Re: Cheese. Lots of Cheese!
Stu
-->The annual Cheese Society's show and competition was this last week
-->in Austin. Earlier today they sold off all the remaining leftover
-->cheese for $5/lb. There were only about 20 people in front of us
-->when they opened the flood gates, and about 200 people there when we
-->left a half hour later. I headed right for the high-end stuff -
-->most of which was gone in 15 minutes. Pictures follow.
-->
-->Some of the cheeses are only labeled by their competition numbers.
-->I didn't know or don't remember what a few of them are, but I will
-->find out as I open them. The list goes like this:
-->
-->Delice de la Vallee (Cow + Goat)
-->Show Goats Triple Cream Brie
-->Motzarella Company's Fresh Motzarella (Dallas)
-->Bellwether Farms Crescenzo
-->Bellwether Farms Carmody
-->Du Village Lady Laurier d'arthabasta
-->La Moutonniere Cabanon
-->Cowgirl Creamery Organic MT Tan Triple Cream
-->Saga Blue Brie (two of those)
-->Marin French Cheese Company Petite Blue
-->Marin French Cheese Company Petite Triple Cream
-->Smoked Chardonay Cheddar
-->Cypress Grove Ripe Goat Cheese w/Ash
-->Meyenberg Smoked Jack Goat
-->Vermont Butter and Cheese Co. Coupole
-->Roundous Tripple "Fest"(?)
-->Firefly Farms Buche Noire
-->Westfield Farm Classic Blue Log
-->St Pete Blue
-->76 TO 01
-->37 KF 14
-->164 FC 02
-->And one that was completely unlabeled
-->
-->I have a lot of cheese to eat. Pictures:
-->
-->http://i32.tinypic.com/2mi0rc7.jpg
-->
-->http://i26.tinypic.com/2ue4nwi.jpg
-->
-->http://i25.tinypic.com/317duzd.jpg
-->
-->http://i31.tinypic.com/muiovm.jpg
-->
-->http://i32.tinypic.com/14js11j.jpg
-->(Hatch chiles $.88/lb and the CostCo salami for all that cheese)
-->
-->They were not cutting any cheese down and wrapping. What you saw is
-->what you got. And many of the cheeses were 10... 20... and even 30+
-->pounds. All these cheese you see pictured above only cost $70
-->(14lbs worth). At retail, $70 would have bought less than 3 pounds
-->of those cheeses.
-->
-->It's going to be a tough week here at Casa Sqwertz.
-->
-->-sw
the goat cheese (triple cream brie is wonderful)
Felice
"Sqwertz" <swe...@cluemail.composted> wrote in message
news:fu6fv72ncy39$.sqw@sqwertz.com...
> The annual Cheese Society's show and competition was this last week
>
< names snipped, tinypics remain>
> http://i32.tinypic.com/2mi0rc7.jpg
> http://i26.tinypic.com/2ue4nwi.jpg
> http://i25.tinypic.com/317duzd.jpg
> http://i31.tinypic.com/muiovm.jpg
> http://i32.tinypic.com/14js11j.jpg
> (Hatch chiles $.88/lb and the CostCo salami for all that cheese)
>
> They were not cutting any cheese down and wrapping. What you saw is
> what you got. And many of the cheeses were 10... 20... and even 30+
> pounds. All these cheese you see pictured above only cost $70
> (14lbs worth). At retail, $70 would have bought less than 3 pounds
> of those cheeses.
OMIGOD! What an incredible buy! I especially like the "cheese-in-a-poke"
idea. I trust that you'll be letting us know how the week goes.
Felice
brooklyn1
"Sqwertz" <swe...@cluemail.composted> wrote in message
news:fu6fv72ncy39$.sqw@sqwertz.com...
> The annual Cheese Society's show and competition was this last week
> in Austin. Earlier today they sold off all the remaining leftover
> cheese for $5/lb. There were only about 20 people in front of us
> when they opened the flood gates, and about 200 people there when we
> left a half hour later. I headed right for the high-end stuff -
> most of which was gone in 15 minutes. Pictures follow.
