This is one of those simple things that may grandmother, mother, and now
we make. Went well with dinner tonight.

Peel and slice thin a cucumber
Slice about a half an onion
teaspoon of white vinegar
at least 1/4 cup of sour cream
salt and pepper

Make a few hours ahead and let it sit in the fridge.

Rye bread is good with it.

On 8/30/2018 10:32 PM, Ed Pawlowski wrote:
> This is one of those simple things that may grandmother, mother, and now
> we make.Â* Went well with dinner tonight.
>
> Peel and slice thin a cucumber
> Slice about a half an onion
> teaspoon of white vinegar
> at least 1/4 cup of sour cream
> salt and pepper
>
> Make a few hours ahead and let it sit in the fridge.
>
> Rye bread is good with it.

I just love that salad though I never added vinegar. Next time.

Also, I salt the cuke slices then rinse and squeeze the water
out. I make it just for myself so I make the slices a bit on
the limp side and a little salty, the way I like it.

nancy

On 8/30/2018 10:37 PM, Nancy Young wrote:
> On 8/30/2018 10:32 PM, Ed Pawlowski wrote:
>> This is one of those simple things that may grandmother, mother, and
>> now we make.Â* Went well with dinner tonight.
>>
>> Peel and slice thin a cucumber
>> Slice about a half an onion
>> teaspoon of white vinegar
>> at least 1/4 cup of sour cream
>> salt and pepper
>>
>> Make a few hours ahead and let it sit in the fridge.
>>
>> Rye bread is good with it.
>
> I just love that salad though I never added vinegar.Â* Next time.
>
> Also, I salt the cuke slices then rinse and squeeze the water
> out.Â* I make it just for myself so I make the slices a bit on
> the limp side and a little salty, the way I like it.
>
> nancy
>

Every once in a while I'll mix in a gob of ketchup on my plate. It
actually tastes good and annoys my wife.

On Thu, 30 Aug 2018 23:28:49 -0400, Ed Pawlowski > wrote:

>On 8/30/2018 10:37 PM, Nancy Young wrote:
>> On 8/30/2018 10:32 PM, Ed Pawlowski wrote:
>>> This is one of those simple things that may grandmother, mother, and
>>> now we make.* Went well with dinner tonight.
>>>
>>> Peel and slice thin a cucumber
>>> Slice about a half an onion
>>> teaspoon of white vinegar
>>> at least 1/4 cup of sour cream
>>> salt and pepper
>>>
>>> Make a few hours ahead and let it sit in the fridge.
>>>
>>> Rye bread is good with it.
>>
>> I just love that salad though I never added vinegar.* Next time.
>>
>> Also, I salt the cuke slices then rinse and squeeze the water
>> out.* I make it just for myself so I make the slices a bit on
>> the limp side and a little salty, the way I like it.
>>
>> nancy
>>
>
>Every once in a while I'll mix in a gob of ketchup on my plate. It
>actually tastes good and annoys my wife.

You add that as if it's a positive.

On 8/30/2018 11:32 PM, Druce wrote:
> On Thu, 30 Aug 2018 23:28:49 -0400, Ed Pawlowski > wrote:
>
>> On 8/30/2018 10:37 PM, Nancy Young wrote:
>>> On 8/30/2018 10:32 PM, Ed Pawlowski wrote:
>>>> This is one of those simple things that may grandmother, mother, and
>>>> now we make.Â* Went well with dinner tonight.
>>>>
>>>> Peel and slice thin a cucumber
>>>> Slice about a half an onion
>>>> teaspoon of white vinegar
>>>> at least 1/4 cup of sour cream
>>>> salt and pepper
>>>>
>>>> Make a few hours ahead and let it sit in the fridge.
>>>>
>>>> Rye bread is good with it.
>>>
>>> I just love that salad though I never added vinegar.Â* Next time.
>>>
>>> Also, I salt the cuke slices then rinse and squeeze the water
>>> out.Â* I make it just for myself so I make the slices a bit on
>>> the limp side and a little salty, the way I like it.
>>>
>>> nancy
>>>
>>
>> Every once in a while I'll mix in a gob of ketchup on my plate. It
>> actually tastes good and annoys my wife.
>
> You add that as if it's a positive.
>
Its just one of those things I've teased her with for years. Usually
she just shakes her head. I put raisins in a lot of things for the same
reason.

