Cheese Pimento Spread - Page 3

**Gil** · #21 10-26-2007, 05:50 PM

Speck is usually goose or duck fat (in Bavaria, can be ham elsewhere) and is used to coat the onions which are then fried to a crispy consistency before being placed on a slice of pumpernickel and given a topping of Limburger cheese...,

+Gil

**Don Boose** · #22 10-26-2007, 06:49 PM

Okay, Gil. I'm convinced! My version uses raw onion, but yours sounds so delicious that it must be against the law. And I learned something new -- that speck can be non-pig. This forum is an unending source of education and delight.

Too bad you can't cook one up one of those sandwiches and post it. I'd download it immediately (although too many of those and I'd be a candidate for another bypass operation).

Don B.

**Gil** · #23 10-26-2007, 10:11 PM

Quote:

Originally Posted by Gil

Speck is usually goose or duck fat (in Bavaria, can be ham elsewhere) and is used to coat the onions which are then fried to a crispy consistency before being placed on a slice of pumpernickel and given a topping of Limburger cheese...,

+Gil

Ok, the bait has gone long enough and has not aroused Maurice so I am forced to set the record straight. It's my creative way of wiggling out of the fact that I got schmaltz and speck reversed. Speck is usually smoked bacon and schmaltz is usually clarified goose or duck fat and sometimes bacon fat. Duck fat yields the crispiest fried food. It's also served along with fresh butter at all the better Bavarian restaurants. Sorry Maurice, you just aren't as fast as you used to be...,

+Gil

**John Bowden** · #24 10-26-2007, 11:24 PM

Dang................ my kippers always came in a can (tin).........Yes there is one in the pantry. My momma got me hooked(pun intended) on them.

My question is.............. why can't you find sardines so small they are packed in two layers??!!................. all the cans around here are one layer deep and big enough to filet!

Man............ I'm all of a sudden wanting some on a cracker............. saltines and sardines..........breakfast of champions............. I just might have to go outside and eat my kippers............Sheila dosen't like them to stink up the house!:p

john

P.S.

Barry you can have all the kidneys, I have to pass....................

**B-Manic** · #25 10-27-2007, 08:58 AM

When I first joined the Navy (30 years ago) it seemed that every morning after a storm at sea you could count on there being kippers and/or kidneys on the steam line for breakfast. I could never decide whether it was a treat or sadism.

**Gil** · #26 10-27-2007, 09:03 AM

That's called Cookies revenge...,

+Gil

**whulsey** · #27 10-28-2007, 05:52 PM

And I was wondering where I was going for dinner tonight. I got a can of sardines in the cupboard, saltines, some Cajun mustard, yumm. dinner time...back in a bit. Don't want to get crumbs down the keyboard.

**Ashrunner** · #28 10-28-2007, 06:00 PM

This thread got me thinking about MREs. I actually enjoyed them. However, when most people were dumping the little bottles of Tabasco Sauce on them to give the meal some "flavor," I dumped mustard on mine. Mustard...yummm...I eat it on almost (notice almost) everything.

**Kaz** · #29 10-29-2007, 01:24 AM

I have a question about american mustard... is it wholegrain or smooth or do you do both?
Wholegrain on porkpies is wonderful

**dansls1** · #30 10-29-2007, 04:49 AM

Quote:

Originally Posted by Kaz

I have a question about american mustard... is it wholegrain or smooth or do you do both?
Wholegrain on porkpies is wonderful

Typical is smooth - but pretty much anything you want is available.