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Post by Shy Guy on Jun 23, 2022 11:22:22 GMT -5
Me when FAN threads evolve into food discussions: Mozzarella wins always. Except in salads, then you wanna go with feta. Parmasean has a strong fight in the salad world
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Post by welshpenguin on Jun 23, 2022 11:57:28 GMT -5
I don’t have anything positive to say about Punk so I will stick to cheese 😋 it’s my weekness, love it!! Melted cheese is the best!! I’ve actually visited the Cheddar Gorge caves, where they store cheddar, cool experience.
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Post by academicmaroon on Jun 23, 2022 13:39:44 GMT -5
Backstage was a weird show. It was a decent watch, but it was like they didn't know if they wanted it to be a kayfabe show or not. The best part about the show was Renee. It was an alright watch I suppose
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Post by Andee9001 on Jun 23, 2022 13:59:50 GMT -5
Blue cheese is the f***ing bomb. Blue cheese and either barbecue or something super spicy? That's the good shit I am still ignoring Moth for his mild opinions Oh blue cheese dip with buffalo wings is just the bomb. Before i had them i wasn't so sure but that combination just works so well.
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Post by Final Countdown Jones on Jun 23, 2022 14:04:20 GMT -5
Blue cheese is the f***ing bomb. Blue cheese and either barbecue or something super spicy? That's the good shit I am still ignoring Moth for his mild opinions No no that's the thing, blue cheese is great. I have gotten into arguments before with people who use ranch dressing for buffalo wings instead of blue cheese dressing. A strong, powerful cheese is amazing. It's just that you need to balance your cheese applications!I will overlook the use of 'his' but I will not stand for this slander of properly balancing your cheeses. I've never done chicken parm with anything besides mozzarella and now I feel like I'm missing out. Well I use parmesan too but that's more of an additional topping for me rather than a base element. Mozzarella is also good with it, but the thing with a chicken parm bake is you're kind of casserole-ifying the dish, so just a mild, shredded cheese is key there. I do recommend it though, it's a simpler way to make the dish and in my mind comes out way the hell better. Brown up some chicken breasts in a pan for a minute or so on each side just to get some colour, drop them in a baking dish, pour on tomato sauce, then a bag of croutons, a bunch of grated cheddar or mozz, grate on a rain of parm, and just kinda push against everything to make sure your croutons are set. After baking your cheese turns into a gorgeous layer on top and the real star becomes the croutons, which on the top are crispy and cheese-ified, but on the bottom soaked up not only the tomato sauce but also all the fat and roasting juices from the chicken, and the chicken becomes a minor player in a dish named after it because those croutons are everything. It's just a really simple way to get the food on the plate without worrying about breading or frying anything, but unlike some 'this meal but simpler!' kinda preparations it comes with something unique and honestly better in my eyes than the Original dish. Good for weeknights.
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Post by "Gizzark" Mike Wronglevenay on Jun 23, 2022 14:08:35 GMT -5
Alright fine I admit it
There are some applications for mild cheeses
And I'm vegetarian, I don't even eat chicken okay??
Also just want to apologise to Moth for misgendering, that is truly bad form on my pwrt
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Post by Final Countdown Jones on Jun 23, 2022 14:13:36 GMT -5
Alright fine I admit it There are some applications for mild cheeses And I'm vegetarian, I don't even eat chicken okay?? Also just want to apologise to Moth for misgendering, that is truly bad form on my pwrt YOU DON'T EVEN EAT CHICKEN. YOU DON'T EVEN--f***ING I've got a killer roasted tomato soup and grilled cheese combo that I could give you but I'm not now, and it involves cheddar for contrasting cheese flavours. You've dragged us through this clown show for nothing. You're the problem with what this board has become.
