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uber_stoat
Jan 21, 2001



Pillbug


Zardoz posted:

I am Arthur Frayn, and I am Zardoz. I have lived three hundred years, and I long to die. But death is no longer possible. I eat way too much cheese.

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Suspect Bucket
Jan 14, 2012

SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR


I have just broken into a slice of 1000 day aged gouda from TJ's, and it is choice.

Also, I cant read any more wapo articles this month. However, I echo the sentiment.

Suspect Bucket fucked around with this message at Sep 1, 2018 around 21:50

CrazySalamander
Nov 5, 2009


Just use incognito mode on your browser- that'll usually get you past wapos gate. Or do what I did and buy a subscription when it's on sale.

Mr. Wiggles
Dec 1, 2003

I would never shop at Costco. The paper towels won't fit into my sports car!

The Berzerker posted:

Anybody have any suggestions on what to do with gjetost? I was thinking of grating it over pancakes or something... such a weird food.

Put it on crispbread and top with jam. That's how we've always had it.

Doc Walrus
Jan 2, 2014


Donate to Goon food / emergency fund:
https://www.gofundme.com/buy-poor-goons-foods
Contact Plinkey if you need help!


Nap Ghost

Let's say that I was making a sandwich with

1.Banana Peach Ice Cream Bread
2.Shredded Pork Tenderloin, tossed in a little bit of brown BBQ sauce
3.Caramelized Onions

All of which is pretty sweet. What's a good cheese to put on this sandwich to balance out all the sweet?

VictualSquid
Feb 29, 2012

Gently enveloping the target with indiscriminate love.


Probably something intense with medium saltiness to contrast the sweetness and a hard texture to go against the mushiness of the other ingredients. Last time I made something remotely similar I went for a Kristallkäse, that is a especially crunchy Le Gruyère.
If it was sliced meat instead of shredded, I would go for an intense camembert or brie variation. I prefer Le grande rustique here, or Le Delice.

I might also try a Gudbrandsdalsost, or other brown cheese, to go along with the sweetness instead of counteracting it. But it will probably more of a gimmick.

It mostly depends what is sold in your area, cheese is more regional then you think.

Doc Walrus
Jan 2, 2014


Donate to Goon food / emergency fund:
https://www.gofundme.com/buy-poor-goons-foods
Contact Plinkey if you need help!


Nap Ghost

tonberrytoby posted:

Probably something intense with medium saltiness to contrast the sweetness and a hard texture to go against the mushiness of the other ingredients. Last time I made something remotely similar I went for a Kristallkäse, that is a especially crunchy Le Gruyère.
If it was sliced meat instead of shredded, I would go for an intense camembert or brie variation. I prefer Le grande rustique here, or Le Delice.

I might also try a Gudbrandsdalsost, or other brown cheese, to go along with the sweetness instead of counteracting it. But it will probably more of a gimmick.

It mostly depends what is sold in your area, cheese is more regional then you think.

Groovy, I'll look for those. I know that I can get my hands on some nice aged gouda or manchego here in Austin, TX-- would those work, or are they not intense enough?

VictualSquid
Feb 29, 2012

Gently enveloping the target with indiscriminate love.


Doc Walrus posted:

Groovy, I'll look for those. I know that I can get my hands on some nice aged gouda or manchego here in Austin, TX-- would those work, or are they not intense enough?
I would be more concerned with texture then with the intensity of taste. Just try them. Personally I find aged gouda to sour for my taste, but that is a personal thing.
I just thought about it, but a nice refreshing and milder option would be young manchego.

BedBuglet
Jan 13, 2016

Snippet of poetry or some shit

I just made a new cheese cave. It's a converted wine cooler that I added a hole so I could run power and water to a humidifier and fan. The fan and humidifier are run by a relay with a hygrometer. Tested it out with a tomme and it came out perfect. The wine cooler is ideal for maintaining the perfect temp for aging cheese and it had a built in LED light. With the water supply on the outside, and a window, I never actually have to open the fridge unless I'm turning cheeses or wiping them down. I still need to make some proper wood shelving and secure my cables but I'm really happy with it. Going to use the same setup to make sausage and aged meat.

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The Berzerker
Feb 24, 2006

treat me like a dog


That is super cool and I am jealous.

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