MY CHUNKY 'TAKEOFF' ON JACUES PEPIN'S "FROMAGE FORT"


 I BASTED SOME SOURWOOD TOAST IN A BUTTERED IRON FRY PAN.....THEN COVERED THE MOISTENED TOAST WITH  MY FROMAGE FORT, WHICH WAS A MIXTURE OF 3 KINDS OF CHEESE THAT BEEN DEHYDRATING IN MY REFRIGERATOR FOR AS LONG AS SIX MONTHS, THAT I DID NOT ATTEMPT TO BREAK DOWN IN THE FOOD PROCESSOR OR FINELY GRATE, BUT LEFT IN SMALL, CRUSTY CHUNKS.....TO WHICH I ADDED SOME LEFTOVER WHITE WINE THAT HAD BEEN SITTING ON THE DINING ROOM TABLE FOR A COUPLE OF WEEKS...... A LARGE  CRUSHED GARLIC CLOVE , A TEASPOON OF HOT PEPPER SAUCE......AND A SPRINKLE OF GROUND BLACK PEPPERCORNS........THE CHEESE WAS NOT VERY MOLTEN, SINCE IT WAS REALLY 'HARD' AND 'DRY'....THE SALTINESS, ACCENTUATED BY THE DISSICATION, EXPECIALLY IN THE 'RINDS', WHICH I DID NOT REMOVE.......A VERY SMALL PORTION OFF THIS GOES A LONG WAY, SINCE....TO MY TASTES ANYWAY.....THE RESULT IS EXTRA-SALTY!    THIS MUST BE ACCOMPANIED BY LOTS OF FLAVORED WATER.....I HAD SANPELLEGRINO 'BLOOD ORANGE'.....TO ASSUAGE THE SALTY TASTE.........THE 'AFTERTASTE' LINGERED ON THE SIDES OF MY TONGUE, EVEN AFTER GULPING DOWN 11.15 FL. OZ. OF THE CARBONATED DRINK.... NECESSITATING  A CHUNK OF BITTERSWEET BAKING CHOCOLATE, IN A SHALLOW LAKE OF CONTREAU  TO RESTORE MY TONGUE TO 'NORMAL'.......



                  a bowl of cassava with prunes seems to have restored my tongue, leaving a replacement marker for Cuban Food in place of the salty-cheesy.......now, where's the Flan?    

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