Wolfborn wrote:Smoked* Gouda springs to mind for me, as does a nice Brie.
I am currently on a brie with fig thing. You must try it. Absolutely great flavor combo there.
My favorite cheese is Asiago! I have been toying with making an Asiago bread. One day I will get it juuuuuuust right...
Huzzah!
"[...] for the lives of gods are not what mortals think and matters that weigh only years to mortals weigh on gods forever." The Tribunal Temple, Nerevar at Red Mountain
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I would say are you mad? Because you should be and That sounds quite good. An unusual combo but appeal. 3 Sweetrolls and a quarterounce of greenmote out of ten for Aarah.
RANDOM SILLY STATEMENT AS SIGNATURE! Praise Sheogorath!
You guess incorrectly.
The waffles are just made from mashed potato and are crispy on the outside (they're frozen and you cook em' in the oven or under the grill).
Hidden:
No cheese on the waffles.
The waffles go on the plate, the baked beans (with the tomato sauce) go on the waffles, then the grated cheese goes on the beans.
Good stuff.
@Dovah
I'm surprised you've never had this dish. You're like the concoction king.
Now that you've got your hotplate up and running, what dishes are you wanting to make?
Aarah, you want to know what I intend to cook? *literally explodes from the ideas generating within him* I don't think i ever had waffles with beans and cheese. Beans and cheese, OOOH HECK YES.
Tonight, tis Fuselli Pasta with this cheap pesto pasta sauce(Seriously, 29p) with mussels(It says it's pickled but tis a small jar of mussels), tuna and black olives. Will drain the mussels and use the entire jar. The final thing will be to sprinkle herbs into the sauce as it cooks. Got me a 1kg bag for 78p! Once I get myself a decent sized frying pan, I'll do cheesy beans and sauasages. Grate the cheese and gently sprinkle last.
Got cheeseburger flavoured instant noodles and it was meh. Just meh. Neither good or bad, just mister meh from the town of mehvill in Mehland. *whispers* I think it's a bit medicore.
With the pasta i have, I'll get some fresh veggies, use my brand new cheap proper chopping board and do a few pastas with sauce and veggies. Some cheese for garnishing. Gotta ask someone to physically buy the chef's knife as I have no id. Without it, I cannae cut it. The carrots are too tough, she cannae do it. She doesn't 'ave the slicing power.
RANDOM SILLY STATEMENT AS SIGNATURE! Praise Sheogorath!
If you look young (you have to be 18 but they go by the 'if you look under 25' rule to be sure), you get asked for ID to buy knives. Makes sense, what with knife crime.
I heard that recently a store franchise here got prosecuted for half a million because they were selling knives to teenagers.
I did not know that. Thanks. Over here in the Great White North* there are no restrictions on buying knives. Certain types of knives are illegal, but anyone of any age can go into a store and purchase kitchen knives to their heart's content.
*A description which my part of the country is living up to with distressing regularity at the moment.
CLIFF RACER BODY COUNT: 1059
And I ain't in it for the power
And I ain't in it for my health
I ain't in it for the glory of anything at all
And I sure ain't in it for the wealth
So I have some culinary goals: at the moment I'm trying to tweak my southern comfort foods. I already 'own' this style of food but I want to be top tier restaurant quality. Also when I say southern comfort foods I specifically mean dishes popular with central/north FL.
But come spring I'm going to seriously perfect making pizzas. I already make a great sauce but I've never made a sauce using tomatoes that I grow. Next year I'm going to can/jar/whatever sauces. Honestly the most intimidating task at this point is the dough. I've made it several times but still, that's a skill and it takes time.
@leroy
Hey, when I told ya I had pizza for dinner, you said I needed meal plans!
Never made my own dough. I just use the ready made shop bases. I bet fresh teamed with your own tomato sauce would be good. All you need now is your own cow so you can make your own cheese!
@Beta
Yeah, but melon milk is the same as coconut milk or strawberry milk. Brussel Sprout tea is like... why would you want a tea that tastes like farts?
I've always wanted to make my own dough but I'm also aware of the amount of arm work it takes to knead.. especially without a mixer
@Aarah: Nooooo,.its not <.< we're talking like.. strawberry flavored milk turned unholy foreign creation. (Still woukd try that over a wasabi kitkat bar any day)
"I Seek Truth, Not For Power, But For Understanding"
I mean, what kind? I for one dont really care for fish or seafood, so I always opt for the veggie variants. Is the nori(seaweed)wrap too different of a taste? Some places have the option for a soywrap which is flavorless
Personally, I love the taste of nori, which is the real reason for me to eat sushi ^-^ but if you dont. Idk, still makes for a good experience and snack
Speaking of... I should probably go and get some unagi don sometime soon <.<
"I Seek Truth, Not For Power, But For Understanding"
So I've made garbage boxed mac n cheese 1000 times but I'm trying to make legit mac n cheese and it's going horribly which is [&@%!] annoying cause this is one of the more easier dishes to make. Goddamn milk wont thin and cheese is sticking. I want to throw the pot against the goddamn wall then take a buckshot to said wall.
In more pleasant news, beta your siracha and ketchup tip worked great yesterday! A thousand thanks to you my friend.
You're taking this too far for someone who's never had it.
