I was watching a Nigella Lawson cooking show on PBS this morning. She
prepared a toasted proscuitto and brie sandwich that looked fantastic!
You know my ears perked up when I heard the word "brie".

She used a rustic type bread, crusty and firm, cut slices about 3/4 of
an inch thick. She spread a good thick layer of room temp brie on each
slice. Here's the kicker. She thinly sliced a fig and put a few slices
on top of the brie one side of the bread. On the other side she layered
slices of proscuitto. Put the two halves of the sandwich together.

She called it "toasted" but admitted it's really like what many people
call a grilled cheese sandwich. She melted some butter with a touch of
olive oil (to keep the butter from burning) in a small non-stick
skillet. She cooked one side of the sandwich, lightly pressing it down
with a wide spatula, until the bread was golden brown. She turned it
and lightly pressed down again. She needed to add a touch more butter
and just a hint of oil to the pan. Cooked it until the cheese was
nicely melted and the other side was golden brown.

It would never have occurred to me to put figs in what is essentially a
grilled ham & cheese sandwich. I might just have to try this.

She said she suffers from insomnia and when she can't sleep she thinks
about food. This idea came to her during one of those bouts of
sleeplessness. She stated it never would have occurred to her in the
middle of the day. LOL

Jill

On Sun, 25 Nov 2018 14:59:54 -0500, jmcquown >
wrote:

<snip Nigella's figs>

Figs from the Middle East often have a big, dead wasp-like insect
inside them. It's recommened to check that before biting into the fig.

"Bruce" > wrote in message
...
> On Sun, 25 Nov 2018 14:59:54 -0500, jmcquown >
> wrote:
>
> <snip Nigella's figs>
>
> Figs from the Middle East often have a big, dead wasp-like insect
> inside them. It's recommened to check that before biting into the fig.


I don't know why but last year in the newspaper Suzy Cohen outlined the
pollination of figs, which I had never heard before, I wish I hadn't because
I have not had a fig since. Just off-putting to me now.

Cheri

On Sun, 25 Nov 2018 12:48:13 -0800, "Cheri" >
wrote:

>"Bruce" > wrote in message
.. .
>> On Sun, 25 Nov 2018 14:59:54 -0500, jmcquown >
>> wrote:
>>
>> <snip Nigella's figs>
>>
>> Figs from the Middle East often have a big, dead wasp-like insect
>> inside them. It's recommened to check that before biting into the fig.
>
>
>I don't know why but last year in the newspaper Suzy Cohen outlined the
>pollination of figs, which I had never heard before, I wish I hadn't because
>I have not had a fig since. Just off-putting to me now.

Did the process involve uncooth insects?

"Bruce" > wrote in message
...
> On Sun, 25 Nov 2018 12:48:13 -0800, "Cheri" >
> wrote:
>
>>"Bruce" > wrote in message
. ..
>>> On Sun, 25 Nov 2018 14:59:54 -0500, jmcquown >
>>> wrote:
>>>
>>> <snip Nigella's figs>
>>>
>>> Figs from the Middle East often have a big, dead wasp-like insect
>>> inside them. It's recommened to check that before biting into the fig.
>>
>>
>>I don't know why but last year in the newspaper Suzy Cohen outlined the
>>pollination of figs, which I had never heard before, I wish I hadn't
>>because
>>I have not had a fig since. Just off-putting to me now.
>
> Did the process involve uncooth insects?


It involved insects dying inside, but she said they were fully absorbed. I
don't care..

Cheri

On 11/25/2018 4:07 PM, Cheri wrote:
> "Bruce" > wrote in message
> ...
>> On Sun, 25 Nov 2018 12:48:13 -0800, "Cheri" >
>> wrote:
>>
>>> "Bruce" > wrote in message
>>> ...
>>>> On Sun, 25 Nov 2018 14:59:54 -0500, jmcquown >
>>>> wrote:
>>>>
>>>> <snip Nigella's figs>
>>>>
>>>> Figs from the Middle East often have a big, dead wasp-like insect
>>>> inside them. It's recommened to check that before biting into the fig.
>>>
>>>
>>> I don't know why but last year in the newspaper Suzy Cohen outlined the
>>> pollination of figs, which I had never heard before, I wish I hadn't
>>> because
>>> I have not had a fig since. Just off-putting to me now.
>>
>> Did the process involve uncooth insects?
>
What is an "uncooth" insect? Do you mean the insects are uncouth and
have no manners? How do you think fruits and vegetables are pollinated?

> It involved insects dying inside, but she said they were fully absorbed.
> I don't care..
>
> Cheri

I'd probably skip the figs anyway. I'll stick with the idea of
proscuitto with brie in a grilled/griddled sandwich with butter. Sounds
tasty to me.

Jill

On Sun, 25 Nov 2018 13:07:45 -0800, "Cheri" >
wrote:

>"Bruce" > wrote in message
.. .
>> On Sun, 25 Nov 2018 12:48:13 -0800, "Cheri" >
>> wrote:
>>
>>>I don't know why but last year in the newspaper Suzy Cohen outlined the
>>>pollination of figs, which I had never heard before, I wish I hadn't
>>>because
>>>I have not had a fig since. Just off-putting to me now.
>>
>> Did the process involve uncooth insects?
>
>
>It involved insects dying inside, but she said they were fully absorbed. I
>don't care..

That sounds similar to what I saw. They did show the insect in the
fig, though. Maybe it was still about to be absorbed. Yuck either way.

On 11/25/2018 3:48 PM, Cheri wrote:
> "Bruce" > wrote in message
> ...
>> On Sun, 25 Nov 2018 14:59:54 -0500, jmcquown >
>> wrote:
>>
>> <snip Nigella's figs>
>>
>> Figs from the Middle East often have a big, dead wasp-like insect
>> inside them. It's recommened to check that before biting into the fig.
>
>
> I don't know why but last year in the newspaper Suzy Cohen outlined the
> pollination of figs, which I had never heard before, I wish I hadn't
> because I have not had a fig since. Just off-putting to me now.
>
> Cheri

Truly, I wasn't even thinking about the inclusion of figs. My interest
was in the brie and proscuitto in a lovely grilled ham and cheese
sandwich on nice rustic bread. I will definitely have to try it
soon. I need to buy more brie. I've run out.

Jill

On Sunday, November 25, 2018 at 2:07:21 PM UTC-6, Bruce wrote:
>
> On Sun, 25 Nov 2018 14:59:54 -0500, jmcquown >
> wrote:
>
> <snip Nigella's figs>
>
> Figs from the Middle East often have a big, dead wasp-like insect
> inside them. It's recommened to check that before biting into the fig.
>
Did you skip over this part of Jill's post??

