Olives Redux

"Blinky the Shark" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Last week I posted about my latest snack find: anchovy-stuffed olives.

I think one or two of you were going to give them a shot, and I have a
warning based on my experience *this* week.

My original experience (and post and thread) was based on some small
olives. A couple days ago I got a house brand (the first jar had been a
brand which I don't remember, but not house) that used larger olives.
Not giants, mind you, but larger. No comparison -- with the second jar
I could hardly taste the anchovies. I'm not sure I could have even
identified them as being anchovy-stuffed had someone given them to me in
a blind test. So while two things changed - brand and size - I think it
was the size that made the noticeably negative difference. If you're
going to try these, I'd recommend small or I think you'll be
disappointed.

Blinky, babe. Go catch some fresh fish. All that salt is gonna shrivel up
your fins.

--
Posted via a free Usenet account from http://www.teranews.com

In article <[email hidden]>,

Blinky the Shark said:

Last week I posted about my latest snack find: anchovy-stuffed olives.

I think one or two of you were going to give them a shot, and I have a
warning based on my experience *this* week.

I bought some Armstrong Olives that had both garlic and jalapeno stuffed
in them. I couldn't find anchovy stuffed in the store. They were big
olives. I couldn't tell the difference between pimiento stuffed and the
stuff I bought. I only spent four dollars and a bit for the experience.
I will eat them all, but I won't recommend them as unique. I'll look for
small anchovy filled olives when I can find them.
I love this group for making me think differently. I wouldn't have
considered olives stuffed with anything other than pimiento without
reading your post. I haven't given up.

leo

--
<http://web0.greatbasin.net/~leo/>

Leonard Blaisdell said:

In article <[email hidden]>, Blinky the

Shark said:

Last week I posted about my latest snack find: anchovy-stuffed
olives.

I think one or two of you were going to give them a shot, and I have
a warning based on my experience *this* week.

I bought some Armstrong Olives that had both garlic and jalapeno
stuffed

I've had that brand here, too...

Quoted message said:

in them. I couldn't find anchovy stuffed in the store. They were big

....and don't think I've seen anchovy-stuffed in it.

Quoted message said:

olives. I couldn't tell the difference between pimiento stuffed and
the stuff I bought. I only spent four dollars and a bit for the
experience. I will eat them all, but I won't recommend them as
unique. I'll look for small anchovy filled olives when I can find
them.

Now you have me munching Trader Joe's collossal jalapeño olives while I
write. 🙂

I think I mentioned, original thread, what brand it was whose
anchovy-stuffed were so delicious. *I* want to know that, especially
after my experience with the un-tasty ones. I'm going to look that up
and see if I did. Be right back. 🙂

<clickety>

Hah! The good ones were Reese brand. And I posted a link to an online
source. They had them for a much better price than what the store gets for
them (no, I don't know how badly they hit you for shipping. That link:

http://www.c-els.com/sfCatalog.asp?sn=E080420030200057&pchid=63253

Bookmarked, this time! 🙂

I had the small (3 oz) bottle. I don't know if the 10-ounce bottle has
larger olives or just more of the small ones that were so good. If I
order, it'll be the small jars, to make sure I get the small olives.

Quoted message said:

I love this group for making me think differently. I wouldn't have
considered olives stuffed with anything other than pimiento without
reading your post. I haven't given up.

I'm happy to have been part of that, Leonard. I've gotten ideas from
the group, too.

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

Blinky the Shark said:

Last week I posted about my latest snack find: anchovy-stuffed olives.

I think one or two of you were going to give them a shot, and I have a
warning based on my experience *this* week.

My original experience (and post and thread) was based on some small
olives. A couple days ago I got a house brand (the first jar had been a
brand which I don't remember, but not house) that used larger olives.
Not giants, mind you, but larger. No comparison -- with the second jar
I could hardly taste the anchovies. I'm not sure I could have even
identified them as being anchovy-stuffed had someone given them to me in
a blind test. So while two things changed - brand and size - I think it
was the size that made the noticeably negative difference. If you're
going to try these, I'd recommend small or I think you'll be
disappointed.

I warned you about those version from California. The small ones
have never disappointed me.

-sw

Steve Wertz said:

Blinky the Shark said:

Last week I posted about my latest snack find: anchovy-stuffed
olives.

