Late Easter Picture

I found this and thought it was kind of cool. Late for Easter though. Fat is Beautiful man,…

Image  —  Posted: April 22, 2014 in Uncategorized
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Firm Cheese  for you cheese lover out there:

Your firm cheeses are not hard or brittle .Some of them are close-textured and flaky, like Cheddar , others are dense (dumb cheese ha ha:)),holey cheese l(Heaven helps us:)) Emmenthaler. . Most firm cheeses are actually imitators of these two classics . Their moisture content ranges from 30% to 40%.

Cheddars: (Wonderful cheddar) Produced in both North America and in Great Britain. (They have this great cheese that’s Part blue cheese and part cheddar to die for . I had it only once from a culinary class and I was in Love. I don’t remember the name of this cheese so can’t tell you the name..)

American Cheddar: This is a cow’s milk cheese made primarily in New York , Wisconsin, Vermont and Oregon ,containing  from 45 to 50% fat. The best  cheddars are made from raw milk and aged for several months . ( Raw milk may be used in the United States provided the cheese is then aged at least 60 days) This cheese has a dense , crumbly texture . Cheddars may be white or colored orange , with vegetable dyes, depending on local preference . The flavors can range from mild to very sharp, depending on the aged of cheese.

Colby and Longhorn :These are two well-known mild , soft-textured Wisconsin Cheddars .Cheddars are sold in a variety of shapes and sizes, often coated in wax The good quality Cheddars are welcome additions to any cheese board. while your lesser cheese type quality are really better reserved for cooking and sandwiches.

English Cheddars: is a Variety of cow’s milk cheese that is produced in Great Britain , which contains approximately 45% fat. The most imitated cheese in the world true English Cheddar is  rarely seen in the United States because of import restrictions .A moist yet sliceable cheese, aged at least six months.

Emmenthaler: This cheese is made from cow’s milk and From Switzerland. Has approximately 45 % fat .Emmenthaler  is the original Swiss cheese.,, it accounts for more than half of Switzerland’s cheese production. This cheese is mellow , rich and nutty with a natural rind and alight yellow interior full of large holes. Ripened in three stages with the aid of fermenting bacteria. This cheese has holes or eyes which caused by gases expending inside the cheese during fermentation. You have Authenic  Emmenthaler cheese that is sold in 200-pound (90kilograms)  wheels with Switzerland stamped on the rind like the spokes of a wheel.Emmenthaler, is one of the basics  for Fondue cheeses  and also popular for your sandwiches some snacks,  after inner with fruit and nuts.

 

Next post more on Firm Cheeses…..more??????? you say……

 

Artichauts( Globe or Leaf Artichokes)

“………………This is , perhaps, more subtle of flavor , more

delicate of texture, than any other green vegetable.

Besides, ,it’s fun to eat!’………………………………………………Curnonsky

………………………………………………………………………………………………………………………………..

” ………Apricots you must buy,

Cool melons, summer’s artichokes in plenty,

Cream strawberries , that all my fare be dainty

Under this blazing sky’………………………………………..Pierre Ronsard

…………………………………………………………………………………………………………………………………..

‘………These glorified thistles!’                                     (The Elder Pliny)

Quote  —  Posted: April 22, 2014 in Uncategorized
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Bacon Message

Here is about Bacon .Sorry but certain pictures I can not show but some I can Like this stuff I can show but not my plating…..

Image  —  Posted: April 22, 2014 in Uncategorized
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Cute fuzzy rabbit

Some pictures from the photo link load up and some like my plating won’t what gives? anyways here is a cute picture of a fuzzy fat bunny Fat is Beautiful just look at this sweetie .To me beauty is inside and out …

Image  —  Posted: April 21, 2014 in Uncategorized
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Fondue: a Swiss specialty made with melted cheese , wine and flavorings ; eaten by dipping pieces of bread into the hot mixture with long forks. also was popular in the 70s..

Leftover Cheese: When you have leftover cheese never discard the bits and pieces of cheese lurking in your refrigerator .Tag ends of Brie, cheddar ,farmer cheese, chevre, Roquefort , mozzarella and scores of other cheese can be quickly transformed into tasty mixture that the thrifty French call FROMAGE FORT ‘(strong cheese) Seasoned with fresh garlic and a few splashes of wine ,it  makes an assertively flavored topping for toast or thick slices of bread and tastes best when briefly melted under the broiler.

To make FROMAGE FORT : Gather 1 pound (450 grams) leftover cheese (three kinds is enough , six or seven will even be better) Trim off any mold or very dried-out parts from the surface. Toss three or four peeled cloves of garlic into a food processor and process for several seconds until coarsely chopped. Add the cheese to the garlic along with 1/2cup (120 milliliters) dry white wine and at least 1 tsp. ( 5mil) freshly ground black pepper. Process until the mixture becomes soft and creamy, about 30 seconds. Remove the mixture from the processor and transfer it to a crock or bowl. Cover tightly with plastic wrap and refrigerate.

Blue cheese:1) Generic term for any cheese containing visible blue-green molds that contribute a characteristic tart, sharp flavor and aroma : also known as a blue-veined cheese or bleu: 2) a group of Roquefort- style cheese made in the United States and Canada from cow’s or goat’s milk rather than ewe’s milk and injected with molds that form blue-green veins: also known as blue mold or blue- veined cheese.

Next Post for sure The Firm Cheese Family..

Puddings For Christmas

Now mince your onions finely -finer yet!

Then fry them gently with their weight of bacon:

They must not brown, but mildly seethe and sweat

To primrose yellow, tossed and turned and shaken.

And when their piquant odour floats away

In fragrant wafts, the pig’s blood joins the pan

With salt and pepper, nutmeg , spices, bay,

Add, last , a glass of Cognac, if you can.

In the cleaned casings, one end stitched and sealed,

Enclose (and ram it down) , your sausage meat.

Tie them; and next, to simmering water yield

For twenty minutes, over moderate heat.

Then drain , and place them in the hearth ,hard by

The flaming , crackling Yule log, where they will,

If supervised by your paternal’ eye,

Gently , so gently, grill.                                                             Achille Ozanne,

Quote  —  Posted: April 21, 2014 in Uncategorized
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Just wanted anyone who sees  this blog that I am having problems with some pictures (PHOTOS LINK)some will show some won’t . I am working on it .The some pictures is like my plating  and things from my camera .So sorry but I am going to put some on my other blog for now which is “Cooking Passion Sweet Dreams and other Things..” If anyone can help me that’s great. I did ask on Support but have to wait till a person can answer…wish I can solved my problem it’s a bummer .Not my camera because it works on the other blog…Well have a nice Monday..

Chocolate wild Easter egg..

This egg is chocolate and wild looking…Never seen and egg like this but it’s suppose to be real…Fancy and classic is my word..

Image  —  Posted: April 21, 2014 in Uncategorized
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Check This Out

Sugar Cubes that are shaped in a rabbit form.

Image  —  Posted: April 21, 2014 in Uncategorized
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