OmManiPadmeOmelet wrote:

> Joseph Littleshoes > wrote:
>
> >
> > I know a garlicophobe that whines when the garlic is there in the
> dish
> > to be seen but complains just as much if you leave it out, when i
> cook
> > for her i often times lightly crush a clove of garlic and sauté or
> > otherwise cook it with whatever else i am making, this makes it
> easier
> > to remove from the finished dish yet provides a bit of garlic
> flavour.
> > Same with mustard for her, if she knows the mustard is in the dish
> she
> > wont eat it but if she does not know she raves about the great
> flavour.
> > ---
> > JL
> >
>
> That's funny! :-)
>
> I'm not overly fond of mustard by itself, but it does make a nice
> ingredient, and I adore garlic!

I make a ham & cheese sandwich with cheddar, garlic, oregano and
mustard. I am very fond of the combination of garlic, cheddar, mustard
and oregano. Spread the toasted bread with strong garlic butter, layer
the meat and cheese with a good brown mustard and then pan fry till the
cheese starts to melt. Sometimes i make a loaf of French bread and
incorporate into it a big chunk of cheddar cheese, crushed garlic and
oregano.

>
>
> Anchovies add an interesting touch to some dishes as well but are vile
>
> by themselves.

Once i got past my revulsion at whole anchovies and started to
experiment i have found them to be a very good ingredient. I prefer the
salt packed over those preserved in olive oil.
---
JL

> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson