Anyone else a FAN of GOOD/ PREMIUM CHEESE?

[Paradoxx]

I made some pumpkin gnocchi from scratch this week. I’m working on the recipe, gonna try and finish it up today. Here’s my first attempt please don’t flames me cos my gnocchi look like dog ears

One handed kneading is trash. I roasted some pumpkin then combined it with flour and salt till it wasn’t sticky anymore. I wasn’t measuring. This dish can easily be vegan btw.

Rested the dough for 2 hours, cos I had to go to the gym. You don’t have to rest it that long 10 mins is fine.

I rolled into a long tube then cut with a knife into small pillow like sections and tossed them in flour so they don’t stick . Then rolled the pillows down the back of a fork (optional). It just creates more grooves for the sauce or whatever to stick to. Then I chucked it into gently boiling water till they floated to the top. ( that’s how you know they’re cooked)

Then I fried fresh chopped garlic, rosemary, thyme and sage in some butter (you can use vegan butter) Once the herbs are infused and the butter has started to turn brown then fling in the gnocchi. Toss toss toss and dassit.

I topped with paprika, Parmesan and feta. I didn’t put feta on it till after I started to eat it so didn’t get a pic. But don’t skip the feta if you eat it. If you’re vegan obviously use vegan cheese where applicable.

That looks damn beautiful But fukk no to that vegan cheese, just gonna ruin your appetite all in one

 

[maxamusa]

I've been making 3 cheese Mac n cheese lately..shyt hits the pockets but the tray goes so fast....its fun experimenting with cheeses some of the combos you can pull if you know what you're working with

 

[maxamusa]

Brie and a fresh baguette.......

gotta be heated brie tho

 

[MajesticLion]

Charcuterie board with jams, fruit, chutneys, hot honey and fresh toasted baguettes, all the different meats, blue cheese, hard cheese, soft cheese, rosemary crackers, grapes, apple slices etc

A thread unto itself

 

[Kenny West]

It wasn't until I had rich friends that I began to understand this wave.

Some of those cheeses really be slapping

 

[Buckeye Fever]

SOME cheeses can be good.


Fun fact:

The same fungus found on feet, is the same fungus found on cheese.

 

[ViShawn]

Charcuterie Board

 

[drederick tatum]

Always checking the deli section to see if they get any interesting cheeses in. Yancey's Fancy has some great stuff, I order from there a few times a year

 

[GnauzBookOfRhymes]

Damn jerk seasoned cheese.sounds pretty good.

Jerk is by far the most underrated seasoning/spice mixture/sauce.

If you've never tried it go find mango habanero Gouda.

Another favorite of mine is goat cheese with a spicy pepper jam..even better if it's a goat cheese that has blueberry or some other fruit inside.

Mango habanero jam on plain goat cheese is delicious as well.

There is a coffee flavored cheese thats pretty good. I think the cheese itself is a mixture of Parmesan and white cheddar.

Manchego is good with jam or with prosciutto.

 

[Caca-faat]

A thread unto itself

I have a video of I’ve I made for an event love them, the options are endless

 

[Caca-faat]

Damn jerk seasoned cheese.sounds pretty good.

Jerk is by far the most underrated seasoning/spice mixture/sauce.

If you've never tried it go find mango habanero Gouda.

Another favorite of mine is goat cheese with a spicy pepper jam..even better if it's a goat cheese that has blueberry or some other fruit inside.

Mango habanero jam on plain goat cheese is delicious as well.

There is a coffee flavored cheese thats pretty good. I think the cheese itself is a mixture of Parmesan and white cheddar.

Manchego is good with jam or with prosciutto.

I love love love a pepper jelly, bell pepper or hot pepper with any cheese.

 

[get these nets]

Anyone else a FAN of GOOD/ PREMIUM CHEESE?​

 

[Fiji Water]

I’d replace the raspberry jam with bacon jam
And this would be good I think

No doubt. Like, I said, the original recipe called for bacon jam. Also pairs very well with a red or brown ale imo. I just stay away from pork at this point in my life.

I made some pumpkin gnocchi from scratch this week. I’m working on the recipe, gonna try and finish it up today. Here’s my first attempt please don’t flames me cos my gnocchi look like dog ears

One handed kneading is trash. I roasted some pumpkin then combined it with flour and salt till it wasn’t sticky anymore. I wasn’t measuring. This dish can easily be vegan btw.

Rested the dough for 2 hours, cos I had to go to the gym. You don’t have to rest it that long 10 mins is fine.

I rolled into a long tube then cut with a knife into small pillow like sections and tossed them in flour so they don’t stick . Then rolled the pillows down the back of a fork (optional). It just creates more grooves for the sauce or whatever to stick to. Then I chucked it into gently boiling water till they floated to the top. ( that’s how you know they’re cooked)

Then I fried fresh chopped garlic, rosemary, thyme and sage in some butter (you can use vegan butter) Once the herbs are infused and the butter has started to turn brown then fling in the gnocchi. Toss toss toss and dassit.

I topped with paprika, Parmesan and feta. I didn’t put feta on it till after I started to eat it so didn’t get a pic. But don’t skip the feta if you eat it. If you’re vegan obviously use vegan cheese where applicable.

I think it's great attempt and I'm probably gonna try it out. When I have a free day, what I really wanna do is a multi cheese souffle.

Also, ain't nothing wrong with proving your dough, bro! My cook game came up once I learned the patience of prep from proof to brining plus going the extra mile to "finish" my baked proteins in a skillet.

BUT! lmaoooo you gotta measure. At least I do. I'm too heavy handed with my salt.

 

[GnauzBookOfRhymes]

I love love love a pepper jelly, bell pepper or hot pepper with any cheese.

The sweet+heat combination cannot be beat.

 

[Ezekiel 25:17]

I'm here for this thread. I love cheese. That new woman is decent.

There's a seasonal Halloween cheese I been tryna find that has extra garlic. I think it's called. Vampire slayer. I'm also a sucker for damn near any gruyere.

I gotta try that vampire slayer