"She thinly sliced a fig and put a few slices
on top of the brie one side of the bread."

On Sun, 25 Nov 2018 15:24:56 -0800 (PST), "
> wrote:

>On Sunday, November 25, 2018 at 2:07:21 PM UTC-6, Bruce wrote:
>>
>> On Sun, 25 Nov 2018 14:59:54 -0500, jmcquown >
>> wrote:
>>
>> <snip Nigella's figs>
>>
>> Figs from the Middle East often have a big, dead wasp-like insect
>> inside them. It's recommened to check that before biting into the fig.
>>
>Did you skip over this part of Jill's post??
>
>"She thinly sliced a fig and put a few slices
>on top of the brie one side of the bread."

It was a general comment, not limited to Jill's recipe. Nevertheless,
I'm glad she's safe from these insects.

On 11/25/2018 6:24 PM, wrote:
> On Sunday, November 25, 2018 at 2:07:21 PM UTC-6, Bruce wrote:
>>
>> On Sun, 25 Nov 2018 14:59:54 -0500, jmcquown >
>> wrote:
>>
>> <snip Nigella's figs>
>>
>> Figs from the Middle East often have a big, dead wasp-like insect
>> inside them. It's recommened to check that before biting into the fig.
>>
> Did you skip over this part of Jill's post??
>
> "She thinly sliced a fig and put a few slices
> on top of the brie one side of the bread."
>
I have no idea where Nigella bought her figs. Doubtful they came from
the Middle East since figs are also grown in North America.

"Commercially valuable fruit and has been naturalized in other parts of
the world that have a mild, semiarid climate; in the United States, figs
are grown in California, Texas, Utah, Oregon..."

Jill

On 11/25/2018 11:59 AM, jmcquown wrote:
> I was watching a Nigella Lawson cooking show on PBS this morning. She
> prepared a toasted proscuitto and brie sandwich that looked fantastic!
> You know my ears perked up when I heard the word "brie".
>
> She used a rustic type bread, crusty and firm, cut slices about 3/4 of
> an inch thick. She spread a good thick layer of room temp brie on each
> slice. Here's the kicker. She thinly sliced a fig and put a few slices
> on top of the brie one side of the bread. On the other side she layered
> slices of proscuitto. Put the two halves of the sandwich together.
>
> She called it "toasted" but admitted it's really like what many people
> call a grilled cheese sandwich. She melted some butter with a touch of
> olive oil (to keep the butter from burning) in a small non-stick
> skillet. She cooked one side of the sandwich, lightly pressing it down
> with a wide spatula, until the bread was golden brown. She turned it
> and lightly pressed down again. She needed to add a touch more butter
> and just a hint of oil to the pan. Cooked it until the cheese was
> nicely melted and the other side was golden brown.
>
> It would never have occurred to me to put figs in what is essentially a
> grilled ham & cheese sandwich. I might just have to try this.
>
> She said she suffers from insomnia and when she can't sleep she thinks
> about food. This idea came to her during one of those bouts of
> sleeplessness. She stated it never would have occurred to her in the
> middle of the day. LOL
>
> Jill
>




When she can't sleep, she thinks about food. BFD. I DREAM about food.

"Taxed and Spent" wrote in message news
On 11/25/2018 11:59 AM, jmcquown wrote:
> I was watching a Nigella Lawson cooking show on PBS this morning. She
> prepared a toasted proscuitto and brie sandwich that looked fantastic!
> You know my ears perked up when I heard the word "brie".
>
> She used a rustic type bread, crusty and firm, cut slices about 3/4 of
> an inch thick. She spread a good thick layer of room temp brie on each
> slice. Here's the kicker. She thinly sliced a fig and put a few slices
> on top of the brie one side of the bread. On the other side she layered
> slices of proscuitto. Put the two halves of the sandwich together.
>
> She called it "toasted" but admitted it's really like what many people
> call a grilled cheese sandwich. She melted some butter with a touch of
> olive oil (to keep the butter from burning) in a small non-stick
> skillet. She cooked one side of the sandwich, lightly pressing it down
> with a wide spatula, until the bread was golden brown. She turned it
> and lightly pressed down again. She needed to add a touch more butter
> and just a hint of oil to the pan. Cooked it until the cheese was
> nicely melted and the other side was golden brown.
>
> It would never have occurred to me to put figs in what is essentially a
> grilled ham & cheese sandwich. I might just have to try this.
>
> She said she suffers from insomnia and when she can't sleep she thinks
> about food. This idea came to her during one of those bouts of
> sleeplessness. She stated it never would have occurred to her in the
> middle of the day. LOL
>
> Jill
>

When she can't sleep, she thinks about food. BFD. I DREAM about food.
==

<g> is it all good Do you get any good recipes??

On Sun, 25 Nov 2018 12:08:43 -0800, Taxed and Spent
> wrote:

>On 11/25/2018 11:59 AM, jmcquown wrote:
>> I was watching a Nigella Lawson cooking show on PBS this morning. She
>> prepared a toasted proscuitto and brie sandwich that looked fantastic!
>> You know my ears perked up when I heard the word "brie".
>>
>> She used a rustic type bread, crusty and firm, cut slices about 3/4 of
>> an inch thick. She spread a good thick layer of room temp brie on each
>> slice. Here's the kicker. She thinly sliced a fig and put a few slices
>> on top of the brie one side of the bread. On the other side she layered
>> slices of proscuitto. Put the two halves of the sandwich together.
>>
>> She called it "toasted" but admitted it's really like what many people
>> call a grilled cheese sandwich. She melted some butter with a touch of
>> olive oil (to keep the butter from burning) in a small non-stick
>> skillet. She cooked one side of the sandwich, lightly pressing it down
>> with a wide spatula, until the bread was golden brown. She turned it
>> and lightly pressed down again. She needed to add a touch more butter
>> and just a hint of oil to the pan. Cooked it until the cheese was
>> nicely melted and the other side was golden brown.
>>
>> It would never have occurred to me to put figs in what is essentially a
>> grilled ham & cheese sandwich. I might just have to try this.
>>
>> She said she suffers from insomnia and when she can't sleep she thinks
>> about food. This idea came to her during one of those bouts of
>> sleeplessness. She stated it never would have occurred to her in the
>> middle of the day. LOL
>>
>> Jill
>>
>
>
>
>
>When she can't sleep, she thinks about food. BFD. I DREAM about food.

I understand her focus on food. Don't forget she has quite a bit that
needs to be fed.

