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Reviewed Blue Moon Burgers
"*Wonderful!* Used "Oregonzola" (a mild, creamy Gorgonzola made by Rogue Creamery) and added some crisp bacon. FABULOUS!"
Aug 26, 2011 on Food.com
Added Recipe Photo to Slammin' Ham Sliders
An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up.
I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience.
"My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers
You could probably put CHEESE, GARLIC, &/or MUSHROOMS on ANYTHING, and I'd love it. Ditto for good, rustic, artisan breads and l-o-w 'n s-l-o-w BBQ. I could happily live off of just the *fragrances*.
Thoroughly enjoy most any genre of food (Latin, Italian, Trad. American, regional, retro, Chinese, Indian, Thai, Portuguese, Spanish, some French...). Only general exception I can think of would be Japanese cuisine; whose technique and culinary traditions are impressive, but I've never been able to overcome my natural aversion to the often gelatinous and overtly "fishy" textures and flavors they favor. I often WINCE while watching "Iron Chef." Gotta love their beautiful presentations, though! I believe I'm the only person on the west coast (perhaps the PLANET) that does NOT like sushi. Oh, well. DARE TO BE DIFFERENT, I guess.