I grew up in upstate New York. I like my cheddar cheese to bite back. One of the best bits of culinary advice my mother gave me was to use sharp cheddar in macaroni and cheese. Unfortunately, finding truly sharp cheddar here in Washington is nearly impossible. Julian decided to make patty melts for dinner …
Tag: cheese
Permanent link to this article: http://ediblethoughts.com/2021/09/17/who-dumbed-down-the-cheese/
Feb 11
The Wisconsin Omelet
We had some leftover bratwurst from last night’s dinner. Julian suggested chopping them up into my weekly omelet. We have now invented the Wisconsin omelet, to join the diner standards of Western and Denver omelets. Here is the recipe: Chop up your leftover (cooked) bratwurst and frizzle in your omelet pan. Remove from pan and …
Permanent link to this article: http://ediblethoughts.com/2017/02/11/the-wisconsin-omelet/
Nov 22
Raclette
One of our cold weather dinners consists of raclette. Consider this fondue without the pot and long forks. Raclette is a gruyere-type cheese that is softer and melts better. It’s a common cheese in the French and Swiss Alps. It can be found in well-stocked cheese departments. We prefer the Swiss to the French version. …
Permanent link to this article: http://ediblethoughts.com/2015/11/22/raclette/
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