Kintsugi Kitchen

Discussion in 'Make It So' started by jacktrash, May 19, 2015.

  1. Acey

    Acey hand extended, waiting for a shake

    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
    • Agree x 3
  2. LadyNighteyes

    LadyNighteyes Wicked Witch of the Radiant Historia Fandom

    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.
    • Winner x 5
    • Like x 1
  3. bornofthesea670

    bornofthesea670 Well-Known Member

    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.
    • Like x 1
    • Winner x 1
  4. Verily

    Verily surprised Xue Yang peddler

    I’m a Tillamook fan myself, but I certainly won’t say no to Sargento.
    • Agree x 1
  5. bornofthesea670

    bornofthesea670 Well-Known Member

    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
    • Agree x 1
    • Winner x 1
  6. Acey

    Acey hand extended, waiting for a shake

    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
    • Agree x 1
  7. bornofthesea670

    bornofthesea670 Well-Known Member

    Put blue cheese in your coleslaw. It's good.

    (I don't make sweet coleslaw, just mayo vinegar and seasonings)
    • Useful x 2
  8. sirsparklepants

    sirsparklepants feral mom energies

    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.
    • Like x 1
  9. Codeless

    Codeless Cheshire Cat

    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.
    • Agree x 3
    • Informative x 2
    • Like x 1
  10. chthonicfatigue

    chthonicfatigue Bitten by a radioactive trickster god

    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.
    • Agree x 1
    • Informative x 1
  11. Acey

    Acey hand extended, waiting for a shake

    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.
    • Agree x 2
  12. Codeless

    Codeless Cheshire Cat

    Well it´s basically reversed. Gouda is the basic cheap cheese (though fancy versions exist) and cheddar is nicer but not fancy fancy.
    • Informative x 2
    • Agree x 1
  13. Acey

    Acey hand extended, waiting for a shake

    That’s super interesting! I wonder what led to things going the opposite direction here?
    • Agree x 1
  14. TheOwlet

    TheOwlet A feathered pillow filled with salt and science

    Gouda being a dutch cheese and the netherlands being right next to germany, one assumes, whereas all cheddar needs oversea transport.
    • Informative x 2
    • Agree x 1
  15. theambernerd

    theambernerd dead to all sense of shame

    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
    • Winner x 7
  16. bornofthesea670

    bornofthesea670 Well-Known Member

    I'm down for redwall larping
    • Agree x 4
  17. vuatson

    vuatson [delurks]

    made maple chai shortbread and glØgg (swedish mulled wine with raisins and almonds) :)

    • Winner x 6
  18. vuatson

    vuatson [delurks]

    today I made mushroom, leek, and bacon bread pudding and roasted brussels sprouts with apples and winter squash :) breakfast and lunch for the week!
    • Winner x 8
  19. Wormwitch

    Wormwitch I'm building a squishmallow army!

    • Like x 1
  20. LadyNighteyes

    LadyNighteyes Wicked Witch of the Radiant Historia Fandom

    Posting this here so I don't forget it: Pineapple Chicken Stir-Fry a la I Don't Trust Any of These Recipes
    - 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

    - 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.
    • Like x 3
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