It's Tillamook cheese, not that fancy french junk, and Alpenrose sour cream.
So its all good. Of course, to this day, I still chuckle about one of my first introductions to Portland cuisine. I was in a "bistro" type place downtown, and ordered off the menu, for $8.00, the "julienned red fingerling potatoes in a Gruyere cheese sauce". >From my table, I could look right into the kitchen. I learned a lot when the cook took a bag out of the freezer labeled "cheese fries", and dropped a handful into the fryalator. On Thu, Mar 26, 2009 at 5:24 PM, Judah McAuley <[email protected]> wrote: > > A thick skin? Yes. > Fried? Perhaps. > A cheese and sour cream eating surrender monkey? Never! > > On Thu, Mar 26, 2009 at 2:12 PM, Jerry Johnson <[email protected]> wrote: > > > > mmmm ... potatoes with thick skin. > > > > add cheese, sour cream, chives and bacon, and we are talking > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Adobe® ColdFusion® 8 software 8 is the most important and dramatic release to date Get the Free Trial http://ad.doubleclick.net/clk;207172674;29440083;f Archive: http://www.houseoffusion.com/groups/cf-community/message.cfm/messageid:292913 Subscription: http://www.houseoffusion.com/groups/cf-community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
