On Mon, Aug 3, 2020 at 3:44PM, songbird wrote:
> graham wrote:
>> On 2020-08-02 4:00 p.m., Dave Smith wrote:
>>> On 2020-08-02 5:09 p.m., Ed Pawlowski wrote:
>>>> On 8/2/2020 3:09 PM, Pamela wrote:
>>>
>>>>> Great! Have you tried Parmesan with pears? The Italians reckon it's so
>>>>> good that they have a saying advising you don't tell others about it.
>>>>>
>>>> Never have but it sounds like it would be a good combination. I'll
>>>> give that a try once they come into season. Yeah, some good bread and
>>>> a bottle of wine and you have dinner.
>>>
>>> I can't imagine Parmesan being better with pears than blue cheese. I
>>> think that is one of the world's great flavour combinations.
>>>
>> I occasionally make "Hot pears with Rocquefort & Walnuts" when I have
>> guests for dinner. It's a recipe of Michel Roux Jnr.
>>
>> https://www.youtube.com/watch?v=B100Bz3yfrk
>>
>> 2 ripe pears, Williams or Passe-Crassane
>> 120g Roquefort cheese, crumbled into pieces
>> 60g walnuts, roughly chopped
>> 1 tbsp crème fraîche
>> 1 tbsp port
>> 1 spring onion, sliced
>> Salt and peppe
>
> melted blue cheese of any kind is a massive
> travesty in my book.

Several corporate restaurant chains and others offer blue cheese on burgers. But, I agree. I like a burger with bun hot off the grill but then I like the cheese cold (like the mayo, lettuce, tomato, pickle, and onion).