Does anyone know about Gordo's cheese dip?
Kathsgrdn
10 months ago
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morz8 - Washington Coast
10 months agolast modified: 10 months agoKathsgrdn thanked morz8 - Washington CoastKathsgrdn
10 months agolast modified: 10 months agoRelated Discussions
Does it seem like dip mega performers are gone?
Comments (17)This is why I enjoy plant forums...you get to hear other's real life evaluations and it can be very helpful....especially with lesser known plants Edward, good to know about 'Heavenly Angel Ice' not liking to be divided. Bit of a brain freeze about it winning the Stout for me...sure think it deserves it though!.....I will have to check out 'Yellow Monkey'...that branching is awesome! Now, 'Rose F. Kennedy' has been one of my best consistent performers year in and year out.; dip OR tet! But, I spoke with someone else this year who said it actually didn't thrive for them in their northern garden. Surprised me, because most folks I've spoken with have really liked its garden performance....another Stout contender in my book!...See MoreDoes anyone know why Subway doesn't put mayo on the bread?
Comments (51)LindaC, now you're talking Elery's language. He spent his teen years working in a small neighborhood grocery owned by an Italian family. Now we sometimes go to GB Russo's and he gets a sandwich from the deli, much like you describe, but with a special "dressing" that seems a lot like vinegar and oil with herbs to me. The capicola is too spicy, the raw onions give me heartburn, even if I pick off the hot peppers the residue remains and I don't like vinegar and oil dressing, LOL. So, I'll pass, but Ashley and Elery think they've gone just this side of heaven. (grin) Ashley likes the addition of mortadella on hers, and as far as I can see, that's bologna! I've had Jimmy John's once and that was enough, and the only sub joints here now that I've moved is Subway, Mancino's and Jimmy John's. They all have way too much bread and not enough "stuff", so if there's no other choice I'll throw away the top half of the bread and eat the rest of the sandwich. I do the same thing with most restaurant sandwiches anyway, everything now has seemed to go to "artisan" bread and it's inches thick, far more bread than filling. Annie...See MoreDoes anyone know the history of peeling potatoes?
Comments (33)I read a book recently, fictional characters based on a factual story, about the deprivations and ordeals suffered by people on the British island of Guernsey during the German occupation in World War 2. The book is called The Guernsey and Potato Peel Pie Society, by Mary Ann Shaffer. Apparently, food shortages on the island were so acute, that people used the potato peelings to form the base of a potato pie - instead of pastry. An interesting concept and innovation! And on the subject of green potatoes - it is a myth that cutting off the green bits will make the potato safe to eat. On the contrary - the toxic chemicals actually permeate the entire potato. So a potato with even a small green patch on it, or a sprout, is poisonous to eat. Whether it kills you or makes you ill is in the lap of the gods, and depends on just how much poison you've ingested. Best way to deal with it is to plant it - that way you get free fresh potatoes further down the track!!...See MoreRECIPE: Mexican Style Nacho White Cheese Dip
Comments (12)This recipe was recently posted on the cooking forum. The first set of ingredients make up a basic Mexican White Cheese Dipping sauce. This recipe adds salsa in with the white dip and tops with a Pico de Gallo but you can omit the salsa and just make the dip. I would be inclined to add a few diced green chiles but that's up to you. Rita's Queso from Rita's on the River in San Antonio Originally posted by Brenda55 on the Cooking Forum. Brenda's notes: This recipe was in the SA paper several months ago and a reader had asked for this recipe from Rita's on the River because it was "the best queso we have ever eaten". I just recently fixed it and it was for us also the best queso. I changed the recipe somewhat for the heat impaired in my house and served the pica de gallo on top, which I really liked as it added the crunch with the creamy queso. I hope you enjoy as much as we did. I also halved the recipe and we still had enough left to serve over some soft tacos the next night. Can be cut in half or thirds Rita's Queso 3 Lb white American cheese ( Use Queso Blanco Instead ) 2 Cup half and half 1 Cup heavy cream 1 Cup sour cream 1 Cup salsa (your favorite recipe) 1-1/2 T. Lawry's Seasoned Salt (or your favorite seasoning) 1 Tbl Tabasco sauce Pico de Gallo 2 Cups ripe tomatoes chopped 1/2 Cup chopped onions 2 Tbl minced fresh jalapeno or serrano chiles 2-3 T. chopped fresh cilantro 3 Tbl fresh lime juice Salt and pepper to taste For queso: cut white cheese into 1 to 2 inch cubes, set aside. Combine all ingredients, except cheese and Pico de Gallo in microwave-safe dish. Add cheese and microwave on high for 4 minutes, stop and stir and repeat twice; then reduce to 2 minutes until mixture is hot and well mixed. Recipe can be reduced by half or a third. Pico de Gallo Combine tomatoes, onions, chiles, salt, cilantro and lime juice in bowl. Let set for at least 30 minutes to an hour. Drain before placing on top of queso. Food editor's notes: It can also be made in a slow cooker to keep it hot and to avoid a skin forming on the surface. You can adjust the heat level easily with salsa, pico de gallo and Tabasco....See MoreKathsgrdn
10 months ago
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