On 8/30/2018 11:28 PM, Ed Pawlowski wrote:
> On 8/30/2018 10:37 PM, Nancy Young wrote:
>> On 8/30/2018 10:32 PM, Ed Pawlowski wrote:
>>> This is one of those simple things that may grandmother, mother, and
>>> now we make.Â* Went well with dinner tonight.
>>>
>>> Peel and slice thin a cucumber
>>> Slice about a half an onion
>>> teaspoon of white vinegar
>>> at least 1/4 cup of sour cream
>>> salt and pepper
>>>
>>> Make a few hours ahead and let it sit in the fridge.
>>>
>>> Rye bread is good with it.
>>
>> I just love that salad though I never added vinegar.Â* Next time.
>>
>> Also, I salt the cuke slices then rinse and squeeze the water
>> out.Â* I make it just for myself so I make the slices a bit on
>> the limp side and a little salty, the way I like it.

> Every once in a while I'll mix in a gob of ketchup on my plate.Â* It
> actually tastes good and annoys my wife.

(laugh) Gotta make things a little edgy once in a while to keep
things interesting.

nancy

On Thu, 30 Aug 2018 22:37:30 -0400, Nancy Young >
wrote:

>On 8/30/2018 10:32 PM, Ed Pawlowski wrote:
>> This is one of those simple things that may grandmother, mother, and now
>> we make.* Went well with dinner tonight.
>>
>> Peel and slice thin a cucumber
>> Slice about a half an onion
>> teaspoon of white vinegar
>> at least 1/4 cup of sour cream
>> salt and pepper
>>
>> Make a few hours ahead and let it sit in the fridge.
>>
>> Rye bread is good with it.
>
>I just love that salad though I never added vinegar. Next time.
>
>Also, I salt the cuke slices then rinse and squeeze the water
>out. I make it just for myself so I make the slices a bit on
>the limp side and a little salty, the way I like it.
>
>nancy

I use the recipe from the 2nd Avenue Deli cookbook, but before slicing
the peeled cukes I flute them with the tines of a fork... more surface
area to absorb flavor and dressing... looks fancy too.

It is about looks and function. You are doing no wax, right? Kirby?

On 8/31/2018 8:16 PM, Thomas wrote:
> It is about looks and function. You are doing no wax, right? Kirby?
>
No wax, but they are peeled anyway.

"Ed Pawlowski" > wrote in message
...
> On 8/31/2018 8:16 PM, Thomas wrote:
>> It is about looks and function. You are doing no wax, right? Kirby?
>>
> No wax, but they are peeled anyway.



I tried this recipe not long ago, it was good. The cucumbers stayed crunchy,
to me more like pickles. I usually prefer the cucumbers a bit soft, and
pretty much your simple recipe, but it was something new to try.

https://cooking.nytimes.com/recipes/...oil-and-garlic

On Sat, 1 Sep 2018 10:23:01 -0400, Ed Pawlowski > wrote:

>On 8/31/2018 8:16 PM, Thomas wrote:
>> It is about looks and function. You are doing no wax, right? Kirby?
>>
>No wax, but they are peeled anyway.

Some Kirbys are covered with tiny spikes, those I peel. The spikes
appear after they get to be past 4".

On Thursday, August 30, 2018 at 4:37:33 PM UTC-10, Nancy Young wrote:

> I just love that salad though I never added vinegar. Next time.
>
> Also, I salt the cuke slices then rinse and squeeze the water
> out. I make it just for myself so I make the slices a bit on
> the limp side and a little salty, the way I like it.
>
> nancy

That's a very Japanese thing to do. I've done that too.

https://www.unclejerryskitchen.com/r...quick-pickles/

On Thu, 30 Aug 2018 22:37:30 -0400, Nancy Young >
wrote:

