Sliver thin sliced room temperature Parmigiano-Reggiano drizzled with aged balsamic glaze (vinegar reduction) and accompanied with a nice port?
Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192
February 27, 2018, 08:13 PM
Palm
Hell yes! But usually not the port part, just the cheese part.
February 28, 2018, 02:55 AM
Jester814
I understood some of those words!
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February 28, 2018, 08:01 AM
71 TRUCK
Yes with out the port but with a good home brew beer.
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February 28, 2018, 08:26 AM
Rick_Perry
Does this have anything to do with bacon?
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February 28, 2018, 08:29 AM
BillyBonesNY
Yes, but not in the same manner...
Ever since visiting Tuscany, I've been hooked on a cheese called "Toscano" it's from the Pienza area in Tuscany and is fantastic, it is a Pecerino for sure but has an incredible, buttery flavor with a bite.
I enjoy this with a wine called Colimoro, which is the closest I can find to the table wine I enjoyed so much at an "Agritourismo" that was at the foot of the hill town.
The farm we stayed at was an incredible experience, each bite of the favored cheese brings back fond memories.
Sure. But in the unlikely event I'm fresh out of that stuff, it's lemon Oreos.
February 28, 2018, 09:50 AM
Pipe Smoker
Lemon Oreos and port. That’s a concept!
Serious about crackers.
February 28, 2018, 10:07 AM
Oz_Shadow
Sometimes I eat string cheese ???
February 28, 2018, 10:14 AM
LimaCharlie
Yes, except it is chocolate with Barolo wine.
U.S. Army, Retired
February 28, 2018, 11:01 AM
Warhorse
Never even heard of it.
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February 28, 2018, 02:55 PM
HKg3
A fine cheese tray also pairs well with Chimay Grand Reserve Ale.
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February 28, 2018, 02:59 PM
pbramlett
quote:
Originally posted by rusbro: Sure. But in the unlikely event I'm fresh out of that stuff, it's lemon Oreos.
I've said it before... lemon oreos are made with heroin or crack, got to be
Regards,
P.
February 28, 2018, 06:12 PM
bald1
quote:
Originally posted by Warhorse: Never even heard of it.
I assume you mean Parmigiano-Reggiano. That's the REAL deal, not the crap grated up with added sawdust into a cylindrical container called Parmesan cheese. The later bears no resemblance to the former in taste or texture.
Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192
February 28, 2018, 06:42 PM
slabsides45
quote:
Originally posted by bald1: Sliver thin sliced room temperature Parmigiano-Reggiano drizzled with aged balsamic glaze (vinegar reduction) and accompanied with a nice port?
It's like you're trying to say... something... just can't make it out.
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February 28, 2018, 06:45 PM
BillyBonesNY
Locatelle is another fine aged Italian cheese not to be missed.
Don't recall ever having cheese as an after dinner treat.
I've cooked with some very good grades of Parmigiano-Reggiano, and grated/shaved fresher over homemade Italian food. However, I never ate it drizzled with a glaze either.
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February 28, 2018, 09:04 PM
bald1
tatortodd, Might want to take a few minutes and look over some of these sites: https://encrypted.google.com/s...=utf-8&oe=utf-8&aq=t As you can see the notion of parmigiano reggiano and balsamic vinegar / glaze is quite established.
