![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Mmm. Cheesy
There is no foodstuff on the planet that cannot be improved by the addition of cheese of one kind or another. I’ve said it before and I’ll say it again. There are many, many different cheeses and there is always one that goes nicely with something.
So imagine my dismay, then, when I see that![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
colonel_maxim, himself no stranger to the gustatory excellence of the curd bewails the addition of a tasty mozzarella to bulk up a curry that is just too small for a single portion, but just too big to make it worth cooking additional victuals. In short, I was dumfounded.
I must confess that the glutinous side-effect of the mingling of cheese, curry and rice was an unforeseen bonus, but this in no way detracts from the basic question of taste. And the ensuing meal was decidedly tasty.
It did occur to me later, that this is halfway to being a recipe for a curried cheese patty, for had I had some flour, it would have been easily possible to make the curry into two or three patties and fried them. Now that would have been a tasty treat.
Especially with onions.
“Not a particularly discerning palate?”
Tch. I think the evidence speaks for itself.
So imagine my dismay, then, when I see that
colonel_maxim, himself no stranger to the gustatory excellence of the curd bewails the addition of a tasty mozzarella to bulk up a curry that is just too small for a single portion, but just too big to make it worth cooking additional victuals. In short, I was dumfounded.I must confess that the glutinous side-effect of the mingling of cheese, curry and rice was an unforeseen bonus, but this in no way detracts from the basic question of taste. And the ensuing meal was decidedly tasty.
It did occur to me later, that this is halfway to being a recipe for a curried cheese patty, for had I had some flour, it would have been easily possible to make the curry into two or three patties and fried them. Now that would have been a tasty treat.
Especially with onions.
“Not a particularly discerning palate?”
Tch. I think the evidence speaks for itself.
no subject
no subject
no subject
no subject
hehe
no subject
no subject
I can see perhaps cheddar or somesuch, the problem with mozzarella is the stringy element.
Still, never say never, and I'd try it before passing judgement.
On a related note, a friend of mine has an innovative method of thickening sauces (she can't use flour due to intolerances); instead she uses parmezan, a trick I really must give a go at some point.
no subject
no subject
no subject
I'm inclined to challenge you on this theory, and would be interested to hear how (and which) cheese could improve each of the following random examples:
Porridge
Corn Flakes
Chocolate Chip Muffins
KFC hot wings
Won ton soup
Treacle pudding
Challenge, eh?
Corn Flakes: Easy peasy; get yourself a nice white stilton (NOT a blue one), with mango or something similar in it. Just crumble it on top instead of sugar.
Chocolate Chip Muffins: Best way to treat chocolate is to keep with the themes. Cut the muffin in half and spread in a goodly dollop of Chocolate Capri, which is a nice chocolate goat’s cheese. Adds texture and a bit of bite.
KFC hot wings: Good old mozzarella melted over the top. Nice and mild to counteract the spice.
Won ton soup: Feta. Adds a little sourness and is slow to melt.
Treacle pudding: Harder, because it’s all bloody sugar. Something very tart to cover the cloying treacle. Xynotyro; a greek ewe’s cheese. Flaky texture and has a nice burnt caramel flavour.
Re: Challenge, eh?
- hoplessly in love
- very fat
- frightened
cheese genius...who'd a thought it...?
Re: Challenge, eh?
You are the Cheese-Lord!
Re: Challenge, eh?
That is made from a white Stilton base.
Re: Challenge, eh?
Re: Challenge, eh?
I've just read this list to Jem, and he wants to know what you'd put with Bananas & Custard
Re: Challenge, eh?
no subject