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What treat would you buy again and again...

4K views 46 replies 13 participants last post by  iamsarai 
#1 ·
Maybe you have bought something really special lately? Well I did in November last year. I had a salchichon and a chorizo... in my handbag when flying home from Spain; no problema when travelling within Europe. Both are made from Ibérico pork. We started with the salchichon cut in the thinnest slices ever. Quite ferm sausage with an incredible taste.

Only a few days ago I got the vacuum-packed chorizo out and let it breath for a good hour. The whole kitchen started to smell of chorizo. But what a revelation in taste. I have eaten a lot of chorizo in my life but this is something simply fantastic. Not too spicy, not too much pimentón and a perfect consistency.

Probably my best argument to return to Spain soon.


 
#12 ·
A few more of my sweet sins, aka péchés mignons;


Panettone. I discovered this highly addictive pleasure only 2 years ago and fell for it completely. I have this for breakfast in the Christmas period. And, an absolute must; there have to be bits of confit cedro lemon in it!


From my own country; high quality chocolates or "pralines" as we call them. The ones in the picture come from a chocolatier living at a 5 minute drive from where I live.


Chocolates from Dominique Persoone. He has shops in Bruges and Antwerp. I bring those back when visiting Bruges which is a 45 minute drive from my home. Persoone is one of the 3 chocolatiers in the world that are mentioned in the Michelin guide. He's nuts, very nuts and very rock and roll. It's not the chocolates with wasabi or grass or oysters but I saw him invent a chocolate in the form of a frog, covered with a lick of lidocaine, as suggested by his accomplice, Brazilian chef Alex Atala...

Or, look at his sniff machine developed for a birthday party organized by one of the Rolling Stones.

In this video he meets the UK Hairy Bikers Dave & Si where you can see the frogs and the sniff machine...

 
#13 ·
Sometimes taste hides in a little corner. These two cannot be missed in my kitchen.

- Piment d'Espelette from the French Basque region. To be used very moderately, more of a sprinkle, preferably at the end of the cooking time. The very slow drying process of the Espelette chilies gives a stunning taste and smell.

- Pimentón de la Vera or Spanish smoked paprika. Also used with moderation. Adds a delicious smoky flavor to many dishes. Also a main component in Spanish chorizo.

 
#15 ·
One of the treats I discovered last fall that go so well together is pan d'epi, but fresh hot out of the oven, with Danish Blue. I never even sat down. I literally ate it fresh from the oven standing by my kitchen counter, and it may sound simple but it was one of the best treats in my life. I was so happy.



 
#21 ·
One of the treats I discovered last fall that go so well together is pan d'epi, but fresh hot out of the oven, with Danish Blue. I never even sat down. I literally ate it fresh from the oven standing by my kitchen counter, and it may sound simple but it was one of the best treats in my life. I was so happy.



I recently discovered the perfect wine to go with that:

http://www.wine-searcher.com/grape-221-huxelrebe

Unfortunately rather rare, last numbers I have seen indicate just 600-700 hectares in total where it is grown, but man, that is some divine sweet wine to go with a blue cheese and bread. I guess that fits into the thread. It is not even that expensive, but finding the sources can be rather hard.
 
#22 ·
Pollo'...

Check your pulse, man! Your picture of the charcuterie counter makes me fear you have died and gone to heaven! /img/vbsmilies/smilies/wink.gif

On another subject, assuming you're still alive- what variety of blue cheese do you picture in your later post? And, where can I get some, if it's an exotic variety?

Thanks,

Mike

I recently posted of my discovery of Wisconsin Bleu Affinee, a 6-month-aged buttermilk blue that is very reasonably priced and beautifully tangy. Yours looks even tastier.
 
#23 · (Edited)
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