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(Epicurious)   Hey Modminnies, should we use the Newsflash tag on the crazy-rare occasion there's a recipe on a food site that people might actually, you know, cook, without having to order a peppercorn from Brooklyn? Because this sounds yummy   (epicurious.com) divider line
    More: Cool, Cheese, Cheddar cheese, Pancake, Cheddar, Brunch, Processed cheese, Microwave oven, Simple food director Jenna Helwig  
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855 clicks; posted to Food » on 13 Sep 2021 at 10:50 AM (2 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



45 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-09-13 10:35:26 AM  
No but this does sound good
 
2021-09-13 10:52:49 AM  
As one who has never quite understood the appeal of pairing apples with cheddar, I will likely not be making this.  (I do understand the appeal of salty/sweet, as one thing my dad introduced me to at a young age was slices of Granny Smith apples with a light dash of salt on top, which I still love.  But the fatty, creamy cheese with apples just doesn't have the same appeal.)
 
2021-09-13 10:54:03 AM  
I would like to hear from Luna and Rose before I give judgment.
 
2021-09-13 10:55:47 AM  

Drew: No but this does sound good


Personally, I'd love to see News Flashes come out of the Food, D'aww, Fandom, and STEM tabs.  Preferably ones not involving deaths or tragic news.

Sounds like a potential April Fool's plan.

Or you could do a News Flash when the McRib or Beefy Crunch Burrito is back, though some would argue if it qualifies as food.
 
2021-09-13 10:57:22 AM  
the pro move is smoked cheddar (maple-smoked, if you can find it)

They should try ordering it from Brooklyn, right subby?
 
2021-09-13 11:01:03 AM  
Huh.

I had no idea Penzeys and Amazon were both headquartered in Brooklyn.

And yeah, this looks damn tasty.

/Count me in the tart apples + smoked cheddar or gouda camp
 
2021-09-13 11:06:04 AM  

Drew: No but this does sound good


yup, it sounds good

now all we need is the actual recipe
 
2021-09-13 11:12:19 AM  

petec: Drew: No but this does sound good

yup, it sounds good

now all we need is the actual recipe


If that was a comment on how the farking dilettantes at Epicurious are, I agree.

If you legit couldn't find it because their site sucks and they don't put recipes where any normal person would look, here ya go. I had to look. Twice.
 
2021-09-13 11:17:36 AM  

MrBallou: the pro move is smoked cheddar (maple-smoked, if you can find it)

They should try ordering it from Brooklyn, right subby?


No, no, no.

If it's from the United States, it should be from a small dairy that uses hormone and rBST-free milk from free-range, purebred dairy cows eating only the tenderest of organic grass and wild herbs from pristine Alpine pastures; the milk stored in porcelain; and the cheese made by hand and aged in natural limestone caverns.
 
2021-09-13 11:20:45 AM  
I was with the author on the recipe. Apples and cheese are tasty, and smoked cheddar sounds excellent, and adding maple syrup would match the flavors of French toast so I follow that too.

But both the comments on the recipe proper cited using agave syrup and hot sauce. Apples and cheese, good. Cheese and hot sauce, good. Apples and cheese and eggs, good. Cheese and eggs and hot sauce, good. Apples and cheese and eggs and hot sauce? You're starting to lose me.

The only way to be sure is, of course, to try it, but it's still in the 80s and humid all week so baked apple-based meals are going to have to wait a while.
 
2021-09-13 11:22:04 AM  

petec: Drew: No but this does sound good

yup, it sounds good

now all we need is the actual recipe


The guy screwed it up, anyway.

That picture looks like a frittata.  A Dutch baby is basically a sweet Yorkshire pudding.

And never got into the cheese and apple pie thing, but my neighbor did make an apple pie with cheddar cheese in the crust that was really good
 
2021-09-13 11:25:19 AM  
They left out the fried egg on top.
 
2021-09-13 11:27:46 AM  

eyeq360: MrBallou: the pro move is smoked cheddar (maple-smoked, if you can find it)

They should try ordering it from Brooklyn, right subby?

No, no, no.

If it's from the United States, it should be from a small dairy that uses hormone and rBST-free milk from free-range, purebred dairy cows eating only the tenderest of organic grass and wild herbs from pristine Alpine pastures; the milk stored in porcelain; and the cheese made by hand and aged in natural limestone caverns.


