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One that gets me is the colour descriptions used.
Supposing I want a dark blue t-shirt Is it:
Sea Mist
Slate
Desire
Admiral
blue
slate
sky
navy
indigo
cobalt
teal
ocean
peacock
azure
cerulean
lapis
spruce
stone
aegean
berry
denim
admiral
sapphire
arctic
Our living room is painted in "Clam Shack" FFS.
Anyone care to guess what colour that is?
A sort of off-white/beige?
Nope. A dark blue/green.
That is apparently the colour of a shack where you would buy a clam from from.
I serve hand picked tomatoes and freshly poured water at home.
From the website of a renown local artist "Nick Clark is a challenging individual to define. His personality is defined as outgoing, happy, gregarious at one moment and then solitary, melancholic and distant at the next. His art too changes in style medium and concept with equal fluidity as the mood takes him. Simplistic paintings of flowers and trees followed by intriguing pure abstracts followed by sculptures in concrete and steel."
NicksArtStuff.com
Do you think I nailed it?
What does cave taste like? 🤔
Try some cave-aged Cheddar and find out. It appears you have ridiculed something you have never actually tried?
“Pan fried” is mainly used where “deep fried” would be an option.
In a chippy?
What does cave taste like? 🤔
Try some cave-aged Cheddar and find out. It appears you have ridiculed something you have never actually tried?
I have tried it as it happens. Hence why it came to mind too, after seeing the Barn sawn Oak.
Someone bought me some from, of all places, Lidl I think. One of those ones you get in the wax.
Tasted no different to your bog standard Cathedral City to me.
Ymmv
Salt is sodium chloride. A chemist can make almost perfectly pure salt.
Yes, but it's not all the same shape, some of it it pyramid shaped due to the process used - Maldon Salt
And rock salt is just crystalized Jurassic diluted sewage
Barn Sawn ... lols. What that means is its been cut on a circular saw (OK so probably a fairly fine tooth one) and not finished afterwards. Bet you pay more for that too. Rough sawn is probably a better description.
Our living room is painted in “Clam Shack” FFS.
Anyone care to guess what colour that is?
Fanny colour?
Hen’s egg
Well given that 'hen' refers to the female of most if not all birds then this feels fairly redundant. Chicken's egg sounds a bit.. coarse, don't you think? 🙂
Re sea salt - it is actually different, there are quite a few other natural things in seawater besides Italian sewage.
The thing that annoys me more than any of this stuff is 'natural' - like that's automatically better? Birdshit is natural. Hemlock - wild and organic, must be good for you, right?
Re cave-aged though - it's not unreasonable to assume that caves are full of microbial life and that this would affect the cheese somewhat.
Oh and 'pure' - that's not always a good thing, is it? I'd rather have honey on my toast than pure sugar, wouldn't I?
there is 100% a difference in flavour/texture with [I]any[/I] matured cheese (I grant you the "cave" aspect is probably just marketing guff) - even the "extra matured" (for 5 minutes probably!) Cathedral City tastes different to bog standard CC. You have just outed yourself as a cheese-heathen, is all 😃Tasted no different to your bog standard Cathedral City to me.
Nick Clark is a challenging individual to define. His personality is defined as outgoing, happy, gregarious at one moment and then solitary, melancholic and distant at the next.
Not that challenging, it turns out, as he only has two states.
Re sea salt – it is actually different, there are quite a few other natural things in seawater besides Italian sewage.
I'm sorry, but 52% of us did not vote for Brexit to continue eating Italian sewage in our sea salt, I want British Sewage in British Sea Salt thank you.
The thing that annoys me more than any of this stuff is ‘natural’
I can beat that with "wholesome" and "goodness".
In fact, let's go for the triple. Wholesome, natural, goodness. Game, set, match.
“Pan fried” is mainly used where “deep fried” would be an option. I haven’t seen pan fried eggs on a menu. Yet.
It's mainly used *everywhere*
I've deep fried eggs; it's an experience.
Pan fried = fried
Street food = our premises are located on a street
Pulled pork = barbecue sauce
Singletrack = there exists but one track
shallow fried as was.
I *thought* it was to differentiate the cooking process from that where everything is just cooked on a big hot plate.
Lycra Loony
I want British Sewage in British Sea Salt thank you.
Hmm you can get Welsh sea salt but I cannot guarantee there's no Irish EU effluent in it.
Oh, just remembered you can get 'organic' salt. Lol, chemistry fail!
As the creator of multiple award winning cave aged and clothbound mature cheeses, I can categorically state theres a difference and its not just marketing guff. 17 years of studying, research and cheese grading and I can tell you that the medium on which a cheese (wood, plastic, slate) is matured, whether its matured on a vac pouch, shrink bag, wax, cloth coated in lard or butter, smoked, flavoured, the time of year its produced as well as where cave,cellar, container, small warehouse, big warehouse and how long its matured for all matter and have an impact.
But yeah artisan can get in the sea.
To add typical aging profiles:
Curd - <1 month
Mild 1 - 3 months
Medium 3 - 6 months
Mature 6 - 12 Months
Extra Mature 12 - 18 Months
Vintage 18 months +
Thanks Benji, do you have any idea why the place it's matured makes a difference, given the same temperature and humidity?
@BenjiM cheese question for you. I like well aged cheddar, but I hate the crunchy bits they often develop. What are the crunchy bits all about and can it be avoided in Vintage cheddars?
@BenjiM. Yeah that’s what they all say 😉
Seriously though I find cheese confusing. I really don’t like the taste of Cathedral City Extra Mature because to me it’s quite generic, salty and uninteresting. But is that because my brain/eyes are tricking my tastebuds because of the packaging/volume/low price?
