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" Trader Joe’s cave-aged blue cheese"
any more info on this ?
just asking : do cartelized onions re-heat well enough ?
why not do a large pan-full in the oven at the proper no-watch temp ?
I did French Onion Soup this way , way way back a la JuliaChild
worked well I recall.
remember when FOS was all the rage ?
back then.
" Trader Joe’s cave-aged blue cheese"
any more info on this ?
just asking : do cartelized onions re-heat well enough ?
why not do a large pan-full in the oven at the proper no-watch temp ?
