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Post by onlyMark on Jun 22, 2017 11:53:24 GMT
I've just been out shopping and because of the mention of cheeses I thought I'd get some. Then, I realised, I still had quite a lot in the fridge and freezer. Stuff we buy here and things we bring from Germany when Mrs M has to go there. I only wish she had to go to the UK instead, but I'll take what I can take. So, no kidding, this is what we currently have. Things I can and do buy here - Things we have brought from Europe - Last but not least, a regional cheese from Frankfurt called Handkäse mit Musik - (mit Musik, the onion and vinegar) - So you could say I like cheese. I normally have some halloumi and mozzarella as well but I think that must have been eaten.
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Post by kerouac2 on Jun 22, 2017 14:16:57 GMT
I'd welcome suggestions for French hard, aged cheeses. Over the years, I've had no luck finding any or just one that I liked. I bought the best Cheddar I ever tasted in Cornwall and carried the label around with me for years looking . . .no success. If you only like hard cheeses, I would recommend comté, which is available in all sorts of stages of aging and strength, just like cheddar. I will assume that you don’t like emmental or gruyère, which are pretty much identical to their Swiss counterparts that use the same names. The Pyrénées produce the excellent ewe cheese Ossau-Iraty. A lot of people like Morbier from the Jura mountains, with a layer of ashes in the centre, but it is really quite mild, so probably not for you. Corsica makes some excellent tommes, both ewe and goat versions. There is no lack of things to try. End of threadjack.
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Post by onlyMark on Jun 22, 2017 15:03:16 GMT
I was interested in that question too. I've always wondered about French hard cheeses.
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Post by lagatta on Jun 22, 2017 21:04:31 GMT
All of Corsica is part of France (legally), but the language is far closer to Italian.
The Basques make good aged cheeses on both sides of the border, much of it from ewe's milk. I have to avoid cow milk cheese, except the aged ones such as gruyère or old Gouda, but there is also old goat gouda, so I buy that instead when in the Netherlands so as not to have to take lactose-digestion pills. I pretty much always take those when invited to supper, as I loathe being a "pill" about allergies unless I really need to. I had a potentially lethal dairy (mostly cow) allergy as a small child, so I think those issues are important, but it also pisses me off when a certain type of person goes on about being "free" from dairy, gluten etc.
I've never had any cheese from Wisconsin; I don't think it is imported here, though it really isn't very far away, along the Great Lakes St-Lawrence waterway..
Mark, your spread was cheese pron for me... A Playmouse centrefold?
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Post by fumobici on Jun 23, 2017 4:02:36 GMT
Yes, lagatta. I meant a referral to Corsica's mixed French and Genovese cultural heritage not its present legal status. Isn't the mainland Italian influence more Tuscan than Genovese? Corsican language looks far closer to Tuscan than to Genovese spelled out.
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Post by onlyMark on Jun 23, 2017 7:10:16 GMT
Lagatta, the day we don't have cheeses in the house is the day the world ends.
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Post by lagatta on Jun 25, 2017 0:35:36 GMT
According to my professors of Italian language and literature, Corsican is close to Tuscan dialects. There are certainly other influences anywhere in the Med!
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Post by kerouac2 on Jun 25, 2017 5:19:21 GMT
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Post by onlyMark on Jun 25, 2017 6:58:16 GMT
They also won WWII by themselves and captured an Enigma machine from a sinking German submarine, amongst other things.
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Post by patricklondon on Jun 25, 2017 12:57:38 GMT
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Post by onlyMark on Jun 25, 2017 16:13:36 GMT
They can have it for me. I've never quite taken to it though there is nothing really in them that I don't like.
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Post by Deleted on Jun 25, 2017 17:56:31 GMT
They can have it for me. I've never quite taken to it though there is nothing really in them that I don't like. You and Patrick lost me somewhere in these last two posts. ?
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Post by lagatta on Jun 25, 2017 18:08:16 GMT
They also took part in the Great Escape.
My uncle worked with a Canadian survivor of that, in Ottawa. The poor fellow eventually killed himself out of survival guilt. And he wasn't the only one.
Of course US troops also took part in similar escapes; just not the one in the film.
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Post by onlyMark on Jun 25, 2017 19:43:08 GMT
We were talking about Gala Pie Casi, and was prompted by K2's post on Merkins discovering and claiming sausage rolls. The pie is sort of a version of pork pie but with boiled egg in the centre.
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Post by patricklondon on Jun 26, 2017 14:00:53 GMT
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Post by kerouac2 on Jun 26, 2017 15:19:32 GMT
I needed to see what this thing was supposed to look like, so I googled it.
On this device that I am using, I can't copy the photo link, but I see that it is just a pâté en croûte, a dish which I have not yet learned to appreciate.
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Post by patricklondon on Jun 26, 2017 16:38:38 GMT
Question. What are pickled walnuts? Could they be substituted with something else? Suggestions? Young (green) walnuts, picked and pickled whole before the nut itself has hardened. As it happens, my brother likes to make them from local walnut trees, but all I can taste is the pickling vinegar anyway, so I'd have thought you could use any chopped up pickle you like (gherkins? red cabbage?), or none at all and just season the meat as you like. The commercially-made gala pies don't have pickle in. It's a very forgiving sort of recipe - as MB says herself you could substitute the meat with Christmas leftovers. My blog | My photos | My video clips"too literate to be spam"
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Post by patricklondon on Jun 27, 2017 4:58:03 GMT
I've added parchment paper and pie crust dough to my grocery list. A meat pie seems perfect for our blistering heat. The point about this sort of pie is that it's "raised", i.e., made with a hot water pastry that by some miracle of food chemistry makes it more able to hold its shape when cold, for reliability of slicing and picnic portability. Ordinary shortcrust pastry wouldn't work in quite the same way and would be more likely to crumble. My blog | My photos | My video clips"too literate to be spam"
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Post by kerouac2 on Jun 27, 2017 5:18:55 GMT
I wonder how pizza dough might work on such an item...