>On 8/30/2018 10:32 PM, Ed Pawlowski wrote:
>> This is one of those simple things that may grandmother, mother, and now
>> we make.* Went well with dinner tonight.
>>
>> Peel and slice thin a cucumber
>> Slice about a half an onion
>> teaspoon of white vinegar
>> at least 1/4 cup of sour cream
>> salt and pepper
>>
>> Make a few hours ahead and let it sit in the fridge.
>>
>> Rye bread is good with it.
>
>I just love that salad though I never added vinegar. Next time.
>
>Also, I salt the cuke slices then rinse and squeeze the water
>out. I make it just for myself so I make the slices a bit on
>the limp side and a little salty, the way I like it.
>
>nancy

I, too, slice, salt, wring the water out. But I use a bit of vinegar
and sugar and then a gob of sour cream and most times green onions.
You can't taste the sugar. The sugar just rounds the edges of the
vinegar so that you can have the impact of a decent amount of vinegar
without the rough edges. I've only made this salad twice this summer.
My garden just isn't producing enough cucumbers.
Janet US

U S Janet has the best post. Heartfelt.
Oh, ever.

On 9/1/2018 12:10 AM, U.S. Janet B. wrote:
> On Thu, 30 Aug 2018 22:37:30 -0400, Nancy Young >
> wrote:

>> I just love that salad though I never added vinegar. Next time.
>>
>> Also, I salt the cuke slices then rinse and squeeze the water
>> out. I make it just for myself so I make the slices a bit on
>> the limp side and a little salty, the way I like it.

> I, too, slice, salt, wring the water out. But I use a bit of vinegar
> and sugar and then a gob of sour cream and most times green onions.

I like that idea, too! I don't know why I don't use them more.

> You can't taste the sugar. The sugar just rounds the edges of the
> vinegar so that you can have the impact of a decent amount of vinegar
> without the rough edges. I've only made this salad twice this summer.
> My garden just isn't producing enough cucumbers.

I got 2 this year. Even the couple I bought at the farmers
market weren't that good. Weather is messing everything up.

Thanks for the recipe.

nancy

On Mon, 3 Sep 2018 09:14:38 -0400, Nancy Young >
wrote:

>On 9/1/2018 12:10 AM, U.S. Janet B. wrote:
>> On Thu, 30 Aug 2018 22:37:30 -0400, Nancy Young >
>> wrote:
>
>>> I just love that salad though I never added vinegar. Next time.
>>>
>>> Also, I salt the cuke slices then rinse and squeeze the water
>>> out. I make it just for myself so I make the slices a bit on
>>> the limp side and a little salty, the way I like it.
>
>> I, too, slice, salt, wring the water out. But I use a bit of vinegar
>> and sugar and then a gob of sour cream and most times green onions.
>
>I like that idea, too! I don't know why I don't use them more.
>
>> You can't taste the sugar. The sugar just rounds the edges of the
>> vinegar so that you can have the impact of a decent amount of vinegar
>> without the rough edges. I've only made this salad twice this summer.
>> My garden just isn't producing enough cucumbers.
>
>I got 2 this year. Even the couple I bought at the farmers
>market weren't that good. Weather is messing everything up.
>
>Thanks for the recipe.
>
>nancy

For salads I much prefer fresh squeezed lemon juice to vineger...
place the squeezed rinds in a tall glass in the fridge for later's
drinkypoo... saved citrus rinds also make for a handy garnish, or good
in iced tea, hot tea too. I'm never quick to throw away squeezed
citrus rinds, they have many uses, freshens your
microwave/insinkerator. And many wild birds love citrus rinds.

On Mon, 3 Sep 2018 02:14:57 -0500, Sqwertz >
wrote:

>I use 1 part mayo to 4 parts sour cream. And I usually salt and
>drain the sliced cucumber for 30-60 minutes so it the dressing
>doesn't get watery.
>
>But once I discovered this stuff I'll never go back.
>
>https://www.amazon.com/Knorr-Kronung.../dp/B001M0A8Y0
>
>The ingredient list reads like a redundant chemical factory, but
>this is food flavor science at its best.

This has nothing to do with flavor, but everything with making money
from feeding sheeple.

>82,672,544 Germans can't be wrong (the other 19 DON'T like it).

Lots of Germans have been wrong before.