On 20/04/2024 20:05, Graham wrote:
> On 2024-04-20 11:10 a.m., Dave Smith wrote:

>> Blue cheese and pear in one of the world's
>> great flavour combinations.
>
> I've made this a few times to great acclaim from my dinner guests:
>
> https://www.youtube.com/watch?v=B100Bz3yfrk
>
> https://www.lovefood.com/recipes/59493/michel-roux-jrs-hot-pears-with-roquefort-and-walnuts-recipe
>
> As a rule, I don't like blue cheeses but this recipe is great.

I don't enjoy blue cheese on its own, but it combines beautifully with
pears and walnuts.

On Sat, 20 Apr 2024 21:03:58 +0100
S Viemeister <firstname@lastname.oc.ku> wrote:

> I don't enjoy blue cheese on its own

SFW!

On 2024-04-20 2:03 p.m., S Viemeister wrote:
> On 20/04/2024 20:05, Graham wrote:
>> On 2024-04-20 11:10 a.m., Dave Smith wrote:
>
>>> Blue cheese and pear in one of the world's great flavour combinations.
>>
>> I've made this a few times to great acclaim from my dinner guests:
>>
>> https://www.youtube.com/watch?v=B100Bz3yfrk
>>
>> https://www.lovefood.com/recipes/59493/michel-roux-jrs-hot-pears-with-roquefort-and-walnuts-recipe
>> As a rule, I don't like blue cheeses but this recipe is great.
>
>
> I don't enjoy blue cheese on its own, but it combines beautifully with
> pears and walnuts.
>
You should try this recipe. It's a winner.

On Sat, 20 Apr 2024 15:30:09 -0600, Graham <g.stereo@shaw.ca> wrote:

>On 2024-04-20 2:03 p.m., S Viemeister wrote:
>> On 20/04/2024 20:05, Graham wrote:
>>> On 2024-04-20 11:10 a.m., Dave Smith wrote:
>>
>>>> Blue cheese and pear in one of the world's great flavour combinations.
>>>
>>> I've made this a few times to great acclaim from my dinner guests:
>>>
>>> https://www.youtube.com/watch?v=B100Bz3yfrk
>>>
>>> https://www.lovefood.com/recipes/59493/michel-roux-jrs-hot-pears-with-roquefort-and-walnuts-recipe
>>> As a rule, I don't like blue cheeses but this recipe is great.
>>
>>
>> I don't enjoy blue cheese on its own, but it combines beautifully with
>> pears and walnuts.
>>
>You should try this recipe. It's a winner.

Isn't it just a matter of putting two things in your mouth at the same
time?

On 20/04/2024 22:30, Graham wrote:
> On 2024-04-20 2:03 p.m., S Viemeister wrote:
>> On 20/04/2024 20:05, Graham wrote:
>>> On 2024-04-20 11:10 a.m., Dave Smith wrote:
>>
>>>> Blue cheese and pear in one of the world's great flavour combinations.
>>>
>>> I've made this a few times to great acclaim from my dinner guests:
>>>
>>> https://www.youtube.com/watch?v=B100Bz3yfrk
>>>
>>> https://www.lovefood.com/recipes/59493/michel-roux-jrs-hot-pears-with-roquefort-and-walnuts-recipe
>>>
>>> As a rule, I don't like blue cheeses but this recipe is great.
>>
>>
>> I don't enjoy blue cheese on its own, but it combines beautifully with
>> pears and walnuts.
>>
> You should try this recipe. It's a winner.

It does sound good.
I'll add it to my list for next month.

On 2024-04-20 4:03 p.m., S Viemeister wrote:
> On 20/04/2024 20:05, Graham wrote:
>> On 2024-04-20 11:10 a.m., Dave Smith wrote:
>
>>> Blue cheese and pear in one of the world's great flavour combinations.
>>
>> I've made this a few times to great acclaim from my dinner guests:
>>
>> https://www.youtube.com/watch?v=B100Bz3yfrk
>>
>> https://www.lovefood.com/recipes/59493/michel-roux-jrs-hot-pears-with-roquefort-and-walnuts-recipe
>> As a rule, I don't like blue cheeses but this recipe is great.
>
>
> I don't enjoy blue cheese on its own, but it combines beautifully with
> pears and walnuts.
>

I can't eat walnuts but I am all in for the pear and blue cheese
combination. I have always thought it was one of the world's great
flavour combintations. It turned me on to blue cheese.

I have posted frequently about my wife despising beets but I tempted her
to try something that she liked so much that a couple weeks later she
made it for me. It was a salad with bibb lettuce, roasted beets, blue
cheese and walnuts with a lemon juice and olive oil dressing. I picked
the walnuts out of mine. She did not pick the beets out of hers.

