Giusi wrote:

> My blessed father was the steak maker in my home as a kid. He made a
> compound butter of blue cheese and butter and dolloped a big ole ball of
> it on steak hot and fresh. It was gooooood.

A friend of mine professed eternal gratitude when I told him to try a
compound butter with Cabrales on a steak.

Bob

On 5/16/2010 11:39 AM, blake murphy wrote:
> On Sun, 16 May 2010 08:37:20 -0500, Sqwertz wrote:
>
>> On Sun, 16 May 2010 01:18:54 -0700 (PDT), projectile vomit chick
>> wrote:
>>
>>> On May 14, 10:01 pm, > wrote:
>>>
>>>> So what are you wearing tonight? Not sweats again, I hope. Throw
>>>> me a bone, will ya?
>>>
>>> How lame.
>>
>> Hrmpff! Well, so much for flirting.
>>
>> Andy, come over here and take care of this. Work your magic on PVC.
>>
>> -sw
>
> there's a movie for you! 'the blob meets the thing.'
>
> your pal,
> blake


Which is which?

Best regards,
Bob

--
"Ya can't tell the players without a program"

On Sun, 16 May 2010 07:34:26 -0400, "Nancy Young"
> wrote:

>Steve Pope wrote:
>> Sqwertz > wrote:
>>
>>> That's fine. Cheese on ground beef anything is fine. Or even
>>> shredded beef in enchiladas. I was kinda referring to solid pieces
>>> of beef.
>>
>> I have to agree. I can't think of any of the classic forms of
>> non-ground beef (ribs, brisket, steaks or pot roast) that would
>> be improved in any way by a layer of cheese.
>>
>> Blue cheese on a steak? Maybe now and then I'd find it interesting
>> but no way is it an improvement.
>
>I once ordered a flat-iron steak with melted gorgonzola. I don't
>know why I ordered it as I really don't like cheese melted on my food.
>
>It was really delicious. It had just a shimmer of melted cheese. Not
>a glop. It had just enough flavor to enhance the beef, not hide it.
>I was suprised at how good it was.

I make a gorgonzola sauce for steak dinners all the time. I don't
give a rats ass if people think it's bad. I like it. Most of the
sauce goes on the potatoes but a bit gets on the meat and it's good.

Lou

"Bob Terwilliger" > wrote in message
...
| Giusi wrote:
|
| > My blessed father was the steak maker in my home as a kid. He made a
| > compound butter of blue cheese and butter and dolloped a big ole ball of
| > it on steak hot and fresh. It was gooooood.
|
| A friend of mine professed eternal gratitude when I told him to try a
| compound butter with Cabrales on a steak.

Oh absolutely. Cabrales, or its sister cheese Valdeon, is amazing
with beef. I always credit Zambra restaurant in Asheville NC for
introducing me to this great cheese/meat combination. They do a
red wine reduction that is just about anything you would ever want.

pavane

On Mon, 17 May 2010 00:09:41 -0400, pavane wrote:

> Oh absolutely. Cabrales, or its sister cheese Valdeon, is amazing
> with beef. I always credit Zambra restaurant in Asheville NC for
> introducing me to this great cheese/meat combination. They do a
> red wine reduction that is just about anything you would ever want.

Those are new cheese for me. I thought I had tried everything
available in the US. Sycamore leaves sounds interesting.
I'll have to keep and eye out for these, though I'm really not fond
of goat cheese at all - even after I bought 14 pound of various goat
cheeses at the last American Cheese Society show. I tried to like
it - really I did.

-sw

Omelet wrote:

> In article >,
> "Mr. Joseph Littleshoes Esq." wrote:
>
>
> >Steve Pope wrote:
> >
> >
> >>Sqwertz wrote:
> >>
> >>
> >>
> >>>That's fine. Cheese on ground beef anything is fine. Or even
> >>>shredded beef in enchiladas. I was kinda referring to solid pieces
> >>>of beef.
> >>
> >>
> >>I have to agree. I can't think of any of the classic forms of
> >>non-ground beef (ribs, brisket, steaks or pot roast) that would
> >>be improved in any way by a layer of cheese.
> >>
> >>Blue cheese on a steak? Maybe now and then I'd find it interesting
> >>but no way is it an improvement.
> >>
> >>Steve
> >
> >There are a number of recipes that stuff a steak with cheese being and
> >integral part of the stuffing.
>
>
> Veal Parmesan?

Ohhhh....i defrosted a side of veal, with ribs, today!
--
Mr. Joseph (honestly, the economy is so bad we are reduced to frozen
veal, i got it on sale a month ago Littleshoes Esq.

