These days I mostly use a very sharp cheddar, or a colby/colby-Jack cheese in my sandwiches. Sometimes a sharp provolone or some muenster. At this short-term job I've got, lunch is the high point of my day, so I'd like to keep things interesting and tasty.
Keep in mind that my job involves talking to lots of people, so I can't be wandering around with bleu-breath or anything.
Alternatively, what are good non-sandwich options that you guys bring from home?
I've been really into Gouda recently. Especially smoked gouda, it's great when prepared well. Mild taste and no bad breath after! I'll be reading this thread tho, I've been looking for not too expensive new cheeses to try. When I go pick a cheese at random I always end up with a swiss-like cheese that I don't like :( Maybe I'll try some muenster, never heard of it.
Try this next time you go home from the bar: - Put thick slice of deli ham in pan - when warmed, crack egg on top of Ham, and keep yolk in place for a second. - cover with lid, wait until mostly done - when mostly done, put some Gouda cheese on top, and let melt. put on a piece of toast, and enjoy. My dad calls it an uitsmijter, but most of the recipes I see don't have the melted cheese on top, which totally makes it.
I was at taco joint this morning and I believe the exact quote was "I've never had a favorite cheese before, but I just decided it's Gouda". Not too interesting of a coincidence, but Gouda is very tasty and deserves praise as well as capitalization. Coffeespoons's recipe sounds delicious and I recommend it on any breakfast taco if you get the chance.
Jarlsberg is my absolute favourite cheese. It's a Norwegian swiss cheese and goes great with pickles (although you probably don't want pickle-breath after lunch). I also agree with coffeesp00ns about Manchego. Seriously delicious stuff. Those were my two favourite cheeses when I worked at a German deli. Some other good/popular ones are havarti (especially horseradish and chive havarti (goes great with roast beef)), buttercheese (if American cheese is the standard in America, buttercheese is the standard in Germany), and gouda (aged or smoked (although I'm really not a fan of smoked gouda)).
Hmm, just looked up butter cheese. I guess in the U.S. it's referred to as "butterkase" which makes sense, since it's a German thing. I haven't had havarti in a while. Good one, thanks! Haven't eaten much Jarlsberg, but I'm willing to give it a shot. A sandwich needs a pickle sometimes.
Kinda de-railing and maybe not ideal for lunchtime, as they wouldn't be as fresh (and that's really the big selling point), but I am a hedonistic bastard when it comes to grilled cheese sandwiches. Avocado tomato goat cheese or sharp/white cheddar on a fresh sourdough is divine. One of the only places open late in Marfa, TX is the Museum of Electronic Wonders & Latenight Grilled Cheese Parlour, which serves all sandwiches on astroturf with a pickle. They have some really inventive stuff: As for lunch, all-curried-anything on some quinoa is my shit right now. Gruyère with caramelized onion, sautéed mushrooms, and Dijon mustard. ...barbeque pulled pork, jack cheese, and jalapenos.
If you've seen my other posts, they tend to stay on the rails for very short periods of time. That's ok though: that's how conversations go. I love me some grilled cheese. If I could figure out how to rig up a solar powered frying pan in my car, I'd do it. I guess I could get a camp stove, but filling up those little bottles of propane is kind of a pain. I know that some people are traditionalists when it comes to what kind of fat to use in grilled cheese, but I recently made one with some duck fat I had left over from my birthday dinner. In the past, I've used chicken fat and bacon fat. Both of those are good too, particularly chicken fat (which is pretty great for anything). Anyway, duck fat plus good dijon mustard and a really sharp cheddar on sourdough (maybe with some tomato slices) is a really good time. Now I'm torn about what to do with the rest of the duck fat. I'm thinking of making mayonnaise or maybe biscuits, but I can't do both. I haven't really had much quinoa, but I guess I should dig deeper into what all the fuss is about. That and amaranth.
Dragging around propane for a grilled cheese is one of those levels of dedication that either receives loathing or respect. I'm of the ghee/butter camp myself, but I've never tried duck fat, so I should get around to that. I have had duck eggs before and those blew my chicken-egg-eating mind, duck really just means "chicken on steroids." You absolutely must do the biscuits, maybe fry up an entire breakfast with it and then go get your cholesterol checked. Quinoa has more of a "nutty" flavor, I used to be vegan for a while and made a point of trying every grain possible and it scores high on the woo woo scale cause its got more protein than others and DAT dietary fiber most people are lackin. I don't remember much about amaranth, but I think it tasted funny.
Haha, "tasted funny" is not exactly the lasting impression that makes me want to try new foods, but I'd still give it a shot. Now that I think of it, I've got some duck stock from the same bird, so I could also make gravy. Biscuits and gravy it is. Some days I regret learning how to make biscuits and gravy, but it does give me a real motivation to exercise!
A nice goat cheese, tomato, and basil sandwich goes a long way towards happiness.
PEPPERJACK IS BEST CHEESE. Favorite non-sandwich work food is literally left-overs from the day before. Oh, or if you cooks eggs into bread slices. I'd have to ask my mom how she does it specifically, but it's super good. If you're also looking to spice things up, and this is a turkey sandwich we're talking about, jalapeños with mayo is sooo good. I'll keep brainstorming, edit this post if I think of anything else. Hope the short-term job pays off!
I'm all about leftovers, but those are usually breakfast for me. Thanks, I hope so too! One full-time guy asked if I might be interested in applying for a project manager position the other day. Still planning to go back to school, but it might be a good thing to do for a while. It's a good company anyway.Favorite non-sandwich work food is literally left-overs from the day before.
Hope the short-term job pays off!
I am getting serious deja vu reading through this conversatin. I think a long time ago (like a year) we had another food thread, and I think it was yours, and I think you were asking for recommendations. I'm trying to find it through back-trawling but not. Am I crazy here? Did a similar food post exist? Also, check this out!
Stilton is an awful sandwich cheese (how do you cut it into sandwichy pieces?) but it's objectively the best cheese so there you are. When I'm back home with my family I usually make this kind of sandwich:
But I digress. I like strong cheese. Sainsbury's do "British Blue" in their Sainsbury's Basics range (cheap) and it's not too bad. So I buy that sometimes. Salty cheese is a delicious way to die.
which are rather unhealthy but ridiculously delicious, put some ham and maybe a bit of chilli sauce, mhmmmm. I don't think it was done in this picture, but if you spread margarine on the outside of the bread it goes nice and golden coloured, which is always important. The unsandwichability of stilton is not a problem in this case, as it melts anyway.
It will survive. I've taken it on summer picnics, it's a trooper. Great with jams or mustard so you can go sweet or savory with it. Playing Tennis tonight and I guess I know what I'm eating after.
Pepperjack is my LIFEBLOOD/ It is especially good on wheat thins or all by itself or in a quesadilla with a mexican mix and chicken and salsa. I'm lucky and I get the California kind that isn't as slimy as the one's I experienced in NYC. Fuck Sargento's pepperjack.
Manchego is really good. [Halloumi]http://en.wikipedia.org/wiki/Halloumi) is also a lot of fun for being a grillable cheese. bringing cheese, fruit, vegetables, and crackers as a "spread" instead of just a sandwich is a fun way to mix stuff up without having to go crazy on different food.