Axiom Home Page Forums General Discussion The Water Cooler Petit Aveu (Little Confession for anglos)

My favorite is manchego cheese, with a glass of red wine…

I got a large block of Dubliner Irish chesse from Costco a while back. I loved its nutty goodness!

After all that cheese eating you folks need to try Bigjohns Free Spirit Chili to help keep ya regular

I don't think so. Tried that with some very hot chili powder (mostly cayenne) and walked funny for a week. DANGER WILL ROBINSON !!!

If you want something sharp, try a little Fontinella. It's like Asiago with a serious attitude. If you can get some real "home made" pepperoni to go with it and wash it down with a red of your choice, it's an excellent trip.

Geez... I always wondered who watched the Food Network besides my S/O.

Apparently Axiom owners.

Supper today was Pizza Hut and Pepsi.

Bren R.

>>If you want something sharp, try a little Fontinella. It's like Asiago with a serious attitude.

That would have gone well with my dinner... an extremly loose interpretation of bigjohn's chili.

Here we go -- bridgman's 3 dump chicken burgers...

Ingredients :

2 frozen chicken burgers
2 thick slices fresh-baked whole wheat bread
1 Unibroue Trois Pistoles
a fair amount of home made chili powder
healthy splash of olive oil
salt, pepper

Preheat frypan to "fairly hot", add olive oil. Add first (small) dump of chili powder, stir fry briefly until you have to leave the room to breathe. Add chicken burgers and cook for 1 minute. Add second dump -- salt, pepper, more chili powder -- to top of each burger. Flip burgers and continue cooking... flip four times more, every 1-2 minutes

Meanwhile, cut bread into 2 diagonal pieces per slice. Remove chilled glass from freezer, open beer, pour into identical warm glass already on the counter. Observe rapidly rising head on beer, reject sink as an option, notice frypan, hold foaming beer over frypan. Third dump

Flip burgers two more times. Remove burgers to warm plate and hold; scrape pan to detach residue, dissolve into spilled beer. Continue to cook and reduce to 50%.

Place one burger on each of two WW bread slices, pour sauce over each burger, add other diagonal slice to cover each burger. Best served with beer in a cold glass but it would just foam up again so leave it in the &*%^&*% warm glass, and enjoy.

I've indulged in the Dubliner cheese a few times in the past month. I'd describe the goodness as way past nutty and downright crazy.

Or you might substitute hogshead cheese for any cheese produced from milk.

Not exactly sure if this is the name of the cheese I discovered in Burgundy, but I think it is...

Epoisses de Bourgogne

wow...soft, stinky, wonderful. Smelled like hell, but tasted like heaven.