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/ck/ - Food & Cooking

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15517983 No.15517983 [Reply] [Original]

How do people eat this shit

>> No.15517989

foot fetishists who have not yet awoken

>> No.15517995

>>15517983
Another tastelet filtered, such a noble cheese

>> No.15517996

>>15517983
on a cracker usually

>> No.15517998

>>15517983
it's ok, not the best nor the worst thing in the world

>> No.15518018

>>15517983
Try it with honey and walnuts on sourdough. Pair with Sauternes. Reflect on your flavorless life up to that point, and shed a solitary tear full of both regret and newfound happiness.

>> No.15518019

With a spoon. Atleast thats how i usually do it.

>> No.15518020

nice in a salad or with broiled chicken

>> No.15518024

>>15518018
It just tastes like pure mold.

>> No.15518038

>>15518020
That's why I made this thread actually. It was in my cobb salad and I nearly vomited

>> No.15518050

>>15517983
With something that pairs well with it.
Grapes, pizza, etc.
Trick is not to overdo it. Might as well get buttblasted that people use onions in cooking cause biting into raw one sucks.

>> No.15518054

>>15518038
6 Boneless Skinless Chicken Thighs
Kosher Salt & Pepper , to taste
1 TBS Unsalted Butter
1 medium Shallot – minced (about 3 heaping TBS)
1 clove Garlic – minced
1 (12 oz) Jar Fig Preserves
1 tablespoon Honey
3 TBS Balsamic Vinegar
1 Sprig Thyme , plus more for garnish
½ Cup Walnuts – chopped for garnish
½ Cup Gorgonzola – crumbled
Instructions
Preheat oven to 425 degrees F. Spray an 8x8’’ baking dish with non-stick cooking spray and set aside.
Melt butter in a small saucepan over medium heat. Add shallots and season with a pinch of salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to medium-low. Simmer, stirring occasionally, until thickened and reduced by half, about 10 minutes. Fish out thyme sprig and discard.
Meanwhile, pat chicken thighs dry and transfer to prepared baking dish (they should fit snugly). Season generously with salt and pepper.
When fig glaze is reduced, spoon it over the thighs, using the back of a spoon to coat evenly.
Transfer to the oven and bake (basting with the glaze every 10 minutes if needed), until chicken is cooked through (internal temperature of 165 degrees F) and juices run clear, about 35-45 minutes. Remove from oven and let chicken rest 5 minutes.
To serve, garnish with walnuts, gorgonzola and fresh thyme leaves.

>> No.15518062

>On a cracker
>On a cracker with a relish or chutney
>On a slice of pear or Apple with a walnut
>Added to creamed mushrooms
>Added to bechamel
>Straight off the wedge

>> No.15519023

>>15517989
I think you might've seen my thread some time ago

>> No.15519041

>>15517983
stop being a pussy just eat it fuck. i hate pickyfags so god damn much oh my god

>> No.15519046

>>15519023
Which thread?

>> No.15519052

>>15517983
I make fresh fettuccine alfredo, and then substitute the romano cheese with some gorgonzola. Tastes good!

Just experiment a little brah. In my opinion pasta works the best with gorgonzola, pizza probably as well, but I haven't tried yet.

>> No.15519058

>>15517983
You probably think cilantro tastes like soap too huh

>> No.15519068

It’s so good. I pity you finicky babies

>> No.15519094

>>15519023
was it about delusions of reference?

>> No.15519095

>>15519041
b-but t-there will be a bad taste in my mouf!! wahhhhhh

>> No.15519464

>>15517983
With intense pleasure. It's so strong and stinky and goes amazingly with red onion chutney sometimes I dream about blue cheese and smooshing it into my willy hole.

