Text 4131, 82 rader
Skriven 2008-03-22 12:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: de gustibus 19
======================
 ML> That's a kind of error I might forgive at lunch but never at dinner.
 RH> Actually, our lunch time experience back in January was much more
 RH> enjoyable.  The waiter tossed the cup of bacon into the salad before
 RH> pulling some out for Steve (plain) but he did go back and get another
 RH> salad for Steve.

I have a similar issue with cheese - a lot of places dump
vast quantities of the stuff onto their salads without
asking. I gave extra credit to the Boat Dock Cafe on Beaver
Lake last week, as they put the onion and shredded cheese
garnished for my Frito pie on the side without my asking.
I used the cheese to feed the giant carp that swim around
the restaurant looking for handouts.

 That was the only problem we had then; the salad was
 RH> much fresher and the meal was over all, quite good.

Figured, as else you wouldn't have gone back.

 We would have
 RH> liked bread with our entrees vs the mini bluebery muffins (should have
 RH> asked if we could have subbed) that are standard for lunch time.  If we
 RH> do go back for a lunch, we will ask about it.  They gave Steve a small
 RH> cruet of sherry to smooth out the fish tastes in the Pine Bark Stew he
 RH> had and he said it did make a difference.

Hum. Sherry, eh? Perhaps I shouldn't be so careful about
appending alkoholfrei recipes to these messages!

 ML> Gorgonzola, Mascarpone and Nut Terrine
 RH> Looks good; it would make for a very rich appetiser.  Lots of milk
 RH> pills tho, to go with it but it would be worth every one.

A pound of cheese to serve 4 to 6 - a dieter's nightmare.
If served to me, I would probably take a bite and pass the
plate to my left or something.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Llantan (Salsa Arequipena)
 Categories: Chileheads, Chiles, Salsa, Cheese
      Yield: 1 servings

    200 g  Fresh yellow chile
     30 g  Garlic without skin
      1 lg Onion
      3    Leaves of Huacatay
     20 g  Grated Parmesan cheese
      4 sl Bread
           Salt to taste

  Cut the chiles in half, seed them and put them in a vessel in a hot
  oven together with the garlic and the onion cut up into strips. Leave
  in the oven until browned and cooked. Put the bread to soak in a
  little water; the slices should be a centimeter and a half in
  thickness; when well soaked, drain off the water.

  When the food in the oven is well cooked, take it out and grind in a
  mincing-machine with the huacatay; lastly grind the bread so that it
  attracts all the chile. Afterwards put everything in a liquefier and
  operate it at a slow speed, later adding salt to taste and the
  cheese. When everything is well mixed and like a smooth paste, the
  sauce is ready.

  This sauce is typical of Arequipa and is served with boiled potatoes
  or yuccas, meat, fish, or any boiled dish. It is also put on
  the.table like chili pepper.

  FROM: Comidas criollas peruanas (Peruvian Creole Food Cookbook).
  These are the translations in the cookbook (it is in Spanish &
  English)

  From: S. N. Janin

  Format by Dave Drum - 04 December 98
  FROM: Chileheads Mailing List

MMMMM

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