http://eat.epicurious.com/recipes/lu...lukins/recipe_
arch/03_09_28_R.html#r_5

Pesce Over Linguine
Jean Amato, Mineola, N.Y.
The trick to this pasta is quickly cooked shellfish in a sauce flavored to
perfection.

4 tablespoons olive oil
6 cloves of garlic, finely chopped
1 pound bay scallops (or sea scallops, quartered)
1 pound medium-sized shrimp, peeled, deveined and tails removed
Salt and freshly ground black pepper, to taste
1 can (28 ounces) crushed Italian tomatoes
1/2 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
6 littleneck clams, scrubbed
6 mussels, beards removed and scrubbed
12 ounces linguine, cooked al dente
1/3 cup chopped fresh basil leaves

1. In a large saucepan, sauté half of the oil with half of the garlic over low
heat for 2 minutes to soften.

2. Add the scallops and shrimp; cook, stirring, until just cooked through,
about 3-5 minutes. Season with salt and pepper. Remove to a bowl with a slotted
spoon.

3. Add the remaining oil and garlic to the saucepan; cook over low heat until
the garlic is wilted, 2 minutes. Add the tomatoes, 1/2 teaspoon salt,
red-pepper flakes and oregano. Cover and cook 15 minutes over low heat,
stirring occasionally.

4. Add the clams and mussels to the sauce, cover and cook until the shells
open, about 8 minutes. Return the scallops and shrimp to the sauce and toss
gently.

5. Place the linguine in a pasta serving bowl and top it off with the hot
sauce. Arrange the seafood decoratively. Garnish with chopped basil.

Serves 6. Per serving: 510 calories, 56g carbohydrate, 42g protein, 12g fat,
150mg cholesterol.
---

BLT Pasta
Robert Jepson, Redmond, Wash.
Gently simmered half-and-half instead of heavy cream is a nod toward moderation
in this updated version of Spaghetti Carbonara.

1 pint half-and-half
4 ounces blue cheese
Salt and freshly ground black pepper, to taste
16 ounces hickory-smoked bacon, cut into 1/2-inch pieces
1 large yellow onion, chopped
2 cloves of garlic, minced
1 can (28 ounces) peeled tomatoes, drained and diced
1 pound linguine, cooked al dente
2 tablespoons chopped flat-leaf parsley, for garnish

1. In a small saucepan, bring the half-and-half to a gentle simmer (do not
boil). Add the blue cheese and stir until completely melted. Season with salt
and pepper. Set aside and keep warm.

2. Cook the bacon in a large skillet over medium heat, stirring occasionally,
until the edges are lightly browned, about 8-10 minutes. Drain off all but 2
tablespoons of the fat, then add the onion and garlic to the pan; sauté until
wilted, stirring occasionally, about 5 minutes. Stir in the tomatoes and cook 1
minute longer.

3. Add the warm cheese sauce to the skillet and mix thoroughly. Simmer for 5
minutes.

4. Place the linguine in a large serving bowl and toss with the sauce. Sprinkle
with parsley and serve.

Serves 6. Per serving: 640 calories, 70g carbohydrate, 26g protein, 27g fat,
75mg cholesterol.
---

Penne With Spring Vegetables
Keri Whitehead Fredericks, Destin, Fla.
This winning recipe makes a colorful presentation when served in a large pasta
bowl!

1 pound asparagus, ends trimmed
1 pound penne pasta
1/4 cup extra-virgin olive oil
1 leek (3 inches of green left on), well-rinsed and julienned
1 pound mushrooms, quartered
5 cloves of garlic, minced
1 splash dry sherry
1/2 pound fresh baby spinach leaves, well-rinsed
1 ripe tomato, chopped
10 oil-packed sun-dried tomatoes, julienned
Salt and freshly ground black pepper
1 cup torn fresh basil leaves

1. Cook the asparagus in a large pot of boiling, salted water until just
tender, 3-4 minutes. Remove and rinse under cold water. Cut on the diagonal
into 11/2-inch pieces and set aside. Add the pasta to the boiling water and
cook al dente, 10-12 minutes.

2. While the pasta is cooking, heat half of the olive oil in a large skillet or
wok over medium heat. Add the leeks, and cook, stirring, until soft, about 3
minutes. Add the mushrooms and cook until slightly browned, about 5 minutes.
Add the garlic and cook 1 minute. Add the sherry and cook 1 minute. Add the
asparagus, spinach, tomato and sun-dried tomatoes. Season with salt and pepper.


