"Nancy2" wrote in message
...

Ophelia, I posted my favorite hot way to fix it already. Brown sugar and
pineapple....

---------------------------------------

Thanks, Nancy! I spotted that and copied it already)



--
http;//www.helpforheroes.org.uk

On 08/02/2016 07:28 AM, Ophelia wrote:
>

> My husband likes it so we keep a few tins in the store.
>
> Please would those of you who use it cooked, share a few recipes and I will
> try them out on him. I am sure he will be *very* pleased because it is not
> something I make or serve)
>
You can use fried Spam as an interesting alternative to a burger patty.
The trick is to slice the loaf parallel to the big, roughly square, side
instead of the end, then fry it to your preference for doneness. This
will just about cover a standard 5-inch hamburger bun.

Top with sliced tomato, a slice of cheese, mustard, dill pickle slices,
raw onion slice and lettuce.

Or top with BBQ sauce and coleslaw.

"Whirled Peas" wrote in message ...

On 08/02/2016 07:28 AM, Ophelia wrote:
>

> My husband likes it so we keep a few tins in the store.
>
> Please would those of you who use it cooked, share a few recipes and I
> will
> try them out on him. I am sure he will be *very* pleased because it is
> not
> something I make or serve)
>
You can use fried Spam as an interesting alternative to a burger patty.
The trick is to slice the loaf parallel to the big, roughly square, side
instead of the end, then fry it to your preference for doneness. This
will just about cover a standard 5-inch hamburger bun.

Top with sliced tomato, a slice of cheese, mustard, dill pickle slices,
raw onion slice and lettuce.

Or top with BBQ sauce and coleslaw

----------------------------------

Thanks very much)

<saved>!!!!

..

--
http;//www.helpforheroes.org.uk

On Tue, 02 Aug 2016 11:20:06 -0700, Whirled Peas >
wrote:

>On 08/02/2016 07:28 AM, Ophelia wrote:
>>
>
>> My husband likes it so we keep a few tins in the store.
>>
>> Please would those of you who use it cooked, share a few recipes and I will
>> try them out on him. I am sure he will be *very* pleased because it is not
>> something I make or serve)
>>
>You can use fried Spam as an interesting alternative to a burger patty.
>The trick is to slice the loaf parallel to the big, roughly square, side
>instead of the end, then fry it to your preference for doneness. This
>will just about cover a standard 5-inch hamburger bun.

I slice it that way, into fou thick slabs, makes four perfect SPAM
burgers... very good with mustard and pickle relish

>Top with sliced tomato, a slice of cheese, mustard, dill pickle slices,
>raw onion slice and lettuce.
>
>Or top with BBQ sauce and coleslaw.

"Nancy2" > wrote in message
...

Cheri, my point was I had never had Spam except as hot and sautéed.
My family didn't have it very often....

N.

========

Yes, I gathered that, but it is no different than salami, bologna, or any
other cold lunch meat, which was my point when you said "raw." No offense
intended.

Cheri

"Brooklyn1" > wrote in message
...
> On Mon, 1 Aug 2016 22:58:08 -0700, "Cheri" >
> wrote:
>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> Cheri wrote:
>>>>
>>>>When I was in 6th grade, in Bowling Green, KY, my best friend, Molly
>>>>Dodson,
>>>>had a cold Spam sandwich with mayo on Wonder Bread every single day in
>>>>her
>>>>brown-bag lunch. I remember wondering how she could ever eat Spam "raw"
>>>>and
>>>>cold like that. LOL.
>>>
>>> I eat SPAM cold directly from the can but with mustard, never mayo.
>>> Don't knock your friend Molly, she likely grew up enjoying her pink
>>> meat with a creamy lusty swallow. hehe
>>
>>I did not write that post, I have had many cold Spam sandwiches, though I
>>do
>>prefer Spam cooked in various ways.
>>
>>Cherii
>
> I also prefer SPAM cooked but I often have it cold as it comes from
> the can, makes great sandwiches. Sometimes I heat the whole thing
> with a brown sugar glaze in the microwave. I like it best cubed and
> fried with onions and eggs. i don't see anything bad about SPAM, in
> fact it's a very good product and at a reasonable price... I also like
> Boar's Head Spiced Ham which is similar but costs three times as much.
> Boar's Head products cost more than double up here in the sticks than
> they do in NYC... I suppose due to the cost of transportation, they
> insist on delivering with their custom refrigerated trucks, local and
> cross country:

