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Cheese puns need time to age
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Jun 20, 2021 03:00
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Foxfire_ posted:Cheese puns need time to age I'll take your curd for it
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Jun 20, 2021 03:21
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What’s the ideal spread for a cheese board?
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Jun 20, 2021 03:40
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George H.W. oval office posted:What’s the ideal spread for a cheese board? It depends on what you want really, but you generally want different styles and textures of cheese (three is a good amount), a vessel for the cheese (crackers etc), appropriate accoutrement for each, and something acidic to cleanse the pallet (pickles of some type). Meats are optional. Example: Brie with crushed candied walnuts (crunchy against creamy and soft) Sharp white cheddar with fig jam (punchy and sharp against sweet and fruity) Bleu cheese with honey (pungent and crumbly against floral sweetness) Pickled piquant peppers (acid and spiciness) Crackers (maybe 2 types)
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Jun 20, 2021 04:28
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Prosciutto is not optional on any spread goddamnit. It's required.
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Jun 20, 2021 22:10
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Sandwich Anarchist posted:Yeah ok that one wasn't very gouda. I wasn't briepared for the quesotion. I'll havarti a better one next time. Harsh probe from someone literally called Grand Fromage imo
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Jun 20, 2021 22:44
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Field Mousepad posted:Prosciutto is not optional on any spread goddamnit. It's required. Prosciutto is really boring and there are way better options. Even serrano would be an improvement. Try speck americano, its a smoked prosciutto.
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Jun 20, 2021 23:47
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feedmegin posted:Harsh probe from someone literally called Grand Fromage imo A just punishment.  (USER WAS PUT ON PROBATION FOR THIS POST)
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Jun 20, 2021 23:53
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Sandwich Anarchist posted:Prosciutto is really boring and there are way better options. Even serrano would be an improvement. Try speck americano, its a smoked prosciutto. I will actually fight you
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Jun 20, 2021 23:54
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Field Mousepad posted:I will actually fight you Over something so lame? I'll win, curdmancer, remember?
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Jun 21, 2021 00:06
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Sandwich Anarchist posted:Prosciutto is really boring and there are way better options. Even serrano would be an improvement. Try speck americano, its a smoked prosciutto. I feel like you're talking about the ultra-salty garbage that gets mass produced in north america, or for north america? Because proper small batch (whether local or imported) prosciutto is the stuff of the gods.
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Jun 21, 2021 00:07
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Naelyan posted:I feel like you're talking about the ultra-salty garbage that gets mass produced in north america, or for north america? Because proper small batch (whether local or imported) prosciutto is the stuff of the gods. No, Prosciutto is just boring. It's fine and tastes good, but there are better options. On that note, Edward's makes a "surryano" ham, which is an American country ham made in the style of serrano (produced in Surry County, hence the name), and it is unbelievably good. Sandwich Anarchist fucked around with this message at 00:21 on Jun 21, 2021 |
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Jun 21, 2021 00:18
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Sandwich Anarchist posted:Over something so lame? I'll win, curdmancer, remember? Yes. I have a borderline unhealthy love for salted meats.
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Jun 21, 2021 02:34
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Field Mousepad posted:Yes. I have a borderline unhealthy love for salted meats. Well then presumably you have some knowledge on the subject. What are the best? What should a layman look for in a good salted meat? What would be available to the common person?
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Jun 21, 2021 02:40
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litany of gulps posted:Well then presumably you have some knowledge on the subject. What are the best? What should a layman look for in a good salted meat? What would be available to the common person? Salted, or cured, meats (in the charcuterie/cheese pairing sense, not touching on things like country ham) generally tend to fall into 2 broad categories: salami and whole muscle.  Salami (or "salumi") are ground meats that are forced into a casing before curing. These are your salamis and pepperonis. These are great for putting in additional flavors, since you can simply add things to the mix. A lot of people also tend to prefer the more familiar texture.  Whole muscle are... whole muscles that are cured, and then sliced. Think prosciutto or capicola. There are often lines of fat along the edges or marbled within the slices. These types tend to have more subtle and complex flavors, but the texture and fat can creep some people out. Anyone can find salami and prosciutto, and most people can access different types of salami (napoli, sopressata, etc) and serrano ham. As far as what is "best", that's entirely up to your personal preference and what you want. My favorites are coppa (whole muscle) and cured chorizo (salumi). One of my main tips for quality is shelf stability. If something needs refrigeration before opening, it likely was rushed in production and packaged poorly. Sandwich Anarchist fucked around with this message at 04:46 on Jun 21, 2021 |
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Jun 21, 2021 04:39
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Any charcuterie board that isn’t intended to be regional that doesn’t have proper mortadella is a disaster.
