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I love cheese
I like cheese
I hate cheese
And, considering I don't even like to drink, that's just waaay to much effort.
Plus, when you serve good wine nobody drinks one glass. 3 glass minimum I would say. Which means about 2-4 bottles per meal, which really adds up fast when it's the good stuff. And if one of those bottles is desert wine... god help your wallet.....
Last edited by Jammin; June 16, 2012 at 02:38 PM.
There are all the price and taste in wine. If you can't find some that you like for a reasonable price then you are really difficult. And if your neighbour has only a cave of burgondy, he may be a little snob.
The issue with wine and me is that I'm really not an enthusiast. I can appreciate the good stuff but it's definitely not something I "love". I realize that this may be hard to understand being in France where it's part of the culture, but for me wine is just not something I'm at all passionate about unless the flavor or nose is completely out of this world. I'm passionate about my tea and my food but wine is just... meh. Alchohol in general, most Seafood, and any form of smoking are 3 things that hold next to no appeal to me.
Cheese on the other hand is great, goat aside (See how I transitioned back on topic?).
Last edited by Jammin; June 16, 2012 at 06:48 PM.
It depends on the type of cheese: I love parmesan and cheddar, but I can't tolerate something that has a very strong taste or was fermented for a long period of time. However, I'm open-minded so I don't mind trying a type of cheese that's out of my comfort zone depending on how it's prepared.
I've sampled different kinds of cheese. I can confidently say I hate salty or extra salty cheese.
Right now, I have a little less than 2 lb of feta in my fridge. I used it with salad, pita bread sandwich and quiche so far.
Though I love feta, I may get sick of it unless I think of some clever recipes. (Maybe I should freeze.) I'm thinking of making a flat bread pizza with feta+olives and baked chicken with feta stuffing. Lmk if anyone has any suggestions.
---------- Post added January 21, 2013 at 06:45 PM ---------- Previous post was January 15, 2013 at 10:26 AM ----------
I gave up on my humongous feta already, and I've been munching on Brie.
Well it's harder to cook brie than feta. But since it's tastier there is no need to add anything else :-)
I'd suggest something simple like getting some boneless skinless chicken breasts(I do 3 at a time) dice them up and marinate them in some extra virgin olive oil(5 tablespoons), lemon juice(3 tablespoons), rosemary(2 teaspoons), thyme(2 teaspoons), and oregano(2 teaspoons). After a few hours marinating just brown it in big skillet or sauce pan.
Then with spinach, onion, tomato, and feta. You can combine that in a pita for a good wrap or you can just plate it as a damn good chicken salad. You could really heap the feta on either without drowning out the flavor.
Last edited by Jammin; January 22, 2013 at 12:09 AM.
Some people wrap brie with a pie sheet then bake, but since I'm a lazy one, I tend to just slice and eat them with crackers even the white waxy part.Originally Posted by k-dom
Provolone is my everyday cheese.
In portugal they have this good mild and fresh tasting white cheese that goes well with a form of marmelade that is very solid. Comes out of a can shaped like a fat pizza. That combo is greeeeat.