Ginginho
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« Reply #330 on: Saturday, May 14, 2016, 20:19:35 » |
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Had a brie and onion marmalade baguette for lunch.
Mmmm cheese.
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adje
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« Reply #331 on: Saturday, May 14, 2016, 20:21:08 » |
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Mmmmm black bomber
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quot;Molten memories splashing down upon the rooves of Swindon Town"
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Ells
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I am 32 now
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« Reply #332 on: Saturday, May 14, 2016, 20:35:13 » |
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Had a brie and onion marmalade baguette for lunch.
Mmmm cheese.
Imagine how nice it would have been with Mmmmm black bomber
Instead of gooey french stuff though. :gay:
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If Don Rogers were alive today, he'd be turning in his grave
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Chubbs
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« Reply #333 on: Saturday, May 14, 2016, 20:39:35 » |
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ooh, might have to give that a go to see if it's as good as Snowdonia Black Bomber.
You should, I love a strong mature cheddar and usually they crumble to bits which is fine but this one has a mature flavour but its texture is almost buttery.
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Chubbs
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« Reply #334 on: Saturday, May 14, 2016, 20:42:08 » |
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Imagine how nice it would have been with
Instead of gooey french stuff though. :gay:
nothing wrong with gooey french stuff. A brie and bacon in a panini is heavenly. But be careful, melted brie hotter than the sun.
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Talk Talk
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« Reply #335 on: Tuesday, October 25, 2016, 23:13:40 » |
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Dear Diary
Had a cheese impulse tonight. Fridge bereft of said foodstuff. Apart from a wedge of Parmesan. Well actually it was Parmigiano Reggiano that I used to cook in a trout dish the other day. It had to be done. Man, it smells and tastes like a night on the IPA vomit but wow. What a texture. Like three year plus old extra mature cheddar. With granularity and crystalline texture. I'm hooked.
Forgive me please Diary.
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Batch
Not a Batch
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« Reply #336 on: Tuesday, October 25, 2016, 23:25:16 » |
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Shouldn't that be Dear Dairy
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Talk Talk
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« Reply #337 on: Tuesday, October 25, 2016, 23:27:14 » |
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Ells
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I am 32 now
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« Reply #338 on: Wednesday, October 26, 2016, 19:08:06 » |
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Surely Parmigiano-Reggiano and Parmesan are the same thing? It's one of those legally protected things like Champagne and Gorgonzola (what a party)
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If Don Rogers were alive today, he'd be turning in his grave
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Talk Talk
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« Reply #339 on: Friday, October 28, 2016, 01:14:58 » |
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Absolutely. It is the protected brand name my love.
Tesco's grated Italian Hard Cheese probably originates from the foreskin of some crusty old Sicilian and hence why I made the distinction x
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Flashheart
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« Reply #340 on: Thursday, November 24, 2016, 14:13:29 » |
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The wife came back with an odd one yesterday.
She meant to pick up your box standard cheddar and came back instead with 'Valla cheddar'. Never heard of it, neither has google. It could be spelled wrong though; there is a Vella cheese company.
It looks like a cheddar and has the texture of a cheddar, but it smells and tastes like more of a Brie or a mild blue. It's fucking good whatever it is.
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Peter Venkman
We don't need no stinking badges.
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« Reply #341 on: Thursday, December 1, 2016, 10:23:34 » |
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Only a fool does not know when to hold his tongue.
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Reg Smeeton
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« Reply #342 on: Thursday, December 1, 2016, 10:32:40 » |
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horlock07
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« Reply #343 on: Thursday, December 1, 2016, 10:51:06 » |
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Reg Smeeton
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« Reply #344 on: Thursday, December 1, 2016, 11:33:18 » |
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I blame Brexit.
It's a bit odd to think there are people who only eat blue cheese at Christmas....suppose it could be a health thing. Also, interesting to read about covering lamb in a mix of butter and anchovies
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