Food

[Raza]

I'm eating mushrooms on toast covered with cheddar and Stilton cheese sauce. Covered in cheese. If must be December.

It's not pretty so no pics.

That sounds so good. Like mushrooms on a pizza.

[Henry Krinkle]

Mmmm...Christmas cheese delivery.




Not shown, two bottles of unoaked chardonnay, two of merlot and two of a pretty nice cabernet sauvignon. I am not a fan of chardonnay but the chardonnay from the south of the interior of British Columbia can be pretty good.

[Raza]

Mmmm...Christmas cheese delivery.




Not shown, two bottles of unoaked chardonnay, two of merlot and two of a pretty nice cabernet sauvignon. I am not a fan of chardonnay but the chardonnay from the south of the interior of British Columbia can be pretty good.

I'm so jealous.

[geoffbot]

Hangover cure

[boatme99]

Big ol batch of chili for the cold weather. 3# beef, 6 types of dried chilies, canned chpotles for that smoky flavor, Belgian red left over from the Carbonnade, onions, and just a touch of tomatoes.
Ok

[geoffbot]

Deep fried brie. Because normal cheese just ain't unhealthy enough. Lettuce for balance. I love December.

[boatme99]

Just picked up my 7# boneless pork loin for Christmas dinner, which is actually n the 23rd this year.
I had it triple cut so I can layer it with an apple cranberry filler then roll it jelly roll style, like this:


Though I'm sure mine won't look this neat.

[skywatch]

Some silly fun. Two weeks ago, a friend sent us home with some leftover foie gras (yes, I know, politically incorrect. We are recycling. It was leftovers. We are still nursing along the decadent yumminess.) And then my wife's cousins came to visit from Edmonton, Alberta Canada and gave us a house present of a special Canadian rarity, Hawkin's Cheesies. So what to do? Seared foie gras with black truffle powder, on puréed cauliflower with smoked cheddar cheese, and lightly steamed peas and carrots, topped with Cheesies. The cheese puffs gave a perfect textural counterpoint to the fatty foie and the soft sweet vegetables. Absolutely nothing about this dish that would prevent it from being served at a Michelin 2 star restaurant (except maybe the chef.)

[Raza]

Damn, now I want foie gras and Cheetos. And I only have foie gras in the house!

[Henry Krinkle]

Some silly fun. Two weeks ago, a friend sent us home with some leftover foie gras (yes, I know, politically incorrect. We are recycling. It was leftovers. We are still nursing along the decadent yumminess.) And then my wife's cousins came to visit from Edmonton, Alberta Canada and gave us a house present of a special Canadian rarity, Hawkin's Cheesies. So what to do? Seared foie gras with black truffle powder, on puréed cauliflower with smoked cheddar cheese, and lightly steamed peas and carrots, topped with Cheesies. The cheese puffs gave a perfect textural counterpoint to the fatty foie and the soft sweet vegetables. Absolutely nothing about this dish that would prevent it from being served at a Michelin 2 star restaurant (except maybe the chef.)

Not to be too much of an anorak, but...it's Cheezies. Cool story about the Hawkins family. They do not advertise because they do not want any more customers. Their staff and 19th century equipment operates from 9:00- 5:00 Monday to Friday and they do not want to make anyone or anything work longer.

Also we looked after a turtle for quite some time who loved Cheezies. They float forever.