Text 21887, 105 rader
Skriven 2007-10-28 12:31:30 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: SUSHI  71028
====================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

Today, replies to my messages pouring in from all directions!  I don't
know what the cause of the blockage was, although I have a conspiracy
theory about the CIA blocking my messages to protect America from evil,
corrupting foreign recipes.  (The Culinary Institute of America, of
course - what did you think I meant?)
 
 GJ> Occasionally I try combining foods in a random manner, just to see
 GJ> what kind of flavours result.   Yesterday's breakfast was toast and
 GJ> peanut butter with canned sardines spread on top.  These last 2
 GJ> ingredients have rather strong and pervasive flavours of their own, but
 GJ> to my surprise, when thus combined they largely cancelled each other
 GJ> out, leaving the topping almost tasteless.  An interesting experience,
 GJ> but not one which I intend to repeat.  Peanut butter and cucumber is a
 GJ> much better combination on toast.

 DS> Now that's wierd:-}}   I hope that you did not get an unvoluntary
 DS> repeat of the two combined tastes.

My digestive system has withstood much worse, but I shall not repeat
that sardine experiment.

 DS> I recall that in England, sandwich shops would often put thinly
 DS> sliced cucumber on as a garnish -- similar to what Americans do with
 DS> iceberg lettuce.   It was not bad.   My favorite similar combination
 DS> is peanut butter on toast topped with sliced radishes (and a dash of
 DS> salt). Others like to layer a slice of sweet onion on the PB.

That sounds quite reasonable.  Red radishes, I presume, although the
large white ones might be worth trying, very thinly sliced.  I will try
a red onion, thinly sliced.  When I have cucumber on pb on toast I
usually get the small Lebanese kind, which do not require peeling, and
have a better flavour than the large ones.

 DS> BTW -- as I said to you in email earlier today, glad to see that the
 DS> problem with your stuck messages got fixed.   We got a total of 37
 DS> messages as posted by you over a span of about two weeks.  Hopefully
 DS> all of them got out.  Needless to say, the 20 per day rule does not
 DS> apply to this set of messages :-}}

Hopefully, all my waiting msgs have finally made it across the sea, so
you won't get swamped again.  Now I have to deal with all the replies
which are pouring in here.  That will keep me tied to the computer and
off the streets for a while.  I still don't know where the blockage
occurred, or what was the cause; I just hope it doesn't happen again
for a while.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cucumber Tea Sandwiches with Tarragon Butter
 Categories: Sandwiches, British
      Yield: 60 Appetizers
 
      1 lg English cucumber; peeled,
           Sliced paper thin
    1/2 ts Salt
      2 tb White vinegar
      1 c  Unsalted butter; softened
    1/4 c  Minced fresh tarragon
    1/4 c  Minced fresh chervil
     30 sl (Thin) whole-wheat bread
           Watercress leaves; opt
 
  (For looks, dip one end of a sandwich into mayonnaise, then into
  minced fresh parsley)
  
  Put cucumber slices in large bowl. Toss with salt. Sprinkle with
  vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander.
  
  Combine butter, tarragon and chervil. To assemble, spread butter over
  1 side of each bread slice. Cover 15 slices with cucumbers, dividing
  evenly. Close sandwiches. Trim crusts.
  
  Quarter into 60 triangles.
  
  Arrange on platter, garnished with watercress leaves.
  
  <From the Los Angeles Times food section 6/17/93>
  
  "Because teas are normally scheduled between 2 and 5 in the afternoon,
  there is a lot of flexibility in what you serve. More than dessert,
  finger sandwiches and scones are part of the table. If you want, the
  spread can constitute a light meal. Chilled sparkling wine, sparkling
  water and varied tea choices are appropriate beverages. Iced tea is
  an option in hot weather.
  
  "The tea table is typically set up as a buffet and the offerings are
  finger-type foods. With bite-size sandwiches, sweets and fruit, small
  plates can be provided but they are not required - dainty napkins can
  suffice. Certainly forks are unnecessary."
  
  Makes 60 hors d'oeuvres.
  
  Recipe from chef Richard Hughes, Pelican Club, New Orleans
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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