numeniusa's boudoir

[numeniusa]

*ears Pick Up*

Port? Stilton? Cheeses?? hummmmmmmm yummmmmmmmy

We have some weekend visitors coming this Saturday who will almost certainly bring a bottle of port - he is a real afficionado. I can only have a tiny sip, it's a headache in a glass for me that stuff, but I'll have to make sure we have Stilton in, I adore it.

Yummmmy indeed

*ponders the usual question of cheese before pudding or vice versa*

 

[CFMB_fan]

.

Bloody hell, how old are you?!

I sense a few dyas younger than you rgood self I sense




























Errrr sorry I sense that you are a few good days younger than myself

 

[CFMB_fan]

We have some weekend visitors coming this Saturday who will almost certainly bring a bottle of port - he is a real afficionado. I can only have a tiny sip, it's a headache in a glass for me that stuff, but I'll have to make sure we have Stilton in, I adore it.

Yummmmy indeed

*ponders the usual question of cheese before pudding or vice versa*

Simple


Cheese as part of the starter - baked camembert....

Cheese as part of the main course eg Cauliflower and Broccoli cheese.... or Lasagne...


Cheese as part of the desert as in Cheese cake

Cheese as it's own course as in the cheese board....

And then Cheese as the post dinner snacks

Simples

*quietly chuckles in the corner*

 

[pkinginva32]

A few things to interject on both conversations. So this is my 4 cents.

1. Roman numerals exist because it's a bitch to use a hammer and chisel to make rounded corners on that type of rock most predominantly found around Rome. So I've heard. But I think that's why they came up with them. Still doesn't explain the C or the S being used but I think in true roman style they are blocked too...

2. Port Wine....I had to drink it at the Marine Corps NCO dinner on two occasions in a small glass and whatever they served had me thinking why would anyone ever drink this. If there is something that actually tastes better and is sold in the US, then please tell me what it is....Because I may need to try again to make sure the Marines didn't want me to die since I was already dressed up.

 

[numeniusa]

Simple


Cheese as part of the starter - baked camembert....

Cheese as part of the main course eg Cauliflower and Broccoli cheese.... or Lasagne...


Cheese as part of the desert as in Cheese cake

Cheese as it's own course as in the cheese board....

And then Cheese as the post dinner snacks

Simples

*quietly chuckles in the corner*

I can feel my heart pounding and my arteries hardening at the very thought!

I think the French way is cheese and then pudding. We're having tiramisù, I think.

 

[CFMB_fan]

A few things to interject on both conversations. So this is my 4 cents.

1. Roman numerals exist because it's a bitch to use a hammer and chisel to make rounded corners on that type of rock most predominantly found around Rome. So I've heard. But I think that's why they came up with them. Still doesn't explain the C or the S being used but I think in true roman style they are blocked too...

2. Port Wine....I had to drink it at the Marine Corps NCO dinner on two occasions in a small glass and whatever they served had me thinking why would anyone ever drink this. If there is something that actually tastes better and is sold in the US, then please tell me what it is....Because I may need to try again to make sure the Marines didn't want me to die since I was already dressed up.

There is, like a lot of wine good port and mediocre port.

You get what you pay for....

We drink it at a lot of Military functions and it can be gorgeous, but often dire....

I wonder what brands of Port you can get Stateside?

 

[Jaime_H]

I can feel my heart pounding and my arteries hardening at the very thought!

I think the French way is cheese and then pudding. We're having tiramisù, I think.

How very decadent.......

 

[numeniusa]

A few things to interject on both conversations. So this is my 4 cents.

1. Roman numerals exist because it's a bitch to use a hammer and chisel to make rounded corners on that type of rock most predominantly found around Rome. So I've heard. But I think that's why they came up with them. Still doesn't explain the C or the S being used but I think in true roman style they are blocked too...

2. Port Wine....I had to drink it at the Marine Corps NCO dinner on two occasions in a small glass and whatever they served had me thinking why would anyone ever drink this. If there is something that actually tastes better and is sold in the US, then please tell me what it is....Because I may need to try again to make sure the Marines didn't want me to die since I was already dressed up.

I suppose they had to start somewhere And I have to admit that they look wonderfully exotic carved into the buildings, and have endured to give us a good historical record. Quite often still used on new monuments over here. Well they did conquer us, I suppose! All those centurions... *inappropriate mental image alert*

Port. Yes. It's supposed to be a digestif, but it's very thick, very sweet - not my favourite thing at all. I do prefer a grappa after a meal, although that's an acquired taste, ever had that? Incredibly strong, often completely clear, I love its harsh but smooth taste.

 

[numeniusa]

How very decadent.......

The 'cheese then pudding'? Or the tiramisù?

 

[pkinginva32]

I suppose they had to start somewhere And I have to admit that they look wonderfully exotic carved into the buildings, and have endured to give us a good historical record. Quite often still used on new monuments over here. Well they did conquer us, I suppose! All those centurions... *inappropriate mental image alert*

Port. Yes. It's supposed to be a digestif, but it's very thick, very sweet - not my favourite thing at all. I do prefer a grappa after a meal, although that's an acquired taste, ever had that? Incredibly strong, often completely clear, I love its harsh but smooth taste.

