Bob Terwilliger wrote:

> zxcvbob wrote:
>
>
>>>Any other examples to keep our new friends out of trouble?
>>
>>How about a nice Authentic Cuban Sandwich?
>
>
> I must have missed that discussion; I don't remember any dispute about Cuban
> sandwiches. Are some people advocating making them with real Cubans?

I don't remember what it was about the Cuban sandwich; I think it had to
do with the word "authentic". Calling anything "authentic" will start a
squabble (notice the recurring theme in your following list)

> But for kevnbro, here are some other RFC minefields: "Authentic" Chili,
> barbecue (especially as a misnomer for grilling and NEVER involving
> parboiling, crockpots, or liquid smoke), Philly cheese steak, bagels,
> anything with the word "alfredo", mushroom soup (especially as used in green
> bean casserole), Nieman Marcus cookies, Caesar salad, the merits of
> vegetarianism, bad children with bad parents, "authentic" Reuben sandwiches,
> the appropriate amount to tip, whether it's okay for cheese or mushrooms to
> accompany seafood, cottage cheese in lasagna, "authentic" stroganoff, and
> skate wings masquerading as scallops. Oh, and if you mention beets, some
> people saw "Ewww!"
>
> Bob

We almost forgot one: asking vaguely for "recipes from Europe."

Best regards,
Bob

Obligatory recipe from Europe: (I haven't tried it)

CIBREO CON CARCIOFI E PATATE (Sausage of Chicken Liver
and Other Parts with a Lemon-Cream Sauce with Potatoes and Artichokes)

4 artichokes
1 c olive oil
1 garlic clove
1 salt and pepper to taste
2 potatoes; peeled, washed, and very thinly sliced
2 oz butter
4 oz onion; chopped very fine
1 c chicken consume
1 pn hot pepper
2 egg yolks
1/2 lemon; juiced
1 sausage
4 oz duck testicles
5 oz cocks combs
4 oz chicken kidneys; cut into small cubes
6 oz chicken livers; cut into small pieces
1/2 ts rosemary; chopped
1/2 ts sage; chopped
2 duck neck skins or breast-skin from mallard duck

Instructions

For the artichokes, cut the leaves and just keep the bottom. Remove the
beard from inside with a spoon and place in water and lemon juice. Cut
the bottom into thin slices. In a skillet heat olive oil. Add garlic and
salt and pepper and saute for 5 minutes. Set aside and keep warm.

To prepare potatoes, in an oiled pan, place the sliced potatoes in a
circle to form a galette in a non stick pan. Brown on both sides until
nice and golden. Keep warm.

To Prepare the sausage, blanch the duck testicles in salted boiling
water for 2 minutes. Remove them and place on a towel to dry. Cut into
slices, 1/8-inch thick.

Meanwhile, cook the cocks comb in salted water until tender, about 2
hours them and dry thoroughly. Cut the cocks comb into thin strips and
place in a bowl. Add chicken kidneys, chicken livers, rosemary, sage and
mix together. Place mixture inside the duck neck skin to form a sausage.
With kitchen twine, sew the ends together so that the meat doesn't
escape during cooking.

In a skillet heat butter and onions. Cook until the onions are
translucent. Add the sausage and cook very gently for 10 minutes. During
the cooking, add the chicken consume and hot pepper. Remove sausage and
set aside. In a bowl mix together egg yolk and lemon juice and add to
the skillet. Mix in very quickly and make sure it doesn't boil again or
the sauce will curdle.

To Serve: Divide the artichokes and place on the bottom of 6 serving
dishes. Cover with the potato and place a slice of sausage on top of it.
Sprinkle with sauce.

Yield: 6 servings