Nice people thread part 5 - nicely does it

lostinrates

zagubov wrote: »

Lir has a random Italian word-generating program. None of these is actually a real word at all.:D

Cheek, after i got dh to check and change my spelling too!:D

PasturesNew

lostinrates wrote: »

Actually, fondu is something dh makes alone. Its not such a faff to make, mre a faff to eat. I think you can buy packets of premade fondue in some supermarkets, like waitrose.:D no sure though.

Its easy to make, but mit cheap because of the wine and kirsh if you do not have that in stock, BUT, single greedy persons version would be a brie or camembert in a box, studded with garlic in the over, and a good bit of decent crusty bread. Baguette, so the other half good be a hogie the next day?

I am small... I am not a young man with a bottomless stomach.

My capacity to eat a fondue, with the bread for dipping, would be a quantity equivalent to one bread roll and about half a teacup of cheesy goo.

lostinrates

PasturesNew wrote: »

I am small... I am not a young man with a bottomless stomach.

My capacity to eat a fondue, with the bread for dipping, would be a quantity equivalent to one bread roll and about half a teacup of cheesy goo.

So, buy a chese, cut it half or thirds, have it twice/three times in a fortnight.:D. (you would have to bake in a ramekin though i think.

misskool

zagubov wrote: »

Lir has a random Italian word-generating program. None of these is actually a real word at all.:D

:rotfl:

I've had most of them.

and the italian has had a large selection as well.

PasturesNew

vivatifosi wrote: »

Parmesan.

I have had parmesan once in my life... circa 1980.... some dried nastiness in a shaker at a Pizza Hut. It was truly, truly vile - and to this day I've steered clear of any menu item that said it had parmesan.

Watching the telly the other day, I spotted that Jamie Oliver was using a block of cheese ... and it wasn't some dry dusty shaker thing. And I figure that maybe I had experienced the parmesan equivalent of shavings from the bottom of a budgie cage.

If I ever get the chance to try a tiny taste of real parmesan, I will... but it's unlikely I'll encounter it.

lostinrates

PasturesNew wrote: »

I have had parmesan once in my life... circa 1980.... some dried nastiness in a shaker at a Pizza Hut. It was truly, truly vile - and to this day I've steered clear of any menu item that said it had parmesan.

Watching the telly the other day, I spotted that Jamie Oliver was using a block of cheese ... and it wasn't some dry dusty shaker thing. And I figure that maybe I had experienced the parmesan equivalent of shavings from the bottom of a budgie cage.

If I ever get the chance to try a tiny taste of real parmesan, I will... but it's unlikely I'll encounter it.

One of the foody lies....all italians eat well and fresh...you can buy that stuff in italy too. And some terrible, terribly food.

I will never forgive mostarda for its revoltingness when it is so beautiful. Ever. What a fraud.

PasturesNew

michaels wrote: »

This is the cheese we have, I'm sure you will all approve

Oh no .... mild cheese!! Buy mature - same price, but you use less of it as it's tastier

I've got a block of Aldi mature cheddar this week ... and steaming through it. It's about 1Kg and I want to finish it all by Friday next week so it's one less thing to pack/move.

PasturesNew

In this cheese quest, I have found a way to use up my cheese AND my SR flour ... a recipe for some cheese scones that uses SR. But I would need to buy some butter, so have to weigh up whether it is worth buying butter, in order to make 40-50 cheese scones ... or whether it's actually a better plan to dump the flour in the bin and forget it.

The recipe needs 110grams of butter, to use up the 500grams of flour I have. So that'd leave me with a butter over-supply - and then I'd need to find a way to use up the remaining 140grams of butter, while ploughing through a cheese scone mountain

Looks like the bin is the better choice.

vivatifosi

In cheese, have we found a foodstuff that all NPs like? Nobody's chimed up yet saying "yeuch, cheese, revolting"...

PasturesNew

lostinrates wrote: »

So, buy a chese, cut it half or thirds, have it twice/three times in a fortnight.:D. (you would have to bake in a ramekin though i think.

I think more than half the fun of enjoying a fondue is seeing its largeness... seeing the huge pot of cheesy goodness slowly warming and being stirred... seeing the pile of bread and dreaming of how much you can scoff and scoff and scoff.... but the reality, for me, is that after 3-4 dips I'd be full

So, making a bit, in a ramekin, would be disappointing and would be minus the buzz and anticipation.

To spend my time, getting a small amount of cheese into a ramekin - and cutting up a bread roll .... makes me feel quite sad. It's a kind of loneliness torture. Fondues should be shared... and big. With people.