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Post by "Gizzark" Mike Wronglevenay on Jun 23, 2022 14:15:36 GMT -5
Alright fine I admit it There are some applications for mild cheeses And I'm vegetarian, I don't even eat chicken okay?? Also just want to apologise to Moth for misgendering, that is truly bad form on my pwrt YOU DON'T EVEN EAT CHICKEN. YOU DON'T EVEN--f***ING I've got a killer roasted tomato soup and grilled cheese combo that I could give you but I'm not now, and it involves cheddar for contrasting cheese flavours. You've dragged us through this clown show for nothing. You're the problem with what this board has become. I tried to make a grilled cheese once. We don't really have them in the UK I didn't look up how to do it It was terrible
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Post by "Gizzark" Mike Wronglevenay on Jun 23, 2022 14:20:12 GMT -5
Oh by the way Punk has measurably been a draw in WWE and AEW for PPV buys, ratings and merchandise so
Wrestling being good is subjective
The numbers are tough to argue with
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Post by DrBackflipsHoffman on Jun 23, 2022 14:24:45 GMT -5
lot of negative energy here now that people want me to explain a bunch of made up stuff suddenly
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Post by Final Countdown Jones on Jun 23, 2022 14:26:54 GMT -5
YOU DON'T EVEN EAT CHICKEN. YOU DON'T EVEN--f***ING I've got a killer roasted tomato soup and grilled cheese combo that I could give you but I'm not now, and it involves cheddar for contrasting cheese flavours. You've dragged us through this clown show for nothing. You're the problem with what this board has become. I tried to make a grilled cheese once. We don't really have them in the UK I didn't look up how to do it It was terrible But it's so simple! I overkill it and use my panini press because I own a panini press and you kinda have to look for reasons to use it that aren't just 'this is a sandwich for dinner kinda night' but it's so easy. Okay now I'm going to show mercy, I think it's time; Roast a bunch of tomatoes, a few halved shallots, some cloves of garlic still in their paper, and a couple red bell peppers you've chopped the good pieces off of and tossed on. Get some colour on them here because good roasting flavours and caramelization is easiest to make happen in a steady oven and you can't get any more colour on it once you blend them because it'll just burn. Once they've gone a little bit, take them out, let them cool, peel the skin off the peppers, take the garlic out of the paper, and blend everything down smooth. You could run it through a fine strainer but I like a little body in my tomato soup so I don't worry about the tomato skin. Set it on a very low heat, add vegetable stock, add coconut milk instead of cream, drop in a couple sprigs of thyme, and let it meld together on the barest simmer. A few dashes of soy sauce and a spoon of grain or dijon mustard can go a long way in developing your flavours. Smoked paprika is also a nice touch if you wanna dip in a little. Then when you're done, top it with chopped basil. For the grilled cheese, just butter the outside half of two slices of bread. For this soup I like a nice multigrain kinda bread. Something healthy and with a bit more flavour to it. Put a slice of cheddar, a slice of havarti, and a slice of gouda in between it, then drop it in a pan with a little olive oil that isn't too high, cook it untiul one side is toasted, then flip it and do the other. It's easy to make grilled cheese happen. It's fine. You can do this, I believe in you. The cheese stuff is very specific, but also very important. The ordinary cheddar and the gouda merge together to make this sort of mustard kind of note that adds a really good sharp hit against the savoury, caramelized flavours of the soup. And that's why I'm so passionate about mild cheddar and about understanding your cheeses. You can make amazing things happen if you balance them correctly but if you just throw in your boldest flavours all at once you're only going to get a confused mess that doesn't come together well. Please, open your mind. This is a peace offering.
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Post by avenger on Jun 23, 2022 14:31:04 GMT -5
YOU DON'T EVEN EAT CHICKEN. YOU DON'T EVEN--f***ING I've got a killer roasted tomato soup and grilled cheese combo that I could give you but I'm not now, and it involves cheddar for contrasting cheese flavours. You've dragged us through this clown show for nothing. You're the problem with what this board has become. I tried to make a grilled cheese once. We don't really have them in the UK I didn't look up how to do it It was terrible Red Leicester. Perfect for grilling. For everything else, there's Snowdonia Black Bomber.
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Post by avenger on Jun 23, 2022 14:32:34 GMT -5
You know who would have been good on Backstage? Brie Bella. Rob Van eDam.
