SC - pickled melon documentation

[Jenne Heise]

Around my household, folks use mayonaise for just about everything.  
Morningstar eats mayo sandwiches (yak) and everyone loves mayo&tomato 
sandwiches and mayo as a dip for their frenchfries.  One of our house makes 
a mix of mayo, ketsup, horseradish and hotsauce as a dip for crabs 
(gak)~~but we don't like Miracle Whip!  We prefer Hellman's.
I do agree with Lady Tyrca's mom about putting jelly or jam on grilled 
cheese sandwiches!

Olwen (gee, first typing this morning and it only took 4 times to spell my 
name right---where is that coffee...)


>From: "Catherine Deville" <catdeville at mindspring.com>
>Reply-To: sca-cooks at ansteorra.org
>To: <sca-cooks at ansteorra.org>
>Subject: Odd and Interesting foods (was Re: SC - food bashing)
>Date: Tue, 19 Sep 2000 18:34:59 -0400
>
>Lady Tyrca Ivarsdottir shared with us one of her indulgences:
>
> > And I know some of you will feel a little queezy at the
> > following, so hold on tight, or jump over this part of the
> > message and go get a cup of tea.  But I have discovered that one
> > of my really indulgent breakfasts is this:
> >
> > First I sweat about 1/4 cup of chopped onion in a small frying
> > pan with a touch of oil.  When the onions are soft, and
> > translucent, I crack in 2 eggs and scramble them very moistly,
> > and just at the finish, add a handful of shredded cheddar
> > cheese, so that it melts, and incorporates.
> >
> > When I serve it, I put along side it some guava paste and a
> > little Miracle Whip as a sauce.  (you know, a spoonful at the
> > side, so that when I get a bite of eggs, I can get a touch of
> > the dressing.) When I was in Brazil, I used banana paste, but I
> > haven't been able to find it here in the states (alas, it is my
> > favorite!)
>
>Hmmm... now, I would normally not want to put a mayonaiss-y dressing with
>eggs, but you show such passion for this combo that I may have to try it.
>
>And the guava paste and banana paste sound intriguing.  I've never heard of
>either.  I'll have to see if I can find any here in Atlanta.
>
>And I wonder, if it wouldn't be possible to *make* banana paste?  I would
>expect from it's name that it should be relatively simple.  Does anyone
>know more about this substance?  (I'll do a web search and some research
>later.)
>
><snip>
>
> > There.  I think I need a scrambled egg right about now.  (ps,
> > this is also a comment about the savory/sweet discussion.  Eggs
> > and fruit paste or jam.  My mother always spread raspberry jam
> > on her grilled cheese or toasted tuna sandwich.  So I grew up
> > twisted.)
>
>Actually, the first type of omelet that I ever learned to make was a sweet
>fluffy omelet with strawberry jam.  It sounded odd to me at the time, but
>it was absolutely *delectable*.  I still enjoy them every once in a while
>and haven't had one in a very long time.  May need to make one soon.
>
>I don't think that I would enjoy jam with cheese (I don't like chedder
>cheese on apple pie either) and I can't even imagine it on a tuna sandwhich
>(although I *do* love my tuna sweet... and can get pretty wierd about tuna,
>since I like it sweet *and* salty.)
>
> > -"Honesty is Everything"
>and just btw... I *love* your sig...
>
>I remain, in service to Meridies,
>Lady Celia des L'archier
>
>
>
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