Olives

In article <[email hidden]>,

Blinky the Shark said:

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

Ooh baby! They are good!
And you can get pre-chopped (minced actually but they SAY chopped) black
olives in cans. Both Mario and Store brand where I am!

Less work. :-)

About 1/2 can chopped olives per can of tuna is enough.

Quoted message said:

Quoted message said:

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

<lol>

Fake crab bits in pasta salad...
--
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:

Omelet said:

Might be fun to start a TFS thread and check out other recipes.

I'm gonna make up a survey on TFS ingredients. Perhaps we can get more
datapoints by reaching people not in this thread and by reaching
lurkers.

I'll include everything I can remember from this thread (and what I may
have read elsewhere). I'm not gonna *research* it; it's Saturday and
I'm punched out. 😉

--
Blinky

Go for it! Should be interesting.
I've been awake since 19:30 last night.

19 hours now.
--
Peace, Om

Remove _ to validate e-mails.

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

On Sat, 16 Jun 2007 12:41:47 -0500, Omelet <[email hidden]>
wrote:

snippady doo daw

Quoted message said:

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

Omelet said:

In article <[email hidden]>, Blinky the

Shark said:

Quoted message said:

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.

<appropriately eating an omelet[1] as I respond to you> 🙂

I'm not into kitchen gadgets. But I did break down and buy one of
those little three-buck plastic tuna can squeezer disks last week.
And y'know, it really does work better than just pressing in the can
top. I think it's safer, too, which is one reason I bought it. I
squeeze hard, and I've seen a top buckle, exposing the sharp edges.

I hope you squeeze that can juice into a plate for the kitties!

I don't do cats. Cats are the devil's spawn. 🙂

Quoted message said:

Quoted message said:

[1] Made in a butter with a little sesame oil; consisting of lots of
shrimp, a bit of onion, a hint of Sri Racha hot sauce and some black
pepper. I was temped to use some avocado, but I only have one, and
that's got guacamole written all over it. 🙂

Ok, I keep seeing that sauce pop up from time to time. WTF is "Sri
Racha" and why do I want to eat it?

1. http://www.huyfong.com/no_frames/sriracha.htm

The chili garlic is also good.

2. It's something I got into (and I suspect this is common) from it
being on the table at Asian restaurants. It sits next to my stove where
it's only a foot and a squirt away from being peppery goodness.

Quoted message said:

If it's hot, no thanks.

3. Please ignore 1 and 2, above. 🙂

4. I suspect you wouldn't like me to share my New England clam chowder
with a bit of tabasco sauce, either. 🙂

Quoted message said:

Dad brought home Jalapeno corn chips yesterday! I ate about 20 of them
and they were sooooo good, but I sure paid for them last night!

🙂

Quoted message said:

They hurt like hell on the exit route if you know what I mean. <G>

They hurt you on the freeway on the way home from your Dad's? <wink>

Quoted message said:

Quoted message said:

Blinky

Be careful.

Life is like a bowl of Jalapenos. What you do today might burn your
ass tomorrow...

Sharks have pretty tough asses.

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

Omelet said:

In article <[email hidden]>,

Blinky the Shark said:

Quoted message said:

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.

Quoted message said:

Quoted message said:

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

Omelet said:

In article <[email hidden]>, Blinky the

Shark said:

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

Ooh baby! They are good! And you can get pre-chopped (minced actually
but they SAY chopped) black olives in cans. Both Mario and Store brand
where I am!

Less work. :-)

Aye. That's what I do. In addition to green eating olives I usually
keep a bottle of chopped/sliced/salad greenies ones on hand, too, as
ingredients.

Quoted message said:

About 1/2 can chopped olives per can of tuna is enough.

Noted.

Quoted message said:

Quoted message said:

Quoted message said:

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

<lol>

Fake crab bits in pasta salad...

I don't mind "krab" at all. I love the seafood salads that use it,
expeically the "shrimp and krab louie" from the live deli at my usual
grocery. And I've bought it packaged for green salads made at home.
Oh, and that same deli sometimes has macaroni salad with cubes of ham in
it, which is a nice combination. But I've never tried krab in a pasta
salad. I certainly shall, though!

