stilton cheese

Ah, here it is:

It's Gloucester, not Wensleydale.

jesus christ am i looking forward to dinner tomorrow

i made gorgonzola schnitzels

basically i made a stuffing mix:

2 slices of stale irish soda bread

6 cloves of garlic

a quarter block of gorgonzola

a hefty fuck of whole black pepper, dry-fried til it cracked, and then ground

1 crumbled weetabix

blended it, pressed it between two slices of baking paper to squeeze out the moisture, then dry-fried some more to evaporate the last of it

got 5x pork chops, filleted, with the fatty bits reserved to make gravy

hammered the shite out of the fillets (with an actual hammer, reusing the baking paper in between) until only a few mms thick.

coated in flour

dipped in egg

coated in stuffing mix

left to stand in the fridge

i get Thrifty Sharp Cheddar.

continuing on with my blue cheese experimentation, this week I got a quarter lb of St. Agur blue cheese. It is a french blue, creamy, and good as FUCK. not as strong as the piccante, but fucking jesus it is good as fuck. holy fuck indeed.

I think I will try to make some stuffed mushrooms of some sort with it.

i was addicted to st. agur for a while

sometimes with the st. agur i get a strange aftertaste and it makes me feel like i'm drowning in fecundity and then i become too aware that i'm eating mold. i still have a long ways to go before i truly appreciate these fine cheeses, much like a typical european would need an extra decade to appreciate hip-hop.

  tauboo said:

  dildo said:

  tauboo said:

i make pretty much that spaghetti carbonara but with mascarpone instead of cream, usually no onions--just loads of garlic, and an egg

 

and all this should be a "carbonara"?

what?

 

are you just saying you don't know what carbonara is, or..?

well, here's the wiki text for carbonara

 

Carbonara

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Spaghetti alla carbonara

Spaghetti alla carbonara

 

Pasta alla carbonara (usually spaghetti, but occasionally linguine or bucatini) is an Italian pasta dish based on eggs, parmigiano, pancetta or guanciale, and black pepper. It is a relatively recently invented dish.[1]

 

Recipes vary. All agree that cheese (parmesan, pecorino, or a combination), egg yolks (or whole eggs), and cured fatty pork (guanciale usually preferred to pancetta) are basic. Onion is common. The pork is fried in fat (olive oil or lard); a mixture of eggs, cheese, and butter or olive oil is combined with the hot pasta, cooking the eggs; the pork is then added to the pasta.[2][3][4] Guanciale is the most usual meat, but pancetta is also used.[5][6] Cream is not used in most Italian recipes, but is used frequently in the United States.[7][8]

 

As with most Italian pasta dishes, there is relatively little sauce: the eggs and cheese need only form a coating on the noodles, with pieces of pancetta scattered among them.[citation needed]

 

Some American recipes add salt, pepper (white or black), and/or garlic to taste; with peas added for color.[8] Yet another American version includes mushrooms. Most of these preparations have more sauce than the Italian versions, and have more in common with a cream sauce such as that incorporated into Fettuccine Alfredo.

 

In all versions of the recipe, the eggs are added to the sauce raw, and cook with the heat of the pasta itself.

i do know what carbonara is,i'm the fucking carbonara master of the universe!

proper ingredients:

eggs 1 for person

parmesan

black pepper

guanciale(official)/pancetta(variation)

onion

olive oil

salt

spaghetti/linguine/fettuccine

proper recipe:

obviously cook the pasta in salty water,in the meanwhile lightly fry the guanciale in olive oil first,then add onion and keep frying them 'till the onion is gilded.

in a dish,separately,mix the whole egg (red+white part) with good quantity of parmesan,black pepper and salt.

mix 'till you get a liquid consistent sort of thing.

obviously the egg have to become yellow.

quit cooking the pasta 2 minutes before the cooking time.

take the pasta and put it in the preferable large pan in wich already there are the fried guanciale+onion.

switch on the fire on and keep it really at minimum.

pour the yellow mixture on and start mixing till the whole stuff don't get half way cooked-creamed on the pasta.

serve.

all the other variations are bullshit.

cheese is so damn expensive though, i guess its because i am a student.

cheese is worth it

  kaini said:

cheese is worth it

Not all cheese:

http://en.wikipedia.org/wiki/Casu_marzu

  The Worm said:

  kaini said:

cheese is worth it

 

 

Not all cheese:

 

http://en.wikipedia.org/wiki/Casu_marzu

  tauboo said:

no. mushrooms and bacon are good in anything.

 

and mascarpone makes a nice cheese sauce...

bacon=pancetta

ok i'm revealing you a trick..add a little qt. of milk instead of that fucking mascarpone.

if you want to mess with mushrooms and mascarpone then,don't call it carbonara.

  dildo said:

  tauboo said:

no. mushrooms and bacon are good in anything.

