What did I cook this weekend.....

[Gavin C]

You get real gruyere cheese in the USA, or is it something made in USA that is labeled gruyere?

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 ;-)

Umm, Roquefort turns green, not blue ;-)

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 don't think I've yet seen trolling at this level of technical exactitude before. Please don't continue with this nonsense. Pictures of your delicious Finnish culinary creations would be most welcome.

I know it's getting dark and cold up there this time of year but really come on man. Do better. This is a fun thread. Take it easy.

 

[BUCKNUTS]

I make feta. From goose milk. Sue me.

[ame="https://m.youtube.com/watch?v=FXI21S4ZWJU"]https://m.youtube.com/watch?v=FXI21S4ZWJU[/ame]

 

[Cheesy_Goodness]

It has been a bit chilly here in soda city the last few days, so I put together a pot of pho. I'll admit, this needs some green (basil would be great) but it was AWFULLY tasty.

Boiled some beef bones a few days ago and kept it in the fridge to make it easier to skim off the fat. The next day, I boiled a 2 lb hunk of brisket in it to give it more beefiness and to cook the meat. That broth went back into the fridge for fat skimming. Yesterday, I charred an onion and some slices of ginger in the oven, and some star anise and a cinnamon stick in a dry pan. That all went in with beef bullion cubes (mostly for salt content, partly for more beefiness) for about 3 hours in the evening. When it was ready, The spices came out and the chopped brisket from the day before went back in, along with some fish sauce and some rock candy.

Served on some rice noodles with some precooked brisket and some thin slices of raw brisket, which was cooked almost immediately in the hot broth. Topped with Hoisun, Srirracha, a Serrano pepper, and some fresh lime juice.

If there's a more satisfying meal on a cold night, I don't know what it is.

 

[ericbw]

It has been a bit chilly here in soda city the last few days, so I put together a pot of pho. I'll admit, this needs some green (basil would be great) but it was AWFULLY tasty.

Boiled some beef bones a few days ago and kept it in the fridge to make it easier to skim off the fat. The next day, I boiled a 2 lb hunk of brisket in it to give it more beefiness and to cook the meat. That broth went back into the fridge for fat skimming. Yesterday, I charred an onion and some slices of ginger in the oven, and some star anise and a cinnamon stick in a dry pan. That all went in with beef bullion cubes (mostly for salt content, partly for more beefiness) for about 3 hours in the evening. When it was ready, The spices came out and the chopped brisket from the day before went back in, along with some fish sauce and some rock candy.

Served on some rice noodles with some precooked brisket and some thin slices of raw brisket, which was cooked almost immediately in the hot broth. Topped with Hoisun, Srirracha, a Serrano pepper, and some fresh lime juice.

If there's a more satisfying meal on a cold night, I don't know what it is.

I was thinking about making pho last week. You have a pretty simple recipe there, although it takes multiple days! I prefer pho ga, and at home that's what we usually make because we have one kid that only eats chicken.

 

[Cheesy_Goodness]

I was thinking about making pho last week. You have a pretty simple recipe there, although it takes multiple days! I prefer pho ga, and at home that's what we usually make because we have one kid that only eats chicken.

I've done it in an evening, but it's way easier and more efficient to skim fat when it's cold. I might try forgetting about the beef bones entirely next time and just use the brisket and bullion to see if it's worth the hassle of using bones.

 

[Homercidal]

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.

I bought it for $10 at a yard sale years ago. I'm not really attached to it.

I could buy a new element for about $40, but at this time I'm looking at new options. If I can find one that's easier to work with for a low price I'll put it on my Xmas list.

And after I got back to work from lunch I remembered I actually have a heating element inside a ceramic dish. Was some kind of electric hotplate I bought at a yard sale. I *could* have placed that inside the smoker and laid the chip pan right on top of it.

I'm hoping to get out of work early today and rig that up. I've got the tongue wrapped in bacon in anticipation of smoking/roasting.

My wife seems excited. All she really knows is that I'm doing an experiment that involves bacon and my smoker. LOL!

Last night I pulled the "Giblets" out of the turkey and ran some lukewarm water over and inside of it to help it thaw faster, then I put it back in the fridge to thaw more.

I cut up a couple of potatoes, the giblets, threw in some baby carrots and tossed with some salt, pepper, and Belgian Wit Seasonings, and microwaved it. It cooked too long, so some things were slightly shriveled, but actually really tasty. (Except the liver. I'm not a fan. I could eat it if I were starving, but that's about it.)

I like that technique enough to do it again with fresh chicken and keeping a closer eye on the cook times. Maybe add a bit of oil or butter too.

 

[Psylocide]

Talking about raw, unpasteurized milk got me thinking about my pregnant wife and had to hit the googles.

Yep, breast milk cheese is a thing. Don't think I'll go down that rabbit hole though.

 

[Cheesy_Goodness]

Talking about raw, unpasteurized milk got me thinking about my pregnant wife and had to hit the googles.

Yep, breast milk cheese is a thing. Don't think I'll go down that rabbit hole though.

Coward.

