food

Making Maple Syrup at Home

Sunday, March 6, 2016
By Colin
Making Maple Syrup at Home

We have a few maple trees where we live in Westchester county, in NY state.  I gave tapping them a go this year.  I had decided to do it last summer, and that was when I walked around and identified the maple trees by their leaves, and put a green ribbon around a few... »

Tried a Sumo Orange!?!

Saturday, April 7, 2012
By Colin

Yup, we bought two Sumo oranges from Eataly last week, and ate them in Madison Square park. They were expensive, like $2.50 per orange, but, as a novelty date experience, it worked. We forgot to see if they could wrestle each other before we ate them. »

New Manchego!

Saturday, April 7, 2012
By Colin

Just got a manchego from Valley Shepard Creamery, a New Jersey cheesemaker. I bought it at the Union Square Green Market. Looking forward to trying it out tomorrow. Stay tuned for my highly regarded opinion… »

Robiola Bosina – a seriously good soft cheese

Thursday, March 11, 2010
By Colin

So, this Robiola Bosina cheese is nice, man.  I was pleasantly surpised.  Picked it up at Gourmet Garage on sale for $14.99 a pound – yeah, on sale.  Normal price is $24.99 a pound.  Not cheap. But man is it good.  Melt in your mouth softness, a nice smooth taste.  I wolfed my little... »

Ford Farm Coastal Cheddar

Sunday, October 4, 2009
By Colin

Nothing profound occurred to me while eating this cheese. It’s a good cheddar.  Good with apples.  A little dry with bread — but most cheddars are, aren’t they? Apparently, sea salt crystals are added during the maturing process.  Hmm.  Nibbling here on the last few crumbs, I guess I can taste a little saltiness.... »

Fiscalini Cheddar – the fiscally irresponsible cheddar

Thursday, September 24, 2009
By Colin

Yes, fiscally irresponsible because at $19.96/lb, it’s hard to feel smart about chewing on this cheddar. Nonetheless, this is a good cheddar.  A very good one.  It is sharp, strong, not stinky, moist but definitely not soggy.  Goes great with an apple.  If you’re going to serve cheddar on a well dressed cheese plate,... »

Roth Private Reserve – the cheese they named like a scotch…

Thursday, September 17, 2009
By Colin

… and pretty much market like one, too. Here is the Fairway description: “Crafted in copper vats and aged on wooden boards in the Roth Kase cellars.  Made with raw cow’s milk.  This washed-rind cheese celebrates the Swiss heritage of the Roth family while capturing the unique territory of southern Wisconsin.  Aged over 12... »

Worst Fake Cheese Ever

Wednesday, September 9, 2009
By Colin

Italico, a domestic Taleggio.  In other words, a US attempt to copy a very good Italian cheese.  FAIL. BOMB.  No flavor but for the flavor of mush in your mouth. Chewy, with no enjoyment of the chew.  Seriously, the only reason this cheese is not bland is because it leaves a bad taste and... »

Hydromel – one of the oldest drinks around

Wednesday, September 2, 2009
By Colin

I was on vacation last month and walked into a honey shop…. badump bump.   No, there is no punch line.  I was in Bayonne, France, and really did walk into a store entirely dedicated to honey products.  Honeys, honey soaps, honey body creams, honey face creams, honey sauces, honey liquors, honey homeopathic remedies…... »

Un Chimay Trappiste

Sunday, August 23, 2009
By Colin

You never know what you’re gonna learn when you decide to research your cheese.  I bought a small piece of Chimay from Fairway.  It was good.  Had that chalky skin taste.  I’m not too wild about that.  It’s soft and creamy.  A strong taste.  The piece I had was pasteurized cow’s milk.  Hopefully one... »