ISO: ISO: Curious and other fans of Food Network's Amy Thielan, I made

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orchid

Well-known member
the beer cheese soup from the show a few weeks ago and thought I'd give my 2 cents. I made the soup with a grilled pressed ham and cheese sandwich on Arnold's Steak rolls which was a nice combination. First day we really noticed a strong bitter taste and I had no idea why. From the beer? The cheese? Maybe the mustard? I just couldn't figure it out but I wasn't happy with it. It was edible and I had made the whole recipe and didn't want to waste it. So we had the same thing the next day and John suggested maybe adding more lemon juice. What a difference! Seriously, it just smoothed it out! We also have decided to cut down on the mustard next time. We love Dijon but I think maybe a little less and see what we think.http://www.foodnetwork.com/recipes/amy-thielen/best-ever-beer-cheese-soup.html

 
thanks for the 2cents. we do enjoy her show. the horseradish show was good, but I can't believe

she shredded those roots inside

so very pungent. she did have to escape outside, but better to just do it all outside. If horseradish can grow in MN, I'm thinking it will grow up here. will try to plant some this year.

 
LOL I had to laugh at her cause you could tell she didn't want to

do it inside. And she said you should do it outside so you just knew it was because of the show. She has a good show.

 
If I recall correctly, her home was surrounded by snow, so I am sure she and camera crew

preferred to stay indoors. I think she had a window open.

I made the stew from that same episode, everything was brown, and the method was interesting and time consuming. We both thought it to be just OK.
I do like her show, she is fresh, and the mid-western influence is nice.

 
It grows in Denver very well.I saw horseradish grated at

the Lancaster PA Central Market (wonderful wonderful place) and he kept a fan blowing across the bowl to do it inside.

 
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