A friend recently brought me a nice (I think) bottle of grappa from Italy, and I'm trying to figure out what to do with it. I'm not in love with it straight (although I don't hate it), so I'm wondering if anyone can think of ways I could perhaps use it in a cocktail? Or maybe just ways I should be serving it to improve the experience--alongside what foods? at what temperature? The only restriction is that I'm *not* interested in dessert applications at all. Thanks!
Years ago, I tasted what remains one of my favorite cheeses I've ever sampled, but I don't know the name of it. This was at Jaleo, in DC, c. 2001 or 2002. The cheese was served with a fig spread and small toasts. I don't know if it's was made from goat's milk, cow's milk, or anything. The texture was intriguing: creamy, spreadable, but with a nice element of grittiness or chalkiness. The taste was nutty, and though it wasn't a stinky cheese it wasn't a sweet or neutral thing either. That's about the best I can do description-wise. Does anyone remember this particular plate at Jaleo, or have any ideas about what that elusive, beautiful cheese might have been? I just checked the Jaleo menu online and none of the cheeses are ringing a bell, but maybe I'm missing something.
Mine would have to be the sandwich my grandparents used to eat for lunch on a regular basis: iceberg lettuce and tons of majo on squishy white bread. That was it.
There was also the great PB/amba/tomato/marmite debacle of '06. Eesh.
I've noticed recently that when I see Food Network chefs seasoning their food, they routinely use an amount of salt that looks really extreme to me--every millimeter of a dish covered. I know that salting is a matter of personal taste, but the dishes they prepare would turn me into a raisin in no time. Have others noticed this, or am I being salt-phobic? (For the record, I do not consciously avoid salt for health reasons or anything.) And if it's not just me, what are these guys up to?
I'd like to begin using a CSA, but since none of my friends in the area do so, I'm not sure where to go. I'm in the Cambridge area and don't drive much. Has anyone around here had a good experience with a CSA? Thanks!
annatr hasn't favorited a post yet.