Fun Stuff > CHATTER
A Cooking Thread?
pwhodges:
I would have no concern. There's no reason to think of it differently from cow's milk cheese.
henri bemis:
Thanks! I wasn't really thinking of it as different from cow's milk cheese, but because it's a soft cheese, I wasn't as confident as if it were a cheddar or parmesan or something.
Anyway, I got home fries to eat.
LTK:
My rule of thumb is: If it smells okay. Try it. If it tastes okay, eat it. Hasn't failed me yet!
Aimless:
So for my birthday lunch I made an elk's neck stew, a sort of dip thing with grilled paprikas and feta, a Bengali variation on (i guess) baba ganoush and served it up with some flatbread.
The neck was braised (more like stewed) with onions, garlic, marrow-bones, spices (including a large piece of cinnamon), bay-leaves and wild mushrooms for thirteen hours and mixed with roasted veggies towards the end.
Guys, neck-meat is just amazing stew-meat! Get it before it becomes trendy :o wine Woulda made it even better. Can't wait to nom down the leftovers tomorrow
Barmymoo:
While I was in Norway, I think I accidentally converted Jens to veganism and also I made a delicious mushroom alfredo sauce using silken tofu and it was awesome - all creamy and nom without being as artery-clogging as the dairy version. Hurrah! Also Jens made some pretty delicious black bean spread which I will be making just as soon as I can buy some black beans (I almost made it with kidney beans instead earlier, but I need those for the chilli later in the week).
This month will be a good month for cooking, I've got a whole load of recipes I want to try.
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