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Old 10-25-2012, 04:47 AM   #21
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Originally Posted by taxlady View Post
I really like the idea of doing that as a game.

BTW, haven't seen you for a while. Is everything okay?
Back I am, times are turbulent here

Let's take a look around now, see if I can spread some of my silly posts here and there!

Thanks Taxlady, it's nice to here from you
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Old 10-25-2012, 04:51 AM   #22
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I'm so glad you enjoyed the dressing. We love it. I've found gorgonzola dolce works well it's easier to cream and cheaper as well.
Thanks for letting me know.
kades
Gorgonzola rulezzz!!!

I always liked it, along with taleggio, another powerful cheese of ours. I keep them in the fridge until they're quite rotten, soft and brownish and stinking like hell. Then, and only then, I taste them. But I must be alone at the table, and open the windows to get some fresh air...
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Old 10-25-2012, 10:54 AM   #23
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Gorgonzola rulezzz!!!

I always liked it, along with taleggio, another powerful cheese of ours. I keep them in the fridge until they're quite rotten, soft and brownish and stinking like hell. Then, and only then, I taste them. But I must be alone at the table, and open the windows to get some fresh air...
So you would understand. Danes joke about some good, strong cheese they have in the fridge, that needs to be tied down with a string.
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Old 10-25-2012, 11:59 AM   #24
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Gorgonzola rulezzz!!!

I always liked it, along with taleggio, another powerful cheese of ours. I keep them in the fridge until they're quite rotten, soft and brownish and stinking like hell. Then, and only then, I taste them. But I must be alone at the table, and open the windows to get some fresh air...
Well hello there friend. Thanks for dragging out Taxlady
How true about the gorgonzola I love that stuff. I'm waiting for cardoon time to come I've some wonderful recipe ideas. What say you?
kades
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Old 10-25-2012, 01:51 PM   #25
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So you would understand. Danes joke about some good, strong cheese they have in the fridge, that needs to be tied down with a string.


Actually, we have some good cheeses with worms, but I never was so brave to taste them...
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Old 10-25-2012, 01:54 PM   #26
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Well hello there friend. Thanks for dragging out Taxlady
How true about the gorgonzola I love that stuff. I'm waiting for cardoon time to come I've some wonderful recipe ideas. What say you?
kades
Hello kades

To be true, I never associated cardoons with gorgonzola, but only with bagna cauda
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Old 10-25-2012, 07:58 PM   #27
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Hello kades

To be true, I never associated cardoons with gorgonzola, but only with bagna cauda
me either but that time is drawing close and My mouth is watering. So glad to see you silly.
kades
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Old 10-26-2012, 04:36 AM   #28
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me either but that time is drawing close and My mouth is watering. So glad to see you silly.
kades
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Old 10-27-2012, 03:54 AM   #29
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I add anchovy many times to salad dressings also some lemon. Hope you like it as well.
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Yes, I love anchovies in salads
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Old 10-27-2012, 09:56 AM   #30
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Yes, I love anchovies in salads
I use anchovies a lot more often, now that I have discovered anchovy paste. I also discovered that anchovies in jars don't get "fishy" nearly as fast as they do in an open can of anchovies covered with aluminium foil. I used to hate using a few anchovies and having to throw the rest away.

I used to look at the little jars of anchovies and think that it would be really wasteful, since I almost never managed to finish a little can. But, it turns out to be far more economical to buy the jar - they stay fresh longer. If I use some and the oil doesn't completely cover the ones left in the jar, I just top it up with some EVOO.
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