Blue cheese is a mystery to me - it's fouler
than pretty much any other substance that has been
represented to me as food. Ian just brought out
one that he claimed was one of the best in the
world, and the best thing I could say about it
was that I didn't retch.

Like me and beer.... ;)

Probably similar.

Title: Old Fashioned Root Beer

None of the ingredients would be hard for an east
coast forager to find; most of them could be gotten
from a farmers' market or by mail order. I agree that
a good commercial root beer is perfectly fine and
won't cost as much as making one's own (if you
actually try to buy the ingredients).

And then there's the alcoholic rootbeer liquor that my son is partial
to, and has special ordered when he's not near a store that will carry
it.... pretty nice stuff... and sneakily potent.... ;)

Someone fed me one once, Not Your Daddy's was the name; it
was fine, not something to special order for.

+

So sounds deliberate, a feature rather than a bug.
Or maybe a feature with a bug.

Probably deliberate... possibly something that could be configured to
cut it longer, but possibly not.... BlueWave has a setting to configure
that sort of thing for message length... I just have it disabled, and do
my own length-editing....

Self-editing would be my preference as well (I need
to be able to have control over something, after all).

The Asian brand turned out to be in between as
you implied but closer to the subtle end than
the hard brittle end.

And now I'm hooked again... (G) Bought a package for myself today when we went shopping.... the one I brought to the picnic was easily finished off there... ;)

Ah, well, at least it's not a particularly
costly indulgence.

When it's just me eating it (with a little help from Richard, maybe),
the package lasts pretty long... ;)

Even less costly, then!

Mussels with Blue Cheese & Belgian Beer
Categories: appetizer, Belgian, semi-homemade, wwtt
Servings: 2

14 fresh mussels
1/2 c Belgian dark ale
2 oz blue cheese, crumbled
1 sm garlic clove
3 Tb fresh carrot, diced
3 Tb fresh celery, diced
2 Tb onion, chopped finely
2 Tb fresh parsley, chopped finely
1 ts unsalted butter
pepper

Rinse the mussels under cold running water. Brush
them clean and scrape off any sediments on the
shells using a sharp knife. Then rinse the mussels
again and let them drain at room temperature.

Peel the garlic and chop it very finely. Add the
butter to a medium saucepan and add the garlic.

Place the pan over medium heat and gently fry the
garlic for 2 min. Then add the carrot, celery, and
onion to the pan. Season with a pinch of pepper.

Stir the vegetables well and cook them in the butter
for 6 min. Then pour in the beer.

Stir and cook for 2 min. Then add the mussels.

Stir and put a lid on the pan. Turn the heat high and
let the mussels cook for 4 to 5 min. They should have
opened by then. Add the crumbled blue cheese.

Stir, turn the heat lower and let the blue cheese
melt into the beer sauce. Cook for another 2 min
until the sauce starts to thicken lightly.

Check the seasoning and add pepper to taste. Scoop the
mussels onto warm plates and drizzle with the rest of
the blue cheese sauce and vegetables. Sprinkle with
some of the freshly chopped parsley. Serve immediately
while hot.

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