On 15 Jun 2007 02:06:34 GMT, Blinky the Shark
wrote:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work at
not eating up in one evening.

what brand?

your pal,
blake

Blinky the Foreskin wrote:

Perhaps I have some sailors in my forebears. *Uh...foresharks.

You sure ain't any kind of sharkskin... you're obviously a foreskin.

Omelet wrote:
In article ,
Blinky the Shark wrote:

I do confess tho' to using sliced olives in tuna fish salad. Fish and
olives are compatible...

I use them in TFS, too. And finely chopped carrots, too.

Minced celery here, and dill relish.

I've used both, myself. I don't usually have celery on hand, but nearly
always have relish and normally use it in my TFS. Usually my mix is
mayo, horseradish mustard, chopped union, finely chopped carrot if I
have any, and relish and/or chopped olives, and black pepper.


--
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blake murphy wrote:
On 15 Jun 2007 02:06:34 GMT, Blinky the Shark
wrote:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work
at not eating up in one evening.

what brand?

These are Reese.

Lesse what else they do.

clickety

Here's a couple pages' worth:

http://www.c-els.com/sfCatalog.asp?s...57&pchid=63253

Wow -- these guys (and probably all the other olive vendors online)
have 10-oz jars for $3.08US apiece. I paid $3.09 for the 3-oz jar at my
usual non-upscale chain grocery. Shipping on a few jars wouldn't offset
that much price difference.


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Dan Abel wrote:

It's not hard to stuff your own.

And remember CSN&Y's advice...

If you can't be with the one you love
Stuff the one you're with


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On 15 Jun 2007 02:06:34 GMT, Blinky the Shark
magnanimously proffered:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work at
not eating up in one evening.

Those are my favourites too, but the only ones I've seen are quite
small. I also like the (more expensive) Queen olives - big green
olives stuffed with a clove of garlic (mouth watering).


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: http://www.surfwriter.net
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob wrote:
On 15 Jun 2007 02:06:34 GMT, Blinky the Shark
magnanimously proffered:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work
at not eating up in one evening.

Those are my favourites too, but the only ones I've seen are quite
small. I also like the (more expensive) Queen olives - big green
olives stuffed with a clove of garlic (mouth watering).

Yes, mine were small, as well. Then again, they're pretty strong, and I
think it's possible that with that variant (anchovy) small is better.

While I was posting this afternoon (on other topics) I managed to nibble
my way through what was left (not much, in either case) of a jar of
anchovy-stuffed and a jar of garlic-stuffed. The garlic-stuffed
were, indeed larger. I happened to have taken and uploaded a shot of a
couple of them yesterday for a discussion in another group, so here's
what they were like:

http://blinkynet.net/stuff/olive_gar.jpg

Probably the kind you mentioned.


--
Blinky RLU 297263
Killing all posts from Google Groups
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On 16 Jun 2007 02:26:38 GMT, Blinky the Shark
magnanimously proffered:

bob wrote:

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work
at not eating up in one evening.

Those are my favourites too, but the only ones I've seen are quite
small. I also like the (more expensive) Queen olives - big green
olives stuffed with a clove of garlic (mouth watering).

Yes, mine were small, as well. Then again, they're pretty strong, and I
think it's possible that with that variant (anchovy) small is better.

While I was posting this afternoon (on other topics) I managed to nibble
my way through what was left (not much, in either case) of a jar of
anchovy-stuffed and a jar of garlic-stuffed. The garlic-stuffed
were, indeed larger. I happened to have taken and uploaded a shot of a
couple of them yesterday for a discussion in another group, so here's
what they were like:

http://blinkynet.net/stuff/olive_gar.jpg

Probably the kind you mentioned.

Those look good enough to eat. Yup. They looks like the ones. They're
called "Queen Olives" in New Zealand. Why is question that could
produce some interesting answers ...


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: http://www.surfwriter.net
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Steve Wertz wrote:
On Thu, 14 Jun 2007 19:35:54 -0700, merryb wrote:

Are they really salty?

Not any more than a normal green olives. Some brands are very
mild and almost creamy. The anchovy sees to take away some of
the astringency often found in cured olives.

-sw
Can you buy half-cured olives for making olive specialties?

--
Posted via a free Usenet account from http://www.teranews.com

In article ,
Blinky the Shark wrote:

Omelet wrote:
In article ,
Blinky the Shark wrote:

I do confess tho' to using sliced olives in tuna fish salad. Fish and
olives are compatible...

I use them in TFS, too. And finely chopped carrots, too.

Minced celery here, and dill relish.

