmmmm cheese!!!
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