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OFFICIAL THREAD: General Cookery and Discussion

Omega Male

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A quick recap. Everyone agrees Kerrygold butter is fine. @jcman311 asserted Kerrygold cheese was plebby. Much confusion ensued. @jcman311 is bad and he should feel bad.
 

Piobaire

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And somehow I'm accused of going CPO. :mad:
 

venividivicibj

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Made both Barbacoa and crispy pork belly for tacos, had them perfectly ready on time...only for the other couple to arrive >1 hour late
 

Nobilis Animus

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How can anyone watch the hero of that film (Col. Quaritch, btw) and not drink scotch?
 

Lizard23

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Pio inspired me to do a blue cheese tasting last night. Picked up rogue river, bayley hazen, point reyes, shropshire, stichelton, and cabrales.

Pio was right. Shropshire won. And it wasnt close.
 

jcman311

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Pio inspired me to do a blue cheese tasting last night. Picked up rogue river, bayley hazen, point reyes, shropshire, stichelton, and cabrales.

Pio was right. Shropshire won. And it wasnt close.
You should try this. Its amazing.
In a typical blue, the pierce holes introduce air that allows the desirable mold to proliferate within the cheese. By pressing it, Chris halts the process, developing a distinct but subtle bluing that hints at piquancy without punching you in the face. The cheese that develops is earthy and Cheddary in texture, with a sharpness that one would expect from this combination
 

Lizard23

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You should try this. Its amazing.
That does sound amazing... that and some pate and bourbon would make a perfect friday night dinner. Next time.

what carb are you using to serve with your cheese?

I like carrs water crackers but have to admit that I also am very fond of triscuits. Bread is obviously good too, but it takes up stomach space i would rather reserve for more cheese.

i must admit that one of my favorite sandwiches is gorgonzola dolce with pears and honey.

i also love effie’s oatcakes on a cheese board but more as an accompaniment rather than something on which to put my cheese.
 

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