sf wrote on Wed, 26 Mar 2008 21:40:06 -0700:

?? My old granny liked sharp cheddar and jam sandwiches.
?? Sometimes I still have it as it reminds me of her.

s That's weird enough to make me want to try it! What kind of
s jam? I think I'll try it "grilled".

s BTW: Are you sure she didn't smoke "funny" cigarettes just
s before she made them?

There have been a tremendous number of suggestions altho' a lot
seem to be "goes with" or complimentary combinations as opposed
to flavor melding (shall we say?). Among many other
complimentary things, IMHO, standouts are sharp cheddar with
apple pie (it might surprise people that I first came across it
in Yorkshire, England) and American mustard on soft pretzels. A
sweet-sour combination that I have not noticed is mint sauce
with lamb. I'll risk the traditional chorus of denunciation by
mentioning ketchup on French Toast :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Wed, 26 Mar 2008 14:57:01 -0400, Dave Smith wrote:



Pickled herring with sour cream, onions and beer.

Ohhh. Now that has set off a craving for herring - dammit!

--
Cheers
Chatty Cathy

Monday is a lousy way to spend one seventh of your life.

On Wed, 26 Mar 2008 16:14:54 +0000, James Silverton wrote:

Hello, All!

A recent post expressing dislike of orange creme and chocolate
caused me to wonder what are other's favorite flavor
combinations? To me, orange and chocolate is perhaps the best
combination that has ever been invented. I'll admit that the
Spaniard who thought of sweetening chocolate was another human
benefactor. Rum and raisins are another great one for ice cream.

Garlic with (almost) anything
--
Cheers
Chatty Cathy

Monday is a lousy way to spend one seventh of your life.

Wayne Boatwright wrote:
On Wed 26 Mar 2008 07:25:51p, Andy told us...

There was an ice cream popsicle that was orange popsicle on the
outside and vanilla ice cream on the inside. They were great!

Andy


Creamsicles!

Couldn't stand those things! They tasted like St. Joseph's baby aspirin
wrapped around vanilla ice cream. Ugh.

Jill

"jmcquown" ha scritto nel messaggio
. ..
Wayne Boatwright wrote:
On Wed 26 Mar 2008 07:25:51p, Andy told us...

There was an ice cream popsicle that was orange popsicle on the
outside and vanilla ice cream on the inside. They were great!

Andy


Creamsicles!

Couldn't stand those things! They tasted like St. Joseph's baby aspirin
wrapped around vanilla ice cream. Ugh.

Jill

It's OK, I ate all your share.

"Nexis" wrote:
"Wayne Boatwright" wrote in message

3.184...





On Wed 26 Mar 2008 09:11:59p, Golden One told us...

My old granny liked sharp cheddar and jam sandwiches. Sometimes I
still have it as it reminds me of her.

I also like peanut butter and fig jam on toast, and a salad made of
cubed watermelon and finely chopped white onion.

JB

Peanut butter and fig jam sound delicious. �I'm not so sure about the
watermelon and onion.

--
� � � � � � Wayne Boatwright

Wayne, let me tell you, watermelon and onion go shockingly well together! I made a
salad last summer that had watermelon, Vidalia onion, green tomatoes.... oh heck,
here's the recipe!

1/2 Vidalia onion, thinly sliced (if you can't find a Vidalia, you can use a white
onion)
2 tablespoons red-wine vinegar
2 tablespoons orange juice (preferably fresh)
2 teaspoons honey
1/2 jalape�o, seeded, veined and finely minced
1 small garlic clove, halved
1 teaspoon salt
1/2 teaspoon freshly ground black peppercorns
6 tablespoons extra-virgin olive oil
3-pound seedless watermelon, rind removed, cut into 11/2-inch chunks (about 6 cups)
1 medium green tomato, halved and thinly sliced
1/4 cup fresh whole mint leaves
4 cups arugula, tough ends removed

. Soak the onions in a large bowl of ice water for 20 minutes. Drain, blot with a
paper towel, and set aside.

. While the onions soak, whisk the red-wine vinegar, orange juice, honey, jalape�os,
garlic halves, salt and pepper in a medium bowl. Set aside for 10 minutes, then
remove and discard the garlic and slowly whisk in the olive oil. Taste for seasoning
and adjust if necessary.

. Place the watermelon, green tomatoes, onions and fresh mint leaves in a large bowl.
Season with a little salt and pepper, add the arugula and the dressing and gently
toss to coat. Taste for seasoning and serve immediately.

It is *good*, even my 13 yr old liked it...and she is picky


Which only goes to prove that TIAD is genetic.