 

[odorf]

never made any cheese, cut a lot tho.

only thing better than a pepper jack/spinach/bacon quiche



Is TWO

 

[jbb3]

never made any cheese, cut a lot tho.

only thing better than a pepper jack/spinach/bacon quiche

Is TWO

Yummmm

 

[CreamyGoodness]

The idea of a raw unpasteurized goat made me think of your wife... hmmm... sounds like we have blackmail.

 

[Psylocide]

The idea of a raw unpasteurized goat made me think of your wife... hmmm... sounds like we have blackmail.

Are you having a stroke?

 

[paulthenurse]

I make feta. From goose milk. Sue me.

I'd pay good money to watch you milking them.


Funny story about French bread and cheese. We were there a few years ago and bought a baguette and some cheese at a little corner market. Took it upstairs and that bread was literally the best thing I have ever eaten. Somehow it all disappeared while she was taking a shower. She was not amused.

 

[Hoppy2bmerry]

You'd think I would be cooking and prepping for the holiday turkey dinner, but right now I'm cooking BIGOS, POLISH HUNTER’S STEW in a crock pot. Maybe later I'll use that pumpkin I cooked to make pie. clearing the home made krout from the fridge to make way for a new batch.

 

[CreamyGoodness]

Are you having a stroke?

Ok I just cracked up.

But cant you see... you just kinda called your wife an unpasteurized goat.

=/= pasteurized

 

[paulthenurse]

You should probably stop now Creamy, you're just making it worse

 

[Kharnynb]

pan-fried salmon with dill sauce, mash and pickled onions..nom nom

 

[podz]

I don't think I've yet seen trolling at this level of technical exactitude before. Please don't continue with this nonsense. Pictures of your delicious Finnish culinary creations would be most welcome.

I know it's getting dark and cold up there this time of year but really come on man. Do better. This is a fun thread. Take it easy.

Not really seeking approval from you... I've been posting pictures to this thread before you ever thought about joining this forum.

That said, I agree, this is a fun thread. I'm into the technical aspects of cheese, so perhaps those are better suited to the cheese making forum. Just as the technical aspects of beer making are suited to the beer forums.

You may carry on.

 

[odorf]

pan-fried salmon with dill sauce, mash and pickled onions..nom nom

that salmon is screaming at me...it wants a dollop of jalapeno tarter sauce
on the side

 

[CreamyGoodness]

Im a big fan of pickled cocktail onions. Good call.

 

[BGBC]

Pickled beets and collard stems
View attachment ImageUploadedByHome Brew1448473545.238780.jpg

 

[odorf]

http://tse1.mm.bing.net/th?&id=OIP....fb4134o0&w=300&h=300&c=0&pid=1.9&rs=0&p=0&r=0

 

[CreamyGoodness]

My dear departed grandmother loved a jar of pickled pigs feet. She was a Sicilian American from Brooklyn :-D.

 

[podz]

http://tse1.mm.bing.net/th?&id=OIP....fb4134o0&w=300&h=300&c=0&pid=1.9&rs=0&p=0&r=0

View attachment 318545

Umm, could I get a jar of those shipped over to me?

 

[CreamyGoodness]

Gotta admit... the name of this product does frighten me. Where on the pig are the tidbits?

 

[slym2none]

Umm, could I get a jar of those shipped over to me?

That might be a culinary treasure that your country won't allow. One smell, and they'd think it was a chemical weapon of some sort.

Then again, where you are has the rotting shark, right?

Gotta admit... the name of this product does frighten me. Where on the pig are the tidbits?

Oh, you know... here and there. Around. Cheek-meat is always the best.

 

[sablesurfer]

Good thing I am not the only one (edit - ) 'not' preparing for T-Day! I have just put 2lb of pork loin in slow cooker. I am home alone this thanksgiving as we have a 21yr old cat that is on her last legs and needs feeding and medicine twice a day. The ladies are off to her mother's/grandma's place for thanksgiving. I will eat pie, pulled pork, beans/rice....and kill monsters for the next two days.

 

[odorf]

That might be a culinary treasure that your country won't allow. One smell, and they'd think it was a chemical weapon of some sort.

Then again, where you are has the rotting shark, right?



Oh, you know... here and there. Around. Cheek-meat is always the best.

HELL yes, Barbacoa tacos yum yum....slow cooker recipe

 

[odorf]

Good thing I am not the only one (edit - ) 'not' preparing for T-Day! I have just put 2lb of pork loin in slow cooker. I am home alone this thanksgiving as we have a 21yr old cat that is on her last legs and needs feeding and medicine twice a day. The ladies are off to her mother's/grandma's place for thanksgiving. I will eat pie, pulled pork, beans/rice....and kill monsters for the next two days.

poor kitty, we have a 16 year old, been a good friend for many many years

is blind and needs help, poor feller, makes me sad

 

[odorf]

Gotta admit... the name of this product does frighten me. Where on the pig are the tidbits?

tidbits is the **** left on the table after they are thru cutting and parting out
the butt, face, the mommy /daddy parts
hot dawgs are what is swept up off the floor

just wanted to clarify