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You know who you are. Burnt fingertips from salvaging scraps of
- Thread starter marilynfl
- Start date
Of course! I was actually looking for a more obvious chocolatey one, but couldn't find
any with candles. But I found this - I could eat it off the screen!
http://www.johannauribes.com/SundayBestCakeD.jpg
any with candles. But I found this - I could eat it off the screen!
http://www.johannauribes.com/SundayBestCakeD.jpg
lin_in_seattle
Well-known member
Ang, I hope you have a great birthday!!!!!
It's a triple-cream, REALLY high fat content cheese, Ang- very delicious.
The first time I had it was in the 1980s. Served on Belgian endive leaves as an appetizer. I will never forget the first taste of it.
It is funny that it is being mentioned now- for the first time in 20 years I found it in my local grocery store last month. I didn't buy it because it is packaged in a cardboard container and I don't trust the handling prowess of this store chain. St Andre is very delicate cheese and must be handled with care. I hope you can taste it some day, Ang- incredible.
The first time I had it was in the 1980s. Served on Belgian endive leaves as an appetizer. I will never forget the first taste of it.
It is funny that it is being mentioned now- for the first time in 20 years I found it in my local grocery store last month. I didn't buy it because it is packaged in a cardboard container and I don't trust the handling prowess of this store chain. St Andre is very delicate cheese and must be handled with care. I hope you can taste it some day, Ang- incredible.
I'm late in posting but here is another idea, Charlie
I always have a Zip Lock bag in the freezer with odds and ends of cheese. I shred or just process with the steel blade of my food processor before dumping more in- and I use the mixture for whatever recipe I happen to be making that calls for cheese. I learned this tip from a Julia Child book long ago. Something so simple and yet so practical.
I always have a Zip Lock bag in the freezer with odds and ends of cheese. I shred or just process with the steel blade of my food processor before dumping more in- and I use the mixture for whatever recipe I happen to be making that calls for cheese. I learned this tip from a Julia Child book long ago. Something so simple and yet so practical.
This Baked Four-Cheese Pasta Casserole would take care of the Fontina and Gorgonzola. Check out the
yummy-sounding variations at the end too. I've heard this pasta is great.
http://www.surlatable.com/recipes/recipe_application/recipe_details.cfm?RecipeID=80
yummy-sounding variations at the end too. I've heard this pasta is great.
http://www.surlatable.com/recipes/recipe_application/recipe_details.cfm?RecipeID=80