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10-25-2012, 03:47 AM
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#21
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Sous Chef
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
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Quote:
Originally Posted by taxlady
I really like the idea of doing that as a game.
BTW, haven't seen you for a while. Is everything okay?
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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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__________________
You eat what you are
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10-25-2012, 03:51 AM
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#22
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Sous Chef
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
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Quote:
Originally Posted by kadesma
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
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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...
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__________________
You eat what you are
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10-25-2012, 09:54 AM
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#23
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,805
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Quote:
Originally Posted by Luca Lazzari
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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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.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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10-25-2012, 10:59 AM
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#24
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Chef Extraordinaire
Join Date: Sep 2004
Location: california
Posts: 21,372
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Quote:
Originally Posted by Luca Lazzari
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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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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HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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10-25-2012, 12:51 PM
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#25
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Sous Chef
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
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Quote:
Originally Posted by taxlady
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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Actually, we have some good cheeses with worms, but I never was so brave to taste them...
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You eat what you are
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10-25-2012, 12:54 PM
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#26
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Sous Chef
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
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Quote:
Originally Posted by kadesma
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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Hello kades
To be true, I never associated cardoons with gorgonzola, but only with bagna cauda
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You eat what you are
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10-25-2012, 06:58 PM
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#27
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Chef Extraordinaire
Join Date: Sep 2004
Location: california
Posts: 21,372
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Quote:
Originally Posted by Luca Lazzari
Hello kades
To be true, I never associated cardoons with gorgonzola, but only with bagna cauda 
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  me either but that time is drawing close and My mouth is watering. So glad to see you silly.
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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10-26-2012, 03:36 AM
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#28
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Sous Chef
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
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Quote:
Originally Posted by kadesma
  me either but that time is drawing close and My mouth is watering. So glad to see you silly.
kades
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I'm a natural born silly
__________________
You eat what you are
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10-27-2012, 02:54 AM
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#29
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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Quote:
Originally Posted by kadesma
I add anchovy many times to salad dressings also some lemon. Hope you like it as well.
kades
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Yes, I love anchovies in salads
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All I really need is love, but a little chocolate now and then doesn't hurt
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10-27-2012, 08:56 AM
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#30
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,805
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Quote:
Originally Posted by Kylie1969
Yes, I love anchovies in salads 
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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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Robert A. Heinlein
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