On Fri, 9 May 2008 13:59:06 +1000, "Michael"
wrote:

There there's the different cheese: blues, wash rinds,

Are you talking about cheeses that are grated on top? I can only say
*that's different*.

parmesans

I like parmesan.... I'd also take romano or asiago if they were the
cheese of choice.

and breadcrumbs for the seafood ones, (if you insist on remaining
true to that silly tradition).

As for breadcrumbs in risotto, that's new one to me.... not an
appetizing idea (or risotto au gratin), IMO.

And the herbs...

but of course!

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