Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by 32t

I have a local cheese factory that makes an Asiago and Parmesan style cheeses. They aren't in France of course so can they call it the real thing?

Any time I am in the neighborhood I stop and grab a couple of pounds especially their Asiago. Tonight I has some on a Whatever is in the refrigerator or Leftover dish and it always adds a good topping to a quick meal!

I 'believe' that there is a movement to legally require people making cheese out of the 'Origin' call their cheese something else. Such as Parmesan would have to be made in Parma etc.

Says the guy that lives in Walla Walla.......

I don't know for sure but I bet if I lived in France and named my farm Walla Walla they would let me market my onions there.

Originally Posted by 32t

Says the guy that lives in Walla Walla.......

I don't know for sure but I bet if I lived in France and named my farm Walla Walla they would let me market my onions there.

It took the local onion farmers years but there is a Federal Marketing Order in place. What that means is that to call the onion a Genuine Walla Walla Sweet Onion those onions have to be grown in a certain area here in the valley.

I don't know how that would work overseas.

I had a friend who was a third generation onion grower and he told me once that he was on vacation and came upon a 4'x8' hand written sign on a piece of plywood that said; Walla Walla Sweet Onions 100 feet.

Well the sweets weren't in season so Frank pulled in to check it out and they were selling Bermuda Whites as WW Sweets. I believe that was before the Federal Order.

It is mainly marketing.

Razors made with Sheffield steel and forged in Germany. How you would mark/label it would depend on your market.

Playing games with labeling to sell something has been around a long time.

The latest version of W+B pops into mind........................

Originally Posted by cudarunner

Good Stuff! Greek Origins! I remember one TV Chef saying that it was the Greek Slaves that taught the Romans how to cook.

The Old Spaghetti Factory » Mizithra

Sibling rivalries among European chefs. Lol. The Greeks taught the Italians, the Italians taught the French, the Chinese invented pasta. You can study the history of the world through food.

Dinner at 3:30am...


with bleu cheese crumble...

and carmelized onions...

with roasted fingerling potatoes and rainbow carrots...

and cauliflower kimichi...

life is good...

just a follow up to the last post...

oh my lawd!!! that was good!

Originally Posted by DupreesDiamond

just a follow up to the last post...

oh my lawd!!! that was good!

I was so you once ha ha......good job !

Honey, butter, mustard with some cumin and salt as a glaze on the bird
Potatoes with butter, lemon pepper, pepper, onion powder, paprika and salt
Asparagus fried in cast iron



I ate this half and the rest of what the little ones and mommy didn't finish

Originally Posted by Dieseld

Honey, butter, mustard with some cumin and salt as a glaze on the bird
Potatoes with butter, lemon pepper, pepper, onion powder, paprika and salt
Asparagus fried in cast iron

I ate this half and the rest of what the little ones and mommy didn't finish

Looks GREAT!

I make a glazed beef short rib dish but I'm going to try the glaze on a Cornish Rock Game Hen or two next weekend. I have an old friend coming for the weekend and I'll make it then. I'll probably just marinate the birds in a salt/sugar brine and then put the glaze on during the last 10-15 minutes of cooking so it doesn't burn.

How's this sound on poultry? Overbearing

1 cup hosin sauce
1 tsp. minced garlic
1 tsp. minced ginger
2 Tbs. honey
2 Tbs. Chinese Hot Chile Paste with garlic you may find it labeled as Chile Garlic Sauce.