I've used both, myself. I don't usually have celery on hand, but nearly
always have relish and normally use it in my TFS. Usually my mix is
mayo, horseradish mustard, chopped union, finely chopped carrot if I
have any, and relish and/or chopped olives, and black pepper.

Might be fun to start a TFS thread and check out other recipes.
Mine is simple. Well drained water pack Chicken of the Sea tuna, some
salt free lemon pepper, dill relish, sliced or chopped black olives,
minced celery and some Mayo.

That's it.

I'll roll that up in lettuce leaves or scoop it with more celery.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
Steve Wertz wrote:

On Thu, 14 Jun 2007 19:35:54 -0700, merryb wrote:

Are they really salty?

Not any more than a normal green olives. Some brands are very
mild and almost creamy. The anchovy sees to take away some of
the astringency often found in cured olives.

-sw

I like to buy the pimento stuffed green salad olives. I dump the brine
and re-fill the jar with purified water and let soak overnight. I then
dump THAT water and do it again.

After that, they are edible. ;-)

But, they are not "gourmet" olives, just the ones you can get in jars at
the grossery store.

I love green olives but often find them to be unbearably salty. Treating
them takes care of it and then I can enjoy them! I eat more canned black
ones tho'.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
Omelet wrote:


I like to buy the pimento stuffed green salad olives.

Take a handful and chop coarsely. Mix with canned tuna, chopped onion,
chopped hard boiled eggs, celery and mayo to make the filling for TFS
(tuna fish sandwiches).

On 16 Jun 2007 00:31:45 GMT, Blinky the Shark
wrote:

blake murphy wrote:
On 15 Jun 2007 02:06:34 GMT, Blinky the Shark
wrote:

I've been experimenting with olives with various stuffings lately.
First almond-stuffed olives. Okay. Then garlic-stuffed olives.
Mmmmm......better yet. Next, jalapeño-stuffed olives. Not quite as
good as the garlic ones, but fun.

Today I picked up some anchovy-stuffed olives. DING! DING! DING! We
have a winner. A burst of delicious fishy goodness! Garlic places a
strong second. But it's the anchovy ones that I'm gonna have to work
at not eating up in one evening.

what brand?

These are Reese.

Lesse what else they do.

clickety

Here's a couple pages' worth:

http://www.c-els.com/sfCatalog.asp?s...57&pchid=63253

Wow -- these guys (and probably all the other olive vendors online)
have 10-oz jars for $3.08US apiece. I paid $3.09 for the 3-oz jar at my
usual non-upscale chain grocery. Shipping on a few jars wouldn't offset
that much price difference.

i'll check 'em out next time i go to the store hungry.

your pal,
blake

In article
,
Dan Abel wrote:

In article ,
Omelet wrote:


I like to buy the pimento stuffed green salad olives.

Take a handful and chop coarsely.

I've done that to make cheese log coatings but have always used black
olives for TFS. I'm willing to try that tho'. I use a pastry chopper to
chop up olives.

Mix with canned tuna, chopped onion,

It'd HAVE to be green onions! I just cannot tolerate raw regular ones.
:-(

chopped hard boiled eggs,

Now that is a new one! Mixing HB eggs and tuna?
I've made egg salad and tuna salad but never considered combining them!

celery and mayo to make the filling for TFS
(tuna fish sandwiches).

You forgot the dill relish.G
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
In article , Blinky the
Shark wrote:

Omelet wrote:
In article , Blinky
the Shark wrote:

I do confess tho' to using sliced olives in tuna fish salad.
Fish and olives are compatible...

I use them in TFS, too. And finely chopped carrots, too.

Minced celery here, and dill relish.

I've used both, myself. I don't usually have celery on hand, but
nearly always have relish and normally use it in my TFS. Usually my
mix is mayo, horseradish mustard, chopped union, finely chopped
carrot if I have any, and relish and/or chopped olives, and black
pepper.

Might be fun to start a TFS thread and check out other recipes. Mine
is simple. Well drained water pack Chicken of the Sea tuna, some salt
free lemon pepper, dill relish, sliced or chopped black olives, minced
celery and some Mayo.

appropriately eating an omelet[1] as I respond to you

I'm not into kitchen gadgets. But I did break down and buy one of those
little three-buck plastic tuna can squeezer disks last week. And
y'know, it really does work better than just pressing in the can top. I
think it's safer, too, which is one reason I bought it. I squeeze hard,
and I've seen a top buckle, exposing the sharp edges.

[1] Made in a butter with a little sesame oil; consisting of lots of
shrimp, a bit of onion, a hint of Sri Racha hot sauce and some black
pepper. I was temped to use some avocado, but I only have one, and
that's got guacamole written all over it.


--
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Killing all posts from Google Groups
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