Text 14292, 99 rader
Skriven 2008-09-28 08:04:00 av Dave Drum (1:124/311)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: Re: Limburger
=====================
-=> Stephen Haffly wrote to RUTH HANSCHKA <=-

 RH> I've eaten overripe camembert, runny brie, and darned near every other
 RH> strong cheese I could find.  The limburger needed a little getting
 RH> used to.

 SH> Yuck! Ick!  Putrid!  Horrible! etc.

 SH> I tried it once.  It tasted like some poor animal had crawled into my
 SH> mouth, died, and putrified.  I couldn't escape the smell or taste for
 SH> several minutes.  I have never had the urge to try it again.

Think of it as the durian of the cheese world. I actually like stinky cheeses.
To the point that when a co-worker hung enough air fresheners in one of the
company trucks to make ones eyes burn and water, complaining that "This truck
stinks" I decided to teach her a lesson.

Went to the nearest stupormarkup and bought a small wedge of Limburger and put
a knife blade's smear of it on a Wendy's hamburger wrapper and left it under
the seat of the truck she would be driving the next day.  Bv)=  Then I got some
saltines and finished off the cheese.

Last we heard about "smelly trucks".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sardines Escabeche
 Categories: Seafood, Citrus, Vegetables, Chilies
      Yield: 4 servings
 
  1 1/4 c  Extra virgin olive oil
           Flour for dredging
           Salt & ground white pepper
  1 1/4 lb Fresh sardine filets; skin
           - on
      2    Thyme sprigs
      2    Basil sprigs
      1    Tomato; peeled, seeded, fine
           - diced
      6    Pearl onions; peeled, thin
           - sliced
      3 cl Garlic; thin sliced
      2 sm Carrots; peeled, fine diced
      2    Roasted yellow beets; peeled
           - fine diced
      2    Celery ribs; strings removed
           - fine diced
     18    Fennel seeds; toasted
     18    Coriander seeds; toasted
      2    Bay leaves
        pn Hot red pepper flakes
  1 1/2 ts Sugar
    1/2 c  Champagne vinegar
           Juice of 2 lemons
           Lemon wedges for serving
 
  This is from chef Damani Thomas of Oswald Restaurant in
  Santa Cruz, which is currently closed.
  
  Pour 2 tablespoons of olive oil into a nonstick saute pan.
  Place over medium heat.
  
  Spread some flour on a plate, seasoning it with salt and
  pepper. Dredge the skin sides of the sardines in the flour,
  shaking off excess. Place the fish flour-side down in the
  pan. Fry for 1 1/2 minutes. Transfer fish to a paper towel-
  lined plate; pat off excess oil.
  
  Discard the oil in the pan; wipe out pan and set aside.
  
  Arrange the sardines on a rimmed platter. Cover the fish
  with thyme, basil and diced tomato.
  
  Place the pan over medium heat; add 2 tablespoons olive
  oil. When the oil is hot, add the onions, garlic, carrots,
  beets, celery, fennel and coriander seeds, and the bay
  leaves. Cook, stirring, for 5 to 10 minutes.
  
  Add the remaining cup of olive oil, the red pepper flakes,
  sugar and vinegar. Bring to a simmer, and cook for 5 mins.
  Remove from heat and stir in the lemon juice. Pour over the
  fish. Let cool to room temperature. Refrigerate for at
  least 6 hours.
  
  Serve garnished with lemon wedges.
  
  Serves 4 to 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... "And his nostrils ripped and his bottom burned off.."
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