The Wine and Cheese Thread

[Collar_N_Cuffs]

Bitter melon.

My husband will eat nearly anything and has to work at forcing this stuff down. It's extremely bitter and no matter how we've tried it we just can't do it.

The fruit looks a lot like what is known here as Tex-Mex cucumber. It's sort of spiky, and more bitter than a regular cucumber, but nothing like what you are describing taste wise. I have no idea what the real name of it is, as I have only seen it rarely and at the farmers market.

As to your melon, it seems like the only way to eat it would be to change it completely from what it is. Seems.. kind of silly. Unless you just haven't hit upon the correct recipe yet.

 

[MeekMe]

The fruit looks a lot like what is known here as Tex-Mex cucumber. It's sort of spiky, and more bitter than a regular cucumber, but nothing like what you are describing taste wise. I have no idea what the real name of it is, as I have only seen it rarely and at the farmers market.

As to your melon, it seems like the only way to eat it would be to change it completely from what it is. Seems.. kind of silly. Unless you just haven't hit upon the correct recipe yet.

I don't think there's a way to make it better. We've tried it as chanpuru (Japanese) and done another soup type dish (Chinese) and my Bangali friend cooked it and it is always basically terrible.

There's no helping it.

 

[Collar_N_Cuffs]

I don't think there's a way to make it better. We've tried it as chanpuru (Japanese) and done another soup type dish (Chinese) and my Bangali friend cooked it and it is always basically terrible.

There's no helping it.

Chicken food

 

[desertslave]

Chicken food

Imagining a dinner party several months in the future where guest 1 leans over to guest 2 and whispers "does this chicken taste bitter to you?"

 

[La damnee elle la licorne]

 

[cfuhrer]

Step 1. Talk to everyone possible about making cheese.
Step 2. RTFM
Step 3. More talky.
Step 4. RTFM again.
Step 5. Buy cheese making supplies.

Check, check, check, check and checkypoo!

Step 6. #@¢* it all up the first time around and learn valuable lessons.
^^^^^ That's where I will be tomorrow

Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it!

 

[Collar_N_Cuffs]

Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it! Do it!

What do you think? Should I do it?
As it goes, the milk was so tasty that I drank it
But I'll be getting more, just as soon as I get my self control back into shape

 

[desertslave]

What do you think? Should I do it?
As it goes, the milk was so tasty that I drank it
But I'll be getting more, just as soon as I get my self control back into shape

I just discovered that one of our local dairies (after much sturm und drang mit dthe local food authorities) is offering raw milk at one of our local farm markets. I am thrilled beyond words! This is the time of year that the local markets really get fired up (aka non-heatstroke season) and a few new ones are starting up. We're going to have fun exploring them!

 

[Collar_N_Cuffs]

I just discovered that one of our local dairies (after much sturm und drang mit dthe local food authorities) is offering raw milk at one of our local farm markets. I am thrilled beyond words! This is the time of year that the local markets really get fired up (aka non-heatstroke season) and a few new ones are starting up. We're going to have fun exploring them!

Yes, I just love raw milk! I told a few friends about it and they were freaking out, like if I drank raw milk I would die immediately The industry has us ridiculously cowed on the subject, I would say

I hope MWY is proud of me for that one!

 

[desertslave]

Yes, I just love raw milk! I told a few friends about it and they were freaking out, like if I drank raw milk I would die immediately The industry has us ridiculously cowed on the subject, I would say

I hope MWY is proud of me for that one!

Groannnnnn on MWY's behalf!

When I was a teen, Mom had a friend 'in the country' who kept chickens and had this absolutely pristine processing area. Everything was white tile...floor, walls, etc, except for the stainless steel counter. It screamed CLEAN. The state came down on her for not jumping through about $500 (@1972 dollars) in licensing and inspection fees for selling her chickens. Meanwhile, at the historic downtown market, the floors were scummy, the place always smelled vaguely of rot, and flies were everywhere. What's wrong with this picture? Mind you, Mom bought meat at that central market, and we never got sick from anything there, but to this day I sort of twitch about meats "shown" on ice, vs. good refrigeration.

 

[Collar_N_Cuffs]

Groannnnnn on MWY's behalf!

