Olives

Omelet said:

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!

Quoted message said:

It's also excellent in both stir fry's and Omelets.

Thanks! I never thought to use it in those.

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Blinky the Shark said:

Omelet said:

In article <[email hidden]>,

Blinky the Shark 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. 🙂

KUNG pao, dammit. Stupid fins!

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Blinky RLU 297263
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In article <[email hidden]>,

Blinky the Shark said:

Quoted message said:

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.

I actually enjoy stuffed Jalapenos, grilled, but I prefer to let them
ripen to red first and make sure I remove all the seeds and veins.

Quoted message said:

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.

;-D

Quoted message said:

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

Handy link, thanks!
I actually have pepper spray on hand but don't use it to season food. <G>
It accompanies me on walks to ward off any loose dogs. This being Texas,
there are a number of Rotties and Pits in the area.

Quoted message said:

The pepper:

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

Insane, I tellya!

--
Blinky

Indeed! ;-)
--
Peace, Om

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"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:

In article <[email hidden]>,

Blinky the Shark 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:

>> 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.

Ok. I'll have to desalinate them first!
BTW, you can reduce the salt in Anchovies by soaking too, and KEEP the
resulting soaking water for cooking. Just freeze it until you are ready
to use it.
--
Peace, Om

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

In article <[email hidden]>,

Blinky the Shark said:

Blinky the Shark said:

Omelet said:

In article <[email hidden]>,
Blinky the Shark <[email hidden]> wrote:

> > 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. 🙂

KUNG pao, dammit. Stupid fins!

I've learned to overlook typos on Usenet for the most part, unless the
typo ends up as too punny to resist. <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]>,

Omelet said:

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!

Yes, I would put in the black olives with the dill pickles (or relish,
lacking the pickles), just not the green olives.

In article
<[email hidden]>,

Dan Abel said:

In article <[email hidden]>,

Omelet said:

In article
<[email hidden]>,

Dan Abel 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!

Yes, I would put in the black olives with the dill pickles (or relish,
lacking the pickles), just not the green olives.

No worries. :-)

I have never, to date, used green olives in egg or tuna salads.
--
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:

Omelet said:

In article <[email hidden]>,
Blinky the Shark <[email hidden]> wrote:

> > 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.

>
> >> 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.

Ok. I'll have to desalinate them first!

Fair enough.

My work here is almost complete... 🙂

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Blinky RLU 297263
Killing all posts from Google Groups
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On 16 Jun 2007 18:38:54 GMT, Blinky the Shark <[email hidden]>

Quoted message said:

blake murphy said:

On 16 Jun 2007 00:31:45 GMT, Blinky the Shark <[email hidden]>

Quoted message said:

blake murphy wrote:
> On 15 Jun 2007 02:06:34 GMT, Blinky the Shark <[email hidden]>
> 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?sn=E080420030200057&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

When I lived in Germany the local farmers market had a guy that sold Olives
stuffed with Feta Cheese.

I don't think any of them ever made it as far as my refrigerator.

In article <[email hidden]>,

Quoted message said:

When I lived in Germany the local farmers market had a guy that sold Olives
stuffed with Feta Cheese.

I don't think any of them ever made it as far as my refrigerator.

That does sound good!
--
Peace, Om

Remove _ to validate e-mails.

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

[email hidden] wrote in
news:[email hidden]:

Quoted message said:

When I lived in Germany the local farmers market had a guy that sold
Olives stuffed with Feta Cheese.

I don't think any of them ever made it as far as my refrigerator.

We have all sorts over here. Stuffed with fetta, stuffed with anchovies,
stuffed with chilli, stuffed with olives, stuffed with sun dried
tomatos....... etc, etc.

They're ok for antipasto etc.

--
Peter Lucas
Brisbane
Australia

Come to the edge, Life said.
They said: We are afraid.
Come to the edge, Life said.
They came.
Life pushed them...and they flew."
-Guillaume Apollinaire-