I don't believe I've ever had anything called Boar's Head, maybe not so big
in CA, or maybe I just haven't seen it where I shop.

Cheri

"Whirled Peas" > wrote in message
...
> On 08/02/2016 07:28 AM, Ophelia wrote:
>>
>
>> My husband likes it so we keep a few tins in the store.
>>
>> Please would those of you who use it cooked, share a few recipes and I
>> will
>> try them out on him. I am sure he will be *very* pleased because it is
>> not
>> something I make or serve)
>>
> You can use fried Spam as an interesting alternative to a burger patty.
> The trick is to slice the loaf parallel to the big, roughly square, side
> instead of the end, then fry it to your preference for doneness. This will
> just about cover a standard 5-inch hamburger bun.
>
> Top with sliced tomato, a slice of cheese, mustard, dill pickle slices,
> raw onion slice and lettuce.
>
> Or top with BBQ sauce and coleslaw.

Yes, both of those ways are very good.

Cheri

In article > ,
lid says...
>
> In article >,
> says...
> >
> > On Monday, August 1, 2016 at 3:46:02 PM UTC-10, Bruce wrote:
> > > In article >,
> > > dsiyahoo.com says...
> > > >
> > > > On Monday, August 1, 2016 at 1:05:13 PM UTC-10, Bruce wrote:

> > > > > Nobody's expecting you to diss good eats.
> > > >
> > > > I don't dis foods. I have an almost religious reverence for food.
> > > > Remember saying grace? People gave thanks for the foods they ate
> > > > because the food supply was not all that reliable and taking food for
> > > > granted would be blasphemy. These days, most folks don't seem to give
> > > > a shit because they've had a pampered life. They can afford to make
> > > > fun of hungry people. So you go ahead and wave at them! Fun!
> > >
> > > You're just flirting with poor people without being poor yourself.
> > > Everybody in rfc can afford at least basic decent food.
> >
> > I will disagree with that statement. Let's leave it at that.
>
> Anybody who can't afford basic decent food, report to dsi1! He might
> send you a can of spam!

Well, nobody reported in. I guess that's typical for 6200 lurkers: they
don't say anything!

"Brooklyn1" wrote in message
...

On Tue, 02 Aug 2016 11:20:06 -0700, Whirled Peas >
wrote:

>On 08/02/2016 07:28 AM, Ophelia wrote:
>>
>
>> My husband likes it so we keep a few tins in the store.
>>
>> Please would those of you who use it cooked, share a few recipes and I
>> will
>> try them out on him. I am sure he will be *very* pleased because it is
>> not
>> something I make or serve)
>>
>You can use fried Spam as an interesting alternative to a burger patty.
>The trick is to slice the loaf parallel to the big, roughly square, side
>instead of the end, then fry it to your preference for doneness. This
>will just about cover a standard 5-inch hamburger bun.

I slice it that way, into fou thick slabs, makes four perfect SPAM
burgers... very good with mustard and pickle relish

--------------

Thanks

--
http;//www.helpforheroes.org.uk

"Cheri" wrote in message ...