On 4/20/2024 1:10 PM, Dave Smith wrote:
> On 2024-04-20 12:24 p.m., cshenk wrote:
>> S Viemeister wrote:
>>
>>>> I don't think I've tasted gorganzola yet.  What's it like?
>>>>
>>> It's an Italian blue cheese - bit like Stilton.
>>
>> Ah, that's why.  I'm not really a fan of blue cheeses.  Give me a good
>> butterkaiesr instead!
>
> Maybe you should try pairing it with the right foods to help you acquire
> a taste for it. Blue cheese and pear in one of the world's great flavour
> combinations.

Not everyone likes really strong cheeses. My father loved limburger.
You couldn't pay me enough to taste it. Can't get past the smell.

Jill

On 2024-04-19, S Viemeister <firstname@lastname.oc.ku> wrote:
> On 19/04/2024 20:58, cshenk wrote:
>> I don't think I've tasted gorganzola yet. What's it like?
> It's an Italian blue cheese - bit like Stilton.

The only blue cheese I buy is gorgonzola. I buy it once a year to make
Christmas cheese, Mom's recipe, stolen from someone else in the Fifties.
;)

On 2024-04-20, Dave Smith <adavid.smith@sympatico.ca> wrote:

> Maybe you should try pairing it with the right foods to help you acquire
> a taste for it. Blue cheese and pear in one of the world's great flavour
> combinations.

Amen!

On 2024-04-20 6:11 p.m., jmcquown wrote:
> On 4/20/2024 1:10 PM, Dave Smith wrote:
>> On 2024-04-20 12:24 p.m., cshenk wrote:

>>> Ah, that's why.  I'm not really a fan of blue cheeses.  Give me a good
>>> butterkaiesr instead!
>>
>> Maybe you should try pairing it with the right foods to help you
>> acquire a taste for it. Blue cheese and pear in one of the world's
>> great flavour combinations.
>
> Not everyone likes really strong cheeses.  My father loved limburger.
> You couldn't pay me enough to taste it.  Can't get past the smell.
>

I had it once. It was okay, but then I smelled it on my breath. My
friend had been given a cheese basket and we were nibbling away at it
and he came across one that he liked, cut off a piece and handed it to
me to try. I popped it into my mouth and bit into it. I noticed he had a
strange and unpleasant look on his face. I asked him what was wrong and
when I spoke I smelled it on my breath. Straight whiskey would not get
rid of that stench.

On Sat, 20 Apr 2024 18:11:43 -0400
jmcquown <j_mcquown@comcast.net> wrote:

> My father loved limburger.

Thankfully he'd dead now.

On Sat, 20 Apr 2024 18:11:48 -0400
Dave Smith <adavid.smith@sympatico.ca> wrote:

> I can't eat walnuts

No one cares.

On Sat, 20 Apr 2024 18:19:06 -0400
Dave Smith <adavid.smith@sympatico.ca> wrote:

> I noticed he had a
> strange and unpleasant look on his face. I asked him what was wrong
> and when I spoke I smelled it on my breath. Straight whiskey would
> not get rid of that stench.

Bet that made for some nasty french kissing for ya'll.

On 4/20/2024 6:17 PM, Leonard Blaisdell wrote:
> On 2024-04-20, Dave Smith <adavid.smith@sympatico.ca> wrote:
>
>> Maybe you should try pairing it with the right foods to help you acquire
>> a taste for it. Blue cheese and pear in one of the world's great flavour
>> combinations.
>
> Amen!

Wouldn't you have to like pears, first?

Jill

On 4/20/2024 6:16 PM, Leonard Blaisdell wrote:
> On 2024-04-19, S Viemeister <firstname@lastname.oc.ku> wrote:
>> On 19/04/2024 20:58, cshenk wrote:
>
>>> I don't think I've tasted gorganzola yet. What's it like?
>
>> It's an Italian blue cheese - bit like Stilton.
>
>
> The only blue cheese I buy is gorgonzola. I buy it once a year to make
> Christmas cheese, Mom's recipe, stolen from someone else in the Fifties.
> ;)

This is twice recently I've seen you mention making "Christmas cheese".
Okay, what is it? A cheese log? Cheese rolled in crushed walnuts?

Jill

On Sat, 20 Apr 2024 18:51:08 -0400
jmcquown <j_mcquown@comcast.net> wrote:

> Okay, what is it? A cheese log? Cheese rolled in crushed walnuts?

Nice attempt at foreplay.

You turning tricks down at Stuckey's now?

