Monday, August 10, 2020

August Is National Goat Cheese Month

In order to give a boost of support to a particular segment of food producers, the American Legislature will honor food with its own day, week, or month. August is National Goat Cheese Month.

Photo Courtesy of Amazon's Affiliate Program.

"Goat Cheese" is a term which  carries a degree of confusion along with it. When many people use the term, they're referring to Chevre, such as the one from La Bonne Vie (as pictured on the left) in France.  

Chevre is made from bacterial cultures and rennet being added to raw or pasteurized goats' milk.  The mixture coagulates over time, forming ad dense curd.  The curd is then separated from the whey and put into molds to age and develop complexity of flavor.  

The end result is  a roll of soft crumbly cheese with a salty flavor and mildly tart finish.   Such cheeses can be purchased plain, or with various ingredients (Italian herbs, sun-dried tomatoes, garlic, etc...) mixed in.

However, "Goat Cheese" can also refer to any cheese made with goat milk, including, but not limited to:
  •  Anari cheese
  • Añejo cheese 
  • Anthotyros
  • Ardagh Castle Cheese
  • Ardsallagh Goat Farm
  • Banon cheese
  • Bastardo del Grappa
  • Blue Rathgore
  • Bluebell Falls
  • Bokmakiri cheese
  • Bonne Bouche
  • Bouq Émissaire
  • Brunost
  • Bucheron
  • Cabécou
  • Photo of Caciotta al Tartufo Courtesy of Amazon's Affiliate Program.
  • Cabrales cheese
  • Caciotta
  • Capricious
  • Caprino cheese
  • Caprino dell'Aspromonte
  • Castelo Branco cheese
  • Cathare
  • Chabichou
  • Chabis
  • Chaubier
  • Chavroux
  • Chèvre noir
  • Chevrotin
  • Circassian cheese
  • Circassian smoked cheese
  • Clochette
  • Clonmore Cheese
  • Cooleeney Farmhouse Cheese
  • Corleggy Cheese
  • Couronne lochoise
  • Crottin de Chavignol
  • Dolaz cheese
  • Faisselle 
  • Feta (Great on salads, tacos, and pizzas)
  • Formaela
  • Garrotxa cheese
  • Geitost
  • Gevrik
  • Dunlop cheese
  • Gleann Gabhra
  • Glyde Farm Produce
  • Graviera
  • Halloumi
  • Photo of Humboldt Fog Courtesy of Amazon's Affiliate Program.
  • Harbourne Blue
  • Humboldt Fog 
  • Jibneh Arabieh
  • Kars gravyer cheese
  • Kasseri
  • Kefalotyri
  • Kunik cheese
  • Leipäjuusto
  • Majorero
  • Manouri
  • Mató
  • Mizithra
  • Nabulsi cheese
  • Pantysgawn
  • Payoyo cheese
  • Pélardon
  • Picodon
  • Picón Bejes-Tresviso
  • Pouligny-Saint-Pierre cheese
  • Queso Palmita
  • Rigotte de Condrieu
  • Robiola
  • Rocamadour cheese
  • Rubing
  • Sainte-Maure de Touraine
  • Photo of Ash covered Selles-sur-Cher Courtesy of Amazon's Affiliate Program.
  • Santarém cheese
  • Selles-sur-Cher cheese
  • Snøfrisk
  • St Helen's
  • St Tola
  • Testouri
  • Tesyn
  • Tulum cheese
  • Valençay cheese
  • Van herbed cheese
  • Xynomizithra
  • Xynotyro
Interestingly, when lawmakers declared August to be National Goat Cheese Month they didn't define their terms.  Were they referring to the rolls of soft tangy cheese only, or were they intending to honor all cheeses made with goats' milk?  Because we want our lawmakers to be masters of ambiguity.  HA!  

On the other hand, such ambiguity gives us a good excuse to try a variety of these delicacies during the rest of this month.

Stay healthy, safe, and sane, my friends. 

Thursday, July 9, 2020

Alfredo Sauce By Any Other Name

I've been blogging since before the term had become part of our collective vocabulary.  As far back as 1996, I was uploading science fiction book & movie reviews, via dialup, to my own site.  On 9/11/2001, I switched to writing political opinion pieces, adding food related pieces a few years later.  With such a body of work to my name, it's a challenge to not repeat myself. 

On July 9th, 2020, posted Olive Garden Launched An Amazing Alfredos Menu With More Sauce.  The Americanized Italian food chain is adding 30% more sauce to their current Alfredo dishes; Fettuccine Alfredo, Chicken Alfredo, Shrimp Alfredo, and Seafood (shrimp + scallops) Alfredo; and adding Steak Alfredo (a grilled 6 oz. top sir loin steak topped with garlic butter and served over Fettuccine Alfredo).

Having grown up in suburban America, I've come to be fond of a white savory cream sauce served over pasta.   It's the version of "Alfredo" which  Olive Garden, and most American eaters base their recipes on.  Yet, strictly speaking, it's not Italian Alfredo. 

I began writing this blog to explain the difference, before I realized I'd written an identical piece in 2015.  I was tempted to scrap this entry, but decided that some things bare repeating. 

What we think of as Alfredo Sauce would be more accurately described as a Parmesan Cream Sauce.  This style can be prepared separately then added to the Fettuccine noodle once they're cooked, which  is nice for restaurants.  It has the added advantage of being something that can be put into a bottle and sold. 

