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I am amazed that nobody has offered this up yet.....Stilton Blue Cheese Cheesecake. I had it at a restaurant in Calgary called Notables and it is worth the trip from Houston to get it! My favorite topping is rhubarb compote but there are several recipes with different choices. Google it and see which one sounds best to you. And as it has been said a few times, you can thank me later.
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Quoted:
I am amazed that nobody has offered this up yet.....Stilton Blue Cheese Cheesecake. I had it at a restaurant in Calgary called Notables and it is worth the trip from Houston to get it! My favorite topping is rhubarb compote but there are several recipes with different choices. Google it and see which one sounds best to you. And as it has been said a few times, you can thank me later. View Quote Thats certainly interesting. I mean it doesn't sound good for a cheese cake but I guess it could work. |
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Kettle cooked potato chips spread out on a pizza pan. Crumble a bunch of blue cheese on top.
Bake in the oven for a few minutes until the cheese melts. Remove from the oven and drizzle with balsamic reduction. So good |
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I would literally let my family go hungry for a week to have a lb of that.
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tried again with crackers today. much better. this stuff is strong as hell.
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Quoted:
I am amazed that nobody has offered this up yet.....Stilton Blue Cheese Cheesecake. I had it at a restaurant in Calgary called Notables and it is worth the trip from Houston to get it! My favorite topping is rhubarb compote but there are several recipes with different choices. Google it and see which one sounds best to you. And as it has been said a few times, you can thank me later. View Quote I'm sold. Cheesecake and rhubarb...oh wow. |
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tried again with crackers today. much better. this stuff is strong as hell. View Quote Cool. Look at the pic in my op. See all that deep thick blue marbling? That's what you're looking for. It like picking a steak. The more deep dispersed thick marbling the better. But instead of fat you're looking for mold. As weird as that seems it's true. A few pea sized crumbles with one bite should hit you intense flavor noggin with a knockout blow. |
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Bleu cheese (Stilton, usually) with a ruby red port is amazing.
Bleu cheese on it's own, however, is still awesome. Melt it on a burger or some kettle chips, toss it into a salad (arugala) with balsamic, toasted pine nuts or walnuts, bleu with pears . . . Mmmmmmmmmm, bleu cheese. |
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Bleu cheese (Stilton, usually) with a ruby red port is amazing. Bleu cheese on it's own, however, is still awesome. Melt it on a burger or some kettle chips, toss it into a salad (arugala) with balsamic, toasted pine nuts or walnuts, bleu with pears . . . Mmmmmmmmmm, bleu cheese. View Quote It's going onto filets. |
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For future reference, Mr. Fancy Eats....it's not "palette"
pal·ate 'pal?t/Submit noun 1. the roof of the mouth, separating the cavities of the nose and the mouth in vertebrates. synonyms:roof of the mouth, hard/soft palate "the tea burned her palate" 2. a person's appreciation of taste and flavor, especially when sophisticated and discriminating. "a fine range of drink for sophisticated palates" synonyms:(sense of) taste, appetite, stomach "menus to suit the tourist palate" |
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The sharper and stronger the flavor the better
I buy Danish blue over Stilton. Stilton has a very nice crumbly smooth texture but it just doesn't pack enough punch. |
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https://scontent.fhou1-2.fna.fbcdn.net/v/t31.0-8/fr/cp0/e15/q65/16797053_10154533037128635_1757029331655523110_o.jpg?efg=eyJpIjoidCJ9&oh=c715f4738b6ecc62c56ec7d3f26258f9&oe=5932DDA4 was inspired by this thread so I gave it a try with some soft blue from trader joes and pears. can't say I'm a fan, the cheese doesn't go well with the pear. it's overpowering. View Quote Try honey. And because this is the kind of thread that may have an answer: anyone know how to eat limburger? Ive tried on crackers and off, with and without the rind, still tastes like a rotting corpse smells. |
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If it's good, and especially if it's expensive, it ain't blue, it's "bleu".
One of the most sublime meals of my life was a good ribeye steak, accompanied by a good, fresh French bread and butter, with a salad and a good bleu cheese, accompanied by a good Cabernet Sauvignon. |
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If it's good, and especially if it's expensive, it ain't blue, it's "bleu". One of the most sublime meals of my life was a good ribeye steak, accompanied by a good, fresh French bread and butter, with a salad and a good bleu cheese, accompanied by a good Cabernet Sauvignon. View Quote That's called winning. Or in my neck of the woods Sunday. |
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Give this one a try, creamed onion gratin. You won't need much blue to have the taste of it throughout.
This is a different one. Couldn't find the recipe but from memory; 1 stick softened butter, wedge of gorgonzola or blue, rough crushed pine nuts (so some are still whole). Mix well, spread on crusty bread and broil until starting to brown. We tried adding fried prosciutto bits in it too. Very good. |
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If I may...
Buy a cheap sirloin and grill it up. Put it on a pizza with a little of that bleu...yummm |
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valdeon azul from spain is some amazing blue cheese, kind of makes you tongue tingle when you eat it. http://forevercheese.com/wp-content/uploads/2011/06/valdeon1-e1308147529301.jpg View Quote That's some fine looking moldy cheese. Good eats. |
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Casu marzu is the cheese Attached File
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A strong bleu, a fine Nicaraguan cigar and a dram of Lagavulin.
Valhalla on Midgard |
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Casu marzu is the cheese https://www.AR15.Com/media/mediaFiles/22111/maggot-cheese-casu-marzu-164583.JPG View Quote [youtube]https://youtu.be/Jq_lxpxSpso?t=8s[/youtube] |
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Try honey. And because this is the kind of thread that may have an answer: anyone know how to eat limburger? Ive tried on crackers and off, with and without the rind, still tastes like a rotting corpse smells. View Quote |
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