Text 1820, 77 rader
Skriven 2006-05-29 10:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: uncle 744
=================
 RH> That's why I don't make the Lone Star pattern!  I like squares,
 RH> rectangles and half square triangles--a lot can be done with those
 RH> simple shapes.  They also use easier math.

But still math. I wonder if there's a threshold beyond which
your brain balks: my brain decides to shut down altogether when
confronted with some of these things.

 RH> We've seen it rocking with 30' or higher waves, but not too many
 RH> surfers then.
 ML> I understand that back in the days when the Hapster was living
 ML> on Oahu, he would have gladly have gone out surfing then.
 RH> And now, unless he were a ranked surfer, he'd be asked to leave the
 RH> water.

Knowing him, he would either 1. not have complied; or 2. been
a ranked surfer; or 3. been one of the officials.

 ML> Different kind of aromatic. We shouldn't go there. I would discuss
 ML> it with either Dave, but that's because of their gross sense of humor.
 RH> Definately a different type--for when you want to say "life's a gas!".

What did Other Ruth say about the appropriate response to puns?

 ML> A recognized perversion, actually. You can use either cream soup
 ML> or mayo. I saw this and think I may have tasted it on a buffet
 ML> line someplace, perhaps a school or cheap AYCE.
 RH> I've had it with the mayo and it was nice & tender; this stuff was
 RH> dry. I think I recognised a few small pieces of mushroom too.

Aside from the slight mayonnaisey taste, which I don't like
all that much, it's a superior way of doing fish. One variant
that is used on bluefish is a mixture of mayo and Dijon mustard.
This actually tastes quite good, although oil on oily fish
sounds like a bit of overkill.

 ML> Salmon steak quickie
 RH> Good for those who live too far inland to know how to prepare fish.

I figure, though, if you live that far inland, you shouldn't
bother with fish at all. Everglades Seasoning is in fact from
a fairly waterlogged part of the country, where fish is
plentiful (not salmon, I admit!).

Here's another quickie, I mean, er ...

Passover Salmon Quiche
cat: milchig, fish, Passover
Servings : 6

15 oz canned salmon -- pink or red
3 eggs 
1 c sour cream 
1/4 c mayonnaise 
1 1/2 oz shredded cheddar cheese 
1 Tb grated onions 
1/4 ts dill 
1/4 c almond slivers 
1 oz shredded cheddar cheese

Preheat oven to 325 F. 

Prepare a quiche or pie pan with baking spray.

Drain salmon, reserving liquid. Add water to make 1/2 c.
Flake salmon and remove skin and bones. Mix eggs, sour
cream, mayonnaise, and salmon liquid. Stir in salmon,
1/2 c cheese, onion, and dill. Transfer to baking pan.
Sprinkle reserved cheese and almonds on top. 

Bake for 45 minutes, or until quiche is firm in center.

Recipe By : Barbara Pollack on jewish-food.org

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