LindsayAnn

Love eating it, and the smell doesnt both me either... Although - I don't seem to LOVE the smell of it, it just smells good, as would any other food aroma that I am fond of

Ok, so I just opened this sucker....do I need to put it in the fridge? I kept my last jar in the fridge and it was very hard to spread whenever I needed it - can I keep it in the cabinet? I usually spread on crackers, sometimes with cheese too....any other unique uses for Marmite? Any other uses in cooking? Like as a flavoring enhancer? Lets talk Marmite! so salty, so yeasty, so good

Ok, here is my opinion (keep in mind, although I love my cheese and know a fair bit about it there are other folks lurking this forum that know FAR more than I, and that are FAR more experienced than I am at this point of my rather youngish life). Aged gouda will be easier to freeze than some cheeses (meaning, some more delicate, soft cheeses). Ages gouda is very hard and is already at a somewhat crumbly state...whereas softer cheeses, when frozen might forego some of their lovely texture characteristcs, aged gouda is already pretty dry...). I hope that all made since...so, having said that... Wrap in plasitc (i.e saran wrap). NOTE: some cheeses do better in tupperware or wax paper (like fresh or soft goats cheese...many do far better in wax paper). I would cut the gouda into pieces.....and freeze each of those wrapped in plasitc. Why cut in pieces? So that when you need a CHUNK you only have to pull that individual piece out and defrost it....once....and then enjoy it. I could be wrong on this...someone please correct me if I am. Also - you mentioned your aged gouda....as Aged...how "Aged"? 2 years? 4 years??? Knowing this might help others give you more accurate advice. I ahve had a piece of aged gouda that was 4 years aged...its been in the fridge for about a month and its still going strong and tastes the same as it did a month back. Gouda holds up very well and will last in the fridge longer than many cheeses...that will go bad after a few weeks. I expect my Gouda will still be good in a few months. Hope that that helps, and I hope that I am not way off on my recommendations!

I gpt those (the ginger ones) at a Walgreens about a month back - based on the high praises that the manager gave them. I also purchased the mint ones....I like the ginger the most. They are spicy! And - even better than chocolate dipped...these (all three-mint, cinnamin and gigner) are dipped in DARK chocolate....delish.

I am not even sure if I have had Cabrales. I try/buy so many cheeses I don't know the name of most - UNLESS they are on my list of favorites. My favorite blue is Niels Yard Stilton...its expensive but I always have some in my fridge. I am willing to spend money (even a lot) on good food....especially good cheese. Based on my liking of Neils Yard Stilton Blue...anyone have any recommendation for me on any other particular blues that you think I might like? I am always looking for a new favorite to add to my list....

