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Holiday Spirit: Share Your Culinary Christmastime Indulgences!
- Thread starter Dr. Strangelove
- Start date
Alba is in piedmont... Alba has 58 Michelin starred restaurants... it’s a town of 53sqkm and 32k people........!
Lately, I basically eat because I have to. I eat the minimum necessary of whatever is in the house or easily available. For some reason, I'm not craving anything and I'm bored of everything.
In the new year I'm going to try new recipes. Got a bunch of super healthy, delicious looking ones from the internet.
SAVO
Active Member
yes i know .. that because they are open to international market.
while umbria is mot rustic region very traditional and medieval..they have the real best truffle..
SAVO
Active Member
by the way , since we are talking about food .. what do u guys eat for breakfast usually..
@IsaBells @Dr. Eggnog @Mistletos
@IsaBells @Dr. Eggnog @Mistletos
I barely have time! I do the school run in the morning, I usually get whatever leftovers my kids don’t finish
what id like to eat:
- full English breakfast
Or
- poached eggs on brioche with hollandaise sauce
Or
- croissants and Cornish pastries...
Or
- toast and butter with jam
Not a big fan of breakfast in general although I did really enjoy this outrageous delicacy in Bretagne while visiting almost every single day for two weeks lol, the kouign amann:
Basically bread dough rolled with lots of butter and sugar then cooked the sugar gets caramelised and the whole thing is delicious and decadent AF
My favorite meal of the day, believe it or not. Whole/half-skimmed milk or home-made laban with muesli/granola and fresh fruit is my go-to, but my breakfasts can vary wildly.
During Christmastime, however, I often like to prepare Baileys hot chocolate to sip on when it's snowing on a Sunday morning and I have all the time in the world.
SAVO
Active Member
Is this sour cream the white thing?
Orangina
Legendary Member
i donno i found the picture 3 mn ago on google
Maybe, lots of people like their mjaddara with laban or labne sour cream has a bit of a similar taste so it can work
I like hard aged cheeses like comté, gouda, cantal, tommes de brebis, etc. I also love all things chèvre especially picodon and sainte-maure. Brie is not bad as well I prefer it to camembert and I do tolerate camembert just not the one au lait cru I can't get past the smell lol
I think the reason I don't like Roquefort is the brebis cru origin, same reason I don't like any other brebis cheese except hard ones, can't get on board with the taste.
get urself a nice pecorino or some st maure, but most importantly, i ask, why the robust red wine with cheese? keep it for a good steak, have some syrah or cabernet/syrah with cheese.
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This is not mjaddara though, I think we call it mdardara ... for me mjaddara is all creamed up (except for very little rice)
You're right. What I had in mind was something else entirely - fortified red wine, like port wine. I've had it on several occaisions with aged gouda or some kind of blue cheese, and the combination struck me as very wintery.
I am not as well-versed in wine culture as I am in whisky and beer culture. You'll have to excuse me.
