Quote:
Originally Posted by Badhobz
(Post 9147808)
Red bean ! Green bean ! Mixed bean dessert 4 youuuuuuuuuu
I can’t stand white peoples love of blue cheese. Makes me wanna barf.
So mouldy tasting
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As an Asian who done my time with cheese... you need to progress along the different types in order to appreciate the subtle differences in them.
My suggestion:
Start with your regular American/Swiss-->Burrata/Mozzarella-->Mascarpone-->Neufchatel/Camembert-->Provolone/Limburger-->Blue Cheese/Gorgonzola
The reason for such progress... IMHO is to actually taste the texture and how the different processes that fermented the milk without overpowering your tastebud from the start.
Anything until mascarpone are meant to go with some sort of carb or cherry tomatoes. A good Burrata with cherry tomatoes, basil and balsamic vinegar :sweetjesus:
From Camembert, you can start eating the cheese by itself, albeit cooked in some way. Cut a cross on top, put in the oven... it's heaven. Also goes well with a cracker.
Provolone... if you can find the Argentinean variant (provoleta)... put foil underneath, throw it on the grill... it can be better than a steak.
Once you reach blue cheese, it's just the cheese itself. Get some fresh fig, some jam you made from the summer harvest or a good bottle of wine... it's incredible. If you are into cigar, I'd pair it with a good Cuban and they complement each other greatly.
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Now back to Chinese style bakery... fuck all of you who don't like them. :fuckthatshit:
Seriously, either your Chinese bakery sucks or you need a new set of Asian F&F. As a Taiwanese, I'm very spoiled when it comes to bakery... TW/JP/FR/IT/BE are basically the top 5 in the world. And I've tried my share of sweets... Bakeries from these 5 countries are not good because of their tradition, but rather they are constantly under heavy competition. So not only their techniques are perfected, but the industry is always under constant innovation.
North American sweets are horrid and lack of imagination... they just keep adding stuff or mix leftover stuff and call it innovation. (Croffin? Cronut?) South American, except heavy European influenced in Argentina just throw sugar on whatever they can without thinking whether they should.
Indian adds 300% sugar on whatever recipe they found. China was supposed to be good... but Cultural Revolution got rid of too many true masters who actually knew how to make the good stuff. Now they are left with the names/forms of the traditional sweets/bakeries. They've got nothing to compare to HK/TW bakeries.
