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01-23-2017, 01:02 PM   #616
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Cheese noob here. I like cheddar and manchego. And brie. What should I try next?

01-23-2017, 01:03 PM - 1 Like   #617
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QuoteOriginally posted by Racer X 69 Quote
Cheese is good.

Goes great with bacon.

Hold the lutefisk please.
i have vague memories of a cheese discussion on here

I love cheese

but yeah no lutefisk been there done that not doing it again (right up there with tripe for me

---------- Post added 23rd Jan 2017 at 15:03 ----------

QuoteOriginally posted by johnmflores Quote
Cheese noob here. I like cheddar and manchego. And brie. What should I try next?
a nice triple creme from burgundy with a glass of champagne or chablis is a good starter



and so it begins again....
01-23-2017, 01:04 PM   #618
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QuoteOriginally posted by UserAccessDenied Quote
New concepts are great, hopefully they have ironed out the kinks!

The fact that there is such emphasis on a new battery/grip system leads me to believe this is not an entry level camera...


Just a few more days until we know for sure!

It makes me think that they havn't spent much time working on the autofocus.
01-23-2017, 01:06 PM   #619
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I'll hazard a guess that the engineers who work on autofocus aren't the same ones who work on grip design.

But who knows, maybe it's all one guy!

01-23-2017, 01:19 PM - 1 Like   #620
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QuoteOriginally posted by Belnan Quote
It makes me think that they havn't spent much time working on the autofocus.
There's a silver lining...
If they dropped the ball on autofocus I might actually come out of 2017 debt free!

(LBA - "Yeah right, we'll see about that...")
01-23-2017, 01:20 PM   #621
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QuoteOriginally posted by johnmflores Quote
Cheese noob here. I like cheddar and manchego. And brie. What should I try next?
Fresh cheese curd is good. Squeaks on the teeth as it is chewed.

Bleu Cheese is tasty on salads.

Fresh made goat cheese is great crumbled on a salad.

The dryer cheeses, romano, parmesean, etc. are good when shaved, grated or finely shredded, on salads or as a topping on lasagne, spaghetti, pizza. Even good on garlic bread.

Cream cheese (usually with lox) is excellent on a toasted bagel, with coffee for breakfast.

I could go on . . . . .
01-23-2017, 01:22 PM - 2 Likes   #622
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QuoteOriginally posted by johnmflores Quote
Cheese noob here. I like cheddar and manchego. And brie. What should I try next?
Oh, and if you try Camembert, be sure and breathe out when biting into it. The taste is much better than the smell.

Honest.
01-23-2017, 01:34 PM - 1 Like   #623
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QuoteOriginally posted by Racer X 69 Quote

I could go on . . . . .
just covering off country by country will take a while,
for instance France

"Traditionally, there are from 350 to 450 distinct types of French cheese grouped into eight categories 'les huit familles de fromage'. There can be many varieties within each type of cheese, leading some to claim closer to 1,000 different types of French cheese."

I've probably spent about 6 months of travel time around France and I've only scratched the surface

The italians and the spanish rival them on fantaical devotion to regional classification and production

Then there are all the great british cheeses

I've spent less time in the US but california had sopme amazing cheese last time i was there. , In Canada Quebec is almost as fanatical as France (and makes many similar cheeses)

how about a few British Blue cheeses to get started





01-23-2017, 01:37 PM   #624
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QuoteOriginally posted by Racer X 69 Quote
I could go on . . . . .
What is that brown cheese that the Swedes and Norwegians eat?


Steve
01-23-2017, 01:37 PM   #625
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Presence of mold means the food is spoiled and should be thrown away
01-23-2017, 01:41 PM - 3 Likes   #626
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QuoteOriginally posted by stevebrot Quote
What is that brown cheese that the Swedes and Norwegians eat?


Steve
Brunost!

Brunost - Wikipedia


Steve
01-23-2017, 01:48 PM - 3 Likes   #627
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And if you're making Mac & Cheese... Here's my go to.

Start with a roux of grass-fed organic butter and flour.
Add milk and stir until slight boil, creating your bechamel sauce.
Meanwhile, cook your pasta of choice - orecchiette is great with a cheese sauce.
Back to your bechamel sauce, add in your 4 cheeses:
Fontina
Gruyère
Aged white cheddar
(This 4th cheese can be unique... I've done Havarti, Smoked Provolone, Aged Parmesan, Soft Goat, Cave Aged Italian soft cheese... Experiment!)

Turn the heat to low on the cheese sauce and stir constantly until smooth. Add milk if it's too thick.

After pasta is cooked, toss with the cheese sauce. I like to crack fresh black pepper on top.



ok; now I'm hungry...
01-23-2017, 02:00 PM   #628
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QuoteOriginally posted by stevebrot Quote
What is that brown cheese that the Swedes and Norwegians eat?


Steve
Gjetost?
01-23-2017, 02:00 PM - 10 Likes   #629
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Who cares about cheese, when there is cake?

(self-portrait with K-3II)
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01-23-2017, 02:02 PM   #630
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QuoteOriginally posted by UserAccessDenied Quote
And if you're making Mac & Cheese... Here's my go to.

Start with a roux of grass-fed organic butter and flour.
Add milk and stir until slight boil, creating your bechamel sauce.
Meanwhile, cook your pasta of choice - orecchiette is great with a cheese sauce.
Back to your bechamel sauce, add in your 4 cheeses:
Fontina
Gruyère
Aged white cheddar
(This 4th cheese can be unique... I've done Havarti, Smoked Provolone, Aged Parmesan, Soft Goat, Cave Aged Italian soft cheese... Experiment!)

Turn the heat to low on the cheese sauce and stir constantly until smooth. Add milk if it's too thick.

After pasta is cooked, toss with the cheese sauce. I like to crack fresh black pepper on top.



ok; now I'm hungry...
Dice up some freshly cooked thick cut maple smoked bacon and you have the perfect meal.
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