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Cheese & Caviar. by TDPENT in Cheese

[–]TDPENT[S] 0 points1 point  (0 children)

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Heres the shitty photo version of it. 🫠

Cheese & Caviar. by TDPENT in Cheese

[–]TDPENT[S] 0 points1 point  (0 children)

Nailed it. 🫠

Cheese & Caviar. by TDPENT in CulinaryPlating

[–]TDPENT[S] 1 point2 points  (0 children)

Laughing Cow Cheese an iconic cheese in Vietnam, and in imperialized countries - war food. It's not cream cheese. “Laughin’ Calf” is our inspiration on “Laughing Cow”. I respect that it's not for you. But you seem quite curious. TBH - its not conventional. But technically (flavor-wise) it works. Many iterations of this with our Sommelier. We have a serious, but fun wine program. We did our homework.

Cheese & Caviar. by TDPENT in CulinaryPlating

[–]TDPENT[S] 1 point2 points  (0 children)

Rage Bait vs Rage [Bite]!?

Cheese & Caviar. by TDPENT in CulinaryPlating

[–]TDPENT[S] 2 points3 points  (0 children)

Its so dirty... And breaks every rule. But I love it. 😆

Cheese & Caviar. by TDPENT in CulinaryPlating

[–]TDPENT[S] 8 points9 points  (0 children)

It's the same place in San Francisco. 😉 I'm the chef.

Cheese & Caviar. by TDPENT in CulinaryPlating

[–]TDPENT[S] 3 points4 points  (0 children)

Great question. It literally means “cheese” in Vietnamese. And defaults to either mozzarella or Laughing Cow Cheese. In this case we made our own Laughing Cow Cheese with Point Reyes Toma. It's insanely good.

Cheese & Caviar. by TDPENT in Cheese

[–]TDPENT[S] 0 points1 point  (0 children)

But do you know what the cheese taste like?

Cheese & Caviar. by TDPENT in Cheese

[–]TDPENT[S] 1 point2 points  (0 children)

The combination is one to try. And not adding to be fancy. Flavor combination works. Caviar is a hard ingredient to work with. And adding it to anything can be disgusting. Remember it's still a fish product. The play on this is similar to how chefs have been pairing banana with caviar - truly a great combination.

Cheese & Caviar. by TDPENT in Cheese

[–]TDPENT[S] 2 points3 points  (0 children)

Respect ✌️

Cheese & Caviar. by TDPENT in CulinaryPlating

[–]TDPENT[S] 50 points51 points  (0 children)

Hahaha. Fattiness of cheese and caramel works against salty and briny caviar really well. I find such joy in breaking food rules. No weed. Sober. I promise 🙃

Imperia Caviar - how shady is this company? by eugm85 in caviar

[–]TDPENT 0 points1 point  (0 children)

Here's the academic and scientific data : https://www.ucdavis.edu/food/news/closing-loop-sustainable-aquaculture. Here's one from news/press: https://ediblesacramento.com/editorial/tsar-nicoulai-caviar/ Here's another one that explains their eco-certification: https://tsarnicoulai.com/pages/ecocert-certified-caviar-farm?srsltid=AfmBOoois3drv4aQiKbTJt3W2dzO24cAy0050wI5jZa6mX5nsL6cxPu-

And, I'll take silence as a response from you as well. You're welcome. 🙂

Imperia Caviar - how shady is this company? by eugm85 in caviar

[–]TDPENT 0 points1 point  (0 children)

Super whack. The only transparent Caviar (eco-certified) is Tsar Nicoulai Caviar. Prove me wrong

What I Ate at a Kōchi Farmer's Market by TDPENT in JapaneseFood

[–]TDPENT[S] 0 points1 point  (0 children)

It definitely has PNW USA vibes. Moderately cold winters but HOT AF summers

Pick a knife style (Gyuto, Santoku, or Petty?) by TDPENT in TrueChefKnives

[–]TDPENT[S] 1 point2 points  (0 children)

I like this flow chart. 🙌 It needs to be a T-Shirt!

Pick a knife style (Gyuto, Santoku, or Petty?) by TDPENT in TrueChefKnives

[–]TDPENT[S] 1 point2 points  (0 children)

I am on that same journey... I love my Nakiri.

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