Wim van Bemmel wrote:
> On Sat, 21 Feb 2009 18:10:40 -0500, Jean B. wrote:
>
>> Joseph Littleshoes wrote:
>>> There's a type of Spanish grape that's hugh, big as a small plum and as
>>> such can be cored and have a dollop of a soft cheese or good cream
>>> cheese placed inside it.
>>>
>>> The first time i had such a thing i was schocked! just schocked! i was
>>> told it was a grape but did not notice it was stuffed with a soft
>>> cheese, and when the juice of the grape mingled with the flavors of the
>>> cheese it was like "WOW!" Add a sip of a nicely chilled white wine and
>>> a bit of fresh bread and it was ambrosial
>>>
>>> The same person that served the stuffed grapes also occasionally
>>> wrapped them in a bit of thinly sliced baked bacon, bacon that had been
>>> baked in the oven with a light dusting of brown sugar then quickly
>>> wrapped around a big grape and set to cool. This is the same person
>>> that routinely served an half an avocado individually, on ice, with a
>>> spoon. With a big shot of a very good rum in the seed hole. --
>>> JL
>>>
>> Does anyone here have any idea what type of grape that is? This sounds
>> intriguing.
>
> I do almost the same, but no grapes, Algerian dates.
> Stuffing with saurkraut is delicious too, especially if wrapped in thinly
> sliced bacon, and then browned in a skillet. But there is no penalty on
> stuffing with cream cheese. It misses the combination of the sweet and
> sour flavors, though.
>
When and if I can eat dates, that sounds odd but interesting.
Sometimes the oddest-sounding things are excellent discoveries!

--
Jean B.