Only if the dairy outlet at Clemson quit making theirs.
Their Blue Cheese is pretty good too:
http://www.clemson.edu/bluecheese/
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The Penn State stuff really is better. Tried most of the contenders including Clemson. But if pressed with other candidates will try to sample them.
Celebrated our wedding day today (Friday 13th, and we were actually married on a Friday 22 years ago).
Nothing special, though but filet from wild boar and potato gratin with loads of mushroom, cheese and cream and some extra sauteed mushroom to go with that.
We have many farmers shops where local produce can be bought. The boar was bought at Koberg Castle, where the king's sister lives and where the castle shop sells lots of products from wild animals kept by the castle.
To drink, a Nero d'Avola, a wine (or grape to be correct) that caught our interest while travelling Sicily a few years ago, followed by the famous Soviet Champagne.
Nothing special, though but filet from wild boar and potato gratin with loads of mushroom, cheese and cream and some extra sauteed mushroom to go with that.
We have many farmers shops where local produce can be bought. The boar was bought at Koberg Castle, where the king's sister lives and where the castle shop sells lots of products from wild animals kept by the castle.
To drink, a Nero d'Avola, a wine (or grape to be correct) that caught our interest while travelling Sicily a few years ago, followed by the famous Soviet Champagne.
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Thank you for that. He once owned a restaurant in Bristol (UK) where I once had lunch...very good!
Congrats Magnus. Don't worry about what you had for dinner on your special night it's what you did for dessert that counts.
Cal - talk to me in another 20yrs
I hated him growing up. I would come home from school and Mom had him on the telly, dancing around with his glass of wine, while I could have been watching something good like cartoons. I guess it's ok though, Mom did come up with some rather interesting dishes those days.
Ruth Reichl Ruth Reichl was food critic for the NY Times, perhaps the most powerful foodie writing position in the US == her mother was an awful, horrible cook. Ruth was on WNYC one afternoon talking about her mother's food disasters, the most notable in which her mom would combine all the leftovers in the fridge -- meat and jello included -- and make a dinner.
Ruthie turned out OK!
(lots of dead meat in Corleone, afaih. http://hoholok.com/old-mass-grave-of-the-mafia-discovered-in-a-cave-in-sicily/)
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Groove, we had our fill of oxtail on a recent run to Jamaica and loved every bite. It used to be one of those things the butcher gave you for free when you made other purchases. Just like chicken wings and pork neck bones. My problem is, as much as I love it, I have trouble spending $18 kg for it in today's world.
Yours look great.
Yours look great.
Yep Cal, earlier it was really free, today its hard to find here, usually only on order.
But they ordered a lot and they remained in the fridge at 22 CHF/kg, so they anounced for the half price 30 min before shop closing. This was my chance.
Here meet and fish is extrem expensive anyway.
Chicken wings at least 1CHF/pc.
Usually i buy complete chickens when they sell it for 10.- or lesser per/pc and cut them by myself. Easy.Normal price for one chicken here is 20.- or more, depending how they grow up, what kind of food and so on.
But they ordered a lot and they remained in the fridge at 22 CHF/kg, so they anounced for the half price 30 min before shop closing. This was my chance.
Here meet and fish is extrem expensive anyway.
Chicken wings at least 1CHF/pc.
Usually i buy complete chickens when they sell it for 10.- or lesser per/pc and cut them by myself. Easy.Normal price for one chicken here is 20.- or more, depending how they grow up, what kind of food and so on.