{"id":809,"date":"2008-11-29T20:40:06","date_gmt":"2008-11-30T01:40:06","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=809"},"modified":"2010-10-02T20:44:31","modified_gmt":"2010-10-03T00:44:31","slug":"parmesan-cheese-and-black-pepper-straws%e3%83%91%e3%83%ab%e3%83%a1%e3%82%b6%e3%83%b3%e3%83%81%e3%83%bc%e3%82%ba%e3%81%a8%e9%bb%92%e8%83%a1%e6%a4%92%e3%81%ae%e3%83%84%e3%82%a4%e3%82%b9%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=809&lang=en","title":{"rendered":"Parmesan Cheese and Black Pepper Straws
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\"\"<\/a><\/p>\n

Parmesan Cheese and Black Pepper Straws<\/strong>
\nNovember 23, 2008<\/em><\/p>\n

Using store-bought pastry sheets, I made these cheese straws. I love to make these as it’s a lot of fun to do the twisting. I also made tomato sauce to serve with the straws as dipping sauce.<\/p>\n

Please help us promote our blog by clicking on the following button. Thank you.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Parmesan Cheese and Black Pepper Straws November 23, 2008 Using store-bought pastry sheets, I made these cheese straws. I love to make these as it’s a lot of fun to do the twisting. I also made tomato sauce to serve with the straws as dipping sauce. Please help us promote our blog by clicking on […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-809","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=809"}],"version-history":[{"count":20,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/809\/revisions"}],"predecessor-version":[{"id":15571,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/809\/revisions\/15571"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}