Welcome to General Chat - GAW Community Area
This General Chat area started off as a place for people to talk about things that are off topic, however it has quickly evolved into a community and has become an integral part of the GAW experience for many of us.
Based on its evolving needs and plenty of user feedback, we are trying to bring some order and institute some rules. Please make sure you read these rules and participate in the spirit of this community.
Rules for General Chat
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Be respectful to each other. This is of utmost importance, and comments may be removed if deemed not respectful.
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Avoid long drawn out arguments. This should be a place to relax, not to waste your time needlessly.
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Personal anecdotes, puzzles, cute pics/clips - everything welcome
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Please do not spam at the top level. If you have a lot to post each day, try and post them all together in one top level comment
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Try keep things light. If you are bringing in deep stuff, try not to go overboard.
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Things that are clearly on-topic for this board should be posted as a separate post and not here (except if you are new and still getting the feel of this place)
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If you find people violating these rules, deport them rather than start a argument here.
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Feel free to give feedback as these rules are expected to keep evolving
In short, imagine this thread to be a local community hall where we all gather and chat daily. Please be respectful to others in the same way
Likely the parmesan esp if it's junk plastic (e.g. Kraft) or (worse) the powdered kind in the can.
Good parmesan is way different/better i.e. if you wouldn't put it out on a cheese board, don't cook with it.
Charcuterie boards, yes! This is what we do for meals sometimes. We just have cheese, crackers, fruits, olives, and crunchy vegetables. But the cheeses have to be top notch. I love Irish white cheddar, and triple cream brie cheese! Anything less than triple cream is rubbery and gross. We love it love it love it.
Parmesan… Yes, please and thank you, but it needs to be grated freshly each time you use it!
But this is me speaking from the Ghee and Tallow club - NO rancid oil’s please! 😂😂
I've had plenty of good double cremes, so I think it's more down to the quality itself at that point rather than double/triple. Cheddars, yes indeed, cotswald is a favorite of mine. I really like good nutty salty goudas and similar.
Have you had bresaola? If not it's like prosciutto but beef. It's awesome for this.
Oh and quince paste. Ahhhhh.
I'm kind of annoyed I won't be doing this for dinner now, LOL.
I’ll have to try the bresaola.
Thanks for the tip because my mom is really into this stuff.
I’m not a drinker, but my mom bought some Prosecco for my 60 th birthday. We liked it so much we got another bottle. We usually have the Prosecco with the charcuterie board. 🥂
Edit: I just looked it up and the pictures online look delicious. Thanks a lot… I want this for dinner now too. But I’m having homemade chili.
I have so much Parmesan cheese in the fridge and really don’t like it. Every time my husband picks up pizza at the local Italian place he gets red pepper flakes and Parmesan. I think he has an issue🤦🏻♀️ I’m married to a nut.
Uh yeah, those packets would be the horrible barf-smelling stuff alright.
Very true! This restaurant has parm & red pepper in little condiment cups in fridge for take out. It’s not fresh but a few scales above the plastic grocery store parm. It actually tastes good. I used to put parm in my spaghetti sauce, gives it a good flavor.
Yeah the sauce trick is a good one, like put enough it "emboldens" (if you will) it but it's not obvious what's going on.
(Another similar trick is one I do with mashed sweet potatoes. Mash with butter, salt, and a little lime juice. That part is key - you want a bit of "wow, this is really good" without enough to be like "huh lime." It makes them pop just amazingly. Works equally well with regular white sweet potatoes - creamier, more like regular mashers - and red yams - POP!)