I don't know much about smoked salmon but I got to thinking about it this
weekend. I made crostini with curried mascarpone, spiced sweet potato and
smoked salmon. This was not the dry, flakey, smokey type of smoked salmon.
This was soft, almost like raw with no smokey flavor at all.

The label clearly said smoked salmon but how do I differentiate when I am
describing it to people? I really don't care for that dry flakey kind. Even
the stuff that is completely naturally smoked tastes like chemicals to me, i
think it's something in the process maybe.


--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

You had "cold smoked salmon", by far the most delicate of any salmon
preparation. The only competitive preparation is Gravlax, which is very good
as well.
What brand was it? What was the date on the package relative to today's
date?
I like Costco's Norwegian cold smoked salmon, and it's the best deal around
for a certified tightwad.

"The Bubbo" > wrote in message
...
>I don't know much about smoked salmon but I got to thinking about it this
> weekend. I made crostini with curried mascarpone, spiced sweet potato and
> smoked salmon. This was not the dry, flakey, smokey type of smoked salmon.
> This was soft, almost like raw with no smokey flavor at all.
>
> The label clearly said smoked salmon but how do I differentiate when I am
> describing it to people? I really don't care for that dry flakey kind.
> Even
> the stuff that is completely naturally smoked tastes like chemicals to me,
> i
> think it's something in the process maybe.
>
>
> --
> .:Heather:.
> www.velvet-c.com
> Step off, beyotches, I'm the roflpimp!

Kent wrote:
> You had "cold smoked salmon", by far the most delicate of any salmon
> preparation. The only competitive preparation is Gravlax, which is very good
> as well.
> What brand was it? What was the date on the package relative to today's
> date?
> I like Costco's Norwegian cold smoked salmon, and it's the best deal around
> for a certified tightwad.
>

Thank you!
It was in fact the Costco Norwegian stuff. I dn't have the package, my sister
had purchased some a couple days ago so I took a huge chunk from her.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo wrote:

>I don't know much about smoked salmon but I got to thinking about it this
>weekend. I made crostini with curried mascarpone, spiced sweet potato and
>smoked salmon. This was not the dry, flakey, smokey type of smoked salmon.
>This was soft, almost like raw with no smokey flavor at all.
>
>The label clearly said smoked salmon but how do I differentiate when I am
>describing it to people? I really don't care for that dry flakey kind. Even
>the stuff that is completely naturally smoked tastes like chemicals to me, i
>think it's something in the process maybe.
>
>
>
>
I'm not sure from the description you give, but I think that the dry
flakey type is hot smoked, and the very thinly sliced, almost like raw
type, is cold smoked. I am not the full bottle on the preparation of
either, I'm sure good old Google would turn up something. No doubt if I
consult Harold McGee there'll be something there as well, but I'ver
gotta go go cook the dinner.

Christine

at Mon, 13 Feb 2006 03:28:32 GMT in
>,
(The Bubbo) wrote :

>I don't know much about smoked salmon but I got to thinking about it
>this weekend. I made crostini with curried mascarpone, spiced sweet
>potato and smoked salmon. This was not the dry, flakey, smokey type of
>smoked salmon. This was soft, almost like raw with no smokey flavor at
>all.
>
>The label clearly said smoked salmon but how do I differentiate when I
>am describing it to people? I really don't care for that dry flakey
>kind.

Out here on the west coast (Seattle) the type you got is invariably called
"lox". If you want to be really technical, lox is a specific type of cold-
smoked salmon, but since the generic is in such wide use, specifying it
will probably get you what you need.

By comparison the hot-smoked, flaky kind, is usually called out here
"Northwest-style". There may be other designators.

Beyond that you also have "salmon jerky" which has been dried and smoked -
a common Native American practice.

These are also in ascending order of shelf life. Lox is pretty perishable
and should be kept in the refrigerator. Northwest-style is much more robust
and can survive outside refrigeration for considerable time. Salmon jerky
is room-temperature stable and will keep for weeks.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

The Bubbo wrote:

> I don't know much about smoked salmon but I got to thinking about it this
> weekend. I made crostini with curried mascarpone, spiced sweet potato and
> smoked salmon. This was not the dry, flakey, smokey type of smoked salmon.
> This was soft, almost like raw with no smokey flavor at all.
>
> The label clearly said smoked salmon but how do I differentiate when I am
> describing it to people? I really don't care for that dry flakey kind. Even
> the stuff that is completely naturally smoked tastes like chemicals to me, i
> think it's something in the process maybe.

