Necroposting...YAY!
I had an epiphany tonight...or an unreasonable facsimile at any rate...
I tried goat's milk cheese tonight. It was unbelievable. The furthest I've gone in the cheese department in the past was some block parmesan and asiago (tend to be a pre-shredded mozzarella and cheddar kinda guy) and the occasional harvati-type that comes with Hickory Farms-type stuff. But this stuff was just plain wow. Soft and creamy and it reminded me of a semi-sweet wine in terms of taste. It was a LOT sweeter than I thought it was going to be. I figured it would be more on the sour/tart side than anything else. Combine that cheese with deer salami and honey mustard and that was a good meal right there.
Also tried an Irish cheese. It was a hard-style and reminded me a lot of parmesan. Still good, distinctive tasting, but very much in the parm category.
When I saw the subject line I thought for sure someone had found this link: http://www.youtube.com/watch?v=sxtRGEVsSOc
But I like a lot of the suggestions. Good necropost.
You need to go to your local Asian store and get loose leaf Thai Tea. You can either make a regular cup of hot tea with a tea steeper or make the super tasty Thai Iced Tea. (recipes for Thai Iced Tea are all over the net) I made Thai iced tea for my sister's family and they went bonkers for it as did I when I first tried it.
The best supermarket black tea I've tried of late is Lipton's Black Pearl. Very versitile tea because it tastes great plain, with or with out milk, sugar or honey.
Tea is relatively inexpensive so you should be able to find a tea you like at some point. Keep shopping around and have fun with it. Let us know what teas you start drinking.
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If you have a cheese monger in your area, I highly recommend checking them out some time. If they're good, they'll have cheeses in stock that will blow your mind. The three best cheeses I have ever tasted were all from a local cheese store. They weren't cheap, but damn were they worth the money.
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Originally Posted by Dark One
Necroposting...YAY!
I had an epiphany tonight...or an unreasonable facsimile at any rate... I tried goat's milk cheese tonight. It was unbelievable. The furthest I've gone in the cheese department in the past was some block parmesan and asiago (tend to be a pre-shredded mozzarella and cheddar kinda guy) and the occasional harvati-type that comes with Hickory Farms-type stuff. But this stuff was just plain wow. Soft and creamy and it reminded me of a semi-sweet wine in terms of taste. It was a LOT sweeter than I thought it was going to be. I figured it would be more on the sour/tart side than anything else. Combine that cheese with deer salami and honey mustard and that was a good meal right there. Also tried an Irish cheese. It was a hard-style and reminded me a lot of parmesan. Still good, distinctive tasting, but very much in the parm category. |
Goodbye, I guess.
@Lord_Nightblade in Champions/Star Trek Online
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Both are good, we sell the Dubliner brand at work (Irish cheese) on a regular basis and a variety of soft goat chesses - the tastiest of which has some fruit jelly in it. |
Originally Posted by Dark One
Necroposting...YAY!
I had an epiphany tonight...or an unreasonable facsimile at any rate... I tried goat's milk cheese tonight. It was unbelievable. The furthest I've gone in the cheese department in the past was some block parmesan and asiago (tend to be a pre-shredded mozzarella and cheddar kinda guy) and the occasional harvati-type that comes with Hickory Farms-type stuff. But this stuff was just plain wow. Soft and creamy and it reminded me of a semi-sweet wine in terms of taste. It was a LOT sweeter than I thought it was going to be. I figured it would be more on the sour/tart side than anything else. Combine that cheese with deer salami and honey mustard and that was a good meal right there. Also tried an Irish cheese. It was a hard-style and reminded me a lot of parmesan. Still good, distinctive tasting, but very much in the parm category. |
Yogurt made with goats milk is pretty good (and I beleive keeps longer) as well. Especially if you can find yogurt made from whole milk instead of the omnipresent low fat and 0% stuff.
Which reminds me, you can make a sort of soft cheese from yogurt by getting a quart and mixing in a teaspoon of salt then placing it in some cheese cloth or coffee filters and letting it drain over a 24 hour period (then another 8 in the fridge)
------->"Sic Semper Tyrannis"<-------
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Nope. No such dedicated individual. Town isn't big enough to support one. Might be one in the biggest town in the state, but eh...that's a long drive.|
Originally Posted by Lord_Nightblade
If you have a cheese monger in your area, I highly recommend checking them out some time. If they're good, they'll have cheeses in stock that will blow your mind. The three best cheeses I have ever tasted were all from a local cheese store. They weren't cheap, but damn were they worth the money.
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Both are good, we sell the Dubliner brand at work (Irish cheese) on a regular basis and a variety of soft goat chesses - the tastiest of which has some fruit jelly in it. Yogurt made with goats milk is pretty good (and I beleive keeps longer) as well. Especially if you can find yogurt made from whole milk instead of the omnipresent low fat and 0% stuff. Which reminds me, you can make a sort of soft cheese from yogurt by getting a quart and mixing in a teaspoon of salt then placing it in some cheese cloth or coffee filters and letting it drain over a 24 hour period (then another 8 in the fridge) |
There was a method of making a soft cheese that I saw on, iirc, Good Eats. Something like take buttermilk, add some lemon juice to it, cook for a bit, then strain through cheesecloth. I know that's not the real recipe, but it made for a decent homemade, spreadable, cream cheese style product.
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It sounded like it, Costco has a good buy on Dubliner if you have access to one.|
Originally Posted by Dark One
Ya, Dubliner was the name of it.
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| There was a method of making a soft cheese that I saw on, iirc, Good Eats. Something like take buttermilk, add some lemon juice to it, cook for a bit, then strain through cheesecloth. I know that's not the real recipe, but it made for a decent homemade, spreadable, cream cheese style product. |
One of these days, I'm going to do the whole yogurt cheese thing from scratch with goat milk. I've read a few articles and the hardest part seems to be maintaining adequate temperature for the yogurt culture.
Hopefully the effort will be well worth the result when I get around to it.
------->"Sic Semper Tyrannis"<-------
The lemon-juice version is very much of an "eat it now" type cheese. It doesn't keep for very long at all. Great though if you are making dip for a party as you can add whatever you want to it, like dill or garlic or even hickory flavoring. I like it because you know what went into it, plus, it's kinda fun to make.
Woohoo! Necro posting!
Something I found that is awesome in an omelet...
Taking a tip from anime, I looked up the recipe for tamagoyaki (the fried egg that is often seen in bento boxes). I tried it and it was fantastic. I altered the recipe slightly.
Start with your standard egg. Add a half-capful of soy sauce (seems to be about 1/8th of a teaspoon or thereabouts). Whisk thoroughly. Pour into a six inch or so nonstick pan on low heat. Sprinkle in some finely shredded cheddar cheese. Let set for a minute or until the bottom is firm enough to fold. Fold and flip enough times to make sure it's cooked through. It helps to press down on it with the spatula.
I did find one addition that was surprisingly good. I added about 1/16th tsp of Woscertshire (sic) sauce to the egg before beating. Recipe is about 150 calories, give or take, iirc. It's a really nice and quick breakfast.
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Originally Posted by Eisregen_NA
Just FYI: That's because Earl Grey's been flavoured with dried orange peel more than anything else. Yes, green tea is a different animal from black tea, the base for Earl Grey, but they're still primarily made from the same substances. The killer difference really is the bergamot.
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OK, this is about as far as i got in this thread before i had to answer.....
first, i DO NOT believe it's a "lifestyle", it's a damn drink, that's all. but it is one i really enjoy and have learned a bit about.
first, the types of teas:
Black Tea = fermented tea leaves, that's why it's black, and stronger flavored then other teas. i like the bitter edge to tea if you leave the tea to steep longer then "recommended", it's my damn tea, i'll drink it how i like it!
Green tea = non-fermented leaves, milder flavor, sometimes slightly grassy, i like this about green tea, and the flavor tends to mix well with fruit flavors, so dried fruit bits are sometimes added for a different flavor, i recommend that.
oolong tea = half-fermented, so stronger/more bitter than green, but not as much as black.
white tea = immature tea leaves, or new leaves, very mild flavor, and the one instance of "oversteeping" i do avoid. some nasty flavors come out of white tea if steeped too long. but when steeped appropriately and with the addition of subtle fruit flavors, it can be very good.