"Brooklyn1" > wrote in message
...
> On Mon, 1 Aug 2016 22:58:08 -0700, "Cheri" >
> wrote:
>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> Cheri wrote:
>>>>
>>>>When I was in 6th grade, in Bowling Green, KY, my best friend, Molly
>>>>Dodson,
>>>>had a cold Spam sandwich with mayo on Wonder Bread every single day in
>>>>her
>>>>brown-bag lunch. I remember wondering how she could ever eat Spam "raw"
>>>>and
>>>>cold like that. LOL.
>>>
>>> I eat SPAM cold directly from the can but with mustard, never mayo.
>>> Don't knock your friend Molly, she likely grew up enjoying her pink
>>> meat with a creamy lusty swallow. hehe
>>
>>I did not write that post, I have had many cold Spam sandwiches, though I
>>do
>>prefer Spam cooked in various ways.
>>
>>Cherii
>
> I also prefer SPAM cooked but I often have it cold as it comes from
> the can, makes great sandwiches. Sometimes I heat the whole thing
> with a brown sugar glaze in the microwave. I like it best cubed and
> fried with onions and eggs. i don't see anything bad about SPAM, in
> fact it's a very good product and at a reasonable price... I also like
> Boar's Head Spiced Ham which is similar but costs three times as much.
> Boar's Head products cost more than double up here in the sticks than
> they do in NYC... I suppose due to the cost of transportation, they
> insist on delivering with their custom refrigerated trucks, local and
> cross country:

I don't believe I've ever had anything called Boar's Head, maybe not so big
in CA, or maybe I just haven't seen it where I shop.
--------------------------

I bet I wouldn't find it in our shops either)

--
http;//www.helpforheroes.org.uk

Ophelia wrote:
>
> "Cheri" wrote:
> I don't believe I've ever had anything called Boar's Head, maybe not so big
> in CA, or maybe I just haven't seen it where I shop.
> --------------------------
>
> I bet I wouldn't find it in our shops either)

It's the "high priced brand" deli meat and cheese in my area.
I rarely buy any deli food though except swiss cheese and
I don't care much for their version of it.

"Gary" wrote in message ...

Ophelia wrote:
>
> "Cheri" wrote:
> I don't believe I've ever had anything called Boar's Head, maybe not so
> big
> in CA, or maybe I just haven't seen it where I shop.
> --------------------------
>
> I bet I wouldn't find it in our shops either)

It's the "high priced brand" deli meat and cheese in my area.
I rarely buy any deli food though except swiss cheese and
I don't care much for their version of it.

------------

Hey stick with what you like .. I do)


--
http;//www.helpforheroes.org.uk

Ophelia wrote:
>
> Hey stick with what you like .. I do)

Oh I certainly do and in the case of the swiss cheese, my favorite brand
costs about $3 less per pound. win-win situation.

"Gary" wrote in message ...

Ophelia wrote:
>
> Hey stick with what you like .. I do)

Oh I certainly do and in the case of the swiss cheese, my favorite brand
costs about $3 less per pound. win-win situation.

--------------------

Cool)

--
http;//www.helpforheroes.org.uk

On Tue, 2 Aug 2016 16:42:10 -0700, "Cheri" >
wrote:

>
>"Brooklyn1" > wrote in message
.. .
>> On Mon, 1 Aug 2016 22:58:08 -0700, "Cheri" >
>> wrote:
>>
>>>
>>>"Brooklyn1" > wrote in message
...
>>>> Cheri wrote:
>>>>>
>>>>>When I was in 6th grade, in Bowling Green, KY, my best friend, Molly
>>>>>Dodson,
>>>>>had a cold Spam sandwich with mayo on Wonder Bread every single day in
>>>>>her
>>>>>brown-bag lunch. I remember wondering how she could ever eat Spam "raw"
>>>>>and
>>>>>cold like that. LOL.
>>>>
>>>> I eat SPAM cold directly from the can but with mustard, never mayo.
>>>> Don't knock your friend Molly, she likely grew up enjoying her pink
>>>> meat with a creamy lusty swallow. hehe
>>>
>>>I did not write that post, I have had many cold Spam sandwiches, though I
>>>do
>>>prefer Spam cooked in various ways.
>>>
>>>Cherii
>>
>> I also prefer SPAM cooked but I often have it cold as it comes from
>> the can, makes great sandwiches. Sometimes I heat the whole thing
>> with a brown sugar glaze in the microwave. I like it best cubed and
>> fried with onions and eggs. i don't see anything bad about SPAM, in
>> fact it's a very good product and at a reasonable price... I also like
>> Boar's Head Spiced Ham which is similar but costs three times as much.
>> Boar's Head products cost more than double up here in the sticks than
>> they do in NYC... I suppose due to the cost of transportation, they
>> insist on delivering with their custom refrigerated trucks, local and
>> cross country:
>
>I don't believe I've ever had anything called Boar's Head, maybe not so big
>in CA, or maybe I just haven't seen it where I shop.
>
>Cheri