>
> Some of the cheeses are only labeled by their competition numbers.
> I didn't know or don't remember what a few of them are, but I will
> find out as I open them. The list goes like this:
>
> Bellwether Farms Carmody
> Du Village Lady Laurier d'arthabasta
> Cowgirl Creamery Organic MT Tan Triple Cream
> Cypress Grove Ripe Goat Cheese w/Ash
> Vermont Butter and Cheese Co. Coupole
> Firefly Farms Buche Noire
> Westfield Farm Classic Blue Log
> 76 TO 01
> 37 KF 14
> 164 FC 02
> And one that was completely unlabeled
>
>
>
> http://i26.tinypic.com/2ue4nwi.jpg
>
> http://i25.tinypic.com/317duzd.jpg
>
> http://i31.tinypic.com/muiovm.jpg
>
> http://i32.tinypic.com/14js11j.jpg
> (Hatch chiles $.88/lb and the CostCo salami for all that cheese)
>
> They were not cutting any cheese down and wrapping. What you saw is
> what you got. And many of the cheeses were 10... 20... and even 30+
> pounds. All these cheese you see pictured above only cost $70
> (14lbs worth). At retail, $70 would have bought less than 3 pounds
> of those cheeses.
>
>
>
A lotta chizz for one rat... better get to nibblin' afore it gets moldy...
some look darn good. I'm not much of fan of those soft goat styles, I like
those hard well aged ones. Now you need a few assorted loaves of good
bread; Russian black bread, corn bread, pumpernickle... and plenty beer.
Omelet
Sqwertz <swe...@cluemail.composted> wrote:
> The annual Cheese Society's show and competition was this last week
> in Austin. Earlier today they sold off all the remaining leftover
> cheese for $5/lb. There were only about 20 people in front of us
> when they opened the flood gates, and about 200 people there when we
> left a half hour later. I headed right for the high-end stuff -
> most of which was gone in 15 minutes. Pictures follow.
>
<snipped>
>
> It's going to be a tough week here at Casa Sqwertz.
>
> -sw
Saw this post first on austin.food. :-)
But it was well worth the re-run! I'm still so jealous...
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Omelet
"brooklyn1" <grave...@verizon.net> wrote:
> A lotta chizz for one rat... better get to nibblin' afore it gets moldy...
> some look darn good. I'm not much of fan of those soft goat styles, I like
> those hard well aged ones. Now you need a few assorted loaves of good
> bread; Russian black bread, corn bread, pumpernickle... and plenty beer.
A good crusty sourdough or baguettes.
And wine!
Goomba
Don't forget to trim up the miles of sw's post unnecessary to the
context when you add your one line response. Remember that some folks
really do still pay more than you or I do for message traffic. And
besides, it annoys folks to have to wade through the same quoted
material time after time....
Mark Thorson
>
> The annual Cheese Society's show and competition was this last week
> in Austin. Earlier today they sold off all the remaining leftover
> cheese for $5/lb. There were only about 20 people in front of us
> when they opened the flood gates, and about 200 people there when we
> left a half hour later. I headed right for the high-end stuff -
> most of which was gone in 15 minutes. Pictures follow.
Holy Cow! How do I get a branch of the Cheese Society
to open up here?
Stu
-->Stu wrote:
-->> On Sun, 9 Aug 2009 15:05:16 -0500, Sqwertz <swe...@cluemail.composted> wrote:
-->
-->> -->They were not cutting any cheese down and wrapping. What you saw is
-->> -->what you got. And many of the cheeses were 10... 20... and even 30+
-->> -->pounds. All these cheese you see pictured above only cost $70
-->> -->(14lbs worth). At retail, $70 would have bought less than 3 pounds
-->> -->of those cheeses.
-->> -->
-->> -->It's going to be a tough week here at Casa Sqwertz.