The process involves bringing the fish first. Smoking is the last and really an
unnecessary process in cold smoking. The fish is first brined in a combination
of salt and brown sugar. Then is is rinsed and soaked in a saturated salt
solution after which it is rinsed of excess salt. After that has been done it is
usually often brushed with a mixture of brown sugar and rum. It is quite edible
at that point but can be cold smoked for the smoky flavour. This style of
smoking salmon should give you a product that looks raw. It should be a little
drier than raw salmon.

Then there is hot smoked salmon which involves some bringing before slow cooking
with some heat and smoke. This results in a completely different texture.

Kent wrote:

> You had "cold smoked salmon", by far the most delicate of any salmon
> preparation. The only competitive preparation is Gravlax, which is very good
> as well.
> What brand was it? What was the date on the package relative to today's
> date?
> I like Costco's Norwegian cold smoked salmon, and it's the best deal around
> for a certified tightwad.

My sister in law was visiting a few weeks ago and brought some smoked Salmon
from Giant Tiger, $1.99 for a 5 oz package. It wasn't bad.

In article >,
The Bubbo > wrote:

> Thank you!
> It was in fact the Costco Norwegian stuff. I dn't have the package, my sister
> had purchased some a couple days ago so I took a huge chunk from her.

Hey, have you got a Costco membership?
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

Melba's Jammin' wrote:
> In article >,
> The Bubbo > wrote:
>
>> Thank you!
>> It was in fact the Costco Norwegian stuff. I dn't have the package, my
sister
>> had purchased some a couple days ago so I took a huge chunk from her.
>
> Hey, have you got a Costco membership?

no, my sister does. She tried to give me one for christmas, but it's just
david and me, i don't really need it.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo wrote:

>
> >
> > Hey, have you got a Costco membership?
>
> no, my sister does. She tried to give me one for christmas, but it's just
> david and me, i don't really need it.

I am afraid to get one. I know there are some good deals in there, but there
are just two of us here. When I did have a card I would go in for something
specific, not find it and still spend more than $100, mostly on stuff I
didn't rally have much use for.

Dave Smith wrote:

>
> I am afraid to get one. I know there are some good deals in there, but there
> are just two of us here. When I did have a card I would go in for something
> specific, not find it and still spend more than $100, mostly on stuff I
> didn't rally have much use for.
>

I only really go when I am having a party and need lots of something, but
honestly, even for parties of 30 or 40 people I don't get much there.

Of course I did buy the 15 pack of Kraft mac and cheese!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo wrote:

> I only really go when I am having a party and need lots of something, but
> honestly, even for parties of 30 or 40 people I don't get much there.
>
> Of course I did buy the 15 pack of Kraft mac and cheese!

I found a good deal on frozen shrimp there, but when I went back they no longer
had it. I get the impression that a lot of their deals are matter of special deals
from suppliers but that they are not committed to carrying any particular
products. They had some good deals on thinks like Breton crackers and some pasta
sauces which were sold in packs of 3 or four, but they were all variety packs.

I make gravlax. http://www.recipezaar.com/31131
You're describing making gravlax and smoking following at a very low temp.,
75-80F or so. I've tried this at a temp. of 110-125 in the Luhr Jensen
Little Chef with marginal results. I've never tried it with smoke and no
heat. That's probably the answer to a question that has haunted me for
years.
Thanx
Kent


