Adapting from The New York Times American Heritage cookbook
(by replacing the white vinegar) I salted two thin sliced
big cukes, let drain ten minutes, rinsed and dried and then
marinated them 2 hours in 3/4 cup White Balsamic Vinegar
with half that amount of sugar and a big, fine grinding of
white pepper. A big bowl of yuppie chow (mesclun) with some
very good olive oil over
it...then pile on a layer of these cucks, and toss. So good,
I ate all the cukes! blacksalt
General fitness, health and nutrition · Public discussion
Slightly different salad
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- General fitness, health and nutrition
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- 15 March 2004
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In article <[email hidden]>,
kalanamak said:
Adapting from The New York Times American Heritage
cookbook (by replacing the white vinegar) I salted two
thin sliced big cukes, let drain ten minutes, rinsed and
dried and then marinated them 2 hours in 3/4 cup White
Balsamic Vinegar with half that amount of sugar and a big,
fine grinding of white pepper. A big bowl of yuppie chow
(mescaline) with some very good olive oil over
it...then pile on a layer of these cukes, and toss. So
good, I ate all the cukes! blacksaltAh........ Grated San Pedro cactus? ;-)
K.
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