home made cheesz-its

[Jayne]

@Sneakymedic wanted me to post, probably just so he could publicly praise my culinary skills.

Had some time, didn't have any 147gr 9mm bullets to load up some subsonics with, so instead I decided to make cheeze-its.

These were made with fontina cheese, imported Italian 00 flour, and dusted with SF hickory salt. They're not as strong as a cheddar based cracker, but you could still serve them with a charcuterie plate and they would hold up, although not against pâtés.

I suggest pairing with a 2011 Fogarty estate grown pinot noir from their Razorback vineyard.

 

[fieldgrade]

I suggest pairing with a 2011 Fogarty estate grown pinot noir from their Razorback vineyard.

...or Budweiser, for those of us somewhat less refined, namely me.

 

[Bailey Boat]

...or Budweiser, for those of us somewhat less refined, namely me.

And for those that actually look UP to you for your greatness........ Coor's Light....

 

[fieldgrade]

And for those that actually look UP to you for your greatness........ Coor's Light....

That's actually what I drink, but I get razzed a lot.

 

[trcubed]

Well la ti da! I didn't know Cheezits was high-falutin enough for fancy wine and goose liver!

 

[Sneakymedic]

As staff, and friend, I'm to have to make it where I can approve his posts first.

I'd never let " charcuterie" pass.

But I'd eat his cheez its.

 

[WeepingAngel]

Well la ti da! I didn't know Cheezits was high-falutin enough for fancy wine and goose liver!

I hear they pair well with fava beans and a nice chianti... or do I have that confused with something else?

 

[Windini]

I hear they pair well with fava bean and a nice chianti... or do I have that confused with something else?

Don't try to lechter us on fine cooseen!

 

[Sneakymedic]

Let me dissect this post. (emphasis mine, in red….)

@Sneakymedic wanted me to post, probably just so he could publicly praise my culinary skills.

Totally shifting blame and trying to make ME look like the bad guy.

Had some time, didn't have any 147gr 9mm bullets to load up some subsonics with, so instead I decided to make cheeze-its.

Weak attempt to quell the femininity that he was fixing to spew with some random BS about reloading. We all know he has the ammo depot as his disposal.

These were made with fontina cheese, imported Italian 00 flour, and dusted with SF hickory salt. <The wind up>They're not as strong as a cheddar based cracker, but you could still serve them with a charcuterie plate and they would hold up, although not against pâtés. We thought this was the finality of the femininity ("charcuterie" and "pates" (with some thingy I cant find on my keyboard) , but alas…no..

I suggest pairing with a 2011 Fogarty estate grown pinot noir from their Razorback vineyard.

He went full retard with wine parings.

I may have to drive to Apex and have an intervention and discussion with his wife. And make him tell me where the pointy thing is on my keyboard. Damn smarty IT guys.

 

[Jayne]

I'd never let " charcuterie" pass.

Come on, it's just a fancy meat tray. Who doesn't like that?

And I haven't had a glass of Fogarty pinot in years. Used to do a huge loop on the bike up hwy 9 to 35, up to Fogarty to grab a bottle, then back out to the coast to the goat farm to get cheese, then back down 1 to Santa Cruz, back over hwy 9 and home. Would take most of a day but then we would have good cheese and wine to enjoy that evening.

 

[Bailey Boat]

That's actually what I drink, but I get razzed a lot.

So do I but I've never had anyone refuse one that's kept at 34 degrees in the shop refrig...... after a hot day at the range...

 

[fieldgrade]

So do I but I've never had anyone refuse one that's kept at 34 degrees in the shop refrig...... after a hot day at the range...

The gas station up the street installed a "Beer Cave" and they keep it at about 30 degrees. It's glorious.

 

[doose]

That's actually what I drink, but I get razzed a lot.

could be worse... Busch, Keystone, or Rolling Rock...

 

[doose]

mmmmm cheeze-its and foie gras...