[Sca-cooks] Savory Toasted Cheese was Savories for Banqueting Table?
Adele de Maisieres
ladyadele at paradise.net.nz
Tue Oct 17 13:34:06 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).
>>
>>
>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.
>
>
I've never made this (definitely not a feast staple here), but it sounds
like it would be good with young asagio, havarti, gouda, or some of our
local cheeses... and any number of other rich semi-hard cheeses.
(pet food hate: I _love_ cream cheese, but generally, I _hate_ sauces
made with cream cheese-- something about the texture.)
--
Adele de Maisieres
-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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