Jack, Nice job! Yes, it was a good discussion indeed and you got our brains working a little bit.
It is also great to get to know you a little better. Keep 'em coming. Sherri On 10/17/06, jack scrimshaw <[EMAIL PROTECTED]> wrote: > > wow! i sure did make a good discussion here that's what i aimed for. Only > had cream cheese once in the states on a bagel yummy and parmizan is one i > have to try at some point apparently its a very good hard cheese one taht > italy can be proud of. > jack scrimshaw u k cowboy > ----- Original Message ----- > From: "Sherri Crum" <[EMAIL PROTECTED]> > To: <[email protected]> > Sent: Tuesday, October 17, 2006 3:40 PM > Subject: [RecipesAndMore] Re: the cheese debate > > > > > > I've thought of some more. > > > > Cream cheese--yum. Especially on Ritz crackers. > > > > Delma, Parmesan is good too, on microwaved vegetables. And, I used to > > make pasta and vegetables, like pasta and broccoli with a little > > chicken broth and sprinkle some Parmesan on top. That was good too. > > > > You sure did generate a good discussion, Jack. > > > > Sherri > > > > > > > > On 10/17/06, delma bliss <[EMAIL PROTECTED]> wrote: > >> > >> i love most all cheeses > >> guess i am part rat or something hahahaaha > >> i love craft singles > >> cottage cheese > >> parmasan > >> velveda > >> cheddar > >> and more > >> have any of you ever had > >> cottage cheese with pineapple, or with sliced peaches > >> i have took the sliced pepperoni and ritz crackers > >> and put cheese on it > >> also made mashed potatoes and added bacon bits and cheese to them. > >> Delma > >> ----- Original Message ----- > >> From: "Sherri Crum" <[EMAIL PROTECTED]> > >> To: <[email protected]> > >> Sent: Tuesday, October 17, 2006 6:25 AM > >> Subject: [RecipesAndMore] Re: the cheese debate > >> > >> > >> > > >> > Hi Jack, > >> > > >> > Let me just put it this way. I like cheese. Not the stinky ones--I > >> > don't think anyway--I could never get them past my nose. I like sharp > >> > Cheddar, colby/longhorn, Muenster, ... I eat it just cut from the > >> > fridge, or on sandwitches, on chili, in cooked and baked dishes. > >> > > >> > Also, I like some of the varieties, cheese with pepperoni or some > >> > mixed blends like Cheddarella ... > >> > > >> > But, when I make a grilled cheese sandwitch, at home, I use plain old > >> > American. > >> > > >> > Interesting topic. > >> > > >> > Sherri > >> > > >> > On 10/17/06, jack scrimshaw <[EMAIL PROTECTED]> wrote: > >> >> okay this is a real interesting one or a real boring one dipending on > >> >> your > >> >> take but i had to pst this. What is your particular favourite kind of > >> >> cheese > >> >> not just on a sandwitch but for all the cheesey lovers like me who > >> >> steal > >> >> a > >> >> bit from the fridge. Is it a mild or mature bit of chedar, or perhaps > >> >> a > >> >> stinky blue stillton or one of the ones with grape pips or pepper > >> >> pieces > >> >> in. > >> >> Myself i like a mature chedar medium or white but i never used too. > >> >> But > >> >> what > >> >> about the rest of you after all it ai'nt easy being cheesey. Cheers > >> >> jack. > >> >> jack scrimshaw u k cowboy > >> >> > >> >> > > >> >> > >> > > >> > > > >> > > >> > > >> > > >> > -- > >> > No virus found in this incoming message. > >> > Checked by AVG Free Edition. > >> > Version: 7.1.408 / Virus Database: 268.13.4/476 - Release Date: > >> > 10/14/2006 > >> > > >> > > >> > >> > >> > > >> > > > > > > > > > > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