On 2024-04-20 6:48 p.m., jmcquown wrote:
> On 4/20/2024 6:17 PM, Leonard Blaisdell wrote:
>> On 2024-04-20, Dave Smith <adavid.smith@sympatico.ca> wrote:
>>
>>> Maybe you should try pairing it with the right foods to help you acquire
>>> a taste for it. Blue cheese and pear in one of the world's great flavour
>>> combinations.
>>
>> Amen!
>
> Wouldn't you have to like pears, first?
>
I have to admit that I never even thought about that. I can't imagine
anyone not liking pears. But, what the heck. I have trouble
understanding people not liking peas or green beans.

On Sat, 20 Apr 2024 18:48:38 -0400
jmcquown <j_mcquown@comcast.net> wrote:

> Wouldn't you have to like pears, first?

And Alewives.

On 4/20/2024 6:31 PM, Marge Anal wrote:
> On Sat, 20 Apr 2024 18:11:48 -0400
> Dave Smith <adavid.smith@sympatico.ca> wrote:
>
>> I can't eat walnuts
>
> No one cares.
>

Ha Ha Ha, You crack me up. That was very witty.

On 4/20/2024 7:02 PM, Marge Anal wrote:
> On Sat, 20 Apr 2024 18:51:08 -0400
> jmcquown <j_mcquown@comcast.net> wrote:
>
>> Okay, what is it? A cheese log? Cheese rolled in crushed walnuts?
>
> Nice attempt at foreplay.
>
> You turning tricks down at Stuckey's now?
>

Ha Ha Ha, You crack me up. That was very witty.

On 2024-04-20, jmcquown <j_mcquown@comcast.net> wrote:
> On 4/20/2024 6:16 PM, Leonard Blaisdell wrote:
>> The only blue cheese I buy is gorgonzola. I buy it once a year to make
>> Christmas cheese, Mom's recipe, stolen from someone else in the Fifties.

> This is twice recently I've seen you mention making "Christmas cheese".
> Okay, what is it? A cheese log? Cheese rolled in crushed walnuts?

I've posted the recipe here over the years. It ain't Christmas but here's
a version that I sent to my SIL, some years ago. Anyone who dislikes
blue cheese will hate this. It's terrific with wheat thins!

"Mom's Christmas Cheese"

Hi Nette,

I really thought I had sent you this at one time. I apologize.

1 pound Gorgonzola (crumbled)
1 pound Philadelphia Cream Cheese (2 pkgs)
1/4 pound salted butter
1 heaping tablespoon minced and rinsed yellow onion (use a food
processor if you have it to chop it finely)
2 medium cloves of garlic crushed (I use a garlic press)
10 to 14 shakes of Tabasco
8 to 10 shakes of Worcestershire

Yeah, shakes. These are hefty shakes, not taps or drips. FWIW, it's hard
to get wrong. Oh, and let the butter and cream cheese sit out and soften
a bit before mixing.

Crumble the gorgonzola [1], add the cream cheese and butter and start the
mixer [2] on one of the lower settings until you can kick it up to more
than medium. Whir it for a couple of minutes and stop it. Add the rest
of the ingredients and start the mixer at your last used setting until
everything is blended well [3]. Put in suitable containers [8 oz or
better] and give them out (or keep them). The recipe scales well. I used
to start out with 4 pounds of gorgonzola and 4 times the other ingredients.

This spread is probably great with other things, but to us, wheat thins,
wheat thins, wheat thins. It's the only time we eat wheat thins.

[1] I used to get about a half wheel of gorgonzola. Nowadays, I can only
find about five ounce containers of crumbled gorgonzola. If five ounces,
use three containers. You won't miss the missing ounce out of the pound.
[2] Mom used a powerful Sunbeam mixer. I use a KitchenAid with beater
blade. A food processor isn't optimal in my experience for the actual
mixing of the cheese. It's just OK.
[3] Do not refrigerate the blended cheese before putting in containers.
It will get stiff and hard to work with.

leo

On 4/20/2024 7:02 PM, Dave Smith wrote:
> On 2024-04-20 6:48 p.m., jmcquown wrote:
>> On 4/20/2024 6:17 PM, Leonard Blaisdell wrote:
>>> On 2024-04-20, Dave Smith <adavid.smith@sympatico.ca> wrote:
>>>
>>>> Maybe you should try pairing it with the right foods to help you
>>>> acquire
>>>> a taste for it. Blue cheese and pear in one of the world's great
>>>> flavour
>>>> combinations.
>>>
>>> Amen!
>>
>> Wouldn't you have to like pears, first?
>>
> I have to admit that I never even thought about that. I can't imagine
> anyone not liking pears. But, what the heck. I have trouble
> understanding people not liking peas or green beans.
>
>
There is something about the texture of pears, I don't quite know how to
describe it other than slightly gritty.