-->> -->
-->> -->-sw
-->>
-->> the goat cheese (triple cream brie is wonderful)
-->
-->Don't forget to trim up the miles of sw's post unnecessary to the
-->context when you add your one line response. Remember that some folks
-->really do still pay more than you or I do for message traffic. And
-->besides, it annoys folks to have to wade through the same quoted
-->material time after time....
make sure you do as well
brooklyn1
"Sqwertz" <swe...@cluemail.composted> wrote in message
> On Sun, 09 Aug 2009 21:22:30 GMT, brooklyn1 wrote:
>
>> A lotta chizz for one rat... better get to nibblin' afore it gets
>> moldy...
>> some look darn good. I'm not much of fan of those soft goat styles, I
>> like
>> those hard well aged ones. Now you need a few assorted loaves of good
>> bread; Russian black bread, corn bread, pumpernickle... and plenty beer.
>
>
> Try it again.
>
>
You see no compliment, you wouldn't recognize a compliment if it fell on
your head like a ton of bricks... it's very obvious that you're paranoid...
for as long as you've posted here you've not once even come close to
exhibiting a modicom of humor, you live on the dark side.
pavane
"brooklyn1" <grave...@verizon.net> wrote in message
news:5ZJfm.1321$nh2....@nwrddc02.gnilink.net...
Indeed many of us humorless drones live in awe of the hilarious Sir Sheldumb.
pavane
MtnTraveler
> ObFood: 15 chicken wing drumettes, deep fried, then tossed with Mae
> Ploy Sweet Chili and sriracha.
After denouncing me for liking Gulden's mustard, you post that YOU cook
with 'Mae Ploy' brand pre-made chili sauce? Bless you for your humor!
This is NOT to imply that Mae Ploy mixes are bad. In fact, they are
delicious. It's just that you led us to believe that you were 'above'
such proletariat fare. I guess not. (Breeding will tell. :o) )
Do you also put Campbell's Chunky Soups on rice and call them gourmet
dishes?
jt august
Sqwertz <swe...@cluemail.composted> wrote:
> It was 57 lines long, 12 of which were blank and 28 of which were
> only half-sized
Some of those lines were half sized? Oh, I guess I need to use a
non-NNTP standard formatting newsreader. I use one that allows me to
turn off formatting (which I do) so that all posts look the way the Gods
of the interNet sanctified them to look.
Of course, I didn't think the post was long winded. Several lines were
the HTM links to individual pics, but that is preferable to actually
posting those pics here. And some of those cheeses look absolutely
delish!
jt
Goomba
I did :)
Goomba
> Are you calling me long-winded?
>
> It was 57 lines long, 12 of which were blank and 28 of which were
> only half-sized
>
> Hrmpf! ;-)
LOL No, it was a delicious sounding list of cheeses to salivate over.
And the story accompanying the list was good too. What was *not* good
was Stu not trimming up *anything* from your original post just to add
his one line response. Annoying!
Stu
-->Sqwertz wrote:
-->
-->> Are you calling me long-winded?
-->>
-->> It was 57 lines long, 12 of which were blank and 28 of which were
-->> only half-sized
-->>
-->> Hrmpf! ;-)
-->
-->
-->LOL No, it was a delicious sounding list of cheeses to salivate over.
-->And the story accompanying the list was good too. What was *not* good
-->was Stu not trimming up *anything* from your original post just to add
-->his one line response. Annoying!
Perhaps it's not my place to look after your internet problems, think about it.
jt august
Sqwertz <swe...@cluemail.composted> wrote:
>
> You read all posts in one paragraph without an CFLF's? What are
> you, some sort of masochist? Some of us go out of our way to write
> properly, in paragraphs with proper spacing.
>
> Or do you think a LF character (or CR+LF) takes up significantly
> more space than ASCII 32 while making it easier to read?
>
> Oh, you're a Mac person.
>
> Never<sigh>mind.
