There are two things missing from this thread.
1.) Asiago
2.) Exodus
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remorajunbao wrote:
One day I'm going to fly to Canada and open the curtains in your office.
I'm not a fan of asiago. But part of that is because it smells awful when you toast it, and I worked in a shop where I'd have to toast bagels topped with it.
IDrownFish wrote:
Anyways, you all are horrible, @#%^ed up people
lolgaxe wrote:
Never underestimate the healing power of a massive dong.
Friar Bijou wrote:
There are three things missing from this thread.
1.) Asiago
2.) Parmesan
3.) Exodus
1.) Asiago
2.) Parmesan
3.) Exodus
It's a shame most people are only familiar with parmesan in dry grated form.
BrownDuck wrote:
Friar Bijou wrote:
There are three things missing from this thread.
1.) Asiago
2.) Parmesan
3.) Exodus
1.) Asiago
2.) Parmesan
3.) Exodus
It's a shame most people are only familiar with parmesan in dry grated form.
Ari wrote:
Parmesan, like, four times, man...
remorajunbao wrote:
One day I'm going to fly to Canada and open the curtains in your office.
Thanks Bijou <3
Shut up.
It's kind of bad when the blind guy reads better than you do. Jus' sayin'.
My Movember page
Solrain wrote:
WARs can use semi-colons however we want. I once killed a guy with a semi-colon.
LordFaramir wrote:
ODESNT MATTER CAUSE I HAVE ALCHOLOL IN MY VEINGS BETCH ;3
One of the most amazing cheeses I've ever had was Butterkase. It's the kind of cheese that is amazing with a bit of deli ham on a Ritz, or just eaten in delicate little slices straight from the block. It's smooth and creamy (although it varies based on the source; I've had some that was a little bitter), and like its name implies tastes a bit buttery. I'd recommend getting it from a fancy cheese shop or high-end grocery store, as the kind found in normal grocery stores tends to be lower quality.
Nilatai wrote:
It's kind of bad when the blind guy reads better than you do. Jus' sayin'.
I got some Asiago and smoked Gouda.
Smoke Gouda was great, I'm gonna be adding that to my list of cheeses to get for gatherings. Asiago was... different. Not really bad, but very strong smell. Kind of hard and grainy, similar to Parmesan, didn't taste the greatest but wasn't as off putting as Gruyere.
Smoke Gouda was great, I'm gonna be adding that to my list of cheeses to get for gatherings. Asiago was... different. Not really bad, but very strong smell. Kind of hard and grainy, similar to Parmesan, didn't taste the greatest but wasn't as off putting as Gruyere.
Can't sleep, clown will eat me.
Get yourself an electric griddle (or a stovetop griddle if you have a gas range) and turn it on high.
Grate about a half a cup of really good parmagiano reggiano (the undisputed king of cheeses) and separate it into 4 equal portions.
In a large bowl, mix some microgreens, concasee (spelling) tomatoes, and seeded and finely diced cucumber with a light drizzle of your favorite vinaigrette.
When the griddle is good and hot, put each portion of the cheese in its own little corner until it melts and starts to barely crisp on the edges.
Pull the cheese "fricos" off the griddle and let them cool on parchment paper. When cool enough to handle but not yet brittle, fold them into a taco shell shape and allow to fully cool.
Fill them with the salad you made earlier and enjoy.
This is one of my favorite ways to enjoy good parmagiano cheese.
Grate about a half a cup of really good parmagiano reggiano (the undisputed king of cheeses) and separate it into 4 equal portions.
In a large bowl, mix some microgreens, concasee (spelling) tomatoes, and seeded and finely diced cucumber with a light drizzle of your favorite vinaigrette.
When the griddle is good and hot, put each portion of the cheese in its own little corner until it melts and starts to barely crisp on the edges.
Pull the cheese "fricos" off the griddle and let them cool on parchment paper. When cool enough to handle but not yet brittle, fold them into a taco shell shape and allow to fully cool.
Fill them with the salad you made earlier and enjoy.
This is one of my favorite ways to enjoy good parmagiano cheese.
This thread is making me eat super cheesey pasta for lunch !!!!!!!
{insert generic om nom nom pic here]
{insert generic om nom nom pic here]
I don't need an excuse to eat super cheesy pasta. That stuff is way too tasty to need an excuse to eat it.
Since it hasn't been mentioned, Halloumi is fantastic grilled or fried. It has a really high melting point so you can even put a few sticks on a barbecue and cook it that way. It is not a strong flavour, it is delicious.
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