From wetleather@micapeak.com Mon Apr 21 15:33:14 1997
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From: Fogobum@aol.com
To: Northwest Bikers Social Mailing List
Subject: aHA! It's a salad sauce
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On page 21 of Cooking with Wetleather, one finds a submission by Bill Johns
entitled "Sydney Smith's Salad". Since the inception of the cookbook, it's
been a source of argument and contention; is it a salad? is it a salad
dressing? I have discovered absolute and incontrovertible proof it's a salad
dressing. Well, a "salad sauce", but they're arguably the same thing.
Lines marked "Sydney" are from the recipe in the Wetleather cookbook. Lines
marked "Hill" are from Mrs. Hill's Southern Practical Cookery and Receipt
Book, Annabella P. Hill, facsimile published by the University of South
Carolina (ISBN 1-57003-048-0). Stuff marked "Commentary" is your humble chef
redacteur.
Sydney: To make this condiment, your poet begs
the pounded yellow of two hard-boil'd eggs
Hill: boil three eggs until the yolks are hard; separate them from the
whites; mash them smoothly with the back of a wooden spoon;
Commentary: two hard boiled egg yolks, mashed
Sydney: Two boiled potatoes, passed through kitchen sieve,
Smoothness and softness to the salad give.
Hill: Mash a small Irish potato with a large tablespooonful of thick cream.
Strain the potato through a sieve, mix with the egg;
Commentary:I decided entirely without evidence that Sydney lived in a place
and time with little teeny potatoes, and I've never liked unaged dairy
products on my greens. One medium boiled potato, riced.
Sydney: Let onion atoms lurk within the bowl,
and half-suspected, animate the whole.
Hill: [Nothing.]
Commentary: no GARLIC? I took one thin slice of a small onion, and mashed and
chopped it finely. There shouldn't be any noticable chunks of onion, but
there should be a background of onionness. Next time, perhaps I'll mash a
slice of onion to a pulp in the mortar. I also rubbed the bowl briskly with a
clove of garlic.
Sydney: Of mordant mustard add a single spoon,
Distrust the condiment that bites so soon;
Hill: Add a teaspoonful of mustard,
Commentary: A heaping dessertspoon of mustard. It wasn't too much, but it was
close to the edge. Sydney was right to be suspicious!
Sydney: [Nothing]
Hill: one [teaspoon] of loaf sugar heaped,
Commentary: I skipped the sugar; it'd probably be a good addition for palates
accustomed to sweet dressings.
Sydney: But deem it not, thou man of herbs, a fault
to add a double quantity of salt;
Hill: a teaspoonful of salt
Commentary: I went with Hill here. First, I suspect that our prepared mustard
is saltier than that used in Sydney's time, and second, I was saving some of
my salt budget for later. One level measuring teaspoon salt
Sydney: Four times the spoon with oil of Lucca crown,
Hill: There is a prejudice with many against the use of olive oil; this is
needless if the oil is fresh; no taste of it is discernible. The clarified
essence of ham may be used in its place. Butter does not answer well. When
cold the particles harden, and separate from the vinegar. The suace, by some,
is preferred without oil or butter, using only salt, pepper, vinegar, and
sugar.
Commentary: Given the quantity of vinegar Hill suggests compared to Sydney
(see next section), I decided that, though the mustard and salt were clearly
intended to be measured with teaspoons, oil and vinegar would be measured
with tablespoons. 1/4 cup good olive oil.
Sydney: And twice with vinegar procur'd from town;
Hill: A wineglass of good apple vinegar.
Commentary: "vinegar procur'd from town" would, I think, imply a good cider
vinegar, as Hill, in contrast to the (presumably then imported) wine vinegar
I used. 1/8th cup cheap wine vinegar.
Sydney: And lastly o'er the flavour'd compound toss
A magic soupcon of anchovy sauce.
Hill: [No such thing]
Commentary: Arguably, a reasonable man would mash a half a filet of anchovy,
or squeeze a drop or two of anchovy paste from the tube, or even dash in a
bit of Worchestershire sauce. I, having a fondness for Thai fish sauce and a
fresh bottle thereof, sprinkled liberally therefrom (hence the careful
rationing of the salt, above).
Hill: For a quart of lettuce
Sydney: Oh, green and glorious! Oh, herbaceous treat!
Commentary: Sydney is not particularly specific here. I sliced one fairly
small head of romaine roughly 3/8 inch thick crossways.
Hill: Put this sauce on the bottom of a salad bowl.
Sydney: [Nothing]
Commentary: After briskly stirring the dressing ingredients, add the lettuce,
toss to coat with the sauce.
Hill: [Nothing]
Sydney: Twould tempt the dying anchorite to eat;
Back to the world he'd turn his fleeting soul,
And plunge his fingers in the salad-bowl!
