Sounds yummy.
la la la la FRIED CHEESE CURDS la la la la.
Saffron: You just had a better hand of cards this time. Mal: It ain't a hand of cards. It's called a life.
'Trash'
The Great Write Way, Chapter Two: Twice upon a time...
A place for Buffistas to discuss, beta and otherwise deal and dish on their non-fan fiction projects.
deborah grabien - Jul 25, 2005 2:57:05 pm PDT #3330 of 10001
It really doesn't matter. It's just an opinion. Don't worry about it. Not worth the hassle.
SailAweigh - Jul 25, 2005 2:58:14 pm PDT #3331 of 10001
Nana korobi, ya oki. (Fall down seven times, stand up eight.) ~Yuzuru Hanyu/Japanese proverb
Oooh, cheese curds!
thinks hard about chasing some down in the local pub
deborah grabien - Jul 25, 2005 3:14:55 pm PDT #3332 of 10001
It really doesn't matter. It's just an opinion. Don't worry about it. Not worth the hassle.
The Heart of the Party
There's soup bubbling on the burner, seven-bean with chicken and lime. There's a silver tray with a paper doily, stacked high with cheese: fontina, gruyere, a cheddar so smokey, it'll break your heart. Pastry. Bread.
Out in the garden, people are being people. They're talking, laughing, drinking. Crystal chatters as people toast; comments float through the kitchen windows. People are mellow, relaxed.
I'm in the kitchen cooking, keeping it coming, keeping it going. There's baked brie en croute; there are gougeres, raspberries tasting of the sun.
That's the secret to never throwing a bad party: how you use the food.
SailAweigh - Jul 25, 2005 3:28:44 pm PDT #3333 of 10001
Nana korobi, ya oki. (Fall down seven times, stand up eight.) ~Yuzuru Hanyu/Japanese proverb
Damn, deb. I just ate and you're making me hungry.
Amy - Jul 25, 2005 3:39:04 pm PDT #3334 of 10001
Because books.
there are gougeres
Oooh, are those the little cheese rolls? If so, I had some at Artesinal in NYC last year, and I nearly climaxed right there at the table.
Amy - Jul 25, 2005 3:58:58 pm PDT #3335 of 10001
Because books.
Cooking drabble:
In my memories of Gram, she is standing at the wood-burning stove in her tiny West Virginia kitchen, one hand on her hip, her faded apron fastened around her waist. Always stirring, sniffing the air for the right aroma, testing the sauce for the necessary salt.
After raising fifteen children—six her own, six her second husband’s, three theirs together—it must have seemed there would never be enough food. Cooking must have been as elemental as breathing to her, the logical step upon waking. Light the stove, boil the water, make the coffee, break the eggs.
Feed the family.
Jesse - Jul 25, 2005 4:06:49 pm PDT #3336 of 10001
Sometimes I trip on how happy we could be.
The gougeres at Artisenal may be the best things I've ever eaten.
Amy - Jul 25, 2005 4:13:28 pm PDT #3337 of 10001
Because books.
The gougeres at Artisenal may be the best things I've ever eaten.
Aren't they just? God, I love that place. A veritable temple of cheese.
deborah grabien - Jul 25, 2005 9:34:37 pm PDT #3338 of 10001
It really doesn't matter. It's just an opinion. Don't worry about it. Not worth the hassle.
Oooh, are those the little cheese rolls? If so, I had some at Artesinal in NYC last year, and I nearly climaxed right there at the table.
I serve them hot from the oven, and use Colette's recipe. Yes, indeed, the same gougeres. You should really come to a dinner party at my place sometime....
And that was a lovely, lovely drabble.
sfmarty - Jul 26, 2005 5:41:40 am PDT #3339 of 10001
Who? moi??
In my humble, etc, the perfect grilled cheese sandwich.
Use sourdough bread. Lightly butter two slices, put sharp cheddar cheese between the unbuttered sides. Pre heat (over a low heat) a frying pan, put the sandwich in the pan. After a moment or two, start pressing (not too hard, but firmly) the sandwich into the pan with the spatula (a diner I know of uses a dish). Take a peek, is it golden? Flip the sandwich over and toast the other side, still giving it the occasional press with the spatula. When you see the cheese start to ooze, remove it from the pan, cut it in half, eat.
You do not need to butter the pan.
As always, the trick is the ingredients.
Long ago I put already cooked bacon in there. It was really too much flavor.