So, I went to the fridge to try to find dinner. Worked all day from 8-6. Got home at 7. Looked in fridge and found–I had eaten all my standard frozen food things. Had nothing fresh. Had lots of wine and beer. But–nothing to eat for dinner. My tasso ham was for making shrimp and grits later this week. But Hey, why can’t I slice it and pare it with cheddar? I never had tasso before. Got lucky and found it locally two weeks ago.
It was GREAT.
Just out of curiosity, are there any good Jewish Ryes I can buy at the supermarket? The only one I’ve seen for sale where I live is Oroweat’s. I’ve never tried it so I don’t know how good it is.
If you slap some mayo on it, you could clear out a synagogue in 2 minutes.
I’ve had their Pumpernickel–was pretty decent.
The ham (and putting it with cheese) should manage that. Where does the mayo become a factor in this?
In contemporary food folklore, mayonnaise from the jar is the quintessential ingredient in WASP cuisine.
In the MAD magazine parody of Bridget Loves Bernie, the bride’s mother orders “hot pastrami on raisin toast with mayo” at the groom’s father’s delicatessen. Waiter yells “ONE GENTILE NUMBER FOUR, WITH THE WORKS.”
(I’ve called bullshit on this meme for years. What do Jews love more than a good egg salad? What would an African-American church picnic be without potato salad? Mayo, mayo, mayo.)
I had to Google what the hell Tasso ham is; It sounds great!
It is/was. In addition to the shrimp/grits, I was gonna use some for greens, some for some pasta. I froze part to use in soups.
And samclem, you know I love you, so it saddens me to see you turning into one a’ these multicultural pinko hippie fellow traveler food eaters.
Tasso: Goes in yer shrimp n’ grits, yer gumbo, yer red beans, yer jambalaya, yer etoufee, all your other Creole or Cajun dishes.
Sharp Cheddar: Eat with a round of wholemeal bread, a slab of strong smelly onion or some scallions, and a frothy pint of stout or bitter. And a good ripe tomato when they come into season. Or melt it with ale and mustard and Worcestershire and pour it over a thick slice of buttered toast for a memorable night of dreams.
Jewish rye: Heat up a little schmaltz and a dozen slices of deli pastrami in a pan, make a thick sandwich with horseradishy brown mustard. Help yourself to a big fat half-sour or garlic dill pickle. Or put some kosher beef salami or hard German salami on it and eat it open-face.
But that sandwich…sounds like a joke. “A piece of tasso, a chunk of sharp Cheddar, and a slice of Jewish rye walk into a bar…”
I envy you. From the tips of my toes to my duodenal sphincter, and all points north – Burbank, Pasadena, and CUCamonga – I envy you. My sister envies you. My cousins envy you. My uncle Jasper from Provo envies you. 78.6% of the population of Chad envy you. Little Janey’s Barbie doll envies you.
Next time, make enough for me, too!
bon appetit!
You’re just riding on residual admiration because I was the first poster on the board to say “John Thorne.”
I came home to try to scrounge what I could for dinner. Sure, if I could have gone shopping, then you would have called it.
Ike, you know I love you, but I was scrambling for food in the larder.
It’s all in how you tell it…
Mayo in egg salad or potato salad? WTF?! It would dilute the Miracle Whip…
Dennis