Yes, I'm a maccie, but I refer to how MS introduced HMTL formatting many
moons ago to newsgroups that had been previously text only. A new line
code moved the cursor to the beginning of the next line, and that was a
simple chr($13), no chr$(10) needed. To create a paragraph, just hit
<RET> twice. And many PC news readers (if not most) can turn off
formatting commands and go text only.
Call me an old fuddy-duddy, but if I want fancy looks to my forums, I'll
abandon usenet the way so many have. I prefer the antique simplicity of
a text only newsgroup.
That said, I really prefer to hear more about the cheeses.
jt
ViLco
> And I forgot how good that Columbus Salami was. I'm in heaven.
It's got a very nice packaging, looks interesting.
Was it just pork meat, pork fat, salt and pepper?
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano
jmcquown
> On Sun, 09 Aug 2009 21:22:30 GMT, brooklyn1 wrote:
>
>> moldy...
>> some look darn good. I'm not much of fan of those soft goat styles, I
>> like
>> those hard well aged ones. Now you need a few assorted loaves of good
>> bread; Russian black bread, corn bread, pumpernickle... and plenty beer.
>
>
> Try it again.
>
You shouldn't really "expect" anything of Sheldon. He's quite capable of
saying you did a good job if only you'd let him.
That *is* a lot of cheese for one person to buy, I don't care how great it
is. Are you planning to have a wine and cheese party?!
Jill
pavane
"jmcquown" <j_mc...@comcast.net> wrote in message news:7eam30F...@mid.individual.net...
| "Sqwertz" <swe...@cluemail.composted> wrote in message
| news:1nci9wwkuff4l$.sqw@sqwertz.com...
| > On Sun, 09 Aug 2009 21:22:30 GMT, brooklyn1 wrote:
| >
| >> A lotta chizz for one rat... better get to nibblin' afore it gets
| >> moldy...
| >> some look darn good. I'm not much of fan of those soft goat styles, I
| >> like
| >> those hard well aged ones. Now you need a few assorted loaves of good
| >> bread; Russian black bread, corn bread, pumpernickle... and plenty beer.
| >
| > When you respond to one of my posts, I expect nothing but insults.
| >
| > Try it again.
| >
| > -sw
|
|
| You shouldn't really "expect" anything of Sheldon. He's quite capable of
| saying you did a good job if only you'd let him.
Then what stops him, other than vicious nastiness and his crepuscular mind?
pavane
brooklyn1
> news:1nci9wwkuff4l$.sqw@sqwertz.com...
>> On Sun, 09 Aug 2009 21:22:30 GMT, brooklyn1 wrote:
>>
>>> A lotta chizz for one rat... better get to nibblin' afore it gets
>>> moldy...
>>> some look darn good. I'm not much of fan of those soft goat styles, I
>>> like
>>> those hard well aged ones. Now you need a few assorted loaves of good
>>> bread; Russian black bread, corn bread, pumpernickle... and plenty beer.
>>
>> When you respond to one of my posts, I expect nothing but insults.
>>
>> Try it again.
>>
>> -sw
>
>
> You shouldn't really "expect" anything of Sheldon. He's quite capable of
> saying you did a good job if only you'd let him.
>
>
jmcquown
all of that cheese before it gets moldy?! I like cheese, but no way could I
eat that much cheese without having a party and a bunch of other people come
over to help me eat it. That's a lot of cheese!
Jill
brooklyn1
home... anyone can go to a cheese bazaar with a camera. Sqwartz didn't buy
any, he still had half a box of velveeta in his fridge. LOL I am always
sure to post pictures that contain stuff that proves it's mine... the other
day I inadvertanly posted a picture with a Chicago Cutlery boning knife in
it, only after it was posted did I notice it had my signature hand engraved
in the blade... and no one else has my yellow counters,
and cats, there is almost always a cat somewhere in my pictures.