Right.

Or as anyone who lives in a studio apartment, consumes 90 percent of their food there via DoorDash, and takes Instagram influencers seriously, Brooklyn.
 
2021-09-13 11:32:05 AM  
Still not sold on the cheddar and apple pairing.
 
2021-09-13 11:39:51 AM  

Anoria: I was with the author on the recipe. Apples and cheese are tasty, and smoked cheddar sounds excellent, and adding maple syrup would match the flavors of French toast so I follow that too.

But both the comments on the recipe proper cited using agave syrup and hot sauce. Apples and cheese, good. Cheese and hot sauce, good. Apples and cheese and eggs, good. Cheese and eggs and hot sauce, good. Apples and cheese and eggs and hot sauce? You're starting to lose me.

The only way to be sure is, of course, to try it, but it's still in the 80s and humid all week so baked apple-based meals are going to have to wait a while.


I mean, WHICH hot sauce.  There's thousands of them and the sweet/salty/spicy combo can work. I'd be looking for something closer to cinnamon than Tabasco though.
 
2021-09-13 11:48:10 AM  

Drew: No but this does sound good


Oh what am I blind?

Fix your dang site!

More specifically revert to the original layout!!!!

Also where's the farken pron?!
 
2021-09-13 11:53:47 AM  

mike_d85: Anoria: I was with the author on the recipe. Apples and cheese are tasty, and smoked cheddar sounds excellent, and adding maple syrup would match the flavors of French toast so I follow that too.

But both the comments on the recipe proper cited using agave syrup and hot sauce. Apples and cheese, good. Cheese and hot sauce, good. Apples and cheese and eggs, good. Cheese and eggs and hot sauce, good. Apples and cheese and eggs and hot sauce? You're starting to lose me.

The only way to be sure is, of course, to try it, but it's still in the 80s and humid all week so baked apple-based meals are going to have to wait a while.

I mean, WHICH hot sauce.  There's thousands of them and the sweet/salty/spicy combo can work. I'd be looking for something closer to cinnamon than Tabasco though.


One said Cholula (which I admit isn't a regular in my fridge, I tend to stick to Tapatio and Tabasco for most things) and the other didn't specify, though upon closer examination these reviews might have been fabricated by the same person. Arugula both times, really?


This dish hit the spot fir lunch on a rainy fall weather. I added arugula dressed with lemon, extra virgin olive oil, salt and pepper. I also dressed the dish with blue agave for extra moisture and cholula hot sauce. Simply amazing.
NERO
WESTPORT, CT
9/9/2021

This was really tasty! I made the recipe as written but definitely over whisked the batter in order to get it very smooth -- this made my dutch baby very dense. But even with the denseness it was great with a small amount of agave syrup and lots of hot sauce. A simply dressed arugula salad rounded out the meal. I'll be taking slices for lunch this week!
SHARADA
NEW YORK
9/6/2021
 
2021-09-13 11:56:06 AM  

petec: Drew: No but this does sound good

yup, it sounds good

now all we need is the actual recipe


https://www.epicurious.com/recipes/fo​o​d/views/apple-cheddar-dutch-baby-bare-​minimum-dinners-jenna-helwig
 
2021-09-13 12:24:57 PM  
I just want Modminnies to enter the Fark lexicon.


/Cromulent
 
2021-09-13 12:32:15 PM  

Oneiros: petec: Drew: No but this does sound good

yup, it sounds good

now all we need is the actual recipe

The guy screwed it up, anyway.

That picture looks like a frittata.  A Dutch baby is basically a sweet Yorkshire pudding.

And never got into the cheese and apple pie thing, but my neighbor did make an apple pie with cheddar cheese in the crust that was really good


Pie cheese were both important food preservation methods. In early New England they were winter staples providing enough protein, fats, vitamin C, etc. to get by
 
2021-09-13 12:34:33 PM  

dstanley: I just want Modminnies to enter the Fark lexicon.


/Cromulent


I have more... swear-y terms. And wtf, food is like a safe space.
 
2021-09-13 12:34:43 PM  

dstanley: I just want Modminnies to enter the Fark lexicon.


/Cromulent


I keep reading it as Mooninites.

wired.comView Full Size
 
2021-09-13 12:37:52 PM  
And like that he was gone.

Like a sex pest in the wind.

Never to be seen again.
 
