http://www.saltshaker.net/20061012/who-cut-the-cheese Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.saltshaker.net/20061012/who-cut-the-cheese/comment-page-1#comment-210514 dan Sat, 16 Apr 2011 00:53:24 +0000 http://www.saltshaker.net/20061012/who-cut-the-cheese#comment-210514 As of a week or so ago, the Disco near me had a wheel of the trebolgiano from Ilolay - I think they were selling it for $200/kilo. As of a week or so ago, the Disco near me had a wheel of the trebolgiano from Ilolay – I think they were selling it for $200/kilo.

]]> http://www.saltshaker.net/20061012/who-cut-the-cheese/comment-page-1#comment-210513 Katie Fri, 15 Apr 2011 19:43:36 +0000 http://www.saltshaker.net/20061012/who-cut-the-cheese#comment-210513 I've never seen trebolgiano here, but now I really want to try it! I agree with asadoarg that fynbo works well as a substitute for a mild cheddar/monterey jack. It's my go-to cheese when I make Tex-Mex! I’ve never seen trebolgiano here, but now I really want to try it! I agree with asadoarg that fynbo works well as a substitute for a mild cheddar/monterey jack. It’s my go-to cheese when I make Tex-Mex!

]]> http://www.saltshaker.net/20061012/who-cut-the-cheese/comment-page-1#comment-7031 SaltShaker » Blog Archive » Mārtiņi, not Martini, Festival Mon, 13 Nov 2006 16:59:35 +0000 http://www.saltshaker.net/20061012/who-cut-the-cheese#comment-7031 [...] Apparently gratined fish is quite popular in the cuisine. Hake is, I gather, a favorite, here called merluza. Though slightly elaborate looking, this was pretty simple. The fish filets are cleaned and deboned and placed in a cazuela, or any similar ovenproof dish. I blanched and shocked some spinach and then pureed it into a mix of milk and cream (an idea I got from a recent lunch at José Luis), seasoned with salt and lots of paprika, and then poured it around the fish. Saute onions until just transluscent and limp, and place atop the fish, and then top the whole thing with some grated cheese - I used fynbo which has a rich, earthy note of buckwheat to it. Then stuck in the oven until cooked through and lightly browned on top. [...] [...] Apparently gratined fish is quite popular in the cuisine. Hake is, I gather, a favorite, here called merluza. Though slightly elaborate looking, this was pretty simple. The fish filets are cleaned and deboned and placed in a cazuela, or any similar ovenproof dish. I blanched and shocked some spinach and then pureed it into a mix of milk and cream (an idea I got from a recent lunch at José Luis), seasoned with salt and lots of paprika, and then poured it around the fish. Saute onions until just transluscent and limp, and place atop the fish, and then top the whole thing with some grated cheese – I used fynbo which has a rich, earthy note of buckwheat to it. Then stuck in the oven until cooked through and lightly browned on top. [...]

]]> http://www.saltshaker.net/20061012/who-cut-the-cheese/comment-page-1#comment-4312 SaltShaker » Blog Archive » Re-Examining My Preconceptions Wed, 25 Oct 2006 12:52:09 +0000 http://www.saltshaker.net/20061012/who-cut-the-cheese#comment-4312 [...] So, a fascinating day, and probably more to come in the future - I’d like to try out some of their more “practical” courses that involve actual cooking, and we’ll see where it leads. Now, I’m off for the last round of cheese tasting… [...] [...] So, a fascinating day, and probably more to come in the future – I’d like to try out some of their more “practical” courses that involve actual cooking, and we’ll see where it leads. Now, I’m off for the last round of cheese tasting… [...]

]]> http://www.saltshaker.net/20061012/who-cut-the-cheese/comment-page-1#comment-3499 SaltShaker » Blog Archive » A Day of Tastings Thu, 19 Oct 2006 13:47:36 +0000 http://www.saltshaker.net/20061012/who-cut-the-cheese#comment-3499 [...] Buenos Aires - Yesterday morning started off with another round of our cheese tasting group. This week it was a trio of simple “Argentine blues” - no further designation like “roquefort”, “gorgonzola”, “cabrales”, or “stilton”. Just “blue“. This time the idea was to come up with the differences in three producers’ styles - Sancor, La Quesera, and Ilolay - so we tasted them side by side without knowing which was which until after the fact. They were indeed significantly different: [...] [...] Buenos Aires – Yesterday morning started off with another round of our cheese tasting group. This week it was a trio of simple “Argentine blues” – no further designation like “roquefort”, “gorgonzola”, “cabrales”, or “stilton”. Just “blue“. This time the idea was to come up with the differences in three producers’ styles – Sancor, La Quesera, and Ilolay – so we tasted them side by side without knowing which was which until after the fact. They were indeed significantly different: [...]

]]> http://www.saltshaker.net/20061012/who-cut-the-cheese/comment-page-1#comment-3190 asadoarg Thu, 12 Oct 2006 21:13:57 +0000 http://www.saltshaker.net/20061012/who-cut-the-cheese#comment-3190 Fynbo is a gooood. I use it a lot as a substitute for mild/medium cheddar or monterey jack. Kind of sits right in between the two on taste and texture, for me at least. Fynbo is a gooood. I use it a lot as a substitute for mild/medium cheddar or monterey jack. Kind of sits right in between the two on taste and texture, for me at least.

]]>