Red tea (rooibos) = south african "tea", not actually TEA, but a different plant altogether, interesting flavor that's hard to describe, but pairs well with what i call "fall flavors", cinnamon, nutmeg, allspice. it's not a "traditional" flavor for munching the fall treats like pumpkin pie, but it should be! though due to my own weirdness, i can't drink this tea in warm weather.... it don't seem right to me
herbal "tea" = NOT TEA, just a bunch of grass and stuff
unless it says tea, or tea leaves on the ingredients listing, then it ain't tea, and i don't see the point.ok, after varieties, we have benefits of tea. first, antioxidants, especially in green tea, whites haven't developed as much and black and oolong lose some in the fermentation process, but really, health benefit is health benefit, drink the tea you like. there is a study out there that shows an increase in immune system function when moderate or more amounts of tea are consumed regularly, i don't remember who did the study, if i come across a link i will edit the post and add it. i don't jump on the "next big health craze" bandwagon, but i must admit since i started drinking tea in general, and using it to stave off colds and such (if i feel one coming on, i drink probably 8-10 cups of tea a day) and i haven't had a bad cold or flu in years, but that's my personal experience, may be coincidence, or even placebo, but i will take it nonetheless!
also, though it does not have the same quantity of caffeine that coffee it does, it does have enough (subjective i know), and the metabolizing of said caffeine differs between the two beverages. coffee spikes high, then drops off almost as quick. Tea slowly ramps up, never attains the high peak coffee does, but levels off and sustains for much longer. so you get the nice light caffeine boost for a couple of hours as opposed to big spike/big crash of coffee.
that went longer then i thought it would....
Oh yeah, that was the time that girl got her whatchamacallit stuck in that guys dooblickitz and then what his name did that thing with the lizards and it cleared right up.
screw your joke, i want "FREEM"
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Well, since you started it.|
Originally Posted by Dark One
Woohoo! Necro posting!
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Fried chicken drizzled with honey. You heard me right. Honey on fried chicken. The sweet of the honey is oh so good of a counterpoint to the salty and greasy of the chicken. The trick is not too much, such that the chicken becomes sticky, but rather just enough so that you get some with a bite. |
Best fried chicken ever. And I lament my loss of that recipe regularly (found it back in the mid '90s on a random website).
MA Arcs: Yarmouth 1509 and 58812
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Something similar perhaps?|
Originally Posted by Oliin
Well, since you started it.
I used to have a recipe for fried chicken that was absolutely amazing. You only fried it for a bit but then finished it off in the oven, but before you put it in the oven you basted it with a mix of honey, soy sauce and sake. Then you used the leftovers of that mix as a dipping sauce. Best fried chicken ever. And I lament my loss of that recipe regularly (found it back in the mid '90s on a random website). |
It's a marinade rather than a basting recipe, but it could possibly work for you.
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The marinade is probably similar if you take just the wet ingredients only. The dish as a whole looks relatively tasty on its own merits, but that could be my love of five spice powder speaking.
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Originally Posted by Dark One
Something similar perhaps?
It's a marinade rather than a basting recipe, but it could possibly work for you. |
MA Arcs: Yarmouth 1509 and 58812
Most of what I could find was stir-fried chicken with that type of sauce, which I didn't think would fit your criteria. I would imagine if you marinaded overnight, this recipe would probably work for deep-fried chicked.
I make a dipping sauce for potstickers that might work for fried chicken. It consists of soy sauce, mirin, sweet chili sauce (sometimes, this is the variable as I don't always want it), garlic powder and rice wine vinegar. There's no real recipe for it, as I just kinda throw in stuff in whatever proportion seems right at the time.
It is interesting to see/hear all the different teas.
Me, I drink water.
No really, that's about all I drink. I do love a nice cold glass of milk (2%) as well but usually just have water. Nice cold refreshing water...mmm...
I drink tea now and then but...my "cool story"...
Being from the "north" (ie. PA), tea meant; you know...tea. When my family moved down to the south (VA); my brother and I were helping another friend from church (the 'friend' was a girl that my brother was after so.... ); the girl's mom was like, "if ya'll are thirsty I bought some sweet tea from Hardee's (a fast food restaurant here) so help yourself!"
