Re: I'm really starting to like this stuff

Bruce wrote on 4/22/2025 3:19 PM:

On Tue, 22 Apr 2025 15:29:21 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:
 

That looks pretty good even if I am off mushrooms again for a while.
Anything with puff pastry is likely to be good.  It has a bit of a
Danish look to it and on a related note.... years ago there was a Danish
restaurant in the city where were living and one night I had a wonderful
dessert. It was  deep fried Camembert with strawberry jam. The cheese
appeared to have been dredged in flour, dipped in egg white and then
dredged in bread crumbs and deep fried.
>
I never got to have it again because, even though the place as
excellent, the restaurant closed up.  It was probably 20 years after
that when I went to Denmark for the first time and looked for it there.
The closest I came to it was  Brie baked in puff pastry and served with
a blueberry preserve.  It was pretty damned tasty.

 Deep fried camembert or brie is something I'd expect from someone who
can't cook and quickly wants to slap something up. Maybe a deepfried
Mars bar for dessert?
 

Fool.  Nobody here can cook anything except you, and her royal Majesty Queen McCrone.  We all know this.