Thought this would interest some of you (Especially you Garriotin)...Article is from the Chicago Tribune. To La Mancha and beyond The cheeses of Spain offer a tasty tour of the country By Lisa Futterman Special to the Tribune The cheeses of Spain are getting plenty of applause these days, gracias in part to the wave of tapas and small plate restaurants that are all the rage, but also thanks to their greater availability and general deliciousness. They also tend to be more reasonably priced than cheeses imported from their neighboring heavy hitters, France and Italy. More than 100 varieties of cheese exist in Spain today, each one more rustic and tasty than the next, each made from centuries-old recipes and traditions. While many Spanish cheeses are made from high-fat, vitamin-packed sheep's milk, giving them richness and intensity, there are many cow, goat and mixed milk cheeses available. Cows are raised in the northern highlands of Spain, and goats graze in the hotter, dryer coastal areas. Sniff around local cheese specialty shops for good variety and some unique finds. Much Spanish cheese is too fragile to travel overseas (especially fresh goat cheeses and young raw-milk cheeses), but more of the treasured wheels now can be found here. What follows is a selection of distinctive Spanish cheeses (in order of mild to strong) that are easily obtained.. Depending on the occasion, a selection of three to five would make an impressive platter. Offer them after the meal, European-style, or as an easy but dramatic appetizer. Do allow the cheeses to come to room temperature before serving (an hour set out on the platter will be perfect), and garnish your selection with simple breads or crackers (avoid flavored or overly salty choices), olives and perhaps a plate of Spanish Serrano ham or chorizo. Pour an earthy Rioja and a fruity albarino for a truly authentic fiesta. Manchego Spain's most popular variety, this simple table cheese from La Mancha, a high plateau in the center of the country, is a great start for those new to the bounty of Spain. Approachable, nutty, firm and not too sharp, manchego (mahn-CHAY-go) is best served in wedgelike slices and is wonderful with membrillo, a delicious quince paste. Manchego's quality and characteristics vary widely; look for the words "Denomination of Origin" or "D.O.," which tells you it is the true Manchego from the proper region and breed of animal. All Manchego is easily identified by the basketweave pattern on the waxy (inedible) rind, an imprint of the mold in which it was pressed. Mahon Matt Parker of The Cheese Stands Alone recommends aged mahon (mah-HONE) to customers seeking a Manchego upgrade. Born on the sunny island of Minorca from the milk of happy cows, the raw milk anejo version is aged 10-12 months after being rubbed with paprika and olive oil, preserving and enhancing its distinctly tangy, complex flavors. Look for artisanally produced mahon as opposed to the rather bland and rubbery industrial stuff (look for a D.O. designation or the words "artisan" or "artesano"). Often served drizzled with extra-virgin olive oil and fresh herb sprigs. Monte Enebro This handmade goat's milk cheese from Catalonia wears an assertive gray rind made of ash and mold, and its paste is mellow, chalky and distinctly goaty. As Monte Enebro (MON-tay eh-NEB-roh) ages for one to two months, the edges become runny and more strongly flavored than the middle. Libby Bonahoom of Bouffe loves the "yogurty creaminess of this sophisticated but not overpowering" beauty, but it's not for the faint of heart. Garrotxa Also from Catalonia, this complex, nutty, full-flavored firm pasteurized goat cheese is a darling of many local restaurant cheese plates. The noticeably herbal flavors of garrotxa (gah-ROACH-ah) come from the goats' natural Mediterranean diet, while its appealing earthiness comes from the inedible rind. Daniel Sirko, the fromageur at Pastoral, offers a fine artisanal version. "We are finally discovering Spanish products that are of equal or greater interest than the cheeses of France and Italy," he noted. Cabrales A real blue-lover's blue, from Asturias on the northeast coast of Spain, cabrales (kah-BRAH-lace) mixed-milk cheese shows deep blue veins, a creamy texture and a fruity, complex, sharp, but not overly salty flavor. Christopher Rees, cheese buyer at Fox and Obel, describes it as "gorgeous and piquant, not for the meek." The mold is produced naturally, thriving in the walls of the ancient, chilly limestone caves in which it is aged. This farmhouse cheese's production, like that of Mahon and Manchego, is firmly regulated by the D.O. Other favorites Sofia Solomon, cheese expert and owner of Tekla, Inc., a specialty foods importer, also recommends the smoky Basque Idiazabal; the oozy, gooey torta del Casar, and the queso de Murcia al vino, a.k.a. the wine-soaked "drunken goat." Shopper's guide to terms worth knowing Denomination of Origin (D.O.): A government designation indicating that the cheese (or wine or Serrano ham, for that matter) is being produced in the traditional manner of the region that it is from. The D.O. protects the integrity of these time-honored products; look for the initials on the label to indicate quality and distinguish the cheese from its industrially produced cousins. Membrillo: A traditional Spanish preserve made from quinces (an applelike fruit) and sugar, cooked to a firm paste. Traditionally served as an accompaniment to firm, salty cheese. Sold at many cheese counters by the ounce. Paste: The edible center of the cheese beneath the rind. Can be described as anywhere from fresh and creamy to melting to firm, and even, in the case of blues, moldy and veiny. Pasteurized milk: Milk that has been heated to high temperatures to prevent spoilage. Raw milk: Milk that has not been pasteurized, which preserves the vitamins, healthful bacteria and enzymes that naturally occur and produces a more robust, flavorful, interesting cheese. Rind: The outer coating of the cheese, which may form naturally or be manipulated. Natural rinds are created by molds or by air-drying; human intervention comes in the form of brines, rubs, washes or wax.

That is true Ellen. I sometimes soak the dried shrimp, somtimes don't. It depends on the dish. Without soaking, the dried shrimp have more fragrance. Since they will be stir-fried with the melons for a while, they will get soften up even without being soaked. When making other dishes, such as rice cakes, it would be better to soak the dried shrimp first. ← Hello hzrt8w! Loving your blog Your food is new to me...well most of it at least. The dried shrimp interest me (among many of your other meals)....Are these ever eaten as a snack? the notion of snacking on these appeals to me...well the sound of it does at least. I haven't ever tried them in any sort of fashion...so I am GUESSING that snacking of them would sound lovely...does it? If so: 1.) Are they crunchy and salty? 2.) Do they have a strong shrimp taste? 3.)Where would I buy these here in chicago....I know you might not know this one. 4.) And - last but most least, what are they made out of (other than dried shrimp), i.e any seasonings, preservatives??? Salt I am guessing (could be wrong) but what else? Thanks ahead of time - and keep up the good work...and taking pictures....