3. Drain the pasta and add to the vegetables. Toss in the remaining olive oil
and the basil; adjust seasonings.

Serves 6. Per serving: 410 calories, 67g carbohydrate, 14g protein, 11g fat, no
cholesterol.
---

Bow-Tie Fresh Tomato Sauce
Frances Chiaramonte, South Daytona, Fla.
The sugar in the sauce helps tone down the acidity of the tomatoes and brings
out their natural sweetness.

3 ripe plum tomatoes, peeled (see note)
6 ripe tomatoes, peeled and seeded
3 tablespoons extra-virgin olive oil
4 cloves of garlic, thinly sliced
1 teaspoon salt
2 teaspoons sugar
3 fresh basil leaves, torn coarsely
12 ounces farfalle (bow-tie) pasta, cooked according to package instructions,
for serving
Grated Parmesan cheese, for serving (optional)
Fresh Italian bread, for serving (optional)

1. Smash the tomatoes in a bowl with the back of a large spoon. Reserve.

2. Heat the olive oil in a skillet. Add the garlic and salt; cook until the
garlic turns golden brown. Stir in the sugar. Stir in the reserved tomato
mixture and the basil. Cook until the sauce thickens to desired consistency,
about 20-30 minutes, stirring occasionally.

3. Toss the pasta in a bowl with sauce. Serve with cheese and bread.

Serves 4. Per serving (without cheese and bread): 470 calories, 79g
carbohydrate, 14g protein, 12g fat, no cholesterol.

NOTE: To peel a tomato, cut an "X" just through the skin on the bottom with a
paring knife. Drop the tomato into boiling water for 30 seconds. When cool
enough to handle, slip the skin off.
---

Rosa's Italian Gravy
Jean Belsante, West Milford, N.J.
The sausages, pork and bell peppers are mostly to flavor the sauce. I chose to
serve the pasta with the meatballs, but you may want to serve the other meats
on a large platter alongside the pasta.

2 sweet Italian sausages
1 pepperoni, halved lengthwise and sliced crosswise into 3-inch pieces
1/2 pound boneless pork loin, cut in 2-inch squares
2 tablespoons extra-virgin olive oil
2 large onions, coarsely chopped
6 cloves of garlic, coarsely chopped
3 cans (14.5 ounces each) tomato puree
3 cans (6 ounces each) tomato paste
1 pound lean ground beef
3 eggs, lightly beaten
1/3 cup grated Parmesan cheese, plus more for serving
1 tablespoon chopped flat-leaf parsley
Salt and freshly ground black pepper, to taste
1/4 teaspoon garlic powder
8 slices white bread (crusts removed), grated
1/2 cup red wine
1/2 green bell pepper, cut in half
1/2 red bell pepper, cut in half
1 cup coarsely chopped fresh basil leaves
Spaghetti or rigatoni, cooked according to package instructions
Tossed salad, for serving (optional)
Italian bread, for serving (optional)

1. Preheat the broiler. Place the sausages, pepperoni and pork loin pieces on a
baking sheet and cook under the broiler, turning, until browned on both sides.
Reserve.

2. Place the olive oil in a large, heavy pot over medium-low heat. Add the
onions and cook, stirring, about 10 minutes; add the garlic in the last 5
minutes. Add the tomato puree and paste, plus 12 paste cans of water. Stir
well.

3. Bring the gravy to a boil. Stir in the reserved meats. Return the pot to a
boil; reduce the heat and cover. Simmer for 2 hours, stirring occasionally.

4. Meanwhile, prepare the meatballs: Place the ground beef, eggs, Parmesan,
parsley, salt, pepper and garlic powder in a large bowl. Place the grated bread
in a separate bowl and drizzle with 1/3 cup water. Let sit 5 minutes. Squeeze
the water out of the bread; add to the meat mixture and combine all of the
meatball ingredients. (Do not overmix.) Form into 12 golf ball-sized meatballs.
Place them on a lightly oiled baking sheet. (If the mixture seems too wet, add
some breadcrumbs to it before making the meatballs.) Brown the tops of the
meatballs under the broiler. Set aside.