The sqwartz cheese pictures contained nothing we could recognize from his
past pictures that would make them undeniably his, in fact they look more
phoney than legit... they look much more like those pictures were taken on a
table at the cheese bazaar than in his kitchen... all laid out and wrapped
for sale.... had a few ben unwrapped and sliced on a plate with some slices
of that sausage maybe I'd elive him, maybe... still nothing there proving
it's his surroundings.
Doug Freyburger
>
> And I forgot how good that Columbus Salami was. I'm in heaven.
If you ever visit the US west coast I recommend that you try
Gallo Salame made near San Francisco. It blows away
Columbus Salami. It's so good I've gone on Ebay to get it
shipped to me here in Chicago metro. It's so good I prefer
it to the best imported Italian salami I've tried. Note to self -
Try more types of Italian salami in case any of them are as
good as Gallo.
The SF area is famous for exceptional sourdough bread,
Gallo Salame, various other food products. The bread does
not travel so even as close as Los Angeles it isn't fresh
enough. No such problem with a preserved meat product
like salami.
Today's cheese - Finn Juusto "Baked Cheese". Each time
I go to Wisconson I stop at one of the shops and get some
of it, plus several other types of cheese and some types of
sausage. Today's sausage for lunch was a brand of
Landjaeger that I haven't tried before.
John Kane
I think I've sampled this one . IIRC it was quite good
> Du Village Lady Laurier d'arthabaska
Canadian readers may want to visit the website for this one and click
on the flag :) It rather funny.
> La Moutonniere Cabanon
http://www.lamoutonniere.com/cabanon.html
John Kane, Kingston ON Canada
brooklyn1
"Sqwertz" wrote:
brooklyn1 wrote:
>
>> Not to mention none of those pictures prove that cheese was in his own
>> home... anyone can go to a cheese bazaar with a camera.
>> The sqwartz cheese pictures contained nothing we could recognize from his
>> past pictures that would make them undeniably his,
>
> board, the same wallpaper in the background, and the same brand of
> of EVOO (CostCo Tuscano) and salt (Baleine) that are in pictures
> I've taken over the past 6-12 months.
>
> If the stove is in the picture, that *is* new. It's black, the old
> one was almond.
Oh, pooh, who could remember the last time you posted something and what...
there is nothing in your pictures that makes them undeniably yours. *IF* the
stove is in the picture, don't you know??? If you don't know HTF do you
expect anyone else to.... your pictures are so severely cropped that they
can well have been stolen off the net.
>
> Your pictures, otoh, always manage to catch a glimpse of the
> gawd-awful, bile-yellow laminate countertop, the pattern
> discontinued in 1972.
That's exactly what I mean, the pictures I post are easily recognizable as
mine... I purposely set my same plates on that same counter and include
items and background that everyone has seen over and over and that no one
else can duplicate but me.
D
Perhaps HE has friends!
-dk
Omelet
Stu <rec...@foodforu.ca> wrote:
She likes to pretend she's the list moderator...
I think she gets off on playing 'net cop.
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Omelet
Sqwertz <swe...@cluemail.composted> wrote:
> On Mon, 10 Aug 2009 09:29:16 GMT, ViLco wrote:
>
> > Sqwertz wrote:
> >
> >> And I forgot how good that Columbus Salami was. I'm in heaven.
> >
> > It's got a very nice packaging, looks interesting.
> > Was it just pork meat, pork fat, salt and pepper?
>
> It's a dry salami. It contains curing agents (sodium nitrite and
> nitrate) + wine and spices. And dried milk for the mold.
>
> http://www.columbussalame.com/dyn/consumer_detail/6.html
>
> -sw
You really should try making your own:
To make Homemade Salami
. This homemade salami is good for party trays. It can be served on
platter with sliced cheese and crackers, or just eaten in a sandwich.
Difficulty: Moderately Easy
Instructions
Things You'll Need:
* 2 lb. ground beef
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 1/4 tsp. onion salt
* 1/4 tsp. garlic powder
* 2 tsp. liquid smoke
* 2 T.Tender Quick Salt
* 3/4 c. water
1.
