marf Posted February 3, 2010 Share Posted February 3, 2010 i love blue cheese or stilton sauces on steak. here http://www.epicurious.com/recipes/food/views/Veal-Chops-with-Caramelized-Onion-and-Stilton-Sauce-1820 Link to comment Share on other sites More sharing options...
SR4 Posted February 3, 2010 Share Posted February 3, 2010 blue cheese and steak work perfectly together blue cheese is great with any kind of carrot or squash or brocolli soup...mmmm Link to comment Share on other sites More sharing options...
Fred McGriff Posted February 3, 2010 Author Share Posted February 3, 2010 i love steak and i love blue cheese but together I just want to be focusing on one flavor. so i dont like blue cheese on my steak. i like it on my burger though because burger is lower quality beef. Link to comment Share on other sites More sharing options...
SR4 Posted February 3, 2010 Share Posted February 3, 2010 that's a good point. though if im going to say, outback steakhouse, id go with the blue cheese. if im cooking it at home, i know how to fit it to personal preference. blue cheese burger is brill though, havent had one for a while, i used to chomp one with raw onion on it. Link to comment Share on other sites More sharing options...
kaini Posted February 3, 2010 Share Posted February 3, 2010 when i eat blue cheese, generally the cheese is the focus. i might get some good bread. polish sourdough bread. optionally some small tomatoes on the vine and fresh basil. but the funk is centre stage. edit: and now i want a hunk of roquefort. i have oakwood, smoked gouda, a big chunk of parmegiano hmmm maybe some brie i'll get back to you watmm Link to comment Share on other sites More sharing options...
SR4 Posted February 3, 2010 Share Posted February 3, 2010 i definately wouldnt crumble high quality blue cheese...more of a mediocre guy Link to comment Share on other sites More sharing options...
YEK Posted February 3, 2010 Share Posted February 3, 2010 my favorite = petri dish cheese Link to comment Share on other sites More sharing options...
kaini Posted February 3, 2010 Share Posted February 3, 2010 sometimes you need an offset - like you can get some gorgonzola that's fucking industrial. less common, unfortunately, is roquefort like that both are very salty... if your cheese is hardcore, add razor thin slices of tomato and finely chopped basil. and the good bread is *essential* but maybe have some sort of indigestion shit ready. at least if you're me. if i feel the need to add some meat, it's generaly good salami. but then *really* have some sort of indigestion shit ready. at least if you're me. Link to comment Share on other sites More sharing options...
SR4 Posted February 3, 2010 Share Posted February 3, 2010 how, i jsut got a great idea\\ gonna occasionally eat a toasted tomato and cheese sandwich goddamn thats BRILLIANT thank you for the idea. Link to comment Share on other sites More sharing options...
kaini Posted February 3, 2010 Share Posted February 3, 2010 crap, i have some fucking double gloucester for those of you who have never had double gloucester it's the cheese equivalent of having niggas come over for forties and blunts Link to comment Share on other sites More sharing options...
SR4 Posted February 3, 2010 Share Posted February 3, 2010 is that good or bad? that phrase could go both ways good as in im chillin with my bros poppin OE's bad as in i am providing these cheapskates with booze and preciously rare weed. Link to comment Share on other sites More sharing options...
BobDobalina Posted February 3, 2010 Share Posted February 3, 2010 Carr's Melts complement blues quite nicely. I've yet to find a biscuit here in the states to fill the void. Mrs. Dob and I tend to enjoy our Stilton with a nice red wine, some grapes and other fruit de jour. Link to comment Share on other sites More sharing options...
Guest iep Posted March 4, 2010 Share Posted March 4, 2010 i bought half a sheep cheese (400g) from a local producer the other day. they make a great sheep's cheese that has been aged until it's crumbly and slightly acidic. excellent! the first dutch sheep cheese i've had that can match the depth of flavor of the other local aged cow/goat cheeses. on the way back i stopped in at the smokery and had me a pound of finely-sliced smoked beef shank. then, last stop, the bakery, for a loaf of walnut-sourdough. whipped up a MEAN supper with just that, some rucola, and a nice belgian ale on the side! Link to comment Share on other sites More sharing options...
Guest tht tne Posted March 4, 2010 Share Posted March 4, 2010 crap, i have some fucking double gloucester for those of you who have never had double gloucester it's the cheese equivalent of having niggas come over for forties and blunts and play old-school nintendo? Link to comment Share on other sites More sharing options...
Fred McGriff Posted March 4, 2010 Author Share Posted March 4, 2010 as soon as i get over this lingering cold i'm going to treat myself to the most expensive blue i can find and then i'm going to fuck it. Link to comment Share on other sites More sharing options...
baph Posted March 4, 2010 Share Posted March 4, 2010 I'm reasonably impressed with the quality of the Trader Joe's branded Stilton, but since its branded as Stilton it has to be good, since there's only six dairies that have the Stilton-producing license, according to Wikipedia? So I guess it's a re-brand? Anyway, good mothafuckin cheese. Edit: the one I got has the funkiest looking rind I've ever seen on a Stilton. It looks like what hell would look like if hell was delicious. Link to comment Share on other sites More sharing options...
Fred McGriff Posted March 4, 2010 Author Share Posted March 4, 2010 i've had utterly crap stilton before, so i think it's definitely possible Link to comment Share on other sites More sharing options...
Fred McGriff Posted December 16, 2010 Author Share Posted December 16, 2010 I just got a wedge of bleu de Bocage... it's a goat's milk blue from south of france i believe. fucking mind blowing. it's really up there on my all-time favs. when i tasted it in the shop i liked it better than the roquefort they had. i love blue cheese winters. Link to comment Share on other sites More sharing options...
YEK Posted December 16, 2010 Share Posted December 16, 2010 i'm dreaming of a blue cheese Christmas... Link to comment Share on other sites More sharing options...
Guest David R James Posted December 16, 2010 Share Posted December 16, 2010 This is my sort of thread Link to comment Share on other sites More sharing options...
kaini Posted December 16, 2010 Share Posted December 16, 2010 one of my favourites of late: http://en.wikipedia.org/wiki/Cashel_Blue_cheese really creamy, with just a bit of bite. fucking amazing. Link to comment Share on other sites More sharing options...
Guest David R James Posted December 16, 2010 Share Posted December 16, 2010 one of my favourites of late: http://en.wikipedia.org/wiki/Cashel_Blue_cheese really creamy, with just a bit of bite. fucking amazing. kinda looks like a Brie or Camembert blue cheese. Link to comment Share on other sites More sharing options...
Guest EleminoP Posted December 16, 2010 Share Posted December 16, 2010 I have this stuff that the smallest little crumb makes my mouth feel like it's rotting several hours afterward even with multiple water/mouth wash rinsings. Got in a bit over my head I'm afraid. Link to comment Share on other sites More sharing options...
kaini Posted December 16, 2010 Share Posted December 16, 2010 one of my favourites of late: http://en.wikipedia.org/wiki/Cashel_Blue_cheese really creamy, with just a bit of bite. fucking amazing. kinda looks like a Brie or Camembert blue cheese. it's a bit like cambozola but way way better Link to comment Share on other sites More sharing options...
karmakramer Posted December 16, 2010 Share Posted December 16, 2010 where has this thread been, i am in love Link to comment Share on other sites More sharing options...
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