[Sca-cooks] Savory Toasted Cheese was Savories for Banqueting Table?
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
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
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!!
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