I love Cheddar and have experimented with age. I am not complaining about price because I can understand the cost of storage. I have tried 0 to 20 years and have decided that 8 and maybe 10 years old is about the best bang for the dollar!
I had a fun dinner tonight. I have a friend that lives about 85 miles away and we heard about a place to eat close to halfway in between. A place in a small town that if you would blink while passing through you might miss it.
By itself the Spatzle was great and worth the drive and to top it off he paid the bill!
This was a guilty pleasure: After diner, taking tablespoon sized scoops of mashed potato with carrot, and then scooping chicken grease from the pan after having fried chicken. And not quitting until all the grease is gone. Because I'm a pig. And now I'm a happy pig.
After going to a family get together yesterday I visited the Scandinavian meat market in that part of town. I don't get that way often and when I do and they are open I tend to buy a bunch. I bought some Spekekjott and other things and noticed another gentleman buying a case of canned Fiskeboller. Fish meat balls.
I don't remember eating these before at least the Norwegian version so I thought what the heck lets give it a go.
The butcher after I asked him how so you cook those things answered fry them in butter. Anything is better fried in butter.
I gave it a try with a few in regular butter and then my wife said try them in that Ramp butter in the red canister on the counter.
The regular was good but the Ramp butter was excellent!
Tbh I thought of that, but this week is my week for going to work early (my wife and I alternate the job of getting the kids out to school) and so I didn't have a lot of time to make the bacon. It was on my mind but sadly didn't happen. The cabbage was leftovers.