Sorry to disapoint, but mine is a genuine post.
Sorry to disapoint, but mine is a genuine post.
I think he was talking about Stroller.Originally Posted by jaiyenyen
Sorry lads, I jumped the gun a bit
Add some peas. Will really improve the taste.Originally Posted by Marmite the Dog
Yea, and if not cooked til mushy them little bright green bastards do make it very pretty too.
Great idea guys!
What's a Stilton mushroom?
Oh dear...
Ok, Marmers, you must have made, cooked & consumed them by now. How did you find flat mushrooms here? How did they taste & where are the pics?
Yep. Only take a minute or two.Originally Posted by November Rain
I think Villa have them, but you use button mushrooms so I bought them instead.Originally Posted by November Rain
They tasted great. The midget was well impressed. No photos though; sorry.Originally Posted by November Rain
Well oh dear what? You mean like stuffed portabelos or just those little wimpy ones stuffed with a cheese filling? I made them last week but never called 'em Stiltons. Sounds like a six shooter.
Did you stuff them with Stilton?Originally Posted by Jet Gorgon
Maybe you could call them 'Plastic Seppo Cheese Mushrooms'?Originally Posted by Jet Gorgon
No I did mozz, parmesan and a bit of cheddar with green pepper, chive and bacon bitties. OK, but you need a ton to fill up.
A choice hunk of cheese from the privileged upper crust of Thai society might well mix rather nicely with a Ritz or a cracked wheat biscuit from the lower echelons of Isaan farmality over the holiday. Or maybe not. Port wine cheese is lovely. Brilliant, even.
Yes that a good combination. I rather prefer the taste of a Cox's Orange apple with the cheese, for just that little bit of sweetness.Originally Posted by sabang
I like a nice strong, or extra strong, cheddar. I used to be able to buy in in the local market in Blighty, but those days are long gone. Now days, something similar is sold in the local Tesco, but under brand name. Pilgrims choice is a good one but, failing that, I look for something with strong, on the label.
Appelwood is nice and most places do a low fat alternative that tastes nealy the same. A nice Danish blue, with it's feet firmly chained, is good on some nice crusty bread. I am not a wine person, but 'Neuf du pape' is a good hit with any of the above. That French 'Boursan' used to be tasty with bread but they seem to have calmed down the recipe and made it bland, IMHO.
Cracking thread BTW.
Last edited by Loombucket; 15-12-2008 at 03:44 AM. Reason: Speeling and Grandma
Couple of years ago I rather liked the 'Boursan' especially on a crusty roll, but you are right it does not now have that same taste.Originally Posted by Loombucket
Its funny now as all the supermarkets have got their Xmas cheese selections out.
A small cheeseboard with 3 or 4 differant cheese atrractively packaged but costing a fortune. Buy the cheeses separate and probably half the cost of the xmas selection.
Anyone ever tried a strong, sharp cheddar on a plain chocolate digestive biscuit? Yum.
Yes, that is good, but my fav is on hotcakes with real maple syrup.Originally Posted by November Rain
Wensleydale flicks my switch, as does ...
Red Windsor.
Brit pervOriginally Posted by Bubba
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