[Sca-cooks] My "Roman Meal" display at A and S
Kathleen A Roberts
karobert at unm.edu
Tue Nov 24 07:21:03 PST 2009
On Mon, 23 Nov 2009 22:26:16 -0800 (PST)
H Westerlund-Davis <yaini0625 at yahoo.com> wrote:
> Was that cantelope with fish sauce as part of a
>dressing? What a wild combination. I would think it would
>have to be a mild form of a fish sauce. Does it explain
>why fish? I immediatly thought of salt and
like putting salt on your melon, it brought out the
sweetness. yes, in a dressing that also had pennyroyal in
it which made it minty-savory. and some wine and reduced
grape juice along with the fish sauce.
i thought it might seem a bit odd, but it was well liked.
"Being Irish, he had an abiding sense of tragedy which
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