Domine, dirige nos.

Release the hounds!
http://podcast.thisamericanlife.org/...ican_Dream.mp3

On Mon, 17 May 2010 00:09:41 -0400, "pavane"
> wrote:

> Oh absolutely. Cabrales, or its sister cheese Valdeon, is amazing
> with beef. I always credit Zambra restaurant in Asheville NC for
> introducing me to this great cheese/meat combination. They do a
> red wine reduction that is just about anything you would ever want.

Did you watch Iron Chef America this weekend? The secret ingredient
was blue cheese. It made me wish the show would post recipes from the
winner *and* the loser. I am definitely going to make the crisp with
just a hint of blue cheese (because she got dinged for too much).

--
Forget the health food. I need all the preservatives I can get.

"sf" > ha scritto nel messaggio

I am definitely going to make the crisp with
> just a hint of blue cheese (because she got dinged for too much).

Look on my site for the Gorgonzola cookies. You'll like them and they can
be made easily with any blue at all.

"Sqwertz" > wrote in message news | On Mon, 17 May 2010 00:09:41 -0400, pavane wrote:
|
| > Oh absolutely. Cabrales, or its sister cheese Valdeon, is amazing
| > with beef. I always credit Zambra restaurant in Asheville NC for
| > introducing me to this great cheese/meat combination. They do a
| > red wine reduction that is just about anything you would ever want.
|
| Those are new cheese for me. I thought I had tried everything
| available in the US. Sycamore leaves sounds interesting.
| I'll have to keep and eye out for these, though I'm really not fond
| of goat cheese at all - even after I bought 14 pound of various goat
| cheeses at the last American Cheese Society show. I tried to like
| it - really I did.

Fear not, as Cabrales is not a "goat cheese." Its primary milk is
cow, with goat and/or sheep added as available and needed for
the blend. Interesting background:
http://www.marketuno.com/spanish-foo...eese/20081110/
or Wikipedia, of course.

pavane

On Mon, 17 May 2010 15:34:31 +0200, "Giusi" >
wrote:

>
> "sf" > ha scritto nel messaggio
>
> I am definitely going to make the crisp with
> > just a hint of blue cheese (because she got dinged for too much).
>
> Look on my site for the Gorgonzola cookies. You'll like them and they can
> be made easily with any blue at all.
>
Kewl, thanks!

--
Forget the health food. I need all the preservatives I can get.

On 2010-05-15, Mr. Joseph Littleshoes Esq. > wrote:

> Anybody mention Welsh Rarebit? melt the sharp cheddar (Glouster or
> Cheshire) with a few tbs. of beer, a recipe i have calls for pale ale
> but i prefere a good porter or stout or other strong dark beer, Guiness
> if available, add a little good mustard and a dash of cayenne.

A fave of mine, too, Joseph. I go with the porter, but agree on the rest.
Try Coleman's powdered mustard.

nb

On 2010-05-14, aem > wrote:

> sincerely believe that Everything is better with cheese. So wrong, so
> often.

.....so, you say.

What's wrong with cheese? It's one of mankinds most ancient and
revered foods. Not only tasty, but indispensably practical and the
main reason for it's popularity. Milk spoils, quickly. Cheese does
not, so it's a primary way to store a high protein perishable
foodstuff over long periods with little or no refrigeration.

Of course rfc discusses cheese, and well they should!

nb

On 2010-05-17, pavane > wrote:

> Fear not, as Cabrales is not a "goat cheese." Its primary milk is
> cow, with goat and/or sheep added as available and needed for
> the blend. Interesting background:
> http://www.marketuno.com/spanish-foo...eese/20081110/
> or Wikipedia, of course.

Yep. Cabrales is my new true blue, a blue cheese from Spain. Hard to
find, but worth the effort.

nb

Lou Decruss wrote:
> On Sun, 16 May 2010 07:34:26 -0400, "Nancy Young"
> > wrote:

>> I once ordered a flat-iron steak with melted gorgonzola. I don't
>> know why I ordered it as I really don't like cheese melted on my
>> food.
>>
>> It was really delicious. It had just a shimmer of melted cheese.
>> Not a glop. It had just enough flavor to enhance the beef, not hide
>> it. I was suprised at how good it was.
>
> I make a gorgonzola sauce for steak dinners all the time. I don't
> give a rats ass if people think it's bad. I like it. Most of the
> sauce goes on the potatoes but a bit gets on the meat and it's good.

