Fred McGriff Posted March 28, 2008 Author Share Posted March 28, 2008 lol @ jswift in this thread... beno (care bear) had gotten hold of his account. good times. anyway i'm bumping this because i have some blue cheese right now, it's some really strong ass gorgonzola, "gorgonzola picante" it is called (not to be confused with some fucked up mexican hybrid mind you, the picante is "naturale" and it's kind like the stronger older brother of dolcelatte) ... very fucking tasty, a bit creamy as well. just really good strong cheese. what is something good to do with this blue cheese? i dont much feel like eating it straight up, as i did this yesterday i want to do something fun with it. any suggestions? thanks one million, nice time Link to comment Share on other sites More sharing options...
kaini Posted March 28, 2008 Share Posted March 28, 2008 gorgonzola piccante is excellent but very salty. i like it on toast with good beer to drink... the cheese is 'ard enough to cut big flakey slices something nice to do is to cook fresh spaghetti, fry bacon, button mushrooms and onions in good olive oil with some white wine and double cream added later and a hefty dose of roughly cracked black pepper, and crumble a hefty fuck of gorgonzola in to the sauce just before serving Link to comment Share on other sites More sharing options...
Fred McGriff Posted March 28, 2008 Author Share Posted March 28, 2008 fuckin a dude Link to comment Share on other sites More sharing options...
Guest boo Posted March 28, 2008 Share Posted March 28, 2008 mushrooms and blue cheese is such a lush combination i make pretty much that spaghetti carbonara but with mascarpone instead of cream, usually no onions--just loads of garlic, and an egg Link to comment Share on other sites More sharing options...
essines Posted March 28, 2008 Share Posted March 28, 2008 fuckin a dude did you mean fuckin eh dude yours is far superior however Link to comment Share on other sites More sharing options...
Guest dildo Posted March 28, 2008 Share Posted March 28, 2008 i make pretty much that spaghetti carbonara but with mascarpone instead of cream, usually no onions--just loads of garlic, and an egg and all this should be a "carbonara"? Link to comment Share on other sites More sharing options...
Guest boo Posted March 28, 2008 Share Posted March 28, 2008 i make pretty much that spaghetti carbonara but with mascarpone instead of cream, usually no onions--just loads of garlic, and an egg and all this should be a "carbonara"? what? are you just saying you don't know what carbonara is, or..? well, here's the wiki text for carbonara Carbonara From Wikipedia, the free encyclopedia Jump to: navigation, search Spaghetti alla carbonara Spaghetti alla carbonara Pasta alla carbonara (usually spaghetti, but occasionally linguine or bucatini) is an Italian pasta dish based on eggs, parmigiano, pancetta or guanciale, and black pepper. It is a relatively recently invented dish.[1] Recipes vary. All agree that cheese (parmesan, pecorino, or a combination), egg yolks (or whole eggs), and cured fatty pork (guanciale usually preferred to pancetta) are basic. Onion is common. The pork is fried in fat (olive oil or lard); a mixture of eggs, cheese, and butter or olive oil is combined with the hot pasta, cooking the eggs; the pork is then added to the pasta.[2][3][4] Guanciale is the most usual meat, but pancetta is also used.[5][6] Cream is not used in most Italian recipes, but is used frequently in the United States.[7][8] As with most Italian pasta dishes, there is relatively little sauce: the eggs and cheese need only form a coating on the noodles, with pieces of pancetta scattered among them.[citation needed] Some American recipes add salt, pepper (white or black), and/or garlic to taste; with peas added for color.[8] Yet another American version includes mushrooms. Most of these preparations have more sauce than the Italian versions, and have more in common with a cream sauce such as that incorporated into Fettuccine Alfredo. In all versions of the recipe, the eggs are added to the sauce raw, and cook with the heat of the pasta itself. Link to comment Share on other sites More sharing options...
Guest zaphod Posted March 28, 2008 Share Posted March 28, 2008 lol @ jswift in this thread... beno (care bear) had gotten hold of his account. good times. anyway i'm bumping this because i have some blue cheese right now, it's some really strong ass gorgonzola, "gorgonzola picante" it is called (not to be confused with some fucked up mexican hybrid mind you, the picante is "naturale" and it's kind like the stronger older brother of dolcelatte) ... very fucking tasty, a bit creamy as well. just really good strong cheese. what is something good to do with this blue cheese? i dont much feel like eating it straight up, as i did this yesterday i want to do something fun with it. any suggestions? thanks one million, nice time actually that was me lol, good times i put blue cheese on a salad sometimes Link to comment Share on other sites More sharing options...
