Also, not a recipe per se, but a good low-spoons vegetal is just…a bowl of (raw) broccoli or baby carrots with ranch. Cronchy
A couple days ago I asked my sibling to pick a recipe for me to make and they decided to look for inspiration by opening their Final Fantasy XIV culinarian crafting menu and now we are eating dragonphobic chicken stew and dumplings. Used gruyere because I don't like Swiss, but I think it actually would have been fine either way because most of the flavor comes from the soup. I was a little bit unsure about the brussels sprouts when I looked at the recipe, but they turned out tasting really good because the broth got in between the layers.
This is somewhat american focused, but I was just thinking about cheese. If I want shredded mozzarella to put WAY too much of on something and melt in the oven/microwave, or a Colby Jack for quesadillas or other Mexican cooking, I'll go for the cheaper store brand. But if it's a snackin' cheese I'll get sargento. Sargento makes sandwich slices too, but I'll mostly eat those on their own because i have expensive tastes in deli meat and I like to be generous with it. So I'll stick to peanut butter and jelly or honey, grilled cheese, tuna melts (I make toast for the sandwich bread and melt the cheese in the microwave. A bit soggy but i can't stand trying to flip a tuna melt) or egg salad. I don't like cold tuna salad, I like to cover the metallic taste with cheese.
I like blue cheese because that funk is good, but sometimes brie is too funky in a different way. Cant stand any kind of American cheese or Velveeta. Processed cheddar-types. They have a yucky aftertaste and I don't like the texture. Mac and cheese can be difficult, but if I love someone i will eat their recipe XD
Tillamook is probably my fave too! Their white cheddar is absolutely to die for. I was with you until you mentioned disliking processed cheese. XD To each their own, but I have a real love for it (in certain contexts, anyway). FULLY agreed that blue cheese is excellent though
Put blue cheese in your coleslaw. It's good. (I don't make sweet coleslaw, just mayo vinegar and seasonings)
The older I get the more I love blue cheese! However I will stan for Velveeta if only because it's the only filling that tastes right in my favorite fried peppers in the world.
As a german it was so weird to me to find out Gouda is fancy in the US. here, it´s your basic bitch cheese. Cheddar is fancy.
Cheddar can be both fancy and your basic basic cheese. Like it is the common-or- garden plastic wrapped orange brick in the chiller section here; and it is also the posh cave-aged salt-crystally artisan cheese. This is because it does not have a PDO protected origin (West Country cheddar does, but that doesn't exclude other cheeses from calling themselves a cheddar - like Manchego can, for instance). There was a time when there wasn't even any cheddar cheese being made in Cheddar village. Which is quite sad, really. Personal preference: Gouda is nicer to me than Edam, but Edam is more common here.
In my neck of the woods, I’m not sure if gouda is quite fancy fancy, but it’s definitely the kind of thing that’s considered “nicer”—not like, super high-end or overly pricey, but maybe a bit more Special than cheap cheddar. Cheddar here is similar to what @chthonicfatigue described—there’s the shit you get at fast food restaurants, and there’s the fancy artisanal stuff, and a whole lot in between the two. I’m definitely a bit floored by cheddar as a whole being The Fancy Cheese in Germany, but there are some subtypes that I as an American would definitely categorize that way.
Well it´s basically reversed. Gouda is the basic cheap cheese (though fancy versions exist) and cheddar is nicer but not fancy fancy.
Gouda being a dutch cheese and the netherlands being right next to germany, one assumes, whereas all cheddar needs oversea transport.
speaking of nice cheeses, my favorite low-spoon meal of late has been a pre-cooked sausage hucked in the microwave, a chunk of nice cheese that i like eating by itself, some kit salad and a bit of fruit (i usually go for some strawberries but if slicing fruit is too many spoons i grab a clementine). many food groups, makes my tummy happy, and makes me feel a little rustic, like a redwall mouse having a nice lunch after helping with the harvest all morning
today I made mushroom, leek, and bacon bread pudding and roasted brussels sprouts with apples and winter squash :) breakfast and lunch for the week!
Made garlic butter chicken using this recipe: https://littlesunnykitchen.com/chicken-tenders/ Hoping it cooked all the way. I've never made anything in a pan like this before, normally I bake the chicken.
Posting this here so I don't forget it: Pineapple Chicken Stir-Fry a la I Don't Trust Any of These Recipes stir-fry: - 1 pound chicken, cut into chunks (I used thighs with the skin cut off) - 1/2 red bell pepper, diced (around a cup) - 1 head broccoli florets (also around a cup) - 1 package fresh pineapple chunks that I did not measure - 1/2 bundle green onions, diced - garlic sauce: - 1 Tbs cornstarch - 1 tsp red pepper flakes (this was very much on the spicy side for us, probably because we had stronger pepper than the supermarket brand) - 1 tsp ground ginger - 2 Tbs soy sauce - 1 c chicken broth - 1 Tbs vinegar - more garlic Mix up dry ingredients of sauce, then add liquid ingredients. Brown chicken in a pan with the garlic, then add the bell pepper and broccoli, then the sauce. Stir-fry until the sauce reduces a bit, then add the pineapple, then stir-fry another couple of minutes and when it looks like the consistency you'd expect at a restaurant, add the green onions. Throw it on some rice and eat it while wondering why the hell the recipe I adapted this from added a mountain of sugar to this when it's plenty sweet with zero additional help.