On 2018-11-25 5:56 p.m., Bruce wrote:
> On Sun, 25 Nov 2018 12:08:43 -0800, Taxed and Spent
> > wrote:
>
>> On 11/25/2018 11:59 AM, jmcquown wrote:
>>> I was watching a Nigella Lawson cooking show on PBS this morning. She
>>> prepared a toasted proscuitto and brie sandwich that looked fantastic!
>>> You know my ears perked up when I heard the word "brie".
>>>
>>> She used a rustic type bread, crusty and firm, cut slices about 3/4 of
>>> an inch thick. She spread a good thick layer of room temp brie on each
>>> slice. Here's the kicker. She thinly sliced a fig and put a few slices
>>> on top of the brie one side of the bread. On the other side she layered
>>> slices of proscuitto. Put the two halves of the sandwich together.
>>>
>>> She called it "toasted" but admitted it's really like what many people
>>> call a grilled cheese sandwich. She melted some butter with a touch of
>>> olive oil (to keep the butter from burning) in a small non-stick
>>> skillet. She cooked one side of the sandwich, lightly pressing it down
>>> with a wide spatula, until the bread was golden brown. She turned it
>>> and lightly pressed down again. She needed to add a touch more butter
>>> and just a hint of oil to the pan. Cooked it until the cheese was
>>> nicely melted and the other side was golden brown.
>>>
>>> It would never have occurred to me to put figs in what is essentially a
>>> grilled ham & cheese sandwich. I might just have to try this.
>>>
>>> She said she suffers from insomnia and when she can't sleep she thinks
>>> about food. This idea came to her during one of those bouts of
>>> sleeplessness. She stated it never would have occurred to her in the
>>> middle of the day. LOL
>>>
>>> Jill
>>>
>>
>>
>>
>>
>> When she can't sleep, she thinks about food. BFD. I DREAM about food.
>
> I understand her focus on food. Don't forget she has quite a bit that
> needs to be fed.
>
The last I saw of her, she had slimmed down quite significantly.

On Sun, 25 Nov 2018 18:46:04 -0700, graham > wrote:

>On 2018-11-25 5:56 p.m., Bruce wrote:
>> On Sun, 25 Nov 2018 12:08:43 -0800, Taxed and Spent
>> > wrote:
>>
>>> On 11/25/2018 11:59 AM, jmcquown wrote:
>>>> I was watching a Nigella Lawson cooking show on PBS this morning. She
>>>> prepared a toasted proscuitto and brie sandwich that looked fantastic!
>>>> You know my ears perked up when I heard the word "brie".
>>>>
>>>> She used a rustic type bread, crusty and firm, cut slices about 3/4 of
>>>> an inch thick. She spread a good thick layer of room temp brie on each
>>>> slice. Here's the kicker. She thinly sliced a fig and put a few slices
>>>> on top of the brie one side of the bread. On the other side she layered
>>>> slices of proscuitto. Put the two halves of the sandwich together.
>>>>
>>>> She called it "toasted" but admitted it's really like what many people
>>>> call a grilled cheese sandwich. She melted some butter with a touch of
>>>> olive oil (to keep the butter from burning) in a small non-stick
>>>> skillet. She cooked one side of the sandwich, lightly pressing it down
>>>> with a wide spatula, until the bread was golden brown. She turned it
>>>> and lightly pressed down again. She needed to add a touch more butter
>>>> and just a hint of oil to the pan. Cooked it until the cheese was
>>>> nicely melted and the other side was golden brown.
>>>>
>>>> It would never have occurred to me to put figs in what is essentially a
>>>> grilled ham & cheese sandwich. I might just have to try this.
>>>>
>>>> She said she suffers from insomnia and when she can't sleep she thinks
>>>> about food. This idea came to her during one of those bouts of
>>>> sleeplessness. She stated it never would have occurred to her in the
>>>> middle of the day. LOL
>>>>
>>>> Jill
>>>>
>>>
>>>
>>>
>>>
>>> When she can't sleep, she thinks about food. BFD. I DREAM about food.
>>
>> I understand her focus on food. Don't forget she has quite a bit that
>> needs to be fed.
>>
>The last I saw of her, she had slimmed down quite significantly.

But also locally?

jmcquown wrote:

> I was watching a Nigella Lawson cooking show on PBS this morning.
> She prepared a toasted proscuitto and brie sandwich that looked
> fantastic! You know my ears perked up when I heard the word "brie".
>
> She used a rustic type bread, crusty and firm, cut slices about 3/4
> of an inch thick. She spread a good thick layer of room temp brie on
> each slice. Here's the kicker. She thinly sliced a fig and put a
> few slices on top of the brie one side of the bread. On the other
> side she layered slices of proscuitto. Put the two halves of the
> sandwich together.
>
> She called it "toasted" but admitted it's really like what many
> people call a grilled cheese sandwich. She melted some butter with a
> touch of olive oil (to keep the butter from burning) in a small
> non-stick skillet. She cooked one side of the sandwich, lightly
> pressing it down with a wide spatula, until the bread was golden
> brown. She turned it and lightly pressed down again. She needed to
> add a touch more butter and just a hint of oil to the pan. Cooked it
> until the cheese was nicely melted and the other side was golden
> brown.
>
> It would never have occurred to me to put figs in what is essentially
> a grilled ham & cheese sandwich. I might just have to try this.
>
> She said she suffers from insomnia and when she can't sleep she
> thinks about food. This idea came to her during one of those bouts
> of sleeplessness. She stated it never would have occurred to her in
> the middle of the day. LOL
>
> Jill

I like!

"jmcquown" > wrote in message
...
>I was watching a Nigella Lawson cooking show on PBS this morning. She
>prepared a toasted proscuitto and brie sandwich that looked fantastic! You
>know my ears perked up when I heard the word "brie".
>
> She used a rustic type bread, crusty and firm, cut slices about 3/4 of an
> inch thick. She spread a good thick layer of room temp brie on each
> slice. Here's the kicker. She thinly sliced a fig and put a few slices
> on top of the brie one side of the bread. On the other side she layered
> slices of proscuitto. Put the two halves of the sandwich together.
>
> She called it "toasted" but admitted it's really like what many people
> call a grilled cheese sandwich. She melted some butter with a touch of
> olive oil (to keep the butter from burning) in a small non-stick skillet.
> She cooked one side of the sandwich, lightly pressing it down with a wide
> spatula, until the bread was golden brown. She turned it and lightly
> pressed down again. She needed to add a touch more butter and just a hint
> of oil to the pan. Cooked it until the cheese was nicely melted and the
> other side was golden brown.
>
> It would never have occurred to me to put figs in what is essentially a
> grilled ham & cheese sandwich. I might just have to try this.
>
> She said she suffers from insomnia and when she can't sleep she thinks
> about food. This idea came to her during one of those bouts of
> sleeplessness. She stated it never would have occurred to her in the
> middle of the day. LOL
>
> Jill


I saw that not long ago, it looked really good.

