Breads and cheeses

[turnipmonster]

I would be a little nervous about the avocado/apple combo but, if you had a dream about it just go ahead and make the sandwich.

[Analyst]

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Seriously though. I really do hope you guys know to let all your cheeses sit out of the fridge for a while before you eat - not just brie. Try a comparison sometime with room temp cheese vs. cold cheese.

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Log another vote for eating cheese at room temperature. In a rush, just stick it in the microwave for 3-4 seconds.

[ScottieK]

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The best snacking cheese, IMHO:



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A restaurant in Denver serves a big flatbread cracker with slices of dill havarti on it and green apple slices. It's really good to munch on with a pint.

I absolutely love blue cheese burgers and blue cheese on steaks. For some reason, I don't out cheese on my baked potato though...maybe a few sprinkles of parmesan. A few restaurants in town have green chile and nacho cheese on fries, very sinful and tasty. I'm also guessing I eat way too much cheese.

And for those who want a cool gadget in the kitchen, try this out:



It's called a microplane cheese grater. It'll grate cheese into tiny, fluffy little strings. They use rotary ones in some Italian restaurants.

ScottieK

[potato]

Acme's Pain au Levain is one of the few truly perfect things to exist in this world. My absolute favorite bread of all time. I recommend eating it as-is, and then trying a slice of it toasted with a really good butter. Toasting it somehow drastically changes the flavor, more than with other breads.

When I lived in Seattle, I would occasionally make a lunch out of Macrina's Greek Olive bread and a wedge of Taleggio. Incredible combination.

I also enjoy making my own bread. I was never satisfied with my homemade bread until I bought The Bread Bible by Rose Levy Beranbaum. I went from lame bread at home to stuff I thought was even better than some of the best bakeries I've been to. Fresh out of the oven makes a huge difference.

There is a recipe in there for "Sacaduros", which are basically rustic dinner rolls surrounding a small cube of butter and sea salt. Holy mother of Christ.

I have to stop writing. This is killing me.

[Boris]

Room temperature cheese is the way to go.

Last night I ate some delicious Saint Nectaire. This is a French cheese and from a taste and consistency standpoint I would put it roughly in the same category as double creme Gouda, maybe a bit softer. The flavor was mild but still very nice. It would be excellent along side smoked salmon or as part of a party appetizer plate. Boris gives this Cheese 3.4 stars out of 4.

[kylephilly]

Try the Gouda Goat Cheese from Whole Foods. Really good stuff.

[kutuz_off]

I'll take dairy products for $1200....

"Drunken Goat" cheese.

Alex, the question is "What is the most delicious thing ever?"

[KingDan]

I recently tried zeppole for the first time. Insanely good.

Basically it's deep-fried dough turned into ball shapes.

[bdaddy]

El Diablo,

The ultimate combination of bread and cheese can be found at Hog Island Oyster BAr in the Ferry Building. Cowgirl Creamery Grilled Cheese Sammich which is Mezzo Secco, Cave Aged Gruyere, and Fromage Blanc on grilled focaccia bread. insane.

[El Diablo]

KingDan: I am not sure what at all zeppole have to do with this thread, but whatever, cuz yeah, absolutely they f'ing rule! So do doughnuts and funnel cakes!

OK, back to bread and cheese!

bdaddy: Whoa. OK, gonna have one of those this weekend, thanks!