Step 1
* Mix all ingredients well by hand in a large mixing bowl. Divide
and shape into 2 sausage size rolls. Wrap each roll in foil, shiny-side
of the foil inside. Refrigerate 24 to 36 hours.
2.
Step 2
* Before baking poke holes in the foil with a toothpick to allow
drainage of fat. Place rolls on rack in shallow baking pan. Bake 1 1/2
hours at 325 degrees.
3.
Step 3
* Remove from pan and cool completely before unwrapping the salami.
Slice and eat as lunchmeat, or serve on a tray with crackers and cheese.
4.
Step 4
* Store your salami in an airtight container in the refrigerator.
* Vacuum sealing is also a great way to store between uses.
http://www.ehow.com/how_4683822_make-homemade-salami.html
And no, I've not yet tried this recipe, but I have been sent the
instructions for making my own cure (in place of tenderquick) and I have
1 lb. of K+ Nitrate on hand for next weekends curing project...
My Pharmacist will get some of the Canadian bacon, if it turns out, in
return for ordering that stuff for me. :-)
Omelet
Sqwertz <swe...@cluemail.composted> wrote:
> On Mon, 10 Aug 2009 20:45:15 -0500, Omelet wrote:
>
> > She [Goomba] likes to pretend she's the list moderator...
> > I think she gets off on playing 'net cop.
>
> You still mad about the saline solution whatever argument?
No. I don't even remember it.
>
> I haven't heard her taking shots at you as much as I've heard you
> taking shots at her.
She also takes pot shots at others. It's her snottiness about "off
topic" posts that bothers me.
>
> Why don't you both just tie me up and take it out on me?
>
> -sw
Ooh baby. ;-)
Omelet
Sqwertz <swe...@cluemail.composted> wrote:
> On Mon, 10 Aug 2009 20:58:05 -0500, Omelet wrote:
>
> > Things You'll Need:
> >
> > * 2 lb. ground beef
> > * 1/4 tsp. salt
> > * 1/4 tsp. pepper
> > * 1/4 tsp. onion salt
> > * 1/4 tsp. garlic powder
> > * 2 tsp. liquid smoke
> > * 2 T.Tender Quick Salt
> > * 3/4 c. water
>
> I'll buy the 3lb chub at CostCo for $5/lb before I ever... ever...
> try this.
>
> This recipe is very wrong.
>
> =sw
Other than being a bit too salty, (which I can tweak if I ever make it),
what's wrong with it? I never buy commercial Salami as I find it to be
WAY too greasy and salty!
Giusi
"brooklyn1" ha scritto nel messaggio >
> "Sqwertz" wrote:
> brooklyn1 wrote:
>>
>>> Not to mention none of those pictures prove that cheese was in his
>>> own>>> home... anyone can go to a cheese bazaar with a camera.
>> If the stove is in the picture, that *is* new. It's black, the old>> one
>> was almond.
>
> Oh, pooh, who could remember the last time you posted something and
> what...
I can't imagine why anyone bothers to defend himself from you. Sqwertz
would be the one.
Every time you go off like this, accuse people of fakery and lying you
demonstrate to everyone that your life is filled with lying and fakery to
the point where you expect it and hardly can accept that others don't.
Most of us live ordinary and truthful lives. We may exaggerate once in a
while or prevaricate rarely, but the photos we use, the info we offer is
ours, the truth as we know it and it astounds us to see someone your age is
so threatened by everyone and everything. Stick to your cats because they
don't care as long as you feed them.
blake murphy
the cats only pretend to like him. they're liars, too!
your pal,
blake
blake murphy
> On Mon, 10 Aug 2009 09:49:18 -0400, pavane wrote:
>
>> ...his crepuscular mind...
>
> That will be my new word for the day. I had to look it up.
>
> Sheldon usually passes out by 7:00pm, though. Or at least he's wise
> enough not to post after that much Crystal Palace Vodka.
>
> -sw
you mean what he posts is after *not enough* vodka?
coulda fooled me.
your pal,
blake