Yet Another Cycling Forum
Off Topic => The Pub => Food & Drink => Topic started by: goatpebble on 20 May, 2010, 09:57:14 pm
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There's a huge red ball of cheese in my fridge!
It weighs about 3 kilos, and cost me just £1!!!!!
So far, I have discovered that I don't like Edam 'raw'. That is to say, It might be nice in a sandwich, but only with stuff that knocks back its rather 'cheesy' taste.
It's a good cheese for cooking, as a substitute for cheddar et al, and melts quite pleasingly if you like stringy cheese (I don't)
It's a good cheese for a general sort of sauce, when you need to assemble a dish with a Mornay type thing. This surprised me.
I used some to make Aligot, despite the fact that I actually had some Cantal in my fridge. For a big mass of cheesy potato, with lots of butter and garlic, it made a cheap sort of supper.
It was also good as a background cheese in a tart with roasted onions.
But that rather misses the point.
What does Edam do 'at home'? Does it have a core of recipes that bring out its best?
Or is it just a rather boring but useful cheese, and what you do with it is the thing that matters?
I suspect I have answered my own question.
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Send it to me and I will take care of it :)
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My gran was a bit mad, this is, sadly, a family trait. Anyway, she had this theory in a very mother-in-law kind of way that my mum didn't feed us nippers properly so used to regularly turn up unannounced with trays of eggs, or chickens for roasting. Then when me & big sister became teenagers, we went vegetarian, and she started bringing, around once a month, a whole edam.
As to your question, we generally omletted it. After all, she'd also provided the tray of eggs... That and cheese and pickle sandwiches on doorstop slices of homemade brown bread. It never actually lasted long, but I now never buy it as it instantly makes me revert to a sullen teenager. Scary.
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Or do as the Dutch I know do with it, eat it with sambal (chilli paste), boy is that numnum with a cold larger :)
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Bin it.
It's the worst cheese on the planet.
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Send it to me and I will take care of it :)
Hang on, I thought you were Danish, not Dutch?
ps. I have just read your post.
er, why don't you send me some beer?
:)
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Send it to me and I will take care of it :)
Hang on, I thought you were Danish, not Dutch?
Yup Danish though nothing wrong with a bit of Dutch cheese.
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Bin it.
It's the worst cheese on the planet.
I thought that too, until I tried cooking with it.
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Bin it.
It's the worst cheese on the planet.
You've not tried American "cheese" then? :sick:
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I thought that too, until I tried cooking with it.
Really? I went out with a Dutch girl in 70's. Until she cooked a macaroni cheese using edam. :sick:
There's not a court in the land that would have found her not guilty.
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Bin it.
It's the worst cheese on the planet.
You've not tried American "cheese" then? :sick:
yes from an aerosol can :sick:
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I went out with a Dutch girl
I also went out with a Dutch girl.
She looked lovely in her chunky, inflatable, back-less shoes.
It ended in tragedy when she went back to the Netherlands.
I didn't hear from her for a few weeks and, when I rang her folks, they told me she'd popped her clogs.....
Taxi !
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Cheese rolling.
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Have you a broom and a large room with a polished floor?
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Bin it.
It's the worst cheese on the planet.
You've not tried American "cheese" then? :sick:
yes from an aerosol can :sick:
:hand:
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Imagine that it's a Mini Babybel (http://www.youtube.com/watch?v=hMiV_jnAgig), and pretend you're very small.
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Proper mature Edam is nommilicious! :P
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Proper mature Edam is nommilicious! :P
As I discovered when Mum gave me some early in spring when I was a Penniless Student Oaffe.
I kept it in my room and didn't start it until near the end of term...
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Bin it.
It's the worst cheese on the planet.
You've not tried American "cheese" then? :sick:
Nor Hungarian "Trappista" cheese.
"Sajt" the Magyar word for cheese is pronounced "shite". Nuff said...
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Nor Hungarian "Trappista" cheese.
"Sajt" the Magyar word for cheese is pronounced "shite". Nuff said...
Hmm...
Not tried that.
I'm guessing it's not bad in quite the same way as the US stuff.
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Imagine Edam texture and colour, but with almost every trace of flavour removed and you're almost there...
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Make pizza. Lots of pizza. Edam is ver' good on pizza.
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Make pizza. Lots of pizza. Edam is ver' good on pizza.
It does the melty stringy thing, which is why it is often used on commercial pizzas, mixed with other cheeses, and cheap mozzarella.
I must admit that it does the job rather well. Edam has a raw i.e cold, flavour that is really not that nice. However, when used as a cooking cheese, it is almost neutral.
I mentioned earlier that I had used Edam instead of Cantal, to make Aligot. Of course, it does not come near the real thing, but the resulting dish did taste good, and the texture was just fine.
Believe me, no one would have been able to identify the cheese I had used.
So the next time I make pizza, I will use a mix of Edam and cheap white cheddar, at the last moment, so it just melts, and becomes creamy.
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Cheese rolling.
Nope, you need Double Gloucester for that, and a certain amount of insanity.
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Cheese rolling.
Nope, you need Double Gloucester for that, and a certain amount of insanity.
It's the Dutch version - extra-low rolling resistance cheese to compensate for lack of hills ;D
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Make pizza. Lots of pizza. Edam is ver' good on pizza.
Pizza experiment was a success!
I put the cheeses (a mixture of very white flavourless cheap cheddar, and Edam) on top at the end, for just two minutes. It was just enough time to melt the cheese into creaminess, but with no rubberiness.
My guests commented how much they like authentic pizza...
I thanked them profusely for their compliments.
I don't feel like a fraud, because it was a good pizza. The cheeses worked well, and I will do it again!
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Excellent. :)
I Need pizza now. ::-)
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Got any left? ;)
Oh, the cravings ...
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Got any left? ;)
Oh, the cravings ...
Leftovers?
Sorry, but hangover breakfast meant cold pizza was needed.
:-*
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Not Edam but I was in M&S earlier in the week and scored 2 big blocks of Mrs Kirkhams Lancashire, in their marked down cabinet.........it's cheez...it's meant to last a long time...little flecks of mould on the outside are just a bonus....
Very nice with caramelised onion relish :P
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Not Edam but I was in M&S earlier in the week and scored 2 big blocks of Mrs Kirkhams Lancashire, in their marked down cabinet.........it's cheez...it's meant to last a long time...little flecks of mould on the outside are just a bonus....
Very nice with caramelised onion relish :P
Lancashire is a very good substitute for Cantal, for Aligot.
If you like seriously rich mash, then you must try it. Just add lots of butter, garlic, cheese, and cream, to very hot mashed potato. With a big wooden spoon, beat the whole lot together, over a low flame, until everything comes together into a wonderful rich puree.
Sure, it's not real Aligot, but it's really tasty.
Your digestion will need serious quantities of wine to wash it down.
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Drools........looks down at "waistline".......sadly shakes head....... :'(