The DijonStock Digital Home Recording Support Forum

Ah yes, Some jalapenos......with a little balsamic and garlic.....Heaven.

i think you must have been getting the drunkin munchies when you thought of that( speaking as a chef for 26 years that just doesn't go; honestly) i have lived and work with catering since i was 2 year old but if it works for you well go for it

Darling, I didn't know you were only 28 (oops I've given your age away!)

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The art of conversation is not talking, but listening...

http://www.myspace.com/higherpoweruk

Bobby like 'em young.

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Honor is a debt you owe to those that see it in you.

28? Since you have grandchildren something must have gone awfully wrong.

me thinks my darling husbands after something !!!
david it's me that likes them young robert's 10 years younger than me and i thank god for that

p.s robbie i only have 1 grandchild

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Honor is a debt you owe to those that see it in you.

Did I not tell you I was just sweet sixteen?

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The art of conversation is not talking, but listening...

http://www.myspace.com/higherpoweruk

I am 40, look like 50, work like 60, feel like 30, behave like ... err ... 20 ?

serves 4
500grm potatoes peeled and thinely sliced
150g small mushrooms sliced
1 medium onion thinly diced
25g butter
1 tablespoon olive oil
4 eggs
150g grated emmental
125ml of milk
2 tablespoon fresh parsley or 1 heaped teaspon of dried parsley
2 tomatoes thinely sliced

method;
boil the potatoes in slightly salted water for 10 minutes,drain.Melt the butter and oil in a frying and add the mushrooms and onions .Saute for 5 minutes,add the cooked potatoes and continue cooking for a further 2/3 minutes until golden brown .pre heat the grill to medium setting .beat eggs and milk together add 3/4 of the cheeseand the chopped parsley. Mix well and pour over the pan ingredients .Cook for 5 mins over a low heat.Sprinkle remaining cheeses over the tortilla and top with the slices of tomato.place under the grill and cook for 5 minutes till the tortilla has risen and is golden brown

enjoy even you lads couldn't f*** that up

What?! No meat??

God, I hate this thread.

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Honor is a debt you owe to those that see it in you.

Oh...just a bit of translation...Emmental is Swiss Cheese.

Why they call it Swiss Cheese I'll never know. I think the French were just trying to suck up when they invented it.

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Honor is a debt you owe to those that see it in you.

yes i know it is a swiss cheese but the cheese i use has the French president mark so i know it is a good cheese because it has went through lots of tests
just like the only brie i will use has the president mark too

There ya go MicE--proof positive

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Honor is a debt you owe to those that see it in you.

Yeah, but President is just a brand, right?

I agree on the brie though... that one's nice .

Cheese on mind is a joy forever .

I'd like to call that "a cheesy mind is a joy forever".

Baked Brie with fig jam

One 12 Inch Round Of Puff Pastry

One 5 Inch Round Of Brie Cheese

1 Egg, Slightly Beaten

1/4 Cup Fig Jam


Preheat the oven to 400 degrees. Lay the puff pastry open on the counter. Spread a 5 inch circle with the fig jam in the center. Lay the Brie in the center of the puff pastry circle. Fold the excess pastry up around the Brie, completely enclosing it. Slightly twist the top into a knot to seal. Place it on a parchment lined sheet tray. Brush with egg. Bake for 20 minutes or until the outside is golden, reduce the oven temperature to 325 degrees and cook for 20 minutes longer. Place the finished product on a nice plate and serve with crusty bread for spreading.
you could do this with cranberry sauce or with mango chutney

this forum makes me so G.D HUNGRY!!!
i'm sure there's at least 100 calories in every post you read

my students call me 'F.A.T' they tell me it stands for 'Favourite Art Teacher...'

I WANT cheese!

- please

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what would you save from the burning building?

Man, I was looking for that stuff a year or two ago for use in a grilled sandwich recipe (that had goat cheese and lemon zest in it - tasty). Finally found some after a good bit of looking....imported from France.