Can work!? We are gonna get cheese fighty, aren’t we.
7 Likes
cheese fight, no whey, how dare-he… 
seems like the kind of fight where everyone is a winner!
just leave the swiss cheese out of it, it is neutral.
6 Likes
I’ll throw down:
Emmental is the most noble of cheeses.
4 Likes
I got no dog in this fight. Australia’s entry in the cheese-war was banned due to casual racism.
3 Likes
I think I may make this tonight, with a slight twist. Rice vinegar. Sort of like a sushi risotto ball.
Oh god, now I’m thinking… A whole new class of nigiri. Give me a second.
3 Likes
Miniature rice cake topped with:
- Sesame seaweed/wakame salad
- Spicy pulled pork
- Quick pickled cucumbers and chives
- Grilled fatty liver
- Butter and salt
- BBQ tofu
Holy crap this is endless. I am even envisioning things like madeleine pans to make perfect little rice cakes.
Eta
- Lump lobster with onion, celery, and aioli
- An inverted deviled quail egg
- Grilled eggplant
The rice cakes need a slight indentation in the middle, so the topping won’t slide around.
6 Likes
At this point, they’re going to need to be yuuge rice cakes to fit all those toppings on.
Also
- Ketchup
6 Likes
Wow…that is a real company! Mmmmmmmmm…the delicious, delicious, taste of racism!
1 Like
okay, its official, if i ever get rich you can come be my live in chef on my private island. happy mutants far an wide will flock to our tropical utopia…
6 Likes
Why not just do rice balls, with the various ‘toppings’ as fillings instead?
4 Likes
They seem like they would make interesting hors d’oeuvres with the rice cakes. I can see some of the toppings working as well with o-nigiri. Not so much with the seasoned rice though.
2 Likes
Ah, I have a reason for that. A filled rice ball is a Surprise. A rice cake nigiri is Anticipation. Both are good, but can you imagine the contrast of a slightly roasted rice cake, yellowed with egg, topped with the brightest, emerald green, jewel like wakame? And a slight dusting of bonito on top?
It’s giving me shivers just thinking about it.
5 Likes
A near dinner mistake… I started crockpot chili - cooked up the turkey with onions, added chili powder, cilantro, and garlic salt to it, put it in the crock pot with the beans, tomatoes, and a can of beer… and forgot to turn it on for about an hour and a half… Finally did, right before 2, so should be done by 7ish or so. But man… good thing I get up often for coffee!
Also, need to go start some bread in a minute, so it will be done in time for the chili.
9 Likes
Chilly Chili… 
3 Likes
Indeed! the bread just finished up, so now time for HOT, fully cooked chili!
5 Likes
- roasted red bell pepper with pinch of fresh minced parsley or fennel
- slow-roasted garlic slices with a paper-thin lemon slice (skin on)
- ajvar
- fig tapenade (maybe dust with a high-quality cinnamon)
- olive tapenade
- marzipan blob, topped with candied apricot slice and a soft white cheese lump
- tiny shred of preserved salted lemon, a spearmint leaf, and goat cheese
- egg salad with a dash of good curry powder (and perhaps a few fresh peas)
- pickled ginger shreds and grated fresh apple (Granny Smith, Pink Lady, Macintosh)
- seed butter with cacao nibs and maple syrup (I do this one a lot)
- Texas Caviar
- goat cheese with a dollop of pesto (I do this one a lot too)
- hard-boiled duck egg slices dusted with smoked paprika, fresh ground pepper, and a few drops of good olive oil
- lotus root slice thoroughly cooked in tamari, molasses, star anise and ginger
- Asian pear slice, dab of Danish blue cheese, walnut half
- goat cheese or Greek yogurt, a wee bit of good raspberry jam, and a nasturtium flower
- roasted walnut half, pushed into a half-melted bittersweet chocolate square, sea salt and cayenne powder
- brandied fruit and any good soft cheese (you pick)
- puree of roasted butternut squash to which a bit of coconut milk and fresh grated nutmeg as been added, garnish with half of a fresh sage leaf
- asiago cheese, ok? pure, naked, and crucially: @room temperature
Yeah, like the thumbprint cookie shape, or the cavity-shape I see in some dumplings made in dim sum.
(been there, done those, moved on: bacon, brie, balsamic strawberries, Nutella, water chestnut anything, “baby vegetable” anything, pine nuts, fresh mozzarella, buffalo mozzarella, carrot foam, various fish roe, etc.)
I used to work in restaurants. A lot of them.
ETA: added more annoying overdone foodie-foods esp. the “make foam out of foods that never did anything mean to anyone.”
5 Likes
Well, if you ever need to marry someone, I’ll give you my number.
5 Likes
Oh wow… drool. Izzat preserved regular ol’ lemon, or yuzu, or… ?
ETA: I meant to ask if you’d ever kneaded a bit of that preserved lemon into goat cheese, or included it in the dipping oil for gently steamed artichokes.
I’ve always wanted to make maki rolls with a fresh-grated wasabi to which a wee bit of minced preserved lemon has been added.
1 Like
