[lit-ideas] Re: En dehors de all that tat
- From: "Andy Amago" <aamago@xxxxxxxxxxxxx>
- To: lit-ideas@xxxxxxxxxxxxx
- Date: Wed, 11 Jan 2006 10:15:52 -0500
I admit to liking liver and onions back in my meat eating days (20 years
ago this year). I especially liked chicken livers and onions. They were
easy to cook too. Now, of course, I won't go near any of it (don't you
just love high and mighty?). It's funny though, even when I liked liver
and onions I still thought tripe was icky. High and mighty never changes.
> [Original Message]
> From: Mike Geary <atlas@xxxxxxxxxxxxx>
> To: <lit-ideas@xxxxxxxxxxxxx>
> Date: 1/11/2006 10:04:51 AM
> Subject: [lit-ideas] Re: En dehors de all that tat
>
> 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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