I'm going to have to try that. It would make a nice change from my
usual grilled steak.

nancy

On 2010-05-14, Chemiker > wrote:
> One of the bright spots about cooking is the use of cheese sauces. In

Agreed. Saw a new one (to me) when watching an old episode of The
French Chef on DVD. The ep was The Spinach Twins and the recipe was for a
spinach turnover that calls for a Sauce Soubise, a thick cheese and onion
white sauce. I want to try that one. It can be seen on PBS streaming
video:

http://www.pbs.org/juliachild/

nb

"notbob" > ha scritto nel messaggio
...
> On 2010-05-14, aem > wrote:
>
>> sincerely believe that Everything is better with cheese. So wrong, so
>> often.
>
> ....so, you say.
>
> What's wrong with cheese? It's one of mankinds most ancient and
> revered foods. Not only tasty, but indispensably practical and the
> main reason for it's popularity. Milk spoils, quickly. Cheese does
> not, so it's a primary way to store a high protein perishable
> foodstuff over long periods with little or no refrigeration.
>
> Of course rfc discusses cheese, and well they should!

What poster said was that some people think everything is improved by the
addition of cheese and he disagrees. I do too. Cheese deserves to be
treated as a protein center plate like any meat or fish or egg. I would
hate to live without it. I still don't think it belongs on or in
everything.

Giusi wrote:
> "notbob" > ha scritto

>> On 2010-05-14, aem > wrote:
>>
>>> sincerely believe that Everything is better with cheese. So wrong,
>>> so often.
>>
>> ....so, you say.
>>
>> What's wrong with cheese? It's one of mankinds most ancient and
>> revered foods. Not only tasty, but indispensably practical and the
>> main reason for it's popularity. Milk spoils, quickly. Cheese does
>> not, so it's a primary way to store a high protein perishable
>> foodstuff over long periods with little or no refrigeration.
>>
>> Of course rfc discusses cheese, and well they should!
>
> What poster said was that some people think everything is improved by
> the addition of cheese and he disagrees. I do too. Cheese deserves
> to be treated as a protein center plate like any meat or fish or egg.
> I would hate to live without it. I still don't think it belongs on
> or in everything.

Agreed. Restaurants often latch onto something and you can't
get away from it if you eat out. For a while there was mango salsa
on everything. Then it was cilantro. Before that, though, I'd seen
menus where every single dish was covered with melted cheese.
Like, oooo, that must be great, it's got melted cheese. Admittedly
melted cheese and my gut don't get along especially well, but really,
not *everything* is improved by it.

nancy

"Nancy Young" > ha scritto nel messaggio Before that,
though, I'd seen
> menus where every single dish was covered with melted cheese. > Like,
> oooo, that must be great, it's got melted cheese. Admittedly > melted
> cheese and my gut don't get along especially well, but really,> not
> *everything* is improved by it.
> nancy

It would ruin many things for me. I do agree that flowing and molten cheese
looks very appetising, but it also can overwhelm what it's on. Unless it is
so cheap and tasteless that it can't overwhelm even chicken breasts.
Instead, I think all those crap restaurants ought to start serving rosti.

On May 17, 7:26 am, notbob > wrote:
> On 2010-05-14, aem > wrote:
>
> > sincerely believe that Everything is better with cheese. So wrong, so
> > often.
>
> ....so, you say.
>
> What's wrong with cheese?

I didn't say anything was wrong with it. What I expressed mild
disappointment with is the overuse of cheese and cheese sauce to cover
up and mask. More than one of rfc posters gives the impression that
everything she eats has cheddar cheese as its primary taste. It makes
you doubt that she remembers what the underlying food tastes like. We
enjoy cheeses by themselves, in a spread, and as the balanced
component of some dishes. We don't look at every casserole and every
vegetable and say 'we gotta add cheese to that.' That's all; it was
not an anti-cheese screed. -aem

On Mon, 17 May 2010 14:34:39 GMT, notbob > wrote:

> On 2010-05-17, pavane > wrote:
>
> > Fear not, as Cabrales is not a "goat cheese." Its primary milk is
> > cow, with goat and/or sheep added as available and needed for
> > the blend. Interesting background:
> > http://www.marketuno.com/spanish-foo...eese/20081110/
> > or Wikipedia, of course.
>
> Yep. Cabrales is my new true blue, a blue cheese from Spain. Hard to
> find, but worth the effort.
>
Is it mild? I like mild and creamy blues.


--
Forget the health food. I need all the preservatives I can get.