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

Omelet said:

In article <[email hidden]>,

Blinky the Shark said:

Omelet said:

Might be fun to start a TFS thread and check out other recipes.

I'm gonna make up a survey on TFS ingredients. Perhaps we can get more
datapoints by reaching people not in this thread and by reaching
lurkers.

I'll include everything I can remember from this thread (and what I may
have read elsewhere). I'm not gonna *research* it; it's Saturday and
I'm punched out. 😉

--
Blinky

Go for it! Should be interesting.

I sent it to webmaster @ the site. Is that Chatty Cathy? I *think* it
is. She's flying a spam trap address here (albeit a special one -
details available if desired[1]) so I tried the site address.

Quoted message said:

I've been awake since 19:30 last night.

19 hours now.

I do that all the time. Hell, sometimes I *work* sixteen hours straight
(and I've worked more, but thankfully not recently!).

I have a goofy body clock. If I'm not forced into an artificial
schedule by Real Life (job, activities, etc.) and have several days that
are unstructured, my body falls into a natural rhythm where it wants to
sleep from about 5 AM to 10 AM. That will pretty much be the deal until
I have to force it back into a Real Life dominated cycle for the next
gig I get.

[1] Mailinator; a great idea for a niche service; the first service
described here: http://blinkynet.net/comp/emailtrix.html

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

In article said:

On Sat, 16 Jun 2007 12:41:47 -0500, Omelet <[email hidden]>
wrote:

snippady doo daw

Quoted message said:

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

I just hard boiled some eggs today, but am out of tuna. ;-)
I'll be sure to report, thanks!
--
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]>,

Omelet said:

In article
<[email hidden]>,

Dan Abel said:

In article <[email hidden]>,

Omelet said:

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.

Quoted message said:

Mix with canned tuna, chopped onion,

It'd HAVE to be green onions! I just cannot tolerate raw regular ones.
:-(

Quoted message said:

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!

Quoted message said:

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.

Blinky the Shark said:

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

Omelet said:

In article
<[email hidden]>,

Dan Abel said:

In article <[email hidden]>,
 Omelet <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I like to buy the pimento stuffed green salad olives.

Quoted message said:

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.

Quoted message said:

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

Quoted message said:

Quoted message said:

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 <[email hidden]>,

Omelet said:

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.

Quoted message said:

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/>

Leonard Blaisdell said:

In article <[email hidden]>,

Omelet said:

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.

Quoted message said:

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.

Both? That's a lot of effort for making dog food. 🙂

(I'll try the TI dressing some time; the eggs just sound wrong for TFS.)

--
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:

I hope you squeeze that can juice into a plate for the kitties!

I don't do cats. Cats are the devil's spawn. 🙂

You'll have to meet some of mine. :-)
Cuddly fur-purs and trainable.

Quoted message said:

Quoted message said:

Quoted message said:

[1] Made in a butter with a little sesame oil; consisting of lots of
shrimp, a bit of onion, a hint of Sri Racha hot sauce and some black
pepper. I was temped to use some avocado, but I only have one, and
that's got guacamole written all over it. 🙂

Ok, I keep seeing that sauce pop up from time to time. WTF is "Sri
Racha" and why do I want to eat it?

1. http://www.huyfong.com/no_frames/sriracha.htm

The chili garlic is also good.

2. It's something I got into (and I suspect this is common) from it
being on the table at Asian restaurants. It sits next to my stove where
it's only a foot and a squirt away from being peppery goodness.

Quoted message said:

If it's hot, no thanks.

3. Please ignore 1 and 2, above. 🙂

Heh! I don't mind a LITTLE bit of heat but I don't understand how some
people have any taste buds left sometimes.

Quoted message said:

4. I suspect you wouldn't like me to share my New England clam chowder
with a bit of tabasco sauce, either. 🙂

Quoted message said:

Dad brought home Jalapeno corn chips yesterday! I ate about 20 of them
and they were sooooo good, but I sure paid for them last night!

🙂

Quoted message said:

They hurt like hell on the exit route if you know what I mean. <G>

They hurt you on the freeway on the way home from your Dad's? <wink>

Only when gassing up. <G>

Dad lives with me.

