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http://www.thebigcheeseinc.com/bigcheese/s...etail&ProdID=35 This Bavarian cousin to Saga Blue combines a very creamy cheese base, the saltiness provided by the blue-veining.

i wonder if i have dulled tastebuds but i can't seem to understand wine. i dont get all these wild wonderful complex flavors. to me it either tastes agreeable or plain yucky.

German Blue Cheese. It's a cross between Camembert and Gorgonzola hence the name Cambozola

oh one brand that consistently almost never turns up in Knife discussions. WMF are they any good? they sure are pricey. They're german forged blades but are they good or crap?

am i the only one who likes Cambozola?

many many many thanks Suzanne. that review was hilarious and very true. There I sat at Borders browsing the book. Even grabbed a Comfy couch to flip slowly through the book. Still too confusing so I told myself I'll buy the book someday and actually try to figure it out. The pictures are really pretty though *LOL* the fictitious jenny quite describes me (male version though) when i buy things, i like to get the best i can afford. Cookbooks and utensils of celebrity chefs? No more than guys who wear the jersey of their favorite athelete. A little idol-worshipping in that sense. Thanks all the same for the excellent review.

i ate the roe of HorseShoe crab while i was on Holiday at Phuket. can't seem to find the recipe but i think it was just steamed and eaten like that

many thanks to everyone. i've learnt a lot from this forum.

There's a fruit called a Durian which seems to provoke similar reactions.

this is the cookboook i sooo badly wanna buy http://www.amazon.com/exec/obidos/ASIN/047...3265000-5960662 however it is expensive and currently i am swamped with bills and really need to clear them before i think of such an expense.

most interesting crab i have eaten is the Horseshoe crab where one eats only the Roe. Tastes nutty and crunchy. Delicious. Best Crab? Grilled Alaskan King Crab my mouth waters at the thought. Exotic crabs? hmmm I like Hairy Crab...steamed and eaten with Mayonaise. I dont really like Flower Crabs. Sri Lankan Mudcrabs with Pepper sauce is YUMMY.

but you can use it as a Sled in... Survivor : Siberia

Blue Cheese! yup Gorgonzola is GOOOD so is Stilton but I live alone and I can never seem to finish my food before it goes all icky. I have this saturation point with Blue Cheeses. Try Gorgonzola sliced thinly on a thickly sliced Bacon & Scrambled eggs open faced Sarnie

about a dozen, most of the time i borrow from the library.

I know that for many of you, having to pick your favourite cheese is tantamount to saying: who is your favourite child, but if you had to pick...ok 3 top fav Cheeses, which would they be? 3 Cheeses you can't live without. Mine are: Buffalo Mozarella Cambozola Parmesean - the REAL stuff in a block, not the cardboard tube from Kraft at Safeway.

gorgeous cutting board but could you actually bring yourself to mark it when you use it with a knife? OUCH

Fish Heads - Makes good Curry Salmon Eggs - in Canada we use them as bait *LOL* In Japan, Ikura, expensive sushi topping. I remember back when Geoduck was cheap.

sounds do-able but it's gonna weight a fricking TON!!!!

reminds me of this interesting question i had: If almost every knife manufacturer recommends that you NEVER use your knives on a Ceramic or Glass cutting board, the why the HECK would any manufacturer make Ceramic/Stone/Glass cutting boards in the first place?

What exactly does Truffles (the black variety) taste like? I've had the occassional so called "truffle" flavored dish but I have yet to have eaten a dish with visible flecks of the black fungi. I wish i could afford a piece and try it out myself but before I plunk good money down, I'd like to know what about it that sets the culinary world on its ear and causes people to pay good money. Is it really that good? Or is it just marketing Hype. I was reading an Alain Ducasse recipe book and he seems to be unable to cook a dish without truffles.

omigosh! that is soooo beautiful. you guys are totally hardcore :) i'm gonna buy that knife someday. WHOA

I wonder why Asian knives don't have Bolsters (full bolsters that is) Are they meant to be held differently?

If you Drink, Don't Dice.

Amen to that! *LOL*

the cast iron would and could seriously crack skulls like eggs