"Bob Pastorio" wrote in message
...

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This recipe has bacon and pasta in common with carbonara and nothing
much else. Onion, garlic, tomatoes, blue cheese, cream aren't part of
a carbonara.

Pastorio

What's your point? - the name of the recipe is "BLT Pasta" why don't you
complain that it doesn't have any lettuce or mayo.

Seems you missed this sentence in the note to which you replied:
"At very least, the headnotes describing them should have been edited
to reflect something closer to what's really going on." I though that
I didn't have to enumerate *all* the obvious flaws; that folks
hereabouts could see the ones not specifically denoted. We don't know
that BLT isn't the initials of the person who "inventoried" this
recipe. More demonstration of Lukins's lightweight ways.

Point? You mean *points.* First, Cut-and-Paste Sheldon shows how full
of shit he is once again, demonstrating his "I can cook better'n
anybody" sophistication ever more clearly. Second, it's a display of
Lukins's ineptitude as an editor and her sloppy use of names and
descriptions. Third, the recipe is a blast of very strong flavors
piled on top of each other not to the benefit of any. This is "punch
in the face" cuisine.

Pastorio

I think it is quite obvious you and I are not going to agree. You are
extremely critical of:

1. A recipe you have not tried.
2. A description you have not written.
3. A "professional" food editor.
4. A poster with whom you have become irrational. ( I guess he's getting
to you)

Maybe you should become a food critic, critic that is if you can find a
person who would be willing to risk ridicule by publishing your dribble.

Then again I guess you have never heard of a cobb salad. Hmmmm Blue cheese,
bacon, and other such, lets see what did you call them? Oh yes! "a blast of
very strong flavors piled on top of each other not to the benefit of any."

Food TV "classic Cobb Salad

chicken breasts, skinless and boneless
Drizzle of olive oil
Essence, recipe follows
1/2 pound raw bacon, diced
1/2 cup extra-virgin olive oil
Juice from one fresh lemon
1/2 pound Maytag Blue cheese
Salt
Freshly ground black pepper
1 avocado, peeled and pitted
1 Beefsteak tomato, peeled, seeded and small diced
2 hard boiled eggs
2 heads of Bibb Lettuce, washed, patted dry and thinly sliced

Preheat the grill. Season the chicken breast with olive oil and Essence.
Place the chicken on the grill and cook for 4 minutes on each side. Remove
from the grill and small dice the chicken. In a skillet, over medium heat,
render the bacon until crispy, about 6 to 8 minutes.
In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4
pound of the blue cheese, a handful at a time. Whisk well. Season with salt
and pepper. Set aside. Using a knife, dice the avocado. Season with salt and
pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and
season with salt and pepper.

In a large bowl, toss the lettuce with the dressing. Season with salt and
pepper. Mound the lettuce in the center of each plate. To garnish each
salad, make a row of each; avocados, chicken, tomatoes, remaining blue
cheese, bacon and eggs. Serve immediately.



Dimitri