Boar's head products have been in CA for several years now. Not every
deli sells it as it's pricy so depends on the income level in the
area. Also Boar's Head checks that the deli is up to their standards.
A lot of delis here in NY don't sell Boar's Head, people in the area
won't pay the prices and/or the deli doesn't meet their standards.,,
some are awarded an Official Boar’s Head Deli of Distinction
http://boarshead.com/

On Wednesday, August 3, 2016 at 10:30:12 AM UTC-5, Brooklyn1 wrote:
>
> On Tue, 2 Aug 2016 16:42:10 -0700, "Cheri" >
> wrote:
>
> >I don't believe I've ever had anything called Boar's Head, maybe not so big
> >in CA, or maybe I just haven't seen it where I shop.
> >
> >Cheri
>
> Boar's head products have been in CA for several years now. Not every
> deli sells it as it's pricy so depends on the income level in the
> area. Also Boar's Head checks that the deli is up to their standards.
> A lot of delis here in NY don't sell Boar's Head, people in the area
> won't pay the prices and/or the deli doesn't meet their standards.,,
> some are awarded an Official Boars Head Deli of Distinction
> http://boarshead.com/
>
>
My local Kroger deli stocks Boar's Head products. You are
correct, their products are pricey.

On 8/3/2016 7:12 AM, Gary wrote:
> Ophelia wrote:
>>
>> "Cheri" wrote:
>> I don't believe I've ever had anything called Boar's Head, maybe not so big
>> in CA, or maybe I just haven't seen it where I shop.
>> --------------------------
>>
>> I bet I wouldn't find it in our shops either)
>
> It's the "high priced brand" deli meat and cheese in my area.
> I rarely buy any deli food though except swiss cheese and
> I don't care much for their version of it.
>
My snooty brother introduced me to Boar's Head thinly sliced Prosciutto
Panino. It's very thinly sliced Italian ham rolled up in mozarella.
Delicious! But way over priced. Sorry, I'm not paying $15 for that.
Fits well with a wine and cheese upper crust type party, if you're into
that sort of thing. Heh.

https://www.influenster.com/reviews/...sciutto-panino

Then again, the Brie in my fridge is Boar's Head brand. Tastes
wonderful, imported from France and surprisingly didn't cost an arm and
a leg.

Jill

On Saturday, August 6, 2016 at 6:55:12 AM UTC-4, Jill McQuown wrote:
> On 8/3/2016 7:12 AM, Gary wrote:
> > Ophelia wrote:
> >>
> >> "Cheri" wrote:
> >> I don't believe I've ever had anything called Boar's Head, maybe not so big
> >> in CA, or maybe I just haven't seen it where I shop.
> >> --------------------------
> >>
> >> I bet I wouldn't find it in our shops either)
> >
> > It's the "high priced brand" deli meat and cheese in my area.
> > I rarely buy any deli food though except swiss cheese and
> > I don't care much for their version of it.
> >
> My snooty brother introduced me to Boar's Head thinly sliced Prosciutto
> Panino. It's very thinly sliced Italian ham rolled up in mozarella.
> Delicious! But way over priced. Sorry, I'm not paying $15 for that.
> Fits well with a wine and cheese upper crust type party, if you're into
> that sort of thing. Heh.

