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Old 09-22-2011, 01:56 AM   #21
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Originally Posted by buckytom View Post
luca, you have to try the classic! a bagel and lox with a schmear, the schmear being the cream cheese.
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Originally Posted by Bolas De Fraile View Post
Arrrrrrrr, that is my fav brekkie.The schmear has to have a sprinkle of black pepper and a side of bisodol
Now, you two are talking Klingon for me!!!
Im just a poor Italian cumpa'... What's this lox&schmear stuff? And the bisodol??? Some kind of fat extracted from poor bisons?
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Old 09-22-2011, 02:05 AM   #22
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think brioschi for bisodol. cured salmon for the lox.

and lol, i haven't heard cumpa in a long time. not since my old gf's compare used to call me "testadura", or "strombolli".
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Old 09-22-2011, 02:26 AM   #23
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Originally Posted by buckytom View Post
think brioschi for bisodol. cured salmon for the lox.

and lol, i haven't heard cumpa in a long time. not since my old gf's compare used to call me "testadura", or "strombolli".
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Old 09-22-2011, 02:44 AM   #24
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think brioschi for bisodol. cured salmon for the lox.

and lol, i haven't heard cumpa in a long time. not since my old gf's compare used to call me "testadura", or "strombolli".
until I was 15 I though my name was schmendrick. My father was rather florid with his yiddish.
ps when my wife gets angry with me she never swears at me in English or Croatian, she much prefers Italian or Greek I know I am in trouble when she lapses into German.
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Old 09-22-2011, 03:17 AM   #25
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Originally Posted by Bolas De Fraile View Post
until I was 15 I though my name was schmendrick. My father was rather florid with his yiddish.
ps when my wife gets angry with me she never swears at me in English or Croatian, she much prefers Italian or Greek I know I am in trouble when she lapses into German.
And swearing in Italian you can gesticulate like hell, too!
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Old 09-22-2011, 04:36 AM   #26
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Originally Posted by Luca Lazzari

Hi purple, what do you mean with "melted"? You just mix it at room temperature or do you heat it on fire? And how do you add the Asiago? I mean, grated, diced, sliced...

Thanks
I melt it over low heat. Usually I heat minced garlic in just enough butter to keep it from sticking to the pan, then add the basil, oregano and balsamic, then the cream cheese and asiago. I finely grate the asiago. It helps it blend better. The balsamic is just a few drips, enough to know something extra is there but not enough to make it taste like vinegar cream cheese. I stir it pretty constantly while it melts. If you want it a little thinner you can add a little cream too.
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Old 09-22-2011, 04:53 AM   #27
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That's interesting, Luca, cream cheese with a built in ingredient like tuna. I've never seen it, but that doesn't mean it's not over here also, in other stores I don't shop. I always have a few bricks of the plain cream cheese on hand. It's good for making a quick Alfredo sauce, stuffing into jalapenos, rolling up in salami, spreading on a sandwich, heck, I eat it plain. Love cream cheese.
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Old 09-22-2011, 05:10 AM   #28
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That's interesting, Luca, cream cheese with a built in ingredient like tuna. I've never seen it, but that doesn't mean it's not over here also, in other stores I don't shop. I always have a few bricks of the plain cream cheese on hand. It's good for making a quick Alfredo sauce, stuffing into jalapenos, rolling up in salami, spreading on a sandwich, heck, I eat it plain. Love cream cheese.
They have various flavors of the stuff at our Walmart. I've seen honey, salmon, pineapple, strawberry, chive and onion, and garden vegetable.

Creem cheese is amazing stuffed in jalapenos, especially if you then bread them and deep fry them or wrap them in bacon and grill them.

It's also good mixed with a little mustard and spread in a pita that is then filled with cucumber, tomato and avocado.

It can be mixed with all sorts of herbs and spices to make a vegatable or chip dip. And I forgot that you can mix it with cinnamon and a liquidy caramel and it makes a really good fruit dip. I don't have a recipe for it though, was something a friend made. :(

I know a couple friends who like to mix it into cooked rice with herbs and use it as a side dish or as stuffing for meats and peppers. It's good that way too.

And I have one friend that melts brown sugar and burbon together and then adds it to room temp cream cheese. He then spreads it on cake.

Oh, and I've sauteed scallops with chives and mixed them and some course bread crumbs into room temp cream cheese and then stuffes musshrooms with it. Bake the mushrooms until done. Really tastey along side a grilled steak and some asparagus.
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Old 09-22-2011, 05:47 AM   #29
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Originally Posted by purple.alien.giraffe View Post
I melt it over low heat. Usually I heat minced garlic in just enough butter to keep it from sticking to the pan, then add the basil, oregano and balsamic, then the cream cheese and asiago. I finely grate the asiago. It helps it blend better. The balsamic is just a few drips, enough to know something extra is there but not enough to make it taste like vinegar cream cheese. I stir it pretty constantly while it melts. If you want it a little thinner you can add a little cream too.
Thank you VERY MUCH
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Old 09-22-2011, 06:09 AM   #30
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Quote:
Originally Posted by pacanis View Post
That's interesting, Luca, cream cheese with a built in ingredient like tuna. I've never seen it, but that doesn't mean it's not over here also, in other stores I don't shop. I always have a few bricks of the plain cream cheese on hand. It's good for making a quick Alfredo sauce, stuffing into jalapenos, rolling up in salami, spreading on a sandwich, heck, I eat it plain. Love cream cheese.
Quote:
Originally Posted by purple.alien.giraffe View Post
They have various flavors of the stuff at our Walmart. I've seen honey, salmon, pineapple, strawberry, chive and onion, and garden vegetable.

Creem cheese is amazing stuffed in jalapenos, especially if you then bread them and deep fry them or wrap them in bacon and grill them.

It's also good mixed with a little mustard and spread in a pita that is then filled with cucumber, tomato and avocado.

It can be mixed with all sorts of herbs and spices to make a vegatable or chip dip. And I forgot that you can mix it with cinnamon and a liquidy caramel and it makes a really good fruit dip. I don't have a recipe for it though, was something a friend made. :(

I know a couple friends who like to mix it into cooked rice with herbs and use it as a side dish or as stuffing for meats and peppers. It's good that way too.

And I have one friend that melts brown sugar and burbon together and then adds it to room temp cream cheese. He then spreads it on cake.

Oh, and I've sauteed scallops with chives and mixed them and some course bread crumbs into room temp cream cheese and then stuffes musshrooms with it. Bake the mushrooms until done. Really tastey along side a grilled steak and some asparagus.
Now I start to feel overwhelmed...
Looks like Philadlphia is more versatile then spaghetti!

Thanks everybody!!!
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