ALL OF THE CHEESE
SO MUCH FUCKING CHEESE
Cheese of the day: CréMonté Paladin CréMonté is a German blue cheese encased in a white mould. It has a pleasant smooth texture with a special creaminess, even though it contains only 34% fat.
A friend of mine hates cheese (I know, none of us understand it), and she got a job in Switzerland. She worked remotely, but every time she had to go there for company gatherings and such she had to endure endless amounts of fondue and raclette 😆
Ha. Same comment. Your cheese love is strong.
Weed
Quinoa Salad
Salad
- 1 cup uncooked white quinoa
- 1 punnet cherry tomatoes halved or quartered
- 1 English cucumber diced small
- 1/4 cup finely diced red onion
- 150g fresh baby spinach coarsely chopped
- 2 large ripe avocados chopped
- 1/3 cup finely chopped cilantro or parsley, optional 1/3 cup crumbled feta cheese optional
Dressing
- 4 Tbsp red wine vinegar
- 2 Tbsp Dijon-style mustard
- 1 tsp dried oregano
- 1 clove minced garlic
- 1/2 cup olive oil
- 1 Tbsp honey
- 1 large lemon
- Salt and pepper
Leave out the feta and the honey and it’s vegan, too.
Edit: cook and cool the quinoa before assembly.
My wife does something very similar, without the cucumber
Bred Rol
https://girlwiththeironcast.com/cast-iron-garlic-butter-dinner-rolls/
(use 1/3 the sugar)Might try something like that with the sourdough I usually use. Got a nice big cast iron pan already.
Sourdough that I have been making lately: add flour to bowl and pour in some boiling water. Mix and allow to cool, shouldn’t be so much water that it forms a dough yet. Once cool, add sourdough starter and enough water to form dough. Then leave for a few hours or all day to rise and then bake.
The hot water reacts with the starches to gelatinise which cold water doesn’t. Results in softer bread, I think it works by holding moisture better.
Interesting, will try.
OP you are a lifesaver. I definitely have to get the Thanksgiving Libation in the infuser soon (it’s just a cranberry orange infused vodka) and this thread reminded me I had a pear one I had to take out. I’ll probably also bring a bacon brussel sprouts and maybe a roasted root vegetable this year, but I won’t know until we get closer to the holiday.
I gotchu, glad to help
Cheesecake is the one and only thing I make for events that I’m not hosting. The variety and form changes (muffin form are popular with the people I know now, not big on sweets), but its one thing I’m very good at doing to the point people look forward to it. I’m prettt sure several invites over the years have been just for that.
Because my recipe is ultra-simple minimalist base recipe designed to be slightly modified to account for different toppings, and it wasn’t written within the last 100 years (passed down several generations, though it did have to be modified somewhat ages back for modern products), and that just makes it better. Modern cheesecake recipes are crap and have too much shit in them. Flour in the filling?? Are you insane??? Talk about a ruined texture!
is that a secret recipe or can I have it?
(understandable if it is but I want it so bad)
Three dozen lamb Kibbeh balls. Made with lamb and onions from my farm. My great grandmother’s recipe.
Is this the buckwheat meal wrapped meatballs?
I lived in Toronto for a while and a schwarma place had kebe meatballs. I wish for a real middle eastern restaurant to open in my small town but I fear people will be unhappy about it opening because there is a lady in town that already has a donair place that isn’t great but she is from this town and people might back her over a new person in town.
Kinda, I do them where everything is incorporated. Instead of it being wrapped in bulgar wheat is more like a meatloaf thats then portioned into balls and shallow fried in a pan. So more of what you’d consider a meatball less of a pocket type thing. Served with a yogurt sauce and a hot sauce.
Sounds delicious.
Would definitely be clearing that plate at a potluck.
Smoked bacon jalapeño poppers. Stuffed with cream cheese cilantro and lime juice
I’m looking for side quests to put in the smoker while I’m waiting for the main entree. What temp and how long do you let them smoke for?
300F for ~1hr. Just whenever they get the color you’re looking for.
Thank you!
Try mac & cheese, if you haven’t. Smoked mac & cheese is glorious.
We usually do it in the oven while the stuff is smoking outside but, yeah, I’ll bet that’s amazing. I’ll try it out.
Cilantro tastes like soap
I would eat soap if it tasted like cilantro
Pantene pro v, in the soup isle?
BBQ Pulled Pork Sliders
Throw a pork shoulder in a slow cooker with a can of coke and seasoning. Let cook on low for 8 hours.
Shred the pork (it should be easy to pull apart). Add bbq sauce. Bring rolls and coleslaw to make the sandwiches.
It’s always a hit, feeds a ton of people, and it’s the easiest recipe I keep around.
How much time do I have to prepare, what season is it, and who is doing desserts? I cannot stress how much these matter.
You have about a month to answer the first two questions, and Janet wanted to bring desserts.
Fuck me, she’s going to do one of those"homemade" canned pies again…
Ok a month puts us at peak Thanksgiving with time to spare, I’m going to be bringing Pumpernickel Rye stuffing, one 9x9 for the old fashioned and a basket of stuffins for everyone else. A gallon of burbon mulled cider for the grown ups, and I’ll have the spouse whip up her homemade whipped cream.
Cool whip died in the 70’s Janet, quit pretending it’s edible!
I’m doing desserts. Usually macarons, but I do pies for Thanksgiving.
If it’s for thanksgiving, I’m bringing butter basted butternut squash, one in garlic sage and the other in maple burbon. If it’s particularly cold out, I’ll bring a sachette for ponche vino.
If it’s any time you’re making macarons, I’ll be frying up wonton pizza rolls. They’re the opposite of fancy but they meet macarons in the whimsical department and I’m all about that whimsy.
I like your style, let’s throw a party together.
I would normally do a bacon, blue cheese, and broccoli salad
Bro is trying to get uninvited
Bro is getting an invite in the mail and a backup invite via text
A large trench coat and two other people so we can sneak in and seize the food for ourselves.
The kind with a dozen pockets inside?
Dill pickle pasta salad.
Shit’s like crack.
I read this and immediately felt my salivary glands activate.
Baked artichoke dip, Joy of Cooking page 146.
Puppy chow, Chex cereal covered with peanut butter and milk chocolate, coated in powdered sugar. Absolutely delicious, easy to make, and reserved only for potlucks
What is the recipe?! You’re gonna singlehandedly save me a ton of money by not buying Muddy Buddies anymore!
Microwave chocolate chips until soft (try stirring them after about a minute in the microwave, they sometimes keep their shape despite being melted.)
Add smooth peanut butter to your taste, microwave again for another 30 to 60 seconds, stir to combine, pour in chex mix, gently stir to coat the cereal
grab a gallon size ziplock, add excessive powdered sugar to ziplock (the extra will fall off the cereal into the bottom of the bowl), add chocolate peanut butter coated cereal to the ziplock, seal ziplock and shake the snot out of it,
Pour into your potluck bowl or take the bag as is.
Amazing!
Muddy Buddies I believe is Chex getting in on the popularity of puppy chow. Puppy chow was really popular when I was in middle school and the official version started appearing when I got to high school I think.
But home made has always been and always will be better!