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Old 10-29-2011, 11:16 PM   #41
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ROFL!

Too funny, Charlie!
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Old 10-30-2011, 03:34 AM   #42
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Well spotted charlie, my wife reads cyrillic and says it is not serbian or greek so it must be russian.
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Old 10-30-2011, 03:36 AM   #43
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lol, oh, now i see. i was eondering about that.

he could be from brooklyn...
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Old 10-30-2011, 03:46 AM   #44
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Quote:
Originally Posted by buckytom View Post
lol, oh, now i see. i was eondering about that.

he could be from brooklyn...
I had a brief but torrid relationship with a Russian exotic dancer in London her stage name was Eva Vestoff
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Old 10-30-2011, 04:07 PM   #45
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The "photo shop" softwere used above is in Russian, I do not know what was so "funny".
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Old 02-04-2012, 05:48 AM   #46
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Grilled Provolone & Tomato Ali Oli

There was a post from Annie Drews, requesting some help in making phenomenal grilled cheese sandwiches. I could not re-locate her post however, I found this thread. WOW ... some very cool sandwiches. I shall have to try them out on my twin grandsons.

Here is my provolone cheese and tomato ali oli grilled cheese sandwich:

8 thick slices of bacon ( can use Proscuitto di Parma or Serrano Ham )

8 slices of French style Baguette ( in the USA - I use sourdough )
( 5" x 3" x 1/2 inch slices )

2 cups = 8 ounces: grated spicy and herbed provolone ( can use cheddar or asiago )

4 tablespoons of Sun dried tomato ali oli

1) fry bacon in skillet on medium heat, until crisp and turn occasionally about 5 mins.

2) place bacon on absorbent paper towels and let drain

3) wash sauté skillet and dry well

4) place 4 bread slices on work surface or wood block cutting board

5) press the provolone or gruyère or cheddar or cheese of choice into each bread slice

6) top each with 2 slices of ripe red tomato and sprinkle freshly grinded black, green and rose peppercorns and salt if desired

7) place 2 bacon or ham slices to fit

8) press more cheese over the bacon or ham

9)then place the ali oli ( or Light mayonnaise jarred type ) over the bread and close sandwiches

10) now mayonnaise exterior bread slices

11) heat large skillet over medium heat and add the sandwiches on down side

12) place a weight on each sandwich ( something heavy and iron )

13) sauté the sandwiches until the bottom is golden and then, repeat for other side ( 2 to 3 mins. )

14) cut the sandwiches crosswise and serve with a Pinot Noir or sparkling water with lemon or orange or lime

*** Hand made Ali Oli with sundried tomatoes :

1/4 cup drained sun dried tomatoes ( drain olive oil )
1 large egg
2 tblsps minced garlic
1 1/2 tsp. Dijon mustard
1 1/2 tsp. fresh lemon juice
3/4 cup olive oil ( Borges Brand 100% Hojiblanca which is exported to the USA = light, and pairs perfectly with cheese and fish dishes and fruity aromas )
white pepper, black pepper and salt

1) finely chop the sundried tomatoes in food processor / electric mixer
2) add the egg, garlic minced, mustard, lemon juice and Blend well
3) feed in the olive oil slowly and steadily and blend until smooth and thick
( ali oli is much thicker than mayonnaise -- more of a dip consistency )
4) season with salt and pepper

*** jarred mayonnaise is mediocre next to Ali Oli ... this I assure you, is quite a grilled cheese ...

Margi.Cintrano.
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Old 02-04-2012, 10:56 AM   #47
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French Onion Grilled Cheese

Here is one I posted a while back. Basically, it is caramelized onions flavored with sherry, beef stock, garlic, thyme, black pepper, fresh parsley. Grilled with a mix of mozza and gruyere.
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Old 02-04-2012, 12:16 PM   #48
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My daughter is taking me out to lunch today. We are going to have pizza. After reading this thread, I think I want grilled cheese instead. But the place we are going only serves pizza and Italian sandwiches. I may have eggplant parm sandwich instead of pizza.
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Old 02-04-2012, 12:17 PM   #49
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My favorite grilled cheese is with tomato and bacon. Washed down with a tall glass of cold chocolate milk
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Old 02-04-2012, 12:35 PM   #50
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A grilled cheese sandwich consists of American cheese between two slices of Wonderbread. You butter both sides and plop it on a griddle or skillet until the bread browns and the cheese melts.

All of the variations mentioned so far, and many others as well, probably taste much better. Probably heck, I know they do, because I get just as fancy. But, still, something goes out of the world when we mess with basic concepts.

It's like all the gourmet mac & cheese varients that have become so popular. Come on, now. There's something to be said for day-glo orange.
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