Someone please make this love go away. I think my affection for Mim is here to stay. Chocolate and sweetness without carbs, she's my protein without harm. Forever seems quick when there's no chance I can wrap a cheese wheel around...nevermind.
The cheeses were an iberico (similar to manchego, but multi-species milk mixture) and a classic (but cheap) 18-month cheddar. It definitely doesn't taste like 18-month (Tillamook brand). I had the stove up a bit too high, but I toasted both sides of the bread, and I don't mind a tiny bit of charring on a grilled cheese in particular.
Creamy and crumbly shards, without protein/salt crystals. Every time I think about the flavor of deep cheddar and a touch of Parmigiano reggiano it makes my spine shiver.
This is probably the best cow's milk cheese I've ever tasted. I want to share it with nobody and eat all six pounds to myself today, but that would be even more irresponsible than starting a reddit community ( r/realfingerfood ) based around poking food. But hot damn I want to.
Poking it was a 7/10 experience. The biscuity muffin and hot egg/cheese mixture provided nice textural contrast. The egg was just hot enough to not burn me, but make me worry for a moment.
I used softened cream cheese mixed with onion and an everything bagel. There are also softened onions mixed with the egg before cooking. Cheese could have been meltier, but it certainly didn't disappoint. Excellent poking consistency.
I seasoned with thyme and black pepper, and sauced with with garlic wing sauce and spicy ranch.
Did you know? Around half of all chicken meat comes from male chickens. That means that every time you eat a chicken sandwich there's a 50% chance it's a cock meat sandwich.
The first tin I tried tasted horribly bitter and of pith. This one is delicate and delicious. The inconsistency is bothersome, but I'm pleasantly surprised with this tin. I cannot recommend buying it because it's so inconsistent.
I made some mash with garlic, rosemary, oregano, butter, milk, and a small metric F-tonne of Parrano Netherlands cheese. Beside it is a nondescript and unimportant salad. Except the onions. those are important.
The toasted sourdough has black pepper and the chili flake smoked mackerel - which I'm likely to add some hot sauce to - and some onions and cream cheese.
A duck stuffed with cavatappi pasta and mornay sauce (fancy Mac&cheese). I season the duck under the skin and let it dry on a rack to improve browning.
I used purple yams. They colored their boiling water, and I can't stand wasting anthocyanin. I added corn starch, minced garlic, black pepper, cardamom, salt, thyme, mayonnaise, and a touch of red wine vinegar to convert the color of the sauce.
The fries were boiled starting in cold water until soft, carefully removed from the water and let dry/ cool on a paper towel-lined cooling rack. They were then coated in corn starch, because yams and sweet potatoes don't crisp up and, instead, get super limp and flimsy when fried without it. They then went into the freezer for two hours. This step makes sure the internals don't get dehydrated while the outside crisps up. After they were mostly frozen, the fries went into oil at 390F.
Burger cheese is a Parmigiano crisp crumbled and then with cheddar cheese melted over it.
Beef patty with crumbled Parmigiano crisp on tomato on sourdough, with an egg lovingly placed atop.
One does not simply allow the yolk to go unpoked!
Onion on egg on beef patty on sriracha and garlic wing sauce on sourdough.
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