Post #229,098
10/11/05 12:14:29 PM
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Yes, meat.
Good stuff. You should give it a try sometime. ;-)
Just kidding. I actually forgot that part. I must have skipped putting that into the database-of-all-things-IWT that I store (and frequently misplace) in my head.
Lemme tell ya, there's nothing better than fresh-baked bread dipped in a little olive oil. Mix any of the following into the olive oil to make it better: parmesan, asiago, or parmigiano-reggiano cheese, balsamic vinegar (no less than 6 years, please), or your favorite dried-herb mixture.
If you're into this sort of thing, you could always crack 5-10 cloves of garlic, toss 'em in a saucepan along with the olive oil, and heat on low for 10-15 minutes to infuse the garlic flavor (add rosemary for an extra kick!) into your oil. Let cool and strain into your favorite receptacle for long-term storage. Le yum.
-YendorMike
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety."
- Benjamin Franklin, 1759 Historical Review of Pennsylvania
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Post #229,102
10/11/05 12:25:06 PM
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Call me a woman of discriminating taste
as far as my meat consumtion goes.
Bread and olive oil- now you're talking. With a little fresh ground pepper, too. My kids will go for that. Asiago cheese.. mmmm. Garlic and rosemary... double mmmm.
That sure beats a salad at McDonalds.
You should come to my house once every couple of months to cook for me. Andrew can do the alternating months. Sounds like a plan to me. :-D
Jesus was a star last week.
Now he's tending bar on Melrose.
Welcome to Hollywood.
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Post #229,211
10/11/05 8:57:32 PM
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ok...you're a woman of discriminating meat taste!
If you push something hard enough, it will fall over. Fudd's First Law of Opposition
[link|mailto:bepatient@aol.com|BePatient]
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Post #229,249
10/12/05 1:08:41 AM
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Well, lets see now . . .
. . I've been doing a lot of squid lately, but dismantling, gutting and cleaning the little buggers is a bit tedious. I do, however, understand you have a lot of experience dismantling small critters so maybe we could work out a trade - but the airline miles might be too costly.
[image|http://www.aaxnet.com/ajg/sf_squid02.jpg||||]
[link|http://www.aaxnet.com|AAx]
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Post #229,256
10/12/05 5:59:39 AM
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Mmmm___Cafe Citti (***) calamari / Foccaccia sandwiches..
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Post #229,266
10/12/05 9:00:11 AM
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I'll slice em and dice em for you
But I'm not eating them! Pin that to a dissecting tray and you have a Zoology 101 lab on cephalopods.
You can whip me up a nice meatless asian or italtian dish. Something with some nice eggplant or portabellos or those tiny ears of corn.
We can use FedEx, tupperware and dry ice to ship back and forth. I still have the FedEx account number from my last job...it'll take them a while to catch on...yeah...that's what we'll do....
Jesus was a star last week.
Now he's tending bar on Melrose.
Welcome to Hollywood.
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Post #229,301
10/12/05 12:49:30 PM
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Yum! Calamari!
Slice it, bread it, fry it in olive oil.
Serve with cocktail sauce.
/me drools!
Amy
Oh Freddled Gruntbuggly!
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Post #229,305
10/12/05 1:06:07 PM
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That works.
I slice it, saute it in butter, olive oil, and a handfull of chopped garlic, add a little more oil and white wine plus some chopped parsley. Add cooked angel hair pasta and toss. Serve with crusty rolls and the remaining white wine on the side. Salad optional.
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Post #229,144
10/11/05 4:37:55 PM
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Is there any real diff between "parmesan" and "parmigiano"?
I always thought the former was just the simplified-for-foreigners spelling of the latter.
Anyway, as to your claim that "there's nothing better than fresh-baked bread dipped in a little olive oil" -- ever heard of something called "butter"? :-) Oh, wait, signor Vitale -- for a while there, I forgot that your ancestors came from south of the border... The European Butter-Oil border!
Then again, that means you should be all the more able to answer the first question.
[link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
Your lies are of Microsoftian Scale and boring to boot. Your 'depression' may be the closest you ever come to recognizing truth: you have no 'inferiority complex', you are inferior - and something inside you recognizes this. - [link|http://z.iwethey.org/forums/render/content/show?contentid=71575|Ashton Brown]
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Post #229,147
10/11/05 4:43:46 PM
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Yes
Parmesan is now a generic. Parmigiano Reggiano is a protected name and requires that the cheese is actually made in Parma, Italy and is produced and aged to particular standards. Parmesan is equivalent to "Swiss cheese", most of which has never crossed salt water.
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Post #229,149
10/11/05 4:46:14 PM
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Also ...
Well, you can [link|http://www.cheese.com/all.asp|read it] for yourself.
===
Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
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Post #229,152
10/11/05 5:09:43 PM
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Ah, OK, I see. Thanks, both of you.
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Post #229,154
10/11/05 5:15:57 PM
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Sure, you could use butter...
But that's so...NORMAL. Plain. Bland. Blah.
Now, if you want to talk about self-made herb butter...Like thyme butter...That's yum.
But plain butter? Why?
-YendorMike
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety."
- Benjamin Franklin, 1759 Historical Review of Pennsylvania
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Post #229,155
10/11/05 5:33:56 PM
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"Bland"? Bah - your palate is too unsophisticated...
...to appreciate the ever-so-finely-nuanced flavour of butter -- it tastes of *butter*. (Shades of "coffee-flavoured coffee" LRPDism.) Or, IOW: Because it's *good*, that's why!
[link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
Your lies are of Microsoftian Scale and boring to boot. Your 'depression' may be the closest you ever come to recognizing truth: you have no 'inferiority complex', you are inferior - and something inside you recognizes this. - [link|http://z.iwethey.org/forums/render/content/show?contentid=71575|Ashton Brown]
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Post #229,157
10/11/05 5:38:38 PM
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ICLRPD. (new thread)
Created as new thread #229156 titled [link|/forums/render/content/show?contentid=229156|ICLRPD.]
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Post #229,158
10/11/05 5:38:59 PM
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That depends on the butter in a very big way
Mass market butter has had all the flavour refined and pasteurized out of it. It's not the same thing at all.
--\n-------------------------------------------------------------------\n* Jack Troughton jake at consultron.ca *\n* [link|http://consultron.ca|http://consultron.ca] [link|irc://irc.ecomstation.ca|irc://irc.ecomstation.ca] *\n* Kingston Ontario Canada [link|news://news.consultron.ca|news://news.consultron.ca] *\n-------------------------------------------------------------------
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Post #229,165
10/11/05 6:06:19 PM
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You are perhaps thinking (?) Dansk?
and related places where they would never tolerate built-in semi-rancidity or feed their cows Better-living-through-Chemistry $enhancers.
There remain a few places with both integrity and cuth - even here in the Capital of Ersatz; ex. locally: Clover Farms as delivers from my 'County' through the North SF Bay area: No RBSTs (some noxious growth hormone) and similar toxins-to-humans. And there are specialty places which get ~ close to what every K\ufffdbenhavn-er takes for granted. (The 5% wouldn't eat common Soylent-$green of course!)
(But I noted that, in Oakland where a longtime Danish-derived bakery was touted: neither their pastries nor breads could come close-enough to my then fresh recollections of the above nonpareil cuisine :(
Know nada about Finnish variant, of course - but would presume that Finns, being so close to such Standards, would never succumb to anything like US supermarket bastardization (?))
And Yeah -- fresh-baked Real Bread + Real Butter is in the class of Goodness of any of the above tasty options == I've tried ~those mentioned and agree, and sometimes.. would prefer to butter, too. Sometimes..
My ti \ufffdre
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