Spring RTS Engine

Feta: good quick feta recipe. Stir-fry chicken breast + mushrooms + peppers + onions in a little cooking oil. Boil spiral pasta and dump into big mixing bowl. Throw stir-fry over pasta. Add some sliced, pitted kalamata olives. Mix it all up. Throw on liberal doses of olive oil, basil, oregano, garlic salt and chili powder, each to taste while mixing. Let it all cool for a minute or two, then cut up some feta and throw it on top. The feta will half melt, but you can still taste it.

I call it "Greek pasta" - no idea if it has a real name. Just my bastardization of pasta salad served hot. Tastes great and is dead-easy to cook

Favored cheeses to serve to guests:

Chevre goat cheese. Wonderful, tasty, crumbly stuff, serve with canapes or those little mini-toast crackers.

Jalapeno havarti: likewise, good over the mini-toast things. Not as spicy as it sounds.

Pxtl wrote:Jalapeno havarti: likewise, good over the mini-toast things. Not as spicy as it sounds.

Havarti... isn't that a Danish cheese? I made a Powerpoint presentation for my ICT class at school last year called "The exciting world of Danish cheese", so I know a bit about them .

Sorry i'm not one for forien cheeses... My favorites are hands down Chedder, and some good aged Sharp Chedder, Monzeralla for us Pizza lovers, and occasionally Colbi Jack(I think thats right).

I'm also going to have to say my favorite brand is no questions asked "Tillamook". Strait from Tillamook, Oregon.

Speaking of cheese, I was able to go to the Tillamook Cheese Factory in Tillamook Oregon a couple years back. Once in a lifetime experince, well worth the 5+hour drive from Washington. Well we were confined to a raised viewing area behind glass, but still when you see all that fresh cheese scraps lying around from the packaging proscess, YOU BEGIN TO SALAVATE, and a SUDDEN URGE TO BREAK THE GLASS AND EAT THE CHEESE COMES OVER YOU. I think I died and whent to "Cheese Heaven".

austrian smoked cheese, you get it in them little plastic coated sausages

Old amsterdam:

grats rezzing 6 year old thread

Cheese threads gets better the older the are.

Beherith wrote:Cheese threads gets better the older the are.

/thread

i thought it was wine that gets better the older it is... or does the cheese turn into wine after some time?

TradeMark wrote:grats rezzing 6 year old thread

I wanted to tell you about my favourite cheese and there was an existing thread, it seemed wasteful to start a new one

i wonder why nobody from switzerland and/or france has started to dominate this thread.

zwzwsg were are you? Lets check the clock. Well, defender of the haute-cuisine-man wont appear, so here we go.


Well, there was this cheese i once tasted, my aunt made it on a alp, and we hiked there to visit her. There was everything on it, it had this bit of nuts, this flavour, words fail flailing to describe it, they got rubbed in with saltwater every day, unfortunatly you nearly cant buy those. They are just for locals and for sales to hikers, its inefficient, its old fashioned - its wonderfull.


2Ôé¼ p 100 g- wow, and thats without shipment. But thats exactly the kind of stuff my aunt did back then.

You need a walnut-bread and a good wine to have excellent cheese in good company.

depends on the food:
-mancheago
-Parmesan -not the fake powder crap but the real stinky block cheese
-Swiss
-mozzarella
-colby
-and in this part of America in extreme circumstance of must having queso dip we use velveeta /me shudders

I like the "Vache Qui Rit/Laughing Cow" soft cheese quite a bit.

repeating yourself ^^

SinbadEV wrote:Pepper Jack is number one.

Vache Qui Rit soft cheese for eating with crackers.

That stuff that comes in Red wax is number three.

stilton

momfreeek wrote:repeating yourself ^^

SinbadEV wrote:Pepper Jack is number one.

Vache Qui Rit soft cheese for eating with crackers.

That stuff that comes in Red wax is number three.

stilton

That was 2005 SinbadEV, we are almost entirely different people now.


In retrospect I should have said "I still like the "Vache Qui Rit/Laughing Cow" soft cheese quite a bit."

edit: also, I don't like red wax cheese (baby bell) or pepper jack all that much anymore... I really like cheese curds and some good marbled cheddar.

cathedral city on toast with some marmite

Has anyone ever had Wensleydale?

Since there was a character in a Terry Pratchette book (Good Omens?) by that name I have wonder if the cheese is any good.

The moon tastes similar to wensleydale

SinbadEV wrote:Has anyone ever had Wensleydale?

Since there was a character in a Terry Pratchette book (Good Omens?) by that name I have wonder if the cheese is any good.

Its white, crumbly, mild and slightly creamy. Tame stuff.