On Mon, 17 May 2010 17:17:13 +0200, "Giusi" >
wrote:

> What poster said was that some people think everything is improved by the
> addition of cheese and he disagrees. I do too. Cheese deserves to be
> treated as a protein center plate like any meat or fish or egg. I would
> hate to live without it. I still don't think it belongs on or in
> everything.

Oh, good grief. It was a humorous overstatement akin to Everything
goes better with chocolate.

--
Forget the health food. I need all the preservatives I can get.

sf wrote:

>> Cabrales is my new true blue, a blue cheese from Spain. Hard to
>> find, but worth the effort.
>>
> Is it mild? I like mild and creamy blues.

No, it's very strong. Possibly the strongest blue cheese that there is.

Bob

notbob wrote:

> On 2010-05-15, Mr. Joseph Littleshoes Esq. wrote:
>
>
> >Anybody mention Welsh Rarebit? melt the sharp cheddar (Glouster or
> >Cheshire) with a few tbs. of beer, a recipe i have calls for pale ale
> >but i prefere a good porter or stout or other strong dark beer, Guiness
> >if available, add a little good mustard and a dash of cayenne.
>
>
> A fave of mine, too, Joseph. I go with the porter, but agree on the rest.
> Try Coleman's powdered mustard.
>
> nb

I also put a tbs. or so of the mustard in my Mac & Cheese (cheddar).

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On 2010-05-17, aem > wrote:
> up and mask. More than one of rfc posters gives the impression that
> everything she......

They are all "she"?

> eats has cheddar cheese as its primary taste. It makes
> you doubt that she remembers what the underlying food tastes like.

You powers of assumption are awesome.

nb

On Sun, 16 May 2010 22:00:37 -0500, zxcvbob wrote:

> On 5/16/2010 11:39 AM, blake murphy wrote:
>> On Sun, 16 May 2010 08:37:20 -0500, Sqwertz wrote:
>>
>>> On Sun, 16 May 2010 01:18:54 -0700 (PDT), projectile vomit chick
>>> wrote:
>>>
>>>> On May 14, 10:01 pm, > wrote:
>>>>
>>>>> So what are you wearing tonight? Not sweats again, I hope. Throw
>>>>> me a bone, will ya?
>>>>
>>>> How lame.
>>>
>>> Hrmpff! Well, so much for flirting.
>>>
>>> Andy, come over here and take care of this. Work your magic on PVC.
>>>
>>> -sw
>>
>> there's a movie for you! 'the blob meets the thing.'
>>
>> your pal,
>> blake
>
> Which is which?
>
> Best regards,
> Bob

god damn it, i came within an ace of replying with your .sig before
noticing it:

"Ya can't tell the players without a program"

....but surely it would pop up on IMDB.

your pal,
blake

On Mon, 17 May 2010 11:12:18 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

> I also put a tbs. or so of the mustard in my Mac & Cheese (cheddar).

Coleman's, French's... what kind?

--
Forget the health food. I need all the preservatives I can get.

On Mon, 17 May 2010 09:51:33 -0700, Bob Terwilliger wrote:

> sf wrote:
>
>>> Cabrales is my new true blue, a blue cheese from Spain. Hard to
>>> find, but worth the effort.
>>>
>> Is it mild? I like mild and creamy blues.
>
> No, it's very strong. Possibly the strongest blue cheese that there is.

I'm so there, then.

-sw

On Mon, 17 May 2010 15:34:31 +0200, "Giusi" >
wrote:

>
>"sf" > ha scritto nel messaggio
>
> I am definitely going to make the crisp with
>> just a hint of blue cheese (because she got dinged for too much).
>
>Look on my site for the Gorgonzola cookies. You'll like them and they can
>be made easily with any blue at all.
>
Oh boy, did I ever snag that recipe. It looks great and I have all the
ingredients Yippieeee.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/09/10

sf wrote:

> On Mon, 17 May 2010 11:12:18 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:
>
>
> >I also put a tbs. or so of the mustard in my Mac & Cheese (cheddar).
>
>
> Coleman's, French's... what kind?
>
Usualy Guldens though occasionaly i have used a powdered mustard that i
buy in bulk from a deli for use in vinegrettes.

Im very fond of the combo of sharp cheddar and mustard.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Mon, 17 May 2010 18:22:09 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

> Usualy Guldens though occasionaly i have used a powdered mustard that i
> buy in bulk from a deli for use in vinegrettes.
>
> Im very fond of the combo of sharp cheddar and mustard.

TY, I can do that.

--
Forget the health food. I need all the preservatives I can get.