I think one or two of you were going to give them a shot, and I
have a warning based on my experience *this* week.

My original experience (and post and thread) was based on some
small olives. A couple days ago I got a house brand (the first
jar had been a brand which I don't remember, but not house)
that used larger olives. Not giants, mind you, but larger. No
comparison -- with the second jar I could hardly taste the
anchovies. I'm not sure I could have even identified them as
being anchovy-stuffed had someone given them to me in a blind
test. So while two things changed - brand and size - I think
it was the size that made the noticeably negative difference.
If you're going to try these, I'd recommend small or I think
you'll be disappointed.

I warned you about those version from California. The small
ones have never disappointed me.

Cite that these were California grown and the others weren't,
please.

--
Blinky
Killfiling all posts from Google Groups
Details: http://blinkynet.net/comp/uip5.html

In article <[email hidden]>,

Blinky the Shark said:

Last week I posted about my latest snack find: anchovy-stuffed olives.

I think one or two of you were going to give them a shot, and I have a
warning based on my experience *this* week.

My original experience (and post and thread) was based on some small
olives. A couple days ago I got a house brand (the first jar had been a
brand which I don't remember, but not house) that used larger olives.
Not giants, mind you, but larger. No comparison -- with the second jar
I could hardly taste the anchovies. I'm not sure I could have even
identified them as being anchovy-stuffed had someone given them to me in
a blind test. So while two things changed - brand and size - I think it
was the size that made the noticeably negative difference. If you're
going to try these, I'd recommend small or I think you'll be
disappointed.

Why don't you just skip the olives and eat the anchovies? ;-)

They are good on bland crackers.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Leonard Blaisdell said:

I bought some Armstrong Olives that had both garlic and jalapeno stuffed
in them. I couldn't find anchovy stuffed in the store. They were big
olives. I couldn't tell the difference between pimiento stuffed and the
stuff I bought. I only spent four dollars and a bit for the experience.
I will eat them all, but I won't recommend them as unique. I'll look for
small anchovy filled olives when I can find them.
I love this group for making me think differently. I wouldn't have
considered olives stuffed with anything other than pimiento without
reading your post. I haven't given up.

leo

Ditto. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Blinky the Shark said:

Steve Wertz said:

I warned you about those version from California. The small
ones have never disappointed me.

Cite that these were California grown and the others weren't,
please.

Cite that they weren't :-P

I've never had a bad Italian or Spanish anchovy-stuffed olive.
All the nasty ones come from CA. So I assumed these were
Californian, especially when you say "house brand" - I thought you
lived in the U.S.

-sw

Omelet said:

In article <[email hidden]>, Blinky the

Shark said:

Last week I posted about my latest snack find: anchovy-stuffed
olives.

I think one or two of you were going to give them a shot, and I have
a warning based on my experience *this* week.

My original experience (and post and thread) was based on some small
olives. A couple days ago I got a house brand (the first jar had
been a brand which I don't remember, but not house) that used larger
olives. Not giants, mind you, but larger. No comparison -- with the
second jar I could hardly taste the anchovies. I'm not sure I could
have even identified them as being anchovy-stuffed had someone given
them to me in a blind test. So while two things changed - brand and
size - I think it was the size that made the noticeably negative
difference. If you're going to try these, I'd recommend small or I
think you'll be disappointed.

Why don't you just skip the olives and eat the anchovies? ;-)

For the same reasons I prefer my peanut butter and jelly sandwiches to
have bread and my burgers to have buns: I like both the inside and the
outside, and I like the combination.

Quoted message said:

They are good on bland crackers.

I once ordered (for delivery) a beef tongue and anchovy sandwich.

I think it was pretty good.

I was drunk, which explains why I ordered it. 🙂

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

In article <[email hidden]>,

Blinky the Shark said:

Quoted message said:

Why don't you just skip the olives and eat the anchovies? ;-)

For the same reasons I prefer my peanut butter and jelly sandwiches to
have bread and my burgers to have buns: I like both the inside and the
outside, and I like the combination.

Olives are not high carb.

Last night I had ham slices wrapped around celery with a smidge of mayo.

Quoted message said:

Quoted message said:

They are good on bland crackers.

I once ordered (for delivery) a beef tongue and anchovy sandwich.

I think it was pretty good.