Cheri

On 11/25/2018 3:45 PM, Cheri wrote:
> "jmcquown" > wrote in message
> ...
>> I was watching a Nigella Lawson cooking show on PBS this morning.* She
>> prepared a toasted proscuitto and brie sandwich that looked fantastic!
>> You know my ears perked up when I heard the word "brie".
>>
>> She used a rustic type bread, crusty and firm, cut slices about 3/4 of
>> an inch thick.* She spread a good thick layer of room temp brie on
>> each slice.* Here's the kicker.* She thinly sliced a fig and put a few
>> slices on top of the brie one side of the bread.* On the other side
>> she layered slices of proscuitto.* Put the two halves of the sandwich
>> together.
>>
>> She called it "toasted" but admitted it's really like what many people
>> call a grilled cheese sandwich.* She melted some butter with a touch
>> of olive oil (to keep the butter from burning) in a small non-stick
>> skillet. She cooked one side of the sandwich, lightly pressing it down
>> with a wide spatula, until the bread was golden brown.* She turned it
>> and lightly pressed down again.* She needed to add a touch more butter
>> and just a hint of oil to the pan.* Cooked it until the cheese was
>> nicely melted and the other side was golden brown.
>>
(snipped self)
>> Jill
>
>
> I saw that not long ago, it looked really good.
>
> Cheri

Seeing that episode made me hungry! One of my PBS stations (I get
several, out of Georgia and South Carolina) was airing a series of shows
about different types of sandwiches. I didn't have any proscuitto or
brie or a nice rustic bread and of course, no figs. I did have some
thinly sliced deli ham, swiss cheese and whole wheat sandwich bread...
so I made myself a grilled ham & cheese sandwich.

Silly me, all these years I've been buttering the bread just like my
mother did when she made grilled cheese sandwiches. This time I melted
the butter *in* the pan. Doh!

Jill

"jmcquown" > wrote in message
...
> On 11/25/2018 3:45 PM, Cheri wrote:
>> "jmcquown" > wrote in message
>> ...
>>> I was watching a Nigella Lawson cooking show on PBS this morning. She
>>> prepared a toasted proscuitto and brie sandwich that looked fantastic!
>>> You know my ears perked up when I heard the word "brie".
>>>
>>> She used a rustic type bread, crusty and firm, cut slices about 3/4 of
>>> an inch thick. She spread a good thick layer of room temp brie on each
>>> slice. Here's the kicker. She thinly sliced a fig and put a few slices
>>> on top of the brie one side of the bread. On the other side she layered
>>> slices of proscuitto. Put the two halves of the sandwich together.
>>>
>>> She called it "toasted" but admitted it's really like what many people
>>> call a grilled cheese sandwich. She melted some butter with a touch of
>>> olive oil (to keep the butter from burning) in a small non-stick
>>> skillet. She cooked one side of the sandwich, lightly pressing it down
>>> with a wide spatula, until the bread was golden brown. She turned it and
>>> lightly pressed down again. She needed to add a touch more butter and
>>> just a hint of oil to the pan. Cooked it until the cheese was nicely
>>> melted and the other side was golden brown.
>>>
> (snipped self)
>>> Jill
>>
>>
>> I saw that not long ago, it looked really good.
>>
>> Cheri
>
> Seeing that episode made me hungry! One of my PBS stations (I get
> several, out of Georgia and South Carolina) was airing a series of shows
> about different types of sandwiches. I didn't have any proscuitto or brie
> or a nice rustic bread and of course, no figs. I did have some thinly
> sliced deli ham, swiss cheese and whole wheat sandwich bread... so I made
> myself a grilled ham & cheese sandwich.
>
> Silly me, all these years I've been buttering the bread just like my
> mother did when she made grilled cheese sandwiches. This time I melted
> the butter *in* the pan. Doh!
>
> Jill


I know, I always buttered the bread too, but that was one of those slap your
forehead moments.

Cheri

On 11/26/2018 11:02 AM, Cheri wrote:
> "jmcquown" > wrote in message
> ...
>> On 11/25/2018 3:45 PM, Cheri wrote:
>>> "jmcquown" > wrote in message
>>> ...
>>>> I was watching a Nigella Lawson cooking show on PBS this morning.
>>>> She prepared a toasted proscuitto and brie sandwich that looked
>>>> fantastic! You know my ears perked up when I heard the word "brie".
>>>>
>>>> She used a rustic type bread, crusty and firm, cut slices about 3/4
>>>> of an inch thick. She spread a good thick layer of room temp brie on
>>>> each slice. Here's the kicker. She thinly sliced a fig and put a few
>>>> slices on top of the brie one side of the bread. On the other side
>>>> she layered slices of proscuitto. Put the two halves of the sandwich
>>>> together.
>>>>
>>>> She called it "toasted" but admitted it's really like what many
>>>> people call a grilled cheese sandwich. She melted some butter with a
>>>> touch of olive oil (to keep the butter from burning) in a small
>>>> non-stick skillet. She cooked one side of the sandwich, lightly
>>>> pressing it down with a wide spatula, until the bread was golden
>>>> brown. She turned it and lightly pressed down again. She needed to
>>>> add a touch more butter and just a hint of oil to the pan. Cooked it
>>>> until the cheese was nicely melted and the other side was golden brown.
>>>>
>> (snipped self)
>>>> Jill
>>>
>>>
>>> I saw that not long ago, it looked really good.
>>>
>>> Cheri
>>
(snipped self)

>> I did have some thinly sliced deli ham, swiss cheese and whole wheat
>> sandwich bread... so I made myself a grilled ham & cheese sandwich.
>>
>> Silly me, all these years I've been buttering the bread just like my
>> mother did when she made grilled cheese sandwiches.* This time I
>> melted the butter *in* the pan.* Doh!
>>
>> Jill
>
>
> I know, I always buttered the bread too, but that was one of those slap
> your forehead moments.
>
> Cheri

Exactly! Never too old to learn.

Jill

"jmcquown" > wrote in message
...
> On 11/26/2018 11:02 AM, Cheri wrote:

>>> Silly me, all these years I've been buttering the bread just like my
>>> mother did when she made grilled cheese sandwiches. This time I melted
>>> the butter *in* the pan. Doh!
>>>
>>> Jill
>>
>>
>> I know, I always buttered the bread too, but that was one of those slap
>> your forehead moments.
>>
>> Cheri
>
> Exactly! Never too old to learn.
>
> Jill


Truly, and I have gotten good suggestions here too.

