Ingredients:

2 tablespoons butter
3 tablespoons flour
1/2 cup ale
2 cups heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
2 ounces shredded yellow cheddar cheese
2 tablespoons cream cheese
3 ounces Stilton cheese
1 8 ounce baguette, thinly sliced on the bias and toasted.


Procedu

1. In a small saucepan, melt the butter over medium heat. Whisk in
the flour and cook until the flour is completely incorporated to form
a thick, pale roux. Remove from heat and set aside.

2. In a 2-quart pot, bring the ale to a simmer. Whisk in the roux a
little at a time until the mixture is the consistency of peanut
butter; you may not use all of the roux. Whisk in the heavy cream,
Worcestershire and dry mustard. bring to a simmer again and fold in
the cheddar and Stilton and cream cheeses and continue cooking until
the mixture is smooth. Remove from heat.

3. Transfer the mixture to a shallow oven-proof dish or ramekins and
place under the broiler until the top is lightly browned. Serve
immediately with the toasted baguette slices.

packratatlarge wrote:

> Ingredients:
>
> 2 tablespoons butter
> 3 tablespoons flour
> 1/2 cup ale
> 2 cups heavy cream
> 2 tablespoons Worcestershire sauce
> 1 tablespoon dry mustard
> 2 ounces shredded yellow cheddar cheese
> 2 tablespoons cream cheese
> 3 ounces Stilton cheese
> 1 8 ounce baguette, thinly sliced on the bias and toasted.
>


OK, I'll bite.

What makes it Wuchou and not Welsh?

On Sat, 17 Sep 2011 17:13:01 -0700, Mort > wrote:

> packratatlarge wrote:
>
> > Ingredients:
> >
> > 2 tablespoons butter
> > 3 tablespoons flour
> > 1/2 cup ale
> > 2 cups heavy cream
> > 2 tablespoons Worcestershire sauce
> > 1 tablespoon dry mustard
> > 2 ounces shredded yellow cheddar cheese
> > 2 tablespoons cream cheese
> > 3 ounces Stilton cheese
> > 1 8 ounce baguette, thinly sliced on the bias and toasted.
> >
>
>
> OK, I'll bite.
>
> What makes it Wuchou and not Welsh?

Glad you asked because I wanted to know what "wuchou" is.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sat, 17 Sep 2011 17:13:01 -0700, > wrote:
>
>> packratatlarge wrote:
>>
>>> Ingredients:
>>>
>>> 2 tablespoons butter
>>> 3 tablespoons flour
>>> 1/2 cup ale
>>> 2 cups heavy cream
>>> 2 tablespoons Worcestershire sauce
>>> 1 tablespoon dry mustard
>>> 2 ounces shredded yellow cheddar cheese
>>> 2 tablespoons cream cheese
>>> 3 ounces Stilton cheese
>>> 1 8 ounce baguette, thinly sliced on the bias and toasted.
>>>
>>
>>
>> OK, I'll bite.
>>
>> What makes it Wuchou and not Welsh?
>
> Glad you asked because I wanted to know what "wuchou" is.
>

http://www.chinadiscover.net/china-t...gxi-wuzhou.htm

Looks interesting. I'd go there if I had the time.

On Sat, 17 Sep 2011 22:30:40 -0700, Mort > wrote:

> http://www.chinadiscover.net/china-t...gxi-wuzhou.htm
>
> Looks interesting. I'd go there if I had the time.

I've been to Guilin and it's a place I would return to and spend more
time. It's very pretty there.

--
I love cooking with wine.
Sometimes I even put it in the food.

Mort wrote:

>>> packratatlarge wrote:
>>>
>>>> Ingredients:
>>>>
>>>> 2 tablespoons butter
>>>> 3 tablespoons flour
>>>> 1/2 cup ale
>>>> 2 cups heavy cream
>>>> 2 tablespoons Worcestershire sauce
>>>> 1 tablespoon dry mustard
>>>> 2 ounces shredded yellow cheddar cheese
>>>> 2 tablespoons cream cheese
>>>> 3 ounces Stilton cheese
>>>> 1 8 ounce baguette, thinly sliced on the bias and toasted.
>>>>
>>>
>>>
>>> OK, I'll bite.
>>>
>>> What makes it Wuchou and not Welsh?
>>
>> Glad you asked because I wanted to know what "wuchou" is.
>>
>
> http://www.chinadiscover.net/china-t...gxi-wuzhou.htm
>
> Looks interesting. I'd go there if I had the time.


Why on earth would you think that a recipe which calls for ale, cheddar
cheese, cream cheese, Stilton cheese, and French bread would be CHINESE in
origin, particularly when so many Chinese people are lactose intolerant, and
cheese is no part of a typical Chinese pantry?

Bob

Bob Terwilliger wrote:
> Mort wrote:
>
>>>> packratatlarge wrote:
>>>>
>>>>> Ingredients:
>>>>>
>>>>> 2 tablespoons butter
>>>>> 3 tablespoons flour
>>>>> 1/2 cup ale
>>>>> 2 cups heavy cream
>>>>> 2 tablespoons Worcestershire sauce
>>>>> 1 tablespoon dry mustard
>>>>> 2 ounces shredded yellow cheddar cheese
>>>>> 2 tablespoons cream cheese
>>>>> 3 ounces Stilton cheese
>>>>> 1 8 ounce baguette, thinly sliced on the bias and toasted.
>>>>>
>>>>
>>>>
>>>> OK, I'll bite.
>>>>
>>>> What makes it Wuchou and not Welsh?
>>>
>>> Glad you asked because I wanted to know what "wuchou" is.
>>>
>>
>> http://www.chinadiscover.net/china-t...gxi-wuzhou.htm
>>
>> Looks interesting. I'd go there if I had the time.
>
>
> Why on earth would you think that a recipe which calls for ale, cheddar
> cheese, cream cheese, Stilton cheese, and French bread would be CHINESE in
> origin, particularly when so many Chinese people are lactose intolerant, and
> cheese is no part of a typical Chinese pantry?