$15 per pound, isn't it? I certainly could enjoy 1/8 pound once in
a while as a treat.

I'm more likely just to buy prosciutto di Parma, since I'm not
that crazy about cheese. Last I remember it was $24/pound here,
but a little goes a long way.

Cindy Hamilton

jmcquown wrote:
>
> Then again, the Brie in my fridge is Boar's Head brand. Tastes
> wonderful, imported from France and surprisingly didn't cost an arm and
> a leg.

I'll trust you on that and look for it next time I go. I like brie.

On 2016-08-06 9:25 AM, Gary wrote:
> jmcquown wrote:
>>
>> Then again, the Brie in my fridge is Boar's Head brand. Tastes
>> wonderful, imported from France and surprisingly didn't cost an arm and
>> a leg.
>
> I'll trust you on that and look for it next time I go. I like brie.
>

Being lactose intolerant, I have never been much of a cheese eater.
Thanks to my coronary situation, I am not supposed to eat soft cheeses.
But dang, it is hard to resist Brie.

On 8/6/2016 7:21 AM, Cindy Hamilton wrote:
> On Saturday, August 6, 2016 at 6:55:12 AM UTC-4, Jill McQuown wrote:
>>>
>> My snooty brother introduced me to Boar's Head thinly sliced Prosciutto
>> Panino. It's very thinly sliced Italian ham rolled up in mozarella.
>> Delicious! But way over priced. Sorry, I'm not paying $15 for that.
>> Fits well with a wine and cheese upper crust type party, if you're into
>> that sort of thing. Heh.
>
> $15 per pound, isn't it? I certainly could enjoy 1/8 pound once in
> a while as a treat.
>
$15 is the price that is stuck in my head. I don't recall the weight.
I just know it was darned expensive considering it's pretty much a snack
food item.

Jill

On 8/6/2016 9:25 AM, Gary wrote:
> jmcquown wrote:
>>
>> Then again, the Brie in my fridge is Boar's Head brand. Tastes
>> wonderful, imported from France and surprisingly didn't cost an arm and
>> a leg.
>
> I'll trust you on that and look for it next time I go. I like brie.
>
I don't know about your grocery store prices. I paid $5.55 for a good
size wedge weighing in at 1/2 lb. at Publix. A little brie goes a long
way.

Jill

In article >,
says...
>
> On 2016-08-06 9:25 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> Then again, the Brie in my fridge is Boar's Head brand. Tastes
> >> wonderful, imported from France and surprisingly didn't cost an arm and
> >> a leg.
> >
> > I'll trust you on that and look for it next time I go. I like brie.
> >
>
> Being lactose intolerant, I have never been much of a cheese eater.
> Thanks to my coronary situation, I am not supposed to eat soft cheeses.
> But dang, it is hard to resist Brie.

Isn't there as much saturated fat and even more salt in hard cheese?

"jmcquown" > wrote in message
...
> On 8/6/2016 9:25 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> Then again, the Brie in my fridge is Boar's Head brand. Tastes
>>> wonderful, imported from France and surprisingly didn't cost an arm and
>>> a leg.
>>
>> I'll trust you on that and look for it next time I go. I like brie.
>>
> I don't know about your grocery store prices. I paid $5.55 for a good
> size wedge weighing in at 1/2 lb. at Publix. A little brie goes a long
> way.
>
> Jill

I love Brie but don't keep it around often, same with peanut butter because
I can really pig out on both.

