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Re: [OM] Nathan's PADs 19/11/2011: delights

Subject: Re: [OM] Nathan's PADs 19/11/2011: delights
From: Chuck Norcutt <chucknorcutt@xxxxxxxxxxxxxxxx>
Date: Sun, 20 Nov 2011 09:32:14 -0500
Oh, I understood that perfectly well even though I've never eaten 
Iberian ham.  It's just that at $600-1000 or more per ham I'm never 
likely to.  And I wouldn't enjoy it no matter how good it was. :-)

Chuck Norcutt


On 11/20/2011 12:22 AM, Andrew Fildes wrote:
> Not the same thing
> That is to italian and Spanish hams as sausage is to salami.
>
> Andrew Fildes
> afildes@xxxxxxxxxxxxx
>
>
>
> On 20/11/2011, at 11:25 AM, Chuck Norcutt wrote:
>
>> I think I'll just settle for some Smithfield country ham.  :-)
>> <http://www.smithfield.com/articles/article/smithfield-country-ham>
>>
>> Chuck Norcutt
>>
>> On 11/19/2011 5:58 PM, Paul Laughlin wrote:
>>> A bit like daylight and dark, Chuck.  The Iberian and Serrano hams are
>>> beyond a doubt the greatest I have ever eaten.  Just sliced thinly and
>>> served as a snack (tapa).
>>> Here is a bit about them.  Do note the prices. LOL
>>> <http://www.jamon.com>
>>> Paul in Portland OR
>>>
>>>
>>> On 11/19/2011 1:22 PM, Chuck Norcutt wrote:
>>>> N How is Iberian
>>>> ham different from other hams?
>>>>
>>>
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