On Mon 15 Dec 2008 08:49:04a, Steve Pope told us...

> Wayne Boatwright > wrote:
>
>>On Sun 14 Dec 2008 09:06:41p, Pete C. told us...
>
>>> Sqwertz wrote:
>
>>>> "Pete C." > wrote:
>
>>>> > I don't normally do the creamy type dressings other than Marie's
Super
>>>> > Blue. For the Super Blue, I generally don't go more than a week past
>>the
>>>> > "best by" date.
>
>>>> I used to buy that all the time but the past year or so 3 out of 3
>>>> bottles have tasted bitter. Others I've invited to try the same
>>>> bottles say the same thing.
>
>>> I haven't noticed that issue, but most of the time it's to go with
>>> buffalo chicken tenders, so slight bitterness might go unnoticed.
>
>>>> What I *do* really miss is their Roquefort dressing. You can only
>>>> get it in California that I've seen.
>
>>> Some of the regional stuff is rather irritating, I have to do care
>>> package exchanges with my mother in CT to get some stuff that's not
>>> available in Texas, and I send some stuff up that can't be found in CT.
>
>>I really prefer Lighthouse brand refrigerated dressings. I like both the
>>blue cheese and Roquefort dressings.
>
> I find it very simple to stir together crumbled blue cheese (usually,
> I use Maytag) and buttermilk in about equal amounts -- perhaps a
> little heavier on the cheese.
>
> I generally believe the cheese flavor is superior when it is
> mixed up fresh, rather than sitting around in a bottle.
> Steve
>

When I make it myself, I use crumbled blue cheese, buttermilk, sour cream,
and a little fresh garlic.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Monday, 12(XII)/15(XV)/08(MMVIII)
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