Subduction Zone
Veteran Member
And no spices? My condolences.
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Give him some matches.
And no spices? My condolences.
Or you could work on music appreciation:
British humor. Or should I say British Humour?thats sick...
British humor. Or should I say British Humour?
You may be listening too much to his alternate "voice box". He is British:It sounds Australian to me.
Oh, dear! No Stilton? And make it Leek and Stilton, and I'm a big fan.Broccoli and stilton soup is delightful.
Only i can't get stilton in france so Roquefort makes a good substitute
Oh, dear! No Stilton? And make it Leek and Stilton, and I'm a big fan.
I suspect Gorgonzola would be a better sub than Roquefort -- though I love to use Roquefort as the actual base of a pasta sauce very, very occasionally.
Interesting -- don't think I've ever seen Roquefort-sur-Soulzon in Canada.Leek and stilton is ok. Depends on the Roquefort, the stuff we get is aoc Roquefort-sur-Soulzon and a good substitute to stilton. Besides, gorgonzola is as rare as stilton here
Not my first choice but it's cool.How many people on here like broccoli and cheese?I do.
Interesting -- don't think I've ever seen Roquefort-sur-Soulzon in Canada.
The best cheese I ever had, I don't even know the name of. It was a beautiful, hard pale paste rennet from Île-de-France on a cheese tray at Le Grand Véfour restaurant in the Palais Royale in Paris.
Best Stilton was at England's oldest restaurant, Rules in Maiden Lane. Our table of four asked for it, with port -- and they brought out the whole wheel with a great silver spoon. My friend commented "we might eat it all." The waiter responded, "oh we have many more. Please go ahead."
broccoli or cauliflower - all good with cheeseHow many people on here like broccoli and cheese?I do.
I do.How many people on here like broccoli and cheese?I do.