What did you cook/eat today (August 2017)?

Status
Not open for further replies.
Elawin said:
Saturday night was pizza night! It was about 13" across and all mine - except for the bit in the front with the ends of the tomatoes on and no onion, which was for my canine friend :D The cheese was a mix of grated extra mature Cheddar and grated Stilton.
Click to expand...

The ones that i cook are 10" diameter (because that's the size of the "tray"). I have difficulty eating a whole one even if cut into only six pieces.

 
The Velvet Curtain said:
I don't suppose it would help if I said we were falling over the stuff here in Leicestershire :laugh:
Click to expand...

Sadsmileycrying.gif


No.
 
Yorky said:
I would like to try that if I had the opportunity and the funds to buy Stilton. Last time I saw it for sale was in Bangkok at about USD 60.00/kg.
Click to expand...
I only used about an ounce of it, if that. It was the last of the Stilton I left to ripen up, and was lurking in the fridge rather than being where I normally put cheese.
 
Elawin said:
I only used about an ounce of it, if that. It was the last of the Stilton I left to ripen up, and was lurking in the fridge rather than being where I normally put cheese.
Click to expand...

A friend of mine makes "Steak and Stilton" pies. They are a few cents more than just steak pies. He finally admitted to me that it was Danish Blue (which is not very expensive here (nor is it very good)).
 
Yorky said:
A friend of mine makes "Steak and Stilton" pies. They are a few cents more than just steak pies. He finally admitted to me that it was Danish Blue (which is not very expensive here (nor is it very good)).
Click to expand...
Yes. Danish Blue gives blue veined cheeses a bad name as far as I am concerned. We use it at the deli in a couple of menu items..solely for it's cost. I would have to charge too much if we used other blue cheeses..
On the other hand it does well when small amounts are used in cream sauces or mixed with mayonnaise and/or sour cream to make dressings or dips for raw vegetables..A little goes a long way..
 
Last edited:
Rocklobster said:
Yes. Danish Blue gives blue veined cheeses a bad name as far as I am concerned. We use it at the deli in a couple of menu items..solely for it's cost. I would have to charge too much if we used other blue cheeses..
On the other hand it does well when small amounts are used in cream sauces or mixed with mayonnaise and/or sour cream to make dressings or dips for raw vegetables..A little goes a long way..
Click to expand...
Danish blue is best left for a while to "mature". As it comes from our supermarkets, it has no flavour whatsoever.
 
Yorky said:
A friend of mine makes "Steak and Stilton" pies. They are a few cents more than just steak pies. He finally admitted to me that it was Danish Blue (which is not very expensive here (nor is it very good)).
Click to expand...
I often order steak with a Stilton topping when in a restaurant. The advantage is that, if they don't get your steak right, they can't bung it back in the pan (or in the microwave), they have to cook another one from scratch.
 
Elawin said:
Danish blue is best left for a while to "mature". As it comes from our supermarkets, it has no flavour whatsoever.
Click to expand...
Sure..I look at it more as a cooking cheese...When we have a line up of people wanting a sandwich in 3 minutes, we don't have much time to let anything mature..
 
The last time I had a steak in a restaurant was in Khon Kaen (about 200 km north of here) about 3 years ago. Having tasted Thai steaks before I was reluctant to order it but found it pleasant tasting and not too tough (not too big either). About 8 quid I think (not including the lager).

kosa hotel steak.jpg
 
Elawin said:
Danish blue is best left for a while to "mature". As it comes from our supermarkets, it has no flavour whatsoever.
Click to expand...

The first time I bought Danish Blue here and put it in the fridge it had gone in 2 days. I asked my wife what she had done with it. "It had gone mouldy so I binned it!"
 
Status
Not open for further replies.
Back
Top Bottom