Home Forums Hunting & Shooting Food, Cooking, and Game Preparation A proposition for those who cruise the food threads.

Heck, that's me! Pressure's on.........

Gruyere, someone from a particular bi-lingual country should know that.

I was gonna join this, but figured there would be little appreciation for "pepsi ham" or "ketchup/mustard pork chop."

Yup you caught me with moi pantelons down. I realised when I bought it today the error of my ways. My bilingualism runs more to the Ojibwe rather than French. I thought Gruyere was Suisse, so I might be wrong there too. At any rate I will use butter and not margarine

Randy

I enjoy a good gingerale ham every once in a while so your not alone, and gingerbeer kicks butt with pork chops and kraut !

Lynn

Gruy�re (French pronunciation) is a hard yellow cheese made from cow's milk, named after the town of Gruy�res in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuch�tel, Jura, and Berne. Before 2001, when Gruy�re gained Appellation d'Origine Contr�l�e (AOC) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruy�re. (French Gruy�re style cheeses include Comt� and Beaufort.), whereas holes are usually not present in Swiss Gruy�re.

Gruy�re is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel. To make an 80 kg (176 lb.) round of Gruy�re cheese, about 8000 litres (2110 gallons) of milk are used.

Heck Miss Lynn, I think you described me!

Here all these years I though it was French. medic is off the hook, then.

Used to be able to get gruyere of under ten bucks a pound. The Swiss currency must be strong because it's very expensive now.

Feel free to use Swiss cheese...that's what I usually use. The gruyere is really good, but swiss still adds more flavor than mozz without breaking the bank.

Somehow from what I am beginning to understand about you, you might be right. Your definitely cheesy....

Wow. That's a great observation.

Hey...I resemble that!

I bought most of what I need to make the dish, but as was stated, the cheese nearly broke the bank! Wish I had remebered the swiss alternative, but I was as the store and that is what I remembered. Oh, well. Would like to make a pot roast to go with it, been craving one for some time now. This will be good!

Didn't get regular baguette bread for the top though, the rosemary olive oil loaves were calling to me when I walked by. I had to get them!

8x14 or 9x13 is likely way too big. 2-qt is not that big.

An 8x8x2 is 1.9 liters or let's say 2-qt. (1.9 x 33 oz)

SSE,PEPSI HAM is the crown jewel of recipes here. Cuz me and Winkie said so.While I have the pic saved,it would be rude to ever post it,you alone have that right. And that front stuffer just adds er..umm gravitas. Not all will get it,just the old timers. Happy New Year old pard. Bob

If okay with Rob you can have my spot this time I around. I now have to go to freakin' Japan for 2 months so I doubt I'll be cooking anything. **sigh**

Would it be possible to have all of the recipes posted separately (as a sticky)? Tough to find with a thread this long.

I just started a January Recipe thread...it's the first post in the thread. Good idea Fremont!

257Wby, just a question before I make onion pie tonight to accompany a meatloaf. I, too, am going to use chicken base, not granules. The nice thing is a teaspoon of base = teaspoon of granules. Now, a teaspoon of either of those also equals 1 bullion cube. A tablespoon = 3 tsp. The recipe calls for two tablespoons the equivalent of SIX bullion cubes? Doesn't seem like a lot of fluid to contain all that base/granules. (Plus, the sodium is gonna be really up there.) Again, just wanna check.

I use the Tones chicken base...I start with 2 teaspoons and taste from there...definately don't want to get too salty. You can always add.