Commentary: It's quite good, but use a fork.
Hill: [Nothing]
Sydney: Serenely full, the epicure would say,
"Fate cannot harm me, I have dined today."
Commentary: Serves two.
Ride safe, eat dangerously,
Martin
Real Men make hollandaise
over medium heat.
From wetleather@micapeak.com Tue May 6 14:22:00 1997
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Date: Tue, 6 May 1997 14:14:46 -0700
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: wrong
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In-Reply-To: from "rider@pullman.com" at May 6, 97 01:40:11 pm
Status: RO
I said:
> >I've left out
> >the vinaigrettes (as anybody can whip up a satisfactory vinaigrette)
Bill bemoaned:
> I can't. Please describe your favor method(s) for whipping up tastey
> viaigrettes.
YOUR problem is that you eschew the use of vast quantities of good olive
oil, which is absolutely essential to vinaigrette. Vinaigrette without oil
is just vinegar, which doesn't even need to be whipped (assuming it's not
bad vinegar).
To wit:
Much olive oil
An herb
Some spice
Salt [optional]
Garlic [mandatory]
Several kinds of vinegar
Combine all ingredients except vinegar. Add vinegar until it tastes good.
(I usually do this directly onto a salad, unless there's an ingredient
that requires pre-mixing, such as anchovies).
Ride safe, eat dangerously,
Martin
Martin Golding | Since I ate lots of olive oil when it was bad for me,
DoD #236 | do I have to eat twice as much now to make up?
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Tue Oct 27 23:15:08 1998
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From: "Kathy E. Gill"
To: Northwest Bikers Social Mailing List
Subject: Re: Cookoff memories - recipe
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>Alright, you lot, RECIPES! I want RECIPES!
>
> - EC
EC -- i will try to remember to ship the peanuts tomorrow (wed) ...
Pasta Salad (with 2 WL ingredients)
PASTA:
1 lb Penne pasta
Cook pasta in large pot of boiling salted water until just tender but still
firm to bite, stirring occasionally. Drain. Rinse under cold water; drain
well. Transfer pasta to large bowl.
DRESSING:
1 Garlic clove, quartered
1 tsp Salt
1 c lightly packed stemmed fresh Italian parsley
1/4 c Fresh lemon juice (2-3 lemons)
1/4 c Red wine vinegar
1 tsp Curry powder
1 tsp Sugar
3/4 tsp Ground cumin
1/2 tps Pepper
1 c Olive oil -- extra light
Blend garlic and salt to paste in food processor. Add parsley and mince.
Blend in lemon juice, vinegar, curry, sugar, cumin and pepper. With machine
running, gradually add oil through feed tube in thin steady stream.
OTHER:
1/2 Red onion -- peeled, finely chopped
1 c Sliced Kalamata olives -- pitted
2/3 c Dried currants
2/3 c Figs -- dried, chopped/chunked
1 c Toasted pine nuts [about 10 minutes at 350 degrees on cookie sheet]
Pour dressing over pasta. Add onion, olives, currants, figs and pine nuts
to pasta and toss. Season with pepper. Cover and refrigerate until chilled,
about 2 hours. Can be made 1 day ahead, as this one was.
GARNISH:
Fresh parsley sprigs
Cherry tomatoes
Thanks to da Judge & Assistant for liking the salad!
kathy
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Kathy E. Gill, http://www.dotparagon.com/R65/
WWW design • writing • training - http://www.dotparagon.com/
Mac Advocacy - http://www.halcyon.com/kegill/mac/
Sometimes I wonder if men and women really suit each other. Perhaps they
should live next door and just visit now and then.
--- Katharine Hepburn
From wetfood@micapeak.com Thu Oct 29 09:34:49 1998
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From: "'Nick' Olson"
To: Pacific NW Motorcycle Food Forum
Subject: Cranberry Salad
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Wonderful for the upcoming holidays, I offer...
Cranberry Salad
1 lb ground cranberries
2 cups sugar
1 cup crushed pineapple
1 cup small marshmallows
2 cups whipped cream
½ cup chopped nuts (pecans, walnuts, etc.)
Make and let set up overnight in the refrigerator.
Authorized substitutions (if need be) :)
Use canned whole cranberry sauce and only 1/2 cup sugar
Use Cool Whip instead of whipped cream
Nick...
:-.,_,.-:*'``'*:-.,_,.-:*'``'*:-.,_,.-:*'``'*:-.,_,.-:*'`-:-.,_,.-:
Nils R. 'Nick' Olson -:- Spanaway, WA -:- N7BCV
nickolson@seanet.com www.seanet.com/~nickolson/
From wetfood@micapeak.com Thu Oct 29 10:29:04 1998
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Re: Cranberry Salad
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Status: RO
Nick says:
>..
