Two Food Experiments

[nancylebov]

Tried using St. Andre cheese (a soft and somewhat blue-flavored cheese) with spaghetti and boar sausage. (The sausage came from D'Angelo Brothers in the Italian Market of Philadelphia.) This was a big win--not only did it taste good, but the cheese coated the strands of sphagetti very pleasantly. Further experiments with other soft cheeses weren't as good--maybe St. Andre is the only one.

The other experiment was stir-frying tuna with whole unpeeled lime slices. The result was somewhat bitter and I won't be doing that again. One of my friends *likes* bitter, and he'll probably try it out for himself.

One of the lime slices escaped under the pan, and got lightly toasted by the gas flame. This was actually nice--the cooking seemed to sweeten the lime a bit, and the crispy peel was nice to handle, though I didn't try eating it.

Comments

[quarkwiz.livejournal.com]

MMm, St. Andre. Yum. Some chevres work nicely in some recipes, but they taste very different from the St.A. I think they'd have a more crumbly rather than coating effect.

Mind if I friend you? No need to return the gesture if you don't feel like it--just as in rasff, I don't generally have a great deal to say.

[nancylebov.livejournal.com]

No problem at all if you friend me, and thanks for being an early commenter.

I'm going to put food in general and cheese in particular on my interests list.