Quoting Michael Loo to Jim Weller <=-

the real thing: properly aged and/or smoked DOP Provolone with
a capital P does not have that sour milk aroma.

I'll have to look for it next time I'm in Italy.

Or in the heart of Little Italy in any major city over here. I first
discovered Provolone when I lived in Ottawa in the 70s and could
easily walk from my apartment in Centretown to Little Italy and
shop at a wonderful little place called NiCastro's on Gladstone. The
pear shaped cheeses were hung from the ceiling and the store also
carried other cheeses, salume, olive oil, pasta, tomato sauce and
paste, and other imported canned goods. That's also where I first
had smoked eel (canned in olive oil).

I googled it last night and I guess it no longer exists but a whole
bunch of Nicastro family kids and grandkids are in related
businesses. They are not a chain but a bunch of independent
businesses. I found a grocery store, a deli, two restaurants and a
coffee shop. They all get good reviews.

It was also easy to find a similar place when I moved to Edmonton
in what used to be Little Italy before the next generation moved to
the suburbs. Today the area is very diverse with all kinds of
immigrant nationalities represented. The main artery bordering
old Little Italy and adjacent Chinatown is now known as "The Avenue
of Nations".

Vietnamese [...] chicken floss [...] heavily seasoned {with]
large crisp dried leaves of some kind of herb [also] very hot
bird's eye type of dried chilies

pork floss can in fact be made out of seasoned meat. The
minimum requirement is soy and sugar; optional are hot spice
or one of the hot jiangs but more commonly star anise or
five-spice.

The one kind I can buy at Kim's tastes of soy and sugar only.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Chili Verde Tacos
Categories: Southwest, Tortillas, Low-cal, Healthy, Chicken
Yield: 4 Servings

3 c Shredded cabbage
1 c Fresh cilantro
1 c Green chili salsa
1 lb BS chicken breasts
1 ts Vegetable oil
3 cl Garlic; minced
1 ts Ground cumin
1/2 ts Dried oregano
8 Flour tortillas

Combine cabbage, cilantro, and salsa in a serving dish; set aside.

Cut chicken crosswise into 1/2-inch wide strips. In a 10 to 12 inch
nonstick frying pan over medium high heat, stir oil, onion, and
garlic for 2 minutes. Increase heat to high, add chicken, and stir
often until meat is no longer pink in center, 4 to 6 minutes. Add
cumin and oregano; stir for 15 seconds. Spoon into serving dish.

Wrap tortillas in a cloth towel and cook in microwave oven on full
power until hot, about 1 1/2 minutes. At the table, spoon the cabbage
and chicken mixtures into the tortillas.

Recipe source: Sunset Magazine Jan '97

MMMMM

Cheers

Jim


... Nduja is the spreadable Italian love child of pepperoni and rillettes.

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