5. After the sauce has cooked for 2 hours, add the meatballs, wine, bell
peppers and basil. Simmer, uncovered, for 30 minutes. Serve the sauce and meats
over pasta with cheese, plus salad and Italian bread if desired.

Serves 8-10. Per serving (based on 10 servings of sauce with 2 cups cooked
pasta), without salad and Italian bread: 820 calories, 112g carbohydrate, 41g
protein, 23g fat, 120mg cholesterol.

A Few Pasta Tips From Sheila
While most of the recipes recommend the pasta to use, I suggest the following
rule of thumb: The heavier the sauce, the heavier the noodle.
€¢ Always try to use fresh cheese. It's so easy to grate. But remember, no
cheese with seafood.
€¢ Fresh chopped parsley sprinkled on top before serving always makes a dish
look so fresh and professional.
€¢ When draining pasta, save a half cup of the cooking water to thin out a
sauce when necessary.
---

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

> http://eat.epicurious.com/recipes/lu...s/lukins/reci=
pe_
> arch/03_09_28_R.html#r_5

> BLT Pasta
> Robert Jepson, Redmond, Wash.
> Gently simmered half-and-half instead of heavy cream is a nod toward mo=
deration
> in this updated version of Spaghetti Carbonara.=20

Only Cookie Katz would post this sort of nonsense lifted directly from=20
a copyrighted source. But what's new...?

This recipe has bacon and pasta in common with carbonara and nothing=20
much else. Onion, garlic, tomatoes, blue cheese, cream aren't part of=20
a carbonara.

The cookbooks from Sheila Lukins are a mishmash of poorly-researched=20
traditional recipes and badly articulated "modern" ones. In her big,=20
fat book called "The New Basics," she has an enormous bibliography at=20
the end. So let's see. It's the *new* basics, she says, but it's all=20
based on a zillion old books. Change some of the old ingredients by=20
substituting new, trendy ones.

Too many of her recipes are just as bad as this one. At very least,=20
the headnotes describing them should have been edited to reflect=20
something closer to what's really going on.

Pastorio

> 1 pint half-and-half
> 4 ounces blue cheese
> Salt and freshly ground black pepper, to taste
> 16 ounces hickory-smoked bacon, cut into 1/2-inch pieces
> 1 large yellow onion, chopped
> 2 cloves of garlic, minced
> 1 can (28 ounces) peeled tomatoes, drained and diced
> 1 pound linguine, cooked al dente
> 2 tablespoons chopped flat-leaf parsley, for garnish
>=20
> 1. In a small saucepan, bring the half-and-half to a gentle simmer (do =
not
> boil). Add the blue cheese and stir until completely melted. Season wit=
h salt
> and pepper. Set aside and keep warm.=20
>=20
> 2. Cook the bacon in a large skillet over medium heat, stirring occasio=
nally,
> until the edges are lightly browned, about 8-10 minutes. Drain off all =
but 2
> tablespoons of the fat, then add the onion and garlic to the pan; saut=C3=
=A9 until
> wilted, stirring occasionally, about 5 minutes. Stir in the tomatoes an=
d cook 1
> minute longer.=20
>=20
> 3. Add the warm cheese sauce to the skillet and mix thoroughly. Simmer =
for 5
> minutes.=20
>=20
> 4. Place the linguine in a large serving bowl and toss with the sauce. =
Sprinkle
> with parsley and serve.=20
>=20
> Serves 6. Per serving: 640 calories, 70g carbohydrate, 26g protein, 27g=
fat,
> 75mg cholesterol.=20
> ---
>=20
> Penne With Spring Vegetables

Spring vegetables, it says. Like mushrooms, garlic, fresh tomato,=20
sun-dried tomatoes...

> Keri Whitehead Fredericks, Destin, Fla.
> This winning recipe makes a colorful presentation when served in a larg=
e pasta
> bowl!=20
>=20
> 1 pound asparagus, ends trimmed
> 1 pound penne pasta
> 1/4 cup extra-virgin olive oil
> 1 leek (3 inches of green left on), well-rinsed and julienned
> 1 pound mushrooms, quartered
> 5 cloves of garlic, minced
> 1 splash dry sherry
> 1/2 pound fresh baby spinach leaves, well-rinsed
> 1 ripe tomato, chopped
> 10 oil-packed sun-dried tomatoes, julienned
> Salt and freshly ground black pepper
> 1 cup torn fresh basil leaves

Pastorio

"Bob Pastorio" > wrote in message
...
PENMART01 wrote:

> http://eat.epicurious.com/recipes/lu...lukins/recipe_
> arch/03_09_28_R.html#r_5

> BLT Pasta
> Robert Jepson, Redmond, Wash.
> Gently simmered half-and-half instead of heavy cream is a nod toward
moderation
> in this updated version of Spaghetti Carbonara.