Cheri

On Monday, November 26, 2018 at 11:03:15 AM UTC-5, Cheri wrote:
> "jmcquown" > wrote in message
> ...
> >
> > Silly me, all these years I've been buttering the bread just like my
> > mother did when she made grilled cheese sandwiches. This time I melted
> > the butter *in* the pan. Doh!
> >
> > Jill
>
>
> I know, I always buttered the bread too, but that was one of those slap your
> forehead moments.
>
> Cheri

I've gone the opposite way. When I was a kid I melted the butter in
the pan, but now I spread it on the bread, to control how much fat
I get.

Cindy Hamilton

On 11/26/2018 11:32 AM, Cindy Hamilton wrote:
> On Monday, November 26, 2018 at 11:03:15 AM UTC-5, Cheri wrote:
>> "jmcquown" > wrote in message
>> ...
>>>
>>> Silly me, all these years I've been buttering the bread just like my
>>> mother did when she made grilled cheese sandwiches. This time I melted
>>> the butter *in* the pan. Doh!
>>>
>>> Jill
>>
>>
>> I know, I always buttered the bread too, but that was one of those slap your
>> forehead moments.
>>
>> Cheri
>
> I've gone the opposite way. When I was a kid I melted the butter in
> the pan, but now I spread it on the bread, to control how much fat
> I get.
>
> Cindy Hamilton
>
Different strokes. I never put too much butter on the bread, just a
thin spread of it. It's just easier to put a little in the pan and let
it get hot and let it "butter" the bread.

Jill

On 2018-11-26 11:02 AM, Cheri wrote:
> "jmcquown" > wrote in message

>> Seeing that episode made me hungry!Â* One of my PBS stations (I get
>> several, out of Georgia and South Carolina) was airing a series of
>> shows about different types of sandwiches.Â* I didn't have any
>> proscuitto or brie or a nice rustic bread and of course, no figs.
>> I did have some thinly sliced deli ham, swiss cheese and whole wheat
>> sandwich bread... so I made myself a grilled ham & cheese sandwich.
>>
>> Silly me, all these years I've been buttering the bread just like my
>> mother did when she made grilled cheese sandwiches.Â* This time I
>> melted the butter *in* the pan.Â* Doh!
>>
>> Jill
>
>
> I know, I always buttered the bread too, but that was one of those slap
> your forehead moments.

I have switched to olive oil for grilled cheese sandwiches. I put a
little in the pan and after the sandwich goes in I put the top on and
drizzle it with a little more oil.

On 11/26/2018 2:48 PM, Dave Smith wrote:
> On 2018-11-26 11:02 AM, Cheri wrote:
>> "jmcquown" > wrote in message
>
>>> Seeing that episode made me hungry!Â* One of my PBS stations (I get
>>> several, out of Georgia and South Carolina) was airing a series of
>>> shows about different types of sandwiches.Â* I didn't have any
>>> proscuitto or brie or a nice rustic bread and of course, no figs.
>>> I did have some thinly sliced deli ham, swiss cheese and whole wheat
>>> sandwich bread... so I made myself a grilled ham & cheese sandwich.
>>>
>>> Silly me, all these years I've been buttering the bread just like my
>>> mother did when she made grilled cheese sandwiches.Â* This time I
>>> melted the butter *in* the pan.Â* Doh!
>>>
>>> Jill
>>
>>
>> I know, I always buttered the bread too, but that was one of those
>> slap your forehead moments.
>
> I have switched to olive oil for grilled cheese sandwiches. I put a
> little in the pan and after the sandwich goes in I put the top on and
> drizzle it with a little more oil.
>
>
I know you have your reasons (heart problems) but for me olive oil or
any oil alone simply doesn't cut it for grilled cheese.

Jill

heyjoe wrote:
> On Mon, 26 Nov 2018 08:02:01 -0800
> in Message-ID: <news > Cheri > wrote :
>
>> I know, I always buttered the bread too, but that was one of those slap your
>> forehead moments.
>
> Am I the only one that uses mayonnaise, instead of butter/margarine?
>
>

Why? Don't you like butter, or have allergies?

On Monday, November 26, 2018 at 4:37:28 PM UTC-6, Hank Rogers wrote:
>
> heyjoe wrote:
>
> > On Mon, 26 Nov 2018 08:02:01 -0800
> > in Message-ID: <news > >
> > Am I the only one that uses mayonnaise, instead of butter/margarine?
> >
>
> Why? Don't you like butter, or have allergies?
>
I love mayonnaise but not for a grilled sandwich. I'm going to repeat Hank's
question, don't you like butter, or have allergies?

On 11/26/2018 4:54 PM, heyjoe wrote:
> On Mon, 26 Nov 2018 08:02:01 -0800
> in Message-ID: <news > Cheri > wrote :
>
>> I know, I always buttered the bread too, but that was one of those slap your
>> forehead moments.
>
> Am I the only one that uses mayonnaise, instead of butter/margarine?
>
>
My mother did that sometimes. Not a practice I continued.

Jill

On 11/27/2018 8:47 AM, heyjoe wrote:
> On Mon, 26 Nov 2018 18:26:13 -0500
> in Message-ID: >
> jmcquown > wrote :
>
>> My mother did that sometimes. Not a practice I continued.
>
> I keep the butter and margarine in the refrigerator, so it doesn't
> spread thinly and evenly on sandwich bread (tends to clump in chunks).
> Mayo, OTOH, is always ready to spread easily and evenly. As l not -l,
> points out, the flavor profile is different, even though Mayo is mostly
> oil. Some things need to be grilled in butter or neutral oil, eg.
> reubens, but grilled hamn and cheese? It's Mayo for me.
> YMMV.
>
>
Hey if you like mayo, go for it. You do realize you can set butter
out on the counter to soften, right? It doesn't have to be hard and clumpy.

Jill

On 11/27/2018 10:40 AM, l not -l wrote:
> On 27-Nov-2018, heyjoe > wrote:
>
>>> My mother did that sometimes. Not a practice I continued.
>>
>> I keep the butter and margarine in the refrigerator, so it doesn't
>> spread thinly and evenly on sandwich bread (tends to clump in chunks).
>> Mayo, OTOH, is always ready to spread easily and evenly. As l not -l,
>> points out, the flavor profile is different, even though Mayo is mostly
>> oil. Some things need to be grilled in butter or neutral oil, eg.
>> reubens, but grilled hamn and cheese? It's Mayo for me.
>> YMMV.
>
> I've not had margarine in my home for a number of years now. Instead, I
> keep Land o' Lakes Butter with Canola Oil, Kerry Butter and store-brand
> unsalted sticks on hand. Kerry is kept in a Butter Bell on the counter; the
> bell design keeps the butter soft and spreadable while keeping out air that
> could adversely effect butter kept at room temperature. Though kept
> refrigerated, the Land o' Lakes is spreadable; for example, this morning I
> used some on a croissant two or three minutes after removing the LoL from
> the fridge. Unsalted is kept in the freezer and used only in recipes that
> call for unsalted butter.
>
> I am very pleased with both LoL canola butter and Butter Bell.
> https://www.landolakes.com/products/...th-canola-oil/
> https://www.butterbell.com/#
>
Look at the grocery store refrigerated section. Yes, Land O' Lakes with
Canola oil. I daresay, maybe even olive oil. There are so many
options! I haven't bought margarine in decades.

