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Chimayo Joe

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  1. Chimayo Joe

    Roasted mushrooms

    That's my favorite way to prepare mushrooms. I could eat enough of them to make myself sick. Roasted mushrooms are always on my Thanksgiving menu.
  2. I guess maybe i have had cultured butter. Cultures are included in the ingredient lists of President(at least the salted variety) and Private Selection Salted French Butter.. i did a quick side by side comparison of the 4 salted butters i have in my refrigerator now (Kerrygold, Danish Creamery European Style, President, and Darigold Farmers Reserve.) It was just on their own and on a bit of toast. I liked President the best of those.
  3. I haven't had that many premium butters --Plugra, KerryGold, President, Private Selection French Butter(Kroger), Danish Creamery(American despite the name) and probably a couple of others. I'm not sure if I even have a favorite, maybe President. I like them all better than regular butter but not hugely so. I've never had cultured butter. Is it markedly different? And what would be the best uses for that?
  4. Chimayo Joe

    Nasty Ingredients

    I see Rogue River Blue won Grand Champion recently in the World Cheese Awards. Not sure if that one is available to me locally, but i may give it a try if it is.
  5. Chimayo Joe

    Nasty Ingredients

    I may be acquiring it. I've tried a few other blues since my earlier post: Gorgonzola Mountain, Roquefort, Bleu d'Auvergne, Point Reyes Original Blue, and Stilton. They're still not favorites, but I started to see their appeal when I tried them on burgers. Roquefort surprised me since it has such a strong blue flavor, but the way that combined with the richness of the sheep's milk made it one of the blues I liked best. Also liked Gorgonzola Mountain better than the others I've tried. Didn't care for Stilton, but maybe sometime in the future I'll give it another try.
  6. Chimayo Joe

    Nasty Ingredients

    I've gotten over my fear of most cheeses, but blues still cause me some apprehension. This year I've tried over 70 varieties of cheese that were new to me but only two blues (Cashel and Cambozola.) Didn't hate them but didn't like them well enough to buy them again. Those are supposedly mild blue cheeses. Thus far, I just don't "get" blues.
  7. I hadn’t been to Carl’s Jr. in years, but I watched a Good Mythical Morning YouTube video where Carl’s Jr. won their chicken tenders shootout. I don’t usually put much credence in those guys’ taste tests(or anything else), but that Carl’s Jr. beat out even the chicken places including Popeyes caused me to give Carl’s Jr. a try. Lo and behold, their chicken tenders are really good. I’m sure it helped that they cooked them to order while I was sitting in the drive-thru, but they were still really good when I got home half an hour later.
  8. I’ve made roux in Pyrex in the microwave a few times. It works, but I was always a little concerned about doing it. That would be like Cajun napalm.
  9. I have the non-ebook versions of Madison's vegetable soup book and Negrin's pasta sauce book. They're both well worth owning.
  10. Cotswold is a cheese similar to cheddar that has onions and chives in it. Do the onions and chives present any special hazard? I'm a bit of a paranoiac about botulism.
  11. I ran across this ribbon grater at Walmart. The blade pattern is very similar to a Microplane grater that I've been looking for. The cover was a bit of a pain to get to fit on it, but I thought it might be worth a try. I don't know if there's something seriously wrong with it or if Walmart is just trying to get rid of it or what, but it rang up as 40 cents! I haven't used it yet. https://www.walmart.com/ip/Mainstays-Blue-Grater/391187241
  12. I like Del Taco a little better than Taco Bell. I usually get a Del Beef burrito from there and add some extra cheddar when I get it home. Their street tacos pretty good but a bit pricey compared to my local taquerias. I haven't had a burger from there, but I have had their fries, and they are good. I've only had frozen supermarket White Castle sliders which I would hope are a poor imitation of the real thing because they aren't great.
  13. Chimayo Joe

    About pecorinos?

    I like Pecorino Calabrese a bit more than Pecorino Romano. It's like Romano lite--less pungent but still pretty salty. It had been a while since I've had Romano, but recently I'm finding that I even like that more than I used to. Not sure why that is, maybe some sort of lingering cheese phobia from childhood that I'm finally shaking off completely LOL. Not pecorino, but I've picked up a small amount of Ewephoria (aged sheep's milk gouda) to try. Like I said in my original post I know very little about cheeses, so this is a whole new world for me. I also liked the Piave(aged red label.) Much milder than Parm-Reg but still nice flavor. And I bought Liz Thorpe's The Book of Cheese which I think is going to be tremendously useful to me. Amazon has it for $22 ($40 retail hardcover.) It's a really nice book. https://www.amazon.com/Book-Cheese-Essential-Discovering-Cheeses/dp/1250063450/ref=sr_1_1?keywords=Liz+thorpe&qid=1550275537&s=books&sr=1-1
  14. I haven't had fries from every place on that list, but I'd say it matches up fairly well with what I have had. I've only had fries from Five Guys once, but I'd put them at the top. Only had fries from In-N-Out a couple of times, and I'd put them near the bottom (I'd order them well-done if I'm ever there again.) I don't know why more places don't do crinkle cut fries. They can be very good. I agree with Toliver to skip the fries at Sonic and get tater tots instead. Wienerschnitzel is a guilty pleasure for me. Their fries aren't very good, but sometimes a chili cheese dog(or two) with onions from there is just what I want. The components are cheap but come together to produce something better than it should be.
  15. Chimayo Joe

    About pecorinos?

    Thanks for the info. I bought some Pecorino Calabrese tonight but haven't tried it yet. The supermarket also has Pecorino Tartufello which I understand to be a Toscano with black truffles that has only been aged a month. I'm sure I'll buy some of that sometime. I also bought some Piave (a fairly hard cow milk cheese I've never had.) I haven't tried that one yet either. I'm hoping it will be good grated over pasta. I'm mainly looking for cheeses to vary with Parmigiano-Reggiano (which I dearly love) in that role.
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