> While looking for recipes to use the stash of Irish cheeses my neighbors > gave me to baby sit their dog and cats, I came across this recipe on > igourmet.com, which is where they ordered my gifts from. I'll give it a > try this afternoon. Sort of a twist on an old standby.
>> Be careful with the oregano. >> If you use dried oregano, use at most 1 teaspoon.
>> Cheers,
> Thanks for the tip Michael. I've not used oregano in the artichoke dips > before.
You're welcome. I just gave the warning since I seldom see oregano used in the recipes given here.
Fresh oregano is heavenly. When it is dried, it becomes more "concentrated" and develops a hint of bitter taste. If not used sparingly, it can overpower the dish. If you plan to use fresh oregano for this dish, use just the leaves.
> While looking for recipes to use the stash of Irish cheeses my neighbors > gave me to baby sit their dog and cats, I came across this recipe on > igourmet.com, which is where they ordered my gifts from. I'll give it a > try this afternoon. Sort of a twist on an old standby.
> Combine all ingredients and spoon the mixture into an 8 in. baking dish. > Bake for 30 minutes at 300° F.
> Serve with crackers, pita bread or tortilla chips.
> Michael
Michael,
Happy 4th of July!
Except,
I don't know squat about Dubliner or Vintage Irish cheddar cheese.
Next, I'd rather use artichoke bottoms.
And shouldn't the mayo be a measure of gloppiness or a WHOLE cup?
We're BBQ (grilling) chicken, burgers and dogs again today (leftover BBQ'd chicken breakfast). Got a ton o' Samoan kids kickin' me when I'm up/when I'm down (I haven't struck back, yet!!!), they don't give a shit about our national holiday. It's just another day of summer to them.
I tried to teach a class about birds. Failed miserably! KIDS!!! Attention span: -1 seconds. Then we wind up sleeping head to head in a circle?!?
I do have a favorite student and wife who, nevermind. It's still nice to hear them all talking Samoan language. Makes me feel like I'm in their country, West Samoa NOT American Samoa. American Samoa sucks, they insist! And they don't fall like dominoes, so I just nod in agreement.
Can't/don't wanna shake 'em out of their culture. I've seen that happen in Australia with the aborigines.
Wouldn't mind a taste of your recipe, just don't think I'd make it myslef.
Best,
"Uncle" (torture HIM!!!) Andy
Been purposely stepped on three times and strangled once during this post. This treatment, for being a thin and tall giant?!?
> In article <Xns9AD178BA5C41Bc...@216.196.97.136>, Andy <q> wrote:
>>I don't know squat about Dubliner or Vintage Irish cheddar cheese.
> You don't shop at Trader Joe's?
>>Next, I'd rather use artichoke bottoms.
> In what way are they different than artichoke hearts?
> I am curious about recipes like this -- do you want to use > canned, jarred, or frozen hearts, in oil or in water? Or > does it make a difference?
> I like the idea of including a full 2 T of oregano.
> Steve
Steve,
I was raised with artichoke hearts ("bottoms" in our house) being the remaining "heart" after all the leaves were gone and the choke scraped away. WAR at our kitchen table.
The artichoke hearts you hear most about are some outer leaves plus the "bottom." I preferred what were the real hearts only. You have to carefully shop for artichoke "bottoms" (in a can) or do them yourself. "The heart is the best part," from how I was raised.
In article <Xns9AD1810762789c...@216.196.97.136>, Andy <q> wrote: >Steve Pope said... >> In what way are they different than artichoke hearts? >I was raised with artichoke hearts ("bottoms" in our house) being the >remaining "heart" after all the leaves were gone and the choke scraped >away. WAR at our kitchen table. >The artichoke hearts you hear most about are some outer leaves plus the >"bottom." I preferred what were the real hearts only. You have to carefully >shop for artichoke "bottoms" (in a can) or do them yourself. "The heart is >the best part," from how I was raised.
> In article <Xns9AD1810762789c...@216.196.97.136>, Andy <q> wrote:
>>Steve Pope said...
>>> In what way are they different than artichoke hearts?
>>I was raised with artichoke hearts ("bottoms" in our house) being the >>remaining "heart" after all the leaves were gone and the choke scraped >>away. WAR at our kitchen table.
>>The artichoke hearts you hear most about are some outer leaves plus the >>"bottom." I preferred what were the real hearts only. You have to >>carefully shop for artichoke "bottoms" (in a can) or do them yourself. >>"The heart is the best part," from how I was raised.
> Thanks, that makes sense....
> Steve
Steve,
Welcome!
Now put a little garlic'd sautéd spinach and then a "real" heart "bottoms- up" on an English muffin, place a poached egg inside it and drown it in Hollandaise sauce and you'll have the best "Eggs Sardou" of your life. Do it twice and double your pleasure!
>> Been purposely stepped on three times and strangled once during this >> post. This treatment, for being a thin and tall giant?!?
>> Short and stout punks!!!
>> CAN I GET A CAN O' WHIPASS (KID-SAFE)???
> What in HELL are you doing? Camping out with a bunch of kids?
> Michael
Kinda/sorta. When the family comes over, they tend to stay over. It's a tight fit in such a small house. Most of us sleep on the living room floor. I tend to be an anchor. The kids stay up WAY TO LATE!!! Wears me out.
Adults drink until dawn, yelling and screaming amongst themselves. Brothers and sisters 'n' stuff like that!!!
