fukdane 2 Posted January 20, 2009 Share Posted January 20, 2009 That looks good, if not a bit stingy with the potatoe. Not diet food I feel...... Link to post Share on other sites
thursday 1 Posted January 20, 2009 Share Posted January 20, 2009 sure looks like a diet. Where's the MEAT???? Link to post Share on other sites
meat 0 Posted January 20, 2009 Share Posted January 20, 2009 I'm here Link to post Share on other sites
thursday 1 Posted January 20, 2009 Share Posted January 20, 2009 went on a cheese spree last night. Good cheese in plastic: Plastic cheese in plastic: Link to post Share on other sites
cheeseman 1 Posted January 20, 2009 Author Share Posted January 20, 2009 Nice shots. Remember to bring some and take some "cheese at resorts" shots for the gallery in Snow Talk. Anyone can post pics there, no worries. Link to post Share on other sites
RobBright 35 Posted January 20, 2009 Share Posted January 20, 2009 how much are those prices roughly in yen? Link to post Share on other sites
BagOfCrisps 24 Posted January 21, 2009 Share Posted January 21, 2009 You can give us 2 prices: - using rates in the normal world - using rates in the bonkers world (ie. now) Link to post Share on other sites
thursday 1 Posted January 21, 2009 Share Posted January 21, 2009 The prices are HKD which is pegged to USD. 1USD = 7.75 HKD. Link to post Share on other sites
RobBright 35 Posted January 22, 2009 Share Posted January 22, 2009 what are they measured in? 100g? 1lb? Link to post Share on other sites
thursday 1 Posted January 22, 2009 Share Posted January 22, 2009 this super goes for per lb. Others go by per 100g. The real expensive stuff comes from Italy and France. Most of the plastic stuff comes from Aus. Link to post Share on other sites
thursday 1 Posted January 23, 2009 Share Posted January 23, 2009 went for a cheese walk yesterday at a good super. Caephilly front and centre with a robust Tuscan behind it. Never realized how many cheeses we have here. Link to post Share on other sites
muikabochi 208 Posted January 24, 2009 Share Posted January 24, 2009 Wish we could get cheese like that here. Link to post Share on other sites
muikabochi 208 Posted January 24, 2009 Share Posted January 24, 2009 Marble Cheddar with Pepper sounds good. Link to post Share on other sites
RobBright 35 Posted January 25, 2009 Share Posted January 25, 2009 damn - thursday when are you next coming to Japan?! Link to post Share on other sites
grungy-gonads 54 Posted January 26, 2009 Share Posted January 26, 2009 He's taking orders now Rob..... Link to post Share on other sites
scouser 4 Posted January 26, 2009 Share Posted January 26, 2009 Big chunk of crumbly Lanashire for me thursday. Cheers. Link to post Share on other sites
thursday 1 Posted January 29, 2009 Share Posted January 29, 2009 Thinking a bout which cheese to take to the snow so I can photo it. Lancashire you say? Link to post Share on other sites
Pete the Shoemaker 0 Posted January 29, 2009 Share Posted January 29, 2009 A selection surely? Link to post Share on other sites
cheeseman 1 Posted January 29, 2009 Author Share Posted January 29, 2009 Yes I think you should take a selection and put some thought into what cheese goes with which scene. I look forward to your pictures! Link to post Share on other sites
RobBright 35 Posted January 30, 2009 Share Posted January 30, 2009 Definitely needs a blue cheese in the selection Link to post Share on other sites
HelperElfMissy 42 Posted January 30, 2009 Share Posted January 30, 2009 Anyone tried the "Mersey Valley Vintage Chedder with Wasabi" - mmmmmm.....it is very good. I will see if I can find some and take a pic. Link to post Share on other sites
scouser 4 Posted January 30, 2009 Share Posted January 30, 2009 The Mersey Valley?! You in Liverpool, Mamabear? Link to post Share on other sites
cheeseman 1 Posted February 2, 2009 Author Share Posted February 2, 2009 Hi folks, it's time for Cheeseman's Cheese of the Week. As my parents are now in Italy enjoying the cheeses over there, I thought it should be the turn of Italy. Hmmm, hard and salty. Romano One of the oldest Italian cheeses. It is made by a special method, known as "rummaging curd" or draining the curd quickly after molding, then piercing the surfaces slightly before salt is applied. In Europe, Roman is known by its original name Pecorino-Romano. The cheese has a fat content of 27 per cent and water content of 32 per cent. Link to post Share on other sites
thursday 1 Posted February 2, 2009 Share Posted February 2, 2009 I have this quite regularly. Similar taste to Parmesan but not the intensity. A good alternative if you don't like too much intense umami 鮮味 Link to post Share on other sites
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