I just read thru this entire thread...quite good - question is "Why did it stop?" So I figured I would get it started again....I have soo many fav's, But I def have a soft spot for: epoisess (sp) Fresh Goat Chevre Niels Yard Stilton Blue Pleasant Ridge Reserve Cheddar (a big award winner) More too...I will think of them and post as they drift into my memory. I buy cheese so often that I do not remember many of the names of my favorites, I just go to the shop and know them by their look and description, and where I shop for cheese they are in huge wedges that they have to cut fresh for you so I can taste whatever I want before I purchase. I love living in chicago...so many cheese shops (soley cheese) and many specialty shops with huge, wonderful cheese selections from ALL over

I graduated from Iowa in May, 2004. Got my undergrad there in Business (Marketing degree and an Entrepreneual Cert.). Loved the food there. Pioneer co-op, as mentioned....nice cheeses (although now that I live in the 'big' city (chicago) I have wayyyy more cheese selections and shops to chose from...yay!). Baldy's, as mentioned above, great wraps. One of my 8 roomates and friend since the 4th grade was obsessed with them! I loved the Bread Garden...soups and sandwhiches as mentioned above also The atlas...awesome meals (dinner and lunches) Linn St..... Gumbies was a classic late night delivery option for us college students after a night out on the town...mmmm pocky sticks (bread covered in cheese, with dipping sauces of garlic butter, ranch, marinara and a cheese sauce) I, personally, was obsessed with Pancheros...think Subway but not subs...rather burridos. You choose your fillings including meat/protein and fillers.....they make the tortilla right before your eyes....ball of dough, pressed flat, thrown on grill, 20 seconds or so per side....and voila! MMMMM Whitey'y ice cream and frozen yogurt....to die for creamy, dreamy goodness. My best friend at college (also from my hometown friend since 3rd grade, albiet different friend) was obsessed with Whiteys...especially after an evening full of studying for finals at the library or business building

Lindsay Ann: Pictures you will find plenty. Ah Leung is nothing is not providing pictures. But... errr... the fridge... hmmmm... Chinese don't use refrigerators! We cook everything fresh and consume everything cooked in a meal. (Well, typically it is.) Let me apologize in advance. No shots on my refrigerator or pantry. That's my condition of doing the blog accepted by Susan in FL. But she said "we'll work on that..." Too messy lah! ← Its okay - completely understand (now that you explained...I had no the that Chinese don't use fridge/freezer.....see how much I am already learning from you!!!) You can make up for it by taking pictures of all of your creations and outings....deal? LOL Susan in FL....I will help you work on him on the fridge/pantry issue....us ladies can be verrrryyy persuasive when we need to be....hehe

Sounds incredibly fun! Great Intro...I love when people blog to their own style/preference - makes each blogger's write up (blog) THAT much more interesting. Can't wait to see what you have stored for us.... Please do not refrain from taking ANY pictures Love the pictures. How about starting with some pictures of the fridge/freezer/pantry? PLEASE!!!!

Alright, I'll bite. I made banh xeo last Saturday. I have not been taking pictures of my food lately but here is a previous banh xeo. ← I am not farmiliar with this, looks delish though - what is it (description, ingredients, method to prepare, etc...) Thanks - even though I have no clue what it is or whats in it it looks so yummy!

WOW, right when I read where you were going for dinner I thought "no way - lucky chick". Daniel posts the most wonderful meals....pasta's, meat variety that seem to go on and on, desserts, sides...that boy could make cardboard, glue and sawdust taste like perfectly seared duck with the most delicious glaze atop a rissoto!! Jealous eyes cannot wait to see picts...I am crossing my fingers and praying to the higher-ups that you took a LOT of picts - as are all of my jealous fellow readers!

Hey Gariotin - I def think you need a stinky cheese...this is how I became aware of my love for the stinky devils...Epoise? MMMMM Also - how about a fresh goats cheese....chevre?