I'm so often entranced by the many flavors and styles of beer that I hardly look at the wine list anymore...I will keep looking at the scotch or the whiskey list. But BEER is the way to go for me now. My favorite brand is my own though.

 

[Jaime_H]

The 'cheese then pudding'? Or the tiramisù?

The latter.... Made one (well a huge one) once and it was sooo expensive.

I buy my tiramisu in Sainsbury now......

 

[numeniusa]

I'm so often entranced by the many flavors and styles of beer that I hardly look at the wine list anymore...I will keep looking at the scotch or the whiskey list. But BEER is the way to go for me now. My favorite brand is my own though.

Oh dear, we're completely incompatible, I'm not a beer drinker, it's wine for me! Although I do like whisky. Single malt. Yum.

Or....

We can look at it this way - I get all the wine in the bottle, and you won't have to share the beer...

What do you make your beer out of?

 

[numeniusa]

The latter.... Made one (well a huge one) once and it was sooo expensive.

I buy my tiramisu in Sainsbury now......

Hehe. I'd best not look at the supermarket bill tomorrow then! Or was it really big, like the size of Bristol or something

It's lovely, though, isn't it? The usual problem is getting hold of the sponge fingers - I think H had to actually make those first last time before he could make the thing itself.

 

[pkinginva32]

Oh dear, we're completely incompatible, I'm not a beer drinker, it's wine for me! Although I do like whisky. Single malt. Yum.

Or....

We can look at it this way - I get all the wine in the bottle, and you won't have to share the beer...

What do you make your beer out of?

With my current living situation, I stick with pre-extracted ingredients, or Extract brewing. All the grains have been converted to sugar before I even start. Makes for less mess and less time and a lot less room to brew. But I make my beer out of just about all the ingredients you would think. I have added Jalapenos to a Russian Imperial Stout that turned out really good. I'm making a honey porter next. yummmm (Or I hope it will turn out good)

 

[Scout44]

Scout! You're too kind...

Now where's that port, I have the glasses all ready... Over here we have port with Stilton cheese at Christmas, it's a very strong blue-veined cheese, goes really well.

I wonder if you tried white port too - that's fabulous chilled...

I sent a few bottles of white port home when on the trip, it is gorgeous.
I'll be ready if you and H ever cross the pond

 

[CFMB_fan]

I sent a few bottles of white port home when on the trip, it is gorgeous.
I'll be ready if you and H ever cross the pond

White Port hummmm

I used to have a collaboration with a Portugese group. For a couple of years, one of the members of that group came to the UK.

She always bought me a couple of bottles of quality white port..

Orgasmic...

 

[numeniusa]

With my current living situation, I stick with pre-extracted ingredients, or Extract brewing. All the grains have been converted to sugar before I even start. Makes for less mess and less time and a lot less room to brew. But I make my beer out of just about all the ingredients you would think. I have added Jalapenos to a Russian Imperial Stout that turned out really good. I'm making a honey porter next. yummmm (Or I hope it will turn out good)

If there's any sort of beer I can be persuaded to drink it's that dark stuff. Sounds like you're a one-man micro-brewery - they are very popular in the UK just now, springing up all over. Does it smell though, whilst it's brewing? Don't think I'd want that in the house

 

[numeniusa]

I sent a few bottles of white port home when on the trip, it is gorgeous.
I'll be ready if you and H ever cross the pond

Stand by...

Actually bought a bottle of white port for the weekend yesterday, after all this talk of it. It's in the fridge

I'm hoping it's warm so we can have it chilled in the garden before dinner. Forecast is not great though.

 

[numeniusa]

White Port hummmm

I used to have a collaboration with a Portugese group. For a couple of years, one of the members of that group came to the UK.

She always bought me a couple of bottles of quality white port..

Orgasmic...

Have you ever had Madeira? I'd have thought that would be popular with the Portuguese too. I love the really dry ones, the Sercial, although it's very difficult to get it over here. Again, like the white port, best very chilled, I think.

 

[Scout44]

Stand by...

Actually bought a bottle of white port for the weekend yesterday, after all this talk of it. It's in the fridge

I'm hoping it's warm so we can have it chilled in the garden before dinner. Forecast is not great though.

When you do, it will be port on the deck overlooking the mountains

Mine are in the wine fridge ready as well. It can't quite decide what it is going to do here weather wise, but it is still early, sadly to early for port

 

[numeniusa]

When you do, it will be port on the deck overlooking the mountains

Mine are in the wine fridge ready as well. It can't quite decide what it is going to do here weather wise, but it is still early, sadly to early for port

Oh, that sounds beautiful...

Too early here too, really - just past 5pm. And it's Thursday... Tomorrow, however, being Friday, is definitely wine day

 

[pkinginva32]

Oh, that sounds beautiful...

Too early here too, really - just past 5pm. And it's Thursday... Tomorrow, however, being Friday, is definitely wine day

Wine day...I think I can drink a Chardonnay when I get home and cook some nice flounder dinner? That would be nice.

 

[DarkSimian]

just wanting to wish the Lord and Lady a good day!

 

[numeniusa]

Wine day...I think I can drink a Chardonnay when I get home and cook some nice flounder dinner? That would be nice.

That sounds wonderful. A little wine, a little fish, then...

 

[pkinginva32]

That sounds wonderful. A little wine, a little fish, then...

D: All of the above?