blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,399
I'm a Wisconsinite and if you ever try those cheese curds fresh right from the vat, you'll have to be desperate to eat them from the grocery store, the squeak! We grew up with stopping at cheese factories on vacations around the state.
My salty bone just got hit with this post and it pushed me into the kitchen--I just made a relish of olives, pickled peppers, capers, onion, celery, garlic, in an italian dressing preparation like you would use in a muffuletta. It's pretty salty. But tasty.
Then a little horseradish cream but I think it is 'just' salty enough.
My salty bone just got hit with this post and it pushed me into the kitchen--I just made a relish of olives, pickled peppers, capers, onion, celery, garlic, in an italian dressing preparation like you would use in a muffuletta. It's pretty salty. But tasty.
Then a little horseradish cream but I think it is 'just' salty enough.