• 970 cheeses and meat floss

    From MICHAEL LOO@1:123/140 to JIM WELLER on Monday, September 16, 2019 05:33:50
    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).

    Well, maybe I've had real provolone and still thought
    it smelled nasty.

    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.

    If the family is big enough, that'd be enough of a base
    to build a whole library of good reviews. I trust that there
    are enough of the cooperations and little disagreements that
    are sprinkled through the histories of most big families.

    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".

    Officially or colloquially?

    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.

    Which to me is fine - other flavors distract.

    Title: Chicken Chili Verde Tacos
    3 c Shredded cabbage
    1 c Fresh cilantro

    Wow.

    Recipe source: Sunset Magazine Jan '97

    If it had been up to me, the magazine should have
    sunsetted itself before printing that recipe.

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

    Italians don't have either.

    Shrimp etouffee
    cat: cajun, celebrity, stews and soups, main
    servings: 4 to 6

    1/4 lb unsalted butter
    2 lg onions, chopped
    3 stalks celery, chopped
    1 lg bell pepper, chopped
    1/2 ts garlic, minced
    1 Tb tomato paste
    1/2 c parsley, chopped
    4 md green onion, chopped
    1 1/2 ts salt
    3/4 ts cayenne
    3/4 ts black pepper
    2 c stock
    1 1/2 lb md shrimp, peeled
    2 ts cornstarch, dissolved in
    1 Tb water
    3 c hot cooked rice

    Saute in butter over high heat: onion, celery, peppers,
    and garlic until onion starts to brown, 6 min.; add
    tomato paste, stir until well blended. Add parsley,
    green onion, salt, cayenne, and pepper, stir well. Cook
    and stir 5 min. Stir in stock and bring to boil. Reduce
    heat and simmer, covered. 25 min, stirring occasionally.
    Add shrimp and cook until shrimp turns pink. Stir in
    cornstarch mixture; bring to boil. Remove from heat and
    serve over rice.

    Source: adapted from Prudhomme Family Cookbook
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