Joined: Jan. 2009
Olive oil before the tomato (or even garlic) defeats the whole purpose, as it makes the bread soggy and prevents garlic and tomato grinding*. But I oftentimes prepare this type of appetizer. I mix it with home made tapenade (250 gr of pitless black olives, 4 anchovy filets, 5 cloves of garlic and a table spoon of olive oil. Mix in a blender and spread it on toasted bread).
Yesterday night I made a coquelet with oven spuds. I wanted to try something new for the spud dressing, so I mixed 12 cl of soja cream with 3 slices of burger cheddar and some parsley, slowly heated on a low fire. The result was a well defined success.
*Insert dirty joke here.
"Hail is made out of water? Are you really that stupid?" Joe G
"I have a better suggestion, Kris. How about a game of hide and go fuck yourself instead." Louis
"The reason people use a crucifix against vampires is that vampires are allergic to bullshit" Richard Pryor