Poster: A snowHead
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^ ewww. They really will eat any old sh*t.
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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Venezuelan beavers' cheese anyone?
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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Pedantica, Try to get hold of some of the more local Swiss cheeses, there is a delicious Tomme made in Vaud, which if you like Vacherin, you'll really like this. There is a wonderful cheese stall in the Friday market in Sion if anyone is ever in the area. The worst cheese....a norwegian cheese, I haven't got a clue how you spell in but its pronounced "Yay - ghost" it looks like fudge and tastes like salty Imperial Leather.
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You need to Login to know who's really who.
You need to Login to know who's really who.
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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Alastair Pink, Thanks for the correct spelling...glad its not just me who loathes it!
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You'll need to Register first of course.
You'll need to Register first of course.
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Smelly cheeses are what old fat people eat when their tastebuds have packed up.
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Not had Norwegian cheese for years. Must get hold of some, and some arctic cloudberries too.
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Off to check out the cheese.
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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Alastair Pink, oh my God, what have you found. That cookery video is astonishing- every detail is hideous- it is a classic.
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I'm still working on enjoying Tête de Moine. It's one of those cheeses that, when you taste it at first, you think it's really dry, but opens out nicely.. I just can't get over that initial bite it has tho.
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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feef, Yep forgot about Tete de Moine....delicious. Have you got one of those 'shavers' for the cheese?Alastair Pink, That cookery video was a classic, I loved the bit when she explained how to open a packet of peas...I have always wondered how you open a packet...and then to end up with a finished dish that looks like a a puddle of vom!
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And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
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Swissie wrote: |
Alastair Pink, That cookery video was a classic, I loved the bit when she explained how to open a packet of peas...I have always wondered how you open a packet...and then to end up with a finished dish that looks like a a puddle of vom! |
"I will consider this as a salad"
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You know it makes sense.
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anarchicsaltire, haha, post clash
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Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
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Pedantica, I guess that's what they call "good old home cooking" !
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Poster: A snowHead
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No cheese, but I recently down loaded a free american cookbook title something like ".... Home-made Soups" every recipe had a tin of soup as one of it's ingredients
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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Swissie wrote: |
feef, Yep forgot about Tete de Moine....delicious. Have you got one of those 'shavers' for the cheese? |
I don't, but my dad does. Quite pretty little flowers of taste explosions
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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Tartiflette for dinner tonight. We love cheese!!
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You need to Login to know who's really who.
You need to Login to know who's really who.
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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Champoussin - the cheese factory/shop next to the man chairlift does a nicely stinky goat cheese. I don't know what's worse, the stink of the goats or the stink of the cheese. Just follow your nose
I'm not a fan myself (I have been known to ask to move tables in a restaurant, to get away from the stench of fondue at the next table) but others have raved about it.
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You'll need to Register first of course.
You'll need to Register first of course.
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musher wrote: |
Mrs M likes cheesy chips. I love cheese and I quite like chips, but not together. Gravy should be condemned to the culinary dustbin where it belongs. That is about the only thing the French have right about cooking, a hatred of English "brown sauce". |
Musher there is a difference between a gravy and a sauce (or jus).
Jus is thickened pan juices with a few knobs of butter to glossen the sauce, and I'm sure both the English (partially) and the French (wholly) use this method.
Gravy comes from adding hot water to Bisto and is horrible (unless used to make the (sauce/gravy/jus) for sausages and mash.
Andy
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I am currently on Statins and trying not to eat cheese (among other things). Really missing it. Would love to nibble some Dolcelatte on an oaty biscuit right now.
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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anderoo, it's rare for a jus to be thickened, other than by fierce reduction. I've never used Bisto in my life, but I do add other weird things to pan juices, including - occasionally - Marmite!
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snowball wrote: |
. Really missing it. Would love to nibble some Dolcelatte on an oaty biscuit right now. |
What's wrong with the real stuff, Gorgonzola? Dolcelatte is to cheese what Chicken Tikka Masalla is to curry, it's a dumbed down version for the British market, in the case of Dolcelatte by a mass factory producer Galbana. Try the proper stuff, it's so much better.
Sorry, cheese rant over.
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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Pedantica, Yes didn't mean with flour just pour off excess fat and reduced.
Andy
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