Wednesday, January 31, 2007
It is one hell of a great sandwich with two pieces of crisp bacon, honey maple turkey, Avocado spread, choice of condiment of which I get a thin layer of jalapeño cream cheese , lettuce, tomato, onion, and swiss cheese. I got the plain bagel but any toasted boiled then baked bread with a hole in the middle will do. I scarfed it, with a large black coffee and a side of BBQ chips. oh yeah it was good and only $7 total. For breakfast I usually get the Sunrise Sandwich, it's two eggs scrambled, choice of meat (of which I get sausage in the patty form), a thin layer of jalapeno cream cheese, tomatoes, onions, and pepperjack cheese all melty on your toasted bagel of choice.
Pictured is not the Sunrise Sandwich but this one looks pretty good to me. Eat up suckers.
Tuesday, January 30, 2007
I did a class tonight. At the end of this post you can see the tasting sheet. The class went really well and although there was a great deal of cheese, bread, wine and beer I just wasn't satisfied, and I had a grumble grumble in my tum tum.
The special lady wanted to go shopping for a few margarita glasses and what nots for our big cock-tail-party coming up this Saturday! After we picked up a couple of things I dropped her off and went to park the clit and just as I started off back to the apartment it struck me.
With great vengeance and furious anger, I knew I had no chance to fight it. I was going into a McDonald's. A very drunk bum stumbled up to the counter ahead of me and asked whom ever he was chatting with on his cell phone to "hole on" then he ordered a $1 double cheeseburger and I knew it was a sign from the heavens. The McDonald's double cheese burger is truly a perfect ratio of meat to cheese to bun as first discovered and extensively written about by my good friend Fast Danny Willy Nuggins. More about that another day. Suffice to say (whatever that means) I ordered 2, a large fry, and 2 crispy chicken ranch snack roll thing a ma jigs. They were only a dollar as well. The total was $7 even, and the bum eyed my 20 spot when I put er down. I was hungry, now, 2 hours later, I am sick. It will be a while until my next attack but I'm not stupid I will go again and I will regret it. Such is life when you fall of the fast food wagon and get run over by the Hamburglar and Grimace.
Check out below for a killer cheese tasting class.
1. Sel Sur Cher
This disk shaped, ash covered, goat's milk cheese is fresh, crumbly and lightly tangy. With age it will develop blotches of grey and blue mold and a stronger, more intense flavor. Served with Acacia honey and the dry Cremant de Loire this pairing is a great start or end to an evening.
2. Brebis Ossau
Classic, high altitude (transhumance) sheep’s milk aged at least six months. Nutty, creamy and dense in texture with a damp wool flavor finish. This particular wheel comes from a cave which local young bears broke into and ate most of the aging wheels, forcing the Basque cheese makers to abandon the aging process and send them over to us. Pair any semi-soft sheep’s milk with stone fruit preserves.
Naia Rueda Verdejo
3. Torta La Serena Extremadura,
Soft, runny sheep’s milk cheese with a sharp vegetal spice and a robust punch in the face flavor!
Vinedos El Seque Alicante Alicante, Spain
4. Gruyere Alpage
Only in the warmest summer months can the Montbéliardes make the transhumance up to the snowlines of the Swiss side of the
5. Castagna Gorgonzola Dolce
The Cadillac of Gorgonzola, this blue is big, creamy and full bodied. Made from the traditional Red Cow in
From Andy and Mateo’s 37 Ayershire cow’s, this stilton-style blue is made to be soft, savory, decadent and sweet with caramel and cheddar tones and a heaping blue veined bite.
Quinto Infantado Tawny
Monday, January 29, 2007
I cooked one cup of yellow Marino Felice fine grain corn meal in three cups of water with a tablespoon of Maldon salt. I boiled the water and whisked in the polenta once it was at a rapid bubble. Then the heat went down to a little simmer and the yellow corn meal just lightly blurped away with little spurts and sputters. I sat on the counter next to the stove and happily listened to my little cauldron crank and fart away while reading the endless pages of school work I've due yesterday.
I cut a thick slice of pancetta into large dice, I'd wacked it off the large log that'd been hanging at work. It'd been made from a local hog from Vermont. I helped bring the little guys carcass in and watched our charcuterie guy stuff and roll the fatty belly with peppercorns and juniper berries.
Once my lardons started to crisp I threw in a full head of garlic cloves, peeled but fully intact, and let the entire mess brown up.
