Cabrales has anyone ever tried this cheese? At >$2000/lb I would pass, I was told that I could order a more commercial version through my local importer via NY but I would have to buy an entire wheel.
I have tried a washed rind blue from an artisanal maker in CA and it was beyond stinky.
https://www.guinnessworldrecords.co.../most-expensive-cheese-sold-at-auction-578083
I have tried a washed rind blue from an artisanal maker in CA and it was beyond stinky.
https://www.guinnessworldrecords.co.../most-expensive-cheese-sold-at-auction-578083
Problem with that is the tubes tend to unwind when wet. so I have stopped using those and instead use these.
Attachments
Just for the halibut
Went to the market this morning and my fave fishmonger had some nice looking halibut. Not cheap but it looked very good. I bought a piece a little over 1/2 lb, a bit smaller than my fist but a similar shape. First batch of visiting family left yesterday, next batch comes in Monday, SWMBO and her sister are out of town for the weekend, and the Child is working tonight. Picured below is the halibut in a plastic bag lower left, and a marinade of sweet white Italian vermouth, a little white wine vinegar, fresh tarragon and rosemary, and some evoo. I take no responsibility for anything else in the picture.
The fish is marinating in that for an hour, I'll get a better pic before it goes on the grill. Charcoal is lighting now.
Went to the market this morning and my fave fishmonger had some nice looking halibut. Not cheap but it looked very good. I bought a piece a little over 1/2 lb, a bit smaller than my fist but a similar shape. First batch of visiting family left yesterday, next batch comes in Monday, SWMBO and her sister are out of town for the weekend, and the Child is working tonight. Picured below is the halibut in a plastic bag lower left, and a marinade of sweet white Italian vermouth, a little white wine vinegar, fresh tarragon and rosemary, and some evoo. I take no responsibility for anything else in the picture.
The fish is marinating in that for an hour, I'll get a better pic before it goes on the grill. Charcoal is lighting now.Attachments
I get a lot of ideas from this thread so it was my turn to do a Tandoori chicken...
...sort of.
Yogurt, cumin, garam masala with a little salt, a pinch of sugar and of course copious amounts of my hot sauce added after immersion cooking and broiling.
You know, a guy could get to like chicken breast. If only our mothers had the same tools available to them as we have. What used to be: "Mom, wtf is that on my plate?" could become: Yoo da best Mom ever!
Anyone else have a Mom that used to experiment? Perhaps experiment a little too much? I sure did, and her soul lives on within.
Miss ya Mom.
...sort of.
Yogurt, cumin, garam masala with a little salt, a pinch of sugar and of course copious amounts of my hot sauce added after immersion cooking and broiling.
You know, a guy could get to like chicken breast. If only our mothers had the same tools available to them as we have. What used to be: "Mom, wtf is that on my plate?" could become: Yoo da best Mom ever!
Anyone else have a Mom that used to experiment? Perhaps experiment a little too much? I sure did, and her soul lives on within.
Miss ya Mom.
Last edited:
My grandma used to pressure cook chicken, carrots,onion, celery with a couple bouillon cubes then after that cooled open it up and put dollops of biscuick on top cooking again with a loose lid enough to steam the biscuick ‘dumplings’ ......thinking about it makes me want to make some, time to find the pressure cooker!
As I said a few days ago childhood memories are precious, but I have to say the pressure cooker is the 64k MP3 of food.
I have wonderful memories of the pressure cooker in childhood. The Xmas pud boiling dry, the stew ending up on the ceiling when the weight was taken off to soon, and a bad experiment cooking main and pudding together.
We use the pressure cooker a lot for Dal and chick peas. But as an omnivore I never used one.
We use the pressure cooker a lot for Dal and chick peas. But as an omnivore I never used one.
My grandmother took beautiful fresh green beans from the garden and transformed them into khaki mush in more time than it would take to steam or blanch them.
Yah.....the older generations were all about cook it till it’s mush then a little longer for good measure.
My grandad wouldn’t pick a zucchini until it was at least 2’ long then boil it till the seeds were soft! he’d roll over in his grave if he saw the little baby ones I put on the grill.
She also made beef stew in a similar fashion.....the beef would melt in your mouth, I don’t think I’ve ever come close to that in a crock pot. I will miss cooking on our old soapstone wood stove up in the mtns.......12hrs on top of that and it was as good/better than the pressure cooker!
My grandad wouldn’t pick a zucchini until it was at least 2’ long then boil it till the seeds were soft! he’d roll over in his grave if he saw the little baby ones I put on the grill.
She also made beef stew in a similar fashion.....the beef would melt in your mouth, I don’t think I’ve ever come close to that in a crock pot. I will miss cooking on our old soapstone wood stove up in the mtns.......12hrs on top of that and it was as good/better than the pressure cooker!
Last edited:
We get darn good results making Beef Bourguignon in the pressure cooker. One of the things it does spectacularly well, is to take enormous chunks of carrot from the biggest carrots in the market (35mm diameter), and make them fork-tender sponges who sop up lots of that beef and wine and onion liquor in the cooking vessel. Mmmm-mmm.
No point in arguing I'm slow food or no food. Did a couple of big lamb shanks the other day Greek style 6hr. in an oval Le Creuset yummy. My sister and I reminisce about my grandma's green beans and especially the Swiss chard in the PC, they got a unique off flavor that no amount of ordinary overcooking could achieve.
Last edited:
