I have a nice little tub of 'bruschetta mix' in the fridge - from the local
deli. Minced sun dried tomato, green olive, black pepper, in oiive oil. I add a
little tomato/onion/minced garlic salsa and that's just about perfect. Good
additive to pizza as well or as a relish with antepasto or tapas.
The point is, Chris, that many things are potentially 'dangerous' - it's the
balance that counts. Preserved meats are often singled out but traditional
fermented meats like artisanale salami - not so much. As in so many things,
that which is poisonous in quantity is a stimulus in moderation.
Andrew Fildes
afildes@xxxxxxxxxxxxx
www.soultheft.com
Author/Publisher: The SLR Compendium - http://www.blurb.com/books/3732813
On 28/07/2013, at 10:48 PM, Bob Whitmire wrote:
> I'll be there in the morning.
>
> --Bob Whitmire
> Registered Neanderthal
>
> On Jul 27, 2013, at 1:45 PM, Nathan Wajsman wrote:
>
>> A traditional breakfast food, for example, is a toasted baguette with
>> ground-up chunky tomato and some salt and pepper and a bit of olive oil to
>> taste.
>
> --
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