"Dave Smith" > wrote in message
...
> The Bubbo wrote:
>
>> I don't know much about smoked salmon but I got to thinking about it this
>> weekend. I made crostini with curried mascarpone, spiced sweet potato and
>> smoked salmon. This was not the dry, flakey, smokey type of smoked
>> salmon.
>> This was soft, almost like raw with no smokey flavor at all.
>>
>> The label clearly said smoked salmon but how do I differentiate when I am
>> describing it to people? I really don't care for that dry flakey kind.
>> Even
>> the stuff that is completely naturally smoked tastes like chemicals to
>> me, i
>> think it's something in the process maybe.
>
> The process involves bringing the fish first. Smoking is the last and
> really an
> unnecessary process in cold smoking. The fish is first brined in a
> combination
> of salt and brown sugar. Then is is rinsed and soaked in a saturated salt
> solution after which it is rinsed of excess salt. After that has been done
> it is
> usually often brushed with a mixture of brown sugar and rum. It is quite
> edible
> at that point but can be cold smoked for the smoky flavour. This style of
> smoking salmon should give you a product that looks raw. It should be a
> little
> drier than raw salmon.
>
> Then there is hot smoked salmon which involves some bringing before slow
> cooking
> with some heat and smoke. This results in a completely different texture.
>
>

In article >,
Dave Smith > wrote:

> The Bubbo wrote:
>
> > > Hey, have you got a Costco membership?
> >
> > no, my sister does. She tried to give me one for christmas, but it's just
> > david and me, i don't really need it.
>
> I am afraid to get one. I know there are some good deals in there, but there
> are just two of us here. When I did have a card I would go in for something
> specific, not find it and still spend more than $100, mostly on stuff I
> didn't rally have much use for.

I'm still working off that barrel of maple syrup I bought back in
1998...

sd

me wrote:

> I'm still working off that barrel of maple syrup I bought back in
> 1998...
>

Barrel of maple syrup?

We are about half way through the litre jug I bought in December, and that is
probably the fastest we have ever gone through the stuff.

I consider myself lucky. There is a farm nearby that produces maple syrup and it
is just down the road from the stable where I take riding lessons. It is much
cheaper to buy it in larger volumes. I cringe when I see it in shoppes (with an
extra p and an e) where they charge almost as much for a very small bottle of it
as I pay for a litre.

In article >,
Dave Smith > wrote:

> me wrote:
>
> > I'm still working off that barrel of maple syrup I bought back in
> > 1998...
> >
>
> Barrel of maple syrup?

It was a joke (and apparently not a good one) about the size of
products at the buying clubs and how difficult it can be for a
single person to finish them. :-)

> We are about half way through the litre jug I bought in December, and that is
> probably the fastest we have ever gone through the stuff.
>
> I consider myself lucky. There is a farm nearby that produces maple syrup and
> it
> is just down the road from the stable where I take riding lessons. It is
> much
> cheaper to buy it in larger volumes. I cringe when I see it in shoppes (with
> an
> extra p and an e) where they charge almost as much for a very small bottle
> of it
> as I pay for a litre.

Ditto. I actually buy my maple syrup at the co-op, where it is sold
in bulk. I prefer Grade B, which I don't often see in bottles. But,
either way, it's a much better deal and the syrup is local.

sd

me wrote:
>
> Ditto. I actually buy my maple syrup at the co-op, where it is sold
> in bulk. I prefer Grade B, which I don't often see in bottles. But,
> either way, it's a much better deal and the syrup is local.
>
Absent a local co-op, shoppers at Trader Joe's can also get Grade B
maple syrup. My current bottle is from Quebec but they also have some
from New England, and I guess they also have Grade A, the lighter
stuff. Like you, we prefer the darker Grade B. -aem

aem wrote:

> me wrote:
> >
> > Ditto. I actually buy my maple syrup at the co-op, where it is sold
> > in bulk. I prefer Grade B, which I don't often see in bottles. But,
> > either way, it's a much better deal and the syrup is local.
> >
> Absent a local co-op, shoppers at Trader Joe's can also get Grade B
> maple syrup. My current bottle is from Quebec but they also have some
> from New England, and I guess they also have Grade A, the lighter
> stuff. Like you, we prefer the darker Grade B. -aem

The local maple farm sells it in light, medium, amber and dark. I prefer
the dark.