Let me ask... since you made it an issue... in all that crap how could
anyone know if 2 measly Tbls of orange juice is fresh squeezed or out
of a container... that's what I thought, you can't, no one can, in
fact in that concoction you'd probably not miss it if omited
altogether, red wine vinegar alone would cancel it out. This thread
has morphed into nothing but bar room one upmanship BS, mostly made up
right here on the spot, most of yoose never made these things you've
contributed.

As an aside, unless one actually witnesses with their own eyes no one
can tell fresh squeezed from container poured... OJ processing is that
sophisticated these days... and unless citrus is consumed within 24
hours of harvest commercially processed is more nutritious, and
definitely more flavorful. Frozen OJ concentrate is the most superior
format, only problem is most folks reconstitute with lousy water...
but not me, I reconstitute frozen OJ with pure Crystal Palace.

Andy wrote:
There was an ice cream popsicle that was orange popsicle on the outside and
vanilla ice cream on the inside. They were great!

Andy

That is a good combination. I think they were orange sherbert on the
outside. You can get a similar effect ordering a scoop of orange
sherbert and one of vanilla in a dish.

Golden One wrote:



My old granny liked sharp cheddar and jam sandwiches. Sometimes I
still have it as it reminds me of her.


When I was a kid we ate a lot of cheese (sliced cheddar) and pickle sandwiches.
I always loved them but some people react strangely to the suggestion.

Goomba38 wrote:
sf wrote:
On Wed, 26 Mar 2008 21:11:59 -0700 (PDT), Golden One
wrote:

My old granny liked sharp cheddar and jam sandwiches. Sometimes I
still have it as it reminds me of her.

That's weird enough to make me want to try it! What kind of jam? I
think I'll try it "grilled".

BTW: Are you sure she didn't smoke "funny" cigarettes just before
she made them?

Good cheddar cheese with a sliver of Goya guava paste on top is a
snack I adore. I learned it from a Puerto Rican couple I knew.

A good sharp cheese with fruit cake or apple pie.

Dave Smith wrote:
Golden One wrote:



My old granny liked sharp cheddar and jam sandwiches. Sometimes I
still have it as it reminds me of her.


When I was a kid we ate a lot of cheese (sliced cheddar) and pickle
sandwiches. I always loved them but some people react strangely to
the suggestion.

Why?

On Thu, 27 Mar 2008 06:01:58 -0500, "kilikini"
wrote:

sf wrote:
On Wed, 26 Mar 2008 23:09:09 -0500, zxcvbob
wrote:

James Silverton wrote:


Cheeseburger.

I'll raise you a BLT with avocado.



Don't forget the swiss!!!!!!!!!!!!!

Make that Jarlsberg, for me.... and I'd switch out the lettuce for
alfalfa sprouts.

--
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remove the smile first

On Mar 27, 6:40*am, Janet Baraclough
wrote:
The message
from sf contains these words:

On Wed, 26 Mar 2008 21:11:59 -0700 (PDT), Golden One
wrote:
My old granny liked sharp cheddar and jam sandwiches. Sometimes I
still have it as it reminds me of her.
That's weird enough to make me want to try it! *What kind of jam? *I
think I'll try it "grilled".

* *My mother loved apple pie with Cheshire cheese (an acidic white Brit
chese).

* *Janet.

Apple pie with cheese is a classic combination - you can find it in
many restaurants here in the midwest US, at least.

N.

Mark Thorson wrote:
flitterbit wrote:
Mark Thorson wrote:
Olive oil and currants. Here, I'm speaking of
Sun-Maid currants, and I don't know exactly what
species they are. A little bit of good olive oil
produces a profound transformation in the experience,
they become more like berries. Weird. I haven't
done that in a long time. I should.

That sounds interesting; do you soak the currants in
the olive oil, or just drizzle the oil over them?

Certainly not soak, and drizzle implies an excessive amount.
A few drops of good olive oil would be sufficient for
a cup of currants.


Thanks for the explanation!

"flitterbit" wrote
Thanks for the explanation!

I find that olive oil has properties that really extend, articulate, draw
out the flavors in vegetables and fruits.



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kilikini wrote:
sf wrote:
On Wed, 26 Mar 2008 23:09:09 -0500, zxcvbob
wrote:

James Silverton wrote:
Hello, All!

A recent post expressing dislike of orange creme and chocolate
caused me to wonder what are other's favorite flavor combinations?
To me, orange and chocolate is perhaps the best combination that
has ever been invented. I'll admit that the Spaniard who thought of
sweetening chocolate was another human benefactor. Rum and raisins
are another great one for ice cream.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Cheeseburger.
I'll raise you a BLT with avocado.



Don't forget the swiss!!!!!!!!!!!!!

kili



Swiss and egg omelet.