>> No.15520125

>>15517983
with our mouths usually but you can try from the ass since that's where your tastebuds seem to be

>>15518018
>>15518050
honey? that's daring. never tried but seems too much to me. grapes and walnuts are based but it doesn't really needs any flavor counterpoints like raw onions or jam.
>>15518062
you are a man of taste
>>15519052
stop i'm gonna cum

>> No.15520155
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15520155

With mustard and apples

Possibly with some good cured meats

>> No.15520223

>>15517983
>Not Roquefort
fucking pleb

>> No.15520290

>>15520223
>not nick rochefort
Fuxjing pleb

>> No.15520452

>>15517983
I like it crumbled onto a chicken pizza or in a mushroom risotto

>> No.15520639

>>15517983
bluecheese is BIS cheese

>> No.15520648

I like to make a bowl with arugula, cherry tomatoes, crumbled gorgonzola and dressed with balsamic vinegar.

>> No.15520684
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15520684

>>15517989
Mfw I love blue cheese
Mfw a couple months ago me and my gf were watching Netflix on the couch and she casually started fiddling with my dingdong with her toes and now I'm scared I might be into it.

>> No.15520690

>>15520684
If anything plays with my dingdong it gets hard, thats how they work.

>> No.15521214
File: 503 KB, 900x600, blue_cheese_honey_lead1up.jpg [View same] [iqdb] [saucenao] [google]
15521214

>>15518024
>>15520125
>honey? that's daring. never tried but seems too much to me. grapes and walnuts are based but it doesn't really needs any flavor counterpoints like raw onions or jam.
Actually, honey is a common pairing along with fig jam. The sweetness cuts the intensity of the mold and helps bring out the creamy cheese flavor. Same with the sweetness of the Sauternes.

>> No.15521233

>>15517983
My entire family loves funky cheese shit but I absolutely hate this trash. Its pure fucking shit. I wish that I liked it, because everyone treats it like such a delicacy and it's still just fucking awful.

>>15517989
Yeah my dad has a foot fetish so that makes sense.

>> No.15521260

>>15517983
Goes great with scandinavian ginger snaps.

>> No.15521268

>>15520223
I like the stuff but can't eat more than a morsel of it because for some weird reason it makes my mouth bleed with tiny little cuts, never happens with any other cheese.

>> No.15521374

>>15521233
How do you know that about your dad?

>> No.15521459

>>15517983
It’s delicious, you just have to know how to eat it. You can’t just eat chunks of it and expect it to be great, it’s a strong flavor. You gotta either mix it in, or crumble it finely, or make a dressing/sauce out of it. Also, maybe there’s genetic factors into whether you like/dislike it, who knows.

>> No.15521477

>>15518038
damn youre gay

>> No.15521896

>>15517983
Because it's good

>> No.15521905

>>15521459
>You can’t just eat chunks of it and expect it to be great
No you can

>> No.15522479

>>15519046
>>15519094
It was a /ck/ feet thread. A rare thing and stayed up for a couple of days

>> No.15522535

>>15521905
can confirm you can

>> No.15522549

>>15521459
Its just too strong for Americans and their delicate palate. I can eat tons of Roquefort, Gorgonzola or similar and never had a problem.

>> No.15522583

>>15517983
about to have some pasta with red pesto and some roquefort crumbled in, shit will be so cash

maybe try to eat blue cheese with something else if you find it too overpowering?

>> No.15522604

>>15522583
>red pesto with Roquefort pasta
Weird. You should make steak with Roquefort sauce instead. Thats a classic.

>> No.15522616

>>15520690
especially kids btw not sure if that matters

>> No.15522617

>>15521233
>my dad has a foot fetish
How do you know?
And you don't have it? I was wondering if it is genetic

>> No.15522641

>>15517983
>gorgonzola
>garlic butter baguette
>glass of red wine
There isn’t a comfier snack

>> No.15522646

>>15522549
I think that's one of the little reasons why people are fat. You can't eat powerful stuff by the pound. I noticed that myself even with Edam/Emmental. Edam doesn't taste much tbhonest so you can eat it a lot more.