Cheri

On 8/6/2016 2:29 PM, Cheri wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 8/6/2016 9:25 AM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> Then again, the Brie in my fridge is Boar's Head brand. Tastes
>>>> wonderful, imported from France and surprisingly didn't cost an arm and
>>>> a leg.
>>>
>>> I'll trust you on that and look for it next time I go. I like brie.
>>>
>> I don't know about your grocery store prices. I paid $5.55 for a good
>> size wedge weighing in at 1/2 lb. at Publix. A little brie goes a
>> long way.
>>
>> Jill
>
> I love Brie but don't keep it around often, same with peanut butter
> because I can really pig out on both.
>
> Cheri

I certainly don't keep it around. I bought it as a treat for my
birthday last month

Jill

On 2016-08-06 2:08 PM, Bruce wrote:
> In article >,
> says...
>>
>> On 2016-08-06 9:25 AM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> Then again, the Brie in my fridge is Boar's Head brand. Tastes
>>>> wonderful, imported from France and surprisingly didn't cost an arm and
>>>> a leg.
>>>
>>> I'll trust you on that and look for it next time I go. I like brie.
>>>
>>
>> Being lactose intolerant, I have never been much of a cheese eater.
>> Thanks to my coronary situation, I am not supposed to eat soft cheeses.
>> But dang, it is hard to resist Brie.
>
> Isn't there as much saturated fat and even more salt in hard cheese?
>

Beats me. The advise was to avoid soft cheeses. I don't eat much cheese
anyway.... unless there is Brie sitting in front of me.

In article >,
says...
>
> On 2016-08-06 2:08 PM, Bruce wrote:
> > In article >,
> > says...
> >>
> >> On 2016-08-06 9:25 AM, Gary wrote:
> >>> jmcquown wrote:
> >>>>
> >>>> Then again, the Brie in my fridge is Boar's Head brand. Tastes
> >>>> wonderful, imported from France and surprisingly didn't cost an arm and
> >>>> a leg.
> >>>
> >>> I'll trust you on that and look for it next time I go. I like brie.
> >>>
> >>
> >> Being lactose intolerant, I have never been much of a cheese eater.
> >> Thanks to my coronary situation, I am not supposed to eat soft cheeses.
> >> But dang, it is hard to resist Brie.
> >
> > Isn't there as much saturated fat and even more salt in hard cheese?
> >
> Beats me. The advise was to avoid soft cheeses. I don't eat much
cheese
> anyway.... unless there is Brie sitting in front of me.

I tend to avoid it too, but blue vein cheese has this magnetic pull for
me.

On Saturday, August 6, 2016 at 1:08:59 PM UTC-6, Bruce wrote:
> In article >,
> says...
> >
> > On 2016-08-06 2:08 PM, Bruce wrote:
> > > In article >,
> > > says...
> > >>
> > >> On 2016-08-06 9:25 AM, Gary wrote:
> > >>> jmcquown wrote:
> > >>>>
> > >>>> Then again, the Brie in my fridge is Boar's Head brand. Tastes
> > >>>> wonderful, imported from France and surprisingly didn't cost an arm and
> > >>>> a leg.
> > >>>
> > >>> I'll trust you on that and look for it next time I go. I like brie.
> > >>>
> > >>
> > >> Being lactose intolerant, I have never been much of a cheese eater.
> > >> Thanks to my coronary situation, I am not supposed to eat soft cheeses.
> > >> But dang, it is hard to resist Brie.
> > >
> > > Isn't there as much saturated fat and even more salt in hard cheese?
> > >
> > Beats me. The advise was to avoid soft cheeses. I don't eat much
> cheese
> > anyway.... unless there is Brie sitting in front of me.
>
> I tend to avoid it too, but blue vein cheese has this magnetic pull for
> me.

Its your parasitic nature.

On Sat, 6 Aug 2016 06:55:07 -0400, jmcquown >
wrote:

>Then again, the Brie in my fridge is Boar's Head brand.

Ah yes, thanks for reminding me to use the camembert I have.
Camembert on toast for breakfast coming up.

