Hard bread with ground cheese, chopped red onion and black pepper. Normally I use a different milder cheese. This was Västerbotten cheese.
Lots of flavour, but rather bitter. Often used in pies, and with crayfish at crayfish-parties here in Sweden. Doesn't have that strong smell though like some other older cheeses often have. I think it will work well in the omelette I plan on making tomorrow. Was so-so on these sandwich.Don’t know that cheese. What’s it like?
I just had some pork andouille sausage topped with merlot bellavitano cheese, Mayo and brown mustard rolled up in a fat, warmed pita. It was gooooood.
A lesson I learned from a chef on one of Anthony Bourdain’s shows is that the finer you chop your peppers, the more the heat distributes throughout the dish. That allows the OTHER flavors in the pepper to shine through a bit.Haven't thought of a habenero marinade hmmnn.
I open a jar of PB and stir in a healthy pile of cinnamon and a bit of turmeric. I put it on a banana or dates for a light breakfast—with honey this is OFF THE HOOK—or (obtopic) on crispbread with jam. Currently lingonberry or sour cherry.Just a thought: when I was in college, I ate so many PB & grape jelly sandwiches, I found I could no longer eat grape jelly. Instead, I now usually eat my PB with honey. Maple syrup works well, too.
Which made me think- what about Agave nectar? If you've never had it, it is similar in appearance & texture to maple syrup, and tastes a bit like cotton candy. Might work well with PB...
Got to agree, PB, Cinnamon and Banana is great, I made ice cream once and mixed that in for flavour and drizzled honey and chocolate flakes on top YumI open a jar of PB and stir in a healthy pile of cinnamon and a bit of turmeric. I put it on a banana or dates for a light breakfast—with honey this is OFF THE HOOK—or (obtopic) on crispbread with jam. Currently lingonberry or sour cherry.
Speaking of unusual, I love some hummus on a banana.