Text 20974, 62 rader
Skriven 2009-02-16 20:16:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Tastes
==================
-=> Dale Shipp wrote to Sean Dennis <=-

 SD> I don't mind Velveeta on grilled cheese sandwiches and
 SD> Cheese Whiz is good on Ritz crackers, but both really have
 SD> too much salt in them for me.  I do like real sharp cheddar
 SD> cheese-the kind that slices your tongue. <G>

 DS> I have not had Velveeta in decades.  We do have Cheese Whiz.  IMO, it
 DS> is the best for adding to a Philly Cheese sandwich because of the way
 DS> it sort of melts into the hot meat when you put it on.

According to Pat's King of Steaks Cheese Whiz is what they use on their
(according to them) Best of Philadelphia cheese steak sammiches.

OTOH - there was an article in a recent Gourmet detailing the top seven cheese
steak venues in the Philly area. Pat's was not even mentioned.  <SHRUG>

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arros Amb Fesols And Naps
 Categories: Latino, Pork, Beenz
      Yield: 4 Servings
 
    250 g  White beans; soaked
    400 g  Pig hock
    200 g  Pig ear
      1 sm Foot of pig
    100 g  Bacon
      2    Valencian black puddings
           - (blood sausage)
      2    White puddings
      6    Or 8  turnips; in pieces
    400 g  Rice
           Dry saffron
      3 l  Water
           Salt
 
  In a pot with water, the beans throw, the elements of the pig, the
  turnips and some salt. He/she allows to cook in a slow and continuous
  way.
  
  As meats and sausages are cooked, they are taken out of the broth and
  they allow to cool down a little to be able to them to cut to pieces.
  
  When in the pot they are only the beans and the turnips, with the
  broth, this of salt is rectified and, arrived the moment, is added
  the rice, and some saffron.
  
  When the rice is to a little more than half cooking, they are added
  the meats and cut sausages and, once finished the cooking, this
  exquisite strong plate of rice is served that should be with a lot of
  stock. This is a Valenciann dish
  
  Contributor:  Esther Pérez Solsona

  Uncle Dirty Dave's Archives
 
MMMMM

... "All this good food will make us sick." -- Trapper
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