When I was a teen, Mom had a friend 'in the country' who kept chickens and had this absolutely pristine processing area. Everything was white tile...floor, walls, etc, except for the stainless steel counter. It screamed CLEAN. The state came down on her for not jumping through about $500 (@1972 dollars) in licensing and inspection fees for selling her chickens. Meanwhile, at the historic downtown market, the floors were scummy, the place always smelled vaguely of rot, and flies were everywhere. What's wrong with this picture? Mind you, Mom bought meat at that central market, and we never got sick from anything there, but to this day I sort of twitch about meats "shown" on ice, vs. good refrigeration.

Yeah, it's not exactly brimming with common sense, is it?

 

[desertslave]

On our last foray to Costco for the year, just before Christmas, we indulged in one of our 'silly things'....buying wine because of the name and/or label. This one was irresistible on both counts: Freak Show Cabernet

I should have known I'd love it, it's from the maker of 7 Deadly Zins.

It's a delicious, oaky, rich red. And the label is just plain fun!

 

[La damnee elle la licorne]

 

[cfuhrer]

Typically if the cheese crumble naturally, it is meant to be served crumbled. Ie: a bleu.

Many don't know that hard cheeses, most notably cheddar, are meant to be served in chunks.

 

[Collar_N_Cuffs]

I don't care how I am served cheese, as long as I can eat it

 

[cfuhrer]

I don't care how I am served cheese, as long as I can eat it

Huzzah!

 

[desertslave]

I don't care how I am served cheese, as long as I can eat it

My feelings exactly!

 

[cfuhrer]

Because I don't want this thread to die:

I made yogurt this weekend. I like making yogurt, it's yummy.

 

[seela]

Because I don't want this thread to die:

I made yogurt this weekend. I like making yogurt, it's yummy.

It is yummy and so easy to make, too. I've usually made my own yogurt too, but lately there's been so little use for yogurt in our household that I've resorted to buying tiny tubs of it when I need it instead of having it always on hand.

And on the cheese front I've moved on to now always making my own paneer. It's also very easy and way cheaper than buying it ready made.

 

[desertslave]

It is yummy and so easy to make, too. I've usually made my own yogurt too, but lately there's been so little use for yogurt in our household that I've resorted to buying tiny tubs of it when I need it instead of having it always on hand.

And on the cheese front I've moved on to now always making my own paneer. It's also very easy and way cheaper than buying it ready made.

Please share? I love saag paneer, and it would be so cool to DIY.

 

[seela]

Please share? I love saag paneer, and it would be so cool to DIY.

It's literally only about bringing milk close to the boiling point, adding lemon juice and stirring until it starts to clot and then letting it simmer for a little while. A friend of mine makes it by bringing the milk to a boil, adds the lemon juice and covers the pot and lets it cool down like that.

Then simply drain it through a cheese cloth, give it a squeeze and/or hang it somewhere to drip for a while depending on how firm you want yours to be, rinse it off and place between two plates in the fridge to flatten and firm up further if you so wish.

I use about 1 tablespoon of lemon juice per half a liter (about two cups) of milk. I've noticed that sometimes you need a little more to "extract" all the curd, but sometimes a bit less will do, I don't know why that varies. I add it one tablespoon at a time and see how it goes.

 

[cfuhrer]

I've noticed that sometimes you need a little more to "extract" all the curd, but sometimes a bit less will do, I don't know why that varies. I add it one tablespoon at a time and see how it goes.

It has to do with the amount of butter fat in the milk.

 

[seela]

It has to do with the amount of butter fat in the milk.

Interesting. I use regular storebought milk which is supposed to have the same fat content every time. I thought it has something to do with the temperatures and was thinking about checking the thermometer in the future batches to see if my theory holds water, but now I don't have to bother with such nonsense. Good.

 

[cfuhrer]

Well, you got me thinking, so I went to check. But - my big cheese book is in storage and my little cheese book just glosses over curd formation with acid coagulation.

So you might be right, as I am working from memory (which I really should know better than).

 

[desertslave]

New (to us) wine recommendation: Gnarly Head Authentic Black.

Oh my oh my this is tasty! Very rich, oaky and a little smoky, with a kiss of sweet berries at the end. It as on display at the store and I love their Old Vine Zin, so it was an easy choice.

I think it would pair with a strong cheese plate or red meat very nicely.