Anyone else starting to fatten themselves up for Winter? What on earth drove me to go out and buy a Chicken and Mushroom Pot Noodle, Star Bar and Coke for lunch? I blame the clocks going back. Damn tasty it was though. Who said the Scots choose to eat unhealthily? We are simply innocent victims of the dwindling daylight. I'd eat a sliver of greenery and drink gallons of fizzy water too if only it was warm, dry and bright. Whats on the menu with you?
When I am to sin prandially at noontide, I meander a few miles from the office to a local burger vendor.
Lowest cost for a platter (a half pound of beef on a bun of some sort, various flavored sauces and toppings, and a pile of sweet potato french fries), is $8.95 (US) plus tax. Typically the offering begins at > $10.00 US. It's not an everyday sort of meal.
When I want to wallow in a state of gluttonous sin, I wash it down with a draft lager or three. As I usually have to head back to work, unsweetened ice tea suffices during most of my dietary trespasses.
What can be had in this den of unadulterated culinary vice? I have tried all but the Boring, for obvious reasons.
Here in the US, wings, you can get cheese with varying sharpness of flavor. I think the metric is pungency, or tanginess. The difference in taste is marked.
As far as I know, buggery has nothing to do with it, but I don't run a cheese production business.
Marc Druart, a master cheesemaker at the Vermont Institute for Artisan Cheese, adds that the starter cultures, salt, and moisture content of the cheese have to be balanced for it to age properly. Each variable affects the breakdown of the fats and proteins—which form the compounds that give the cheese a sharp taste (aldehydes and alpha-keto acids) and other flavors (esters).
“As any cheesemaker will tell you, this is not an exact science,” says John Spencer, managing director of the Cheddar Gorge Cheese Company in Somerset, England. “If we were to use our exact recipe, methods, equipment, and even the same people, but change our location and source of milk, we would make a slightly different cheese.”
In the United States of America, industrial and processed Cheddar-style cheeses come in several varieties, including mild, medium, sharp, extra sharp, New York Style, Colby/Longhorn, white, and Vermont.
Before you get the hump - only "West Country Farmhouse Cheddar" is a protected name - "cheddar" has become a generic.
I just today purchased 500 grams of leg ham sliced into two steaks (about 1/2" thick) which shall be fried first thing in the morning accompanied by two poached eggs on Vegemite toast.
I might add that it has been approximately 7-8 years since I have had REAL leg ham sliced like that (due to where I live) and then to have some vegemite as well to top it off.....Thats breakfast heaven.
If I wake up in the middle of the night with hunger pangs maybe the neighbours will hear me getting an early start on it!
Before you get the hump - only "West Country Farmhouse Cheddar" is a protected name - "cheddar" has become a generic
Well thank you for your explanation.
I looked up your link to Wikipropagandapedia, and discovered that in the USA Cheddar cheese called "Vermont" is permitted, even if it does not come from Vermont. Let alone Somerset.
It's a sign of the generosity of Somerset dairy farmers and cheese producers that they allow such nonsense to prevail.
If they had adopted US brand protection measures akin to MacPoisonald, they would now be reaping half the GDP of the USA and half a dozen other countries who allegedly produce Cheddar cheese.
Fortunately they just stick with making excellent cheese.
Quote:
“As any cheesemaker will tell you, this is not an exact science,” says John Spencer, managing director of the Cheddar Gorge Cheese Company in Somerset, England. “If we were to use our exact recipe, methods, equipment, and even the same people, but change our location and source of milk, we would make a slightly different cheese.”
Plate of New Zealand greenlip mussells and fresh green paw paw salad. Well that were yesterday. Had vegetable curry with rice fer me tea Home made toasted bread with hot mango achar fer me brekky as I type this.
