[FHCx283] National Moldy Cheese Day/National Submarine-Hoagie-Hero-Grinder Day

This one is not for SPom.

TODAY IS NATIONAL MOLDY CHEESE DAY AND NATIONAL SUBMARINE-HOAGIE-HERO-GRINDER DAY!

We’ve now celebrated hoagies twice already. But today is when we put aside naming differences and realize what’s important: meat, oblong roll, insert into face. Our way of celebrating was ordering Jimmy John’s on a lazy Sunday morning.

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Left: AK‘s Beach Club. Right: SP‘s Bootlegger. Both without the tomato and with extra onions.

As the song goes: Sandwiches are beautiful / Sandwiches are fine / I like sandwiches / I eat them all the time.

Also celebrated today is moldy cheese. We both love cheese, ranging from aged sharp cheddar to the mozz you put on a pizza to the stinkiest of French cheeses. It’s really good stuff. Recently, we’ve had a few times where we pick up one of the small slivers of cheese at Lund’s & Byerly’s – they’re about $1 to $2 for a taste of a cheese and we just share them as a snack. Good stuff. This time we went a little larger just to make sure we could celebrate the day.

But wait a second. Moldy? Yes. From the same genus that brought you the miracle of penicillin comes a particular blue mold culture distinct to “blue” cheeses. Yes, it was probably discovered by accident. But it was a divine accident. Some still deny how great blue cheese is because they get stuck on the brevibacterium – it’s a bacterium that grows plentifully on human skin and causes that distinct foot odor. It’s not the kind of bacteria that causes the worst of smelly feet (that’s Kyetococcus sedentarius) so get over yourselves.

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St. Pete’s and some Societe Roquefort

Yum!

Tomorrow is National Angel Food Cake Day. Talk about a palette cleanser.

-SPAK

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[FHCx95] National Cordon Bleu Day

Cordon Lightfoot says

IT’S NATIONAL CORDON BLEU DAY!

That’s right, blue ribbon winners, we are celebrating some breaded, fried chicken! Some claim that this thing is just Schnitzel with cheese. Origins date back to the mid-20th century, and it’s not actually that French of a dish, as far as we know. But it’s tasty!

We had trouble finding a place that makes it. As Monday nights are the nights for SP and his friends to hang out, we didn’t want to go to lengths to make the stuff at home. Seems to be a recurring theme for SPAK that things are hard to find and we have to resort to things like Jell-O Mousse!

Anyway, we took a trip to The Muddy Pig in St. Paul. SP called ahead to make sure they actually had the Cordon Bleu we wanted. And they claimed so! But then… well, we won’t go into it but it wasn’t the most pleasant experience. Sometimes these things happen.

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With some dill-sauced mashed potatoes. Yay.

Tomorrow is going to be one of our favorite days of the year. National Caramel Day, National Raisin and Spice Bar Day, but most importantly it’s National Deep Dish Pizza Day.

-SPAK

[FHCx20] National Buttercrunch Day/Cheese Lovers’ Day

Double the holiday, double the tasty!

IT’S NATIONAL BUTTERCRUNCH DAY AND NATIONAL CHEESE LOVERS’ DAY!

First up, the buttercrunch. We searched for miles and miles to find some buttercrunch to celebrate the holiday, not even really knowing what it was. The closest we found was Brown & Haley’s Almond Roca, which claims to be “the original buttercrunch toffee with almonds.” Little did we know, Almond Buttercrunch Day happens to be June 29. So we are left to enjoy our almond roca as a tribute to buttercrunch, and we’ll find a different almond roca for its Summertime holiday!

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Little individually wrapped almond poops.

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Awesome crunchy coating

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Super powerful toffee insides

We’d eat buttercrunch again.

But not as soon as we’d eat cheese. We love cheese. Cheese in its many forms bring great pleasure to our household. We are so unpicky with cheese that we could go for some reeeeally stinky French cheese – so long as we didn’t have to drive in a car in 60 degree weather for several hours with the cheese sitting in there with us. We salute the cheesemakers and cheesemongers of the world, bringing joy to all the cheese-loving plebeians and kings alike.

For our holiday, we picked out a few cheeses to represent different areas of cheese making:

  1. An extra-aged Gouda (Rembrandt). Probably was our favorite of the evening. Gouda has a kind of dry texture, and has a bit of a fun mouth feel. Nutty and pleasant.
  2. A ten-year Cheddar from a small, local Wisconsin cheesemaker (Hook’s). Sharp and to the point. Definitely a good addition to the platter.
  3. A crumbly, perfumey Italian bleu (La Casearia Carpenedo). It was a very different type of bleu than the kind that Americans combine with hot wings. Strong in its own right.
  4. A chevre (goat cheese) from France (Chantal Plasse). Soft and creamy. Goat cheese is phenomenal, and goes well with all sorts of dishes.

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A big thank you to the wonderful cheese crafters who made tonight possible!

Tomorrow is an unexciting Granola Bar Day combined with a very exciting New England Clam Chowder Day! We won’t be able to make it to New England by tomorrow, but we’ll do our best here.

SPAK