quality posts: 5
LaVikinga wrote:You could, but for some reason wiping the mold off of steaks that have been sitting in the fridge for a few weeks just doesn't seem quite as appetizing.
Reminds me of a column (NYT?) a while back. I always dry steaks, usually by leaving them out for an hour wrapped in paper towels, prior to grilling. This columnist/chef revealed his secret - leave them in the refrigerator - UNcovered, turning occasionally, for a day or 2. 'Ages' it nicely.
I rarely plan steaks 2 days in advance, but I have tried it, it works.
Asceticism is for those that can't afford Hedonism.
quality posts: 19
javadrinker wrote:Sadly I don't think so. This cheese was the extra surprise packed with my labratted Stuart Cab Franc. I got a slice of the Serena cheese. I'll be completely honest in that I didn't like the cheese at first bite. It was a bit tart for me. But after awhile the cheese really grew on me, especially with crackers. Like HAK above I can't really describe cheese but I remember thinking that it tasted a bit like Parmesan. I thought I was crazy for thinking that. Then I read the description a few minutes ago and there it was..."a hard cheese with some of the bite of Parmesan and some of the sweet nuttiness of Gruyere". What I thought of as tart was that bite they described. And the sweet nuttiness was definitely in the hizzy. $30 for 2 lbs of cheese is more than I'm comfortable spending plus way more than I can eat by myself, but this was pretty tasty.
TByrd & Sparky, I'll bring some with me tomorrow if you guys want to try the cheese after dinner (or even before). I doubt the restaurant will let me bring it inside so it would have to be a parking lot tasting.
Tailgating at the restaurant! Can I join?
May our love be like good wine, grow stronger as it grows older. ~ Old English Toast