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look at this snob. I bet he doesn't even have a brick of cheese product in his fridge.
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look at this snob. I bet he doesn't even have a brick of cheese product in his fridge.
i have 3 bricks of chedda for 3lbs of mac and cheese for tomorrow
look at this snob. I bet he doesn't even have a brick of cheese product in his fridge.
I said cheese product, not cheese.Cheddar. I have a huge brick of cheddar. And actually some pepper Jack because one of my kids like it.
I said cheese product, not cheese.
That's fair. And you are right. I confess no cheese products in my fridge. Perhaps I'll get an aerosol can of cheese this weekend.
i have 3 bricks of chedda for 3lbs of mac and cheese for tomorrow
ok i have greatly over estimated how much 3lbs of elbows expand
This might be helpful to some. I really just enjoying most of the stuff that those guys put out because it's no frills, no BS, professional chef restaurant cooking and sweet to be able to see what the tricks of the trade are.
This is the king of cheese. All other cheeses are inferior. mkopec may agree. Sadly it is very hard to find in the USA.France has the most amazing cheese in the world, I think. The varieties are there to fit anyone's taste, from the stinkiest Bleu cheese to the most basic plain cheese, they've got it all. And if you haven't had Raclette, you need to try it. I think it's actually Swiss in origin, but the French have done wonderful things with Raclette.
The Dutch, while most of their cuisine is strictly utilitarian, also do amazing things with cheese. A good, aged Gouda is hard to beat in any situation. Great sharp taste if it's aged, perfect for a sandwich, melts really well for sauces or whatever. Smoked Gouda is also incredible. It might be my favourite cheese because of its versatility.
Eh if I am going to do fancy I would just do a croque monsieur
Sounds great, will keep an eye outThis is the king of cheese. All other cheeses are inferior. mkopec may agree. Sadly it is very hard to find in the USA.
Oscypek - Wikipedia
en.wikipedia.org
View attachment 558150
I've never had or heard of that, but it looks good. Is it like a tangier Gouda? I'm assuming the darker ones have been smoked.This is the king of cheese. All other cheeses are inferior. mkopec may agree. Sadly it is very hard to find in the USA.
Oscypek - Wikipedia
en.wikipedia.org
View attachment 558150