What did I cook this weekend.....

Cultured butter, or growing stuff? I never even heard of cultured butter till I started making cheese and reading on that other site. As far as growing stuff in plates, I've been doing that for a long time.

As far as I know, nobody has ever added this blue cheese mold to butter- that's my contribution to haute cuisine!

 

Too cool! I've been impressed with your culinary acrobatics for a while now, but I no idea you took food science so seriously. I am doubly impressed! Blue cheese butter sounds awesome!
Regards, GF.

 

I like this phrase.

 

I would like to be the voice of reason in this disturbing turn of culinary abomination.

Bleu Cheese is nasty. It should be eradicated like the bacterial plague it is.

We defeated Polio, we should be able to put an end to this other crisis as well.

Who's with me? Come on, take up arms and rally against the French Invasion.

Shout it out!

"F You!
Down with Bleu!"

 

One man's abomination is another's culinary acrobatics

I'm working on isolating an airborne strain of the bleu cheese fungus. I'm going to use it to fight Ebola. Nothing can stop the Bleu Cheesola counter-attack.

 

Blue cheese is a gift to us from a higher power. We should worship it and treat it with reverence.

 

I am more than happy to cheese, brewing, and winemaking techniques from those snotty Frenchies and start making our own, better stuff here in 'Murica. And if you don't like it, you can bleu me!

 

I made a salad with spinach, steak, cranberries, apples, and plenty of bleu cheese just last night.
Tasted pretty good for an abomination

 

The French are reluctant to mention that most their wine grapes are from American-species grape vines.

In the middle of the 19th century, their wine industry was decimated by aphids. French winemakers (eventually ALL of them, I believe), brought in American grape root stock, which was resistant to this aphid, and grafted it into their grape vines.

And that's the rest of the story.

http://en.wikipedia.org/wiki/Great_French_Wine_Blight

 

French people are amazing


Sent from my iPhone using Home Brew

 

Go away, or I shall taunt you a second time!

 

Come on mille, don't take that! Bring the cheese!

 

Especially ze wemen!

I think you are outnumbered.

 

I've heard they smell funny, like their cheese.

 

They smell pretty good. I got to like them. They are a little weird though, especially in the city.

I lived/worked in Paris for a year, in the 90's. Many good times, no complaints at all.

Man, this forum is killing my productivity today.

 

I don't want to talk to you no more, you empty-headed animal food trough wiper! I fart in your general direction! Your mother was a hamster and your father smelt of elderberries!

 

Amazingly arrogant and rude! I have my stories...and their sausage tastes like defecation...literally. And yes, I know what "literally" means. Smelly sock smellers. @Homercidal, this means you! (Sorry...I was away for awhile. Didn't mean to leave you hangin'.)

 

Sorry, I don't think I actually have any french in me. Plenty of German.

My wife has a lot of French. Her maiden name is LaMew (And yes we all know about the incorrect spelling...)

So nobody got the Holy Grail references??

Inconceivable!

 

German, eh? That's better! Got the references...princess.

 

I got it. I also see the princess bride reference. I blew cheese in your general direction.

 

Made some curried chicken and artichoke salad. Dont know why its called a salad. There is no lettuce in there anywhere. It is only rice a roni, chicken, curry powder, artichoke hearts, Spanish olives, green onions a green pepper and some mayo.

 

The same could be said of Americans.

 

Harumpf

 

Going to freestyle a little penne pasta with a boursin cheese cream sauce. Boursin was on sale and SWMBO loves it...haven't made a sauce with it before. Should be pretty straight forward...a little butter, melt the cheese into it, add some half'n'half and bring to a simmer. Toss in cooked pasta and a little pasta water to finish it. I have a frozen pizza bread with marinara for dipping to go with the pasta. If anyone wants "meat", I'll heat up some Quorn chickenless nuggets...good brand...better than most "real" chicken nuggets.

 

Sounds good to me. Might want to consider shaving a little parm on the top for texture...

 

My wife took out a few pounds of ground chuck & a couple pouches of this new brand of sauce & pepper bits thing to mix with penne. Looks interesting anyway. I think it's the same brand that makes that loau pepper sauce she slow cooks pork loin in.

 

Yeah...I didn't have any good parm on hand. I gave it a tablespoon of sour cream to finish it and then a sprinkle of the Kraft powdered stuff. Still, really good. Could have used a little garlic powder and a little more sauce, in general.

 

Damn it, it happened again.

The grocery store had pork sausage $1/lb. So it was biscuits and gravy tonight.

 

that is one lonely biscuit. Poor poor uneaten biscuit. Makes me sad. Makes me want to adopt it...

 

I hate when there is a mismatch of biscuits to gravy. At least in your case its a extra 1/2 biscuit.

 

Dude...there's got to be some jelly hangin ' around and willing to help out!

 

Biscuits and gravy for dinner? Oh damn. If I think about that for another moment I'm going to feel myself slip over the edge of a VERY steep slope with six inches of crisco schmeered on the bottom of my feet.



Nope. Too late. I'm screwed.


Sorry Darling. I know you made reservation for tonight but I got an urge...

 

or at the very least some butter.

 

Sorry folks the last half a biscuit is gone as well. I found some honey.

 

I didn't cook it, but my dad brought up a pork pie from Leicestershire today which I destroyed in quick fashion. I don't know quite how they make them better than anywhere else, but they do - from the hot water pastry, to the pork itself and the jelly, all are better than any pretenders I have had. World class pie work if I do say so myself


And what is with the generalisation of the French earlier in the thread? It's like saying people from dorset are the same as people from yorkshire or orkney or sussex or the borders or norfolk or the western isles etc. All so different

 

To us stupid Americans, not so much

 

Tbf, to us stupid euros, all you muricans are all the same too

 

LOL you guys!!

Just pulled this bit of lovely from my Oster smoker roaster oven - done with applewood chips to 175*, ran the smoker at 225*.

It's a bone-in pork picnic roast. Took just under 4 hours total. Will cool a bit then slice some off to add to the Cubano sandwiches we're gonna have for dinner!

 

I'll be there shortly

 

Can you hurry? I'm hungry! LOL!