[Sca-cooks] Savory Toasted Cheese was Savories for Banqueting Table?

Elaine Koogler ekoogler1 at comcast.net
Tue Oct 17 17:10:46 PDT 2006

Susan Fox wrote:
>> Beware; many treacherous versions of orthodoxy abounnd!  Experiement, enjoy
>> some of the several versions, and pick the one(s) that meet your taste and
>> observation of the original.  The several versions I've tried, prepared by
>> various cooks, have been quite good, and only one was not worth trying again
>> (personal taste thing).
>> pacem et bonum,
>> niccolo difrancesco
> The main point of variation seems to be in the choice of cheese.  What 
> are everybody's favorites?  Which are your LEAST favorites?  That latter 
> may be more illuminating actually.
> Selene, another cheesy Caidan
> selene at earthlink.net
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Actually, my husband makes the best STC...he uses a combination of brie 
and creme cheese.   It tastes nummy on all sorts of things, including, 
but not limited to asparagus, broccoli, bread...and even roast beast!!


Remember, if you ever need a helping hand, it's at the end of your arm. 
As you get older, remember you have another hand: the first is to help 
yourself, the second is to help others 

                        -- Audrey Hepburn

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