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Post by bixaorellana on Jun 27, 2017 8:48:01 GMT
I wouldn't think any dough meant for making pizza would work, since those are all yeast doughs. As Patrick pointed out: The point about this sort of pie is that it's "raised", i.e., made with a hot water pastry that by some miracle of food chemistry makes it more able to hold its shape when cold, for reliability of slicing and picnic portability. Also, as much as holding its shape when cold, an important element would be the pastry's ability to not absorb any moisture from the filling during or after baking, nor to be stretchy, as pizza dough would be. It's been many years since I made a raised pie, but I remember how miraculous it seemed when it all held up. I found a recipe for the pastry from The Great British Baking show that covers all the elements of making and forming the dough. Then I found one from the Chicago Tribune that seems somewhat easier, but that should give good results.
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Post by onlyMark on Jun 27, 2017 9:35:20 GMT
I can't say I know much about pastry, but if by the time you've finished the only original ingredient is a boiled egg or two...........
I'm all for adjusting recipes to suit what you have or what you fancy though but I've no idea what you'd call the pie, if you need to at all, if you do move a distance away from it. Probably Italian Easter Pie then. Anyway, I've got two Cornish pasties for my dinner. That'll do me with some pickled onions.
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Post by kerouac2 on Jun 27, 2017 10:14:59 GMT
Cold pizza either turns into cement wedges or wet dishrags. All you need to do is find the kind that turns into cement when it's cold.
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Post by bixaorellana on Jun 27, 2017 10:42:02 GMT
Yes, but the raised pie crust is good -- not yucky and heavy.
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Post by lagatta on Jun 27, 2017 13:37:13 GMT
The Cono sur butcher's and grocery round the corner from my place carries tapas de empanada, which are that kind of crust, rolled out. They have large ones for the Easter pie, which is Pasqualina in Italian and Pascualina in Rioplatense Spanish.
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Post by kerouac2 on Jun 27, 2017 14:14:16 GMT
Can't get more British than that!
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Post by bixaorellana on Jun 27, 2017 16:14:35 GMT
the Trib wouldn't let me copy. How dast they?! Humph ~ Hot water pastry by Robin Mather, Chicago Tribune, Oct. 26, 2016Prep: 30 minutes Cook: 5 minutes, plus baking time Makes: Enough for a double-crust pie This traditional pastry is far easier to handle than the more familiar ice-water type, and it's sturdy enough to make the tall, sturdy meat pies so favored in England, which are much like the French pate en croute and often served cold. This pliable, Play Doh-like pastry will not be as tender and flaky as an ice-water crust, but it has its own charm. 2 cups flour, plus a little extra for dusting 1 pinch of salt 1/4 cup water, or 2 tablespoons water and 2 tablespoons whole milk 6 tablespoons (3 ounces) butter, lard or shortening Glaze: 1 large egg yolk, beaten 1. In a large bowl, combine the flour and salt; whisk until well-combined. Set aside. 2. Place water and butter or lard into a small saucepan over medium-low heat. Cook until the fat has melted; turn heat to medium-high and bring just to the boil. 3. Immediately pour the fat-water mixture over the flour mixture and stir until a soft, pliable dough forms. Tip the dough out onto a counter dusted with flour and, while the dough is still hot, knead it lightly and quickly. It's OK if you can only work the dough for a moment at a time but this dough becomes harder to work with as it cools. 4. Pinch off about a quarter of the dough, pat it into a disk and set it aside, covered with plastic wrap. This will be the lid. 5. Roll the rest of the dough into a flattened disk and use it to line an 8-inch springform pan, using your hands to work the dough up the sides as high as the top of the pan. Place your filling into the pastry, then quickly roll out the disk you set aside for the lid into a disk big enough to seal the filled pie. Place lid atop filled pie; crimp edges to seal well. Make a hole in the center of the lid to vent steam and brush the lid with the beaten egg yolk. 6. Bake the filled pie at 350 degrees for 1 to 1 1/2 hours, or until golden brown. Remove the filled pie from the oven and cool completely at room temperature. If the recipe you're following requires it, when the pie is fully cooled, pour the gelatin through the vent, little by little, to fill in any gaps where the filling shrank from the crust in baking. Refrigerate the pie overnight, and serve chilled. pee ess ~ I'm pretty sure lard is an element in Cuban cooking.
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Post by onlyMark on Jun 27, 2017 17:32:32 GMT
It needs a posh sounding foreign name. Something like "Orellana".
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Post by bixaorellana on Aug 24, 2018 23:13:52 GMT
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Post by lagatta on Aug 25, 2018 13:25:11 GMT
Helen Pidd is from Lancaster and covers the North, from Manchester. She used to cover cycling news (from London) but has moved back 'home'.
I have never seen a portion of fried fish that large! Chips, yes, but usually to share.
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Post by kerouac2 on Aug 25, 2018 13:55:47 GMT
Yes, I hope that portion was for 4. Then again, I have known quite a few Chinese, so perhaps it is just for 2.
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