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[scriver]

My "trying to eat at home" meals since this all started:

-Beef Stroganoff. Lasted me about 5 meals.

You should try the Swedish bastardisation Korvstroganoff. It's literally the best thing in life, according to Genghis Khan.

[itisnotlogical]

Update on the bread:

Okay, it is "just" white bread but it's better than bread I've had from most restaurants, let alone bought at the store. It's CRONCH on the outside, perfectly soft and fluffy on the inside.

I just wish I had a way to make sandwich slices. I think next time I'll go for a recipe that makes more of a typical loaf, as opposed to the baguette and round-shaped thingy I made this time.

[scriver]

you don't have... knives?

[Iduno]

Update on the bread:

Okay, it is "just" white bread but it's better than bread I've had from most restaurants, let alone bought at the store. It's CRONCH on the outside, perfectly soft and fluffy on the inside.

I just wish I had a way to make sandwich slices. I think next time I'll go for a recipe that makes more of a typical loaf, as opposed to the baguette and round-shaped thingy I made this time.

I'd say "bread knife", but baguette is not a good shape for sandwich.

Also, fresh bread (not bagged at the store) is amazing.

[scriver]

...how is a baguette not a great shape for a sandwich? It comes in perfect holding shape

[Iduno]

...how is a baguette not a great shape for a sandwich? It comes in perfect holding shape

It's a very good "you holding bread" shape. It is not a good "bread holding other food" shape, because it is too narrow.

[scriver]

...are you sure you're not talking about bread sticks

[itisnotlogical]

you don't have... knives?

The line between "perfect sandwich thickness" and "way too thick" is a thin, fuzzy one, and the tough crust sometimes makes it hard to cut accurately without tearing the bread apart.

...are you sure you're not talking about bread sticks

At its widest point, my baguette was about 4 inches across by 2.5 inches tall. Not impossible to make a sandwich on, but pretty awkward and I wasn't able to fit a lot of toppings.

Sure you could if you cut it lengthwise, but that'd be a submarine sandwich and sometimes I just don't want that much sandwich.

[Iduno]

...are you sure you're not talking about bread sticks

Where is the line between baguette and bread stick? I'm only half joking.

[itisnotlogical]

It's not unreasonable to eat several breadsticks, but eating a whole baguette by yourself in one sitting is kinda weird.

[Iduno]

I have a block of hard salty cheese that doesn't melt. What can I use it for?


Edit: It's an unpasteurized cheese that tastes pretty good, so I want to use it for something that takes advantage of those strengths.

[Ulfarr]

I have a block of hard salty cheese that doesn't melt. What can I use it for?


Edit: It's an unpasteurized cheese that tastes pretty good, so I want to use it for something that takes advantage of those strengths.

Sounds like a decent candidate for frying, though I guess it depends on how hard it is.

Spoiler: recipe for refernce (click to show/hide)

200 g  cheese
50 g all-purpose flour
200 g water
salt
200 g olive oil, for the frying

Preheat a deep pan along with the olive oil over high heat.
In a bowl, add the flour, the salt, and mix.
Cut the cheese diagonally and put it into the bowl with the flour and then, dip it into the water. Pass it one more time through the flour, the water, and lastly through the flour one more time.
Place it onto the hot pan and fry each side for 2-3 minutes, until golden.
Remove from the heat and set aside.

[Iduno]

I have a block of hard salty cheese that doesn't melt. What can I use it for?


Edit: It's an unpasteurized cheese that tastes pretty good, so I want to use it for something that takes advantage of those strengths.

Sounds like a decent candidate for frying, though I guess it depends on how hard it is.

Spoiler: recipe for refernce (click to show/hide)

200 g  cheese
50 g all-purpose flour
200 g water
salt
200 g olive oil, for the frying

Preheat a deep pan along with the olive oil over high heat.
In a bowl, add the flour, the salt, and mix.
Cut the cheese diagonally and put it into the bowl with the flour and then, dip it into the water. Pass it one more time through the flour, the water, and lastly through the flour one more time.
Place it onto the hot pan and fry each side for 2-3 minutes, until golden.
Remove from the heat and set aside.

I tried to make a pizza out of it, and it didn't melt at 550 F, so it's unlikely to melt ever. I'm in the US, and non-pasturized cheeses need to be aged forever before being sold.

[Ulfarr]

it didn't melt at 550 F, so it's unlikely to melt ever

That's why I suggested frying it. You are not trying to melt it, the end result might be softer but it should still be quite firm.



The aging part though makes me second guess about the whole idea. If it's too hard then the only alternative to eating it as it is, is maybe to mix it with softer cheeses and make croquettes or some pie.

[Iduno]

Yeah, there were 2 unpasturized cheeses, which was what I was looking for. One was a hard aged cheese (softer than parmesan, but harder than cheddar), and the other was ~sour cream consistency. No middle ground. Mixing them sounds like an idea, though.


Also, unrelated question, does anyone know how habanero and scotch bonnets compare? I'll probably need to make some substitutions for a jerk chicken pizza.