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.


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

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. *

Wow, another true blue oral sex maven!

On Jun 14, 7:06 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.
>
> --
> Blinky RLU 297263
> Killing all posts from Google Groups
> The Usenet Improvement Project:http://blinkynet.net/comp/uip5.html

Are they really salty?

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 >,
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).

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
>,
> 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.

I've never used black olives in TFS. I'll have to try that, now.

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

Ditto.

I do confess to this quickie: tossing a can of tuna into a pound of
macaroni salad.


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

On Sat, 16 Jun 2007 12:41:47 -0500, Omelet >
wrote:

snippady doo daw

>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 can't hardly have a tuna salad sandwich without the hard boiled egg
in it.
I think it goes back years ago when a neighbor of mine made scrambled
eggs with tuna and I came to like it then.

Try it, you might like it ;-)

Koko
---
http://www.kokoscorner.typepad.com
updated 6/10

"There is no love more sincere than the love of food"
George Bernard Shaw

In article >,
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.
> :-(
>
> > 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>

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.

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/>

Omelet wrote:
> 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. ;-)

Interesting. I've not heard of that.

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.)


--
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:

> > 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. ;-)
>
> Interesting. I've not heard of that.

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

>
> 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.)
>
>
> --
> Blinky

Y'all are tempting me!
--
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 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. ;-)
>>
>> Interesting. I've not heard of that.
>
> 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.

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

In article >,
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.

For Christmas I got my daughter four jars of habanero stuffed olives.
She really likes them. I didn't try one.

Dan Abel wrote:
> In article >, 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.
>
> For Christmas I got my daughter four jars of habanero stuffed olives.
> She really likes them. I didn't try one.

Not *one*? Not a spicy food fan? (Hey, you could just hate olives. <g)


--
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:

> Dan Abel wrote:
> > In article >, 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.
> >
> > For Christmas I got my daughter four jars of habanero stuffed olives.
> > She really likes them. I didn't try one.
>
> Not *one*? Not a spicy food fan? (Hey, you could just hate olives. <g)

I'm a spicy food fan, and I love olives, but habaneros are just more
than I am willing to take on. My kids have made a few things with
habaneros, and they've been fine, but there wasn't much habanero in them.

In article >,
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.

SALT FIX!!!

Sorry babe, but <gag>!

;-p

Try stuffing some with a mild white cheese...

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

I'm just not an anchovy fan! Too salty!!!
--
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'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.
>
> SALT FIX!!!

It's a little salty, yeah. But these are tiny quantities, as they're
small olives.

> Sorry babe, but <gag>!
>
> ;-p
>
> Try stuffing some with a mild white cheese...

I don't stuff. I buy stuffed.

> 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.

> I'm just not an anchovy fan! Too salty!!!

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


--
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:

> > 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.
--
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 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.


--
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:

> 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

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.

"Blinky the Shark" > wrote in message
...
> 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.

Have you tried the Spanish lemon-stuffed ones? Heaven, sheer heaven.

TammyM

TammyM wrote:
> "Blinky the Shark" > wrote in message
> ...
>> 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.
>
> Have you tried the Spanish lemon-stuffed ones? Heaven, sheer heaven.
>
> TammyM
>
>
On an olive bar near here, there are green olives with lemon
pieces and minced garlic. Yum! So I can imagine those are
great too.

Now I am reminded that I want to find gorgonzola-stuffed olives.

--
Jean B.

In article >,
"Jean B." > wrote:


> Now I am reminded that I want to find gorgonzola-stuffed olives.

It's not hard to stuff your own.

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


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

TammyM wrote:
>
> "Blinky the Shark" > wrote in message
> ...
>> 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.
>
> Have you tried the Spanish lemon-stuffed ones? Heaven, sheer heaven.

I've not seen those. I have to say, I don't see the connection (as I
don't with almond-stuffed, but they're okay) -- but I'll keep an eye out
for them. Thanks.

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

On Jun 15, 9:35 am, "TammyM" > wrote:
> "Blinky the Shark" > wrote in net.net...
>
> > 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.
>
> Have you tried the Spanish lemon-stuffed ones? Heaven, sheer heaven.
>
> TammyM

I'm going to have to keep my eye out for those- thanks for the tip!

>
> Have you tried the Spanish lemon-stuffed ones? Heaven, sheer heaven.
>
> TammyM

Hmmm...this makes me wonder how would some nice green olives taste
mixed in with my preserved lemons for a bit?

I think I will pour out some of the lemon juice into a separate
container and just throw in some olives. What else could I mix in?

-Tracy

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

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.


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

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

blake murphy wrote:
> 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.

They're not for everybody. But if you do try them, report back.


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

On 16 Jun 2007 18:38:54 GMT, Blinky the Shark >
wrote:

>blake murphy wrote:
>> 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.
>
>They're not for everybody. But if you do try them, report back.

of course.

your pal,
blake

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
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

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>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

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