Monterey Jack with Jalapeno Peppers

[sr71blackbird]

I love this stuff, I eat an ice cube sized hunk of it every night. Hot and smooth at the same time. Fucking yum!

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[sr71blackbird]

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<center><B>My Thanks to ADF for the sig-pic!</B></center>

<center><B><strike>Bandwidth Hound</strike></B></center>

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[FUNKMAN]

i enjoy it but mostly eat Syrian Stringcheese, Imported Sharp Provolone, or some Fresh Mozz...

once in a while some CrackerBarrel Cheddar...

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i got sig'd about three weeks ago by the sweetest Kat...

[Reephdweller]

now i'm starvin'!

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[Spank Daddy]

That cheese kicks ass.......I eat it with a slab of pepperoni on a Town House cracker when drinkin' beer.

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[Alice S. Fuzzybutt]

Cheese is one of my most favorite foods:

Sharp provolone
Smoked mozzarella
Gouda
Mild povolone
Havarti
And goat cheese rocks my face off!

It's ALL good!


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She said Jesus had a twin who knew nothing about sin.

This message was edited by Alice S. Fuzzybutt on 2-2-04 @ 9:18 PM

[Arienette]

that stuff is fucking delicious.

love it.

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[more cowbells]

AWESOME! Fuckin' awesome. It's up there with sharp cheddar and Feta.

<img src="http://members.aol.com/rfbobbypantera/morecowbell"><br>Bring back RON & FEZ to N.Y.C.!

[JohnnyCash]

That stuff is so good. Its great melted when you make Mexican food.

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Thanks to Reefdwella for the great Sig Pic.

[monsterone]

cheese rules but makes your poo stink.

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MO¥+ErO¥E.
moe & steels, you
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[Borne Too Loose]

Mmmm...on a big burger with some fires.

Great...now I'm starving.

As a side note, it used to be a joke to say that, but its turning out now that whenever i talk about food, regardless of my hunger, i all of a sudden feel like an ethiopean child who hasnt eaten in weeks.

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AIM: BorneTooLoose or Sickboy4755

"All I Have In This World, Are My Balls and My Word, and I Don't Break 'em for Nobody."

[blancostupido]

There should seriously be a "Now I'm Starving" thread for the foodies!

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doesn't know what day it is

[WRESTLINGFAN]

Love Monterey w/ Jalepeno Peppers Melted

Also throw in extra sharp cheddar, swiss, feta on salad and sharp provolone

FIRE SATHER!!!!!!!

[Late2party]

Mmmm... on a garlic Triscuit.

[Late2party]

OK great now everyone is robbing their cabinets for a Triscuit. I didn't invent that, either.

I AM cooking a couple of pounds of ground meat. The sausage (don't ask) is already done and the beef and the turkey are marrying each other in the pan now. My question is, do I make a roux? I have frozen scallops and shrimp to make that right, or I can do the chili thing with NO effort at all. Opinions?

[ADF]

Let's go to Monterey, Jack.

That pun wasn't so gouda.

Oh no, I've created a muenster!

<center><img src = "http://thereisnogod.faithweb.com/images/adfblink.gif"><br>I'm so glad the cheat is not dead.</center>

[Late2party]

OK, question: chili or jambalaya?

[Late2party]

The answer is jambalaya. I'm making a roux out of grits and the grease from the meats I cooked. I have a head or stalk or bunch of celery and a goodly number of onions.

Gonna make the roux and cook the onions and celery in it, then put in the scallops and shrimp, and cover it all with dirty rice.

Whaddaya think?

[A.J.]

The answer is jambalaya. I'm making a roux out of grits and the grease from the meats I cooked. I have a head or stalk or bunch of celery and a goodly number of onions.

Gonna make the roux and cook the onions and celery in it, then put in the scallops and shrimp, and cover it all with dirty rice.

Whaddaya think?



Mmmmmmm!

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A Skidmark production.

Red Sox Nation

[Late2party]

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I guarantee!

[Late2party]

So anyway the grits are browning nicely, ecxept for the cores, which won't brown-- looks like Rice-a-Roni. I put the onion and the celery in and it's looking and smelling good.

I'm hoping the water released from the onion and celerty will moderate the heat in the pan and not let it burn the grits. I think I have this right.

[Late2party]

I put in some more celery and onions. That works. The core of the corn still refuses to brown, which is OK, we have ways of dealing with it.
I've tasted the product and it ain't bad. I could have cooked the roux more but it's OK. I'm putting the celery and the onion in it and it's getting better.

At least - I am free, thank God that I am free - I don't need okra. Okra sucks.

-W