2021-09-13 12:59:17 PM  

Oneiros: petec: Drew: No but this does sound good

yup, it sounds good

now all we need is the actual recipe

The guy screwed it up, anyway.

That picture looks like a frittata.  A Dutch baby is basically a sweet Yorkshire pudding.


And never got into the cheese and apple pie thing, but my neighbor did make an apple pie with cheddar cheese in the crust that was really good


Came here to say this, leaving happily. The draw of a proper Dutch baby is its rise and texture - "equal parts pancake, popover, and crepe," as AB would put it.

This has none of that, at least from the picture. What I would've expected is something that looks like this:

Apple Cheddar Dutch Baby Pancakes - Good for anytime | Jo Eats

Fark user imageView Full Size
 
2021-09-13 1:05:53 PM  

NINEv2: Still not sold on the cheddar and apple pairing.


Try cutting up some apple slices and some aged or smoked cheddar, and use the apple slice as a cracker under a slice of cheese. I also recommend smoked Gouda. Sliced pears and Swiss cheese, particularly smoked, also works. Easy to prepare, perfect for impromptu picnics.

I've been making Dutch Babys for a while now, and while I'm not adverse to adding cheese to it, the version in the photo looks like the cheese is weighing down the pancake, which normally puffs up quite a lot. I think I'll try baking up some shredded smoked cheese until it is crispy and sprinkling it on top of when you pull it out of the oven.
 
2021-09-13 1:42:40 PM  

FormlessOne: Oneiros: petec: Drew: No but this does sound good

yup, it sounds good

now all we need is the actual recipe

The guy screwed it up, anyway.

That picture looks like a frittata.  A Dutch baby is basically a sweet Yorkshire pudding.

And never got into the cheese and apple pie thing, but my neighbor did make an apple pie with cheddar cheese in the crust that was really good

Came here to say this, leaving happily. The draw of a proper Dutch baby is its rise and texture - "equal parts pancake, popover, and crepe," as AB would put it.

This has none of that, at least from the picture. What I would've expected is something that looks like this:

Apple Cheddar Dutch Baby Pancakes - Good for anytime | Jo Eats

[Fark user image image 850x566]


I don't tend to make filled Dutch babies, but from many, many attempts of plain ones, I found I get the best rise by preheating the oven and pan to about 300F, then cranking the temperature up once the pan is in the oven

And if you're willing to stand in front of a stove for a little while, I also recommend  (actual) Dutch pancakes: pannekoeken

Poffertjes ("little puffs") are also good, but you need a special pan to do them right.
 
2021-09-13 1:51:28 PM  

Psychopompous: NINEv2: Still not sold on the cheddar and apple pairing.

Try cutting up some apple slices and some aged or smoked cheddar, and use the apple slice as a cracker under a slice of cheese. I also recommend smoked Gouda. Sliced pears and Swiss cheese, particularly smoked, also works. Easy to prepare, perfect for impromptu picnics.

I've been making Dutch Babys for a while now, and while I'm not adverse to adding cheese to it, the version in the photo looks like the cheese is weighing down the pancake, which normally puffs up quite a lot. I think I'll try baking up some shredded smoked cheese until it is crispy and sprinkling it on top of when you pull it out of the oven.


Gouda I can see, and try havarti with bosc pears if you get the chance. Amazing.
 
2021-09-13 2:40:16 PM  
Y'all just go ahead and enjoy your apples with cheese and I'll sit over here eating them as intended-with bacon.
 
2021-09-13 2:55:02 PM  

BigSquibowski: Y'all just go ahead and enjoy your apples with cheese and I'll sit over here eating them as intended-with bacon.


Now this doesn't sound half bad.  I've never tried it, but I can well imagine that the saltiness of the bacon would work well with the tart and sweet apple, in a similar way that it works with maple syrup.
 
2021-09-13 4:41:21 PM  

Psychopusher: BigSquibowski: Y'all just go ahead and enjoy your apples with cheese and I'll sit over here eating them as intended-with bacon.

Now this doesn't sound half bad.  I've never tried it, but I can well imagine that the saltiness of the bacon would work well with the tart and sweet apple, in a similar way that it works with maple syrup.


prosciutto-wrapped melon always a classic goodness!
 
2021-09-13 4:43:04 PM  

tintar: Psychopusher: BigSquibowski: Y'all just go ahead and enjoy your apples with cheese and I'll sit over here eating them as intended-with bacon.

