This post is awesome! I just bought some Saint Andres from Trader Joe's. It's about $5.99/pound and it's so good. I'm not as educated about cheeses but always willing to learn! Would like to get into charcuterie platters, doing things like using the cheeses you listed as well as adding in acidic components like pickles, and sliced meats. Presentation is obviously key and cooking is either minimal or nonexistent (therefore by some extension cleaning is minimal too). The beauty of cooking is once you know the rules you can be a bit loose...the exception with this mindset is it doesn't exactly work with Japanese cuisine. My ramen dishes, sushi, and dashi making skills need a massive upgrade.
Will be looking around for a good chocolatier...so I got a new project this weekend![[Image: wink.gif]](https://rooshvforum.network/images/smilies/wink.gif)
Will be looking around for a good chocolatier...so I got a new project this weekend
Quote: (02-04-2011 08:57 PM)Veloce Wrote:
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