1950 - 2000 Burgers Pot Roast (is this american? Or am I WAY off?) Fried Chicken Apple Pie Mashed Potatoes 2000 - 2050 Burgers Tacos Pizza Ribs (Again..an American thing..right guys?) wings/hotwings

This may not be too disgusting to some, but many think its wierd.... 1.) I sprinkle hunks of cheese with salt....any cheese from your standard sharp cheddar to your artistan cheeses (stinky, strong, nutty,sweet, any type of cheese) - cows milk, goats milk, sheeps milk...doesnt make a difference! 2.) I salt my bagels and cream cheese, no matter if its an onion bagel with plain cream cheese (I use LOTS of cream cheese), or a blueberry bagel with plain or blueberry creamcheese....although if I am using blueberry creamcheese I do use less salt... 3.) The only beverage I buy at starbucks, even in the Chicago winters, is their iced frapachino (btw-I hate their coffee) (which is a blended drink, so its like a coffee/caramel smoothie/icee). When its negative 10 degrees outside I get stares...and people actually say "A FROZEN DRINK ON A DAY LIKE TODAY?"

Love coffee, have since I was about 8 years old (YIKES - what were my parents thinking?) I enjoy dunkin donuts, its not the best but I enjoy it. I like startbucks NOT for their coffee but for their frapaccino (a coffee like blend that includes some cofee, ice, milky type substance....blend - and you get a frothy frozen goodness). Thier straight coffee is BELCH, but any of their "specialty" drinks that have passed these lips have been delish (lattes, etc...) McDonalds is good too, depending on where from. I find it not consistent as well....some MCD have been great at serving me a quality cup, some average, and others pure BLECH. Lovin me my coffee

I like bpth, but prefer the crust....conveniently the fiance lieks the inside more. Often times I sneak the crust off of his plate of leftovers, and he takes my interior! Perfect match...that we are it appears!

How can you eat 8-10 cheeses alone for one meal and not gain a significant amount of weight? ← Haha many people (ok, some people) do the same thing, with no weight gain. I didnt say I ate 8-10 blocks of cheese...no way! But 8-10 chunks...maybe an ounce or two each, and 8 of them, yeah - almost every day unless I am not home for lunch or dinner. I usually eat a lunch OR dinner like this - not both. Good - oh so good. Been doing it for a while now. Maybe once I get older and my metabolism slows down I wont be able to eat this way - but for now...BRING IT ON

I too am not sure - I looked at your link, I do not eat most of those foods on a day to day basis (other than cheese...well it lists parmesan cheese - I eat that type but most often eat other cow/goat/sheep milks cheese varieties (I eat cheese daily, tons of it....honestly a plate of various cheeses for lunch every day almost - usually 8-10 types....I must be eating 150 fat grams in cheese a day yikes!), so it cant be cheese b.c then I would have headaches daily. I figure since I love cheese so very much I might as well indulge (ok over indulge) while I am young with low cholestorel/blood preasure levels! I find if I mistakenly eat something with MSG I usually get a headache...I am pretty sure its the cause - pretty sure as in 95% sure!

TIM TIM TIM take my advice, I love food and am a Chicagoan from the age of 7....therefore I have been here for 18 years. I live right downtown, and have lived all over the city (from off of Michigan to Wrigleyville (GO CUBBIES), Lincoln Park and Old Town. I vote for Chophouse. I love Gibsons too, but Chophouse is superior. Lawry's is also great (right off the Magnificant mile) - here is their site - http://www.lawrysonline.com/theprimerib_chicago_gen_info.asp Good luck...and you MUST MUST MUST report back to us!

Ha - Caviar from Lumpfish!! So they are saying its not really caviar at all! What are they trying to slip past us? Ain't gonna work on this broad!!! 2.79 for caviar...what? That seems CRAZY....oh yeah it would be crazy because its really 2.79 for lumpfish~

I second that nomination - I mean I third it!

So right you are - regarding the last portion especially - ground beef itself is often refered to as hamburger! And...if I ever wanted a hamburger and not the bun (this would be a rare occurance...I love the whole deal - with bun!), I would def. say "hamburger no bun, please". Also noted: I often times refer to a hamburger as a burger...I suppose that's slang for hamburger....wow I am lazy....those extra three letters "ham"...do they really take that much more effort to say than the burger? Haha

I can only speak for trotters...since I havent eaten at the others (would love to, but not for the price)....hense trotters was a rare treat. Its was magnificant...delish, great service, so many dishes each so unique... Desert was just as good as the pre-desert courses. It was all fabulous! Please please please report back and let us know, eh'?