Oh, nononono. I have had Mahi-Mahi/Dorado fresh out of the Sea of Cortez, cooked on the beach over a mesquite fire. No fishy taste. heaven.
My Tri tip disagrees.
Real American cheese is Ok, it melts well, but I prefer Colby. *Pasteurized product cheese food *is an abomination.
Where are you from?
Most FF burgers are tasteless, except for the sauces and onions & such.
Sometimes the Chicken strips are Ok, tho.
Have you tried a In&Out?
Nope, eech. But I will attest it makes excellent fish bait.
Not if baked with real cheese. Browned at the top.
Or Kraft, out of the box is very Proustian.
Pinks. Steamed, the way God intended. Fresh bun. Natural casing. Brown mustard. Or their famous chili sauce.
Yep.
If it is good F&C, and with malt vinegar.
I’d rather have cold oatmeal than lobster.
Velveeta used to be emulsified cheese. Cool.
Now it’s emulsified emulsifier, without a trace of cheese. Sad.
Hard to cut yourself with the equivalent of the spine of a knife. And everyone I’ve ever sharpened a knife for has cut themself on it.
Ever tried Tofu Pups? THOSE are vile. For that matter, “melty” as a word to describe cheese also seems to coincide with vegan cheeses, which are often made with nuts and are often not, ahem, melty.
I vastly prefer Greek yogurt over other yogurts. There’s just something about the texture that I find very satisfying.
Someone upthread mentioned Philly cream cheese, I don’t I could live in a world without Philly.
Also Doritoes, Hershey bars, Catfish, my own Salsa, or pie, any kind of pie.
OK, I think there’s some fundamental misunderstanding at work here - to me, charcuterie is the making of all kinds of prepared and preserved meats - it’s a branch or skill subset of cooking and butchery, it’s not a particular dish. But that’s how some of you seem to be using it.
If so, could y’all perhaps define what you’re disparaging?
It’s not the shipping, it’s the fact they’re force-grown in polytunnels.
You sound bitter.
Well, around here, most often it is served as a “charcuterie board/platter/plate” at places where you see something labeled “charcuterie” on the menu. It is exactly what you say it is, but typically charcuterie as encountered at a bar is presented with a variety of examples of charcuterie. A typical platter may have, say, a whole muscle meat like jamon or lomo, some type of sausage or salumi, and one or two types of pate, served with bread, mustard, and often a pickle of some sort (often made in-house.)
Thing is, though, when the charcuterie fad hit, a number of places just charged premium prices on very mediocre house-made charcuterie, so I could see why people got a bit suspicious of it. It seemed like everyone was trying their hand at it, with results all over the map.
But good charcuterie is a beautiful set of foods. I have some Italian friends who make their own salami that is just to die for. I’ve tried making it before, and all I ended up with was rotted meat. They don’t even use fancy climate and humidity-controlled set ups, just a room in the house that apparently has just the right conditions to dry at the correct rate and stay cool enough. It’s like magic.
Apple Cider. A neighboring farm has apple orchards and produces amazing cider every year. They produce 23 varieties of apples, and weather has differing effects on the various strains. Therefore, they blend differing percentages each year to come up with the best possible product for the year. That, I knew.
I always claimed that the first gallon each year was the best. My gf said it was just the excitement of availability. So, I brought up the topic over beers with the farm owner and it turns out I’m correct. The first run each season is the best with a gradual decline as the season progresses due to the apples changing over time. Because there are no preservatives added, keeping a bit of each run for later comparison wouldn’t work.
Already mentioned, but most IPAs are bad. There is a market in my neighborhood which at first glance you think has a great beer selection, but then you realize it’s a wall of IPAs with some PBR for the hipsters. A good IPA is a mix of flavors, its bitter, but not so bitter the other flavors don’t come out. Most of the IPAs being put out these days are crap.
Just infuriating. I would think someone would have figured out how to get tasty maters into my local Giant by now. But no.
And the ones we grow do keep for a while. I’m just not on the farm much these days.
Google ngram shows “melty cheese” appearing in the mid-70s, so it’s older than I am.
I do love my sodium citrate.