A bright green handful of haricot verts blanched in salted water for literally less than a minute went into the pan with the garlic and pancetta and took on all that salty savoriness. Holy shit now my polenta is ready and its creamy as hell so I give it a drizzy of nice olive oil, a crack of pepper and a few grates of parmagiano. The pork, beans and garlic get plated, the polenta flanks, relaxing into a nice pool, thick but not quite set, and BOOM! I fry a few farm fresh in the pancetta drippings and slide them from pan to plate, crowning the polenta. Fresh parsley and one more drizz of oil and I'm ready to eat. We pop a nice light red from south western France, it's spot on with the salty pancetta. When the egg yolks break and oozes onto the polenta it almost makes me cry.
Cheap, simple, if not time consuming, and utterly perfect. This dinner will go down in the books, or should I say on the blog.
To truly gild the lily I baked off a tray of financiers. Wow my special lady dusted them with powdered sugar and served em up with a nice piping mug of Earl Grey. Nothing is better than a good meal...
This guy's last name is Polenta, what a luck devil.
Friday, January 26, 2007
True Poutine seems to be one of those things that just doesn't transport. Originated in Quebec this Canadian dr/j - unk food is now a classic north of the boarder. Here it seems a bit heavy and not to tasty while eaten sober.
I hand cut a couple russet potatoes, heated up a big ol pot of sunflower oil (not a bad oil for frying) and parfried the taters until soft. Then I cranked the heat and in small batches fired them off to a crisp darkish brown. Toss in salt and you have some nice fries. They could have been better but I was watching the counter as well and had to run off a couple of times....The gravy I went real lax on just opened a puck of veal demi glace mixed with water and added to a roux I'd whipped up. It turned out really gross. The cheese curds were anything but fresh, and as I understand, the key or one of the key elements is to have squeaky fresh cheese curds to melt under the hot fries and gravy, which I have learned is supposed to be a Velouté sauce.
So my first crack at Poutine was slightly so so, but I won't be thwarted. I will try this Canadian delicacy again ey.
Monday, January 22, 2007
Friday, January 19, 2007
....The specially modified cans use proprietary engineering to create a temperature drop that will reduce the I.C. Can contents by a minimum of 30° Fahrenheit in just three minutes. When activated, the all natural desiccant contained within a vacuum draws the heat from the beverage through the evaporator into an insulated heat-sink container. It is this patented vacuum-power which lowers the temperature so dramatically and quickly, leaving the beverage inside cold.
....The I.C. Technology is 100% safe non-toxic and environmentally benign, because the whole process is the driven by the simple physics of water evaporation.
....The average American drinks 22 Gallons of beer annually, and even though this product would demand a large price premium over a traditional can, the convenience factor and bragging rights would make this a must have item. Camping and fishing will drive the initial sales, and as volumes increase more and more uses will be found. Expect the first cans to show up on store shelvesin mid-2007.
What does the above mean for cheese? Absolutely nothing, but I ask you when are they going to come up with a wheel of cheese that will come to room temperature right from the fridge in less than 2 minutes with a twistable base for our eating enjoyment.
Thank goodness these things are coming out in Miller Beer! Personally I can not wait.
Wednesday, January 17, 2007
Tuesday, January 16, 2007
Let us talk briefly about wine. I drink it, occasionally, every night or so, a glass or three. But when I'm pairing up some cheese, well I reach for a nice beer. Now I say nice beer cause Miller High Life isn't gonna cut it. Not ta say that the champagne of beers is anything but perfection on a hot summer night for chasin down big old burgers and rings. But when it comes to a special hunk of fromage - ales, lagers and stouts can't be beat. Plus the fermentation process that barley and hops go through are closer chemically to the fermentation process lactic sugars undertake in cheese when compared to grape fermentation in wine.
Wine is just harder to match with cheese and this stuff shouldn't be so difficult. The easier the pairing is to think of, the better it usually ends up. So the next time you find yourself with a nice hunk of washed rind beautifulness or a hearty English cheddar, flip that cork screw over and crack yourself a nice barley pop.
Road Sodas Rule!
Monday, January 15, 2007
Last night we did a tasting class at work, yeah I work at a cheese shop. Swiss, German and Austrian cheeses with beers and wines to match. Below was our tasting sheet number five was the all out winner for the night. A small class 12 people total but all were interested and had plenty of good questions. Only one nice looking young lady but she had a boyfriend, want waaaa.
A tomme style cow’s milk cheese that blends Italian and Swiss flavors of cream and baked herbs.