Same here. It adds that last little bit of oomf to a tasty creation. Seriously, amazing looking food. If I ever get to hunt pheasant I'll have some ideas to steal when it comes to preparing them.
What did I cook this weekend.....
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Same here. It adds that last little bit of oomf to a tasty creation. Seriously, amazing looking food. If I ever get to hunt pheasant I'll have some ideas to steal when it comes to preparing them.
BGBC
Well-Known Member
Apple gingerbread cake
View attachment ImageUploadedByHome Brew1448305304.922577.jpg
View attachment ImageUploadedByHome Brew1448305304.922577.jpg
slym2none
"Lazy extract brewer."
Marinated a 2# London Broil yesterday, grilled it off so it was slightly blue in the very center. Sliced it up thin, now there are leftovers for French Dip sandwiches. Sliced some potatoes pretty thin, layered them a little, S&P and butter, and baked those off. Green beans, yeast rolls, and a side-salad made for a nice Sunday dinner.
No pics, didn't happen, sorry. But again, delicious! I am acquiring flank steak/London Broil marinades, and haven't found many I didn't like.
No pics, didn't happen, sorry. But again, delicious! I am acquiring flank steak/London Broil marinades, and haven't found many I didn't like.
Well, I did not get a single picture of the French Onion Soup after I added the beef broth to it, much less after we got it into bowls with baguette croutons, covered it with gruyere, then broiled them. But it was OMG tasty and very very rich! So now I have left over chili and left over soup. Definitely not cooking tonight! lol
You get real gruyere cheese in the USA, or is it something made in USA that is labeled gruyere?
We have real beer here too, and it didn't come from Germany
It's not hard to get imported cheeses. They just have to be over 60 days old if made from raw milk.
odorf
Guru of Nothing
Chicken Tamales
Ingredients
6 cups maseca corn masa mix for tamales
6 cups chicken broth
1 cup corn oil CORN
shopping list
2 teas salt
1 teas baking powder
2 large rotisserie chickens
2 1/2 12 oz jars green tomatillo sauce
1 bag corn husks
How to make it
soak corn husks in warm water until soft
BLEND elec mixer masa,cornoil,salt,baking powder and chicken broth to consistance mixture
SHRED chicken and marinate in green sauce for 4 hrs
SPREAD masa evenly over husks- spread a spoonfull of marinated chicken on top of masa
FOLD sides to center roll up and fold over the bottom
PLACE in steamer an cook 35 -40 minutes ck every 20 minutes.
is done when it seperates easily from the husks
1 rotisserie chicken = approx 4 cups shredded meat
you can sub pork or beef
sub the chik broth for beef also
Ingredients
6 cups maseca corn masa mix for tamales
6 cups chicken broth
1 cup corn oil CORN
shopping list
2 teas salt
1 teas baking powder
2 large rotisserie chickens
2 1/2 12 oz jars green tomatillo sauce
1 bag corn husks
How to make it
soak corn husks in warm water until soft
BLEND elec mixer masa,cornoil,salt,baking powder and chicken broth to consistance mixture
SHRED chicken and marinate in green sauce for 4 hrs
SPREAD masa evenly over husks- spread a spoonfull of marinated chicken on top of masa
FOLD sides to center roll up and fold over the bottom
PLACE in steamer an cook 35 -40 minutes ck every 20 minutes.
is done when it seperates easily from the husks
1 rotisserie chicken = approx 4 cups shredded meat
you can sub pork or beef
sub the chik broth for beef also
mattmmille
Well-Known Member
We get real Gruyere cheese here...it's expensive and a little aggressive for some people. So my mother inlaw usually does a mixture of domestic Swiss and shredded parmesan. I've made French onion soup with a mix of Emmental and Gruyere and it was awesome (in my opinion).
Fishing a little today on the NC coast...actually caught a few fish, but nothing big enough to make a meal. There was one black drum that was borderline for the 14" minimum. In the end, without anything else worth keeping, I gave him a reprieve. Maybe tomorrow.
Found out the closest bottle shop to my location is not going to be getting BCBS.
odorf
Guru of Nothing
I had a smoked cheese soup in a Bar in Colorado Springs
that stuff was gooder than good
wish I had the recipe,
that stuff was gooder than good
wish I had the recipe,
slym2none
"Lazy extract brewer."
Found out the closest bottle shop to my location is not going to be getting BCBS.
The Glass Jug shouldn't be too far from you, and they won't open until 3PM that Friday.
odorf
Guru of Nothing
mattmmille
Well-Known Member
I'll look into it...thanks!
ericbw
Well-Known Member
- Joined
- Dec 11, 2012
- Messages
- 3,592
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We get real Gruyere cheese here...it's expensive and a little aggressive for some people. So my mother inlaw usually does a mixture of domestic Swiss and shredded parmesan. I've made French onion soup with a mix of Emmental and Gruyere and it was awesome (in my opinion).
Provolone does the trick, too. Not authentic by any mean though.
mattmmille
Well-Known Member
The Glass Jug shouldn't be too far from you, and they won't open until 3PM that Friday.
D'oh! Just realized that you didn't know I was in Topsail Beach! Dang! But the closest place to me here is called Swingbridge Beer and Wine. No BCBS there, so my next best bet is probably either Jacksonville or Wilmington. I don't know if I feel like going that far...maybe Wilmington. I have a brother there I could visit after. We'll see.
It's real Gruyere, and it's not from the US, and it's pretty expensive. But it's the only proper cheese to put in this soup recipe. It pairs beautifully with the richness of the soup with the reduced wine.
