What are you cooking now?

[french frank]

(wot no white wine emoticon??)

This is supposed to be white wine: red wine: sherry: champers:

We also serve beers but not spirits. Maybe a brandy balloon would be good.

[vinteuil]

I shall continue with the Albariño. I usually feel that a white wine is a compliment (not a mere complement) to a cheese: it tips its hat to it.

I so agree. Not enough people appreciate how well many white wines go with many cheeses



(wot no white wine emoticon??)

.

[french frank]

... still getting through that industriel port-salut, eh?



.

Nope. I thought it was just as well to eat it up quickly. It wasn't horrible - just not something to be savoured as cheese should be. I think I must have eaten all Tesco's Langres as they haven't had any for three weeks. The vintage Gruyère is nice enough but not spectacular as a cheese. Today it will be Co-op's own Camembert, which with a very tasty baguette from the baker and my own hawthorn jelly will be good enough.

I shall continue with the Albariño. I usually feel that a white wine is a compliment (not a mere complement) to a cheese: it tips its hat to it. But this camembert won't be person enough for the 2020 Salice Salentino red which was the alternative. My shopping as well as cooking is currently much curtailed. (First course was very tasty btw).

[Pulcinella]

Could do the lemon juice without going out. Would natural kefir do instead of yogurt? What does the lemon juice do to dairy?

Might curdle a bit, I spose, but mix with oil?

Lots of ideas anyway.

[vinteuil]

.

( ... perhaps not to be read before a meal )

https://www.tasteatlas.com/worst-rated-dishes-in-the-world

[vinteuil]

No

... still getting through that industriel port-salut, eh?



.

[french frank]

Do we get to hear what the cheeses will be?

No

[vinteuil]

sweet potato (shall I cook some brown rice as well, and keep the baguette for the cheese course?), sliced avocado and baby spinach leaves.

.

Also, I have a Costers del Segre Albariño which might go rather well with it.

the albariño sounds nice.
I think brown rice with the sweet potato, and keep the baguette for the cheese. Do we get to hear what the cheeses will be?

[vinteuil]

... sliced avocado and baby spinach leaves. I wonder what I could use to make a dressing for the spinach leaves. Balsamic vinaigrette? With chili flakes and garlic?

.

Sounds good, but simpler might be some natural yogurt with lemon juice.

... yes, I wd go for 'simpler' - drop the chili flakes and garlick. My wife's a kefir fan, but I wd just do a simple vinaigrette, praps using your lemon and little bit of balsamic with a decent oil...

.

[french frank]

Also, I have a Costers del Segre Albariño which might go rather well with it.

[french frank]

Sounds good, but simpler might be some natural yogurt with lemon juice.

Could do the lemon juice without going out. Would natural kefir do instead of yogurt? What does the lemon juice do to dairy?

[Pulcinella]

Discussing nutrition at the baker's this morning and they asked me if I'd like to try a pot of their own kimchi - the new Co-op annoyingly didn't have any, only yesterday coincidentally. So lunch with what I already have: sweet potato (shall I cook some brown rice as well, and keep the baguette for the cheese course?), sliced avocado and baby spinach leaves. I wonder what I could use to make a dressing for the spinach leaves. Balsamic vinaigrette? With chili flakes and garlic?

Sounds good, but simpler might be some natural yogurt with lemon juice.

[french frank]

Discussing nutrition at the baker's this morning and they asked me if I'd like to try a pot of their own kimchi - the new Co-op annoyingly didn't have any, only yesterday coincidentally. So lunch with what I already have: sweet potato (shall I cook some brown rice as well, and keep the baguette for the cheese course?), sliced avocado and baby spinach leaves. I wonder what I could use to make a dressing for the spinach leaves. Balsamic vinaigrette? With chili flakes and garlic?

[richardfinegold]

Sounds very tasty. Was it close to tabbouleh in flavours?

(Garbanzo beans were new to me - chickpeas this side of the pond.)

They were always chickpeas to me as well, but about 15 years ago the labels in the store and the menus in restaurants renamed them. Who decides these things?
We had the remaining salad last night as a side dish to Beyond Burgers. It lacked something, relative to when it was fresh, and then I squeezed lemon juice and added it to the leftover and that restored the flavor. Since the tabbouleh recipe that we make also calls for fresh squeezed lemon juice, your query is making me wonder how much of the flavor or these dishes is due to our citrus friend?

[AuntDaisy]

I made an Orzo salad with feta, garbanzo beans, red onions, cucumber and fresh lemon juice (spiced with thyme, salt and pepper).

Sounds very tasty. Was it close to tabbouleh in flavours?

(Garbanzo beans were new to me - chickpeas this side of the pond.)