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Post by Black Hand on Sept 29, 2021 20:01:28 GMT -7
I've heard of this combination several times and it just sounds wrong.... Oh no, my friend. It is a match made in heaven!😁👍 I am a genetically-deficient Sicilian - not a big fan of most cheeses and especially ones like Parmigiano, Romano, Pecorino and others. Even sharp Cheddar can be too much for me...
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Post by brokennock on Sept 30, 2021 6:38:11 GMT -7
I guess my crossbreeding worked out, great-grandparents off the boat from Sicily, all 4 of them on my Dad's side. Mom's side? Well,,, they can be traced back to when New York was New Amsterdam. Mostly your typical New England Yankee stock since then. English, some French, a smidge of Italian, lord only knows what else. But, it works well when it comes to culinary enjoyment. It also helps that we were never allowed to be fussy eaters and had to at least try new things.
Still wondering about that orange and red spreadable cheddar???
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Post by brokennock on Sept 30, 2021 6:41:10 GMT -7
Oh, and maybe I should be more clear on the sharp cheddar and apple pie combo. One isn't melting it onto the pie, or necessarily putting it on the pie. It is just eaten with the pie. I guess the sharpness of the cheese with sweet and tart of the apples and spice of the cinnamon and nutmeg creates a kind of wine and cheese effect.
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Post by Black Hand on Sept 30, 2021 7:02:01 GMT -7
I'll take a glass of red wine with my pie if I have a choice.
Don't misunderstand - if the cheeses I mentioned are part of the recipe (such as Eggplant Parmigiana, Timbale and Pasta Incaciata), I have less of a problem. However, when eaten by themselves or liberally sprinkled (like snow) onto a dish as a condiment (like is done with pasta), I'll pass or ask for some without.
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Post by hawkeyes on Sept 30, 2021 9:22:14 GMT -7
Sicilian rebels!
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Post by Black Hand on Sept 30, 2021 12:00:30 GMT -7
And PROUD of it! Lemme make you an offer you can't refuse....
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Post by brokennock on Sept 30, 2021 15:53:19 GMT -7
Wanna make a land deal? Or play games that deal in death?
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Post by Black Hand on Sept 30, 2021 18:37:55 GMT -7
"Never go in against a Sicilian when DEATH is on the line...." - Vizzini
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Post by Black Hand on Sept 30, 2021 18:44:12 GMT -7
Back to cheese - there is no reason why cheese can't be carried. Personally, I'd wrap it in brown paper or cloth and keep it in my pack.
As a matter of fact, on one scout I ended up making Grilled Cheese sandwiches. After a very long day of climbing up the rock face next to a waterfall, hiking to a high mountain lake, getting caught in a surprise blizzard and eventually making it back to camp just before dark - we were famished. Someone had bread, someone had cheese and another butter - I broke out my frypan and went to work. The delight of hot, melted cheese and buttery, toasted (fried) bread alternately salty, fatty and hot was utterly amazing! I couldn't cook them fast enough....
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Post by brokennock on Sept 30, 2021 19:30:37 GMT -7
From Seed Time On The Cumberland,
"No proper place for cooling milk in summer meant not only blinky milk unfit to drink, but no sweet cream for the cream jug that most of them had, and neither good butter nor buttermilk could come from milk not properly cooled. Still, a body could make cheese. The first step was to get the stomach of a freshly killed calf, scour it well with salt, let it drain awhile, then put in fresh salt, and sew it up. The salt-filled stomach was then kept wet overnight in salt water. Next morning the woman extracting rennet for cheese took two quarts of “fresh spring water,” and into it put “hawthorne hops, rose leaves, cloves, cinnamon, mace, marjoram, and two large spoonfuls of hops.” After boiling the mixture for awhile she cooled it until “milk warm,” then poured it into the salted maw or stomach; she added a slice of lemon, sewed the stomach up again, and let it stand for two more days. The resulting liquid was rennet, ready either for mixing with fresh milk, or bottling for future use.89 The pioneer housewife could follow the above recipe only in principle, using salt enough to extract the rennet and keep the stomach from putrefying. Her use of spices and sliced lemon all depended; it is doubtful if any family on the Cumberland was ever so remote as not to have nutmeg,90 and other spices commonly sold such as cloves, and some had rose leaves as soon as the cuttings from “back home” had flowered, but whole lemons were a different story, even among the very wealthy families. Lime juice and orange or lemon juice were brought up from earliest days, but I found no mention of the whole fruit until around 1812. Once the rennet was extracted, cheese making was fairly simple; the press could be made with a rock-weighted pole, and the same spring house good for cooling milk would do for curing cheese, but cheese, though now and then mentioned in accounts of home cookery, was never of prime importance on the Cumberland. Middle Tennessee did not even supply her own needs, and cheese from New England was in later days, advertised in the Nashville papers.91 The trouble with cheese was that, in the making of it, the remaining liquid was whey, not the good, thick buttermilk that came from the churn along with butter. When a body made cheese, there was not even clabber, a thing we children loved as much as did John Lipscomb who made “great slaughter”92 on it in 1784; carefully lifted from the bottom of the cream crock, eaten with salt and pepper, nothing could be more refreshing on a hot day. And so the Cumberland housewife made butter instead of cheese; and butter early became a surplus product to be sold down the river and always in demand."
Sorry my copy and paste seems to have not kept the original paragraph structure.
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Post by artificer on Oct 10, 2021 1:13:31 GMT -7
In 1998 during an off weekend for the World Championships, I was delighted to find a Renaissance Fair "Group" set up outside Warwick Castle. These were not people "playing" at doing it correctly, but indeed had obviously done serious historical homework.
One lady was making small bowls of what we might call spreadable cheeses. The consistency looked a bit "goopier," though. The idea was they were to be spread on bread or the bread dipped into it. It had some curds in it, though they were smaller than what we find even in "small curd" cottage cheese. Most of it was an off or grayish white in color, but some had a yellow cast. I would have loved to have tasted it, but health laws in the UK prohibited it.
Unfortunately, that's all I can relate as I was more interested in the Leather Workers' tents/displays.
Gus
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Post by bushfire on Oct 24, 2022 22:26:28 GMT -7
when my wife and I went to Europe we really liked Manchego, which is an aged hard sheep cheese from Spain. We bought some and then proceeded on to England. It was in transit maybe half a day there and then refrigerated. We did our thing there, I went to Scotland for a roe deer hunt and then we travelled back to Australia. It would have been maybe 36 hours without refrigeration by the time we got home but was still fine.
On another note, I also ate at every opportunity Jamon Iberico, which is a spanish prosciutto but the pigs are finished in an acorn forest and the meat has a delicious nuttyness to it. My mouth is watering remembering it now!
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