The Cheese Board

[Pulcinella]

It is (was) exactly the colour and texture of a pecorino, though all the bistrot cheeses, cured meats, wines and spirits are French so unlikely to have been pecorino. I saw some Ossau-Iraty in Tesco and dismissed it as some sort of industrial cheese I'd never heard of but I discover this is a gee-nu-yne French Basque AOP cheese. So next time I'm in Téco ...

Now time to have my rice pudding. I shall try adding some dried apricots, gently stewed in a white wine syrup. Btw what do schools do to rice pudding to make a delectable king of puddings so universally hated for life?

What is the matter with Mary Jane?
She's crying with all her might and main,
And she won't eat her dinner - rice pudding again -
What is the matter with Mary Jane?

How do you make your rice pudding?

[french frank]

How do you make your rice pudding?

Like Escoffier. Sort of. (Well, not quite - I don't use egg because I don't eat eggs and he adds cream, kirsch, maraschino.) All right, like most mums make it, I expect, but I enjoy mine.

Buy bag of pudding rice from Téco.
Parboil a cupful or two in water - for 5 mins or so
Strain off the water and add milk - mine is vegan, so oat drink.
Add vanilla pod and simmer gently until the liquid has more or less been soaked up.
Turn out into an oval brown earthenware pot with a lid
Add some dried mixed fruit and a zest of lemon/orange, and possibly a bit more milk. Could add a bit of sugar/butter/cream, maraschino &c if wanted
Grate some nutmeg over the top
Put lid on and stick in the oven for 30 mins-ish, then look and see how it's doing: if it looks all right, not too stodgy, not too liquidy take it out.
Wait for chorus of derision

I think that's what I did - I just do things when they seem to need doing and I think of them. Then I forget what I did.

Escoffier calls his Pouding de riz Joséphine.

[hmvman]

I just do things when they seem to need doing and I think of them. Then I forget what I did.

That sounds like my style of cooking, ff - especially the forgetting bit

[Barbirollians]

It is (was) exactly the colour and texture of a pecorino, though all the bistrot cheeses, cured meats, wines and spirits are French so unlikely to have been pecorino. I saw some Ossau-Iraty in Tesco and dismissed it as some sort of industrial cheese I'd never heard of but I discover this is a gee-nu-yne French Basque AOP cheese. So next time I'm in Téco ...

Now time to have my rice pudding. I shall try adding some dried apricots, gently stewed in a white wine syrup. Btw what do schools do to rice pudding to make a delectable king of puddings so universally hated for life?

What is the matter with Mary Jane?
She's crying with all her might and main,
And she won't eat her dinner - rice pudding again -
What is the matter with Mary Jane?

Ossau Iraty is a splendid cheese especially with a red from the region like Irouleguy.

[gradus]

Charcoal flavoured cheese sounds dodgy but turns out well but perhaps for those who already like charcoal biscuits - human consumption type not the doggie version.
Wild Garlic Yarg is another worth trying.

[vinteuil]

Ossau Iraty is a splendid cheese especially with a red from the region like Irouleguy.

[Keraulophone]

Indeed it is, we've bought that from Cornish Gouda at Newquay Farmers Market

The Cornish Gouda lady was offering her gouda at Truro Farmers' Market today. The gouda with fenugreek had a subtle curry flavour, though I bought the one with Italian herbs - very moreish. Both are far from a standard supermarket gouda.

[french frank]

I suppose it isn't surprising that the denizens of these boards appreciate the finer things of life!

My introduction today was to Ossau-Iraty: I agree with barbs and vinteuil that this is a fine cheese - particularly pleasing with some fuet sausage, dressed olives and baguette. As it was for breakfast I did substitute two cups of black coffee for the

Not quite hard - it was 'creamier' in texture than other hard cheeses - it's variously described as hard, semi-hard and semi-soft, no doubt depending on how mature it is; so Tesco's Finest would be on the younger side, but still very tasty.

[Roger Webb]

I suppose it isn't surprising that the denizens of these boards appreciate the finer things of life!

........................... As it was for breakfast I did substitute two cups of black coffee for the
.

Hope you don't mind me asking FF, but, as I'm experimenting with 'supermarket' coffees (we have no Carwardines anywhere near...I notice the original in Clifton - now The Mall - is being renovated), I wonder what beans/ground coffee you use, and the process.

[MickyD]

I suppose it isn't surprising that the denizens of these boards appreciate the finer things of life!

My introduction today was to Ossau-Iraty: I agree with barbs and vinteuil that this is a fine cheese - particularly pleasing with some fuet sausage, dressed olives and baguette. As it was for breakfast I did substitute two cups of black coffee for the

Not quite hard - it was 'creamier' in texture than other hard cheeses - it's variously described as hard, semi-hard and semi-soft, no doubt depending on how mature it is; so Tesco's Finest would be on the younger side, but still very tasty.

I buy tons of it in the supermarket in France, goes well with my home made plum chutney! Interestingly I'm also converting some French friends to the joys of chutney, too!

[french frank]

Hope you don't mind me asking FF, but, as I'm experimenting with 'supermarket' coffees (we have no Carwardines anywhere near...I notice the original in Clifton - now The Mall - is being renovated), I wonder what beans/ground coffee you use, and the process.

That needs some time and I was just checking the forum while in the middle of turning my door up the right way Back soon. Or not at all - who was it that was killed when a bookcase fell on top of him?

[richardfinegold]

That needs some time and I was just checking the forum while in the middle of turning my door up the right way Back soon. Or not at all - who was it that was killed when a bookcase fell on top of him?

Alkan

[Roger Webb]

That needs some time and I was just checking the forum while in the middle of turning my door up the right way Back soon. Or not at all - who was it that was killed when a bookcase fell on top of him?

Or you could do what Victor Hugo did and turn it into a table - his is on display in his house/museum (Hauteville Hse) in St Peter Port, Guernsey...and you can still see where the lock was.

[oddoneout]

Or you could do what Victor Hugo did and turn it into a table - his is on display in his house/museum (Hauteville Hse) in St Peter Port, Guernsey...and you can still see where the lock was.

That's a very 'on-trend' suggestion - re-purpose, recycle, creative, etc - all boxes duly ticked!

[french frank]

Yes, Alkan - thank you rfg - though it seems this may be a myth. Coincidentally, though there is a connection with Victor Hugo as I temporarily wedged the door up for the necessary clearance with Hugo's Jersey et Guernesey, which now has a dent in the cover (it is a paperback, Magellan & Cie, s.d.). The door is hung but there is a problem with the hinges. More work needed this afternoon.

Coffee: as with everything I am not a connoisseur. Not music, not wine, not coffee. I do possess an old Moulinex grinder but don't often use it now. I used to buy Co-op Fairtrade, variously described as House Blend, French roast or Italian roast, but as I seldom go to the Co-op now (I did write a letter of complaint but they didn't reply), the last two packs were Têco House Blend and Têco Italian Inspired which I haven't yet tried. Probably exactly the same as from Co-op.