On Saturday, November 23, 2013 4:05:49 PM UTC-5, Brooklyn1 wrote:
> On Fri, 22 Nov 2013 23:14:08 -0800, sf > wrote:
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> >On Fri, 22 Nov 2013 17:35:08 -0700, Pearl Buck
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> > wrote:
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> >
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> >> On 11/22/2013 5:03 PM, sf wrote:
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> >> > On Fri, 22 Nov 2013 16:25:07 -0700, Pearl Buck
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> >> > > wrote:
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> >> >
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> >> >> Next best and lower fat alternative, wrap with prosciutto and baste with
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> >> >> olive oil.
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> >> >
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> >> > I think that would be a great idea for oven preparation - I doubt it
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> >> > would need any olive oil although it probably wouldn't hurt either.
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> >> >
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> >> Puts a nice crispy crust on the ham.
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> >
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> >The only time I've used prosciutto with a lot of heat is on pizza and
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> >it gets very crispy without being brushed with olive oil. In fact, my
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> >intuition tells me it would take longer to crisp up if it was lubed
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> >with oil. I still think it's a good idea and will use it for my fat
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> >phobic hubby the next time I do something like that.
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> Cooking prosciutto is a total waste, an expensive waste... prosciutto
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> imparts no flavor, it's not smoked... the entire value of prosciutto
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> is its texture. There are many better and less expensive hams for
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> cooking.

What a ****ing waste of a brain (assuming you have one) you are.