Path: news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail From: Bruce Newsgroups: rec.food.cooking Subject: Re: Blue cheese dip. Date: Mon, 10 Mar 2025 04:52:02 +1100 Organization: A noiseless patient Spider Lines: 30 Message-ID: References: <67cb2152$12$13$882e4bbb@reader.netnews.com> MIME-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit Injection-Date: Sun, 09 Mar 2025 18:52:08 +0100 (CET) Injection-Info: dont-email.me; posting-host="5baea6e9cffbb0b282cd30f133e6b3a9"; logging-data="905994"; mail-complaints-to="abuse@eternal-september.org"; posting-account="U2FsdGVkX19JuHx5en/hUh+2Rhz4Bhh6" User-Agent: ForteAgent/8.00.32.1272 Cancel-Lock: sha1:cBknf6G98A4XybQskeoDOphrkgQ= On Sun, 9 Mar 2025 10:49:42 -0000 (UTC), Cindy Hamilton wrote: >On 2025-03-09, Janet wrote: >> In article , >> leoblaisdell@sbcglobal.net says... >>> >>> On 2025-03-07, Cindy Hamilton wrote: >>> >>> > If memory serves, my husband uses a touch of garlic, Worcestershire >>> > sauce, and Tabasco. >>> >>> I make Christmas cheese with gorgonzola. Besides garlic and finely diced >>> onion, Tabasco and Worcestershire are used as well. Cream cheese rounds >>> out the ingredient list. >>> Since that's the only thing I make with "any" blue cheese, I have nothing >>> else to add. >> >> We just eat Gorgonzola. Or Stilton. Or any of the many >> different blue cheeses available here. > >People like to use blue cheese of one sort or another as an >ingredient. Everybody's different. I like it too much to combine other flavours with it. Other than bread or crackers, that is. -- Bruce