I'm trying out a French style dinner course. I've got some organic white cheddar and a little baguette for the starter, butter fried salmon and spinach for the main, and chopped lettuce dressed with olive oil and some apple cider vinegar for the salad after. Chardonnay throughout. Pretty plain, but I'm new to this, and my grocery options are limited.
Anyway, in circumstances like these, it would be awkward to switch wines, especially in a meal for one.
Mason Rivera
no of course not, a full bodied white goes well with a cheddar
Lucas Gutierrez
Definitely not. Had scallops with mushrooms, swiss cheese, and white wine a few weeks ago and it was delicious.
Gavin Wilson
You don't serve cheese as a starter, user.
John Evans
Why do you say that?
Jeremiah Rivera
The cheese course comes at the end of the meal in traditional French dining.
Hunter Perez
and
Oliver Myers
I'm surprised, since I'd heard it's an appetiser, but maybe that was an american point of view. I'll try switching the main and cheese around.
Chase Butler
nigga serve cheese whenever the fuck you want
Juan Flores
It's called "trying new things," user.
"Do whatever you want" really means "keep doing what you usually do." No wonder it's such a ordinary thing to say.
Chase Rogers
Yeah, cheese comes after dessert before coffee.
Parker Ross
what the fuck are you even talking about
you just told a guy not to serve cheese as a starter because that's not 'traditional'
get the fuck out of here you pingas
Hudson Reed
I'm the OP. Shouldn't you be playing a first person shooter right now?
Luis Richardson
ok. well the tradition of having a cheese course before dessert is not set in stone. i don't think having salmon with sauteed spinach and a light salad FOLLOWED by cheddar and a baguette is particularly appropriate, would be better if you made melba toasts out of the baguette and maybe had some honey and walnuts with it to make it more of a cheese course.
Robert Cruz
no its after main course and before desert you fucking mong
t. frenchman
Chase Murphy
>desert Thanks for that, Professor.
Asher Ward
I was thinking more Wine and cashews while I prepare and cook -> Salmon & Spinach-> Cheese and Bread -> Lettuce & vinaigrette palate cleanser
It would be odd to switch from savoury to sweet and back to savoury again.
As for positioning cheese after the main, this reminds me of the Japanese way of eating sushi: lean cuts first, fatty cuts last, then tamagoyaki (sweet blocks of egg wrapped in seaweed.) At least according to "Jiro Dreams of Sushi." Cheese is basically a lump of fat.
Jackson Carter
he's right, and pointing out spelling errors won't do shit to change that
if you want to do it the more domestic traditional french way i would just put out all that shit on the table at once.
Chase Clark
>cheese as a starter
Julian Smith
That went well.
I won't report on the cheddar and lettuce, since they are pretty much cheddar and lettuce.
Justin Wright
>organic white cheddar and a little baguette for the starter
lmao
Kevin Stewart
Could you be more specific? I have already reconsidered the order.
Jaxson Clark
You should only eat shrimps with white wine
Kevin Hill
Of course not. It's personal taste, though cheddar with baguette would undoubtedly go better with any sort of red. Some red table wine for $6/bottle would be better than white in my opinion.
Jacob Ward
Organic is just marketing, unless that's just your choice. Cabot Extra sharp is a great cheddar and is available at most grocery stores in my area (Virginia). As far as the baguette I think that's okay if you slice it thin, but I usually go for a wheat cracker that isn't buttery with cheddar. "Stone Ground Wheat Crackers" is the only description I've got, but the flavor pairs with cheddar or brie very well.
If you stick with the baguette, I'd throw in some thin sliced salami or pepperoni with it.
Another option would be to replace the cheddar with a chev (goat milk cheese) which is more like a cream cheese. Available at sam's club/costco.