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Jun 21, 2021 05:18
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Sandwich Anarchist posted:Edward's makes a "surryano" ham, which is an American country ham made in the style of serrano (produced in Surry County, hence the name), and it is unbelievably good. thanks for the heads up, i'm definitely going to get some of this next time i'm back
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Jun 21, 2021 05:22
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litany of gulps posted:Well then presumably you have some knowledge on the subject. What are the best? What should a layman look for in a good salted meat? What would be available to the common person? I'm super hungover so see sandwich artist's post above. Dude knows his poo poo
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Jun 21, 2021 12:38
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Sandwich Anarchist posted:One of my main tips for quality is shelf stability. If something needs refrigeration before opening, it likely was rushed in production and packaged poorly. Aren't most meats in some type of refrigeration display before sold? I think I've always seen "refrigerate after opening" that I can 't remember seeing it the other way.
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Jun 21, 2021 14:16
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Sandwich Anarchist posted:You absolutely are supposed to. In fact, that is a major component of the flavor of the cheese. Aficionados will look at you funny if you DON'T eat the rind. I feel so very vindicated right now. 4 years ago I worked in a somewhat frou-frou deli. We'd gotten a mis-ship of brie that we decided to make into our special sandwich of the week. Turkey, apple slices, brie (I forget the condiment). I had to prep a dozen or so of these for the lunch rush. They were beautiful... then my idiot manager saw me doing the last one and said "You aren't leaving the rind on, are you?" and the equally idiotic asst mgr laughed and made me dis- and re-assemble all the sandwiches, after I cut the rind off this gooey cheese. My beautiful sandwiches now looked like sloppy poo poo from a convenience store. I have never forgiven them, but I can finally rest. Thank you.
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Jun 21, 2021 14:18
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TV Zombie posted:Aren't most meats in some type of refrigeration display before sold? I think I've always seen "refrigerate after opening" that I can 't remember seeing it the other way. Most are refrigerated yes, but only lovely ones HAVE to be.  
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Jun 21, 2021 14:30
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JacquelineDempsey posted:I feel so very vindicated right now. Yeah gently caress them, they don't know what they are talking about. You did it right.
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Jun 21, 2021 14:54
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TV Zombie posted:Aren't most meats in some type of refrigeration display before sold? I think I've always seen "refrigerate after opening" that I can 't remember seeing it the other way. If you go to a "proper" deli or high end supermarket you'll often see whole cured meats hanging up for sale. They're sealed and refrigerated when sliced though.
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Jun 21, 2021 19:28
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On the subject of cured meats - Basturma is very nice, if you like extra seasoning. Don't know what type of cheese you could pair it with though.
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Jun 22, 2021 09:33
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Sandwich Anarchist posted:Most are refrigerated yes, but only lovely ones HAVE to be. How little can something be cured but still be called salami (or cured meat in general) in the US? Sandwich Anarchist posted:No, Prosciutto is just boring. It's fine and tastes good, but there are better options. On that note, Edward's makes a "surryano" ham, which is an American country ham made in the style of serrano (produced in Surry County, hence the name), and it is unbelievably good. The variety of cured meats and sausages you can get in the European ham belt in general is pretty nuts. It is a bit sad that the well marketed serrano, and previously parma, ham are the only ones with any real awareness. Cured meats from beef, and other livestock, not just pork, a wide variety of cured and smoked sausages, varieties of speck which are mostly unctuous fat (which doesn't sound appetizing unless you tried it). One big note I'd make about cured meat, especially if you get it pre-sliced, is that you should eat it pretty quickly. Good cured meat doesn't go off, that's not the issue, its more that the flavor of the fatty bits of the salami, ham etc, will turn if left exposed to the air; which it will be if you store it sliced. Surryano wise I never tried it I haven't tried it but now want to. In general, I'd say the good domestic stuff is most likely better than 95% of the stuff you get imported. That goes for everywhere about as much as it does for the US. Of course that does mean you have to somewhat make do when it comes to stuff with zero domestic supply. Italians would be shocked at what generally passes as Italian olive oil over here, I can't find Gruyere that stacks up with what I could get back in Switzerland, and I generally wouldn't touch tequila or mezcal in Europe, etc, etc.
