Okay, this is the most recent Recipe Thread

Urbane Guerrilla · 06-02-2007, 05:27 AM

As a kid, I didn't like bleu cheese dressing -- not at first. But I got the taste for it and from there, in time, learned that with cheese a lot of the time the important bit IS the mold -- what do you think that white coating on brie is? So, I like the bleu, and Gorgonzola, and can't get enough Stilton... I even go as hardcore as St. Nectaire (considerably more ammoniac than nectarean (or nectarous if you prefer a more up-to-date word)), which no one else in the house will touch, even though they are fond of a hardcore hot-and-sour soup, something the East Coast does better than the West Coast.

There's mold, and there's mold. Gotta have the proper mold.

06-02-2007, 05:27 AM	#11
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	As a kid, I didn't like bleu cheese dressing -- not at first. But I got the taste for it and from there, in time, learned that with cheese a lot of the time the important bit IS the mold -- what do you think that white coating on brie is? So, I like the bleu, and Gorgonzola, and can't get enough Stilton... I even go as hardcore as St. Nectaire (considerably more ammoniac than nectarean (or nectarous if you prefer a more up-to-date word)), which no one else in the house will touch, even though they are fond of a hardcore hot-and-sour soup, something the East Coast does better than the West Coast. There's mold, and there's mold. Gotta have the proper mold. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

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