"aem" > wrote
> me wrote:
>>
>> Ditto. I actually buy my maple syrup at the co-op, where it is sold
>> in bulk. I prefer Grade B, which I don't often see in bottles. But,
>> either way, it's a much better deal and the syrup is local.
>>
> Absent a local co-op, shoppers at Trader Joe's can also get Grade B
> maple syrup. My current bottle is from Quebec but they also have some
> from New England, and I guess they also have Grade A, the lighter
> stuff. Like you, we prefer the darker Grade B. -aem

Funny, to me, I looked for it for a long time, couldn't find it, even
on my forays into New England. Tried to buy some online, but really,
I could only find it in jagunda size, I don't use that much of it, and you
know it's not cheap. One day last fall, I was looking for maple syrup
when ! there it was! Grade B, right in my local store.

At any rate, last time I bought some, a woman was also looking for
maple syrup and she asked, why was my bottle different looking from
hers, being the same brand. I pointed out about the grade b, she asked
what it was like ... I struggled ... uh, it's ... heavier? No. It's ...
well,
I forget how I explained it to her, she understood, I think. First she'd
heard of grades of maple syrup.

nancy

Nancy Young wrote:

> Funny, to me, I looked for it for a long time, couldn't find it, even
> on my forays into New England. Tried to buy some online, but really,
> I could only find it in jagunda size, I don't use that much of it, and you
> know it's not cheap. One day last fall, I was looking for maple syrup
> when ! there it was! Grade B, right in my local store.

If you buy it in larger quantities it is no more expensive than jams. It also
costs more in those fancy jars that some people seem to like. I buy it in
plain glass or plastic jigs for $16.95 per litre at the local maple farm. They
sell 500 ml jogs for $925 and fancy maple leaf shaped 250 bottles for $8.50,
which works out to twice the cost per unit volume that I pay.

Nancy Young wrote on 16 Feb 2006 in rec.food.cooking

> Funny, to me, I looked for it for a long time, couldn't find it, even
> on my forays into New England. Tried to buy some online, but really,
> I could only find it in jagunda size, I don't use that much of it, and
> you know it's not cheap. One day last fall, I was looking for maple
> syrup when ! there it was! Grade B, right in my local store.
>
> At any rate, last time I bought some, a woman was also looking for
> maple syrup and she asked, why was my bottle different looking from
> hers, being the same brand. I pointed out about the grade b, she
> asked what it was like ... I struggled ... uh, it's ... heavier? No.
> It's ... well,
> I forget how I explained it to her, she understood, I think. First
> she'd heard of grades of maple syrup.
>
> nancy
>

Nevermind this!!! It's story time...tell all about your trip already!!!

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Dave Smith" > wrote

> Nancy Young wrote:
>
>> Funny, to me, I looked for it for a long time, couldn't find it, even
>> on my forays into New England. Tried to buy some online, but really,
>> I could only find it in jagunda size, I don't use that much of it, and
>> you
>> know it's not cheap. One day last fall, I was looking for maple syrup
>> when ! there it was! Grade B, right in my local store.
>
> If you buy it in larger quantities it is no more expensive than jams. It
> also
> costs more in those fancy jars that some people seem to like. I buy it in
> plain glass or plastic jigs for $16.95 per litre at the local maple farm.
> They
> sell 500 ml jogs for $925 and fancy maple leaf shaped 250 bottles for
> $8.50,
> which works out to twice the cost per unit volume that I pay.

No doubt that is true where you live. I looked for a long time to find
*any* grade b, never mind in big jugs. Online I did find someone willing
to sell a large quantity of it, they didn't sell it in smaller quantities
.... it was
perhaps $45 for a half gallon? something like that? Do not rush to look,
I really don't use that much maple syrup that I am dying to find it in large
quantities (if that came out wrong, don't take it that I'm being rude, I'm
not).