So later on, I poured myself a little cup of it, took 1 'gulp' of it and was like, O_O that's no tea! That's sugar-water! 
Cool huh?
But yeah....over time I haven't seen the appeal of sugar-water "tea"....
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Pffftt, its the south man, thats what we do |
Originally Posted by Energizing_Ion
It is interesting to see/hear all the different teas.
Me, I drink water. No really, that's about all I drink. I do love a nice cold glass of milk (2%) as well but usually just have water. Nice cold refreshing water...mmm... I drink tea now and then but...my "cool story"... Being from the "north" (ie. PA), tea meant; you know...tea. When my family moved down to the south (VA); my brother and I were helping another friend from church (the 'friend' was a girl that my brother was after so.... ); the girl's mom was like, "if ya'll are thirsty I bought some sweet tea from Hardee's (a fast food restaurant here) so help yourself!"So later on, I poured myself a little cup of it, took 1 'gulp' of it and was like, O_O that's no tea! That's sugar-water! Cool huh? But yeah....over time I haven't seen the appeal of sugar-water "tea".... |
However I do agree, sweet tea is way to sweet. If you think Hardees is bad, try McDonalds (thier unsweetened tea is plain awful) sweet tea or Chik-fil-A's sweet tea, I can literally cut the latter's with a gallon of water and its stll unacceptably sweet to my palette. Quote:
| The lemon-juice version is very much of an "eat it now" type cheese. It doesn't keep for very long at all. Great though if you are making dip for a party as you can add whatever you want to it, like dill or garlic or even hickory flavoring. I like it because you know what went into it, plus, it's kinda fun to make. |
It wasn't perfect, but it was a neat start. I intend to try this again and put a little more salt in it. The best thing about this cheese is that you can fry it!
and Hickman, you remeber that when your looking for people to fill the zombie team. I got cheese making skillz damnit!
------->"Sic Semper Tyrannis"<-------
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I think Troy got et by zombies... | and Hickman, you remeber that when your looking for people to fill the zombie team. I got cheese making skillz damnit! |
What are you planning on using for the milk for the cheese, post Z-day? Cuz there probably aren't going to be a whole lot of livestock around...
I do love my tea. The said...a few years ago me and some friends were talking about tea vs coffee, and came to the following conclusions.
In a heap of movies, especially Hollywood ones, Coffee, and the act of asking someone up, in, back for coffee, is basically saying..let us go get it on. Best example is that Ewan Macgregor movie I think...where the girl says..
Want to come back to my place for some coffee?
He replies..I don't really drink coffee.
To which, her natural comeback is..It's ok, I havent got any.
So there you go, coffee, means sex. Now, given that coffee and tea are pretty arch nemeisisisisee' to each other, our logical conclusion was..if Coffee is referring to the more normal, hetero 'getting it on'..well, you can draw conclusions about what asking someone over for Tea means.
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That the person suggesting tea has a sophisticated palate and is more health conscious than a coffee drinker?
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Originally Posted by MisterD
So there you go, coffee, means sex. Now, given that coffee and tea are pretty arch nemeisisisisee' to each other, our logical conclusion was..if Coffee is referring to the more normal, hetero 'getting it on'..well, you can draw conclusions about what asking someone over for Tea means.
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Goodbye, I guess.
@Lord_Nightblade in Champions/Star Trek Online
nightblade7295@gmail.com if you want to stay in touch
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Originally Posted by ebon3
Pffftt, its the south man, thats what we do
However I do agree, sweet tea is way to sweet. If you think Hardees is bad, try McDonalds (thier unsweetened tea is plain awful) sweet tea or Chik-fil-A's sweet tea, I can literally cut the latter's with a gallon of water and its stll unacceptably sweet to my palette. ... |
Oh yeah, I've tasted McD's and Chik-fil-A's tea (among others) and yeah...all sugar water....
I think it's Quizno's that has "Northern Tea" vs "Southern Tea" with (Unsweetened Tea) labeled below the "Northern Tea" heh...thought that was funny. Might not be Quizno's but...some restaurant here does that....
