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Sorry for straying so far OT , --- perhaps i need to start a blog --- but pharmseller's crab pics got me thinking about food .
DeFresno alsso had his excllent campfire appetizer recipe too ----- i was preparing a baked chicken --- the weather is nasty today and super windy - too windy for the grill
wife got home from the grocer with the rest of the fixins and encouraged me to try some Gouda --- i typically stray away from foreign cheeses due to a bad incident with English cheddar and not being too fond of Gruyere or other "weird" cheeses
She said - just try a small hunk ----- Fellas --- cheese does not usualy get me cranked up enough to write a range report --- but heck --- it was a 'where have you been all my life' moment
--- Those already in the know can just give a silent nod, but for those of us more accustomed to Monterey Jack and Velveeta , try it out sometime -- might be worth the 4-5 bucks .
If you like regular Gouda, you should try smoked Gouda. It will change your life Love it on a turkey or ham sandwich, or with crackers, or crackers and summer sausage. Heck, I just eat it by itself. Then again I love most cheeses, especially sharp, strong flavored ones.
"If ye love wealth greater than liberty, the tranquility of servitude greater than the animating contest for freedom, go home from us in peace. We seek not your counsel, nor your arms. Crouch down and lick the hand that feeds you; and may posterity forget that ye were our countrymen" - Samuel Adams
BlaineG wrote:Love it.....Havarti is pretty darn good, too.
Smoked Havarti is even better.
Jeepnik AKA "Old Eyes"
"Go low, go slow and preferably in the dark" The old Sarge (he was maybe 24.
"Freedom is never more that a generation from extinction" Ronald Reagan
"Every man should have at least one good rifle and know how to use it" Dad
BlaineG wrote:Love it.....Havarti is pretty darn good, too.
Smoked Havarti is even better.
I never had luck with that...could never get it to stay lit....
See, that's where you got it wrong. You don't smoke the cheese, you smoke, uhh, er, well other stuff.
Jeepnik AKA "Old Eyes"
"Go low, go slow and preferably in the dark" The old Sarge (he was maybe 24.
"Freedom is never more that a generation from extinction" Ronald Reagan
"Every man should have at least one good rifle and know how to use it" Dad
Bill in Oregon wrote:Gruyere isn't weird. It's a gift from God for cooking and baking!
I tried some straight up with a nice IPA ---- possibly a recipe would bring out the best in it for me though.
My reference to "weird" is in deference to my state --- you folks on the coasts are considerably more progressive with your culinary tastes than an average Okie (not a transplant from the coast or anything)
Some of us likely think Provolone and Pepper JAck are exotic delicacies !
I remember when my folks were in the "Cheese of the month club".
Port wine cheddar, Gouda, even various foul smelling euro cheeses.
My sister now makes her own micro-gourmet cheeses.
Crazy.
But I still love to take babybels in my lunchbox...
C2N14... because life is not energetic enough. מנא, מנא, תקל, ופרסין Daniel 5:25-28... Got 7.62?
Not Depressed enough yet? Go read National Geographic, July 1976 Gott und Gewehr mit uns!
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Love it on a turkey or ham sandwich, or with crackers, or crackers and summer sausage. Heck, I just eat it by itself. Then again I love most cheeses, especially sharp, strong flavored ones.
