The texture of the black-eyed peas when you do it right is just awesome. Plump and then they burst in your mouth like mini soup dumplings. The balance of the fatty and salty sausage, acidic lemon, bitter greens, and sweet beans is perfect. Make sure to season well, especially if you make your own stock (or buy a low sodium stock). Really do recommend the partial blending as well, makes it taste more hearty and less watery, but because you don't blend the whole thing you still get the nice chunky texture.
There's a shop in New York called Murray's Cheese. I've been to a couple classes there. One was a pairing of six cheeses and six beers. Hosts were a cheese expert and a beer expert. Lot of fun. They make all their own cheeses and you can tour their caves. Quite a variety but they are pretty pricey.
Some farm fresh raw milk, a rennet I brought back from Italy and I'm into fresh basket cheese, a quick favorite. Letting it age gives me a very nice primosale. However, not to discriminate I also indulge on Manchego, Parm-reggiano, Mozz a Bufalo, taleggio, cacio cavallo, crotonese, gruyere, and auricchio provolone. My kinda thread!
I don't have a terrible case and for some reason cheese doesn't cause as much discomfort as, say, a glass of whole milk. Most times no issues at all. That said, I loved burrata the first few times I had it several years ago but haven't been as crazy about it since. It was more of a novelty for me, but not an incredible taste sensation. I'd rather spend my cheese calories on something more tasty.
Brioche is simply the ultimate breakfast bread. The best French toast, a great waffle cheat - just throw it in a waffle iron, or croque monsieur cheats using egg instead of bechamel for a ham & cheese breakfast sammy. Can't beat it.
We've luckily got a great bakery out here called Mediterra. The owner spent $50K on a Levain sourdough starter from Paris before he opened for business. Most of the stuff they put out is tremendous, from sourdoughs to farmer's breads to olive loaves and cheese breads, and something they call "Mt. Athos". They supplied our bagels (NY water style) and ciabatta rolls for panini when I had my coffeehouse. Otherwise the bread here sucks. The stuff native Pittsburghers love the most has no crust to speak of. Insipid crap.
Anyway, remember when the custom used to be to wait till end of hoops season for OT threads? I guess the season is over, eh?