So in California for a few months and I got worried...
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where am I gong to get my St Agur fix? That creamy, nutty, deep, unctuous, orgasm of a blue cheese that it is. So I wandered around a local supermarket and saw some! But it was super steep. Then I noticed some 'Amish Blue' beside it. Not sure if it is a piss take of 'Danish Blue' but at the price, being less than half the St Agur, I gave it a try. And it is delicious. Almost like a St Agur crossed with a less salty Roquefort, so its slightly harder, and a bit drier in taste, but has all the nuttiness and most of the creamyness of St Agur. So, my steak recipe. Fry up the steak, then when done chuck a bit of water and stock in the pan to deglaze it. Then add cream, a fair bit, and a big dollop of blue cheese, Amish Blue. Cook it till the pungency of the cheese is driven off and its ready. Utterly delicious. Naming suggestions anyone for this dish?
"The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s." climate-models-go-cold
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where am I gong to get my St Agur fix? That creamy, nutty, deep, unctuous, orgasm of a blue cheese that it is. So I wandered around a local supermarket and saw some! But it was super steep. Then I noticed some 'Amish Blue' beside it. Not sure if it is a piss take of 'Danish Blue' but at the price, being less than half the St Agur, I gave it a try. And it is delicious. Almost like a St Agur crossed with a less salty Roquefort, so its slightly harder, and a bit drier in taste, but has all the nuttiness and most of the creamyness of St Agur. So, my steak recipe. Fry up the steak, then when done chuck a bit of water and stock in the pan to deglaze it. Then add cream, a fair bit, and a big dollop of blue cheese, Amish Blue. Cook it till the pungency of the cheese is driven off and its ready. Utterly delicious. Naming suggestions anyone for this dish?
"The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s." climate-models-go-cold
I'd call it "Steak Totally Ruined" :((
CQ de W5ALT
Walt Fair, Jr., P. E. Comport Computing Specializing in Technical Engineering Software
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where am I gong to get my St Agur fix? That creamy, nutty, deep, unctuous, orgasm of a blue cheese that it is. So I wandered around a local supermarket and saw some! But it was super steep. Then I noticed some 'Amish Blue' beside it. Not sure if it is a piss take of 'Danish Blue' but at the price, being less than half the St Agur, I gave it a try. And it is delicious. Almost like a St Agur crossed with a less salty Roquefort, so its slightly harder, and a bit drier in taste, but has all the nuttiness and most of the creamyness of St Agur. So, my steak recipe. Fry up the steak, then when done chuck a bit of water and stock in the pan to deglaze it. Then add cream, a fair bit, and a big dollop of blue cheese, Amish Blue. Cook it till the pungency of the cheese is driven off and its ready. Utterly delicious. Naming suggestions anyone for this dish?
"The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s." climate-models-go-cold
Ummm, "cheese steak?" While I love a good steak, and the only salad dressing I order is bleu cheese, they don't belong on the same plate. Deglaze the pan with a good merlot, and saute some portabello shrooms in it for a topping, by all means, but don't ruin the meat with cheese. Order a cheeseburger instead, if you must.
Will Rogers never met me.
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where am I gong to get my St Agur fix? That creamy, nutty, deep, unctuous, orgasm of a blue cheese that it is. So I wandered around a local supermarket and saw some! But it was super steep. Then I noticed some 'Amish Blue' beside it. Not sure if it is a piss take of 'Danish Blue' but at the price, being less than half the St Agur, I gave it a try. And it is delicious. Almost like a St Agur crossed with a less salty Roquefort, so its slightly harder, and a bit drier in taste, but has all the nuttiness and most of the creamyness of St Agur. So, my steak recipe. Fry up the steak, then when done chuck a bit of water and stock in the pan to deglaze it. Then add cream, a fair bit, and a big dollop of blue cheese, Amish Blue. Cook it till the pungency of the cheese is driven off and its ready. Utterly delicious. Naming suggestions anyone for this dish?
"The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s." climate-models-go-cold
Amishteak. A terrible mishteak.
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where am I gong to get my St Agur fix? That creamy, nutty, deep, unctuous, orgasm of a blue cheese that it is. So I wandered around a local supermarket and saw some! But it was super steep. Then I noticed some 'Amish Blue' beside it. Not sure if it is a piss take of 'Danish Blue' but at the price, being less than half the St Agur, I gave it a try. And it is delicious. Almost like a St Agur crossed with a less salty Roquefort, so its slightly harder, and a bit drier in taste, but has all the nuttiness and most of the creamyness of St Agur. So, my steak recipe. Fry up the steak, then when done chuck a bit of water and stock in the pan to deglaze it. Then add cream, a fair bit, and a big dollop of blue cheese, Amish Blue. Cook it till the pungency of the cheese is driven off and its ready. Utterly delicious. Naming suggestions anyone for this dish?
"The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s." climate-models-go-cold
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I'd call it "Steak Totally Ruined" :((
CQ de W5ALT
Walt Fair, Jr., P. E. Comport Computing Specializing in Technical Engineering Software
Heathen! Steak au roquefort[^] Seriously though, the St Agur sauce is superb! Don't knock it till you have tried it! :)
"The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s." climate-models-go-cold
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Ummm, "cheese steak?" While I love a good steak, and the only salad dressing I order is bleu cheese, they don't belong on the same plate. Deglaze the pan with a good merlot, and saute some portabello shrooms in it for a topping, by all means, but don't ruin the meat with cheese. Order a cheeseburger instead, if you must.
Will Rogers never met me.
Odd you say that, it is a classic recipe. Steak au roquefort: http://www.marmiton.org/recettes/recette_steak-au-roquefort_15754.aspx[^] :)
"The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s." climate-models-go-cold
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Amishteak. A terrible mishteak.
Hahahahaha! that's good, very good. I might have to go with it, even though its a damn tasty sauce!
"The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s." climate-models-go-cold
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For the naysayers who think that blue cheese could never go with steak, try it! You're in for a great surprise. "Steak au bleu d'Amish" would be a good (and descriptive) name. "Damish steak" if you must...
Its a classic recipe: http://www.marmiton.org/recettes/recette_steak-au-roquefort_15754.aspx[^]
"The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s." climate-models-go-cold
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Heathen! Steak au roquefort[^] Seriously though, the St Agur sauce is superb! Don't knock it till you have tried it! :)
"The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s." climate-models-go-cold
Well, I guess if I had to eat French steaks, perhaps I'd need to cover up the taste, too. Here, our steaks taste quite good and we don't need to hide the natural taste.
CQ de W5ALT
Walt Fair, Jr., P. E. Comport Computing Specializing in Technical Engineering Software
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Well, I guess if I had to eat French steaks, perhaps I'd need to cover up the taste, too. Here, our steaks taste quite good and we don't need to hide the natural taste.
CQ de W5ALT
Walt Fair, Jr., P. E. Comport Computing Specializing in Technical Engineering Software
Actually I fond US steak a bit lacking in flavor. It might be tender, but its a bit bland.
"The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s." climate-models-go-cold
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Odd you say that, it is a classic recipe. Steak au roquefort: http://www.marmiton.org/recettes/recette_steak-au-roquefort_15754.aspx[^] :)
"The whole idea that carbon dioxide is the main cause of the recent global warming is based on a guess that was proved false by empirical evidence during the 1990s." climate-models-go-cold