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<blockquote data-quote="Dannyalcatraz" data-source="post: 7371399" data-attributes="member: 19675"><p>Because it is a Friday in Lent, I must abstain from meat. So for lunch, I made a grilled cheese sandwich, a simple but tasty comfort food I have made many a time. But today, I gave it a twist.</p><p></p><p>I’ve tried a variety of cheeses before, and sometimes I even use 2 or 3 different ones. Today, I used American cheese...to accent the akkawi that was the <em>main</em> cheese. As you may or may not know, akkawi is an Israeli cheese, similar to but slightly more strongly flavored than mozzarella. </p><p></p><p>Let’s just say that it worked ou <strong>just fine</strong>. But that wasn’t the twist.</p><p></p><p>I was introduced to akkawi in a nice local Lebanese restaurant that has since closed its 2nd and location nearest me. They served it as an appetizer in the form of little cheese pizzas @6” last time I was in that restaurant, our waiter suggested we try dipping the tiny slices of cheesy Heaven in honey. <em>Cloud 9 City!</em>. The salty and sweet combo was a hit with the entire table.</p><p></p><p>Remembering that, I decided to pu a little pool of honey on my plate into which I could dip my sandwich. A couple undipped bites in- had to taste the base flavor, of course- I went for the honey. <em>Paradise flashback!</em></p><p></p><p>Dipping turned to dragging as I made my sandwich disappear like a magic trick. I’m not saying I’ll do this every time in the future- after all, I won’t always be using akkawi (though it should work with other cheeses)- but it is definitely something I’ll do again. And as I write this, I can see this working with other dipping options, sweet or savory.</p><p></p><p>For instance, I could see using the mix of honey and Chinese hot oil* should be a powerful combo. Or going in a different direction, using a good fig or date preserve should be good. On the savory side, there’s a tried & true dipping sauce I make: a 50/50 mix of yellow mustard and A1 steak sauce, mixed with black pepper and Tabasco to taste.</p><p></p><p>I did NOT need to know.</p><p></p><p></p><p></p><p></p><p>* in my case, I’m thinking of a particular hot oil a restaurant nearby makes, infused with pan-seared ginger & garlic in addition to the usual pepper flakes, (I need to learn to make my own,,,how difficult can it be?)</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7371399, member: 19675"] Because it is a Friday in Lent, I must abstain from meat. So for lunch, I made a grilled cheese sandwich, a simple but tasty comfort food I have made many a time. But today, I gave it a twist. I’ve tried a variety of cheeses before, and sometimes I even use 2 or 3 different ones. Today, I used American cheese...to accent the akkawi that was the [I]main[/I] cheese. As you may or may not know, akkawi is an Israeli cheese, similar to but slightly more strongly flavored than mozzarella. Let’s just say that it worked ou [B]just fine[/B]. But that wasn’t the twist. I was introduced to akkawi in a nice local Lebanese restaurant that has since closed its 2nd and location nearest me. They served it as an appetizer in the form of little cheese pizzas @6” last time I was in that restaurant, our waiter suggested we try dipping the tiny slices of cheesy Heaven in honey. [I]Cloud 9 City![/I]. The salty and sweet combo was a hit with the entire table. Remembering that, I decided to pu a little pool of honey on my plate into which I could dip my sandwich. A couple undipped bites in- had to taste the base flavor, of course- I went for the honey. [I]Paradise flashback![/I] Dipping turned to dragging as I made my sandwich disappear like a magic trick. I’m not saying I’ll do this every time in the future- after all, I won’t always be using akkawi (though it should work with other cheeses)- but it is definitely something I’ll do again. And as I write this, I can see this working with other dipping options, sweet or savory. For instance, I could see using the mix of honey and Chinese hot oil* should be a powerful combo. Or going in a different direction, using a good fig or date preserve should be good. On the savory side, there’s a tried & true dipping sauce I make: a 50/50 mix of yellow mustard and A1 steak sauce, mixed with black pepper and Tabasco to taste. I did NOT need to know. * in my case, I’m thinking of a particular hot oil a restaurant nearby makes, infused with pan-seared ginger & garlic in addition to the usual pepper flakes, (I need to learn to make my own,,,how difficult can it be?) [/QUOTE]
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