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Jun 23, 2021 03:44
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GTO posted:If you go to a "proper" deli or high end supermarket you'll often see whole cured meats hanging up for sale. They're sealed and refrigerated when sliced though. Wait, hang on. Does that mean after I cut open a kangaroo salami I should have kept it in the fridge instead of the pantry? 
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Jun 23, 2021 05:12
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Munin posted:How little can something be cured but still be called salami (or cured meat in general) in the US? https://www.fsis.usda.gov/sites/default/files/media_file/2021-03/fplic-5a-cured-meat-and-poultry-operations.pdf https://www.law.cornell.edu/cfr/text/9/part-319/subpart-D https://www.fsis.usda.gov/sites/default/files/import/Labeling-Policy-Book.pdf quote:SALAMI: "cured" varies by product in terms of the standard of identity. Other standards for specific salami types also exist. Don't have time atm to get the specifics, but these are the sources you want. Discendo Vox fucked around with this message at 07:39 on Jun 23, 2021 |
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Jun 23, 2021 07:36
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I love washed rind / smear-ripened cheese, particularly those with a springy compared to runny consistency, like most Chaumes. What are some other European cheeses in this category I might enjoy, particularly ones with edible and tasty rinds?
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Jun 28, 2021 20:05
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thotsky posted:I love washed rind / smear-ripened cheese, particularly those with a springy compared to runny consistency, like most Chaumes. What are some other European cheeses in this category I might enjoy, particularly ones with edible and tasty rinds? Quadrallo de Buffala. Really nice buffalo milk milk cheese with a nice firm texture
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Jun 28, 2021 23:57
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do you handle vegan cheeses as well, or is that a different department?
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Jun 30, 2021 04:18
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HookedOnChthonics posted:do you handle vegan cheeses as well, or is that a different department? That is a different department, falls under grocery.
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Jun 30, 2021 11:46
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more like grossery
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Jun 30, 2021 23:31
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thotsky posted:more like grossery To be fair, the vegan cheese market has exploded in the past couple years. There are a fuckin massive amount of offerings of really great quality, with prices that are steadily dropping.
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Jun 30, 2021 23:40
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Sandwich Anarchist posted:To be fair, the vegan cheese market has exploded in the past couple years. There are a fuckin massive amount of offerings of really great quality, with prices that are steadily dropping. It's honestly pretty impressive. I'm not vegan and wouldn't go out of my way for it but I've had some perfectly respectable vegan 'cheese' at parties and the like and while very much not cheese, it can make for very reasonable nibblies.
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Jul 1, 2021 01:35
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I'm impressed how vegan cheese technology has advanced to get something that melts well.
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Jul 1, 2021 02:02
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we have a vegan fast food restaurant here in Tampa that makes their own vegan stuff including cheeses and the cashew cheese is really awesome
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Jul 1, 2021 02:39
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Almond and cashew based stuff has seemed the best to me. The best one I’ve had isn’t vegan because it uses casein and almonds. But lactose free is my need. Daiya almost always is gross.
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Jul 1, 2021 02:48
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Bar Ran Dun posted:Almond and cashew based stuff has seemed the best to me. The best one I’ve had isn’t vegan because it uses casein and almonds. But lactose free is my need. Lactose free gives you loads of options. Goat and sheep cheeses are great for that, as is buffalo mozzarella (the process breaks the lactose down into lactic acid and other components). We have an aged goat cheddar that's excellent, and I just got a sheep milk cheddar in that we haven't cracked yet but I'm excited to try.
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Jul 1, 2021 02:50
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Sandwich Anarchist posted:Quadrallo de Buffala. Really nice buffalo milk milk cheese with a nice firm texture Subbed the typical mozzarella for this in the antipasto at my traditional italian wedding Let me tell you my nonnas were proud
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Jul 2, 2021 05:42
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Sandwich Anarchist posted:Lactose free gives you loads of options. I’m horrifically sensitive unfortunately. I went about 25 years not realizing I was, which hosed my poo poo right up. I thought I had cancer bad. Even the aged cheddars are not low enough. A good aged Parma I’ve been able to tolerate. I loved cheese so much too.
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Jul 2, 2021 06:38
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