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Unrelated but over in the sardine thread I saw that Big Bad Voodoo Lou reviewed restaurants in FL. Did they ever review your airport one? Also, what cheeses do you like with your sardines?
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Jul 2, 2021 15:38
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Android Apocalypse posted:Unrelated but over in the sardine thread I saw that Big Bad Voodoo Lou reviewed restaurants in FL. Did they ever review your airport one? No, he never did. I invited him to come out, but security constraints at the airport made it difficult. Do not eat sardines with cheese.
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Jul 2, 2021 16:39
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Sandwich Anarchist posted:
 
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Jul 2, 2021 17:02
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A group of friends and I are having a small picnic at a park this weekend and I thought I'd contribute a few cheeses and nice crackers. Any suggestions on good options to bring? The high is expected to be 83, so it'll be a warm one but not scorchingly hot.
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Jul 2, 2021 17:17
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effervescible posted:A group of friends and I are having a small picnic at a park this weekend and I thought I'd contribute a few cheeses and nice crackers. Any suggestions on good options to bring? The high is expected to be 83, so it'll be a warm one but not scorchingly hot. Most semi firm or hard cheeses will do pretty well outside. So things like sharp cheddars, aged gouda, manchego (6 month and over only, only because 3 month is for babies), etc. Avoid anything soft like brie, blues, or some newer goudas. A nice crowd pleasing selection would be Manchego 6, Seaside cheddar, and something alpine, maybe Pavino or Pleasant Ridge Reserve. Get a little jar of some nice jam and some thin crispy crackers (not like ritz or saltines).
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Jul 2, 2021 20:17
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Any chance I can ask you to do your job for free and tell me what I’m supposed to look for in blue cheese? I recently moved to London so now have access to all sorts of blue cheese, and I’m a fan, though mostly from dipping chicken wings in blue cheese dressing. Just trying to figure out what dimensions exist to even judge it on besides “smells like feet” to “REALLY smells like feet”.
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Jul 2, 2021 20:30
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Hurt Whitey Maybe posted:Any chance I can ask you to do your job for free and tell me what I’m supposed to look for in blue cheese? I recently moved to London so now have access to all sorts of blue cheese, and I’m a fan, though mostly from dipping chicken wings in blue cheese dressing. Just trying to figure out what dimensions exist to even judge it on besides “smells like feet” to “REALLY smells like feet”. So blues are a complicated category. The first thing to know is that the type of mold used in the cheese is a major element in what happens to the product. You've seen things called Gorgonzola or Roquefort, which are named for the mold strains used. Most blues fall into this trap where they are "blues first, cheese second", meaning that the acetone and salty flavors punch you in the face. This is why most people don't like blue cheese; they've only had dogshit blues. These cheeses have a lot of range and diversity, in texture, flavor, and funk. Generally, the creamier the texture and the less mold pockets you see will mean a milder, sweeter cheese. Most people have had harder, sharper blues and don't like them (for good reason imo). The mold is supposed to be there; brown edges and pink slime are NOT. An ammonia smell upon unwrapping is typical, though it should go away after like five minutes. Overripe blues may develop acetone flavors (like nail polish remover), which you should avoid because they suck. Many blues are salty and savory, but there are sweeter styles of blue, as well as those with complex notes of poo poo like black pepper, leather, peanut, chocolate etc. Blues like to turn to poo poo rapidly once opened, so don't over purchase, and eat them within like a week or so after opening. Alot of people pair blues with sweet wine like Sauternes and Port, but that's usually because they're using trashy aged blues loaded with sharp mold aka "the type of blue cheese people hate". It's better to play up a blue's chocolate and malty flavors with brown ale or chocolate stout. This post was longer than I intended but I got on a roll lol Sandwich Anarchist fucked around with this message at 00:43 on Jul 3, 2021 |
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Jul 2, 2021 21:28
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Sandwich Anarchist posted:Most semi firm or hard cheeses will do pretty well outside. So things like sharp cheddars, aged gouda, manchego (6 month and over only, only because 3 month is for babies), etc. Avoid anything soft like brie, blues, or some newer goudas. Awesome, thanks, I'll give stuff like that a try. Sounds good already.
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Jul 2, 2021 21:43
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Sandwich Anarchist posted:So blues are a complicated category. The first thing to know is that the type of mold used in the cheese is a major element in what happens to the product. You've seen things called Gloucester or Roquefort, which are named for the mold strains used. Most blues fall into this trap where they are "blues first, cheese second", meaning that the acetone and salty flavors punch you in the face. This is why most people don't like blue cheese; they've only had dogshit blues. This loving rules. Thank you. Do you have a specific opinion on this? I just ask because you went off and this what I have in the fridge so why not?