So I buy it in small glass jars, not the maple leaf shaped ones but damn,
those little leaf jars are *cute* ...

nancy

Nancy Young wrote on 16 Feb 2006 in rec.food.cooking

> No doubt that is true where you live. I looked for a long time to
> find *any* grade b, never mind in big jugs. Online I did find someone
> willing to sell a large quantity of it, they didn't sell it in smaller
> quantities ... it was
> perhaps $45 for a half gallon? something like that? Do not rush to
> look, I really don't use that much maple syrup that I am dying to find
> it in large quantities (if that came out wrong, don't take it that I'm
> being rude, I'm not).
>
> So I buy it in small glass jars, not the maple leaf shaped ones but
> damn, those little leaf jars are *cute* ...
>
> nancy
>

http://tinyurl.com/af67p select a dark grade

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > wrote

> Nancy Young wrote on 16 Feb 2006 in rec.food.cooking

>> I forget how I explained it to her, she understood, I think. First
>> she'd heard of grades of maple syrup.

> Nevermind this!!! It's story time...tell all about your trip already!!!

(laugh!) You know, I didn't come back with any stories ... had a great
time, but nothing ... untoward or unusual happened. You know, no
guy sitting on his muffin, nothing!

Left Saturday morning completely unaware we were heading out right
before a good sized snow storm. Broke records around here, I
understand. Came home today, it was in the 60s, no snow, all melted.
Great timing, I would say.

The good news is, I'd asked my brother to stop by on his way to work,
please look in on my cat, make sure she has food and water, bring in
the mail and the papers, blah blah blah. Got cold feet (harrr) at the last
day, worried about leaving her alone, arranged for a kennel. Well, he
would have been cursing me out, digging out my driveway, just to get to
a cat he's allergic to. I would never have heard the end of it.

I ate a TON of food, most of it quite uninteresting. Had a real Cobb Salad
at the Brown Derby, that's the restaurant where it was invented, in
Hollywood.
The waitress brought over a couple of large spoons on a napkin, put them on
the edge of the table and said, that's for your Cobb salad. Hmmm. Okay,
not familiar with eating a salad with spoons. Turns out the salad comes
with
a man who mixes it up for you. (laugh) I said thank you because I wasn't
sure
maybe it was one of those deals you have to say when or they'll keep going,
you know, like with the pepper mill? It was very good but boy, I never saw
such a finely chopped green salad in all my life. Teensy chopped. Very
good,
could indeed have eaten it with a spoon.

Apparently the UK is empty, all of the citizens are at Disneyworld. I had
to
laugh when the plane was boarded, a swarm of British teens almost filled the
plane. I think they were following me. Well, okay, not really. I was
thinking
of shouting LIAM to see how many turned around, must be a common name
there. They were quite excited to see the Statue of Liberty and the Empire
State Building as we were landing, it was cute.

Canada is still my favorite stop in Epcot (smile). Fabulous film. Never
gets old, I love it. They people who work at the countries in the world
showcase are from those countries, there was a cute Canadian guy with
that cute Canadian accent.

Perhaps they sold maple syrup there, I didn't look. No plans
of putting that in my luggage!

In England I bought something I have heard about here so many times.
Digestive biscuits. For once and for all, I would know what they were.
McVitie's, The Original Digestive. Very good and not unlike a soft graham
cracker. The English girl working there thought it was a strange purchase,
I think ... she kinda looked at me funny.

I'm still kicking myself I didn't have the carne asada at Mexico. I
don't know why. Stupid stupid stupid.

Heh, when I was in Who Wants to be a Millionaire (a show), they
focused on someone in the audience, put them up on the tv. Host said
hi! and they panned away. Wait! he said, put the camera back on them.
Are you from Minnesota? They looked dumbfounded, how did he know
that? I hadn't heard them say anything but he sure nailed it. So funny.

One night I had a chance to order chicken fried steak so I could tell
Jill I had it. I didn't, and didn't make it back to correct that gaffe.

Anyway, I had a blast and hey ... 4 parks in 4 days, I was amazed I made
it, no kidding.

nancy

In article >,
"Nancy Young" > wrote:

>
> Heh, when I was in Who Wants to be a Millionaire (a show), they
> focused on someone in the audience, put them up on the tv. Host said
> hi! and they panned away. Wait! he said, put the camera back on them.
> Are you from Minnesota? They looked dumbfounded, how did he know
> that? I hadn't heard them say anything but he sure nailed it. So funny.

