I can find all sorts of common and exotic salad dressings at Jason’s and Breeze, but not my all-time favorite: blue cheese.
Any ideas where I can find it? Would Costco have it?
[quote=“Chris”]I can find all sorts of common and exotic salad dressings at Jason’s and Breeze, but not my all-time favorite: blue cheese.
Any ideas where I can find it? Would Costco have it?[/quote]
Not the salad dressing kind, but they do have the roseberg? hunk-a-hunk blue cheese, which is not bad.
Welcome USED to carry good BC dressing, but stopped after I bought it all I think.
I’d be very interested in getting some BC dressing too.
jdsmackslips
my local wellcome (muzha) has it, caesar as well
Thanks, I’ll check out Wellcome.
You could also…
100g mayonnaise ( preferably fresh ),
0g to 400g soured cream ( personal tastes and runniness ),
1 clove of garlic,
a dash of tabasco or chilli,
85g Long Clawson Blue Stilton crumbled.
Mix all the ingredients together, season to taste. place in a small serving bowl, cover and chill. flavour will improve if the dip is left for atleast 2 hours.
for more recipes and other products please check out forumosa, cheese shops post here…
forumosa.com/taiwan/viewtopic.php?t=37622 or
enjoy! 
I bought some at Tesco’s in Tainan a few months ago.
I saw it at Costco (Nangang) this week. Not sure if was good or not…
I’m reviving this thread.
My Costco card expired long ago, so I can’t go there.
Where can I get Blue Cheese Dressing?
I’ve checked RT Mart and Carrefour and they don’t have it.
Does Wellcome actually still stock it?
I managed to find some at Breeze Super a couple years ago. But it’s one of those items they don’t consistently stock. Sometimes they have it, sometimes they don’t.
Got some at Jason’s a couple weeks ago, it’s got a big red onion on the label.
It’s really good, but…um, I don’t quite know how to break this to you Josefus…they do charge for it…
Seriously, it’s good, but pricey.
I miss the big litre-and-a-half plastic soda bottle stuff they used to have at costco.
Even though once, in the middle of the night, I stumbled hallf-asleep to the fridge for a drink and took a swig of the dressing…
No Blue Cheese Dressing at City’ Super or the Wellcome on AnHe Rd.
I went over to Jason’s expecting to find it, but they didn’t have any either.
They might just be out of stock, or maybe they stopped carrying it?
Jason’s did have the largest selection of salad dressing though.
The search continues…
howtodothings.com/uncategori … ssing.html
make ur own?
[quote=“Josefus”]No Blue Cheese Dressing at City’ Super or the Wellcome on AnHe Rd.
I went over to Jason’s expecting to find it, but they didn’t have any either.
They might just be out of stock, or maybe they stopped carrying it?
Jason’s did have the largest selection of salad dressing though.
The search continues…[/quote]
BASTIDS!!!
OK, if you can make it to Jason’s, then try:
- the supermarket in the B2 of the original Mitsukoshi, over in The Land of 1000 Mitsukoshis, the southeasterliest of them, katty wompus from Neo 19
b. the supermarket in the B2 of the place directly east of the NEW Eslite, in back of TCH MRT
I can almost guarantee one of them will have it.
The first one also has a great sushi/sashimi section.
The second one also has tons of cool import stuff from Europe and other Asian countries.
I’m far too lazy.
And besides, that recipe calls for sour cream.
Everyone knows that can’t be had on this island!
Thanks chief, I’ll try those other places.
What no sour cream on Taiwan??? What if you wanted some on your potatos along with butter?
Ok make your own sour cream :
Method 1
I N G R E D I E N T S
1 cup cream
1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.
I N S T R U C T I O N S
In a double boiler bring the fresh cream up to 180 degrees. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated
Method 2
I N G R E D I E N T S
1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk
I N S T R U C T I O N S
Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before. For better texture refrigerate for 24 hours before serving.
[quote=“tommy525”]What no sour cream on Taiwan??? What if you wanted some on your potatos along with butter?
Ok make your own sour cream :
Method 1
I N G R E D I E N T S
1 cup cream
1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.
I N S T R U C T I O N S
In a double boiler bring the fresh cream up to 180 degrees. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated
Method 2
I N G R E D I E N T S
1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk
I N S T R U C T I O N S
Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before. For better texture refrigerate for 24 hours before serving.[/quote]
Tommy, shut up, the grownups are talking.
Tommy, if I’m too lazy to dump a container of sour cream in a bowl, I sure ain’t gonna take the time to make it from scratch! But thanks.
:roflmao:
Tommy, did I mention that I missed you??
err NO? Actually no one knew I was even gone 
…haha such is life.