Pineapple Express: Someone Is Wrong on the Internet?

[Cadence]

On the plus side, that idea I just read wasn't as stupid as flat eartherism. (That might be the entire plus side).

 

[Whizbang Dustyboots]

 

[Dannyalcatraz]

Well, there are a lot of "American" cheeses, meaning cheeses that are made in America. And some of them are pretty good: cheddar and colby from Wisconsin, cream cheese from Philadelphia, Monterey jack cheese from Monterey, California (obviously) just to name a few.

As an admitted cheesophile who happens to be an American born and mostly raised in the South, let me say that Cottage & pimento cheeses are on my generally do not eat” list.

To expand a bit on cheeses…one only needs to eat lots of it.

Like I said, we eat a lot of it. We have accepted cheeses as our personal savor.

We no longer regularly buy Cheez Whiz or Velveeta, but I do know recipes that use them preferentially (a few might surprise you). We DO buy American cheese, both in the much maligned Kraft singles version and the deli versions from Boar’s Head and other premium deli food suppliers. Again, there’s certain dishes where it is preferred for a reason.

Philadelphia Cream Cheese is a frequent purchase, especially if I’ve bought bagels.

But we go much further than that. It’s a rare time when our fridge doesn’t have $100+ in cheeses. “Frequent fliers” in our house include:

American
Cream cheese
Swiss
Smoked Gruyere
Edam
Gouda (plain, smoked, truffle, etc.)
Parrano
Merlot Bellevitano
Cheddar (sharp, caramelized onion, Red Dragon)
Monterrey Jack (plain, onion)
Colby Jack
Port Wine cheese
Gournay (Boursin varieties)
Brie (plain, herbed)
Beer Cheese
Feta
Akkawi
Gloucester
Cotswold
Labneh
Provolone
Stilton
Blue Castello
Blue Cambozolla
Mimolette
Parmesan (wedges or blocks, never pre-grated)
Mozzarella

And other cheeses occasionally guest star.

Some mostly get used in their most common roles- Swiss is usually for sandwiches, for instance. Smoked Gouda, Parrano and Bellevitano are common on my charcuterie boards. Akkawi & honey on pita. Mozzarella in caprese.

But I’ll also try unusual combos, like putting some kind of blue cheese on my ham sandwiches. And it’s rare for me for use fewer than 3 different cheeses for grilled cheese sandwiches or melts. Ditto my cheesy grits.

 

[Velderan]

When I'm at a high end place, I always go with either the ribeye or new york, depending on what sauce(s) are on them.

Sauce.. on steak..?

 

[Deset Gled]

Sauce.. on steak..?

Au poivre, bearnaise, red wine, mushroom, etc. I'd judge someone for using ketchup, but there are lots of reasonable sauces for steak.

 

[Scribe]

Sauce.. on steak..?

My Mom's Dad, big steak guy, old school, southern Alberta ranch guy.

My Dad, a city guy, poor, didn't grow up getting good steak.

When he and my Mom were dating, he had dinner at their place, and asked where the A1 sauce was.

It almost ended the relationship apparently.

 

[trappedslider]

 

[prabe]

Au poivre, bearnaise, red wine, mushroom, etc. I'd judge someone for using ketchup, but there are lots of reasonable sauces for steak.

Or whatever sort of pan sauce you come up with, if you're cooking the steak on the stove (my preference over the grill, if I'm honest).

Tying that to @Dannyalcatraz 's expansive post on cheeses, one of my own favorite tricks is to sprinkle some blue cheese (whatever I can find crumbled, it doesn't need to be something world-shaking) into a pan sauce for over steak. My wife, alas, isn't quite the fan of blue cheeses that I am, so I don't get to do this often.

 

[Mad_Jack]

The one that gets me is the people who learned basic manners, critical thinking, spelling, grammar, rhetoric, argument, etc at YouTubeU.

Sadly, I've met quite a few folks over the years, born and raised in this country, who have absolutely no idea how to speak, write or act in anything approaching an appropriate manner in our real-world society... They live their meat lives like they're on 4Chan...

 

[Richards]

I'd judge someone for using ketchup, but there are lots of reasonable sauces for steak.

I'd judge them, too...as a sensible person with a sense of taste equivalent to my own.

I like to refer to ketchup as "the red steak sauce" to my son, who prefers A1.

Johnathan