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Post by "Gizzark" Mike Wronglevenay on Jun 23, 2022 14:33:24 GMT -5
I tried to make a grilled cheese once. We don't really have them in the UK I didn't look up how to do it It was terrible But it's so simple! I overkill it and use my panini press because I own a panini press and you kinda have to look for reasons to use it that aren't just 'this is a sandwich for dinner kinda night' but it's so easy. Okay now I'm going to show mercy, I think it's time; Roast a bunch of tomatoes, a few halved shallots, some cloves of garlic still in their paper, and a couple red bell peppers you've chopped the good pieces off of and tossed on. Get some colour on them here because good roasting flavours and caramelization is easiest to make happen in a steady oven and you can't get any more colour on it once you blend them because it'll just burn. Once they've gone a little bit, take them out, let them cool, peel the skin off the peppers, take the garlic out of the paper, and blend everything down smooth. You could run it through a fine strainer but I like a little body in my tomato soup so I don't worry about the tomato skin. Set it on a very low heat, add vegetable stock, add coconut milk instead of cream, drop in a couple sprigs of thyme, and let it meld together on the barest simmer. A few dashes of soy sauce and a spoon of grain or dijon mustard can go a long way in developing your flavours. Smoked paprika is also a nice touch if you wanna dip in a little. Then when you're done, top it with chopped basil. For the grilled cheese, just butter the outside half of two slices of bread. For this soup I like a nice multigrain kinda bread. Something healthy and with a bit more flavour to it. Put a slice of cheddar, a slice of havarti, and a slice of gouda in between it, then drop it in a pan with a little olive oil that isn't too high, cook it untiul one side is toasted, then flip it and do the other. It's easy to make grilled cheese happen. It's fine. You can do this, I believe in you. The cheese stuff is very specific, but also very important. The ordinary cheddar and the gouda merge together to make this sort of mustard kind of note that adds a really good sharp hit against the savoury, caramelized flavours of the soup. And that's why I'm so passionate about mild cheddar and about understanding your cheeses. You can make amazing things happen if you balance them correctly but if you just throw in your boldest flavours all at once you're only going to get a confused mess that doesn't come together well. Please, open your mind. This is a peace offering. ...I legit might try this
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Deleted
Deleted Member
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Post by Deleted on Jun 23, 2022 14:36:38 GMT -5
You know who would have been good on Backstage? Brie Bella. Rob Van eDam. Raquel Rodriguez
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Post by Final Countdown Jones on Jun 23, 2022 14:38:13 GMT -5
But it's so simple! I overkill it and use my panini press because I own a panini press and you kinda have to look for reasons to use it that aren't just 'this is a sandwich for dinner kinda night' but it's so easy. Okay now I'm going to show mercy, I think it's time; Roast a bunch of tomatoes, a few halved shallots, some cloves of garlic still in their paper, and a couple red bell peppers you've chopped the good pieces off of and tossed on. Get some colour on them here because good roasting flavours and caramelization is easiest to make happen in a steady oven and you can't get any more colour on it once you blend them because it'll just burn. Once they've gone a little bit, take them out, let them cool, peel the skin off the peppers, take the garlic out of the paper, and blend everything down smooth. You could run it through a fine strainer but I like a little body in my tomato soup so I don't worry about the tomato skin. Set it on a very low heat, add vegetable stock, add coconut milk instead of cream, drop in a couple sprigs of thyme, and let it meld together on the barest simmer. A few dashes of soy sauce and a spoon of grain or dijon mustard can go a long way in developing your flavours. Smoked paprika is also a nice touch if you wanna dip in a little. Then when you're done, top it with chopped basil. For the grilled cheese, just butter the outside half of two slices of bread. For this soup I like a nice multigrain kinda bread. Something healthy and with a bit more flavour to it. Put a slice of cheddar, a slice of havarti, and a slice of gouda in between it, then drop it in a pan with a little olive oil that isn't too high, cook it untiul one side is toasted, then flip it and do the other. It's easy to make grilled cheese happen. It's fine. You can do this, I believe in you. The cheese stuff is very specific, but also very important. The ordinary cheddar and the gouda merge together to make this sort of mustard kind of note that adds a really good sharp hit against the savoury, caramelized flavours of the soup. And that's why I'm so passionate about mild cheddar and about understanding your cheeses. You can make amazing things happen if you balance them correctly but if you just throw in your boldest flavours all at once you're only going to get a confused mess that doesn't come together well. Please, open your mind. This is a peace offering. ...I legit might try this Salt and pepper, and tossing everything in oil before it roasts hopefully go without saying, but yes. Try this. Try {Spoiler}
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Deleted
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Post by Deleted on Jun 23, 2022 15:00:24 GMT -5
I'm now very, very tempted to have a grilled cheese for dinner tonight.
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Deleted
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Post by Deleted on Jun 23, 2022 15:07:01 GMT -5
Backstage was a weird show. It was a decent watch, but it was like they didn't know if they wanted it to be a kayfabe show or not. The best part about the show was Renee. It was an alright watch I suppose Yeah, in one segment they'd have Punk talk about "bad creative" and stuff like that (which would've been fine if the whole show was like that), but then they'd talk about something happening on Raw or SD like it was real.
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ayumidah
Wade Wilson
DOOM TIME!!!!!
Posts: 29,192
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Post by ayumidah on Jun 23, 2022 15:09:29 GMT -5
Coming in here for a CM Punk conversation and finding a cheese conversation broke out instead is just perfect
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Deleted
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Post by Deleted on Jun 23, 2022 15:10:49 GMT -5
Coming in here for a CM Punk conversation and finding a cheese conversation broke out instead is just perfect The CM stands for Cheese Man.
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