On Thu, 22 May 2008 01:24:24 GMT, Wayne Boatwright
> wrote:

>On Wed 21 May 2008 07:57:49a, blake murphy told us...
>
>> On Tue, 20 May 2008 07:02:30 -0700, "Dimitri" >
>> wrote:
>>
>>>
>>>"Stan Horwitz" > wrote in message
...
>>>> Andy, here's how I make that 2nd Avenue Deli cucumber salad that I
>>>> mentioned when we ate lunch at the Reading Terminal farmers market
>>>> last Sunday.
>>>
>>><recipe snipped>
>>>
>>>Made something similar last night. a few quick points.
>>>
>>>1. Now that little hands are no longer around I keep my mandolin
>>>easily availavel for slicing like this. It really makes quick work of
>>>the process.
>>>
>>>2. I like to use Rice or TJ'S white balsamic vinegar. Which do you
>>>all prefer?
>>>
>>>3 Do you peal or score the cukes?
>>>
>>>4. when resting the cukes do you salt them separately & drain before
>>>marinating?
>>>
>>>Thanks
>>>
>>>Dimitri
>>
>> i haven't made the 2nd ave. recipe, but i most often use rice vinegar
>> with cukes. this is the one i make most frequently:
>>
>> japanese cucumber salad (adapted from 'japanese cooking,' by peter
>> and joan martin)
>>
>> 1 cucumber
>>
>> 1/4 cup rice vinegar
>>
>> 1 tbl sugar
>>
>> 1 tbl soy sauce
>>
>> 1/4 tsp monosodium glutamate (msg)
>>
>> * * * * *
>>
>> mix together all but cucumber.
>>
>> wash cucumber but do not peel. slice as thinly as possible. on a
>> plate, arrange the slices in layers, not overlapping, and salt each
>> layer lightly. let stand for 30 minutes. squeeze cucumbers pretty
>> hard to remove the accumulated moisture. place cukes in bowl, pour
>> dressing over and refrigerate.
>>
>> these taste better the next day. i don't see why they wouldn't last
>> at least a week.
>>
>> the recipe as given included 1/2 white sesame seeds, but the didn't do
>> much for me. recipe can be doubled or (maybe) tripled. they're tasty
>> little suckers.
>>
>>
>> your pal,
>> blake
>>
>
>I make a very similar dish using the same procedure, Blake, but I can never
>resist adding a bit of onion, usually scallions. :-)

that would probably be good. i would personally avoid the scallions
because i usually eat this over a period of three or four days, and i
think they may get a little peaked.

your pal,
blake