"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Thread Tools Display Modes
Old 12-12-2006, 08:06 AM   #11
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I ain't no yupper, but I do know the area, and the people, and how to make a fine pastie, (I learned from a yupper). Even stayed overnight in Ishpeming, oh you bet you! It is beautiful country and Walleye is mighty fine. But I'm an erster kid from the salt marshes of the mid atlantic. And I gotta say our winters are bad enough.

Robo410 is offline   Reply With Quote
Old 12-12-2006, 11:22 AM   #12
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,197
I laugh, yep, laugh when the weatherman says "It's dangerously cold outside today at 43 degrees, with a wind-chill of 35. So stay indoors if you can." I don't even start feeling the cold until it gets below ten degrees F.

My DW on the other hand, if the inside house temp dips below 72, then she's complaining about being so cold it hurts. It really shows that she grew up in Southern California.

As for the suggestions for using the gorgonzola, everyone has me cut and pasting like crazy. And I'm going to have to tell my son about using the gorgonzola with marsala infused dishes. He loves making them. I personally don't care for wine and so it would be lost on me. But thanks anyhow. I can share it with others who will love it.

Seeeeeya; Goodweed of the North

“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-12-2006, 12:31 PM   #13
Sous Chef
Harborwitch's Avatar
Join Date: Aug 2006
Location: landlocked
Posts: 516
One word Goodweed - Polenta - gorgonzola in polenta is to die for! Gorgonzola with pears and toasted walnuts. Gorgonzola with a spoon works for me!
I'm just lookin' for my "cheese"!
Harborwitch is offline   Reply With Quote
Old 12-12-2006, 02:26 PM   #14
Senior Cook
JDP's Avatar
Join Date: Aug 2006
Location: Madison, WI
Posts: 281
Send a message via Yahoo to JDP
Pheasant and Gorganzola Pizza

This was an experiment I made for my buddies prior to leaving for a pheasant trip to South Dakota. From their responses I plan on making it again.

Pizza dough of your choice
Pizza sauce of your choice
Sliced carmelized onions
Pheasant leg meat shredded ( could substitute chicken)
Shredded Mozzarella
Crumbled gorganzola

Top crust with sauce, cheese, onions and pheasant as you would with any pizza and bake. When done remove from oven and sprinkle with gorganzola. Use as much as you like. Let pizza sit 5-10 minutes to soften gorganzola. Slice and eat. THis is a great way to use the leg meat which a lot of people discard.


JDP is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:04 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.