Kerry Gold makes a version with a touch of olive oil. I just buy the
regular stuff in small tubs. It's already spreadable.

I do buy sticks of butter and keep it in the freezer. Salted, unsalted.
I don't cook anything where unsalted matters.

I have a butter bell. Haven't used it in a while. Usually if I'm
going to make something like a grilled cheese sandwich I have the
presence of mind to take the butter out of the fridge ahead of time to
let it soften. It's not rocket science.

I don't have much need for mayonnaise. I have a small jar in my fridge
but I don't use mayo for much. It's a substitute for sour cream in my
occasional canned salmon patties. That's about it.

Jill

l not -l wrote:

>
> On 27-Nov-2018, wrote:
>
> > On 11/27/2018 10:40 AM, l not -l wrote:
> > > On 27-Nov-2018, heyjoe > wrote:
> > >
> > >>> My mother did that sometimes. Not a practice I continued.
> > > >
> > >> I keep the butter and margarine in the refrigerator, so it
> > doesn't >> spread thinly and evenly on sandwich bread (tends to
> > clump in chunks). >> Mayo, OTOH, is always ready to spread easily
> > and evenly. As l not -l, >> points out, the flavor profile is
> > different, even though Mayo is mostly >> oil. Some things need to
> > be grilled in butter or neutral oil, eg. >> reubens, but grilled
> > hamn and cheese? It's Mayo for me. >> YMMV.
> > >
> > > I've not had margarine in my home for a number of years now.
> > > Instead, I keep Land o' Lakes Butter with Canola Oil, Kerry
> > > Butter and store-brand unsalted sticks on hand. Kerry is kept in
> > > a Butter Bell on the counter; the
> > > bell design keeps the butter soft and spreadable while keeping
> > > out air that
> > > could adversely effect butter kept at room temperature. Though
> > > kept refrigerated, the Land o' Lakes is spreadable; for example,
> > > this morning I
> > > used some on a croissant two or three minutes after removing the
> > > LoL from
> > > the fridge. Unsalted is kept in the freezer and used only in
> > > recipes that
> > > call for unsalted butter.
> > >
> > > I am very pleased with both LoL canola butter and Butter Bell.
> > >
https://www.landolakes.com/products/...th-canola-oil/
> > > https://www.butterbell.com/#
> > >
> > Look at the grocery store refrigerated section. Yes, Land O' Lakes
> > with Canola oil. I daresay, maybe even olive oil.
>
> Yes, there is a LoL Butter with Olive Oil - and Sea Salt. woohoo!
>
> > There are so many
> > options! I haven't bought margarine in decades.
> >
> > Kerry Gold makes a version with a touch of olive oil. I just buy
> > the regular stuff in small tubs. It's already spreadable.
> >
> > I do buy sticks of butter and keep it in the freezer. Salted,
> > unsalted. I don't cook anything where unsalted matters.
> >
> > I have a butter bell. Haven't used it in a while. Usually if
> > I'm going to make something like a grilled cheese sandwich I have
> > the presence of mind to take the butter out of the fridge ahead of
> > time to let it soften. It's not rocket science.
>
> Agreed. I use the butter bell and Kerry Gold as table butter
> exclusively. I mostly bought the bell because it's a bit hectic when
> getting the Sunday family meal ready and on the table. I don't have
> to think about the butte, it is just always there, with the salt and
> pepper shakers. They get checked and refilled, if needed, on
> Monday's when I'm emptying the dishwasher from Sunday's cleanup.
>
> >
> > I don't have much need for mayonnaise. I have a small jar in my
> > fridge but I don't use mayo for much. It's a substitute for sour
> > cream in my occasional canned salmon patties. That's about it.
>
> I don't use much mayo, I prefer sandwich spread for the few uses I
> have for mayo-like products (egg/chicken/etc salad). The rare
> occasion that I use mayo in place of butter for grilled sandwiches,
> it is because I'm getting down to the bottom of the jar and think,
> what the heck, it's fat and flavor.
>
> Your comment about salmon patties reminds me that I once made a
> salmon loaf with mayo in it that was very good; the whole family
> loved it. Sadly, it was one of those cases where I took the general
> idea of a salmon loaf and ad-libbed. I wish I could recall the
> details of what all went in it. <sigh> That is the downside of ad
> hoc cooking.

LOL! I agree. I do it all the time.

On Sunday, November 25, 2018 at 1:59:59 PM UTC-6, Jill McQuown wrote:
> I was watching a Nigella Lawson cooking show on PBS this morning. She
> prepared a toasted proscuitto and brie sandwich that looked fantastic!
> You know my ears perked up when I heard the word "brie".
>
> She used a rustic type bread, crusty and firm, cut slices about 3/4 of
> an inch thick. She spread a good thick layer of room temp brie on each
> slice. Here's the kicker. She thinly sliced a fig and put a few slices
> on top of the brie one side of the bread. On the other side she layered
> slices of proscuitto. Put the two halves of the sandwich together.
>
> She called it "toasted" but admitted it's really like what many people
> call a grilled cheese sandwich. She melted some butter with a touch of
> olive oil (to keep the butter from burning) in a small non-stick
> skillet. She cooked one side of the sandwich, lightly pressing it down
> with a wide spatula, until the bread was golden brown. She turned it
> and lightly pressed down again. She needed to add a touch more butter
> and just a hint of oil to the pan. Cooked it until the cheese was
> nicely melted and the other side was golden brown.
>
> It would never have occurred to me to put figs in what is essentially a
> grilled ham & cheese sandwich. I might just have to try this.
>
> She said she suffers from insomnia and when she can't sleep she thinks
> about food. This idea came to her during one of those bouts of
> sleeplessness. She stated it never would have occurred to her in the
> middle of the day. LOL
>
> Jill

How could this not be wonderful ?? Try it !!