Jill

On 4/20/2024 7:53 PM, Leonard Blaisdell wrote:
> On 2024-04-20, jmcquown <j_mcquown@comcast.net> wrote:
>> On 4/20/2024 6:16 PM, Leonard Blaisdell wrote:
>
>>> The only blue cheese I buy is gorgonzola. I buy it once a year to make
>>> Christmas cheese, Mom's recipe, stolen from someone else in the Fifties.
>
>> This is twice recently I've seen you mention making "Christmas cheese".
>> Okay, what is it? A cheese log? Cheese rolled in crushed walnuts?
>
>
> I've posted the recipe here over the years. It ain't Christmas but here's
> a version that I sent to my SIL, some years ago. Anyone who dislikes
> blue cheese will hate this. It's terrific with wheat thins!
>
> "Mom's Christmas Cheese"
>
> Hi Nette,
>
> I really thought I had sent you this at one time. I apologize.
>
> 1 pound Gorgonzola (crumbled)
> 1 pound Philadelphia Cream Cheese (2 pkgs)
> 1/4 pound salted butter
> 1 heaping tablespoon minced and rinsed yellow onion (use a food
> processor if you have it to chop it finely)
> 2 medium cloves of garlic crushed (I use a garlic press)
> 10 to 14 shakes of Tabasco
> 8 to 10 shakes of Worcestershire
>
> Yeah, shakes. These are hefty shakes, not taps or drips. FWIW, it's hard
> to get wrong. Oh, and let the butter and cream cheese sit out and soften
> a bit before mixing.
>
> Crumble the gorgonzola [1], add the cream cheese and butter and start the
> mixer [2] on one of the lower settings until you can kick it up to more
> than medium. Whir it for a couple of minutes and stop it. Add the rest
> of the ingredients and start the mixer at your last used setting until
> everything is blended well [3]. Put in suitable containers [8 oz or
> better] and give them out (or keep them). The recipe scales well. I used
> to start out with 4 pounds of gorgonzola and 4 times the other ingredients.
>
> This spread is probably great with other things, but to us, wheat thins,
> wheat thins, wheat thins. It's the only time we eat wheat thins.
>
(snippage)
>
> leo

Okey doke, so it's a cheese spread for wheat thins (or other crackers,
but I get it, wheat thins!) Thanks!

Jill

On 2024-04-20 7:54 p.m., jmcquown wrote:
> On 4/20/2024 7:02 PM, Dave Smith wrote:
>> On 2024-04-20 6:48 p.m., jmcquown wrote:
>>> On 4/20/2024 6:17 PM, Leonard Blaisdell wrote:
>>>> On 2024-04-20, Dave Smith <adavid.smith@sympatico.ca> wrote:
>>>>
>>>>> Maybe you should try pairing it with the right foods to help you
>>>>> acquire
>>>>> a taste for it. Blue cheese and pear in one of the world's great
>>>>> flavour
>>>>> combinations.
>>>>
>>>> Amen!
>>>
>>> Wouldn't you have to like pears, first?
>>>
>> I have to admit that I never even thought about that. I can't imagine
>> anyone not liking pears. But, what the heck. I have trouble
>> understanding people not liking peas or green beans.
>>
>>
> There is something about the texture of pears, I don't quite know how to
> describe it other than slightly gritty.
>

Old pears can be mealy.

On 4/20/2024 8:01 PM, Dave Smith wrote:
> On 2024-04-20 7:54 p.m., jmcquown wrote:
>> On 4/20/2024 7:02 PM, Dave Smith wrote:
>>> On 2024-04-20 6:48 p.m., jmcquown wrote:
>>>> On 4/20/2024 6:17 PM, Leonard Blaisdell wrote:
>>>>> On 2024-04-20, Dave Smith <adavid.smith@sympatico.ca> wrote:
>>>>>
>>>>>> Maybe you should try pairing it with the right foods to help you
>>>>>> acquire
>>>>>> a taste for it. Blue cheese and pear in one of the world's great
>>>>>> flavour
>>>>>> combinations.
>>>>>
>>>>> Amen!
>>>>
>>>> Wouldn't you have to like pears, first?
>>>>
>>> I have to admit that I never even thought about that. I can't imagine
>>> anyone not liking pears. But, what the heck. I have trouble
>>> understanding people not liking peas or green beans.
>>>
>>>
>> There is something about the texture of pears, I don't quite know how
>> to describe it other than slightly gritty.
>>
>
> Old pears can be mealy.
>
>
I guess I've never had a pear that wasn't old. They aren't something I
look for. Even the canned pears my mother used to buy had an unpleasant
texture.

Jill