I think it would be wonderful to change the way we eat fast food, rather than just changing the food itself. I'd love to see street food all over the place the way you do in Asia. It would be heavenly to be able to grab a bowl of steaming pho from a street vendor.
I don't think I could choose just one! I absolutely love Humboldt Fog, though.
La Tur is excellent as well.
Thistle Hill Farm "Tarentaise"... made in VT on a small family farm. delicious. along the lines of a gruyere but very much their own "recipe".
We have major cheese love at my house—even my four-year-old has an extensive cheese knowledge (his favorite is manchego though some days he's partial to buttery Belgian Passendale). It's hard for me to narrow my choice down to one, but if I must, I'd pick the "family" of Alp-ish cheeses, TOMME. I can't resist those slightly stinky but totally approachable cheeses, from the nutty tomme de savoie to the soft tomme de crayeuse.
I also adore Cowgirl Creamery and ALL their cheeses, especially the Mt. Tam, and the local (within 100 miles of the Twin Cities) Love Tree Farmstead's Trade Lake Cedar.
on the naan sandwich issue, there is a place on bleecker street around sixth that makes "naanwhiches" and "naaninis" (the indian bread company ). Surprinsingly not so great. I would also like to see more ubiquitous vietnamese sandwich places. Those things are pretty boss.
Man, you folks are killing me here! I'm going to have to go through this list and write down several of these, then see if I can track them down. Like a cheese hit-list. Seriously; you guys are awesome.
I'll admit, my cheese knowledge is a bit lackluster. But I do love fresh globs of mozzarella all hot and bubbled up and browned and oh man is it time for lunch yet?
I repeat the Humboldt Fog too- but also Manchego and Blue Ribbon Shop sells a wonderful sheep's cheese wrapped in grape leaves that is so delicate and yummmmmmmmy. Parm Regg is also good pretty much on everything.
Its a toss up between Humbolt Fog or Mammoth Chedder
So many cheeses, so little time! A plate with Rogue Creamery's Oregonzola, a wedge of why-not-just-apply-it-directly-to-my-thighs St. André, a smoosh of Port Madison chevré, drizzled with blackberry honey with buttery marconas on the side. Makes it difficult with the pairing, but nothing a bright champagne can't conquer. Oh! Almost forgot the squeaky chipolte cheese curds from Beecher's. The best!
St. Andres Triple Creme and Gruyere. Both are to DIE for!
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