On Sun, 25 Nov 2018 14:59:54 -0500, jmcquown >
wrote:

>I was watching a Nigella Lawson cooking show on PBS this morning. She
>prepared a toasted proscuitto and brie sandwich that looked fantastic!
>You know my ears perked up when I heard the word "brie".
>
snip
>
>It would never have occurred to me to put figs in what is essentially a
>grilled ham & cheese sandwich. I might just have to try this.
>
The combination of figs and prosciutto is quite common, actually. I
first had it served to me in Italy decades ago and do see it on menus
once in a while.

https://www.foodandwine.com/recipes/...and-prosciutto
https://www.cookstr.com/recipes/figs-and-prosciutto
https://www.cookstr.com/recipes/figs-and-prosciutto
https://www.marthastewart.com/348548...and-prosciutto
https://www.foodnetwork.com/recipes/...ciutto-3381825

The combo of figs and cheese is popular, too.

https://www.theorganickitchen.org/br...rilled-cheese/
https://cooking.nytimes.com/recipes/...th-goat-cheese
https://toriavey.com/toris-kitchen/s...h-goat-cheese/

I have several fig trees and just so you have full details about the
idea of their fertilization, this article might help - or not,
depending on how one understands it.

https://www.smithsonianmag.com/arts-...bugs-66202233/

I love figs.

On 26 Nov 2018, Boron Elgar wrote
(in >):

> On Sun, 25 Nov 2018 14:59:54 -0500, >
> wrote:
>
> > I was watching a Nigella Lawson cooking show on PBS this morning. She
> > prepared a toasted proscuitto and brie sandwich that looked fantastic!
> > You know my ears perked up when I heard the word "brie".
> snip
> >
> > It would never have occurred to me to put figs in what is essentially a
> > grilled ham & cheese sandwich. I might just have to try this.
> The combination of figs and prosciutto is quite common, actually. I
> first had it served to me in Italy decades ago and do see it on menus
> once in a while.
>
> https://www.foodandwine.com/recipes/...s-and-prosciut
> to
> https://www.cookstr.com/recipes/figs-and-prosciutto
> https://www.cookstr.com/recipes/figs-and-prosciutto
> https://www.marthastewart.com/348548...and-prosciutto
> https://www.foodnetwork.com/recipes/...prosciutto-338
> 1825
>
> The combo of figs and cheese is popular, too.
>
> https://www.theorganickitchen.org/br...rilled-cheese/
> https://cooking.nytimes.com/recipes/...th-goat-cheese
> https://toriavey.com/toris-kitchen/s...h-goat-cheese/
>
> I have several fig trees and just so you have full details about the
> idea of their fertilization, this article might help - or not,
> depending on how one understands it.
>
> https://www.smithsonianmag.com/arts-...bugs-66202233/
>
> I love figs.

Yes, but that doesnt answer the question of why figs can be grown on
different continents?

Did the wasps go there before the figs were planted, or do they live on the
fig tree?

On Mon, 26 Nov 2018 12:50:00 +0000, Fruitiest of Fruitcakes
> wrote:

>On 26 Nov 2018, Boron Elgar wrote
>(in >):
>
>> On Sun, 25 Nov 2018 14:59:54 -0500, >
>> wrote:
>>
>> > I was watching a Nigella Lawson cooking show on PBS this morning. She
>> > prepared a toasted proscuitto and brie sandwich that looked fantastic!
>> > You know my ears perked up when I heard the word "brie".
>> snip
>> >
>> > It would never have occurred to me to put figs in what is essentially a
>> > grilled ham & cheese sandwich. I might just have to try this.
>> The combination of figs and prosciutto is quite common, actually. I
>> first had it served to me in Italy decades ago and do see it on menus
>> once in a while.
>>
>> https://www.foodandwine.com/recipes/...s-and-prosciut
>> to
>> https://www.cookstr.com/recipes/figs-and-prosciutto
>> https://www.cookstr.com/recipes/figs-and-prosciutto
>> https://www.marthastewart.com/348548...and-prosciutto
>> https://www.foodnetwork.com/recipes/...prosciutto-338
>> 1825
>>
>> The combo of figs and cheese is popular, too.
>>
>> https://www.theorganickitchen.org/br...rilled-cheese/
>> https://cooking.nytimes.com/recipes/...th-goat-cheese
>> https://toriavey.com/toris-kitchen/s...h-goat-cheese/
>>
>> I have several fig trees and just so you have full details about the
>> idea of their fertilization, this article might help - or not,
>> depending on how one understands it.
>>
>> https://www.smithsonianmag.com/arts-...bugs-66202233/
>>
>> I love figs.
>
>Yes, but that doesn’t answer the question of why figs can be grown on
>different continents?

They are not all dependent on wasps for pollination.

https://botanistinthekitchen.blog/20...nside-and-out/

"Some mutant fig varieties can ripen syconia without pollination.
These parthenocarpic (“virgin fruit”) plants have been propagated
asexually by humans for over 11,000 years and comprise most of our
edible figs (e.g. Mission and Kadota). They may lack well-developed
seeds, but their achenes provide some crunch and their flesh is free
of liquified female wasp body."
>
>Did the wasps go there before the figs were planted, or do they live on the
>fig tree?
>

Ask the chickens and the eggs - at least those that like figs that
need wasps to pollinate.

On 26 Nov 2018, Boron Elgar wrote
(in >):

> On Mon, 26 Nov 2018 12:50:00 +0000, Fruitiest of Fruitcakes
> > wrote:
>
> > On 26 Nov 2018, Boron Elgar wrote
> > (in >):
> >
> > > On Sun, 25 Nov 2018 14:59:54 -0500, >
> > > wrote:
> > >
> > > > I was watching a Nigella Lawson cooking show on PBS this morning. She
> > > > prepared a toasted proscuitto and brie sandwich that looked fantastic!
> > > > You know my ears perked up when I heard the word "brie".
> > > snip
> > > >
> > > > It would never have occurred to me to put figs in what is essentially a
> > > > grilled ham & cheese sandwich. I might just have to try this.
> > > The combination of figs and prosciutto is quite common, actually. I
> > > first had it served to me in Italy decades ago and do see it on menus
> > > once in a while.
> > >
> > > https://www.foodandwine.com/recipes/...figs-and-prosc
> > > iut
> > > to
> > > https://www.cookstr.com/recipes/figs-and-prosciutto
> > > https://www.cookstr.com/recipes/figs-and-prosciutto
> > > https://www.marthastewart.com/348548...and-prosciutto
> > > https://www.foodnetwork.com/recipes/...nd-prosciutto-
> > > 338
> > > 1825
> > >
> > > The combo of figs and cheese is popular, too.
> > >
> > > https://www.theorganickitchen.org/br...rilled-cheese/
> > > https://cooking.nytimes.com/recipes/...th-goat-cheese
> > > https://toriavey.com/toris-kitchen/s...h-goat-cheese/
> > >
> > > I have several fig trees and just so you have full details about the
> > > idea of their fertilization, this article might help - or not,
> > > depending on how one understands it.
> > >
> > > https://www.smithsonianmag.com/arts-...bugs-66202233/
> > >
> > > I love figs.
> >
> > Yes, but that doesnt answer the question of why figs can be grown on
> > different continents?
>
> They are not all dependent on wasps for pollination.
>
> https://botanistinthekitchen.blog/20...-inside-and-ou
> t/
>
> "Some mutant fig varieties can ripen syconia without pollination.
> These parthenocarpic (€œvirgin fruit€�) plants have been propagated
> asexually by humans for over 11,000 years and comprise most of our
> edible figs (e.g. Mission and Kadota). They may lack well-developed
> seeds, but their achenes provide some crunch and their flesh is free
> of liquified female wasp body."

