User Panel
User Panel
User Panel
|
Posted: 2/19/2017 7:25:14 AM EDT
[#1]
Quote HistoryQuoted:
Big cheese fan but I was never a fan of Blue. My mother was, I am not. Always tasted like ants to me, no matter what kind I tried. |
|
|
|
Posted: 2/19/2017 8:31:47 AM EDT
[#2]
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.
|
|
|
|
Posted: 2/19/2017 8:31:55 AM EDT
[#3]
Quote HistoryQuoted:
Yeah, but what kind of ants? Ants are too sweet to taste like cheese. Ants are natures sweet tarts. At least the big fat black ones are. If you ever decide to eat a big ant, smash it with your teeth immediately or it may bite your tongue. True story. |
|
|
|
Posted: 2/19/2017 8:32:41 AM EDT
[#4]
Lol in a zip loc bag?
|
|
|
|
Posted: 2/19/2017 11:50:36 AM EDT
[#5]
Quote HistoryQuoted:
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. Thats certainly interesting. I mean it doesn't sound good for a cheese cake but I guess it could work. |
|
|
|
Posted: 2/19/2017 11:51:44 AM EDT
[#6]
Quote HistoryQuoted:
Lol in a zip loc bag? How else am I going to keep the fridge from smelling like mold? This shit is strong. |
|
|
|
Posted: 2/19/2017 1:36:29 PM EDT
[#7]
Quote HistoryQuoted:
Sounds great. I'd add some pears as well. Baby blue like SAGA on sliced pears is one of my favorites. |
|
|
|
Posted: 2/19/2017 2:32:03 PM EDT
[#8]
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
|
|
|
|
Posted: 2/19/2017 10:22:19 PM EDT
[#9]
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. |
|
|
|
Posted: 2/19/2017 10:23:21 PM EDT
[#10]
I would literally let my family go hungry for a week to have a lb of that.
|
|
|
|
Posted: 2/20/2017 5:08:33 PM EDT
[#11]
tried again with crackers today. much better. this stuff is strong as hell.
|
|
|
|
Posted: 2/20/2017 6:27:13 PM EDT
[#12]
Quote HistoryQuoted:
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. I'm sold. Cheesecake and rhubarb...oh wow. |
|
|
|
Posted: 2/20/2017 11:21:17 PM EDT
[#13]
Quote HistoryQuoted:
tried again with crackers today. much better. this stuff is strong as hell. 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. |
|
|
|
Posted: 2/20/2017 11:25:09 PM EDT
[#14]
I love cheese but still struggle to like blue cheese
|
|
|
|
Posted: 3/12/2017 7:40:22 PM EDT
[#15]
Quote HistoryQuoted:
I love cheese but still struggle to like blue cheese Picked some up to MAGA a filet from local butcher.  
|
|
|
|
Posted: 3/12/2017 7:52:26 PM EDT
[#16]
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.
|
|
|
|
Posted: 3/12/2017 8:03:01 PM EDT
[#17]
Quote HistoryQuoted:
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. It's going onto filets. |
|
|
|
Posted: 3/12/2017 8:15:02 PM EDT
[#18]
How do you know when blue cheese has gone bad
|
|
|
|
Posted: 3/12/2017 8:19:21 PM EDT
[#19]
Quote HistoryQuoted:
How do you know when blue cheese has gone bad 
|
|
|
|
Posted: 3/12/2017 8:22:47 PM EDT
[#20]
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" |
|
|
|
Posted: 3/12/2017 8:27:23 PM EDT
[#21]
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. |
|
|
|
Posted: 3/12/2017 8:31:43 PM EDT
[#22]
Quote HistoryQuoted:
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. 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. |
|
|
|
Posted: 3/12/2017 8:46:34 PM EDT
[#23]
Pair the blue with honeycomb.
|
|
|
|
Posted: 3/12/2017 8:52:25 PM EDT
[#24]
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. |
|
|
|
Posted: 3/12/2017 8:58:49 PM EDT
[#25]
|
|
|
|
Posted: 3/12/2017 9:25:51 PM EDT
[#26]
Quote HistoryQuoted:
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. That's called winning. Or in my neck of the woods Sunday. |
|
|
|
Posted: 3/12/2017 9:26:27 PM EDT
[#27]
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. |
|
|
|
Posted: 3/12/2017 9:27:23 PM EDT
[#28]
Fine, but I ain't eatin no backed taters...
|
|
|
|
Posted: 3/12/2017 9:33:40 PM EDT
[#29]
If I may...
Buy a cheap sirloin and grill it up. Put it on a pizza with a little of that bleu...yummm |
|
|
|
Posted: 3/12/2017 9:37:21 PM EDT
[#30]
valdeon azul from spain is some amazing blue cheese, kind of makes you tongue tingle when you eat it.
|
|
|
|
Posted: 3/12/2017 9:45:26 PM EDT
[#31]
Quote HistoryQuoted:
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 That's some fine looking moldy cheese. Good eats. |
|
|
|
Posted: 3/12/2017 9:48:59 PM EDT
[#32]
Quote HistoryQuoted:
This man knows. |
|
|
|
Posted: 3/12/2017 9:49:38 PM EDT
[#33]
Casu marzu is the cheese
 Attached File |
|
|
|
Posted: 3/12/2017 9:54:27 PM EDT
[#34]
A strong bleu, a fine Nicaraguan cigar and a dram of Lagavulin.
Valhalla on Midgard |
|
|
|
Posted: 3/12/2017 9:55:42 PM EDT
[#35]
Quote HistoryQuoted:
Casu marzu is the cheese https://www.AR15.Com/media/mediaFiles/22111/maggot-cheese-casu-marzu-164583.JPG [youtube]https://youtu.be/Jq_lxpxSpso?t=8s[/youtube] |
|
|
|
Posted: 3/12/2017 9:55:55 PM EDT
[#36]
Quote HistoryQuoted:
Lol. Youre way overthinking this. Cheese is basically milk solids that are left to rot at room temp for 3 months. Thats about it. |
|
|
|
Posted: 3/12/2017 10:01:42 PM EDT
[#37]
Quote HistoryQuoted:
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. |
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
