Comments for "Cheese Addiction" Talk at VideoSift.com

By djsunkid

djsunkid (http://djsunkid.videosift.com) — Tue, 08 Jan 2008 03:09:31 -0800

Little known fact: if you write a long paean proclaiming your love of cheese -- it doesn't matter how cleverly or wittily you disguise it as a dire warning -- Within a short period of time you will DIE if you don't eat some delicious delicious cheese. Thank god my girlfriend had a stash of havarti in the fridge.

By dag

dag (http://dag.videosift.com) — Tue, 08 Jan 2008 03:17:31 -0800

*quality stuff. I had some gouda today that was delicious on a corn cracker with a bit of hot salami.

By siftbot

siftbot (http://cooking.videosift.com/member/siftbot) — Tue, 08 Jan 2008 03:17:31 -0800

Awarding djsunkid with one star point for this contribution to Sift Talk - declared quality by dag.

By deputydog

deputydog (http://cooking.videosift.com/member/deputydog) — Tue, 08 Jan 2008 03:58:41 -0800

oh, the power of words. as i read that i became increasingly hungry - i now have a block of ridiculously mature cheddar in one fist and an apple in the other (i type using teeth and nose during feeding hours). i'm off to get some parma ham.

cheers djsunkid.

By MINK

MINK (http://cooking.videosift.com/member/MINK) — Tue, 08 Jan 2008 07:59:17 -0800

mmmm nice article man I was vegan for about 3 months before I gave in to the cheese. Especially in an omelette.

For those of you watching in Lithuanian:

Rokiškio
Džukijos
Medžiotojų

and the brie is nice too.

But my real addiction is the "varškė"... basically curds / cottage cheese but in many many variations... it's niiice, you can put it with absolutely anything, sweet or savoury. It's everywhere.

You can even get it in a lump covered in chocolate called "Surelis". This is so rich I can't really eat a whole one, but it's everywhere. People are addicted. A friend once shouted in a 24/7: "WHAT KIND OF SHOP DOESN'T HAVE SURELIS???" and wouldn't leave until we dragged him out.

lithuanian pastries filled with varškė:
http://www.qedata.se/bilder/gallerier/litauiskt-galleri/mat/konditori.jpg

By choggie

choggie (http://cooking.videosift.com/member/choggie) — Tue, 08 Jan 2008 10:05:37 -0800

There is no cheese that I would not eat, few that I have not eaten, and none that is so stinky that I would not spread it on anything suitable and chow.

a nice wheel a Gouda smoked slow next to the BBQ, and eaten while waiting for the carne.....mmmmmmmmmmmmm!

Welsh Rarebit:
Ingredients

* 25g Butter
* 150ml Welsh ale-(use milk, if you don't want to have trippy dreams)
* 175g mature Welsh farmhouse Cheese (you can replace this with the sharpest cheddar you prefer-(NO SUBSTITUTES FOR SHARPNESS!)-meaning no poncy chesse you happen to have lying about
* 25g Flour
* 1/2 tsp prepared mild Mustard (Coleman's is best)
* 2 egg yolks
* 4 slices bread

Method

1. Place the butter, milk or ale and cheese in a saucepan and heat gently until melted and smooth in consistency.

2. Stir in the flour, and bring the mixture to the boil, stirring constantly.

3. Remove from the heat and add the mustard and seasoning. Leave to cool for 5 minutes, then whisk in the eggs.

4. Toast the bread on one side, turn over and divide the rarebit mixture between the slices.

5. Place under a hot grill and cook until bubbling and golden.
Welsh rarebit is traditionally served on toast, sometimes with a poached egg on top. Many chefs have taken to using the rarebit mixture for more adventurous dishes such as a topping for fillet of Welsh beef, or cod. It's ideal as a vegetarian dish and is exceptionally good poured over roasted vegetables, then baked in the oven until golden.
You can add various flavourings to the rarebit base such as herbs, fresh chilli, garlic, cooked leeks, chopped ham

Perfectionist's note: Welsh Rarebit is a stand-alone affair-a good sourdough is best-Her starter's activity, together with the beer's yeast and other constituent's, the actives in the cheese, the mustard, have produced repeatable mildly psychoactive, nocturnal effects when eaten on an empty stomach, just prior to bed.-choggie hasn't made this in a number of years-djsunkid is about to, and tell us all about his whacky night-moves......

By MINK

MINK (http://cooking.videosift.com/member/MINK) — Tue, 08 Jan 2008 12:38:44 -0800

or just have a stilton and peanut butter toasted sandwich.

like i just did.

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

By Issykitty

Issykitty (http://issykitty.videosift.com) — Wed, 09 Jan 2008 01:12:13 -0800

Cheese! I love me some goat cheese quesadillas with sun-dried tomatoes. Oh, and if you love sharp cheddar, Tillamook extra sharp white from Oregon is the best around!

By raven

raven (http://cooking.videosift.com/member/raven) — Wed, 09 Jan 2008 07:40:19 -0800

MMmmm.... nice rarebit recipe Choggie! Although if yer feelin' lazy, I can recommend a similar equivalent... Welsh Red Dragon Cheese... its a cheddar with the ale and the mustard already mixed in... OMG so good! I know Whole Foods carries it... really the only reason I ever go there is for the cheese and olives, can't beat their selection I'm sad to say.

Other tasty cheeses I adore: Spanish Manchengo, a nice soft Port Salute, a slightly warmed Camembert, Drunken Goat, extra Aged Gouda, and this delicious Goat Chevre made by a local goat farm... oh it is heaven indeed!

By MINK

MINK (http://cooking.videosift.com/member/MINK) — Wed, 09 Jan 2008 09:54:48 -0800

mmmm port salut c'est fantastique sur la baguette

By choggie

choggie (http://cooking.videosift.com/member/choggie) — Wed, 09 Jan 2008 12:25:30 -0800

Glad to hear yer a born-again non-Vegan, MINK...of all the folks most irritating, opinionated, rude, inconsiderate, or plain koo-koo, vegans I have known......

By MINK

MINK (http://cooking.videosift.com/member/MINK) — Wed, 09 Jan 2008 14:53:02 -0800

redacted because it was disgusting and shouldn't be in a nice thread about cheese.

By MINK

MINK (http://cooking.videosift.com/member/MINK) — Wed, 09 Jan 2008 14:54:56 -0800

i was born near cheddar.

how interesting.

By kulpims

kulpims (http://cooking.videosift.com/member/kulpims) — Thu, 07 Feb 2008 06:09:26 -0800

Cheese Shop