<img src="graemlins/hmmm.gif" border="0" alt="[Hmmm]" /> Old cheese ...</strong><hr></blockquote>
Why the sour face? I thought these get better as they age. But you're right. She certainly won't qualify as fresh meat. <img src="graemlins/hmmm.gif" border="0" alt="[Hmmm]" />
Spianate Calabrese is a Calabrian sausage with a ridiculous quantity of both peppercorns and spices contained therein. Thank-you Italy.
Of a Sunday, I like to go to the Italian delicatessen at the end of my road, and there I buy ingredients for what I call "Hassan i Sabbah's Sandwich." I need Emmenthal for this sandwich, and olive oil, and sometimes I put some rocket in it (if there's any in the fridge.) This sandwich costs me £4 or thereabouts to make.
Good day, all. Some of you know me, some of you do not. An introduction is only polite. Hello. I am Dr.Benway, aka Max. I scour the internet for discussions about cheese. I seem to have found one.
Itialian Cheeses. Hmm. In a word, I friggin' LOVE them.
I have made a recent discovery for myself: Asiago Grasso Monte- a semi hard and crumbly bit of tangy loveliness, Melts poorly, but try it straight up, perhaps lovingly dipped in a tiny bit of balsamic vinegar. Or how's about a nice lump of grana? A so called "grating cheese" which I prefer with a touch of vinegar. It has a rather high fat content (37%) for a grater and dammit, it just melts away in your pie hole. Of course, there's always the standard combo of Port and Gorgonzola. Hmmmmm.... behold. The power of Cheese. Blessed are the Cheesemakers.
I once, in a fit of real decadence, took a cheese tasting course. Unbelievable. Pure luxury.
Europeans have the benefit of many types of raw milk cheeses to choose from: for import into the US, these must be aged a certain number of days, which prevents us from getting some kinds.
I won't soon forget the cheese I had from Ibiza where you could taste the sea salt from the cow's grazing...
Mozzarella di Bufala (from or near Naples...) not just any Mozzarella, not that processed plastic crap. This stuff is god-food. Parmiggiano is bliss too (but HEAVY). Gorgonzola mmmmm. If you like light cheese you can go for Scamorza too. The smoked one is a bit tastier and great to melt a bit over a fire. Ricotta, as Mulattabiance mentioned, I love if you mix a few spoons of sugar and/or nesquick
As for meats: I love Prosciutto Crudo and Prosciutto Cotto (Raw (seasoned) and Cooked ham). Too good. Mortadella is heavenly. Oh god Im hungry. Grrmmmbl.
Comments
MEAT.
And what do you want to drink, Billy?
MEAT.
I like lamb.
mika.
<strong>Chicholina?
mika.</strong><hr></blockquote>
<img src="graemlins/hmmm.gif" border="0" alt="[Hmmm]" /> Old cheese ...
Why i don't see Grana in the list??
Ricotta salata (ok a bit of regional advertising..) .. normal ricotta ..
Nothin' for meats... the most 'meat' thing i ever eat is insalata di mare (some sea fruit or fish)
<strong>
<img src="graemlins/hmmm.gif" border="0" alt="[Hmmm]" /> Old cheese ...</strong><hr></blockquote>
Why the sour face? I thought these get better as they age. But you're right. She certainly won't qualify as fresh meat. <img src="graemlins/hmmm.gif" border="0" alt="[Hmmm]" />
Of a Sunday, I like to go to the Italian delicatessen at the end of my road, and there I buy ingredients for what I call "Hassan i Sabbah's Sandwich." I need Emmenthal for this sandwich, and olive oil, and sometimes I put some rocket in it (if there's any in the fridge.) This sandwich costs me £4 or thereabouts to make.
I eat it, and then I go to sleep.
[ 07-30-2002: Message edited by: Hassan i-Sabbah ]</p>
Itialian Cheeses. Hmm. In a word, I friggin' LOVE them.
I have made a recent discovery for myself: Asiago Grasso Monte- a semi hard and crumbly bit of tangy loveliness, Melts poorly, but try it straight up, perhaps lovingly dipped in a tiny bit of balsamic vinegar. Or how's about a nice lump of grana? A so called "grating cheese" which I prefer with a touch of vinegar. It has a rather high fat content (37%) for a grater and dammit, it just melts away in your pie hole. Of course, there's always the standard combo of Port and Gorgonzola. Hmmmmm.... behold. The power of Cheese. Blessed are the Cheesemakers.
Good day.
I once, in a fit of real decadence, took a cheese tasting course. Unbelievable. Pure luxury.
Europeans have the benefit of many types of raw milk cheeses to choose from: for import into the US, these must be aged a certain number of days, which prevents us from getting some kinds.
I won't soon forget the cheese I had from Ibiza where you could taste the sea salt from the cow's grazing...
Of course, if you're willing to venture out of the Italian, them Swedes make some DAMNED fine cheese as well, as to which Timo will attest...
Gräddost or perhaps some nice Bondost over some leksands crispbread, sat alongside some loverly sil.... mmmm. I drool.
As for meats: I love Prosciutto Crudo and Prosciutto Cotto (Raw (seasoned) and Cooked ham). Too good. Mortadella is heavenly. Oh god Im hungry. Grrmmmbl.
Delizioso
<strong> not just any Mozzarella, not that processed plastic crap. This stuff is god-food. Parmiggiano is bliss too (but HEAVY). ...
Ricotta, as Mulattabiance mentioned, I love if you mix a few spoons of sugar and/or nesquick
</strong><hr></blockquote>
Gee. in brux u have the same plastic with 20% fat that they call mozzarella??? the same plastic i found in uk??? lol
in brazil they sell mussarella .. that is emmental basically.
with nesquik??? <img src="graemlins/bugeye.gif" border="0" alt="[Skeptical]" /> <img src="graemlins/hmmm.gif" border="0" alt="[Hmmm]" /> <img src="graemlins/oyvey.gif" border="0" alt="[No]" />
arrest this guy..!!!
or at least for the expo dinner then.. lets not let him cook <img src="graemlins/bugeye.gif" border="0" alt="[Skeptical]" />