In article >,
Joseph Littleshoes > wrote:

> > 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.

I've been using mustard a lot as a chicken marinade by itself or in
combination prior to grilling meat. It also works for pork.

>
> >
> >
> > 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

I'm still experimenting with them.
That add a nice richness, or, "that" flavor to dressings for greens and
salads.

I'm wondering about using anchovie paste.
--
Om.

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