What did I cook this weekend.....

[ericbw]

Parmesan (the word can not be legally used to name a cheese unless it comes from the Parma region of Italy and has been aged for at least one year, among other criteria), has a much sharper taste than Gruyere so I'm a bit confused how you would tone down the taste of Gruyere by mixing it with Parmesan.



I don't know what you consider expensive, but all of "the real deal" cheese is expensive in Europe.



Prices what I usually see, in Euros per kilogram:



Gruyere: 22-30

Parmesan: 22-40

Roquefort: 30-35

Brie de Meaux: 25-40

Blue Stilton: 20-30

Gouda: 20-30





I just bought a 2 year old Gouda the other day and man, the taste is mindblowing. Got some Blue Stilton in the fridge as well, waiting to go into an omelette when SWMBO wakes up ;-)

I laughed at this because I have no concept of euros per kilogram. Is that a lot?

 

[DrunkleJon]

I laughed at this because I have no concept of euros per kilogram. Is that a lot?

A euro is a couple cents over a dollar ($1.06) currently. 1 Kilogram is 2.2lbs. so Gruyere is about $10-14/lb

 

[Yooper]

You sir should be reported for posting food porn. Nice work! Cheese making is next on my list of crazy hobbies. If @Yooper talks me into one more thing I think my family is going to have me committed.

I am worried about that. Right up until now, I think Big John and Bob liked me.

 

[Melana]

Oh they do like you... right now...

 

[Homercidal]

Couldn't wait any longer, so I boiled the tongue last night. Kris and Kara were sitting at the kitchen table doing a holiday craft. I took a large pot to my room and pulled the tongue out of my micro fridge and into the pot. Back to the kitchen, filled with water and boiled for about 2 hours while the rest of the family sat there in the same room in peaceful ignorance.

Left it in the pot all night and put it back in the fridge this morning. Will try to peel the skin and set up the smoker at lunch.

After the boil, some of the roughness of the top of the tongue disappeared. It smells a LOT better after the brine soak too. I actually can't wait to try it!

 

[Staestc]

You sir should be reported for posting food porn. Nice work! Cheese making is next on my list of crazy hobbies. If @Yooper talks me into one more thing I think my family is going to have me committed.

On my future hobby list as well! That looks great Andrew!

 

[Melana]

Couldn't wait any longer, so I boiled the tongue last night. Kris and Kara were sitting at the kitchen table doing a holiday craft. I took a large pot to my room and pulled the tongue out of my micro fridge and into the pot. Back to the kitchen, filled with water and boiled for about 2 hours while the rest of the family sat there in the same room in peaceful ignorance.

Left it in the pot all night and put it back in the fridge this morning. Will try to peel the skin and set up the smoker at lunch.

After the boil, some of the roughness of the top of the tongue disappeared. It smells a LOT better after the brine soak too. I actually can't wait to try it!

So... I had some dirty tongue related comments...

 

[applescrap]

We are pretty spoiled we have cheese bar at our local grocery store. Same prices really as listed above we get euro cheeses and us. Wisconsin bellavitano is awesome. Anyways we are spoiled because i just pick up whatever they clearance out. They drop 18$ pound to five so whatever is marked when i go in i get. I dont like chaumes and cheeses like that. It kind of reminds me of the thread about expensive beer I thought this cheese was expensive too until I put it in my mouth and realized I couldn't live without it

 

[mattmmille]

http://www.forbes.com/sites/larryol...san-cheese-what-you-dont-know-might-hurt-you/

Yup...very familiar with how this is done here. Buyer beware!

 

[mattmmille]

Did you sort of @Remmy?

That being said, what are you using to determine if places are going to carry BCBS? I will be in NYC for t-giving, not sure I will have much luck.

I found some reputable looking bottle shops online and then got to their Facebook pages and did a messenger question. One responded with a "definitely!", one responded " Yes, but very limited. Meeting with distributor tomorrow to see how much.", and the third has yet to respond.

 

[sablesurfer]

Anyone ever smoke beef heart?

We have been trying to cook beef heart a couple times, but I found some smoked slices at a local butcher shop and, wow, both of us liked it, the GF ate most of it, and she really turns her nose up at gamey foods.

sorry...edit...so would anyone know how to do this?

 

[Gavin C]

Euro-Cheese Porn

That's it, time to get the finger out, I'm asking Santa for a cheese press this year.

Cheese-porn. Reported!

 

[sablesurfer]

Ohh is tree rat in season....

There is a season?

 

[Psylocide]

There is a season?

Sept 1st - Feb 28 here.

I don't eat them until the first hard freeze though, same with rabbit.

Kill them in my yard all year long though, they flocc with my crops.

 

[Homercidal]

So... I had some dirty tongue related comments...

Melana, I'm shocked!




That you didn't post any of them...

 

[jbb3]

Smoked half a brisket flat. It was a lesser grade of meat as I'm still trying to get used to a new Kamado from an old metal/gas smoker. The old smoker, I had to pour on a ton of smoking chips to get a good smoke ring/flavor. The new smoker, wood chunks need to be used sparingly as the high moisture in the smoker imparts MUCH more smoke in the meat.

I was pleased with how the last attempt turned out. It wasn't as tender as I would have liked but I blame that on the lesser cut of meat. It was a big improvement over the first attempt in which I used several wood chunks, like I was used to with the older smoker, and the first half of the brisket was so over smoked, taking a bite was like smoking cigarettes. I'll get the hang of it yet...

 

[Melana]

Melana, I'm shocked!




That you didn't post any of them...

Thankfully I'm now making soap - perhaps it will help clean up this dirty girl.

 

[Homercidal]

AND.....


My smoker is toast.

Plugged it in and it lit up like my welder. I tried to make an emergency repair on the cord, but the element looks to be rusted through where it passes through the bottom plate. Looks like I'm window shopping for a new one.

I did peel the skin off that tongue, and I almost took a taste, but it was cold. Nobody likes cold tongue.

 

[DrunkleJon]

AND.....


My smoker is toast.

Plugged it in and it lit up like my welder. I tried to make an emergency repair on the cord, but the element looks to be rusted through where it passes through the bottom plate. Looks like I'm window shopping for a new one.

I did peel the skin off that tongue, and I almost took a taste, but it was cold. Nobody likes cold tongue.

If its DRT (Dead Right There) just load the bottom up with some charcoal and make it into a temporary charcoal smoker. Rig something up, make due. Sounds like you have given up on the current smoker.

 

[paulthenurse]

Yup. That will work. Electric hot plate with a pan of chips will give you heat and smoke.

 

[paulthenurse]

Hey Melana,
Making cheese is fun and not hard at all except for finding fresh unpasteurized milk. There used to be a farm in Bridgewater who would sells raw milk but they sold off the cows and retired. Now one else local that I've found. It's a pain in the arse to drive an hour for milk.

 

[passedpawn]

Man, that is looking good. From where do you get the sheep's milk?

It's blue cheese made from normal pastuerized cow milk. It's the Stilton Blue recipe straight out of my cheese book. I have no idea why I thought I made roquefort last night... there might have been alcohol involved

We do have a farmer's market here with a guy that sells bulk goat milk. If I ever get some of that, I'm going to do the roquefort.

 

[Kiichi]

Ohhhh, making cheese...one of the things I so need to get into. And then got the Mikkeller route and add beer and hops. That approach does not always work out, but a Porter Cheddar is great, and a blue cheese with a touch of something like Simcoe...you see where I am going with this.



Meanwhile I am feeling the end of the month as a student and just did a classic feel good stew of white & green beans with potato, garlic, onion, lot of fresh rosemary, a touch of ghost chilli, and most importantly a great hit of majoran and summer savory.
Again nothing much to look at, those come with december I hope, but just a simple joy to go with the first snow round here.

 

[Gavin C]

Ohhhh, making cheese...one of the things I so need to get into. And then got the Mikkeller route and add beer and hops. That approach does not always work out, but a Porter Cheddar is great, and a blue cheese with a touch of something like Simcoe...you see where I am going with this.



Meanwhile I am feeling the end of the month as a student and just did a classic feel good stew of white & green beans with potato, garlic, onion, lot of fresh rosemary, a touch of ghost chilli, and most importantly a great hit of majoran and summer savory.
Again nothing much to look at, those come with december I hope, but just a simple joy to go with the first snow round here.

Sounds great. You gonna leave us hanging like that. Make with the usual amazing pictures. Come on.

 

[unionrdr]

So milk for cheese making must be unpasteurized?

 

[passedpawn]

So milk for cheese making must be unpasteurized?

No. Raw milk is much better for cheesemaking, but it's also hard to come by. In fact, I think it's illegal to sell raw milk for human consumption. I make cheese with pasteurized milk. The only adjustment needed is to add calcium, which is destroyed in the pasteurization process. You can find non-homogenized milk though. The cream is at the top of those containers.

 

[podz]

It's blue cheese made from normal pastuerized cow milk. It's the Stilton Blue recipe straight out of my cheese book. I have no idea why I thought I made roquefort last night... there might have been alcohol involved

We do have a farmer's market here with a guy that sells bulk goat milk. If I ever get some of that, I'm going to do the roquefort.

Except that goat's milk isn't used at all in making roquefort - it's entirely made from sheep's milk. But keep on with the alcohol ;-)

With goat's milk, you could make some good feta cheese. Then again, since you live near a Greek area, you can probably also buy good feta cheese.

 

[podz]

So milk for cheese making must be unpasteurized?

No, but the flavor is like a thousand times better. Next time you visit Europe, make sure and buy a piece of "Brie de Meaux" from a supermarket or something and eat it in your hotel room with a bottle of red wine. You will never again appreciate a pasteurised brie.

 

[passedpawn]

Except that goat's milk isn't used at all in making roquefort - it's entirely made from sheep's milk. But keep on with the alcohol ;-)

With goat's milk, you could make some good feta cheese. Then again, since you live near a Greek area, you can probably also buy good feta cheese.

I make feta. From goose milk. Sue me.

 

[applescrap]

No, but the flavor is like a thousand times better. Next time you visit Europe, make sure and buy a piece of "Brie de Meaux" from a supermarket or something and eat it in your hotel room with a bottle of red wine. You will never again appreciate a pasteurised brie.

And a baguette and a couple of figs man I'm there.