Thanks for that. It is useful information that I didnt know.

>
> >
> > Did the wasps go there before the figs were planted, or do they live on the
> > fig tree?
>
> Ask the chickens and the eggs - at least those that like figs that
> need wasps to pollinate.

On Mon, 26 Nov 2018 12:50:00 +0000, Fruitiest of Fruitcakes
> wrote:

>On 26 Nov 2018, Boron Elgar wrote
>(in >):
>
>> On Sun, 25 Nov 2018 14:59:54 -0500, >
>> wrote:
>>
>> > I was watching a Nigella Lawson cooking show on PBS this morning. She
>> > prepared a toasted proscuitto and brie sandwich that looked fantastic!
>> > You know my ears perked up when I heard the word "brie".
>> snip
>> >
>> > It would never have occurred to me to put figs in what is essentially a
>> > grilled ham & cheese sandwich. I might just have to try this.
>> The combination of figs and prosciutto is quite common, actually. I
>> first had it served to me in Italy decades ago and do see it on menus
>> once in a while.
>>
>> https://www.foodandwine.com/recipes/...s-and-prosciut
>> to
>> https://www.cookstr.com/recipes/figs-and-prosciutto
>> https://www.cookstr.com/recipes/figs-and-prosciutto
>> https://www.marthastewart.com/348548...and-prosciutto
>> https://www.foodnetwork.com/recipes/...prosciutto-338
>> 1825
>>
>> The combo of figs and cheese is popular, too.
>>
>> https://www.theorganickitchen.org/br...rilled-cheese/
>> https://cooking.nytimes.com/recipes/...th-goat-cheese
>> https://toriavey.com/toris-kitchen/s...h-goat-cheese/
>>
>> I have several fig trees and just so you have full details about the
>> idea of their fertilization, this article might help - or not,
>> depending on how one understands it.
>>
>> https://www.smithsonianmag.com/arts-...bugs-66202233/
>>
>> I love figs.
>
>Yes, but that doesn’t answer the question of why figs can be grown on
>different continents?
>
>Did the wasps go there before the figs were planted, or do they live on the
>fig tree?


There are several types of fig trees, many are self pollenating.
Those growing in the US are self pollenating.
Those string figs imported from Turkey require the wasp for
pollenation and on one occasion I ate string figs while watching TV in
bed and suddenly noticed an invasion of tiny worms. I like string
figs but haven't eaten any in years, I stick to the dried figs grown
in the US and those are not strung.
http://www.berkeleywellness.com/heal...cle/types-figs
I used to buy Kadota figs packed in a glass jar, by Del Monte, they
were excellent but alas, they are no mo
https://www.fruitsandveggiesmorematt...special-order/

On 2018-11-26 5:39 a.m., Boron Elgar wrote:
> On Sun, 25 Nov 2018 14:59:54 -0500, jmcquown >
> wrote:
>
>> I was watching a Nigella Lawson cooking show on PBS this morning. She
>> prepared a toasted proscuitto and brie sandwich that looked fantastic!
>> You know my ears perked up when I heard the word "brie".
>>
> snip
>>
>> It would never have occurred to me to put figs in what is essentially a
>> grilled ham & cheese sandwich. I might just have to try this.
>>
> The combination of figs and prosciutto is quite common, actually. I
> first had it served to me in Italy decades ago and do see it on menus
> once in a while.
>
> https://www.foodandwine.com/recipes/...and-prosciutto
> https://www.cookstr.com/recipes/figs-and-prosciutto
> https://www.cookstr.com/recipes/figs-and-prosciutto
> https://www.marthastewart.com/348548...and-prosciutto
> https://www.foodnetwork.com/recipes/...ciutto-3381825
>
> The combo of figs and cheese is popular, too.
>
> https://www.theorganickitchen.org/br...rilled-cheese/
> https://cooking.nytimes.com/recipes/...th-goat-cheese
> https://toriavey.com/toris-kitchen/s...h-goat-cheese/
>
> I have several fig trees and just so you have full details about the
> idea of their fertilization, this article might help - or not,
> depending on how one understands it.
>
> https://www.smithsonianmag.com/arts-...bugs-66202233/
>
> I love figs.
>
As do I!!
And, having known the method of pollination, it has not bothered me one
whit.

On Mon, 26 Nov 2018 09:10:02 -0700, graham > wrote:

>On 2018-11-26 5:39 a.m., Boron Elgar wrote:
>> On Sun, 25 Nov 2018 14:59:54 -0500, jmcquown >
>> wrote:
>>
>>> I was watching a Nigella Lawson cooking show on PBS this morning. She
>>> prepared a toasted proscuitto and brie sandwich that looked fantastic!
>>> You know my ears perked up when I heard the word "brie".
>>>
>> snip
>>>
>>> It would never have occurred to me to put figs in what is essentially a
>>> grilled ham & cheese sandwich. I might just have to try this.
>>>
>> The combination of figs and prosciutto is quite common, actually. I
>> first had it served to me in Italy decades ago and do see it on menus
>> once in a while.
>>
>> https://www.foodandwine.com/recipes/...and-prosciutto
>> https://www.cookstr.com/recipes/figs-and-prosciutto
>> https://www.cookstr.com/recipes/figs-and-prosciutto
>> https://www.marthastewart.com/348548...and-prosciutto
>> https://www.foodnetwork.com/recipes/...ciutto-3381825
>>
>> The combo of figs and cheese is popular, too.
>>
>> https://www.theorganickitchen.org/br...rilled-cheese/
>> https://cooking.nytimes.com/recipes/...th-goat-cheese
>> https://toriavey.com/toris-kitchen/s...h-goat-cheese/
>>
>> I have several fig trees and just so you have full details about the
>> idea of their fertilization, this article might help - or not,
>> depending on how one understands it.
>>
>> https://www.smithsonianmag.com/arts-...bugs-66202233/
>>
>> I love figs.
>>
>As do I!!
>And, having known the method of pollination, it has not bothered me one
>whit.

You can't see the wasp so it doesn't exist?