Guest boo Posted March 28, 2008 Share Posted March 28, 2008 lol @ jswift in this thread... beno (care bear) had gotten hold of his account. good times. anyway i'm bumping this because i have some blue cheese right now, it's some really strong ass gorgonzola, "gorgonzola picante" it is called (not to be confused with some fucked up mexican hybrid mind you, the picante is "naturale" and it's kind like the stronger older brother of dolcelatte) ... very fucking tasty, a bit creamy as well. just really good strong cheese. what is something good to do with this blue cheese? i dont much feel like eating it straight up, as i did this yesterday i want to do something fun with it. any suggestions? thanks one million, nice time actually that was me lol, good times aha! i assumed it was you and i wasn't going on watmm during those times i know my internets Link to comment Share on other sites More sharing options...
Guest Babar Posted March 29, 2008 Share Posted March 29, 2008 Actually, the best cheese is Gruyere. Fuck stilton. LOL oubourgines probably the hardest word in the english language to spell. and one of only 2 vegetables that i dont like. AHahaha that's a french word : hurrraaaa You really need an AUBERGINE for the french ratatouille leoeloeleoeleolo I discovered a really good cheese those last days : the MONT D'OR Really similar to st nectair about taste, it's a highly creamy cheese, with strong personnality. The ring of spruce bark around it provides a wooded flavor and a summery taste of seared straws. Seasonal cheese, Tasting it is like kissing the whole french countryside. Link to comment Share on other sites More sharing options...
Guest boo Posted March 29, 2008 Share Posted March 29, 2008 hey, leap the fuck out of this thread frenchy and gruyere has nothing to do with stilton plebs Link to comment Share on other sites More sharing options...
Guest zaphod Posted March 29, 2008 Share Posted March 29, 2008 but it is better than stilton. Link to comment Share on other sites More sharing options...
Guest boo Posted March 29, 2008 Share Posted March 29, 2008 i like them both a lot. i wouldn't say one is better than the other, and they're so different. but it sounds like you have the facts. Link to comment Share on other sites More sharing options...
Guest zaphod Posted March 29, 2008 Share Posted March 29, 2008 what, all that made up stuff i posted? yeah i guess you can't compare the two. i'm going to go buy some gruyere tonight. i'm gonna eat a wedge of it. Link to comment Share on other sites More sharing options...
Guest boo Posted March 29, 2008 Share Posted March 29, 2008 no, not the made up stuff. you said "but it is better than stilton." rather than "but i prefer gruyere.", so that's why i assumed you know cheese quality facts Link to comment Share on other sites More sharing options...
Guest boo Posted March 29, 2008 Share Posted March 29, 2008 man, i've only got french cheese in the fridge. munster and fourme dambert..... actually, i'd be curious to know if french peeps think those cheeses are any good?? Link to comment Share on other sites More sharing options...
Guest zaphod Posted March 29, 2008 Share Posted March 29, 2008 munster is really good with red wine Link to comment Share on other sites More sharing options...
Guest boo Posted March 29, 2008 Share Posted March 29, 2008 word, indeed Link to comment Share on other sites More sharing options...
kaini Posted March 29, 2008 Share Posted March 29, 2008 i think i might buy some roquefort and maybe some grana padano later Link to comment Share on other sites More sharing options...
QBLA Posted March 29, 2008 Share Posted March 29, 2008 i like making grilled cheese sandwiches with an asortment of cheeses! also with grated parmesian on the outside! Link to comment Share on other sites More sharing options...
Guest The Worm Posted March 29, 2008 Share Posted March 29, 2008 Stilton is clearly the king of cheeses. Or that one that's like layers of stilton and wensleydale... However a nice aged gorgonzola is pretty close to stilton, and costs like 1/8th as much around these parts. Link to comment Share on other sites More sharing options...
kaini Posted March 29, 2008 Share Posted March 29, 2008 i ended up getting a small chevre, some gorgonzola piccante, and a nice sharp cheddar also some good salami and some excellent polish sourdough bread ftw Link to comment Share on other sites More sharing options...
Guest boo Posted March 29, 2008 Share Posted March 29, 2008 this shit should be in the cheese thread. this thread is just about stilton. Link to comment Share on other sites More sharing options...
Guest zaphod Posted March 29, 2008 Share Posted March 29, 2008 get a man talking about cheese and he loses control Link to comment Share on other sites More sharing options...
Guest Ultravisitor Posted March 30, 2008 Share Posted March 30, 2008 for the record, stilton is fucking good ass cheese. the best cheese. just for the record. yes! although, i find that sometimes its not strong enough, and weak stilton isn't that great, so i go with gorgonzola, mmmmmmmmmmmcheesemmmmm Link to comment Share on other sites More sharing options...
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