What's Cooking?

[BilletHead]

This was in jest John!  I have learned many things from you and all on the food threads. I am still perfecting the perfect grilled cheese. Hey speaking of cheese we are checking out different cheeses. I really like blue cheeses and have been buying varieties of the moldy stuff. Could not find roquefort close to home and asked my friend from St. Louis if he had ever seen it up there  . Well when he and his bride came down to visit and waterfowl hunt he came toting what I think was a quarter wheel. That is amazing cheese. So what is every ones favorite cheese. What else should I try?

BilletHead

[jpb2187]

I'm pretty basic when it comes to my Grilled Cheese. Just give me some good sourdough bread and some white american cheese and I'm happy. I think the key to a great grilled cheese is really low heat in a cast iron skillet so it doesn't burn and gets a really get a good crunchy texture on the outside and gooey on the inside. 

Cheesewise I like all kinds of cheese. 

Gruyere is a great baking cheese (Egg Casserole - day old bread torn in chunks, cover with beaten egg/cream mixture, gruyere, leeks, and pancetta and bake)

Chevre (Deep Fried with Honey)

Manchego,  Mont d’Or, Vermont White Cheddar are some of my favorite with a good loaf of bread, glass of wine and some cured meats. 

[ness]

I'm not a big cheese eater or connoisseur, but trying different cheeses and learning about them does sound like fun. I actually tried Limberger last year at the Beer, Bacon and Cheese Festival in New Glaurus, WI (which was pretty fun). Smells horrid,  but tastes pretty good. I occasionally buy a little brick of fancy cheese at the store. I've had Emmenthaller and Jarlsberg Swiss, and a couple others I don't remember. I've made cheese a couple times too. Mozarella and a farmer's cheese. Not bad, and not hard to do. Just didn't stick with it.

I always hear about Maytag Blue Cheese. Ever had that? It's American (Iowa) and started by Fritz Maytag, heir to the Maytag appliance money. He also is prominent in the craft beer movement, having rescued Anchor Steam Beer back in the 60s and turning it into one of the first successful craft brewers (brewing something other than American lagers).

[BilletHead]

   Oh boy more things to try in the cheese world. I did take a smell of a Limburger cheese in the sealed package yesterday at HiVee. I could smell that stuff through the package! Wooooo. I might try it sometime though. Still learning about the pairing with other foods and drinks. That will take time. Found this a couple weeks ago. Who would of thought there were so many cheeses. Overwhelming, http://www.cheese.com/alphabetical/

BilletHead

 

[snagged in outlet 3]

Soft gorgonzola on a steak.

Grilled cheese samich = Toas Tite

Pete

[ness]

35 minutes ago, jpb2187 said:

I'm pretty basic when it comes to my Grilled Cheese. Just give me some good sourdough bread and some white american cheese and I'm happy. I think the key to a great grilled cheese is really low heat in a cast iron skillet so it doesn't burn and gets a really get a good crunchy texture on the outside and gooey on the inside. 

Cheesewise I like all kinds of cheese. 

Gruyere is a great baking cheese (Egg Casserole - day old bread torn in chunks, cover with beaten egg/cream mixture, gruyere, leeks, and pancetta and bake)

Chevre (Deep Fried with Honey)

Manchego,  Mont d’Or, Vermont White Cheddar are some of my favorite with a good loaf of bread, glass of wine and some cured meats. 

Dang. I'll take one of each!

 

[MOPanfisher]

Grilled cheese, sourdough is great, a couple slices of muenster or havarti or mix and match.  I like to put a little thin sliced roast beef in the middle and butter the outsides and hit it in the skillet.  Today at work was soup day, made a big pot of zuppa toscona, spicy and regular sausage, half dozen slices of bacon crisped up, thin sliced taters, onions diced up, chicken stock, plenty of heavy whipping cream and right at the end a package of chopped spinach.  Dang good stuff.  Now I have to go make a Sammich for supper.

[rps]

You guys have named some classic good cheeses. Add Stilton, Double Gloucester, and Cheshire to your list. For fun, google Neal's Yard in London and look at their goodies.

https://www.nealsyarddairy.co.uk/

 

[ness]

So I needed some dog food and stopped into the local megamart to get that, so I also got some cheese and beer. First off, I got the Purina Moist and Meaty Beef Flavor. Then I got three cheeses -- a gruyere, a Dutch blue cheese and a Tilamook (OR) medium cheddar. Then I got a sixer of Anchor Steam. I just ate these cheeses plain. Gruyere was my favorite. I know that gets used as a melting cheese (French onion soup, potato dishes, grilled cheese, whatever). Delicious! Blue was good, but not so much for plain eating. Tillamook cheddar was really nice too. Don't have a lot of experience with cheddars, but this was white and hard. Anchor Steam is dang good stuff. Probably haven;t had it in 20 years.

Tonight is prep night. Tomorrow it's duck breast and roasted root veggies. Can't wait!

[Lancer09]

I've been doing a bit of Venison around the apartment lately...

1. After processing cut backstrap in half so I don't have to make a full one.
2. Thaw in red wine
3. Bring to room temp and coat in a mixture of parsley, Rosemary, and thyme.
4. Get some butter Piping hot in cast Iron.
5. Cook for a few minutes, finish for 7 minutes at 400*F in the oven.
6. Serve with Butter-Parsley potatoes.
7. Use remaining red wine in bottle for a red wine reduction sauce.
8. Accidentally delete pictures of delicious meal.

Recently my now Wife and I just got back from Cabo on our Honeymoon.
I did no cooking, but the resort did some specialty cooking for us.

1. Catch Fish..

2. Try to figure out how the hell you are going to ship that much fish back to Missouri.
3. Give one set of fillets to a young guy working at the resort.
4. Find a bunch of Canadian friends (see 10) that you've been drinking at the pool with to eat with.
5. Have the resort chef cook remaining two fish instead of paying to have it done in town.
6. Enjoy.

7. Have leftovers when 12 people can't eat 4 full fillets. 
8. Come home to KC and wish you were back in Cabo. I think I'll open a bar or something down there.