> hahabogus writes:
>
>>(Kevintsheehy) wrote:
>>
>> OK, so what do you normally do with serrano ham?
>
>Wrap thin strips around bundles of asperagus and roast.

Actually it's roast asparagus and then wrap with serrano ham, AFTER the
asparagus have been well chilled in the fridge... cooking, even briefly heating
serrano ham ruins it... you've obviously never done this serrano ham thingie.

Serrano (jammon serrano) is a Spanish specialty dry cured ham, not smoked. Dry
cured hams are costly and should not be cooked or they will toughen, and then
you've wasted your money, and earned the prestigious Pointy-Headed Imbecile
Award...

/\
/ \
/ \
/ \
| ¤ ¤ |
| ¿ |
| «» |
|_______| <--- hahabogus

Pointy-Headed Imbecile Award®
---

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

>(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.


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

>Bullshit.. serrano ham would add very little flavor (it's noted mostly for
>it's
>texture/mouth feel, and mild sweetish saltiness)

You're out of your depth again. It is also used as a flavoring for fava beans,
as well as white beans, sometimes minced, sometimes in chunks.

Stay away from Spain; you won't be able to handle it.

Neil

>Bullshit.. serrano ham would add very little flavor (it's noted mostly for
>it's
>texture/mouth feel, and mild sweetish saltiness)

You're out of your depth again. It is also used as a flavoring for fava beans,
as well as white beans, sometimes minced, sometimes in chunks.

Stay away from Spain; you won't be able to handle it.

Neil

(WardNA) wrote in
:

>>Bullshit.. serrano ham would add very little flavor (it's noted
>>mostly for it's texture/mouth feel, and mild sweetish saltiness)
>
> You're out of your depth again. It is also used as a flavoring
> for fava beans, as well as white beans, sometimes minced,
> sometimes in chunks.
>
> Stay away from Spain; you won't be able to handle it.

Having lived in Spain (Ayuntamiento de Mijas, Provincia Malaga) when
I was twenty and lodging above a bar that called itself Casa de
Jamon, I ate much serrano mostly as a tapa (with a piece of bread,
not those funny chichi tapas they make nowadays). Serrano, in my
experience, has more flavour than many European smoked hams (it is
cured and aged).

Many years later, after I was back from Spain, a friend brought me a
few slices of Serrano ham and the taste triggered powerful sensory
memories of the bar, the specks of dust dancing in the sunlight
streaming in through the window, the smell of the place, the clink of
copas de Montilla, the sensation of the golden liquor going down my
throat...I was back there for about five minutes.

I have never had such an experience with prosciutto :-)

--

German to Picasso in front of Guernica: Did you do this?
Picasso to German in front of Guernica: No, it was you.

(WardNA) wrote in
:

>>Bullshit.. serrano ham would add very little flavor (it's noted
>>mostly for it's texture/mouth feel, and mild sweetish saltiness)
>
> You're out of your depth again. It is also used as a flavoring
> for fava beans, as well as white beans, sometimes minced,
> sometimes in chunks.
>
> Stay away from Spain; you won't be able to handle it.

Having lived in Spain (Ayuntamiento de Mijas, Provincia Malaga) when
I was twenty and lodging above a bar that called itself Casa de
Jamon, I ate much serrano mostly as a tapa (with a piece of bread,
not those funny chichi tapas they make nowadays). Serrano, in my
experience, has more flavour than many European smoked hams (it is
cured and aged).

Many years later, after I was back from Spain, a friend brought me a
few slices of Serrano ham and the taste triggered powerful sensory
memories of the bar, the specks of dust dancing in the sunlight
streaming in through the window, the smell of the place, the clink of
copas de Montilla, the sensation of the golden liquor going down my
throat...I was back there for about five minutes.

I have never had such an experience with prosciutto :-)

--

German to Picasso in front of Guernica: Did you do this?
Picasso to German in front of Guernica: No, it was you.

"JeanineAlyse in 29 Palms" > wrote in message
...
> I'm sure it was something read in this group that tempted me to buy the
> 3 oz. of prosciutto that I have, but what was it? Other than wrapping
> up sticks of melon to knosh with it, what may you recommend that it be
> used for/in/with?
> If mattering, it's "Citterio, Milano, 1878 All Natural Prosciutto," for
> $4.29 US.
>
> Picky ~JA~
>

Taste it and use it when you want to introduce that taste on a dish that's
already cooked.

I've used it atop grilled homemade eye-talian sausage patty and then
drizzled on some pureed black olive.
I've wrapped shrimp and scallops in it (narrow strips so it doesn't
overpower)

A nice quick tapa is grilled eggplant with melted manchego cheese and strips
of prosciutto.

Whatever, taste it and you'll get the picture.

