On the plate

32t

Member
When you say "old" do you mean age or is that a type of cheese?

I bought a big chunk of Jarlsberg the other day and that is an interesting cheese!
 

Bruno

Administrator
Staff member
Old refers to the age. For the plain 'put it between a sandwich' type of cheese, there are 3 common ages: Young, ripe, and old. The older they are, the stronger the taste.
 

32t

Member
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!
 

32t

Member
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!
 

Bruno

Administrator
Staff member
This morning I had little meatballs that were prepared with the mustard already inside at the center. Never knew it existed but good stuff.
 

Bruno

Administrator
Staff member
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. :D
 
Reactions: 32t

32t

Member
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!

fishballs.jpg
 

Bruno

Administrator
Staff member
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.
 

32t

Member
My normal workday breakfast is at 09:00 The first break at work and consists of leftovers from the night before.
 

32t

Member
My son fried up some venison heart tonight.

I was pleasantly surprised that it was as tender as it was the way he cooked it.
 

RezDog

Member
Venison’s n heart is quite delicate to cook. It is very easy to over cook it and when you do it becomes tougher and quite dry. How was it done Tim?
 

32t

Member
He marinated it for a day and rolled it in crackers then fried it. I don't know his "secret" recipe for his marinade.

I agree that it can be tough and overcooked easily and that is why I was pleasantly surprised that it was as good as it was.
 
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