Comments on: What Lies Beneath The Surface…

By: Lilibeth

Lilibeth — Wed, 20 Jan 2010 18:29:25 +0000

I was checking the archives when I saw this post. That topping sounds delicious and I’ll be making callos this weekend with your topping instead of my planned kare kare to finish off the tripe I have in the freezer. I will also make Betty Qs Chicken Paprikash which sounds delicious as well. Thanks MM and Betty Q.

By: Hatari

Hatari — Sat, 16 Jan 2010 10:18:12 +0000

That’s utterlly insane, MM!!….Scraps resurrected!..love it, love it!!!

By: christina foss

christina foss — Sat, 16 Jan 2010 02:24:17 +0000

OMG MM, I used to eat this when I lived in Madrid as a student years ago. You could get it any time of day in a bar, where they served it in straight sided pottery dishes, like tapas. This, and a coffee with a shot of brandy, constituted many a breakfast. Wicked!

By: maia

maia — Sat, 16 Jan 2010 00:38:24 +0000

wow. this post makes me really want to give callos a try. thank you, MM. and might as well have bettyq’s chicken paprikash down the line too. we love chicken dishes. thanks bettyq.

By: Marketman

Marketman — Fri, 15 Jan 2010 21:12:27 +0000

FM, Mrs. MM makes the cassoulet in our home, see this post here, where she uses a Gourmet Magazine recipe from 2002. You could top cassoulet with this breadcrumb mixture as well... Vicky, thanks for the link. Glad so many people seemed to like this one dish... :)