[lit-ideas] Re: En dehors de all that tat
- From: "Mike Geary" <atlas@xxxxxxxxxxxxx>
- To: <lit-ideas@xxxxxxxxxxxxx>
- Date: Wed, 11 Jan 2006 09:04:11 -0600
Irene:
Just a question. Would you ever eat
brains?
When I was a kid, Mom would cook us scrambled eggs with calf's brain every
now and then. As I remember I liked it quite a bit.
The other day we were talking about Rueben sandwiches of which I'm an
afficianado. Equally delicious is the muffuletta sandwich which you might
not have tasted if you've not been to New Orleans or The Young Ave. Deli in
Memphis. The muffuletta requires a muffuletta loaf -- round Italian bread
about a foot in diameter -- it consists of mortadella (the Y.A. Deli uses
pastrami instead), ham, Genoa salami, Mozzarella and Provolone, and olive
salad with oil. The olive salad is the Holy Grail of Muffulettanism. One
recipe is:
a.. For the olive salad:
b.. 1 gallon large pimento stuffed green olives, slightly crushed and well
drained
c.. 1 quart jar pickled cauliflower, drained and sliced
d.. 2 small jars capers, drained
e.. 1 whole stalk celery, sliced diagonally
f.. 4 large carrots, peeled and thinly sliced diagonally
g.. 1 small jar celery seeds
h.. 1 small jar oregano
i.. 1 large head fresh garlic, peeled and minced
j.. 1 teaspoon freshly ground black pepper
k.. 1 jar pepperoncini, drained (small salad peppers) left whole
l.. 1 pound large Greek black olives
m.. 1 jar cocktail onions, drained
"Cookery N'Orleans Style"
I'm just glad I don't have to decide between sex and muffuletta sandwiches.
Mike Geary
Memphis
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