I was drunk, which explains why I ordered it. 🙂

--
Blinky RLU 297263

<smiles>

I was just jerkin' yer fins anyway.

I'd think that the flavor of anchovy would overpower even the largest of
olives???
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Blinky the Shark said:

Quoted message said:

Why don't you just skip the olives and eat the anchovies? ;-)

For the same reasons I prefer my peanut butter and jelly sandwiches to
have bread and my burgers to have buns: I like both the inside and the
outside, and I like the combination.

Olives are not high carb.

Olives are super high fat (albeit "good" fat) and salt. I love them, but I
don't
eat them often because they are just too caloric.

Quoted message said:

Last night I had ham slices wrapped around celery with a smidge of mayo.

When I ate low-carb I kept lettuce and lunchmeat around, loved making
rollups like that.

Now I'm avoiding processed meats--meats with high salt and nitrites--so I
don't buy lunchmeats very often. I miss them, though!

(Do you like egg salad? I like it in the summer wrapped up in lettuce.)

Omelet said:

In article <[email hidden]>,

Blinky the Shark said:

Quoted message said:

Why don't you just skip the olives and eat the anchovies? ;-)

For the same reasons I prefer my peanut butter and jelly sandwiches to
have bread and my burgers to have buns: I like both the inside and the
outside, and I like the combination.

Olives are not high carb.

Uh...I know. Still, when you like the inside *and* the outside of
something, you tend to eat both. That was my point, not carb counting.
🙂

Quoted message said:

I'd think that the flavor of anchovy would overpower even the largest of
olives???

I guess that would depend on what one considered "overpowering" and
that, in turn, would depend on if they liked anchovies.

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

In article <[email hidden]>, "cybercat" <[email hidden]>

Quoted message said:

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Blinky the Shark said:

> Why don't you just skip the olives and eat the anchovies? ;-)

For the same reasons I prefer my peanut butter and jelly sandwiches to
have bread and my burgers to have buns: I like both the inside and the
outside, and I like the combination.

Olives are not high carb.

Olives are super high fat (albeit "good" fat) and salt. I love them, but I
don't
eat them often because they are just too caloric.

True.

Calories STILL count even on a low carb diet.

Quoted message said:

Quoted message said:

Last night I had ham slices wrapped around celery with a smidge of mayo.

When I ate low-carb I kept lettuce and lunchmeat around, loved making
rollups like that.

Lettuce wraps are a godsend. I agree.

Quoted message said:

Now I'm avoiding processed meats--meats with high salt and nitrites--so I
don't buy lunchmeats very often. I miss them, though!

I do too for the most part, but this was free food.
They had a party at work yesterday and that was some of the few items
left in the break room 'frige for night shift that was remotely "safe"
for me to eat and still stick to the diet. ;-)

I don't buy lunch meats for the most part (unless I really really WANT
them for some silly reason) due to the salt content.

I've been drinking protein shakes at work for "dinner" for the past
three days. Isopure orange/pineapple. Carb Free.

I was glad for the celery sticks. There was no lettuce.

I behaved and avoided the Doritos Nacho Cheese chips. One of my
co-workers ran off with that bag early in the shift so that made it easy.

Quoted message said:

(Do you like egg salad? I like it in the summer wrapped up in lettuce.)

Yes! And Tuna Salad either wrapped in lettuce or dipped with celery
sticks.

Deviled eggs are really good too.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Blinky the Shark said:

Quoted message said:

Olives are not high carb.

Uh...I know. Still, when you like the inside *and* the outside of
something, you tend to eat both. That was my point, not carb counting.
🙂

Quoted message said:

I'd think that the flavor of anchovy would overpower even the largest of
olives???

I guess that would depend on what one considered "overpowering" and
that, in turn, would depend on if they liked anchovies.

--
Blinky RLU 297263

I understand that Anchovies are an acquired taste. At this point in
time, I've only ever used them as a flavoring in another recipe, not as
an actual entree. %-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

In article <[email hidden]>,

Blinky the Shark said:

Quoted message said:

Olives are not high carb.

Uh...I know. Still, when you like the inside *and* the outside of
something, you tend to eat both. That was my point, not carb counting.
🙂

Quoted message said:

I'd think that the flavor of anchovy would overpower even the largest of
olives???

I guess that would depend on what one considered "overpowering" and
that, in turn, would depend on if they liked anchovies.

