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Thread: All Cheese All the Time

  1. #76
    Elite Member Novice's Avatar
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    And do you use garlic Boursin? With the dates & bacon?

  2. #77
    Elite Member MontanaMama's Avatar
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    Quote Originally Posted by fgg View Post
    recipe or process as to how you get the bacon crisp?
    Quote Originally Posted by Novice View Post
    And do you use garlic Boursin? With the dates & bacon?

    So I buy the pitted dates and use the flat scoop end of a long seafood fork to load up the inside until it's coming out of both ends - yes I use the original garlic and fine herbs boursin. I halve thick cut bacon and wrap it around long-wise so it covers the holes and skewer on a wooden skewer, the skewer placement holds the 2 ends together - about 3 to a skewer. I then rest the skewers on a baking dish (put some water in the bottom so you don't crack the dish, but not so much that you're steaming the bacon) and on a baking sheet (so I can lift and the grease has somewhere to drain, also the bacon is not resting on anything) and pop in a 370 degree oven until the bacon is crisp (I don't time things, I cook by look and smell - but usually 20-30 minutes).
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    Elite Member Waterslide's Avatar
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    Quote Originally Posted by czb View Post
    communion wafers taste like dust. so i hope they're better than that!
    LOL, people get mad at me when I compare them to communion wafers, so in fairness, they do taste better than that. And they come in different varieties, but I usually get the natural ones because I don't want to mess up that particular cheese with extraneous flavors...

    Quote Originally Posted by Novice View Post
    I went to my local Polish deli & got “cream cheese” (described as quark on the label) with herbs & onion and some with spinach. They didn’t have any with horseradish (my fave) I try to get rye bread at the same time but ended up with wheat as there was no rye yesterday.
    I haven't tried Quark yet, but I want to. Plus, I like the name of it.

    We used to have so many Polish delis near me...there are still a lot of places to get Polish imports though. I love their fondness for using mushrooms as a flavor base for soups and even potato chips because that's how much I love mushrooms.
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    Elite Member Waterslide's Avatar
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    So today I tried Chimney Rock from Cowgirl Creamery. I can't think of what to compare it to so here's the description. I thought it was just rolled in mushrooms and couldn't place the herb and it's summer savory which to me is kind of an unusual choice and I'm here for it. It's been a while since I've tried something new that is this good.

    CHIMNEY ROCK



    Photo Credit: Cowgirl Creamery





    • Made from pasteurized cow's milk
    • Country of origin: United States
    • Region: California
    • Type: soft
    • Texture: soft
    • Rind: bloomy
    • Colour: pale yellow
    • Flavour: earthy, piquant, savory
    • Aroma: fruity, rich
    • Vegetarian: yes
    • Producers: Cowgirl Creamery







    Chimney Rock is a seasonal cheese made in fall season using organic Jersey milk from John Taverna's Chileno Valley Dairy, produced by Cowgirl Creamery, based in Marin County, California, United States. During four weeks of aging the cheese develops bloomy rind which is then dipped in Quady Winery's Muscat wine, Essensia, then rolled in Shiitake mushrooms, black pepper and summer savory. The resultant product is a soft textured cheese with piquant, earthy flavours and hints of apricot, orange blossom.

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