i really like havarti dill as well, and in quiches

another good one is smoked gouda

but yes i love me some pepper jack..anything with a unique flavor

I just had some havarti dill on a corned beef and rye sandwich. Well, half a sandwich.

Looks like any other beef broccoli dish amirite? Killer recipe.

http://images.tapatalk-cdn.com/15/05...88a5ddfeb1.jpg

Do you check out the artisinals, or just the major cheese groups.

If the former, I recommend St. Albray. It's a mild variation on Camembert, but what I love is how nutty it is. It's creamy in the range of a solid brie, and very buttery, but the aftertaste is just like sunflower seed [just the meat, not the brine of the husk].

Pepper jack in Cordon Bleu? Yikes! That's an elegant delicate French dish calling for creamy white French cheese or even Swiss. Pepper jack adds a Mexican flavor—a peasant touch.

No offense, and I'm sure it's delicious, but that picture SCREAMS 'plenty of fiber all week, coffee and cigarette with breakfast, each loaf a clean pinch.'

Yep! I love Brady's balls, alright. Love that tag. Thanks.

I also topped it with a piccata sauce if you didn't notice. Nothing wrong with trying new things. I wouldn't call chicken cordon bleu elegant if you live America. It's awesome with sharp cheddar too. Sometimes things are better if done differently. Have you tried ketchup on Mac n Cheese?

I'm lost

he isnt allowed that much red meat at the old folks home, plus it would take him forever to gum even one of those slices

Oh I love fiber. I could eat a ribeye every other day lol. You top a ribeye with Gorgonzola I'll be in heaven.

What about tube steak? Is that a favorite?

I just kind of figured she was more of a clam digger or fish taco muncher

It looks like the glisteningest firm curly dump.

A refreshing change from Claynus' curry pics, that look like green apple splatters.

from the kitchen of BEP

http://i211.photobucket.com/albums/b...1/IMG_0233.jpg