Admit it, the concept of this sandwich has your little hungry heart beating with joy! Say no more, and give this recipe from Food52 a shot. We suspect you won't be disappointed:
"Sandwich" really does not apply here. The very word conjures up rules about crusts, watercress and cucumbers.
When you take a buttermilk waffle and make it into a Buttermilk Black Pepper Bacon Waffle, then you coat it with butter, grill it in a pan and melt a half cup of cheese between those two slabs of bacon-y waffle divot-ed goodness... that my friends is a SAMMICH
Sheri LaVigne, owner of the Calf & Kid in Seattle, has a lot to say about cheese (she's also got a cheese tattoo, which is pretty cool). Tiffany Ran at the Seattle Weekly blog sat down with Sheri to ask some great questions:
There are many people who have personal preferences with cheese. Do you try and push them beyond their comfort level?
We definitely feel people out. Usually people are pretty forward with where they're at. I've had somebody come in who was like, "I like Tillamook Cheddar and I haven't really had anything beyond that." So we'd be able to offer them this amazing cheddar from Vermont, which was similar to Tillamook but has a lot more flavor and is a little more bold.
Over the weekend China celebrated it's first ever dairy cow beauty pageant, and brought in some bikini-wearing models to spice up the...field. The human models sparked controversy, looking uncomfortable and out of place. Plus, some noted, they drew the eye away from the cows - the true beauty queens at this event. The Wall Street Journal has the story:
Designed to promote the dairy industry of Shanyin County in the central Chinese province of Shanxi, the weekend contest pitted more than 200 cows against each other based on looks, milk and pedigree.The concept is a strange one even for a country with more than its fair share of mystifying events. But it’s the eight bikini models hired for the bovine pageant – and made to pose awkwardly next to, and even milk, the cows – that has churned the controversy.
Russia is frowning on Ukrainian cheese once again. After rigorous testing, 39 tons of Ukrainian cheese was deemed unfit for sale to the Russian public due to sanitary issues. Still more is undergoing testing, while Ukrainian companies struggle to fix issues:
According to the Russian Federal Consumer Rights Protection and Human Health Control Service, 29 samples of cheese produced by four Ukrainian enterprises are undergoing the laboratory study now.
In addition, in June 2012, the Russian Federal Service experts found numerous violations and irregularities in the cheese products produced by the Lozovsky Milk Factory LLC (Ukraine).
It is noted that the Lozovsky Milk Factory developed and presented the action plan on combating the identified violations. Upon review of the plan, the Russian Service sent back its comments to the plan as it did not include all the activities required to combat the violations.
Happy September kids, don't forget your crayons...I mean string cheese. That's right, Kraft has made string cheese look like crayons just in time for back-to-school shopping. What do you think, appetizing or not so much?
According to Marlene Sawhney, associate brand manager, Cheese Marketing, Kraft, the promotion is targeting “a mom of 6- to 12-year-old children who raises them to become well-rounded adults. Crayola focuses on unleashing a kid’s creativity for them to grow up and inspire the world. Since Kraft and Polly-O String Cheese are wholesome snacks that kids love, mom feels that it helps them teach their children how to make smart decisions.”
Once again Wisconsin is beating the competition in cheese production, with California as a close second. Minnesota and Idaho are giving the Badger State a run for its money in the cheddar department, however, and the nation's total cheese production is up 1 percent, compared to last summer. Keep it up, cheesemakers, we're always hungry!
The Badger State produced 227 million pounds of cheese in June. That was one-fourth of the nation's cheese production that month, and a 2 percent increase over the state's production in June of last year.
Half of Wisconsin's production was Italian cheese. The state produced 114 million pounds, a 3 percent increase from June 2011.
Most people don't connect New Jersey with dairy farming, but the Garden State can claim cheese credentials with Bobolink Dairy and Bakehouse, a cheesemaker that's earned praise from the likes of Michael Pollan, Anthony Bourdain and Gourmet Magazine. What's their secret?
You'll taste the grass from the milk of grazing cows in the Frolic. The soft Amram surprises with a lively fermented flavor. The cave-aged cheddar falls off in chunks with a full sharpness. And in a few months, all these cheeses might taste much different — longer aging makes them deep and complex, sometimes even chocolaty.
"If you try to make it more consistent, it's just not going to be as interesting," said Nina White, who runs the Hunterdon County farm with her husband, Jonathan.
We stumbled across this awesome recipe from the
Pioneer Woman and had to share it. After all, what sounds better than creamy bacon cheese grits? Add a pork chop and some apples and it's a home run:
In a word: Yum. And that pretty much sums it up.
Honestly. I was trying to figure out what to say at the beginning of this recipe (which is actually two recipes in one) but there’s just too much to cover. The grits alone will send you both into orbit and to confession.
And that’s when you know something’s really good.
Donkey-rearers from the Indian village of Tiruchy had fallen on tough times, and had to leave the village due to poor business. This led them to the village of Anamalai, whose residents believe that donkey milk possesses special nutritional and medicinal value. Needless to say, business is booming.
“Villagers are interested in buying the milk and sales has increased when compared to other areas where we sold earlier,” said V Narasimman, the leader of the group.
“On Sunday, we sold milk to around 60 villagers in the Anamalai area as their children were down with cold,” he added.
A Toronto cafe is offering buffalo ice cream. That's right, a sweet, creamy treat made from buffalo milk. Sounds good, right?
It’s not among your typical array of flavours in the city’s ice creameries, but ice cream made from water buffalo milk is a famous item on the menu of a new café at 1164 Dundas St. W., the Arrow.
Since the café opened its doors in June, the thick vanilla-flavored ice cream at the small red brick shop has some folks crying, “Holy buffalo!”