What are you eating?

[Buffalobiian]

Oh it was. Do you want me to post the recipe?

If you don't mind, I'd be happy.

I can't remember if I've had Blue Cheese before... but I'm pretty sure I have. I think I found it a bit strong as well, but as long as I had it in moderation I thought it was good. From memory, "romano" cheese was one I was rather fond of.

[shinta|hikari]

I like Romano as well, but I have my reservations in using it. It is quite salty, and I once used it as a replacement for parmesan in a seafood risotto I was making, and it made it taste like the sea, and not in the good way. Maybe I just put in too much though.

[Alhuin]

I just finished eating a homemade microwave dinner that tastes just as good as a restaurant dinner to me.

I get these microwaveable chimichangas (jalapeno and cheese) and microwave them for a bit. Then sprinkle some shredded cheese (mexican blend is the best) over top and but it back into the microwave to melt it. Once it melts, pour some Ortega taco sauce (or salsa... but I prefer Ortega) and sprinkle some shredded lettuce around it. I make two at a time, so it's pretty much a complete dinner.

If I were to compare it to a restaurant dinner... If anyone has eaten at Tumbleweed and had the Burrito Deluxe dinner, Enchilada style... that's about what it's like.

[fahoumh]

I find that it is a love it or hate it thing. Most people I know either haven't tasted it yet, or dislike it, or worst of all, both. Yet, those that do eat it love it.

I also find that majority of those who do appreciate its flavour tend to be the ones with more sophisticated palates.

This might be because cheeses are not really a big part of my country's cuisine. The most common cheese we use here is called "processed cheese food", which obviously is not even real cheese. The sad thing about that is, most people don't even care or can't tell the difference between that and emmental, or gruyere.

I remember liking it the first time I tried it more than 10 years ago. And I would agree that people with more sophisticated palates tend to like blue cheese but someone else could counter with the "different strokes for different folks" adage. When I think of cooking with cheese in my culture, I would say there is a tendency to use it more in baking, particularly sweets. The first thing that comes to mind is knafe.

If you don't mind, I'd be happy.

[David75]

had natto over sashimi, and then a chirashi because the serving wasn't enough.
I so love natto, it reminds me of cheese I can not eat anymore (and God I loved cheeses and we have hundreds in France...)

Blue cheese? good one is a strong salty and spicy taste, something worth a try.
Often given to babies that have trouble to digest milk. A very small fraction of bluecheese diluted in milk)

If you are prepared to trash you oven and kitchen (yes, destruct both and trash them)
If you have people you wish you'd never see again
If you are highly tolerent to awful stink...
Then prepare a Maroilles pie.

Maroilles is a cheese from the north of France, I loved it, and even more in a Maroilles pie because the heat only makes it stronger.
But I'm one in a million with that fetish , usually anyone you serve that pie will become an enemy for the rest of your life

[Kraco]

Why can't you eat cheese anymore?

[LaZie]

Just made some fried rice today. It looks plain since there were no eggs or assorted vegetables in the fridge so I just made do with what I had. Hotdogs and rice

[The Heretic Azazel]

That's so ghetto.

[Buffalobiian]

That's so ghetto.

Nicely coloured though.

I have to wonder what it'd taste like without the usual stuff.

[shinta|hikari]

It tastes fine. Simple works as long as it is perfectly seasoned with salt and pepper, which is a lot more difficult than it seems.

My favorite fried rice is the one with sweet chinese sausage, garlic, and egg.

[shinta|hikari]

Sorry for the double post, but I wanted to bump the thread with new updates. I finally had the chance to upload new pics of my culinary adventures, some more fruitful than others. Here they are:

Chewy chocolate chip cookies

These came out perfect. Chewy with tons of chocolate chips. All my nieces (around 7 of them) feasted on them. I really have to thank Alton Brown for this one.

Melon Pan - the 3rd attempt
Before baking

After Baking

Best batch yet. The ones without the chocolate chips on top are filled with hazelnut chocolate cream. The cookie topping was nice, rich and crisp, while the bread inside was flavourful.

Baked Carbonara

Mixed feelings about this one. I did not mix the cream sauce into the pasta before baking and merely topped it. This resulted in uneven coating. Some parts of the casserole were perfect, while some lacked sauce and thus had little flavour.

Thick Crust Pizza with bacon and sausages

This really pissed me off because the bottom got burnt. It is literally inedible if the bottom part of the crust is not removed. My mom actually smelled the burning but chose to ignore it, which really ticked me off for both personal (the pizza) and safety reasons. Aside from the burnt parts, the crust and pizza were excellent.