On 8/6/2016 4:02 PM, Je�us wrote:
> On Sat, 6 Aug 2016 06:55:07 -0400, jmcquown >
> wrote:
>
>> Then again, the Brie in my fridge is Boar's Head brand.
>
> Ah yes, thanks for reminding me to use the camembert I have.
> Camembert on toast for breakfast coming up.
>
Try deep frying chunks of Camembert or Brie and serving them with slices
of peach that have been slightly caramelised.
Graham

On Sat, 6 Aug 2016 16:09:47 -0600, graham > wrote:

>On 8/6/2016 4:02 PM, Je?us wrote:
>> On Sat, 6 Aug 2016 06:55:07 -0400, jmcquown >
>> wrote:
>>
>>> Then again, the Brie in my fridge is Boar's Head brand.
>>
>> Ah yes, thanks for reminding me to use the camembert I have.
>> Camembert on toast for breakfast coming up.
>>
>Try deep frying chunks of Camembert or Brie and serving them with slices
>of peach that have been slightly caramelised.

I like the sound of that, thanks. Peaches will be in season here in
about six months time.

On 2016-08-06 6:09 PM, graham wrote:
> On 8/6/2016 4:02 PM, Je�us wrote:
>> On Sat, 6 Aug 2016 06:55:07 -0400, jmcquown >
>> wrote:
>>
>>> Then again, the Brie in my fridge is Boar's Head brand.
>>
>> Ah yes, thanks for reminding me to use the camembert I have.
>> Camembert on toast for breakfast coming up.
>>
> Try deep frying chunks of Camembert or Brie and serving them with slices
> of peach that have been slightly caramelised.


Many years ago I had on a Danish restaurant in a nearby city and dessert
was deep fried Camembert with strawberry jam. Years later I was in
Denmark and my dessert one night was Camembert baked in a pastry and
served with a blueberry sauce.

On 2016-08-06 6:52 PM, Je�us wrote:
> On Sat, 6 Aug 2016 16:09:47 -0600, graham > wrote:

>> Try deep frying chunks of Camembert or Brie and serving them with slices
>> of peach that have been slightly caramelised.
>
> I like the sound of that, thanks. Peaches will be in season here in
> about six months time.
>

Peaches are in season here but the really local peaches are about the
size of plums because it has only rained once since April. The orchards
closer to the lake have been irrigating their orchards but few of the
farmers close to us have access to enough water to do that.

"jmcquown" > wrote in message
...
> On 8/6/2016 2:29 PM, Cheri wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 8/6/2016 9:25 AM, Gary wrote:
>>>> jmcquown wrote:
>>>>>
>>>>> Then again, the Brie in my fridge is Boar's Head brand. Tastes
>>>>> wonderful, imported from France and surprisingly didn't cost an arm
>>>>> and
>>>>> a leg.
>>>>
>>>> I'll trust you on that and look for it next time I go. I like brie.
>>>>
>>> I don't know about your grocery store prices. I paid $5.55 for a good
>>> size wedge weighing in at 1/2 lb. at Publix. A little brie goes a
>>> long way.
>>>
>>> Jill
>>
>> I love Brie but don't keep it around often, same with peanut butter
>> because I can really pig out on both.
>>
>> Cheri
>
> I certainly don't keep it around. I bought it as a treat for my birthday
> last month
>
> Jill

Yes, I sometimes buy it as a treat.

Cheri

jmcquown wrote in rec.food.cooking:

> On 8/6/2016 7:21 AM, Cindy Hamilton wrote:
> > On Saturday, August 6, 2016 at 6:55:12 AM UTC-4, Jill McQuown wrote:
> > > >
> > > My snooty brother introduced me to Boar's Head thinly sliced
> > > Prosciutto Panino. It's very thinly sliced Italian ham rolled up
> > > in mozarella. Delicious! But way over priced. Sorry, I'm not
> > > paying $15 for that. Fits well with a wine and cheese upper
> > > crust type party, if you're into that sort of thing. Heh.
> >
> > $15 per pound, isn't it? I certainly could enjoy 1/8 pound once in
> > a while as a treat.
> >
> $15 is the price that is stuck in my head. I don't recall the
> weight. I just know it was darned expensive considering it's pretty
> much a snack food item.
>
> Jill

I got some and I think it was the same. I was too slow to use it up
and as the cheese got a little green, it's one of the few things I
tossed because it also had meat in there. Didnt feel safe about it.

