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Old 12-12-2006, 09:06 AM   #11
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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.
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Old 12-12-2006, 12:22 PM   #12
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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
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Old 12-12-2006, 01:31 PM   #13
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One word Goodweed - Polenta - gorgonzola in polenta is to die for! Gorgonzola with pears and toasted walnuts. Gorgonzola with a spoon works for me!
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Old 12-12-2006, 03:26 PM   #14
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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
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