On Thu 22 May 2008 08:20:03a, blake murphy told us...

> 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
>

In that circumstance I would agree.

--
Wayne Boatwright
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Thursday, 05(V)/22(XXII)/08(MMVIII)
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