Played the odds. Minnesota sends more people to Disneyworld than any
other state.
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

Nancy Young wrote on 16 Feb 2006 in rec.food.cooking

> Anyway, I had a blast and hey ... 4 parks in 4 days, I was amazed I made
> it, no kidding.
>
> nancy
>
>

And a very nice story it was...thank you.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Michael "Dog3" Lonergan wrote on 16 Feb 2006 in rec.food.cooking

> LOL... That is funny. I was on the Riki Lake show. It was not a trash
> episode it was a good one.

Was it the one about What to do with your spare Dwarf?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Nancy Young wrote on 16 Feb 2006 in rec.food.cooking

> Anyway, I had a blast and hey ... 4 parks in 4 days, I was amazed I made
> it, no kidding.
>
> nancy
>

Very nice story...With Damsel away we need more such stories...

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Nancy Young wrote:
>

>
> (laugh!) You know, I didn't come back with any stories ... had a great
> time, but nothing ... untoward or unusual happened. You know, no
> guy sitting on his muffin, nothing!
>

> nancy
>
>

I love disney world in a really sick and wrong way. I don't know what the deal
is, I don't care for anything Disney, I just LOVE disneyworld. Last time I
went was two years ago, my ex's parents (before we were exes) bought all their
kids and significant others 5 day parkhopper passes and then flew us all down
there, rented cars for us and put us up in a resort. It was a crazy good time.
I got a pair of Tigger ears and wore them non-stop.

The best food experience was our last night there when we all went out to eat
at the restaurant at the resort at Animal Kingdom. My ex has food issues and
there was precious little she could eat from the buffet so the chef created an
amazing 4 course meal on the fly that conformed to her every food issue. He
was totally cool.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

"The Bubbo" > wrote

> Nancy Young wrote:

>> (laugh!) You know, I didn't come back with any stories ... had a great
>> time, but nothing ... untoward or unusual happened. You know, no
>> guy sitting on his muffin, nothing!

> I love disney world in a really sick and wrong way. I don't know what the
> deal
> is, I don't care for anything Disney, I just LOVE disneyworld. Last time I
> went was two years ago, my ex's parents (before we were exes) bought all
> their
> kids and significant others 5 day parkhopper passes and then flew us all
> down
> there, rented cars for us and put us up in a resort. It was a crazy good
> time.
> I got a pair of Tigger ears and wore them non-stop.

It's just fun and it's just what I needed. Amuses me to see all kinds of
people
of all ages and accents. Part of the fun.

> The best food experience was our last night there when we all went out to
> eat
> at the restaurant at the resort at Animal Kingdom. My ex has food issues
> and
> there was precious little she could eat from the buffet so the chef
> created an
> amazing 4 course meal on the fly that conformed to her every food issue.
> He
> was totally cool.

That's great, I bet they like a challenge. This was the first time I've
been to
Animal Kingdom, I didn't think to try to eat at the resort there. Heck, I
don't
even know where the resort is, there.

nancy

In article >,
"Nancy Young" > wrote:

> At any rate, last time I bought some, a woman was also looking for
> maple syrup and she asked, why was my bottle different looking from
> hers, being the same brand. I pointed out about the grade b, she asked
> what it was like ... I struggled ... uh, it's ... heavier? No. It's ...
> well,
> I forget how I explained it to her, she understood, I think. First she'd
> heard of grades of maple syrup.

I liken it to the difference between EVOO and regular OO. 'Course,
that assumes the questioner understands _that_ difference.

sd

Kent wrote:

> I make gravlax. http://www.recipezaar.com/31131
> You're describing making gravlax and smoking following at a very low temp.,
> 75-80F or so. I've tried this at a temp. of 110-125 in the Luhr Jensen
> Little Chef with marginal results. I've never tried it with smoke and no
> heat. That's probably the answer to a question that has haunted me for
> years.

The instructions I followed advised not to let the smoking temperature exceed
110 F.

I have made it a few times and it turns out great every time. I made a tray of
canapés for a Christmas Eve party at my brothers by rolling thin slices of the
smoked salmon around a blob of cream cheese with a few thing slices of onion and
a caper or two and stuck a tooth pick through them. I took the platter up and
set it on the table, went down to hang up my coat and when I went back up they
were gone. People like it.