Wow. The dude can't read, plus he's pedantic and self righteous.
Quite a package.

Hint: Nothing above should lead you to believe I think it's actually
Chinese

On Sep 17, 5:13*pm, Mort > wrote:
> packratatlarge wrote:
> > Ingredients:
>
> > 2 tablespoons butter
> > 3 tablespoons flour
> > 1/2 cup ale
> > 2 cups heavy cream
> > 2 tablespoons Worcestershire sauce
> > 1 tablespoon dry mustard
> > 2 ounces shredded yellow cheddar cheese
> > 2 tablespoons cream cheese
> > 3 ounces Stilton cheese
> > 1 8 ounce baguette, thinly sliced on the bias and toasted.
>
> OK, I'll bite.
>
> What makes it Wuchou and not Welsh?

The two tablespoons of cream cheese. An absolutely delicious addition.

On Sep 18, 2:09*am, "Bob Terwilliger" >
wrote:
> Mort wrote:
> >>> packratatlarge wrote:
>
> >>>> Ingredients:
>
> >>>> 2 tablespoons butter
> >>>> 3 tablespoons flour
> >>>> 1/2 cup ale
> >>>> 2 cups heavy cream
> >>>> 2 tablespoons Worcestershire sauce
> >>>> 1 tablespoon dry mustard
> >>>> 2 ounces shredded yellow cheddar cheese
> >>>> 2 tablespoons cream cheese
> >>>> 3 ounces Stilton cheese
> >>>> 1 8 ounce baguette, thinly sliced on the bias and toasted.
>
> >>> OK, I'll bite.
>
> >>> What makes it Wuchou and not Welsh?
>
> >> Glad you asked because I wanted to know what "wuchou" is.
>
> >http://www.chinadiscover.net/china-t...gxi-wuzhou.htm
>
> > Looks interesting. I'd go there if I had the time.
>
> Why on earth would you think that a recipe which calls for ale, cheddar
> cheese, cream cheese, Stilton cheese, and French bread would be CHINESE in
> origin, particularly when so many Chinese people are lactose intolerant, and
> cheese is no part of a typical Chinese pantry?
>
> Bob- Hide quoted text -
>
> - Show quoted text -

How can one billion people be wrong?

Try a mooncake sometime.

packratatlarge wrote:
> On Sep 17, 5:13 pm, > wrote:
>> packratatlarge wrote:
>>> Ingredients:
>>
>>> 2 tablespoons butter
>>> 3 tablespoons flour
>>> 1/2 cup ale
>>> 2 cups heavy cream
>>> 2 tablespoons Worcestershire sauce
>>> 1 tablespoon dry mustard
>>> 2 ounces shredded yellow cheddar cheese
>>> 2 tablespoons cream cheese
>>> 3 ounces Stilton cheese
>>> 1 8 ounce baguette, thinly sliced on the bias and toasted.
>>
>> OK, I'll bite.
>>
>> What makes it Wuchou and not Welsh?
>
> The two tablespoons of cream cheese. An absolutely delicious addition.

Ah, it's a bit clearer now. Jimmy Tango has morphed.

Mort got all defensive:

"Mort" > wrote in message ...
> Bob Terwilliger wrote:
>> Mort wrote:
>>
>>>>> packratatlarge wrote:
>>>>>
>>>>>> Ingredients:
>>>>>>
>>>>>> 2 tablespoons butter
>>>>>> 3 tablespoons flour
>>>>>> 1/2 cup ale
>>>>>> 2 cups heavy cream
>>>>>> 2 tablespoons Worcestershire sauce
>>>>>> 1 tablespoon dry mustard
>>>>>> 2 ounces shredded yellow cheddar cheese
>>>>>> 2 tablespoons cream cheese
>>>>>> 3 ounces Stilton cheese
>>>>>> 1 8 ounce baguette, thinly sliced on the bias and toasted.
>>>>>>
>>>>>
>>>>>
>>>>> OK, I'll bite.
>>>>>
>>>>> What makes it Wuchou and not Welsh?
>>>>
>>>> Glad you asked because I wanted to know what "wuchou" is.
>>>>
>>>
>>> http://www.chinadiscover.net/china-t...gxi-wuzhou.htm
>>>
>>> Looks interesting. I'd go there if I had the time.
>>
>>
>> Why on earth would you think that a recipe which calls for ale, cheddar
>> cheese, cream cheese, Stilton cheese, and French bread would be CHINESE
>> in origin, particularly when so many Chinese people are lactose
>> intolerant, and cheese is no part of a typical Chinese pantry?
>
>
> Wow. The dude can't read, plus he's pedantic and self righteous.
> Quite a package.
>
> Hint: Nothing above should lead you to believe I think it's actually
> Chinese

You posted a link to chinadiscover.net and now you're trying to claim you
didn't think it was Chinese? If you didn't know the answer, you should have
just shut the **** up instead of posting as stupidly as you did.

Hint: You're ****ing retarded.

When someone posts a question to which you don't know the answer, the
appropriate thing to do is just wait until someone who DOES know the answer
posts it, not to post whatever leaps out at you from Google. Your answer was
wrong -- OBVIOUSLY wrong -- and you shouldn't have posted it. Your follow-on
implication that you didn't MEAN what you posted was equally retarded and
blatantly mendacious.

Bob, quite a package