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Jul 3, 2021 00:25
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Hurt Whitey Maybe posted:This loving rules. Thank you. Do you have a specific opinion on this? I just ask because you went off and this what I have in the fridge so why not? 1924 is great, yeah. I've actually been having trouble getting ahold of it lately, so enjoy it!
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Jul 3, 2021 00:41
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I remember this thread! Last time I caught up was right before Covid, so those were the first posts I saw. It's a real shame how that played out, especially as things seemed to be going so well for you. It couldn't have been easy. Good on you for finding another career you like! So I'm curious about a few things: 1.) So what all does a cheesemonger do? You come to work in the morning and...? Do you work in the back or mostly with customers? Do you get to pick what cheeses your store carries, or does corporate insist on certain items? 2.) What do you like so much about what you're doing now, compared to before? It seemed like you really liked being an executive chef, so I was a little surprised that you like this even more, as the two careers don't seem to have much in common? I'm sure I'm making a million assumptions, though. 3.) Kinda related to the above: anything you miss about the airport restaurant? The colleagues, the hustle-and-bustle, the TSA (  ), the creativity? Or is there something you thought you'd miss but actually don't?
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Jul 3, 2021 06:40
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EggsAisle posted:I remember this thread! Last time I caught up was right before Covid, so those were the first posts I saw. It's a real shame how that played out, especially as things seemed to be going so well for you. It couldn't have been easy. Good on you for finding another career you like! In the simplest terms, I buy and sell cheese. I come into work at 6am and put away the incoming orders, set up the department, and then start my orders. I buy from multiple vendors, with varying lead times on shipments. Most stuff I can get next day, but others are preorder imports that can be up to a month and a half out; really have to focus and plan ahead. I am responsible for managing budgets and projections, and watching trends to keep up on things. For instance, there was some thing going around on TikTok a while ago involving feta cheese, so I brought in extra product anticipating a spike in sales (I was right). I am mostly up front with people, working to merchandise the shelves, keep the cheese case organized and clean, and answer questions for customers. I have a lot of freedom to buy and stock what I want, but there are "core" items that I am required to carry (which is fine, because they are pillars of our sales). quote:2.) What do you like so much about what you're doing now, compared to before? It seemed like you really liked being an executive chef, so I was a little surprised that you like this even more, as the two careers don't seem to have much in common? I'm sure I'm making a million assumptions, though. The culture and the hours. I work 6 to 2, 5 days a week. They forbid working from home, and appreciate and reward quality work. My stress levels have plummeted, and the skillset and work ethic I've developed in my previous career are causing me to blow people away here. I'm working with awesome products that are adjacent to the culinary industry, and I don't go home every night exhausted, angry, soaking wet, and defeated. Plus, I get to have dinner with my family every night. quote:3.) Kinda related to the above: anything you miss about the airport restaurant? The colleagues, the hustle-and-bustle, the TSA ( Not really? I miss the place itself and what we were doing there, and parts of the team I had built. I miss being in charge of a team, but I have sort of fallen into that role here anyway and am rapidly on the way up the ladder. Honestly, I would never go back.
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Jul 3, 2021 11:35
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I don't get the hatred for blue cheese; it's very popular and guaranteed a slot on every cheese plate over here in Norway. Some of them can be a bit intense, but if it's too much you just reach for the tomato jam with citrus zest.
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Jul 3, 2021 12:43
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I hated Bleu cheese all my life until 4 years ago, at my partner's and my first anniversary. We went to a great restaurant, ordered a charcuterie and picked veggies platter as an appetizer. Came with a funky Bleu cheese and a glop of reduced-in-wine golden grapes. Server comes by and sees those two things are the only remaining items and was like "oh you don't like the funky cheese? Did you try it with the grape reduction glop?" So I tried it and  I'm not at full on eat it by itself level yet, but I used to absolutely refuse to try anything even with it in it, so I'm making progress!
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Jul 3, 2021 15:16
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Trying a Valencay Laitier was a real game changer with regards to disgusting but delicious cheeses.
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Jul 3, 2021 15:34
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I have a very important meeting to get to and my flight is in 20 minutes, what cheese can I use to seal the deal?
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Jul 3, 2021 16:33
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Back when I was eating cheese the best I ever had was a soft French cheese that’s I cannot remember the name of that had a above room but below body temperature melting point, that melted when you put it in your mouth.
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Jul 3, 2021 20:20
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Bar Ran Dun posted:Back when I was eating cheese the best I ever had was a soft French cheese that’s I cannot remember the name of that had a above room but below body temperature melting point, that melted when you put it in your mouth. Was it a brie? Brillat Savarin comes to mind
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Jul 3, 2021 20:28
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Sandwich Anarchist posted:Was it a brie? Brillat Savarin comes to mind I think so. It looked like a Brie but I don’t remember the name
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Jul 3, 2021 20:29
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Bar Ran Dun posted:I think so. It looked like a Brie but I don’t remember the name  ?
