> and
> > Gruyere as a fondue sauce. Perhaps we could get Adam Churvis to
comment -
> > our resident chef/gourmand. ;)
Patrick Harkins is quite literally an expert on cheese from a cheesemaker's
point of view, so he can tell you everything you'll ever need to know about
it. He's the man I call on when the subject comes up.
As far as fondue, I do like a gruyere with a hint of garlic, splash of dry
white wine, and a few grindings of white pepper. Gruyere has a very refined
texture and taste. A simple bread to dip so I can taste the cheese. Mmmmm!
:)
> They've got a good Scotch selection too. Don't know much about Scotch. Any
> recommendations?
> http://www.fitchschops.com/lounge.htm
I recently switched from bourbon to single malt whisky. The quality stuff
really is worth it, IMHO. Very smooth, with an aroma you can truly savor.
My current scotch is a Macallan 12-year single malt, but I'm upgrading to
the 18-year Macallan starting with my next purchase. I drink very little so
these things last me a long time, so it's like spreading my payment out over
time. Yeah, that's the ticket! Spreeeeeeeeading out my payment. That's a
good way to justify it. Yeah... Works for me! :)
Respectfully,
Adam Phillip Churvis
Member of Team Macromedia
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