> 2 cups whipped cream
> =BD cup chopped nuts (pecans, walnuts, etc.)
Is that 1/2 or 1/4 (frigging damned annoying 7bit conversions)?
> Use Cool Whip instead of whipped cream
This is wetfood. We don't do that here. I wonder if I should persuade
Carol to modify the FAQ....?
Ride what makes you giggle, cook what makes you gobble,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Thu Oct 29 11:19:16 1998
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From: Luwenth the Lewd
To: Northwest Bikers Social Mailing List
Subject: Re: Cookoff memories
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Leigh Ann Hussey writes:
=> That was entirely Martin's fault. :) And it was "Garlic Slewn
=> Salad".
=Recipe! Recipe! (the cry of the common or garden-variety Evil Californian)
1) Turn on fan
2) Grate a bunch of Elephant Garlic into coleslw shaped chunks
3) Turn fan on higher or add another fan
4) Soak Grated garlic in saltwater for a while
5) Grate some carrots to look sorta like the garlic
6) Drain Garlic, squeezing
7) Add Raisins, Mayonaise, Honey, and Garlic to Carrots
8) Stir
9) Serve, with warning to other people.
= - EC, who's just about ready to gear up for Cooking with wL vol 2...
Whee!!! I want one this time around :)
-- Ricky
---
'94 ST1100 'Turvy' luwenth@netscum.com
"It's not, 'Are you paranoid?' It's 'Are you paranoid enough?'" -- unknown
From wetfood@micapeak.com Thu Oct 29 16:24:50 1998
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From: "'Nick' Olson"
To: Pacific NW Motorcycle Food Forum
Subject: Re Cranberry Salad [corrected]
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Status: RO
Martin points out that my extended ASCII character set "1/2" badly
translated into "=BD" I am so sorry. At the risk of being charged with
padding stats I will repeat:
~ ~ ~ ~ ~
Cranberry Salad
1 lb ground cranberries
2 cups sugar
1 cup crushed pineapple
1 cup small marshmallows
2 cups whipped cream
1/2 cup chopped nuts (pecans, walnuts, etc.)
Make and let set up overnight in the refrigerator.
Authorized substitutions (if need be) :)
Use canned whole cranberry sauce and only 1/2 cup sugar
Use Cool Whip* instead of whipped cream
*"Not permitted for WetFolk unless lactose intolerant."
~ ~ ~ ~ ~
I defend the second offered substitution.
Some substitutions are medically necessary; she's the only Mother I have.
Nick...
From wetfood@micapeak.com Fri Aug 27 14:06:13 1999
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: tabbouli
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> Wednesday's "Contra Costa Times" had a recipe for tabbouleh salad that
> looked really good---and different from mine, since it adds walnuts and
> olives. The particular lady who created this particular recipe is Sal
> Tompkins, born in Syria and lived there until she was 12. She writes, "My
> tabbouleh has become my signature dish. It started when I made it for a
> party my book group had every yar. They didn't leave a bit of it, and
> tabbouleh became what everyone wanted me to bring to gatherings." It's a
> little different from my own recipe, so thought I'd share it with Brat Chat:
>
> SAL'S TABBOULEH SALAD (serves 4)
> 1/2 cup medium-coarse bulgur wheat
> Leaves of one bunch of parsley, cleaned
> 4 to 5 sprigs of fresh mint leaves or 1 teaspoon dried
> 1/2 cup coarsely chopped walnuts
> 1/3 cup chopped sweet onion or green onions
> 1 large tomato, seeded and chopped
> 1 large cucumber, chopped
> 1/4 cup olives
> Juice of 1 lemon (if lemon is large, taste after using one half, then add
> remaining juice if desired)
> 1 teaspoon salt
> 1/4 teaspoon pepper
> 6 washed Romaine or iceberg lettuce leaves, chopped
>
> 1. Place bulgur in a large bowl. Rinse in cold water, leaving
> approximately 1/8-inch clean water on top. After 45 minutes, water will be
> absorbed.
>
> 2. In food processor, chop parsley and mint. Add to bulgur.
>
> 3. Add remaining ingredients except lettuce.
>
> 4. Line a large salad bowl with crisped lettuce leaves. Place tabbouleh
> in bowl and chill.
>
> Cook's note: The secret to this dish is texture. Chop all ingredients so
> that they are uniform in size, about 1/4 inch. Take care not to
> over-mince. This keeps well stored air-tight in the refrigerator for a
> couple of days.
>
> Per serving:
[stupid statistics cheerfully elided. :-Pthpthptht!
Eat to ride, ride to dinner,
Martin
Martin Golding | Chop fast, bleed slow,
DoD #236 DBS #1 MAB #2 UB #3 SMTC #3 KotLQ KotSM | and have another beer.
martin@plaza.ds.adp.com Portland, OR