Text 2364, 84 rader
Skriven 2008-02-13 09:54:50 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CHEDDAR  80213
======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> The other day I had an interesting cheese experience - a blue Cheddar.
 GJ> The flavour was wonderful.  There was the expected sharp, aromatic,
 GJ> back of the nose blue cheese flavour, but with a greater,
 GJ> mouth-filling depth as the richness of the cheddar came in.  There was
 GJ> about a teaspoon of whey, and I tasted that separately.  The intensity
 GJ> of the cheese was concentrated in the whey, with more accent on the
 GJ> cheddar than the blue, but the overall effect was so powerful that a
 GJ> few drops at a time were sufficient to fill the mouth with flavour for
 GJ> minutes. The cheese itself was firm, but crumbly, tending to break up
 GJ> when sliced

 JW> I have never come across that before. As I like both blue cheeses
 JW> and old Cheddar, I would like to. I tried to inoculate a Cheddar
 JW> once with a bit of blue cheese but some other wild, hairy, black mold
 JW> took over and destroyed my experiment. I have been successful with
 JW> blueing up cream cheese though.

As that cheese was double sealed, and some whey was included, that may
have been an essential part of the process, to stop your hairy monster
from taking over.  It was the first time I have had a "wet" cheddar.
If you can get Mainland NZ cheeses in YK, you might eventually get some
of that Special Reserve Blue Cheddar.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab, Sweet Potato and Chilli Soup
 Categories: Australian, Crab, Soups
      Yield: 8 Servings
 
      3    Blue Swimmer crabs
    1/2 kg Orange sweet potato, peeled
           And cut into small pieces
      1    Onion, diced
      2    Cloves garlic, crushed
           Finely chopped red chilli -
           To taste
    1/4 c  Vegetable oil for frying
    1/4 c  Cream
     10    Coriander leaves, shredded
    1/2 l  Light fish stock
  1 1/2 l  Water
      1    Stock pot big enough to hold
           Three crabs
           Salt and pepper
 
  Bring water to the boil in pot and cook the crabs until they turn
  bright red. Remove them from the pot, and chill them in ice water.
  Save the water in which the crabs were cooked. Take the cooked crab
  meat out of the shell, crush the claws and save for garnishing.
  
  Put a wok on the burner, heat it until very hot, add oil, garlic,
  onion and the shell, and fry until fragrant. Pour into the pot with
  water which the crabs were cooked in, add the fish stock, bring to
  boil, stir and simmer for an hour. Pass it through the sieve and
  discard the shell.
  
  Put a clean pot on the stove, add a little bit of butter and fry the
  sweet potato for 2 minutes. Add the stock, bring to the boil and
  simmer until the sweet potato pieces are soft. Blend the soup until
  smooth.
  
  Heat the soup, add cream, chilli and salt to taste. Add the crab meat,
  coriander and garnish with claws.
  
  NOTE: If you like chilli, I would recommend you add a lot to this
  dish. And if too thick, add more water and cream.
  
  WINE SUGGESTION: Sauvignon Blanc
  
  A recipe from chef Le Tu Thai, at Bridgewater Mill Restaurant, in the
  Adelaide Hills.
  
  From: Karen Stephens <kas@eisa.Net.Au> From:
  bellafoodfiesta@onelist.com
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)