--
Blinky RLU 297263

I understand that Anchovies are an acquired taste. At this point in
time, I've only ever used them as a flavoring in another recipe, not as
an actual entree. %-)

Ditto. Recently I've been using them as a flavoring in an olive recipe. 🙂

===

Pit olive.
Stuff something inside.
Eat.

===

So far, I've been content to buy them pre-made. 🙂

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

"Omelet" <[email hidden]> wrote

Quoted message said:

I've been drinking protein shakes at work for "dinner" for the past
three days. Isopure orange/pineapple. Carb Free.

You must have terrific willpower. I cannot drink anything for a meal,
my system seems to respond, "nice shake, where's dinner?"

Quoted message said:

I was glad for the celery sticks. There was no lettuce.

I behaved and avoided the Doritos Nacho Cheese chips. One of my
co-workers ran off with that bag early in the shift so that made it easy.

My husband loves Doritos. I at least have him eating plain white corn
chips now, less [censored] on them then Doritos.

Quoted message said:

Quoted message said:

(Do you like egg salad? I like it in the summer wrapped up in lettuce.)

Yes! And Tuna Salad either wrapped in lettuce or dipped with celery
sticks.

Deviled eggs are really good too.
--

Mmm hmmm. This morning I had scrambled eggs with shredded cheddar
tossed on a the end and hot chunky salsa on the side. Very nice. The cheese
began to melt, but did not break down and get all icky. Not a low salt
or a low fat meal, but it gets points for providing vegetables with
breakfast.

Re: Olives Redux

Group: rec.food.cooking Date: Fri, Jun 22, 2007, 9:03am (EDT-1) From:
[email hidden] (Omelet)
"Why don't you just skip the olives and eat the anchovies? ;-)
They are good on bland crackers."
--
Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack
Nicholson

I loved the green olives stuffed with pimentos,Anchovies were my
favorites in anything till I had to cut out the salt.Made many a good
Antipasto with them...
Cheers,Smitty

"Food and Films,What else is do you need?...Well.."

In article <[email hidden]>,

Blinky the Shark said:

Quoted message said:

I understand that Anchovies are an acquired taste. At this point in
time, I've only ever used them as a flavoring in another recipe, not as
an actual entree. %-)

Ditto. Recently I've been using them as a flavoring in an olive recipe. 🙂

===

Pit olive.
Stuff something inside.
Eat.

===

So far, I've been content to buy them pre-made. 🙂

--
Blinky RLU 297263

Ya lazy bum! ;-D
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>, "cybercat" <[email hidden]>

Quoted message said:

"Omelet" <[email hidden]> wrote

Quoted message said:

I've been drinking protein shakes at work for "dinner" for the past
three days. Isopure orange/pineapple. Carb Free.

You must have terrific willpower. I cannot drink anything for a meal,
my system seems to respond, "nice shake, where's dinner?"

Works been bizzy. ;-)
I mix up a 50 gram shake and it lasts for 6 hours.
Quells the appetite nicely.

I eat a small meat meal when I get home.

Quoted message said:

Quoted message said:

I was glad for the celery sticks. There was no lettuce.

I behaved and avoided the Doritos Nacho Cheese chips. One of my
co-workers ran off with that bag early in the shift so that made it easy.

My husband loves Doritos. I at least have him eating plain white corn
chips now, less [censored] on them then Doritos.

Gods I love flavored Doritos!
We simply don't buy them. No temptation in the house... but they do
appear at work for parties.

Jess' snagged them so it was no problem this time.
There was about 1/2 bag. It was busy for the first 4 hours so food was
not even a consideration. By the time I had time to make a meal, she'd
polished them off. <G>

Quoted message said:

Quoted message said:

Quoted message said:

(Do you like egg salad? I like it in the summer wrapped up in lettuce.)

Yes! And Tuna Salad either wrapped in lettuce or dipped with celery
sticks.

Deviled eggs are really good too.
--

Mmm hmmm. This morning I had scrambled eggs with shredded cheddar
tossed on a the end and hot chunky salsa on the side. Very nice. The cheese
began to melt, but did not break down and get all icky. Not a low salt
or a low fat meal, but it gets points for providing vegetables with
breakfast.

And almost no carbs! ;-D

I do enjoy Picante sauce with eggs and cheese.

I prefer Monterey Jack with eggs.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson