Hot weather foods

[philmayfield 6,115]

Well it’s still an OK Stilton but not one I would choose after many years of tasting. There is a distinctive bitter tase about it but that’s just my personal perception. They sell plenty of it so lots of people like it. Try it against Colston Basset when you get the opportunity and you’ll see what I mean. The dairy’s just ten miles from me whereas Long Clawson is in Leicestershire. Say no more!

[philmayfield 6,115]

Some people cook with it in steak. I find all cooked cheeses disgusting as they smell of vomit!

[philmayfield 6,115]

A book, ‘The History of Stilton Cheese’, is available on Amazon. Well worth the read for the cheese aficionados. I’ve wasted my whole life seeking the perfect Stilton and the perfect pork pie accompaniment.

[Brew 5,408]

I'd rather stick pins in my eyes than eat Stilton or it's equally disgusting mate Gorgonzola. Blech... The best thing to accompany them is a trip to the bin..  

[nonnaB 4,895]

3 minutes ago, Brew said:

I'd rather stick pins in my eyes than eat Stilton or it's equally disgusting mate Gorgonzola. Blech... The best thing to accompany them is a trip to the bin..  

 

Brew you've probably only tasted the strong Gorgonzola, it is very strong but there's a milder one and extremely creamy not strong at all. I used to be like you with any cheese but I've become not an addict but love it now.

[philmayfield 6,115]

You see it’s ‘chacon a son gout’. I’m not overly keen on Gorgonzola and there are plenty of blue cheeses produced in this country which are the equal of Stilton, if you like that sort of thing. I once brought a cheese back from France and had to bury it in the garden because it smelt so foul! Cheese and wine parties used to be a rather pleasant institution which seem to have died out. I must see if I can resurrect it. I’ve been to some where people had to be carried from the village hall because of a surfeit of wine. Those were the days!

[Brew 5,408]

The stuff my dad ate smelt so bad it made me gag so I never actually tasted it. He used to say he liked a cheese that could bite you back.

[LizzieM 9,507]

My favourite blue cheese is Dolcelatte, it beats Stilton and Gorgonzola hands down in my opinion. 

[benjamin1945 16,139]

Love all Cheeses.........when i Managed Long Eaton Marsdens back in the 60s we had a cheese and bacon window which i enjoyed making attractive to the passing high street trade,,,,most folk back then just had either Cheddar or Cheshire,,,but at this particular Marsdens we also had and displayed ,,Danish Blue,,Gorgonzola,,Blue and White Stilton,,Derbyshire sage,,Red Leicester,,Double Gloucester,,Edam,,Gouda,,and probably more. 

 

                           The reason we were able to stock such a wide range ,was the fact that we supplied Grange Farm (restaurant) with all these cheeses on a daily basis,,,and deliver via the only female Granville i ever knew good old Sandra,,,loaded the basket for her and off she went bless her,,,

[philmayfield 6,115]

Ah Grange Farm! What was the name of the proprietor who used to entertain the diners with his whistling?

[benjamin1945 16,139]

Can't recall him Phil,,,it was a very popular place for many a year,,,,is it still going ?

[philmayfield 6,115]

Not been for many, many years. I think it’s now a pub called ‘The Manor at Toton’. It did have a fine reputation in its day but it was way too far on the other side of the county for us to be regulars.

[Beekay 5,134]

Er indoors used to do a lovely tagliatelle, with ham and she made a Stilton sauce to put on it. Lovely with garlic bread. Yummy !!

PS. Did Stilton ever get made in Stilton, off A1 near Peterborough?

[philmayfield 6,115]

‘Used to’ ? Is it too rich for your delicate constitution nowadays Barrie? 

[nonnaB 4,895]

Just had some Portobello mushrooms topped with sliced tomatoes, grated cheddar and a dollop of Stilton. Oven baked and enjoyed.

Had a look on Cropwell Bishops web site. They export to Australia and U S but not Europe, afraid of competition from France and Italy?

[philmayfield 6,115]

Cromwell  Bishop is one of the more recent Stilton makers although they produce other cheeses. They are just down the road from Colton Basset and probably share similar fungal spores.

39 minutes ago, Beekay said:

Er indoors used to do a lovely tagliatelle, with ham and she made a Stilton sauce to put on it. Lovely with garlic bread. Yummy !!

PS. Did Stilton ever get made in Stilton, off A1 near Peterborough?

The cheese was never made at Stilton but originally sold from there at the Blue Bell Inn on the old Great North Road. Stilton is in Cambridgeshire and the cheese can only be called Stilton if made in Notts, Leics or Derbyshire. They do make a Stilton style cheese at Stilton but complain because they can't legally call it Stilton Cheese.

[radfordred 6,284]

2 hours ago, nonnaB said:

Just had some mushrooms with tomatoes, cheddar and stilton 

Do you write the menus? take out portobello, topped, sliced, grated & dollop you get the above

[nonnaB 4,895]

Why say mushrooms when they are portobello. Theres a big difference.

[nonnaB 4,895]

Just preparing an aubergine and cherry tomato flan this time topped with Brie. Eaten hot or cold. Chili and garlic also added. Well it is hot weather food and you don't have to like it. It was what Phil was asking I was just answering.

[radfordred 6,284]

Today for lunch haricot navy beans of the phaseolus vulgaris variety in a sweet tangy tomato puree paste with a splash of Lea & Perrins Worcestershire sauce, with a twist of Piper nigrum, plonked on radiant heated wheat flour dough spread with ............ Nuff of this bollocks Beans on toast .... Heinz!     

[nonnaB 4,895]

RR I too like Heinz baked beans be it with black pepper or white even with a splah of Worcester Sauce but I just open the can. I ask you do you have a problem with me because I describe dishes I have made or eaten ? The topic is Hot weather foods . Even I have a problem knowing what to eat during the hot weather and if I can help some members who like me get fedup with salads and they can eat things a little out of the ordinary and being tasty then thats fine for me without the sarcasm.

I have described what type of veg because the ordinary type such as mushrooms and tomatoes are not particularly suitable for that type of dish. The sliced tomato that goes on top of the portobello would be too big to go on top of a normal sized mushroom. ( our tomatoes are extra large) and the cherry tomatoes when cooked stay firm and intact , they dont go to mush like ordinary tomatoes.

So you see it isnt a case of writing menus , if anyone would like to copy without me giving the full procedure its easily understood and I would leave the individual to put their own interpretation.

Buon appitito with your beans.

 

[philmayfield 6,115]

Hot weather foods are no longer required here, normal weather has returned. I must say its nice to get back under the duvet once more and have a steak and kidney pie - not under the duvet of course!.

[nonnaB 4,895]

Lucky you Phil, here it's still hot hot hot even the 2 days of storm hasn't changed much. Afraid for me at least it's back to boring salads and cool ideas .

[philmayfield 6,115]

The hay, which was cut last week, has been rained on many times. I doubt it will be recoverable now. No doubt it will rot down an the grass will grow through eventually. I think more rain is forecast.

[jonab 1,644]

I used to like Heinz tinned spaghetti cold, eaten straight out of the tin. It was vital that the strands were cut up before eating so that they didn't flick all over the place when scooped up.

 

Very difficult to obtain here and there aren't any acceptable substitutes.