Re: 2 q's

	Re: 2 q's

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Subject

Author

Date

Re: 2 q's

Bob Morrison

09-13-2007

Re: 2 q's

MiamiCuse

09-27-2007

Re: 2 q's

Edgar

09-27-2007

Re: 2 q's

Kris Krieger

09-28-2007

Re: 2 q's

09-29-2007

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Posted by Bob Morrison on September 13, 2007, 11:30 am

In a previous post Don wrote...

> Whats that white stuff on the outside of brie and are you supposed to cut it

> off?

The white stuff is cheese mold and it is edible. For a really tasty treat
try this:

Get some lox or hard smoked salmon
Cut a baguette into slices and lightly toast it
Pop the brie in the microwave until it softens
Spread some slightly melted brie on the baguette slices and top with the
salmon. Follow with a swallow of nice white wine.

--
Bob Morrison, PE, SE
R L Morrison Engineering Co
Structural & Civil Engineering
Poulsbo WA
bob at rlmorrisonengr dot com

Posted by MiamiCuse on September 27, 2007, 12:15 am

anyone into Sake and Sashimi?

MC

Posted by Edgar on September 27, 2007, 12:09 pm

> anyone into Sake and Sashimi?

> MC

I love both, but don't really know sake from sake. Usually just order
whatever the house has (warm of course).

--
Edgar

--
Posted via a free Usenet account from http://www.teranews.com

Posted by Kris Krieger on September 28, 2007, 4:59 pm

_bEs2bbnZ2dnUVZ_rOpnZ2d@dsli.com:

> anyone into Sake and Sashimi?

> MC

No, and gawd no ;)

Posted by ++ on September 29, 2007, 9:54 pm

Kris Krieger wrote:

>_bEs2bbnZ2dnUVZ_rOpnZ2d@dsli.com:

>>anyone into Sake and Sashimi?

>>MC

>No, and gawd no ;)

depends on the sake and depends on the precise kind of sashimi. Why,
gonna make me some?

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