I recently tried Waitrose No 1. Cornish Quartz and it reminded me of the sharp cheddar I used to eat as a kid.
But then again the packaging is far nicer, the volume smaller and the price higher.
Then I read that are both made at the same creamery factory in Davidstow.
It seems that my tastebuds too are just more untrustworthy scammers, vying for my custom!
Sort of related but there’s a lot of nationalistic branding now. Apparently a British flag makes all the difference to the product.
Oh yeahhhh. Vauxhall was doing that around the Adam, I think, "Vauxhall, British since 1916" or similar.
Which, given the record of mass-produced British cars, surely would count as a point against it outside of Brexitland...
As the creator of multiple award winning cave aged and clothbound mature cheeses...
The expertise on STW never fails to amaze me. You start a thread on pretty much any topic and eventually, someone will come along who works in that very specific area.
What a well-curated, artisan site. 😉
Brexitland
I feel that I’ve somehow immigrated while remaining in the same abode. (Dreams of the day that ‘Brexitland’ is merely a small chain of shops competing against Poundland by selling more biscuits)
Thank you Piha.
just come in to say the same damn thing. Although.......do the Yanks have a fresh water fish that they call a bass?
Our living room is painted in “Clam Shack” FFS.
Anyone care to guess what colour that is?
Fanny colour?
Bravo!!
As the creator of multiple award winning cave aged and clothbound mature cheeses, I can categorically state theres a difference and its not just marketing guff.
Are you by any chance a member of a band called Blur? 😊
Although…….do the Yanks have a fresh water fish that they call a bass?
Google + Wikipedia tells me that there are many types of bass from both fresh and sal****er. The one we call sea bass refers exclusively to the European Bass, which is only found in the sea.
So yes, probably. At least someone does, if not the Yanks (who call the European Bass "branzino")
‘Aerospace Grade Wool’.
True story. There used to be a small farm near me where I used to go for goat milk and sausages. They supplied angora wool to Lear.
What a well-curated, artisan site.
That would explain the 100% free range eggs* (from a little farm near us), fresh natural ingredients, locally grown & stoneground flour and the finest, fair trade Belgian chocolate
COOKIES!
“Vauxhall, British since 1916”
Vauxhall, the car company owned by Fiat Chrysler and Peugeot, with many common models also sold under European-centric brand Opel? Just checking it's the same Vauxhall - maybe there's another one?
Kettles chips
I was extraordinarily disappointed, upon purchasing a bag of Kettle Chips, to discover that it actually contained crisps.
I had to send my manservant back out again to the chip shop to purchase some proper chips.
also
sea bass
Look here dear fellow, do catch up, the fancy places call it Patagonian Toothfish these days.
Then I read that are both made at the same creamery factory in Davidstow.
It doesn't mean that the cheeses are the same, or matured to the same level. Davidstow produces tonnes of cheese, of all sorts. When I worked in the cheese industry, we employed graders who would taste each batch of cheese coming from the various suppliers and they would assign different batches to different customers. M&S, for instance, would need a different taste profile compared to Nisa. One pallet of mature cheddar won't always taste like the next pallet of cheddar, even if they have been matured in the same warehouse. Cheese companies will aim for as much consistency as they can, but can't always guarantee that your Cathedral City - which is pretty rubbish cheese, btw - will taste like your next block, and probably won't taste like a different brand of equivalently aged cheese. But it might. 😀
Oh, and why the weird creamery/factory thing? Creameries are simply where milk is processed. Yes, they are factories in as much as any where that produces anything is a factory. They are as much creameries as breweries are breweries.
question to the creators of multiple award winning cave aged and clothbound mature cheeses present on this thread;
what reasonably priced cheddar would you recommend?
(bonus points if we can score it from tesco)
@molgrips Various flora in the air, humidity varies as well between maturing stores and caves, wether the cheese has been turned or not, time between turnings, milk quality and fat content, starter cultures used, what the cows have been fed on can all affect the final product.
Loaded question. Depends what you want to do with it (cook, snack, sandwiches, cheeseboard) what's your budget. My stock answer is Quickes as a) its my favourite and b) I get on with the family well.
The crunchy bits are calcium lactate crystals and encouraged by the starter cultures used. Theyve been quite popular for a few years now, same with the sweeter cheddars using helveticus cultures. If you want to avoid go for a west country cheddar such as Montgomery or Keens, you'll usually find them in a local farm shop or deli. Bit pricier than normal cheddar but very good. Also look out for Lincolnshire Poacher, not cheddar but a nice alternative.
They dont make cheddar. They buy it in and extrude it after blitzing it in a bowl chopper. Other cheese has added ingredients. BRC scope link https://directory.brcgs.com/site/1247032
My stock answer is Quickes as a) its my favourite and b) I get on with the family well.
Looks lovely, but 500g EM is £11.80 + P&P - that's just a week's supply for my family of gannets. Over £50 a month for everyday cheese is too much for me!
'Faux leather' and 'award-winning' irritate
Yep, Keen's is a good one.
Beauty is in the eye of the beholder as they say, same goes for taste, everyone's different! You can make hundreds of different cheese from the 4 same ingredients, milk, salt, rennet and starter. How much of each you add and specifically timings between dropping vats, renneting, salting whether to scald and at what temp, all make a difference. Further changes can be made during maturation.
@idlejon the ppt of cheddar has gone up from £3100 to £3600 so expect pricing to go up. Most standard block cheddar is OK, contrary to opinions on here regarding CC although they did have a few quality issues a few years ago. Lockerbie is pretty good also known as Arla Scottish Cheddar. Isle of Man Creamery can be pretty good too.