Only Cookie Katz would post this sort of nonsense lifted directly from
a copyrighted source. But what's new...?

This recipe has bacon and pasta in common with carbonara and nothing
much else. Onion, garlic, tomatoes, blue cheese, cream aren't part of
a carbonara.

Pastorio

What's your point? - the name of the recipe is "BLT Pasta" why don't you
complain that it doesn't have any lettuce or mayo.

Dimitri

Dimitri wrote:

> "Bob Pastorio" > wrote in message
> ...
> PENMART01 wrote:
>
>>http://eat.epicurious.com/recipes/lu...lukins/recipe_
>>arch/03_09_28_R.html#r_5
>
>>BLT Pasta
>>Robert Jepson, Redmond, Wash.
>>Gently simmered half-and-half instead of heavy cream is a nod toward
> moderation in this updated version of Spaghetti Carbonara.
>
> Only Cookie Katz would post this sort of nonsense lifted directly from
> a copyrighted source. But what's new...?
>
> This recipe has bacon and pasta in common with carbonara and nothing
> much else. Onion, garlic, tomatoes, blue cheese, cream aren't part of
> a carbonara.
>
> Pastorio
>
> What's your point? - the name of the recipe is "BLT Pasta" why don't you
> complain that it doesn't have any lettuce or mayo.

Seems you missed this sentence in the note to which you replied:
"At very least, the headnotes describing them should have been edited
to reflect something closer to what's really going on." I though that
I didn't have to enumerate *all* the obvious flaws; that folks
hereabouts could see the ones not specifically denoted. We don't know
that BLT isn't the initials of the person who "inventoried" this
recipe. More demonstration of Lukins's lightweight ways.

Point? You mean *points.* First, Cut-and-Paste Sheldon shows how full
of shit he is once again, demonstrating his "I can cook better'n
anybody" sophistication ever more clearly. Second, it's a display of
Lukins's ineptitude as an editor and her sloppy use of names and
descriptions. Third, the recipe is a blast of very strong flavors
piled on top of each other not to the benefit of any. This is "punch
in the face" cuisine.

Pastorio

"Bob Pastorio" > wrote in message
...

<Snip More>

> > This recipe has bacon and pasta in common with carbonara and nothing
> > much else. Onion, garlic, tomatoes, blue cheese, cream aren't part of
> > a carbonara.
> >
> > Pastorio
> >
> > What's your point? - the name of the recipe is "BLT Pasta" why don't you
> > complain that it doesn't have any lettuce or mayo.
>
> Seems you missed this sentence in the note to which you replied:
> "At very least, the headnotes describing them should have been edited
> to reflect something closer to what's really going on." I though that
> I didn't have to enumerate *all* the obvious flaws; that folks
> hereabouts could see the ones not specifically denoted. We don't know
> that BLT isn't the initials of the person who "inventoried" this
> recipe. More demonstration of Lukins's lightweight ways.
>
> Point? You mean *points.* First, Cut-and-Paste Sheldon shows how full
> of shit he is once again, demonstrating his "I can cook better'n
> anybody" sophistication ever more clearly. Second, it's a display of
> Lukins's ineptitude as an editor and her sloppy use of names and
> descriptions. Third, the recipe is a blast of very strong flavors
> piled on top of each other not to the benefit of any. This is "punch
> in the face" cuisine.
>
> Pastorio

I think it is quite obvious you and I are not going to agree. You are
extremely critical of:

1. A recipe you have not tried.
2. A description you have not written.
3. A "professional" food editor.
4. A poster with whom you have become irrational. ( I guess he's getting
to you)

Maybe you should become a food critic, critic that is if you can find a
person who would be willing to risk ridicule by publishing your dribble.

Then again I guess you have never heard of a cobb salad. Hmmmm Blue cheese,
bacon, and other such, lets see what did you call them? Oh yes! "a blast of
very strong flavors piled on top of each other not to the benefit of any."

