pear and cheese

sf said:

My sister and I are not in either of our home areas at this time, so
we're winging it. Tonight, we took a bosh [sic] pear... cut it in
1/2,
covered it with colby/jack cheese and baked it in the oven until the
cheese melted. The results were very good, but I think that it would
have been even better if we'd used Cambozala cheese (NOT an option at
the Philomath, Oregon Safeway) and broiled it. Mmmm. My mouth says
"try it" when you get home!

Eh? its all a matter of taste, a chilled BOSC [sic] pear, ripe and
plump, immeditly peeled and placed under a generious grating of sharp
cheddar chees.
---
J (Natal Orogonian) L

On Wed 14 Dec 2005 09:52:04p, Thus Spake Zarathustra, or was it Joseph
LIttleshoes?

Quoted message said:

sf said:

My sister and I are not in either of our home areas at this time, so
we're winging it. Tonight, we took a bosh [sic] pear... cut it in
1/2, covered it with colby/jack cheese and baked it in the oven until
the cheese melted. The results were very good, but I think that it
would have been even better if we'd used Cambozala cheese (NOT an
option at the Philomath, Oregon Safeway) and broiled it. Mmmm. My
mouth says "try it" when you get home!

Eh? its all a matter of taste, a chilled BOSC [sic] pear, ripe and
plump, immeditly peeled and placed under a generious grating of sharp
cheddar chees.

Gorgonzola

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

My favorite cheese with bosc pears is a good smoked gouda.

Jude said:

My favorite cheese with bosc pears is a good smoked gouda.

Mine is Anjou pears with bleu cheese, but a Bosc will do
almost as well.

Dave Smith said:

Quoted message said:

My favorite cheese with bosc pears is a good smoked gouda.

Mine is Anjou pears with bleu cheese, but a Bosc will do
almost as well.

Mine is Comice pears with cheesecake. But your combination is good too.

Bob

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith said:

Quoted message said:

My favorite cheese with bosc pears is a good smoked gouda.

Mine is Anjou pears with bleu cheese, but a Bosc will do
almost as well.

Mine is Comice pears with cheesecake. But your combination is good too.

Bob

Stilton, pears, and port!

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

sf said:

My sister and I are not in either of our home areas at this time, so
we're winging it. Tonight, we took a bosh pear... cut it in 1/2,
covered it with colby/jack cheese and baked it in the oven until the
cheese melted. The results were very good, but I think that it would
have been even better if we'd used Cambozala cheese (NOT an option at
the Philomath, Oregon Safeway) and broiled it. Mmmm. My mouth says
"try it" when you get home!

Try the co-op in Corvallis on 3rd street or even the one on 29th. They
have the best selection of cheeses in the area and at the one on
third street, you can sample some of them.

gyneth (in corvallis)

Peter Aitken said:

Quoted message said:

Quoted message said:

> My favorite cheese with bosc pears is a good smoked gouda.

Quoted message said:

Quoted message said:

Quoted message said:

Mine is Anjou pears with bleu cheese, but a Bosc will do
almost as well.

Quoted message said:

Quoted message said:

Mine is Comice pears with cheesecake. But your combination is good too.

Quoted message said:

Stilton, pears, and port!

And walnuts?

--
Sue in Portsmouth,
"Old" Hampshire,
"Old" England, UK

In article <[email hidden]>,

sf said:

(NOT an option at
the Philomath, Oregon Safeway)

Where are you? Rich's cousin has a cabin in that area that the
family is free to use.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Quoted message said:

have been even better if we'd used Cambozala cheese (NOT an option at
the Philomath, Oregon Safeway) and broiled it. Mmmm. My mouth says
"try it" when you get home!

Hmmm. Philomath, Oregon doesn't have a Safeway.

EastneyEnder said:

Peter Aitken said:

Quoted message said:

>> My favorite cheese with bosc pears is a good smoked gouda.

Quoted message said:

Quoted message said:

> Mine is Anjou pears with bleu cheese, but a Bosc will do
> almost as well.

Quoted message said:

Quoted message said:

Mine is Comice pears with cheesecake. But your combination is good too.

Quoted message said:

Stilton, pears, and port!

And walnuts?

Candied.
Sue(tm)
Lead me not into temptation... I can find it myself!

Gyneth nospam@nospam said:

sf said:

My sister and I are not in either of our home areas at this time, so
we're winging it. Tonight, we took a bosh pear... cut it in 1/2,
covered it with colby/jack cheese and baked it in the oven until the
cheese melted. The results were very good, but I think that it would
have been even better if we'd used Cambozala cheese (NOT an option at
the Philomath, Oregon Safeway) and broiled it. Mmmm. My mouth says
"try it" when you get home!

Try the co-op in Corvallis on 3rd street or even the one on 29th. They
have the best selection of cheeses in the area and at the one on
third street, you can sample some of them.

gyneth (in corvallis)

kwel!!! THANKS! Too bad I didn't read this earlier... sis left for
home in Wic. this morning.

Wayne Boatwright said:

On Wed 14 Dec 2005 09:52:04p, Joseph
Littleshoes wrote?

Quoted message said:

sf said:

My sister and I are not in either of our home areas at this time,

so

Quoted message said:

Quoted message said:

we're winging it. Tonight, we took a bosh [sic] pear... cut it in

Quoted message said:

Quoted message said:

1/2, covered it with colby/jack cheese and baked it in the oven

until

Quoted message said:

Quoted message said:

the cheese melted. The results were very good, but I think that it

Quoted message said:

Quoted message said:

would have been even better if we'd used Cambozala cheese (NOT an
option at the Philomath, Oregon Safeway) and broiled it. Mmmm. My

Quoted message said:

Quoted message said:

mouth says "try it" when you get home!

Eh? its all a matter of taste, a chilled BOSC [sic] pear, ripe and
plump, immeditly peeled and placed under a generious grating of

sharp

Quoted message said:

cheddar chees.

Gorgonzola

I suppose i would have to try it to say with any authenticity, but
"ewwww!"

A "blue" (veined with mould) cheese with a pear? Give me chocolate and
brandy with a pear over a blue any day.

Though blue, bread and wine with a few grapes, ummmm.....

The reason i don't keep blue on hand is that i eat it like it was money,
or a drug or some other addictive substance, i am incapable of, don't
even want to overcome my irrational desire for the taste of. And of
course 'blue cheese' is at the top of the list. Even more than
chocolate. I like it so much i havent ot got around to making recipes
with it, i bring it in the house and eat it before it can become part of
something else.

Occasionally it goes in an omelette with some avocado.

Once in a while i toss it about with some pasta and an vinaigrette.

Primarily i use it as an inducement to eat a raw vegetable salad, after
cutting up all the veggies i sprinkle some crumbled blue cheese over
them and then lime juice and avocado or even walnut oil and serve.
Tasty, especially with marinated chicken.
---
JL

Quoted message said:

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!