On Jun 14, 10:06�pm, 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. *

I love olives and I love anchovy. I've eaten anchovy stuffed olives.
But I'm a purest, I much prefer mine separate and apart. I don't buy
olives too often becaue I will eat the entire amount in one sitting.
And I can polish off a big bowlful of anchovy no problem but anchovy
stuffed olives in a 2ni is just nasty.

I especially love caper stuffed rolled anchovy, I can eat those non
stop for a week... sometimes I play a little game with myself to see
how long I can suck on a caper stuffed anchovy without biting... some
of yoose gals I'm sure can appreciate that talent. hehehe

Sheldon

On Jun 16, 1:41�pm, Omelet wrote:
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.
:-(

Tin sliced Texas sweets are fine on a sammiche

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!

I like a tuna salad sammiche with sliced hard cooked eggs, but blended
together is edible but funky.

In article ,
Omelet wrote:

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

My wife loves doing that. I can't gag it down. I love a TFS and an ESS,
but not mixed together.

You forgot the dill relish.G

There is an addition to a TFS that an old friend's mother used to make.
Add approximately two tsp of thousand island dressing to a mixture of a
small can of tuna and mayo for the filling.
It's a bit different and quite tasty to me. My wife hates it.
Consequently, we compromise. She doesn't add eggs to tuna salad, and I
don't add thousand island dressing to tuna salad. Maybe we should add
both.

leo

--
http://web0.greatbasin.net/~leo/

Leonard Blaisdell wrote:
In article ,
Omelet wrote:

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

My wife loves doing that. I can't gag it down. I love a TFS and an ESS,
but not mixed together.

You forgot the dill relish.G

There is an addition to a TFS that an old friend's mother used to make.
Add approximately two tsp of thousand island dressing to a mixture of a
small can of tuna and mayo for the filling.
It's a bit different and quite tasty to me. My wife hates it.
Consequently, we compromise. She doesn't add eggs to tuna salad, and I
don't add thousand island dressing to tuna salad. Maybe we should add
both.

Both? That's a lot of effort for making dog food.

(I'll try the TI dressing some time; the eggs just sound wrong for TFS.)


--
Blinky RLU 297263
Killing all posts from Google Groups
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In article ,
Blinky the Shark wrote:

I hope you squeeze that can juice into a plate for the kitties!

I don't do cats. Cats are the devil's spawn.

You'll have to meet some of mine. :-)
Cuddly fur-purs and trainable.


[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.

Ok, I keep seeing that sauce pop up from time to time. WTF is "Sri
Racha" and why do I want to eat it?

1. http://www.huyfong.com/no_frames/sriracha.htm

The chili garlic is also good.

2. It's something I got into (and I suspect this is common) from it
being on the table at Asian restaurants. It sits next to my stove where
it's only a foot and a squirt away from being peppery goodness.

If it's hot, no thanks.

3. Please ignore 1 and 2, above.

Heh! I don't mind a LITTLE bit of heat but I don't understand how some
people have any taste buds left sometimes.


4. I suspect you wouldn't like me to share my New England clam chowder
with a bit of tabasco sauce, either.

Dad brought home Jalapeno corn chips yesterday! I ate about 20 of them
and they were sooooo good, but I sure paid for them last night!



They hurt like hell on the exit route if you know what I mean. G

They hurt you on the freeway on the way home from your Dad's? wink

Only when gassing up. G

Dad lives with me.


Blinky

Be careful.

Life is like a bowl of Jalapenos. What you do today might burn your
ass tomorrow...

Sharks have pretty tough asses.


--
Blinky

I'll send some Habaneros your way then. G
--
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 ,
Blinky the Shark wrote:

Mom taught me that simple trick.
Water soaking them simply rinses/soaks out a lot of the salt.

I may try that. Thanks for the idea.

Cutting out some of the salt really enhances the "olive" flavor.


I agree that something about the anchovies seems to mellow the olive's
taste, and I like that. (Or else they happen to be "mild" olives in the
first place. I should know more when I try another brand.)

Y'all are tempting me!

Whatcha got to lose...three bucks?

Report back. I'd be interested in your results.

--
Blinky

Green or black olives?
--
Peace, Om

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

In article ,
Blinky the Shark wrote:

Fake crab bits in pasta salad...

I don't mind "krab" at all. I love the seafood salads that use it,
expeically the "shrimp and krab louie" from the live deli at my usual
grocery. And I've bought it packaged for green salads made at home.
Oh, and that same deli sometimes has macaroni salad with cubes of ham in
it, which is a nice combination. But I've never tried krab in a pasta
salad. I certainly shall, though!


--
Blinky

It's also excellent in both stir fry's and Omelets.
--
Peace, Om

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

In article
,
Dan Abel wrote:

You forgot the dill relish.G

I only use dill relish when I don't have whole dill pickles to chop.
I'm not sure I would mix the green olives with the dill pickles,
although I have been known to put a pinch of dill weed or tarragon in.

BLACK olives, not green!
--
Peace, Om

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

In article . com,
Sheldon wrote:

On Jun 16, 1:41�pm, Omelet omp wrote:
In article
,
*Dan Abel wrote:

In article omp ,
*Omelet omp 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.
:-(

Tin sliced Texas sweets are fine on a sammiche

No.
They make me physically ill.
Raw onions and I do NOT get along.