Food TV "classic Cobb Salad

chicken breasts, skinless and boneless
Drizzle of olive oil
Essence, recipe follows
1/2 pound raw bacon, diced
1/2 cup extra-virgin olive oil
Juice from one fresh lemon
1/2 pound Maytag Blue cheese
Salt
Freshly ground black pepper
1 avocado, peeled and pitted
1 Beefsteak tomato, peeled, seeded and small diced
2 hard boiled eggs
2 heads of Bibb Lettuce, washed, patted dry and thinly sliced

Preheat the grill. Season the chicken breast with olive oil and Essence.
Place the chicken on the grill and cook for 4 minutes on each side. Remove
from the grill and small dice the chicken. In a skillet, over medium heat,
render the bacon until crispy, about 6 to 8 minutes.
In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4
pound of the blue cheese, a handful at a time. Whisk well. Season with salt
and pepper. Set aside. Using a knife, dice the avocado. Season with salt and
pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and
season with salt and pepper.

In a large bowl, toss the lettuce with the dressing. Season with salt and
pepper. Mound the lettuce in the center of each plate. To garnish each
salad, make a row of each; avocados, chicken, tomatoes, remaining blue
cheese, bacon and eggs. Serve immediately.



Dimitri

Dimitri wrote:

> "Bob Pastorio" > wrote in message
> ...
>
> <Snip More>
>
>>>This recipe has bacon and pasta in common with carbonara and nothing
>>>much else. Onion, garlic, tomatoes, blue cheese, cream aren't part of
>>>a carbonara.
>>>
>>>Pastorio
>>>
>>>What's your point? - the name of the recipe is "BLT Pasta" why don't you
>>>complain that it doesn't have any lettuce or mayo.
>>
>>Seems you missed this sentence in the note to which you replied:
>>"At very least, the headnotes describing them should have been edited
>>to reflect something closer to what's really going on." I though that
>>I didn't have to enumerate *all* the obvious flaws; that folks
>>hereabouts could see the ones not specifically denoted. We don't know
>>that BLT isn't the initials of the person who "inventoried" this
>>recipe. More demonstration of Lukins's lightweight ways.
>>
>>Point? You mean *points.* First, Cut-and-Paste Sheldon shows how full
>>of shit he is once again, demonstrating his "I can cook better'n
>>anybody" sophistication ever more clearly. Second, it's a display of
>>Lukins's ineptitude as an editor and her sloppy use of names and
>>descriptions. Third, the recipe is a blast of very strong flavors
>>piled on top of each other not to the benefit of any. This is "punch
>>in the face" cuisine.
>>
>>Pastorio
>
> I think it is quite obvious you and I are not going to agree.

That's life.

> You are
> extremely critical of:
>
> 1. A recipe you have not tried.

Right. But I'm very, very familiar with all the ingredients separately
and together. I'm equally familiar with cooking techniques and the
likely results of their use. And I've spent the past 30 years cooking
professionally, listening to wise others and experimenting widely.

Based on your posts, the depth of knowledge you carry means that you
don't have to try every recipe to know closely enough how they'll
probably turn out and whether they'll suit your tastes. Same for me.

> 2. A description you have not written.

You're extremely critical of my post... which you haven't written.
What has who wrote it to do with anything?

> 3. A "professional" food editor.

My point is that she hasn't functioned very professionally. Good to
put that "professional" in quotes. A guy I used to work for gave me
the best communicating advice ever. He said, "Don't write so they can
understand you; write so they can't misunderstand you." She didn't do
that.

> 4. A poster with whom you have become irrational. (I guess he's getting
> to you)

Tomayto-tomahto. Viewpoint, isn't it?

Much like you seem to be responding to me. Sheldon annoys me. For his
gratuitous vulgarity, his egregious misstatements, his cut and paste
mentality, his erroneous "information" and his deliberate efforts to
hurt. When he posts something particularly erroneously stupid, I offer
correction or critique or additional information or all of the above.
I don't bother with his normal verbal vomitus. He's beyond taking
seriously. The rare useful fact doesn't compensate for the rest.

You seem to want to challenge me about things. Sorry about that.

> Maybe you should become a food critic, critic that is if you can find a
> person who would be willing to risk ridicule by publishing your dribble.