Jack Hammy

"Jack Schidt®" > wrote in message
m...
>
> "JeanineAlyse in 29 Palms" > wrote in message
> ...
> > I'm sure it was something read in this group that tempted me to buy the
> > 3 oz. of prosciutto that I have, but what was it? Other than wrapping
> > up sticks of melon to knosh with it, what may you recommend that it be
> > used for/in/with?
> > If mattering, it's "Citterio, Milano, 1878 All Natural Prosciutto," for
> > $4.29 US.
> >
> > Picky ~JA~
> >
>
> Taste it and use it when you want to introduce that taste on a dish that's
> already cooked.
>
> I've used it atop grilled homemade eye-talian sausage patty and then
> drizzled on some pureed black olive.
> I've wrapped shrimp and scallops in it (narrow strips so it doesn't
> overpower)
>
> A nice quick tapa is grilled eggplant with melted manchego cheese and
strips
> of prosciutto.
>
> Whatever, taste it and you'll get the picture.
>
> Jack Hammy
>
>

Prosciutto is also great with fruit. Along with cantaloupe it is a classic.
I think with ripe figs is even better.


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" > wrote in message
m...
>>
>
> Prosciutto is also great with fruit. Along with cantaloupe it is a
> classic.
> I think with ripe figs is even better.
>


Let the experiments begin!

Jack Crashcup

Ummmm Prosciutto is absolutely wonderful. It is great with figs, melon or
simply with mozzarella and bread. I've used it with chicken cordon bleu,
sandwiches and much more.

Has anyone had the cured beef? I forget the name of it but it too is great -
and a bit more expensive but well worth it.

SDB

"JeanineAlyse in 29 Palms" > wrote in message
...
> I'm sure it was something read in this group that tempted me to buy the
> 3 oz. of prosciutto that I have, but what was it? Other than wrapping
> up sticks of melon to knosh with it, what may you recommend that it be
> used for/in/with?
> If mattering, it's "Citterio, Milano, 1878 All Natural Prosciutto," for
> $4.29 US.
>
> Picky ~JA~
>

On Tue, 31 Aug 2004 23:32:28 -0300, "BJ42" > wrote:

>Ummmm Prosciutto is absolutely wonderful. It is great with figs, melon or
>simply with mozzarella and bread. I've used it with chicken cordon bleu,
>sandwiches and much more.
>
>Has anyone had the cured beef? I forget the name of it but it too is great -
>and a bit more expensive but well worth it.
>
Maybe you mean lachschinken? I may have spelled that wrong. It is a
cave hung beef tenderloin that when sliced has a silky texture much
like smoked salmon.




Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."

"Rodney Myrvaagnes" > wrote in message
...
> On Tue, 31 Aug 2004 23:32:28 -0300, "BJ42" > wrote:
>
> >Ummmm Prosciutto is absolutely wonderful. It is great with figs, melon or
> >simply with mozzarella and bread. I've used it with chicken cordon bleu,
> >sandwiches and much more.
> >
> >Has anyone had the cured beef? I forget the name of it but it too is
great -
> >and a bit more expensive but well worth it.
> >
> Maybe you mean lachschinken? I may have spelled that wrong. It is a
> cave hung beef tenderloin that when sliced has a silky texture much
> like smoked salmon.
>
>

Since he seems to be in "Italian mode" perhaps he means bresciola
(spelling?), a lovely air-cured beef that is one of my favorites.

Peter Aitken

"Peter Aitken" > wrote in message om>...
>
> Prosciutto is also great with fruit. Along with cantaloupe it is a classic.
> I think with ripe figs is even better.

A recent snack: Whole date stuffed with a raw almond and wrapped with
prosciutto. Very nice.

The date/almond combo on it's own is also great.

Greg Zywicki

That is correct Peter. I am having a difficult time finding it though. It is
wonderful indeed.

Stefan

"Peter Aitken" > wrote in message
m...
> "Rodney Myrvaagnes" > wrote in message
> ...
>> On Tue, 31 Aug 2004 23:32:28 -0300, "BJ42" > wrote:
>>
>> >Ummmm Prosciutto is absolutely wonderful. It is great with figs, melon
>> >or
>> >simply with mozzarella and bread. I've used it with chicken cordon bleu,
>> >sandwiches and much more.
>> >
>> >Has anyone had the cured beef? I forget the name of it but it too is
> great -
>> >and a bit more expensive but well worth it.
>> >
>> Maybe you mean lachschinken? I may have spelled that wrong. It is a
>> cave hung beef tenderloin that when sliced has a silky texture much
>> like smoked salmon.
>>
>>
>
> Since he seems to be in "Italian mode" perhaps he means bresciola
> (spelling?), a lovely air-cured beef that is one of my favorites.
>
> Peter Aitken
>
>