Americanized Alfredo Sauce:

|Subject: Fettuccine Alfredo at the Olive Garden in Fair Lakes, Fairfax County, Virginia | Date: 03/15/2020 | Photographer: Famartin| This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International |

1/4 pound (1/2 cup) sweet butter, melted,
1 cup heavy cream, warmed,
3/4 cup freshly grated Parmesan cheese,
Salt to taste,
1/4 tsp. freshly ground pepper

Mix all ingredients. Pour over 4 servings of warm pasta (I use fettuccine). Serve immediately.


However, cuisine aficionados, such as Lynne Rossetto Kasper maintain Pasta Alfredo is a way of preparing a pasta dressing, rather than a sauce, named for the Restaurant Alfredo in Rome.   It's assembled in the pan alongside the warm noodles so the pasta absorbs the flavors of the cheese, garlic, and pepper. 

Roman Style Fettuccine Alfredo:

|Subject: Fettuccine Alfredo made with Fettuccine egg noodles, butter and Parmigiano-Reggiano | Date: 09/05/2017 | Photographer: Meliciousm | This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International |

1 lb pasta,
1 stick (4 oz) butter,
1.5-2 cups Parmigiano Reggiano,
1 cup heavy cream,
1 clove of garlic,
salt & pepper to taste

Melt the butter in the pan with salt and pepper. Add the garlic to the butter when melting but don't brown it. Add the freshly-cooked hot pasta to the butter and mix it together over low heat.  Then add cream in to the pasta and let the cream and butter will be absorbed by the pasta as you continue to toss the pasta.  Finally sprinkle on grated Parmesan cheese and keep tossing until the cheese joins with the coating on the noodles.  Season once more with salt and pepper if necessary end serve.
Truthfully, I enjoy both versions.  I simply wish people would quit confusing one for the other. 

If Olive Garden delivers to my area, I hope to review their Steak Alfredo soon.  We'll see. 🤷‍♂️

Recipes Print as pages 2 & 3.

Monday, June 8, 2020

KFC Reenters The Crispy French Fry Game

When I was in high school, Kentucky Fried Chicken sold crispy shoestring French fries.  They were salty, crispy, and you could even see patches of delicious golden batter clinging to their yellow exterior.  I loved those fries!  Then... one day... without warning (there was no internet in 1985)... they were gone.  Some sadist had replaced them with heavy jojos.

I forgot to take a picture of them, so
thank Heaven for KFC's online press kit.
THEY'RE BACK!!! After 35 years, KFC has put one of my favorite fast food sides back on their menu.  The moment I heard the news I had Grubhub rush me an order from my local KFC at 18735 S.W. Tualatin Valley Hwy., in Aloha, Oregon.  A small order is $2.99 and a large is $4.99.  I got a small order with my chicken. 

They arrived hot.  When I first opened the sack, my nose was instantly teased with the familiar savory aroma fast food patrons have come to know.  At first glance, they were slightly shorter than McDonald's fries, but sporting patches of the golden batter I remembered from my youth.  

As for the taste, most of the fries were crispy on the outside and soft on the inside.  Sadly, a few of them, 4 or 5, were rock-hard as if they were stale.  The stale ones made me sad, but the rest were tasty enough that I enjoyed my meal.

Even though there were a few duds in the bunch, I'm still glad they're back even if I can only award them 7 out of 10 stars.

Wednesday, April 22, 2020

Keep The Epicurean Home Fires Burning

Like most responsible Americans, I've been stuck indoors for, what seems like, forever. Even though I've practically been chained to my computer, I haven't written a food blog in quite some time.  Like the rest of the world, the food landscape has changed dramatically, over night.

Subject: Waitress | Date: 03/27/2008 | Photographer: Json |
This file is licensed under the Creative Commons Attribution 2.0 Generic license.

For the last few weeks, states with responsible governors have closed nonessential businesses, including dining rooms and bars.  Restaurant fare has been reduced to take-out and/or delivered meals.

Fast food places and other chain restaurants are taking a hit to their bottom line, but they can adapt.  Much of their business was from delivery and drive-thru orders before this happened.  The staff who worked the dining rooms have been laid off, and they're hurting, but the chains themselves, for the most part, will survive.  However, 75% of restaurants in the United States of America are independently owned.

One can eat a burger, box of chicken, or taco anywhere.  Eaters can down such meals in their cars, if they want to, and not sacrifice much of the experience.  Yet, a meal of 28 day aged center cut tenderloin, partially wrapped in smoky bacon, and topped with a demi-glace, served over rustic buttermilk mashed potatoes alongside seasonal vegetables doesn't translate as well as a take-out meal.  Thus, such restaurants are struggling to keep the lights on until this is over, whenever that will be.

The government is offering restaurants and bars loans to get the through the crisis, on the condition that 75% of the loan will be spent on payroll.  Yet, as Chef Tom Colicchio of Top Chef has pointed out, if dining room staff aren't working, the money is needed for; gas, water, electricity, rent, and ingredients; more than payroll.  Thus, the restaurants which need it most aren't qualifying.

Organizations, such as the James Beard Foundation Relief Fund are raising to keep the epicurean home fires burning.  According to their site, "The purpose of the James Beard Foundation Food and Beverage Industry Relief Fund (the “Fund”) is to provide critical financial assistance to small, independent restaurants that, due to the COVID-19 (Coronavirus) national disaster, have an immediate need for funds to pay set operating expenses and keep from going out of business."

While their efforts may indeed payoff, as's "There Will Be No Grand Reopening for Restaurants  suggests the new normal may not be the normal w once knew.  "'You may be having dinner with a waiter wearing gloves,' suggested the governor (of California), drawing on previous remarks made by California public health director Dr. Sonia Angell. 'Maybe a face mask, a dinner where the menu is disposable, where the tables, half of the tables in that restaurant no longer appear, where your temperature is checked before you walk into the establishment.'”