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Jul 3, 2021 20:30
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thotsky posted:I don't get the hatred for blue cheese; it's very popular and guaranteed a slot on every cheese plate over here in Norway. Some of them can be a bit intense, but if it's too much you just reach for the tomato jam with citrus zest. IMO I thinks it's like spicy or bitter stuff in that you kind of need get used to it or grow up with it. Plenty of people find what I would consider quite mild inedibly spicy. Sandwich Anarchist posted:Was it a brie? Brillat Savarin comes to mind Brillat Savarin is good stuff. Does the more pungent stuff like Epoisse sell here at all?
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Jul 3, 2021 23:14
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Munin posted:Does the more pungent stuff like Epoisse sell here at all? Big time. I fly through epoisse and camambert.
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Jul 3, 2021 23:22
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I should get myself some Epoisse again...
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Jul 3, 2021 23:33
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Munin posted:I should get myself some Epoisse again... It's carried by grocery stores that sell "entire foods"
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Jul 3, 2021 23:44
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Sandwich Anarchist posted:Big time. I fly through epoisse and camambert. Interesting, I wouldn't have thought of camembert as that pungent. Then I tend to like roquefort or as my ex wife called it 'brokefoot'  (Yes I know its not pronounced like that)
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Jul 3, 2021 23:50
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thotsky posted:I don't get the hatred for blue cheese; it's very popular and guaranteed a slot on every cheese plate over here in Norway. Some of them can be a bit intense, but if it's too much you just reach for the tomato jam with citrus zest. what the hell is up with Brunost tho?
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Jul 3, 2021 23:56
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greazeball posted:what the hell is up with Brunost tho? Dude people LOVE that poo poo. I tried dropping it once and there was almost a riot
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Jul 3, 2021 23:59
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greazeball posted:what the hell is up with Brunost tho? The people who like it eat it literally every day.
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Jul 4, 2021 00:02
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What should it be eaten with? It was at a hotel breakfast buffet when we visited Oslo, so we just like... ate some. I don't think we finished the slices we had taken.
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Jul 4, 2021 00:19
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I’ve been dieting more successfully than I have in the past, but I do miss getting to enjoy cheese as much as I used to (which was, of course, too much). Do you have any suggestions for diet-friendly cheeses that work well with a boring ham and turkey sandwich? The bread takes up enough of the “budget” for the meal that I can’t add much cheese and it gets kind of lost right now - if I’m going to eat it, I’d like to taste it!
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Jul 4, 2021 00:28
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People eat it on slices of fresh bread or crispbread for breakfast and lunch. You can also put it on waffles together with jam and sour cream, or use some in game stews.
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Jul 4, 2021 00:30
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Jul 4, 2021 03:12
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What do you think of Cambozola? I’ve introduced a few people to blue cheeses with it because it’s pretty mild, but I also like it for its own sake.
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Jul 4, 2021 05:08
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PT6A posted:What do you think of Cambozola? I’ve introduced a few people to blue cheeses with it because it’s pretty mild, but I also like it for its own sake. It's good, great intro in the world of good blues.
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Jul 4, 2021 11:55
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So, my great-grandmother immigrated from Poland to the US as a child. When my mother was a teenager, she followed my great-grandmother through the entire process of making pierogi, and after several years came up with a written recipe that approximated my great-grandmother's pierogi. They're cheese-and-potato pierogi, and the kind of cheese required is, specifically, "two pounds of Kraft sharp cheddar, not pre-shredded". I am assuming there are kinds of sharp cheddar cheese that are better than Kraft! If I were to go to a grocery store that sells entire foods, and go to the cheese department, what would I be looking for?
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Jul 4, 2021 18:16
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zonohedron posted:So, my great-grandmother immigrated from Poland to the US as a child. When my mother was a teenager, she followed my great-grandmother through the entire process of making pierogi, and after several years came up with a written recipe that approximated my great-grandmother's pierogi. They're cheese-and-potato pierogi, and the kind of cheese required is, specifically, "two pounds of Kraft sharp cheddar, not pre-shredded". For something like that, a really nice cheddar would be wasted. Go for Tillamook extra sharp, it's available in bars and is very good.
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Jul 4, 2021 19:47
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Smdh at not following great-grandma's instructions
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Jul 4, 2021 19:55
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Crazycryodude posted:Smdh at not following great-grandma's instructions That’s how you get haunted!
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Jul 4, 2021 21:37
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One of the saddest things is following the family recipe which calls for a specific brand of soft cheese and it suddenly stops working after the brand changes their cream cheese to make it "healthier".
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Jul 4, 2021 21:49
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I've found that "old family recipes" are often whatever was printed on some box decades ago, and that specific products being required are usually because that was all they had available to them at the time. Try new poo poo, experiment, make it better.
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Jul 4, 2021 22:08
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