>> No.15522651

Try a Dansk blue to get in, much more mild

>> No.15522654

>>15517983
You have to be white, for a start

>> No.15522661

>>15522646
That is true. American food is generally either bland or sweet. Few American foods have a strong, prominent, unique taste like lots of European foods.

>> No.15522662

>>15517983
The trick is to really savour it, get all the blue flavour out

>> No.15522676

>>15522654
came to post this
feels fucking great desu

>> No.15522692

>>15522641
Pretending to like gross things isn't a replacement for a personality, Doug.

>> No.15522707

>>15522692
neither is only eating tendies and ketchup, toddler-kun

>> No.15522730

>>15522692
what if i really like eating gross things?
just because you dont like it doesnt mean people cant enjoy things you tastelet faggot

>> No.15522811
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15522811

>>15522730
don't try to reason with these people anon, they've literally failed the test for autism in toddlers

>> No.15522846

>>15520690
I don't know it was like I got really uncomfortable but extremely aroused and now I don't want to bring it up but I wish she'd do it again so I could better understand what's going on here and maybe coom.

>> No.15522861

>>15522730
>what if i really like eating gross things?

Oh then I got just the thing for ya, cutie ;)

>> No.15522899
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15522899

>>15522730
>>15522811

What you don't like the taste of feces? Lmao autist alert, only those with the most refined of palates can enjoy the diverse, powerful taste and aroma of human shit. Just because you think shit is gross doesn't mean people can't enjoy things!

>> No.15522931

>>15522899
You can eat shit if you like anon I understand people have different tastes, just don't sperg out over others for liking things you don't simple as
Blue cheese is not for you but doesn't means is something bad or that nobody really like it, just like scat isn't for me but if you do enjoy it go ahead

>> No.15522937

tastes like fucking carpet

>> No.15522949

Why are you so determined to start with strong-ass cheese

Stilton is mild and creamy, it's hard to imagine not liking it

>> No.15523610

>>15517983
It's full of umami flavor

>> No.15523842

>>15517983
Most people use their mouth but for you maybe blend it, put it in a cake funnel and squirt it up your ass.

>> No.15523862

>>15523842
lol

>> No.15524230

I've never met a person who dislikes blue cheese. It's fucking delicious if you eat it in small pieces.

>> No.15524903

>>15521268
Okay I thought I was the only one. I got a big wedge from Costco for $10. After a bit too much, it started tasting spicy and my tongue was burning like from acid.

>> No.15524908

>>15517983
You slice off a small bit of it and put it in your mouth and chew, then swallow. Good thing you made this post, I mean, how have you gone on without knowing how to eat?

>> No.15524923

>>15517983
Hello American

>> No.15525507
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15525507

>>15517983
>How do people eat this
I like to rub it between my legs and consume it with my filthy snatch

>> No.15526366

>>15517983
With honey and walnuts

>> No.15526379

>>15517983
Generally with their mouths.

>> No.15526723

>>15517989
does it really smell like that? I thought that was washed-rind cheese, blue cheese is just sweetish to me

>> No.15526770
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15526770

>>15525507
I like to put it in my socks so my feet smell like your sister's cunt.

>> No.15527309

>>15517983
put it in a cheese sauce

>> No.15527343

>>15517983

With pears in an hamburger.

>> No.15527600

Go buy a Botrytis Semillon/Riesling or a very sweet Tokaji with a few years of age on it and eat the cheese by itself with the wine.

If the issue is that its mouldy then you're a spud because alcohol is literal fungus pee

>> No.15527617

>>15521374
>>15522617
cuz my dad likes to fucks my feet, how else?

>> No.15527809

>>15517983
hijaking your thread OP, but how do i eat mozzarella

>> No.15527844

>>15517983
slightly buttered bread

>> No.15527893

Easily, it's delicious. Works on everything too, bread, pasta, fruit, by itself.

>> No.15527956

>>15517983
What do you mean, it tastes alright.

>> No.15528067

>>15526770
that's fuckin' provolone you fuckin' moulinyan

>> No.15528070

Mostly on pizza or melt cheese sandwiches.