>(WardNA) writes:
>
>>sumgai sed:
>>OK, so what do you normally do with serrano ham?
>
>
>Flavor the sofrito for paella with it; place it on toast, which you have
>previously rubbed with garlic and ripe tomato and drizzled with olive oil.

Bullshit.. serrano ham would add very little flavor (it's noted mostly for it's
texture/mouth feel, and mild sweetish saltiness), it's NOT a smoked ham... and
only a kitchen imbecile would cook serrano ham. Dry cured hams like
prusciutto, serrano, westphalian, etc. are eaten at room temperature, sliced
paper thin, with bread, chilled fresh fruit, and chilled cooked veggies...
never cooked.

Perhaps yoose kitchen imbeciles should stick to your $1.99/lb deli ham.


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