Posted 10 July 2004 - 04:17 PM
Any advice on how to acclimate my tastebuds? Can one learn to like the veined behemoth?
Posted 13 July 2004 - 01:40 PM
Posted 13 July 2004 - 01:46 PM
And of course there are different types of blue cheese. Go down to a good market where they let you sample and go through the blue cheese to find more mellow ones you like. Talk to the cheese person. I did that recently at our local Metropolitan Market and she led me through the different types and how to use them.
Posted 13 July 2004 - 02:23 PM
-- Favorite Twilight Zone cookbook
Posted 15 July 2004 - 02:31 PM
Slice raisin pecan bread (even the mass-market la brea bakery bread works for this) and toast briefly under the broiler, just to warm it up and crisp the edges slightly. Then spread with gorgonzola dolce, and run under the broiler again until the cheese is slightly bubbly. The sweetness of the bread combined with the saltiness of the cheese is wonderful -- very full of umami -- and it actually goes well with a glass of full-bodied champagne -- this makes a nice brunch treat.
Posted 15 July 2004 - 02:50 PM