Tuna Melt

It’s funny some of the dos and don’ts that people have come up with around food. Things like that you shouldn’t wash button mushrooms, that you should drink red wine with cheese, and that you shouldn’t let soap anywhere near your cast iron skillet. Nope, nope, and nope. Not sure where these things get started, but people grab the ball and run with it without…

It’s funny some of the dos and don’ts that people have come up with around food. Things like that you shouldn’t wash button mushrooms, that you should drink red wine with cheese, and that you shouldn’t let soap anywhere near your cast iron skillet. Nope, nope, and nope. Not sure where these things get started, but people grab the ball and run with it without turning around to realize they are completely off the field.

Another thing you hear a lot is that fish doesn’t go with cheese. In addition to Moules au Roquefort (mussels with Roquefort) in France, Shrimp Saganaki (with feta) from Greece, and Machas a la parmesana (clams with Parmesan) from Chile, the Tuna Melt is a popular sandwich in the States. However, I do draw the line at les sushis restaurants and decline the bœuf fromage brochette that comes with yakitori assortment plates in France, and ask if they can swap it for a second roasted duck. I love melted cheese, and I like sushi. I’m not sure I want them in the same meal, but à chacun son goût…to each their own taste.

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