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PaperclipPerfector  3mo ago (text post)   3228 thread views

Friday Fun Thread for January 17, 2025

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Anyone here familiar with charcuterie boards? My dad has his birthday today and my ma wants to make one for the first time since no one in India eats this sorta food. I bought some gouda, crackers, nuts, olives and other widely available things like salamis to add to my board. Not much in terms of cold cuts or cheeses is widely available here plus those who drink don't drink wine at all given how bad wine locally made here is which means people don't pair it with food the way euros do. I am also helping her make some curry, hummus and toum. Cooking takes up a lot of time, wont like to do it again.

But back to boards, are there food or beverages you guys pair together regularly? The most complex I ever got was irish cream I made alongside crackers.

Edit - here's a photo of the board I made, had it with sparkling wine.

Anyone here familair with charcuterie boards?

Yes. You don't put cheese on a charcuterie board.

Don't ever serve me charcuterie without cheese.

What, why, is meat, cheese, crackers, fruit preserves, some dips and nuts not how it works?

It's a board of assorted meats.

The European mind cannot comprehend cheese in a charcuterie board:

It features a selection of preserved foods, especially cured meats or pâtés, as well as cheeses and crackers or bread. In Europe 'charcuterie' refers to cold meats (e.g. salami, ham etc.) and the term 'charcuterie board' would not be widely used for a board with cheese, fruit and a small amount of meat as is the case in North America.

Can we just give the Europeans this one and go back to calling it a meat and cheese tray/platter? Simple, descriptive, unpretentious, and less French. What’s not to love?

Agree if the French give up "royale with cheese".

Right, and I also insist that an entrée is something eaten before the main course.

What are you talking about? Literally every charcuterie board I've seen has had cheese on it.

I think that’s a bit pedantic, most people nowadays use the phrase to describe a large spread on a wooden board which includes meats and cheeses, but also olives / crackers / nuts with various sauces and dips like honey and mustard.

It’s a whole genre at this point.

Yeah, beyond just the aesthetics, adding all that stuff in different combinations makes it taste pretty good. I used whipped honey.

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