Here We Go - 2006-08-17 11:38:39
Tomorrow we start with the recipes. Chicken Piccata on garlic toast with melted Danbo.
This is the point where we turn the corner here at CheeseReviews.org. I have enough reviews under my belt that I feel like the site can claim some cheese cred. So now we can start in on the recipes, articles, and database entries. And once I get a few dozen of those, we move on to the forums. Hopefully somewhere in that process people will start linking to us again and we can get some regular visitors. And a major Google ranking of course.
Fear not. We'll still be doing several cheese reviews a week.
And if you have any suggestions for how the site should be developed, now would be a good time to post them.
10 Comments
Bristol Farms - 2006-08-16 13:01:51
Damn you Bristol Farms. I can't stay out of this place. And they have so much great stuff. And of course it's really expensive. And - worst of all - their cheese counter kicks ass. Damn it.
With Whole Foods it's easy to just pop in when you need something special. They have a really crappy selection of most things a normal shopper might buy, and of course the prices are too high. And since I need to go somewhere else to get many of the things on an ingredient list, it's just too inconvenient most times. But with Bristol Farms you can actually do all of your shopping.
They have a dozen varieties of fresh mozzarella. They have a *section* for California cheese. They have samples of things I've never tried all over the place. It's not fair. Damn it.
3790 Comments
Zamorano Cat - 2006-08-14 13:29:30
After a brief fall off the cheese wagon, I have returned.
I missed being linked by one of the old A-list bloggers. Missed watching my Google rank fall like a rock. And missed keeping up with my goal of having 100 cheese reviews by now. Oh well. I hadn't stopped trying new cheeses or anything. I just got lazy about reviewing and posting.
The main reason for the return was the Bristol Farms store that just opened near to work. The cheese section there is truly amazing, and it was impossible to walk by it without wanting to sample absolutely everything. So expect me to work through those in the coming weeks.
Other items that got missed -
- We tried the cheese plate at the commander's Palace in Vegas. Which was a swing and a miss.
- I have several more of the "Cheese Shop" skit cheeses reviewed.
- The cat has become ridiculously finicky about cheese. So much so that he'll only eat Spanish Zamorano.
668 Comments
Cheese Elbow - 2006-06-13 12:25:33
As part of my cheese education a while back I was reading Max McCalman's cheese books cover to cover. To a non-cheese guy, McCalman can come off as an obsessive loon with a rather unhealthy fixation for cheese. Every few pages you'll find yourself saying, "Settle down Max. It's curdled milk. Try not to get so freakin' worked up." One of the things I found especially ridiculous was his claim to be the first person in the US diagnosed with "cheese elbow".
Putting aside due respect for his legitimate role in building a following for artisanal cheese in the US, this diagnosis leads one to imagine Max "cheese elbow" McCalman as a wimp who has been overcome by a wheel of cheddar.
"Careful Max. That's a pretty big Emmental for a scrawny guy like you. We better let a real man to cut that."
Well. Aren't I the macho he-man? You betcha. Then.......... we had the "cheddar day" at Chez Sullivan. And now my elbow hurts. Damn it.
4 Comments
I'm Still Here - 2006-06-07 16:45:22
Plenty distracted this week, so I've been slacking on the blog posts. But I did get up several reviews - Lincolnshire Poacher, Borough Market Cheddar, Red Dragon, Beemster Classic Gouda, and Mimolette.
Also - The site was already getting a steady stream of spam in the comments. And not even interesting spam. So I added an image check to the comments script. Hopefully this will eliminate the problem. And if the comments aren't working for you, please let me know.
54 Comments
Great Gouda Goodness - 2006-06-02 11:32:29
Lot's of new cheese reviews up - Beaufort, Brie de Meaux, Midnight Moon Gouda, Cave Aged Gruyère, and St Pat.
Tonight we try the rest of the aged goudas, then we move on to the cheddars, then back to the goat cheeses. I think aged goudas are a bit of a revelation for us. Where have these cheeses been hiding? They're freakin' delicious.
And I have the game plan fleshed out a bit more - Get about 100 cheese reviews blasted out asap, then get to work on the formal cheese database, and once I have a couple hundred entries there (which is seriously in the "many" category) I'll get to work on some articles. Then try to officially launch the site and get back to work on reviews. Then the money starts rolling in. Piece 'o cake.
1496 Comments
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