Thin Crust Tom Yum Pizza and Classic Carbonara



The pizza was perfect, so much so that I had to post 3 pictures of it. This is my 3rd attempt at making thin crust pizza, and it seems the trite expression is true. I used Tom Yum sauce, which is basically a sour and spicy thai sauce, and topped it with chicken and mushrooms. The carbonara was made by my cousin under my instructions. It came out pretty well, only lacking a bit of salt IMO.

[darkshadow]

Lol I was talking about this in IRC the other day, your skills are exactly the ones I need to learn.

Baking your own pizza's and cookies is just the best thing ever.

[Buffalobiian]

a) The burnt pizza looks really good. Pity it burnt.

b) Tom Yum Pizza? First I've heard of it, and it sounds interesting. How does it taste compared to straight Tom Yum Noodles, for example? Stronger? Weaker? "Different"? I remember Tom Yum took a bit of getting used to before I liked it. I don't know if I still do.

c) Your cousin's carbonara doesn't look as good as yours. From the pics, it doesn't look dry enough. As for your problem with the sauce not dripping throughout the entire dish during baking, it usually doesn't happen anyway unless you've got some really runny sauce. Mixing it would be a good idea if you want to get the flavour to even out (and mix it again upon serving so you mix the drier and wetter portions up), or you can (and what I think most do) is stick the fork/chopsticks all the way down and eat the entire vertical cross section to get the lot.

d) Not sure if I've asked this before, but does well-done melon pan's colour look like that. From the photos, it doesn't look "cooked" enough, and still gives a slight raw feeling.

-----------------------

I wished I took photos for these, but my phone went in for repairs.

Lunch: tried out a new sushi place that opened up in a moderately close shopping centre. The prices are slightly higher than their nearby competitors, but they've got a broader range. They sell Makizushi as well as Nigirizushi, which is kind of rare here since most places focus on Makizushi (sushi rolls) only, in the cut and uncut versions. Naturally, I went for the Nigirizushi. (They had eel!).

To keep it short, it tasted pretty good

Probably the most interesting thing about it is that, unlike most foodcourt style shops, they've got a decorated dining area inside with very Japanese-looking wooden furniture and all. Its atmosphere sells big time.

Dinner: Chinese-BBQ pork, soy-sauce chicken with shallot&ginger sauce over rice + half a hard-boiled salty egg.

Seriously, shallot&ginger sauce added to rice/chicken/pork is heaven. Better yet, it was home-made, so instead of a little tub of takeaway sauce, we had an entire bowl.

[shinta|hikari]

Tom Yum Pizza pretty much tastes the same as any tom yum dish. I am not sure about the strength of flavour, since that depends a lot on preference.

Yeah, the carbonara was not dry enough mainly because the noodles cooled a bit before the eggs were mixed, leaving the eggs a tad raw and runny.

Melon pan is supposed to look like that. It looks really pale, almost whitish. The reason it appears a bit more yellow in the pics is because of the flash, which gives an odd yellow tint to everything. You can brown it a bit more, but that would detract from its traditional appearance.

[itadakimasu]

Best batch yet. The ones without the chocolate chips on top are filled with hazelnut chocolate cream. The cookie topping was nice, rich and crisp, while the bread inside was flavourful.

Those look delicious.

[shinta|hikari]

New stuff I made and feasted on:

Lasagna in bechamel sauce with beef and italian sausage



Adobo rice - Fried pork adobo rice surrounded by crispy fried chicken flakes and topped with sauteed red onions and crunchy garlic, a dish I invented. It is really unhealthy, but delicious in moderate amounts.


Apple muffins with Cinnamon crumb topping - My cousin made this under my instruction. It turned out really well.


Homemade yakisoba pan with aonori and japanese mayo on top. I used bacon instead of the normal pork slices because it goes so much better on bread and with the mayo.

[Lucifus]

Good god. I want some; like no joke. That's just not fair.

But seriously, don't give your family and yourself a heart attack, but those muffins and the rice look like their to die for man.

Good job on your cousins part.

[Buffalobiian]

I could really do with some of that lasagne right now.

Could you describe how your rice tastes? It looks really interesting, but it's hard to imagine the flavour from simply looking.

[shinta|hikari]

The adobo pork in the rice and the rice itself are basically soy sauce, vinegar, and sugar seasoned. The vinegar and sugar flavours are very subtle, but the saltiness from the soy sauce is quite apparent.

[Sapphire]

Biggest strawberry I've ever seen, thanks to California agriculture. They come in boxes of 6-7 at the dollar store.