Now this doesn't sound half bad.  I've never tried it, but I can well imagine that the saltiness of the bacon would work well with the tart and sweet apple, in a similar way that it works with maple syrup.

prosciutto-wrapped melon always a classic goodness!


You know what'd go really well with pork + apples?


smoked cheddar
 
2021-09-13 4:52:18 PM  

tintar: Psychopusher: BigSquibowski: Y'all just go ahead and enjoy your apples with cheese and I'll sit over here eating them as intended-with bacon.

Now this doesn't sound half bad.  I've never tried it, but I can well imagine that the saltiness of the bacon would work well with the tart and sweet apple, in a similar way that it works with maple syrup.

prosciutto-wrapped melon always a classic goodness!


I can see that.  Prosciutto is another salty, cured meat that sits in a similar slot to bacon, and melon is a milder sweet fruit I can see it pairing with.  I suppose it depends on the melon, but I could imagine it with cantaloupe or honeydew.  Not sure about watermelon.
 
2021-09-13 4:52:43 PM  

olrasputin: tintar: Psychopusher: BigSquibowski: Y'all just go ahead and enjoy your apples with cheese and I'll sit over here eating them as intended-with bacon.

Now this doesn't sound half bad.  I've never tried it, but I can well imagine that the saltiness of the bacon would work well with the tart and sweet apple, in a similar way that it works with maple syrup.

prosciutto-wrapped melon always a classic goodness!

You know what'd go really well with pork + apples?


smoked cheddar


But not bacon.  With a nice lean chop, definitely.  The bacon makes cheddar just come across as extra greasy.
 
2021-09-13 5:01:03 PM  

olrasputin: tintar: Psychopusher: BigSquibowski: Y'all just go ahead and enjoy your apples with cheese and I'll sit over here eating them as intended-with bacon.

Now this doesn't sound half bad.  I've never tried it, but I can well imagine that the saltiness of the bacon would work well with the tart and sweet apple, in a similar way that it works with maple syrup.

prosciutto-wrapped melon always a classic goodness!

You know what'd go really well with pork + apples?


smoked cheddar


An easy way to cook pork chops or pork steaks on the bone so they stay moist and tender is to cook them slow at 325F in a casserole buried in Rice a Roni, sliced onions, and apples and just a little less stock than required for the rice, to account for the meat juices from the pork. Saurkraut is also a surprisingly good addition. The acidic tang of the apple matches the kraut's vinegar to tenderize the meat. Shredded Cheddar baked on top sounds like a natural.

Delicious with Pickapeppa Sauce.
 
2021-09-13 6:24:51 PM  

Psychopompous: olrasputin: tintar: Psychopusher: BigSquibowski: Y'all just go ahead and enjoy your apples with cheese and I'll sit over here eating them as intended-with bacon.

Now this doesn't sound half bad.  I've never tried it, but I can well imagine that the saltiness of the bacon would work well with the tart and sweet apple, in a similar way that it works with maple syrup.

prosciutto-wrapped melon always a classic goodness!

You know what'd go really well with pork + apples?


smoked cheddar

An easy way to cook pork chops or pork steaks on the bone so they stay moist and tender is to cook them slow at 325F in a casserole buried in Rice a Roni, sliced onions, and apples and just a little less stock than required for the rice, to account for the meat juices from the pork. Saurkraut is also a surprisingly good addition. The acidic tang of the apple matches the kraut's vinegar to tenderize the meat. Shredded Cheddar baked on top sounds like a natural.

Delicious with Pickapeppa Sauce.


and that brings us right back to a typical German condiment for sausages and pork in general - Apfelsenf. basicamente mustard mixed with reduced applesauce (but tbh so much better if you cooked the apples your-ownself)

also you reminded me that my pantry is out of pickapeppa, man that's one of those I can happily drink straight shots of.
 
2021-09-13 8:14:47 PM  

NINEv2: Still not sold on the cheddar and apple pairing.


May I also suggest apples and manchego?  The slight creamy funk is an amazing counterpoint to the sweet crunchiness.
 
2021-09-13 8:18:43 PM  
That salted pretzel apple pie sounds ... wonderful
 
2021-09-13 9:43:49 PM  

olrasputin: tintar: Psychopusher: BigSquibowski: Y'all just go ahead and enjoy your apples with cheese and I'll sit over here eating them as intended-with bacon.

Now this doesn't sound half bad.  I've never tried it, but I can well imagine that the saltiness of the bacon would work well with the tart and sweet apple, in a similar way that it works with maple syrup.

prosciutto-wrapped melon always a classic goodness!

You know what'd go really well with pork + apples?


smoked cheddar


This year there are several smoky wines to pair it with.

/not funny but stand up is hard in an apocalypse
 
2021-09-14 6:21:08 AM  

Psychopusher: tintar: Psychopusher: BigSquibowski: Y'all just go ahead and enjoy your apples with cheese and I'll sit over here eating them as intended-with bacon.

Now this doesn't sound half bad.  I've never tried it, but I can well imagine that the saltiness of the bacon would work well with the tart and sweet apple, in a similar way that it works with maple syrup.

prosciutto-wrapped melon always a classic goodness!

I can see that.  Prosciutto is another salty, cured meat that sits in a similar slot to bacon, and melon is a milder sweet fruit I can see it pairing with.  I suppose it depends on the melon, but I could imagine it with cantaloupe or honeydew.  Not sure about watermelon.


Correct.  Cantaloupe and honeydew are the normal ones used.   Although similar melons work, too.

(I had some white Korean variety melon from my CSA that would've worked well)

And the Amish market near me has a 'dried beef' that is almost beef prosciutto, that I've used to make it when I knew I'd have someone who kept kosher at a party.
 
2021-09-14 9:19:13 AM  

fasahd: olrasputin: tintar: Psychopusher: BigSquibowski: Y'all just go ahead and enjoy your apples with cheese and I'll sit over here eating them as intended-with bacon.

Now this doesn't sound half bad.  I've never tried it, but I can well imagine that the saltiness of the bacon would work well with the tart and sweet apple, in a similar way that it works with maple syrup.

prosciutto-wrapped melon always a classic goodness!

You know what'd go really well with pork + apples?


smoked cheddar

This year there are several smoky wines to pair it with.

/not funny but stand up is hard in an apocalypse


notsureifserious.jpg, but the Sonoma wine in Aldi's wine advent calendar last year (which I bought in an effort to practice not making The Wine Face when I drink rotten grape juice. It mostly worked and was pretty interesting) was distinctly smoke-flavored. It was pleasant if you could manage not to think about why.
 
2021-09-14 9:45:48 AM  

Oneiros: Psychopusher: tintar: Psychopusher: BigSquibowski: Y'all just go ahead and enjoy your apples with cheese and I'll sit over here eating them as intended-with bacon.

Now this doesn't sound half bad.  I've never tried it, but I can well imagine that the saltiness of the bacon would work well with the tart and sweet apple, in a similar way that it works with maple syrup.

prosciutto-wrapped melon always a classic goodness!

I can see that.  Prosciutto is another salty, cured meat that sits in a similar slot to bacon, and melon is a milder sweet fruit I can see it pairing with.  I suppose it depends on the melon, but I could imagine it with cantaloupe or honeydew.  Not sure about watermelon.

Correct.  Cantaloupe and honeydew are the normal ones used.   Although similar melons work, too.

(I had some white Korean variety melon from my CSA that would've worked well)

And the Amish market near me has a 'dried beef' that is almost beef prosciutto, that I've used to make it when I knew I'd have someone who kept kosher at a party.


I love me some prosciutto, so I'm gonna have to try this before summer dies off.

I'm having a really hard time imagining "beef prosciutto" though.  Beef just doesn't cure the same as pork.  You usually either go for jerky or pemmican in those instances.  Is it really just thinly sliced jerky?
 
2021-09-14 10:18:52 AM  

Psychopusher: Oneiros: Psychopusher: tintar: Psychopusher: BigSquibowski: Y'all just go ahead and enjoy your apples with cheese and I'll sit over here eating them as intended-with bacon.

Now this doesn't sound half bad.  I've never tried it, but I can well imagine that the saltiness of the bacon would work well with the tart and sweet apple, in a similar way that it works with maple syrup.

prosciutto-wrapped melon always a classic goodness!

I can see that.  Prosciutto is another salty, cured meat that sits in a similar slot to bacon, and melon is a milder sweet fruit I can see it pairing with.  I suppose it depends on the melon, but I could imagine it with cantaloupe or honeydew.  Not sure about watermelon.