--

On 8/6/2016 6:12 PM, Dave Smith wrote:
> On 2016-08-06 6:09 PM, graham wrote:
>> On 8/6/2016 4:02 PM, Je�us wrote:
>>> On Sat, 6 Aug 2016 06:55:07 -0400, jmcquown >
>>> wrote:
>>>
>>>> Then again, the Brie in my fridge is Boar's Head brand.
>>>
>>> Ah yes, thanks for reminding me to use the camembert I have.
>>> Camembert on toast for breakfast coming up.
>>>
>> Try deep frying chunks of Camembert or Brie and serving them with slices
>> of peach that have been slightly caramelised.
>
>
> Many years ago I had on a Danish restaurant in a nearby city and dessert
> was deep fried Camembert with strawberry jam. Years later I was in
> Denmark and my dessert one night was Camembert baked in a pastry and
> served with a blueberry sauce.
>
Camembert with a dollop of mango or peach or apricot chutney and then
baked in pastry is delish.
Graham

On Sat, 6 Aug 2016 20:15:27 -0400, Dave Smith
> wrote:

>On 2016-08-06 6:52 PM, Je?us wrote:
>> On Sat, 6 Aug 2016 16:09:47 -0600, graham > wrote:
>
>>> Try deep frying chunks of Camembert or Brie and serving them with slices
>>> of peach that have been slightly caramelised.
>>
>> I like the sound of that, thanks. Peaches will be in season here in
>> about six months time.
>>
>
>Peaches are in season here but the really local peaches are about the
>size of plums because it has only rained once since April. The orchards
>closer to the lake have been irrigating their orchards but few of the
>farmers close to us have access to enough water to do that.

I think we are in for a very dry summer here too (just like last
year). At least we have had an extremely wet winter this year, which
has topped the dams up across the state. It's brought the construction
of my new shed to a halt for several months though.

On Sat, 6 Aug 2016 18:56:21 -0600, graham > wrote:

>On 8/6/2016 6:12 PM, Dave Smith wrote:
>> Many years ago I had on a Danish restaurant in a nearby city and dessert
>> was deep fried Camembert with strawberry jam. Years later I was in
>> Denmark and my dessert one night was Camembert baked in a pastry and
>> served with a blueberry sauce.
>>
>Camembert with a dollop of mango or peach or apricot chutney and then
>baked in pastry is delish.

Pears and cheese is another great combination.

On 8/6/2016 7:14 PM, Je�us wrote:
> On Sat, 6 Aug 2016 18:56:21 -0600, graham > wrote:
>
>> On 8/6/2016 6:12 PM, Dave Smith wrote:
>>> Many years ago I had on a Danish restaurant in a nearby city and dessert
>>> was deep fried Camembert with strawberry jam. Years later I was in
>>> Denmark and my dessert one night was Camembert baked in a pastry and
>>> served with a blueberry sauce.
>>>
>> Camembert with a dollop of mango or peach or apricot chutney and then
>> baked in pastry is delish.
>
> Pears and cheese is another great combination.
>
Blue cheese, pears and walnuts:-)
Graham

On Sat, 6 Aug 2016 19:21:50 -0600, graham > wrote:

>On 8/6/2016 7:14 PM, Je?us wrote:
>> On Sat, 6 Aug 2016 18:56:21 -0600, graham > wrote:
>>
>>> On 8/6/2016 6:12 PM, Dave Smith wrote:
>>>> Many years ago I had on a Danish restaurant in a nearby city and dessert
>>>> was deep fried Camembert with strawberry jam. Years later I was in
>>>> Denmark and my dessert one night was Camembert baked in a pastry and
>>>> served with a blueberry sauce.
>>>>
>>> Camembert with a dollop of mango or peach or apricot chutney and then
>>> baked in pastry is delish.
>>
>> Pears and cheese is another great combination.
>>
>Blue cheese, pears and walnuts:-)

Oh yes indeed!