So when we move on to the next beer, which is going to be the AleSmith IPA, think about some of those aromas that I just talked about. Blue cheese would go really well with this.
Well, whatever. But cheese and chocolate are really, really, really compatible. And blue cheese in particular and dark chocolate, add a little candied ginger, and you've got this confection that is just this dessert that's like a cheese course, but it's a dessert course that's all in one.
Calibrating your palate at a certain sodium level. Stuckey: Blue cheese . You got it.
the fennel really just seems to to settle some of those stinky flavors so it makes it really approachable we get a lot of blue cheese you know they people who say oh I I'm not a big fan of blue cheese you know oh it's just too stinky for me or the mold freaks me out or um but you pair it with some brown sugar
Exactly. I also recommend trying cheeses side by side, the same style. So buy three blue cheeses if you like blue cheese . Of course, don't do it if you don't.
Did anybody's mom or dad or sister or aunt or uncle ever make them a boxed Funfetti cake for your birthday? might make blue cheese cheesecake and serve it with figs or poached pears or something like that.
It's just you can get whatever you want and go there with everybody. It's just like eating blue cheese .
It's just you can get whatever you want and go there with everybody. We were just talking about blue cheese earlier.
And it comes out in those moments like this-- of like, you know what? And all I'll say is-- blue cheese frosting.
you can start with the cheese uh there is a section in the book where it says you know get to know your cheese Monger living room and a Brie in the dining room and uh blue cheese in the kitchen
Not wow, the whole rest of the meal that you made that you spent hours or days making was so fabulous. And then say you want to use brie or blue cheese .
When it comes to dishes from the park that are just inspired directly by the campus, I'd probably have to go with the Atomic Fusion Pretzel. It's the one that's loaded with the Buffalo chicken and the blue cheese and it's kind of-- there are a couple of different pretzels in the book. There's the gigantic one that you can buy at the parks and then there's this Atomic Fusion one that has some toppings on it that
it's like a a a hole um so I'm all for putting cheese with bread or with crackers if it's done thoughtfully if you're doing it for a reason blue cheese is another thing great with bread because some people find blue cheeses a little too strong for their pallets you put it on a nice uh fruit nut bread or
Look at that. Perfect. Because it's like, this is a blue cheese sausage, and you can't really tell-- doesn't mean anything.
I want that burger perfectly cooked. I want that bun perfectly toasted, that blue cheese should always melt a certain way on top of it. I think having a rustic restaurant doesn't mean that you have to lose that attention to detail in every single thing.
Calibrating your palate at a certain sodium level. What is it? Male #2: Blue cheese .
of the most disgusting things I've ever put in my mouth but I shouldn't generalize because I don't know the whole broad range of camel cheese and I constantly criticize people who say I don't like goat cheese or I don't like blue cheese because a lot of them don't like it because they had one bad one once and now they've closed their mind to the whole category so I am still
Look at that. Perfect. It just means, like, somebody ate some blue cheese while they were making your sausage, or whatever.
So when we move on to the next beer, which is going to be the AleSmith IPA, think about some of those aromas that I just talked about. Because what happens if you put a Gorgonzola sauce, or a blue cheese sauce on top of that steak?
What could they have? They had people with hazmat suits out there. They're like --so they never released their research findings on it. Lee: I imagine not. No, blue cheese , ill prepared. Let's see, what else. So, I know on the side of the ship it'll say, "We've sunk X amount of vessels," or whatever-- Tod: Mm-hmm. Lee: I mean, is it, we've never seen that happen on the show. Is it something--do you do it at sea? And I know people will be like, "Well, that's not right. You shouldn't go
Right on. Classic Neapolitan chef. three days a week. Huh. And a good cocktail. Good martini with a blue cheese olive. Okay, now we're talking.
So when we move on to the next beer, which is going to be the AleSmith IPA, think about some of those aromas that I just talked about. And that's where something like an IPA comes in, because it can stand up to those blue cheese flavors, kind of cut through some of that fat,
Which makes them really tasty. Some arugula, beef steak tomatoes, Swiss cheese, and then there's a blue cheese Sriracha dressing on it as well. It's really good. And if you have fries or sweet potato fries with it, I would make extra of the blue cheese
Some arugula, beef steak tomatoes, Swiss cheese, and then there's a blue cheese Sriracha dressing on it as well. It's really good. And if you have fries or sweet potato fries with it, I would make extra of the blue cheese dressing. It's really, really good.
And, and we're starting to run out of things to throw and we're like, "What do we throw out?" And we're like, "Let's get rid of the salad dressing." And so we chucked the salad dressing, we just thought, "Oh,that's the end of that, this horrible imitation blue cheese stuff." And we thought that was the end of that, and then two days later, the front line, the front headlines out of Japan were, "Terrorist group throws white chemical substance."