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I usually never drink my tea with sweeteners, but a colleague of mine, he's Moroccan, has taken to making a fresh pot of tea for our team at the start of morning shifts. He says it's the traditional way his family always makes tea. It has green tea, mint, orange blossom, absint* and about 20 sugar cubes per pot. It's quite nice imo, though some of my colleagues think it's a tad on the sweet side. 
*did some googling and I think you English speaking folks call it the common or grand wormwood.
@True Metal
Co-leader of Callous Crew SG. Based on Union server.
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Absinthe?|
Originally Posted by TrueMetal
... absint* ...
*did some googling and I think you English speaking folks call it the common or grand wormwood. |
As far as I know, is a liquor made from wormwood.
True absinthe can only be purchased in France, I believe. Anything else is a facsimile made with variations of anise or licorice.
Originally, an herbal preparation of wormwood was used to treat cases of... you guessed it... worms.
Unfortunately, the process of creating an alcohol from it results in a rather strong, hallucinogenic product (and wasn't always consistent). From what I understand, it is now strictly regulated in France, while several other countries have banned it entirely.
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Don�t say things. What you are stands over you the while, and thunders so that I cannot hear what you say to the contrary. - R.W. Emerson |
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On the topic of tea (sort of)....
I had a lovely herbal blend this evening, called "Evening in Missoula":
chamomile, rosehips, raspberry leaf, papaya leaf, peppermint, spearmint, strawberry leaf, passion flower, red clover, star anise, wild cherry bark, lemon peel, wintergreen, lavender, vanilla, stevia
While I agree with Traegus that it is technically not "tea", I do enjoy the occasional herbal infusion.... which is an umbrella that tea does fall under.
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Don�t say things. What you are stands over you the while, and thunders so that I cannot hear what you say to the contrary. - R.W. Emerson |
YUMMY Low-Hanging Fruit for BASE LUV
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Yea, I'm aware of the drink, we call both the plant and drink 'absint' around here. But it's the definitely the herb itself, not the alcoholic drink derived from it. My colleague is Muslim, he doesn't drink anything with alcohol in it.|
Originally Posted by Impish Kat
Absinthe?
As far as I know, is a liquor made from wormwood. True absinthe can only be purchased in France, I believe. Anything else is a facsimile made with variations of anise or licorice. Originally, an herbal preparation of wormwood was used to treat cases of... you guessed it... worms. Unfortunately, the process of creating an alcohol from it results in a rather strong, hallucinogenic product (and wasn't always consistent). From what I understand, it is now strictly regulated in France, while several other countries have banned it entirely. . |
Edit:
This one: http://en.wikipedia.org/wiki/Artemisia_absinthium
@True Metal
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Going to an "Orphan Stagehands" Thanksgiving today, for friends whose families are too far to visit or, through other circumstances, find themselves "stranded".
The food theme is "whatever you absolutely must have for the holidays". I was going to bring Gra'ma's cheesy scalloped potatoes, but apparently someone already had dibs.
So, since I'm not a huge fan of canned cranberries, I cooked up my own little batch of fresh:
4-6 oz of fresh cranberries
2 Granny smith apples, cut small
1 tsp zest of an orange
juice of said orange
1 cup sugar
sprinkle of ginger, cinnamon, nutmeg
cook up the fruit & spices for about 15 minutes. Mash with a potato masher so the apple chunks are more blended. Add sugar and allow to hard simmer for another 5-10 minutes.
The sugar works with the natural fruit pectin to provide a "set" when it cools. You know you'll get a nice "set" when the juice of the sauce is thick and sticks to a spoon. You can add a little water along the way if it seems too thick... carefully, just a little at a time.
Pour into a pretty bowl and refrigerate. It should keep for a good week, at least.
Oh yes, and I did make Gra'ma's Peanut Butter Balls. According to my Aunt, I am not allowed to elaborate much more than to say; peanut butter + rice crispies (+ some other stuff) + chocolate = YUM.
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What you are stands over you the while, and thunders so that I cannot hear what you say to the contrary. - R.W. Emerson
YUMMY Low-Hanging Fruit for BASE LUV