tag:blogger.com,1999:blog-24170237.post6310721558933078569..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Cheshire Cheese at Sea.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-24170237.post-62798134371229063952007-07-16T08:13:00.000+10:002007-07-16T08:13:00.000+10:00Do you know the ladies from the Food Museum in Lon...Do you know the ladies from the Food Museum in London? It's still just a theoretical museum, but they're quite lovely people. Liz Calvert Smith is the one I've been in contact with most recently. She does some wonderful historical food recreations, and seems to be someone you'd have great fun sharing stories with.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-74220972113324632952007-07-16T07:03:00.000+10:002007-07-16T07:03:00.000+10:00Hello Cynthia: I like just about anything with che...Hello Cynthia: I like just about anything with cheese in it. I do have a recipe for Stilton soup somewhere - although I dont know how close it is to Rules'. I ate there a few years ago when I was in England and I'll be back there in 6 weeks, so maybe I'll go there again. I'll find that soup recipe. I havent made it for ages and it is winter here now ....The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-16160794568999160462007-07-16T04:18:00.000+10:002007-07-16T04:18:00.000+10:00Wow -- without even knowing what it's supposed to ...Wow -- without even knowing what it's supposed to turn out like, I think that potted Cheshire cheese sounds great. And I imagine that a slice of it would indeed eat well. I'm guessing Canary is Canary wine, which shows up in a lot of syllabub recipes. Would that be what you'd expect?<BR/><BR/>As for the soup, I like the idea better than the offered recipe, because cheese soup is a favorite dish of mine. My two favorites are cheddar, which would not be too dissimilar to Cheshire, and Stilton -- specifically the Stilton soup at Rules in London. Any chance you have a recipe for that?<BR/><BR/>And the comments on Naval dining makes me wonder if you've run across Lobscouse and Spotted Dog. It's a cookbook that was created to accompany the Patrick O'Brian novels about the British Navy. Some fun reading for those of us who fancy food history.Anonymousnoreply@blogger.com