So my "Just as good as Katz" pastrami progresses. Brisket cured for 7 days. Rinsed it, then soaked it overnight to desalinate. Now dried it and put the rub on it! Two days back in the fridge, them time to smoke it. I figure will probably cook a turkey that will be brined tonight and smoke this Thursday.
View attachment ImageUploadedByHome Brew1448328274.400345.jpg
View attachment ImageUploadedByHome Brew1448328274.400345.jpg
slym2none
"Lazy extract brewer."
Dang! Sorry about that, I was going by the location under your name...
Good luck!!!
mattmmille
Well-Known Member
I found at least one place in Wilmington that is definitely going to have it and another maybe.
Having a home brew There Gose Sea Breeze.
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.
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've got several pounds of Roquefort in my kitchen right now, just getting blue. Made a bunch of it last week. Almost ready for rub down and into the cave. Yummers!
Umm, Roquefort turns green, not blue ;-)
odorf
Guru of Nothing
Tomorrow
andouille sausage and oyster dressing
1 lb andouille sausage
16 oz jar of whole fresh oysters
1 8 inch skillet of cornbread cooked and crumbled
2 cups celery chopped
1 large onion chopped
1 bell pepper chopped
4 tbl butter melted
1 1/2 cups chicken or turkey broth
salt and pepper and creole seasonings
dice andouille sausage ,put all sausage and vegetables in a skillet and
brown sausage and cook veggies till tender
in a large bowl -combine cornbread and sausage with veggies
stir in oysters with liquid , butter,add broth a little at a time so that the corn bread is moist, but not soggy...add salt -pepper creole seasonings. put in frig till ready to stuff bird
enough stuffing for a 10 -12 pound bird or place in oven and bake
my seasoning, cut the box of salt in half
andouille sausage and oyster dressing
1 lb andouille sausage
16 oz jar of whole fresh oysters
1 8 inch skillet of cornbread cooked and crumbled
2 cups celery chopped
1 large onion chopped
1 bell pepper chopped
4 tbl butter melted
1 1/2 cups chicken or turkey broth
salt and pepper and creole seasonings
dice andouille sausage ,put all sausage and vegetables in a skillet and
brown sausage and cook veggies till tender
in a large bowl -combine cornbread and sausage with veggies
stir in oysters with liquid , butter,add broth a little at a time so that the corn bread is moist, but not soggy...add salt -pepper creole seasonings. put in frig till ready to stuff bird
enough stuffing for a 10 -12 pound bird or place in oven and bake
my seasoning, cut the box of salt in half
They are blue! With some yellow mixed in. Err... green. OK they are green.
I removed their bandages just for you podz. Sorry in advance if anyone has a problem with the images of cheese being made
In its pubescent stages, it can be ugly.
They are blue! With some yellow mixed in. Err... green. OK they are green.
I removed their bandages just for you podz. Sorry in advance if anyone has a problem with the images of cheese being made
Man, that is looking good. From where do you get the sheep's milk?
mattmmille
Well-Known Member
I don't think of Gruyere as being sharp. It's more of a strong, assertive flavor. I like it, but some don't. Parmesan, on the other hand, is a sharper, saltier cheese, but it still melts well. Mixed with a milder, domestic swiss, it's a good combination. But it isn't the same as Gruyere and Emmenthal.
BTW, as you alluded to earlier, in the U.S., foods often carry a name that is restricted in other parts of the world. Our domestic parmesan isn't bad, but it absolutely isn't anywhere close to Parmigianino Reggiano.
Most of our "expensive imported cheeses" tend to be in the $15 to $25 per pound range, but I can find sales in the $10 range sometimes. And if I know everyone enjoys it, I'll pay the price now and then.
OP
OP
They are blue! With some yellow mixed in. Err... green. OK they are green.
I removed their bandages just for you podz. Sorry in advance if anyone has a problem with the images of cheese being made
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.
ericbw
Well-Known Member
- Joined
- Dec 11, 2012
- Messages
- 3,592
- Reaction score
- 1,225
A euro is a couple cents over a dollar ($1.06) currently. 1 Kilogram is 2.2lbs. so Gruyere is about $10-14/lb
OP
OP
Oh they do like you... right now...
Couldn't wait any longer, so I boiled the tongue last night. Kris and Kara were sitting at the kitchen table doing a holiday craft. I took a large pot to my room and pulled the tongue out of my micro fridge and into the pot. Back to the kitchen, filled with water and boiled for about 2 hours while the rest of the family sat there in the same room in peaceful ignorance.
Left it in the pot all night and put it back in the fridge this morning. Will try to peel the skin and set up the smoker at lunch.
After the boil, some of the roughness of the top of the tongue disappeared. It smells a LOT better after the brine soak too. I actually can't wait to try it!
Left it in the pot all night and put it back in the fridge this morning. Will try to peel the skin and set up the smoker at lunch.
After the boil, some of the roughness of the top of the tongue disappeared. It smells a LOT better after the brine soak too. I actually can't wait to try it!
On my future hobby list as well! That looks great Andrew!
OP
OP
So... I had some dirty tongue related comments...
applescrap
Be the ball!
We are pretty spoiled we have cheese bar at our local grocery store. Same prices really as listed above we get euro cheeses and us. Wisconsin bellavitano is awesome. Anyways we are spoiled because i just pick up whatever they clearance out. They drop 18$ 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
Well-Known Member
Yup...very familiar with how this is done here. Buyer beware!
mattmmille
Well-Known Member
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.