 

and mascarpone makes a nice cheese sauce...

 

bacon=pancetta

 

ok i'm revealing you a trick..add a little qt. of milk instead of that fucking mascarpone.

 

if you want to mess with mushrooms and mascarpone then,don't call it carbonara.

but your recipe lacks white wine, which a classic carbonara HAS as much as it LACKS mushrooms or mascarpone

you hypocrite

  kaini said:

  dildo said:

  tauboo said:

no. mushrooms and bacon are good in anything.

 

and mascarpone makes a nice cheese sauce...

 

bacon=pancetta

 

ok i'm revealing you a trick..add a little qt. of milk instead of that fucking mascarpone.

 

if you want to mess with mushrooms and mascarpone then,don't call it carbonara.

but your recipe lacks white wine, which a classic carbonara HAS as much as it LACKS mushrooms or mascarpone

 

you hypocrite

hey dude,i'm fucking italian

  dildo said:

  kaini said:

  dildo said:

  tauboo said:

no. mushrooms and bacon are good in anything.

 

and mascarpone makes a nice cheese sauce...

 

bacon=pancetta

 

ok i'm revealing you a trick..add a little qt. of milk instead of that fucking mascarpone.

 

if you want to mess with mushrooms and mascarpone then,don't call it carbonara.

but your recipe lacks white wine, which a classic carbonara HAS as much as it LACKS mushrooms or mascarpone

 

you hypocrite

 

hey dude,i'm fucking italian

YOUR PROFILE SAYS DIFFERENT, CHARLATAN

but anyways pasta with bacon and creamy sauce is a winner. like this is basically a tasty rape of italian foods

kaini's pasta a la autechre

cheaters pasta in honour of my favourite sad broken robots

[edit] ingredients

* 1 1l carton fresh chicken soup (avonmore or the like)

* 1 carton button mushrooms

* 8 thin rasher slices of bacon (a continental dry-cure bacon, or better again some pancetta is ideal)

* a chunk o blue cheese (optional, i like a good hunk o roquefort)

* 1 onion. 1 garlic, 1 green pepper

* frrrresh pasta. fresher the better (really. fresh pasta makes this)

* olive oil, black pepper, oregano

[edit] method

* boil loads of water. add salt. keep it simmering

* roughly chop the bacon, pepper, onion, and garlic

* in a pan fry the onion and garlic

* -then add in the bacon and fry til crispy. then remove it and chop it into strips.

* --meanwhile add the mushroom and green pepper

* ---season liberally with oregano and black pepper

* when the mushrooms are browned stick the pasta in to the boiling water and bring to the boil then simmer for sixish minutes (fresh) or elevenish (dry). al dente ftw. and meanwhile re-add the bacon to the pan, add the soup to the bacon etc mix and crumble in the blue cheese if you're using it.

* drain the pasta. toss with olive oil. mix it with the saucy stuff.

* eat it.

i'm an angel but when it's about messing with proper italian food,i just can't take it.

:tongue2:

ok,i'm an african-italoamerican sent to kabul.

of course! but we have millions other dishes,so we don't need to modify the original ones.

i tell you this: any nationality that understands that fresh and top qual ingredients are the most important thing gets the kaini stamp of approval

fresh pasta ftw. good, organic veg ftw. locally sourced meat from a butchers ftw.

  kaini said:

i tell you this: any nationality that understands that fresh and top qual ingredients are the most important thing gets the kaini stamp of approval

 

fresh pasta ftw. good, organic veg ftw. locally sourced meat from a butchers ftw.

seconded

i dunno, i made an amazing black pudding, mushroom and mascarpone calzone not too long ago

FRESSSHHHH INGRRRRREDIENTS ftw

I'VE ALWAYS WONDERED ABOUT THIS STILTON THREAD.

NOW I'VE HAD STILTON --- SPECIFICALLY MANGO STILTON ---

AND IT WASNT THAT GOOD.

SORRY

that's the pussified white stilton with no mould. it's not bad (particularly with cranberries in it) but it's no mature, blue stilton.

mango stilton.. lol

so this week's blue cheese was a gorgonzola dolcelatte, and i must say we quite enjoyed it, but it just didn't bring the funk. it had a wonderful texture, i like creamy blues, but yeah it was lacking in the funk, and we finished it faster than the past weeks' blues because it was easy to eat a lot of at once. it was almost like a spread. i was going to make stuffed mushrooms with it but we ate it all too quickly.

the fromagerie is getting a stilton in this week and i have a sweatpants boner because i'm going to get some on wednesday after work. i cant wait to revisit the "king of blues" in this new context of having three weeks of amazing blues from italy and france under my belt.