Correct.  Cantaloupe and honeydew are the normal ones used.   Although similar melons work, too.

(I had some white Korean variety melon from my CSA that would've worked well)

And the Amish market near me has a 'dried beef' that is almost beef prosciutto, that I've used to make it when I knew I'd have someone who kept kosher at a party.

I love me some prosciutto, so I'm gonna have to try this before summer dies off.

I'm having a really hard time imagining "beef prosciutto" though.  Beef just doesn't cure the same as pork.  You usually either go for jerky or pemmican in those instances.  Is it really just thinly sliced jerky?


It's been a while since I've bought it.  I was sold at the deli section of the Amish market near me (Upper Marlboro, MD)

It was cured as a solid hunk of meat, and then thinly sliced, like prosciutto.   It has a similar texture and saltiness level as prosciutto.  It was not sliced then dried like jerky.

It's the only place I've seen it at, although searching online suggests that there's a Italian cured meat called bresaola that fits the general definition.

(I don't think the stuff I got was cut from something so nicely round, though.  But  I haven't gotten any since the before times, as I've been getting sandwich type meats from them if I shop there, not preparing for parties)
 
2021-09-14 10:39:09 AM  

Oneiros: It's been a while since I've bought it. I was sold at the deli section of the Amish market near me (Upper Marlboro, MD)

It was cured as a solid hunk of meat, and then thinly sliced, like prosciutto. It has a similar texture and saltiness level as prosciutto. It was not sliced then dried like jerky.

It's the only place I've seen it at, although searching online suggests that there's a Italian cured meat called bresaola that fits the general definition.

(I don't think the stuff I got was cut from something so nicely round, though. But I haven't gotten any since the before times, as I've been getting sandwich type meats from them if I shop there, not preparing for parties)


I'm totally gonna have to look for bresaola now.  It sounds amazing.  I suspect it's going to be a challenge to find it around here though. There are some Italian delis dotted around (I usually like to go one for the cannolis and panettone), so I might have to hit some up to see if they have it, or have even heard it.
 
2021-09-14 8:08:33 PM  

Psychopusher: I'm having a really hard time imagining "beef prosciutto" though.  Beef just doesn't cure the same as pork.  You usually either go for jerky or pemmican in those instances.  Is it really just thinly sliced jerky?


carpaccio generally satisfies that same need, I mean sure there's nothing can compare to soppressata or prosciutto in that sense. 20 years ago, the Halal / Black Muslim deli across the block from me in Brooklyn sold "beef plate" as a sort of bacon alternative and damson if it didn't half fit the brief for Sunday morning bacon.

but... e.g. tuna crudo or carpaccio, I could never in any wise countenance eating that with honeydew melon, just kind of weirds me out?

Psychopusher: bresaola


um yes to the please? le sigh, honestly any of the salumi were always good by me, even with fruit. capicola. bresoala. pancetta. have I said soppressata before? soppressata .
 
2021-09-14 9:26:44 PM  

tintar: Psychopusher: I'm having a really hard time imagining "beef prosciutto" though.  Beef just doesn't cure the same as pork.  You usually either go for jerky or pemmican in those instances.  Is it really just thinly sliced jerky?

carpaccio generally satisfies that same need, I mean sure there's nothing can compare to soppressata or prosciutto in that sense. 20 years ago, the Halal / Black Muslim deli across the block from me in Brooklyn sold "beef plate" as a sort of bacon alternative and damson if it didn't half fit the brief for Sunday morning bacon.

but... e.g. tuna crudo or carpaccio, I could never in any wise countenance eating that with honeydew melon, just kind of weirds me out?

Psychopusher: bresaola

um yes to the please? le sigh, honestly any of the salumi were always good by me, even with fruit. capicola. bresoala. pancetta. have I said soppressata before? soppressata .


Carpaccio is probably not for me.  I don't necessarily have anything against raw beef apart from the potential pathogens from not cooking it, it's just not really the kind of texture or flavour I'm looking for.  But Bresaola sounds like it's straight up my alley and now I want to find it so bad.  :)

Oh, and soppressata is amazing.  SImilar to genoa, and genoa (especially with peppercorns in) is one of my favourite meats.  I'll happily just sit there and eat slices of it.  But having that on some crusty Italian bread with a bit of butter, thin sliced tomato, and fresh mozz is heaven, too.
 
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