I want to make a nice charcuterie and cheese platter for a special occasion.
What are your favorite meats, cheeses, nuts/olives, spreads and breads?
>>7467588
I usually just go to the deli section and pick out a few of each that look good.
>>7467588
>grapes
>sliced summer sausage
>gourmet crackers
>3 different cheeses (cheddar, Gouda, a third choice)
>bowl of pistachios
>bowl of pretzels
>>7467605
pretty much this, as for crustinis just slice up a baguette and make your own seasoned the way you want
I like to eat without brutalizing animals, OP
So dont fucking imply I have a favorite animal jizz or favorite animal carcass, faggot
For cheese, I usually go for Taleggio, Manchego, Comté and maybe a Brie if there are bitches present, Meats probably Prosciutto, Pastrami, Chorizo. Maybe some small beer sausages. Spreads and that will be an olive tapenade, some pesto, eggplant paste and olive oil. Bread white and fluffy with a diamond crust.
>>7467660
Fedora sold separately.
>>7467660
>>7467668
humus is also nice on occasion
>>7467660
Found the vegan
>>7467684
Yeah, good point. Love hummus. But for some reason, I never include it when doing up a charcuterie thing. Don't really know why but it's probably because I feel like keeping middle eastern and romance mediterranean separate.
>>7467588
Roast beef, smoked bacon, air cured ham, liverwurst
Pecorino, Grana Padano, goat cottage cheese
Pecan, Brazil nut
Fermented black olives with cores still in
Mango-chutney, relish, horseradish, mustard-maple-vinegar
Sourdough rye, ciabatta, home made because oven fresh is imperative! (Let the sourdough cool for an hour.)
>>7467588
Salumi:
two whole muscle (prosciutto, serrano, speck, capicola, etc)
two salami (hard, soppressata, chorizo, etc)
one pâté
one smoked (salmon, landjager, etc)
Others:
grain mustard
gherkins
cornichons
grapes
apples
figs
dates
Cheese:
one soft (triple cream brie, fromager d'affinois)
one washed rind (taleggio, fleur d'aunis)
two semi-soft to semi hard (beemster X-O, butterkasse, monteray jack, cheddar, etc)
I like to make a bowl of different types of olives, rst red bell pepper, rst garlic, pepperoncini, caper berries, green onion, oregano, and olive oil.
>>7467980
>square sliced cheese
>veggies only present for garnish
>no dip/relish/etc
>no bread/crackers
0/10 anon
>>7467980
>fat to meat ratio in the cured meat is way off
>cheese is pre-sliced and comes in a square
>same variety of cheese three times
>no bread
>no savoury spreads or dips
>cornichons are scattered around the plate
>so are the olives
>no dried fruit or honey to offer a contrast to the savoury
>>7467980
This is all processed supermarket food.
It may be presented on a platter, but it all comes in plastic wrappers and has an industrial shelf life.
Go to a farmer's market.
this thread inspired me to make a poor mans tray with what I had on hand
granny smith apple
aged white cheddar
salami
it's nothin special but it's a nice snack/meal
>>7467588
>meats
salami
>cheeses
provolone, ricotta
>nuts/olives
walnuts, kalamata
>spreads
honey, olive oil + vinegar + herbs and black pepper
>breads
white sourdough, whole wheat
>>7467588
Rillettes de porc/canard
Foie gras
Terrine de foie de canard/saumon
grapes, pear, figs (dried is ok), cornichons
various hams (patanegra is the best shit), various saucissons.
Various types of cheese that you like, I like a camembert, a roquefort, a goat cheese, and whatever quality cheese you'll get at your "cheese store"
and lastly some baguettes
>>7468457
I forgot olives, I like lebanese or portuguese olives best.
>>7467588
Calvestrano olives
Mostarda
Misc. Cheese & salumi
![Sallie_Ward[1].jpg](https://i.imgur.com/3aceqjn.jpg "Sallie_Ward[1].jpg")
>>7467588
>meats
pâté de campagne
tasso ham
saucisson de lyon
country ham
>cheeses
briefly aged goat cheese
cream cheese
>fruit/nuts
boiled peanuts
peaches, fresh or pickled with spices
pawpaws, when available
cherries (Rainier or black)
muscadines
>spreads
whole grain mustard
red pepper jelly
black pepper nduja
orange blossom honey
>breads
thin beaten biscuits
whole grain water crackers
baguette slices
>other
smoked turkey eggs
baby arugula leaves
salmagundi
>>7468698
>red pepper jelly
I know what I'm doing on market day...
Do you add lemon?
>>7468753
I've never tried it with lemon, but I suppose you could add some juice or zest to it if you'd like.
