Text 507, 74 rader
Skriven 2013-05-16 18:21:58 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: coffee 552
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->  -> another. Mine have almost always been legal, but some of
->  -> them should not have been, I am thinking of caffeine mostly.
->  RH> I read a story in Fantasy and Science Fiction once about what might
->  RH> happen if 
->  RH> they made caffeine into a Schedule 1 drug.  It was pretty funny.
-> 
-> It has been pointed out that if such staples as coffee and
-> potatoes were regulated the same way as more recent products
-> like marijuana and cyclamate, they'd likely be regulated or
-> even prohibited.
->
I wouldn't be surprised.  Potato leaves contain poison, after all.  
 
->  RH> over as far as you're concerned - milk products combined with 
coffee.
->  RH> I'm thinking it might make a good breakfast!
->  
-> For sure poison. Speaking of which -

Sez you.  I say caffeine and milk products are necessities.  
 
-> Sushi Rice Roll with Mozzarella Cheese and Smoked Salmon
-> cat: starter, fusion, should be banned

Uhmmmm - ick?  Banned no.  However, if served and enough guests gag on it 
the host would get the message.  Mozzarella belongs on pizza and in a 
Caprese salad.  

...-> held inside it. Remove bamboo mat and cut sushi roll.
-> Sprinkle the top of the sushi with more Perfect Italiano
-> Mozzarella Grated Cheese and gratinate cheese in an oven
-> till it melted. Serve with mayonnaise and/or wasabi.

Have lined waste baskets handy for pitching the uneaten bits and for the 
guests who can't get their heads over the toilet in time? 

Insalata Caprese Salad - Mozzarella, Tomato and Basil Plate

Recipe Type: Salad and Salad Dressing, Tomato, Appetizer, Mozzarella Cheese
Cuisine: Italian
Yields: 4 servings 
Prep time: 10 min


Ingredients:

1/2 pound fresh mozzarella cheese sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste
Freshly-ground black pepper to taste
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil

Preparation:

In a circular design around the side of a serving plate, alternate fresh 
mozzarella slices on a large platter (or on individual plates if you are 
doing individual portions) with sliced tomatoes, overlapping for effect.

Tear fresh basil leaves and sprinkle liberally over the slices. Add salt
and 
freshly ground pepper to taste. Sprinkle capers over the top.

Just before serving, drizzle on some top-quality extra-virgin olive oil. 
NOTE: Insalata Caprese should never be allowed to sit in oil for any length 
of time and become soggy, and no vinegar of any kind goes on true Insalata 
Caprese!

Makes 4 servings.

Source: http://whatscookingamerica.net/Salad/InsalataCaprese.htm
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