Quoted message said:

Quoted message said:

Quoted message said:

Blinky

Be careful.

Life is like a bowl of Jalapenos. What you do today might burn your
ass tomorrow...

Sharks have pretty tough asses.

--
Blinky

I'll send some Habaneros your way then. <G>
--
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:

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.

Cutting out some of the salt really enhances the "olive" flavor.

Quoted message said:

Quoted message said:

Quoted message said:

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

Green or black olives?
--
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:

Fake crab bits in pasta salad...

I don't mind "krab" at all. I love the seafood salads that use it,
expeically the "shrimp and krab louie" from the live deli at my usual
grocery. And I've bought it packaged for green salads made at home.
Oh, and that same deli sometimes has macaroni salad with cubes of ham in
it, which is a nice combination. But I've never tried krab in a pasta
salad. I certainly shall, though!

--
Blinky

It's also excellent in both stir fry's and Omelets.
--
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]>,

Dan Abel said:

Quoted message said:

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.

BLACK olives, not green!
--
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]>,

Sheldon said:

Omelet omp said:

In article
<[email hidden]>,

Dan Abel said:

In article <omp [email hidden]>,
 Omelet <omp [email hidden]> wrote:

Quoted message said:

> I like to buy the pimento stuffed green salad olives.

Quoted message said:

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.

Quoted message said:

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

No.
They make me physically ill.
Raw onions and I do NOT get along.

Not sure why green onions and chives treat me differently.

Quoted message said:

Quoted message said:

Quoted message said:

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.

Ok.
--
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:

I hope you squeeze that can juice into a plate for the kitties!

I don't do cats. Cats are the devil's spawn. 🙂

You'll have to meet some of mine. :-)
Cuddly fur-purs and trainable.

ObFood: I'll have the kunk pao kitty, please. 🙂

Quoted message said:

Quoted message said:

Quoted message said:

> [1] Made in a butter with a little sesame oil; consisting of lots of
> shrimp, a bit of onion, a hint of Sri Racha hot sauce and some black
> pepper. I was temped to use some avocado, but I only have one, and
> that's got guacamole written all over it. 🙂

Ok, I keep seeing that sauce pop up from time to time. WTF is "Sri
Racha" and why do I want to eat it?

1. http://www.huyfong.com/no_frames/sriracha.htm

The chili garlic is also good.

2. It's something I got into (and I suspect this is common) from it
being on the table at Asian restaurants. It sits next to my stove where
it's only a foot and a squirt away from being peppery goodness.

Quoted message said:

If it's hot, no thanks.

3. Please ignore 1 and 2, above. 🙂

Heh! I don't mind a LITTLE bit of heat but I don't understand how some
people have any taste buds left sometimes.

I use less heat than I used to.

Quoted message said:

Quoted message said:

4. I suspect you wouldn't like me to share my New England clam chowder
with a bit of tabasco sauce, either. 🙂

Quoted message said:

Dad brought home Jalapeno corn chips yesterday! I ate about 20 of them
and they were sooooo good, but I sure paid for them last night!

🙂

Quoted message said:

They hurt like hell on the exit route if you know what I mean. <G>

They hurt you on the freeway on the way home from your Dad's? <wink>

Only when gassing up. <G>

Harf! 🙂

Quoted message said:

Dad lives with me.

Ah.

Quoted message said:

Quoted message said:

Quoted message said:

> Blinky

Be careful.

Life is like a bowl of Jalapenos. What you do today might burn your
ass tomorrow...

Sharks have pretty tough asses.

Quoted message said:

I'll send some Habaneros your way then. <G>

I said "pretty tough". If I burn out the seal back there, I'll leak
and sink to the sea bed.

That said, look at the Scoville numbers for those habaneros here, and
compare to the naga jolokia higher up on the table:

http://en.wikipedia.org/wiki/Scoville_scale

The pepper:

http://en.wikipedia.org/wiki/Naga_Jolokia_pepper

Insane, I tellya!

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

Omelet said:

In article <[email hidden]>,

Blinky the Shark said:

Quoted message said:

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.

Cutting out some of the salt really enhances the "olive" flavor.

Quoted message said:

Quoted message said:

> 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

Green or black olives?

Green.

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