Comments by "CuteCatFaith" (@CuteCatFaith) on "How to Make Blue Cheese Ice Cream" video.

  1. Uprated.  I'm not surprised this is good.  Many cheeses go well with sweet cream dessert things -- tiramisu comes to mind.  Also, I think of gorgonzola cheese on a dry biscuit with organic French honey from herbal or forest environments.  In the latter case, the sweetness of the honey works beautifully with the gorgonzola -- an Italian blue cheese.  Roquefort cheese, just a little bit, makes an amazing tarte/quiche with homemade puff pastry -- it also has anchovies in it.  All that creamy butter in the slowly hand-rolled and folded-all morning puff pastry crust, chilled again and again, and a very light cream and egg mixture makes tarte/quiche perfection.  You need so little cheese, too!  She's my kind of "crazy." 
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  2. They like charcoal ice cream and raw horse meat ice cream in Japan ... greetings from France via the USA (my 20-year anniversary today of immigrating).  Even simple weekday French lunches and dinners end with cheese or better still, a modest cheese platter.  You start with the mildest cheese and nibble a bit, perhaps on a little plain bread, then go for a medium strong cheese, then end with the strongest one, such as a blue cheese.  There is always fresh fruit twice a day -- every home has an ongoing fruit bowl -- the four o'clock snack at work or home is often a small fruit.  You share at work and it's convivial to share your fruit.  (And less calories.)  They might then have yogurt or actually a pastry (specially for Sunday lunch), even with the strong cheese flavor lingering on the palate, possibly.  Try a bit of gorgonzola cheese on a dry biscuit with a dribble of fine honey over it.  Wonderful!  And watch your language, please.  Class dismissed.
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  3. KaennC That's true.  I'd eat a bite, absolutely.  People insist it's good.  I believe them.  They like salted caramel here in France.  If we're on vacation and spot a specialty shop, I often get some ice cream with "caramel beurre salé."  It's a solid sender.  The simple "tin roof" American sundae with vanilla soft serve, hot fudge and lots and lots of salty, salty roasted hot peanuts on top is beloved by many.  "Sweet and savory" is not everyone's bag, I know.  (Sweet/sour.)  I'm half Pennsy Dutch, so I dig it!!  xo
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  4. Why not?  Maybe some walnuts for that bitter edge.  Anything like that!
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  5. d'Rivm Wempozv No, it's real bacon.  Do you know what is in that candy bacon??  You want to eat THAT??!
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  6. d'Rivm Wempozv I'm 57.  Shame on you.  Foul language is not called for.  I will leave.  If you seek to censor me, finey fine.
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  7. Yaarvis1 Salt activates things such as baking powder.  All salt does for humans in flavor is stimulate saliva.  It "makes" things taste better because our saliva flows more and begins to analyze and digest it faster.  Not big on chemistry, are you?  Salt draws the liquid from things; hence, vegetables we wish to drain and sweat, salt draws out acids and juices.  Salt should never be used on red meats, as it toughens them -- draws out the blood.  This might be desirable, as in koshering, or in making beef jerky, et c.  Human needs for salt are real, but a single olive per day is enough for most adults, unless the weather is extreme or there is great exertion.  "Soda pop" is heavy on salt -- does soda really really quench your thirst, or do you "need" more?  Salt "makes sweets taste sweeter" due to the saliva increase.  Again, it's needed in the development of doughs, batters and certain ingredients.  Class dismissed.
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  8. Mitchell Stump You must be scintillating in person, I must say.  What repartee!
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  9. Yaarvis1 Then why are people on salt-free diets forbidden to drink soda?  Have you looked at the sodium content on a label?  And what are the "five basic tastes?"
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  10. Yaarvis1 Thank you.  What is umami, please? 
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  11. Yaarvis1 Interesting!  Thanks for the response.  I was going to posit that it might be "neutral" taste, which can be very good on its own, if you can still smell things -- without the olfactory sensation, eating becomes gross.
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  12. A little at a time, keep it moving, have the ice bath ready.
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