>>7468457
Foie gras is a great idea I don't think he's ever had it, I really wish champagne grapes were available and I would kill for fresh figs. There will be a fig ham and soft goat cheese.
>>7468783
I'll just try both.
Also marmalade with chili could work well. Orange peel and pepper fruitiness with a little of the heat...
I'll see what I can get.
>>7468533
>calvestrano olives
Are those the ones that taste a bit like vanilla or licorice?
>>7467654
>10/10 taste
>>7467660
>I like toasted filberts, cornichons, olive relish and sourdough toast fingers with dipping oils. Thank you for asking me which charcuterie items I enjoy.
>>7467588
merguez, goat jerky, sheep pastrami
halloumi, shanklish, testouri
muhammara, baba ghanuj, hummus
kalamata olives, pickles, radishes
flatbread
>>7467588
Oil soaked green olives. Brie cheese. A nice hard salami, none of that cheap shit.
>>7467588
>not making charcuterie from scratch
http://imgur.com/a/vcq4k
WHERES DA FUCKIN GABAGOOL CARMELA FUGCK
>>7467588
Gabagool, provolone, dried tomatoes, olives, sliced smoked sausages, gouda, sourdough bread. Ayy
>>7469259
i wanna try that arab rice stuff. looks dank as fuck.
get some rice. add exotic seasonings.
add some roasted meat.
top with trailmix.
allah mofucking akbar.
>>7468457
only person to suggest pear
>>7468457
I'd love to go to a dinner party hosted by you.
>>7469489
Why the fuck do they call tomato sauce "gravy" in this show? Do Italians really do this?
Never forget the Manchego
no jamon posted yet?
jamon, salami, capicola, prosciutto, bresaola.
tete, pimento, prairie breeze, manchego.
pickles, pickled peppers, asparagus, brussle sprouts, cantaloupe, melons
ciabatta with balsamic reduction.
olives nuts yatta.
strong whole grain mustard is essential
>>7469548
Many italian americans call it gravy
>>7469548
I don't know the show or many Americans with Italian roots. I know Italians. They call it sugo pomodoro.
>>7469548
I don't think there's a definite answer to that. Some Italian-American families call it sauce, some call it gravy. Some only call it gravy when it's Sunday gravy i.e. meat sauce.
My guess is that because there was no English term for that kind of tomato sauce, communities just picked either sauce or gravy. It's not like they had an internet back then to confirm it.
I don't know why they didn't just keep the term from Neapolitan or whatever dialect/language they were speaking. Maybe what they were making diverged too much from what they used to eat due to availability of ingredients.
Things like capicola and ricotta didn't get called ham and cheese. Maybe those are too specific to get rid of the Italian name. There's a good chance, though, if someone calls it gravy, they'll pronounce those things as gabagool and rigott.
>>7467588
Date chutney. Takes about 30 mins to cook down and then you need an immersion blender that's not going to shit out on you if you run it through a caramel. But if you can get it cooked down and blended smooth it's fucking delicious.
>>7467664
jesus christ i bashed my face into the screen by mistake. that looks perfect
>>7467980
BYOB=bring your own baguette
id be lying if i said i wouldn't eat it though
>>7471514
those are sea insects
For meats usually I splurge on a nice salami and get a mid tier prosciutto or capacollo.
Cheeses are usually a manchego, followed by one I've tried before and one new one I haven't.
Standard crackers with a small bowl of Spanish olives. Always cheap white wine.
>>7467654
buffalo mozzarella would be the obvious third choice for cheese. also i would personally swap the crackers for actual bread
>>7467654
Not bad, I'd add another meat or two but that sounds good as is
>>7471568
it's not the worst thing I could eat considering a typical north american diet
But sea insect is grossly accurate. I just watched videos on how to kill lobster and crab because a few days ago a guy who didn't know how to take apart/eat lobster made a thread asking how. When they stabbed it in the head it really did flail around like a bug. Both traumatic and tasty
I'm absolutely convinced if everyone had to kill their own food there would be a lot more vegetarians.
>>7467664
oysters, clams and cuckholds
oops, wrong board
>>7467950
my nigga
extra hot lean capicola
soppressata or pepper coated genoa
cold smoked fish either salmon, mackerel or proper kippers
uncrushed grain mustard
pickled pearl onions or pickled egg
bread and butter pickled cuke or dills
dried honeyed figs or dates
seasonal fruit; apples or pears or stonefruit or berries or melon
hard bit of cheddar or something light and nutty
soft goat cheese
tomatoes, olives, nuts
oil & vinegar
honey
baguette, rye, or sourdough
fruit/veg crackers
wine