Not sure why green onions and chives treat me differently.


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!

I like a tuna salad sammiche with sliced hard cooked eggs, but blended
together is edible but funky.

Ok.
--
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:

I hope you squeeze that can juice into a plate for the kitties!

I don't do cats. Cats are the devil's spawn.

You'll have to meet some of mine. :-)
Cuddly fur-purs and trainable.

ObFood: I'll have the kunk pao kitty, please.

[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.

Ok, I keep seeing that sauce pop up from time to time. WTF is "Sri
Racha" and why do I want to eat it?

1. http://www.huyfong.com/no_frames/sriracha.htm

The chili garlic is also good.

2. It's something I got into (and I suspect this is common) from it
being on the table at Asian restaurants. It sits next to my stove where
it's only a foot and a squirt away from being peppery goodness.

If it's hot, no thanks.

3. Please ignore 1 and 2, above.

Heh! I don't mind a LITTLE bit of heat but I don't understand how some
people have any taste buds left sometimes.

I use less heat than I used to.

4. I suspect you wouldn't like me to share my New England clam chowder
with a bit of tabasco sauce, either.

Dad brought home Jalapeno corn chips yesterday! I ate about 20 of them
and they were sooooo good, but I sure paid for them last night!



They hurt like hell on the exit route if you know what I mean. G

They hurt you on the freeway on the way home from your Dad's? wink

Only when gassing up. G

Harf!

Dad lives with me.

Ah.

Blinky

Be careful.

Life is like a bowl of Jalapenos. What you do today might burn your
ass tomorrow...

Sharks have pretty tough asses.

I'll send some Habaneros your way then. G

I said "pretty tough". If I burn out the seal back there, I'll leak
and sink to the sea bed.

That said, look at the Scoville numbers for those habaneros here, and
compare to the naga jolokia higher up on the table:

http://en.wikipedia.org/wiki/Scoville_scale

The pepper:

http://en.wikipedia.org/wiki/Naga_Jolokia_pepper

Insane, I tellya!


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Omelet wrote:
In article ,
Blinky the Shark wrote:

Mom taught me that simple trick.
Water soaking them simply rinses/soaks out a lot of the salt.

I may try that. Thanks for the idea.

Cutting out some of the salt really enhances the "olive" flavor.


I agree that something about the anchovies seems to mellow the olive's
taste, and I like that. (Or else they happen to be "mild" olives in the
first place. I should know more when I try another brand.)

Y'all are tempting me!

Whatcha got to lose...three bucks?

Report back. I'd be interested in your results.

--
Blinky

Green or black olives?

Green.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Omelet wrote:
In article ,
Blinky the Shark wrote:

Fake crab bits in pasta salad...

I don't mind "krab" at all. I love the seafood salads that use it,
expeically the "shrimp and krab louie" from the live deli at my usual
grocery. And I've bought it packaged for green salads made at home.
Oh, and that same deli sometimes has macaroni salad with cubes of ham in
it, which is a nice combination. But I've never tried krab in a pasta
salad. I certainly shall, though!

It's also excellent in both stir fry's and Omelets.

Thanks! I never thought to use it in those.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Blinky the Shark wrote:
Omelet wrote:
In article ,
Blinky the Shark wrote:

I hope you squeeze that can juice into a plate for the kitties!

I don't do cats. Cats are the devil's spawn.

You'll have to meet some of mine. :-)
Cuddly fur-purs and trainable.

ObFood: I'll have the kunk pao kitty, please.

KUNG pao, dammit. Stupid fins!



--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

In article ,
Blinky the Shark wrote:

Heh! I don't mind a LITTLE bit of heat but I don't understand how some
people have any taste buds left sometimes.

I use less heat than I used to.

I actually enjoy stuffed Jalapenos, grilled, but I prefer to let them
ripen to red first and make sure I remove all the seeds and veins.

I'll send some Habaneros your way then. G

I said "pretty tough". If I burn out the seal back there, I'll leak
and sink to the sea bed.

;-D


That said, look at the Scoville numbers for those habaneros here, and
compare to the naga jolokia higher up on the table:

http://en.wikipedia.org/wiki/Scoville_scale

Handy link, thanks!
I actually have pepper spray on hand but don't use it to season food. G
It accompanies me on walks to ward off any loose dogs. This being Texas,
there are a number of Rotties and Pits in the area.


The pepper:

http://en.wikipedia.org/wiki/Naga_Jolokia_pepper

Insane, I tellya!


--
Blinky

Indeed! ;-)
--
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 ,
Blinky the Shark wrote:

Omelet wrote:
In article ,
Blinky the Shark wrote:

Mom taught me that simple trick.
Water soaking them simply rinses/soaks out a lot of the salt.

I may try that. Thanks for the idea.

Cutting out some of the salt really enhances the "olive" flavor.


I agree that something about the anchovies seems to mellow the olive's
taste, and I like that. (Or else they happen to be "mild" olives in the
first place. I should know more when I try another brand.)

Y'all are tempting me!

Whatcha got to lose...three bucks?

Report back. I'd be interested in your results.

--
Blinky

Green or black olives?

Green.

Ok. I'll have to desalinate them first!
BTW, you can reduce the salt in Anchovies by soaking too, and KEEP the
resulting soaking water for cooking. Just freeze it until you are ready
to use it.
--
Peace, Om

Remove _ to validate e-mails.

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