52 minutes ago, kayb said:I love that cheese board. Slab. Whatever. Is it slate?
What kind of dough do you use for the bierocks? Looks somewhat like pizza crust dough. Is it? Reminds me of calzones, which I used to make more often when my foster son lived with me because he could LIVE on calzones. I make something similar with rye bread dough, sliced pastrami, sliced Swiss, and well-drained kraut. Make it in a big loaf with a woven top, and slice it in hunks. Great for a football party. Like this:
Kay, I remember when you first posted this--it made me drool then, and it's making me drool now.
This is the dough recipe--I know it seems like a lot of sugar, but that's what makes bierocks bierocks.
Dough recipe
1 (.25 oz.) envelope fast acting dry yeast
1 cup warm milk
1/3 cup granulated sugar
1 teaspoon salt
1/3 cup butter (melted and cooled)
1 egg, beaten
3 1/2 cups all-purpose flour
Edited to add--YES the cheese board is slate. I could have written the names of the cheese on there but I didn't.
38 minutes ago, IowaDee said:Oh Shelby, you are going to be the death of me. I LOVE shopping at igourmet and my poor check book reflects it in spades. It is so cool that they even have a category called "stinky cheese". I like to think they did that just for me. Anything with the word "truffle" calls out to me loudly. Combine that with cheese and I'm a goner.
My family seems to be born minus a hunting gene so I enjoy reading your blog so much.
UGH I love igourmet, too. We must be twins. Their cheese selection is outstanding.
Thanks for the kind words about my blog--makes my day 