I am a food critic. Even with a degree in English so I can compose
publishable sentences about it. I've written well over a thousand
published pieces about this whole subject in local and national
magazines and newspapers. I've been doing a call-in radio program
about matters culinary since the 80's. I'm also a European-trained
(and world-travelled) chef who has owned and operated restaurant,
resort and country club feeding of my own since the 70's (had my first
restaurant job in the early 50's and worked in a variety of places all
the way through college.). I'm a domestic and commercial recipe
developer and food product designer. I've designed products for
clients ranging from marinated meats through baked goods, salad
dressings, etc. and new ones not yet marketed. And I designed and
produce a full line of fruit juice curds, seasoned vinegars, oils, hot
sauces, brine mixes, chocolates and lots of other tasty things.

I'm sitting in my office that has literally thousands of cookbooks,
culinary magazines all the way back to the 1960's and reference books
written by the best in the field. I'm not claiming to be any kind of
wizard, but the sum total of the information on the shelves here is
certainly significant. I've read all of them and have incorporated
their wisdom and experience into what I do.

> Then again I guess you have never heard of a cobb salad.

Right. 1936 or maybe '37, Robert Cobb, Brown Derby.

> Hmmmm Blue cheese,
> bacon, and other such, lets see what did you call them? Oh yes! "a blast of
> very strong flavors piled on top of each other not to the benefit of any."

Served cool, aren't they in a Cobb Salad? Cold mutes flavors, doesn't
it? Besides that, they're served beside each other as separate
elements of a dish in the salad. In the recipe noted above, the
ingredients are melted together and served hot.

This is the ingredient list:
>1 pint half-and-half
>4 ounces blue cheese
>Salt and freshly ground black pepper, to taste
>16 ounces hickory-smoked bacon, cut into 1/2-inch pieces
>1 large yellow onion, chopped
>2 cloves of garlic, minced
>1 can (28 ounces) peeled tomatoes, drained and diced
>1 pound linguine, cooked al dente
>2 tablespoons chopped flat-leaf parsley, for garnish

It's basically a thin melted blue cheese sauce with bacon, tomatoes
and other ingredients cooked together. I find it unappetizing. Smacks
of one step up from Franco-American.

> Food TV "classic Cobb Salad

Well, this is Emeril's version of a Cobb Salad, anyway. The original
was a chopped salad with everything separately arranged (a "salade
composee") on the bed of chopped greens; cress, romaine, chickory.
Chicken breasts were poached and chilled (they were probably added
later). All the different garnishing ingredients were kept separated
and arranged attractively in wedges from the center of the bowl so the
diner could mix and match as they chose. The dressing was a relatively
simple red wine vinaigrette without cheese in it.

> chicken breasts, skinless and boneless
> Drizzle of olive oil
> Essence, recipe follows
> 1/2 pound raw bacon, diced
> 1/2 cup extra-virgin olive oil
> Juice from one fresh lemon
> 1/2 pound Maytag Blue cheese
> Salt
> Freshly ground black pepper
> 1 avocado, peeled and pitted
> 1 Beefsteak tomato, peeled, seeded and small diced
> 2 hard boiled eggs
> 2 heads of Bibb Lettuce, washed, patted dry and thinly sliced
>
> Preheat the grill. Season the chicken breast with olive oil and Essence.
> Place the chicken on the grill and cook for 4 minutes on each side. Remove
> from the grill and small dice the chicken. In a skillet, over medium heat,
> render the bacon until crispy, about 6 to 8 minutes.
> In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4
> pound of the blue cheese, a handful at a time. Whisk well. Season with salt
> and pepper. Set aside. Using a knife, dice the avocado. Season with salt and
> pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and
> season with salt and pepper.
>
> In a large bowl, toss the lettuce with the dressing. Season with salt and
> pepper. Mound the lettuce in the center of each plate. To garnish each
> salad, make a row of each; avocados, chicken, tomatoes, remaining blue
> cheese, bacon and eggs. Serve immediately.

Dimitri, it would probably be best if you just killfiled me and spared
yourself the distress of reading my posts. If you want to fight,
that's ok, too, if you need to. I'd rather not. The tone of your first
reply was certainly snide enough. This most recent one has merely
intensified it. As you say above, "I think it is quite obvious you and
I are not going to agree." That's your call to make.

I rather enjoy reading your posts. You're knowledgeable and generally
helpful. You are also now and again rather snide. I am too. So it goes.

Pastorio