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OFFICIAL THREAD: General Cookery and Discussion

edinatlanta

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In Italy I had this cave-aged Parmiggiano that was unreal. St. Andre for easily-found cheeses. A good sweet blue is nice.
 

Nobilis Animus

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I wish I could eat more blue cheese, as it always looks so tasty. I have an allergy to the mold. Luckily it's the only cheese that's been a problem.

Definitely agreed on the St. Andre!
 

Van Veen

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Every once and a while I buy a block of salted Kerrygold if I know I am going to be eating buttered bread. Is it really worth it for unsalted butter that mostly gets melted or baked in to things?

Bonus points for baking/buying fresh soda bread around St. Patrick's day and smearing it with kerrygold.
IMO it's way better for finishing sauces because of the higher fat content. Makes them silkier. I also use it for mashed potatoes & purees... essentially anything I want to be really decadent. I use regular American butter for almost everything else though.


I just took my flour inventory.
  1. King Arthur all-purpose (I buy 25 lbs. bags and store in a 22 qt Cambro)
  2. King Arthur bread
  3. King Arthur Sir Lancelot (high gluten - want to try it in pizza dough)
  4. White Lily self rising (for those authentic Southern biscuits)
  5. cake flour
  6. pastry flour (bought by accident because I thought it was the same as cake flour)
  7. 00 flour
  8. semolina
  9. rice flour
  10. oat flour (no idea why we have this - I think it was for a cake or cookie recipe that never got made)
  11. masa
It's getting a little out-of-hand.
 

otc

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Those Cabot seriously sharp bricks from costco are a great deal.

But we don't get them much anymore because once we have one of those in the fridge, it suddenly seems like everything has unhealthy amounts of cheese on it, lunches are grilled cheese, etc.
 

Fueco

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IMO it's way better for finishing sauces because of the higher fat content. Makes them silkier. I also use it for mashed potatoes & purees... essentially anything I want to be really decadent. I use regular American butter for almost everything else though.


I just took my flour inventory.
  1. King Arthur all-purpose (I buy 25 lbs. bags and store in a 22 qt Cambro)
  2. King Arthur bread
  3. King Arthur Sir Lancelot (high gluten - want to try it in pizza dough)
  4. White Lily self rising (for those authentic Southern biscuits)
  5. cake flour
  6. pastry flour (bought by accident because I thought it was the same as cake flour)
  7. 00 flour
  8. semolina
  9. rice flour
  10. oat flour (no idea why we have this - I think it was for a cake or cookie recipe that never got made)
  11. masa
It's getting a little out-of-hand.
And here I thought I was bad...

1. bread flour (Ardent Mills)
2. Organic all purpose flour
3. King Arthur Whole Wheat Flour
 

brokencycle

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Those Cabot seriously sharp bricks from costco are a great deal.

But we don't get them much anymore because once we have one of those in the fridge, it suddenly seems like everything has unhealthy amounts of cheese on it, lunches are grilled cheese, etc.
There's no such thing, and fyi, the bricks at Sam's are like half the price (it is $8 vs $15 S vs C here).
 

otc

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Weird, nowhere near that high here. Want to say it is like $8.99 most of the time.

Sometimes they have the black one for 15, but I don't think that one is any better.
 

Fueco

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Last edited:

Nobilis Animus

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Omega Male

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Marshall Store!

Love that place. Their clam chowder saved many a cold bike ride when I still lived in CA.
Yup. All outside now -- front door is the new order window and they bring the food to you on the deck or at standing tables along Highway 1. My wife always gets the chowder, too. There were a ton of cyclists out on the road from Woodacre to Nicasio Reservoir -- that's a great ride.
 

Texasmade

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Blue cheese is garbage. It can't be the winner. Sharp cheddar is probably my favorite, but that's too pleb for this forum.
Best blue cheese I ever had was when I was in Paris and some Michelin star restaurant served bleu cheese. Most blue cheeses in the US are overly pungent while the French bleu cheese seems to get the flavor just right.
 

Fueco

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Yup. All outside now -- front door is the new order window and they bring the food to you on the deck or at standing tables along Highway 1. My wife always gets the chowder, too. There were a ton of cyclists out on the road from Woodacre to Nicasio Reservoir -- that's a great ride.
Man, just noticed the beer from Mad River. I love that place too. We went there for lunch one day while staying with friends in Arcata in April 2019.
 

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