Img_0327 Img_0328

Our friend, Dr. Blackjack, returned from Japan bearing gifts!  For me, it was three boxes of Sasha, Japanese convenience store chocolate that is far from bean-to-bar but is possessed of the most incredible texture thanks to its delicate lattice weave design.

Choc-top

Reminds me of these chocolates I saw years ago (also out of Japan).  I was more local chocolatiers who play with textures as much as they play with flavors.

Pxl_20230105_190915637

And for Suji, a treat medley.  The package at the bottom left is particularly interesting as the owner of the company originally made a version of these potato flour treats for children that easily dissolve in little mouths.  Then she made a variation for dogs and included more dog-friendly ingredients like powdered broccoli.  Perfect for senior pugs who find chewing a hassle.

A948104e-b49d-4803-bf3c-28e97fc6e98d_1_105_c

Akemi working on lunch, thrilled to put her new ice cream scoop to good use on some ground beef.  I don’t know how she manages it, but she always serves up something new and delicious every day for lunch – AND has fun doing it.  Unless I wander into the kitchen.  Then, she gets snappy.

Img_0343 Img_0344 Img_0346

Delicious, but I found the Cacio e Pepe a little to cacio for me.

Img_0347 Img_0348 Img_0349

And did a little cheese tasting as well.  The Chateau de Bourgogne is always a winner.  The Saint-Félicien is also very good, but for the faint of heart.  Finally, we ended up trying two types of truffle cheeses – both excellent.

Akemi passed as she is not fond of cheese, so she’ll never know what she’s been missing.  Which is fine by her.

What about you?  What are your cheese favorites?  I’m a big fan of Chateau de Bourgogne, Chateau des Delices, St. Andre, Brillat-Savarin, Adoray, La Tur, and, recently, Saint-Juste.  What are your go-to cheeses?

8 thoughts on “January 10, 2023: Meanwhile, on the home front…

  1. I’ve tried to make Cacio e Pepe a few times and it’s such a tricky beast! Getting the cheese to emulsify and not turn into a sticky lump on the bottom of the pan is so hard!

    I don’t like my cheeses to be too strong. So I usually stick with my standard Snowdonia Black Bomber cheddar (https://www.snowdoniacheese.co.uk/product/black-bomber/) and Fromager d’Affinois Le Fromager (https://www.fromagerdaffinois.com/en/our-cheeses/le-fromager/). The latter is so creamy I just spread it on my bread!

  2. I am a simpleton and not well versed in cheeses as I grew up with Velveeta cheese only. The big block kind. My dad had a ham and Velveeta cheese sandwich every single day at work. Now I just buy Cheddar, Parmesan, Swiss, Mozzarella. None of the fancy stuff.

    The main that Akemi made looks AWESOME! That would be all I need. Your chocolates look delicious! And now that Akemi has made me VERY hungry, Suji’s treats even look great! She better watch out, I might eat them too. 🙂

  3. Sharp Irish Cheddar, goat & Farmer’s cheeses are my go-to favorites. I’ve never tried the ones you’ve listed, but I’m absolutely willing to try every single one.

    Unless they’re spicy cheeses. 😞
    I’ve had GERD at least since I was a teenager, so I’ve had far too many years of super-concentrated stomach acid instantly curdling everything I eat before I could wrestle it under control. 🤦🏻‍♀️

  4. I’ve never tried any of those cheeses but they look delicious!

    The food looks wonderful! Are some of those recipes your mom’s?

    I love my ice cream scoop, too. It’s great for meatballs, cookies and of course, ice cream.

  5. I’m always well-stocked on the Deluxe slices from Aldi. It reminds me of the Reagan cheese.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.