Text 35036, 70 rader
Skriven 2013-03-19 08:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: strong notes 283
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 ML> Thing about basil is it's a really strong flavor, and the
 ML> nut component and the cheese moderate that.
 DS> It is strong, and I guess that makes it one of those things that you
 DS> like or hate -- no middle ground.

For me strength of taste and strength of preference do not
always coincide. Zucchini, white chicken, and American
process cheese are fairly mild foods that evince a strong
negative preference, and vermicelli, vanilla custard, and
white cream gravy are mild foods that I am inordinately
fond of (despite their being bad for me). Strong things
that I can take or leave: mackerel, country ham, olive
salad, many strong cheeses, a fairly long list actually.
Strong herbs such as basil and rosemary, I appreciate
them only in context.

 DS> Even basil that is dried from fresh is stronger (and better tasting to
 DS> us).  Similar can be said of rosemary.  Ruth Haffly brought us some
 DS> once and a few needles of that dried rosemary has the effect of almost
 DS> a teaspoon of the store stuff.

And that can be a problem if one bite has an abundance
of the flavor and the next has none at all. I'd be
inclined to grind or chop those few needles to a powder
to minimize that issue.

 DS> Two things wrong with this recipe (as far as you are concerned).  It
 DS> is not a Muffaletta such as one might find at Central Grocery (and it
 DS> has white meat).  So -- change the name (and substitute thigh).

For me, no chicken in a muffuletta. Probably, truth be told,
no muffuletta for me at all - I'll eat an almost anything
po'boy, though, just so they leave off the cheese.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Mark's Famous Po-Boy
 Categories: Sandwich, Main dish
      Yield: 4 servings

  1 1/2 lb Beef; roast
    1/2 ea Bell pepper; diced
      2 T  Peanut oil
      3 T  Mayonnaise
      2 ea Soft french bread
    1/2 ea Onion; diced
      5 oz Hickory smoked worcestershir
      1 t  Seasoning salt
      8 ea Swiss cheese; sliced

  Calories     per serving: 350 Fat grams per serving: 25 Approx. Cook
  Time: :30 Cholesterol per serving: 20 The roast should be slightly
  frozen for best results in cutting, as this allows you to slice the
  roast very thin. Place sliced roast in bowl with worcestershire sauce
  for 15 to 20 minutes. While meat is marinating Saute onions, bell
  peppers and 1/2 tsp of seasoning salt in peanut oil. Remove
  vegetables from skillet and cook meat in skillet until just browned
  adding remaining seasoning salt. Add the the onions and bell peppers
  to meat and allow to cook for another 10 minutes. Place french bread
  open face under heat under broiler until crisp. Place meat mixture on
  top of the bread, cover with swiss cheese, and broil until cheese has
  melted.  Add mayonaise and serve with leftover juices. Mum-Mum-Mummmm.

  Source unknown

MMMMM

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