kicks

[Nevada Ed]

Every now and then I go nuts on a certain thing, until I burn the bridges.

This year I finished up with my cheese thing, after finally getting my hands on a triple soft French cheese that I have been trying to taste for over a year and a half.

Now I am on a Mexican kick with home made, green Salsa Vedi and Chili Rellano as my stepping blocks.
I hope my wife will put up with me, on this trip.

 

[lihpster]

a triple soft French cheese that I have been trying to taste for over a year and a half.

Were it worth the trouble, Pilgrim?

 

[mtgianni]

Try Chile Rellenos with fresh Hatch chiles. You'll have to wait until late summer but that is a great meal.
[ame]https://www.amazon.com/Mexican-Family-Cooking-Aida-Gabilondo/dp/0449901629[/ame]

Go past the $95 new and buy one of the $8.95 used copies. It has some really ggod recipes in it.

 

[robvious]

I am on a Tamales kick currently.. new place opened a couple miles down the road, they are tasty and the ladies lovingly stuffing the corn husks are wonderful to. Haven't tried all the flavors and spice levels, but it will happen eventually. Enjoy the journey...

 

[Nevada Ed]

Were it worth the trouble, Pilgrim?

In my soft cheese list, it came out in 2nd place.

The only thing better to my taste buds, when left to warm up on the table for 60-90 minutes, befor spreading on bread or a cracker
was a brand of Brillat Savarin, from a reno specialty shop that is three times the price, but oh so good.

Sometimes one needs something a little better than a hunk of Walmart cheese, made in Wi.

 

[VictorLouis]

If you want another interesting cheese tangent, start seeking out
UNpasteurized options. Tough to find, but some tasty stuff.

 

[Rudi]

Sounds good to me!

 

[soFlaNative]

Biggest problem with soft cheese is cutting it.