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OFFICIAL THREAD: General Cookery and Discussion

Lizard23

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I love gorgonzola dolce and always have some in my fridge but there are definitely times where I want something with a little more punch, especially on a cheese board.
 

Luigi_M

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something with a little more punch, especially on a cheese board
Fair point. I simply find surprising that all blue cheeses from all the world had been quoted, but not gorgonzola (the 'piccante' one might give everybody some joy too).
 

Piobaire

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@Lizard23, glad you liked the Shropshire!
 

Lizard23

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Loved it.

As a blue cheese lover, i’m embarrassed i haven’t had it before.

in terms of cheese service, the one at meadowood, was indeed amazing, but my all time favorite was the cheese cart at Cyrus.
 

RedLantern

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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.
I like Breton whole wheat crackers
 

Fueco

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The Everything Crackers at Trader Joe’s are pretty damned awesome cheese delivery vessels, but I prefer my home-baked bread with cheese and salami.
 

Piobaire

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Loved it.

As a blue cheese lover, i’m embarrassed i haven’t had it before.

in terms of cheese service, the one at meadowood, was indeed amazing, but my all time favorite was the cheese cart at Cyrus.
I LOVED that and the Champs and caviar cart. We were only able to do Cyrus once, way back in 2009, when one @kwilkinson was a line cook there.
 

otc

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As a rule, I don't eat food and go 'this is terrible; let me spend more money to try again'

I don't think I've ever had an industrial blue crumble, but whatever.
Eh...most people don't like beer, wine, or liquor when they first try it...especially if they start with bottom shelf crap at a party.

Sometimes it can be worth it to put in a little effort to align yourself with an acquired taste. Never get to enjoy a fine Pinot if you just swore off all wine after a few glasses of cheap shit you tried at a college party and decided you didn't like.

I mean, I still find blue cheese to be vile, but I've been working on some foods over the years, notably mushrooms and have seen success. Might like to get there with olives too.
 

Piobaire

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Man, I love olives now, specially oil cured ones. I could make a list of foods, that would include everything from avocados to foie gras to sushi, that I would never have eaten at one point in my life. Then there are foods I'd never even conceptualized as food, like beef tongue or uni.
 

lawyerdad

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Man, I love olives now, specially oil cured ones. I could make a list of foods, that would include everything from avocados to foie gras to sushi, that I would never have eaten at one point in my life. Then there are foods I'd never even conceptualized as food, like beef tongue or uni.
Lol, lotta overlap on our lists. When I was a kid, I fucking hated avocados. We had a neighbor with a super productive tree, and they were always sharing. I’d come home and see another bag of avocados on the kitchen counter and be totally pissed.
 

Lizard23

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Man, I love olives now, specially oil cured ones. I could make a list of foods, that would include everything from avocados to foie gras to sushi, that I would never have eaten at one point in my life. Then there are foods I'd never even conceptualized as food, like beef tongue or uni.
agree with the coming to terms part. As a kid I was such a picky eater that I was anemic. Now I eat most things. I hate okra and dont really enjoy brussels sprouts unless swimming in pork.

I do really love uni but get the aversion. On the other hand, beef tongue sliced thin for a sandwich on rye with good mustard is something I have a hard time understanding disliking.
 

jcman311

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what carb are you using to serve with your cheese?
Is meat a carb? I usually skip carbs and introduce some sort of acid to cut the fat, like pickles and mustard. Goes especially well with some cured meats and other goodies (pates, mousses, etc).

I find triscuits a little too strong and salty to go with good cheese. I do like them on their own for a snack though.
 

Piobaire

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Tacos de lengua is food of the gods.
 

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