Friends Of Australia Friday Lamb Burger & Little Penguin Merlot Cab

It’s once again an Australia Time Friday! It’s FRIDAY!!!!

Today we had a Lamb burger topped with Colby jack cheese. Cooked 4 minutes on a side, then turned back and a slice of Colby Jack cheese on top for 2 minutes of melting (cast iron pan residual heat with the burner off, to melt it) all made into a 1/2 pound to the burger.

Ore Ida has string potatoes with directions to cook for 20 minutes at 425 F or so. This results in hard yucky dry things. Instead, I cooked them for about 5 minutes to make soft fries. Why soft? Why burgers again? Spousal dental issue ended in minor surgery, so mire days of soft food only. I’m fine with that as lamburgers are really good!

The wine was once again The Little Penguin Cabernet Sauvignon / Merlot blend, 2016. Why? Because I really like the Little Penguin wines and at $5 at Bargain Market, I can’t resist!

In Other News

Trump has federally deputized the Oregon State Police, so anyone resisting them gets Federal charges. Portland will soon be interesting.

I find it interesting that the Anglosphere is all under attack from a Socialist Communist attempt to subvert individual responsibility and freedoms. Speech, self defence, police, culture.

My big question: How much of this is being run from China?

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About E.M.Smith

A technical managerial sort interested in things from Stonehenge to computer science. My present "hot buttons' are the mythology of Climate Change and ancient metrology; but things change...
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10 Responses to Friends Of Australia Friday Lamb Burger & Little Penguin Merlot Cab

  1. Graeme No.3 says:

    NZ is ‘the land of the long white cloud’ whereas Australia is ‘the land of the foggy politicians’.
    Since the wine is OK perhaps we could send you a few State Premiers? Not sure what they would be good for, as rather wet and limp and as short on substance as stale lettuce so no use for firewood.
    As for the Chinese influence this seems strong in Victoria where Premier Do Pi Dan has declared a dictatorship with arrest for ‘thought crime’. You’ve no doubt seen the news of a pregnant woman being arrested (and handcuffed) for daring to suggest a legal protest against government actions on Facebook.
    The rest of the spineless nincompoops are busy destroying their local economy with no thought for the future. If they were running a business you would be desperately selling the stock while it was worth anything. The likely result will be a rising resentment against either major party and a switch in voting patterns. The local media, or those still employed, will be aghast but already the sacred icon of the local brand of football the Grand Final has been moved to another State for the first time in 122 years. Who is to say that other shocks aren’t coming for Victoria.

  2. H.R. says:

    After the discussion of the ‘hometown’ cheddars on the last FOA Friday, or maybe it was the one just prior, I ran across some English Aged Cheddar (Product of UK, not a US interpretation) and some Kerry Gold Irish Cheddar (Product of Ireland, not some other US interpretation).

    Well, I snagged about 8 ounces of each and there is quite the difference between the cheddars from over the pond and good ol’ Wisconsin Cheddar. The Wisconsin cheddar is very orange for the mild and pale orange for the sharp. The Irish version is a tad creamier and fairly high in fat. The color was yellowish white. The English version, aged quite a bit, was nice and sharp but still seemed to have a bit more fat to it. It was white, but a bit off-white due to the aging.

    I have yet to run across any Australian Cheddar but I’m guessing it’s similar to those two, given Australia’s provenance and being a bit less of a melting pot than the US with our Nordic, Dutch, Swiss, and German influences on cheeses.

    I’ll keep an eye peeled for the Australian version of cheddar that was heartily endorsed by the Down Under contingent here when the topic came up.
    Which brings up a question I have. France has Bleu cheese, Italy has Gorgonzola, England has Stilton, and the US has it’s own blue cheese that’s decidedly different from those others.

    So… does Australia have a blue cheese of its own? If so, is it called ‘Blue’ or does it carry some other name?

  3. Graeme No.3 says:

    @ H.R.
    Yes, Australia has blue cheese, made by a number of producers, mostly in Victoria and Tasmania which are the wetter States with most dairy cows.
    Australian cheddar varies from genuine to Kraft cheddar. The latter appears in supermarkets in packets pre-sliced for use in sandwiches and hamburgers. Whether it adds much to the taste I can’t say as I haven’t bought any for over 30 years. Matured Cheddar is available but often under other names. I think that they try to follow the english style, as so the import from NZ.

  4. H.R. says:

    Thanks, Graeme. So there’s just ‘blue’ and no special name, eh? Well, we do the same here in the U.S.

    It would be no surprise to me that the cheddars would be closer to the English type. I don’t think anyone does the really, really orange Wisconsin style. I mostly like that melted on a burger. it’s really great for that.

  5. E.M.Smith says:

    Thanks to the EU going all fascist on region names, you can not use them as a type name in many countries. Every year they try to expand the ownership of nouns and prevent their use as adjectives.

    European Union
    In the European Union, many blue cheeses, such as Cabrales, Danablu, Gorgonzola, Roquefort and Blue Stilton, carry a protected designation of origin, meaning they can bear the name only if they have been made in a particular region. Similarly, individual countries have protections of their own such as France’s Appellation d’Origine Contrôlée and Italy’s Denominazione di Origine Protetta. Blue cheeses with no protected origin name are designated simply “blue cheese”.

    So depending on the relationship of your country to the EU and various coercion techniques used, your local blue cheese may or may not be limited to only “Blue” as the name. The USA has tended to resist better than most ss we have clout. But even there we’ve accepted “sparkling wine” and more.

    In theory, Cheddar could go the same way, but lacking any other way to describe the cheddaring process, so far, has been kept free.

    So until Milwaukie Blue or Madison Orange become reserved designations we’re in a bit of a mess / food name fight.

  6. Graeme No.3 says:

    I still dream of one australian cheese Etzy Ketzy. It was a white rind cheese made from cow’s and goat’s milk (sort of a runny Camembert). Unfortunately the cheesemaker gave up making it, partly because the cow herd was no more and partly because her goat cheeses were so popular.
    Yes, we still use Camembert, Brie and some other European cheese names e.g. Parmesan. Our winemakers can’t use Champagne or Sherry and are being pushed to drop Prosecco. Even Grange Hermitage had to drop the H word as that was a place in France. Still at $900+ a bottle I don’t suppose they care.

  7. H.R. says:

    @E.M. – “Food fight.” That gave me a chuckle.

    Yeah, I knew about the Wine Wars. I didn’t know if it had spilled over into cheeses.

    For sure, here in the US we seem to make cheeses according to type or style; gouda, Swiss, Havarti, blue, and of course cheddar.

    Artisan cheeses are becoming a thing here in the US, so maybe the makers are ready for the Clash of the Cheeses and will start staking claim to their own unique names. It’s working out OK in the wine biz.

  8. Annie says:

    Little Penguins used to be known as Fairy Penguins but PC caught up with them. Ditto for Fairy Wrens, poor things!

    [Reply: Ending in .com instead of likely did it. -EMS ]

  9. Annie says:

    In moderation for using a word that the woke dislike…f@1ry. Or maybe I mistyped my email address?

  10. Annie says:

    @EMS: I guessed that might have been what happened. Autofill has stopped working on Firefox for me since it updated.

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