Thread: 101 Simple Salads

aem wrote:

> Number 14 is a Moroccan carrot salad. If you wanted to plump the
> raisins for it, what would you use? -aem

Lemonade or lightly-salted water.

Bob

"aem" <[email protected]> wrote in message
news:[email protected]...
> Mark Bitman's article in today's NYTimes food section is a compendium
> of 101 simple salads making use of summer's bounty of fresh vegetables
> and fruits. Worth saving for ideas and shopping lists. This is a
> link to the story, which also has links to 8 salad dressings and a
> mayonnaise.
>
> http://www.nytimes.com/2009/07/22/di...r=1&ref=dining
>
> Number 14 is a Moroccan carrot salad. If you wanted to plump the
> raisins for it, what would you use? -aem
>
Wine is always good.

aem wrote:
> http://www.nytimes.com/2009/07/22/di...r=1&ref=dining
>
> Number 14 is a Moroccan carrot salad. If you wanted to plump the
> raisins for it, what would you use? -aem
>


How about gin? Or cheap basalmic vinegar?

Bob

zxcvbob wrote:
>
> aem wrote:
> > http://www.nytimes.com/2009/07/22/di...r=1&ref=dining
> >
> > Number 14 is a Moroccan carrot salad. If you wanted to plump the
> > raisins for it, what would you use? -aem
>
> How about gin? Or cheap basalmic vinegar?

I was just about to mention gin.

Also, wouldn't poaching be better than mere soaking?

aem wrote:
> Mark Bitman's article in today's NYTimes food section is a compendium
> of 101 simple salads making use of summer's bounty of fresh vegetables
> and fruits. Worth saving for ideas and shopping lists. This is a
> link to the story, which also has links to 8 salad dressings and a
> mayonnaise.
>
> http://www.nytimes.com/2009/07/22/di...r=1&ref=dining
>
> Number 14 is a Moroccan carrot salad. If you wanted to plump the
> raisins for it, what would you use? -aem
>
aem - Thanks for the link.

Bob

aem wrote on Wed, 22 Jul 2009 11:18:07 -0700 (PDT):

>
> http://www.nytimes.com/2009/07/22/di...r=1&ref=dining

Thanks! I've added the URL to my Salads folder.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"aem" <[email protected]> wrote in message
news:[email protected]...
> Mark Bitman's article in today's NYTimes food section is a compendium
> of 101 simple salads making use of summer's bounty of fresh vegetables
> and fruits. Worth saving for ideas and shopping lists. This is a
> link to the story, which also has links to 8 salad dressings and a
> mayonnaise.
>
> http://www.nytimes.com/2009/07/22/di...r=1&ref=dining
>
> Number 14 is a Moroccan carrot salad. If you wanted to plump the
> raisins for it, what would you use? -aem
>

Thanks for the link. I've saved and printed it. Lots of good ideas.
Janet

bulka <[email protected]> wrote:

> BTW, learned the term "resto" from this group, some aussie/kiwi
> thing?

It probably comes from French. The word is very widely used in France.

Victor

aem wrote:

> Number 14 is a Moroccan carrot salad. If you wanted to plump the
> raisins for it, what would you use? -aem
>
plain warm water always works for me.

aem wrote:
> Mark Bitman's article in today's NYTimes food section is a compendium
> of 101 simple salads making use of summer's bounty of fresh vegetables
> and fruits. Worth saving for ideas and shopping lists. This is a
> link to the story, which also has links to 8 salad dressings and a
> mayonnaise.
>
> http://www.nytimes.com/2009/07/22/di...r=1&ref=dining
>
> Number 14 is a Moroccan carrot salad. If you wanted to plump the
> raisins for it, what would you use? -aem
>

Amaretto. I think the almondy flavor would add something to the cumin
flavored salad.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Wed, 22 Jul 2009 20:49:22 -0500, Janet Wilder
<[email protected]> wrote:

>aem wrote:

>> Number 14 is a Moroccan carrot salad. If you wanted to plump the
>> raisins for it, what would you use? -aem
>>
>
>Amaretto. I think the almondy flavor would add something to the cumin
>flavored salad.

Orange is also good..either orange juice, or in one instance of a
carrot salad recipe I saw, orange flower water.


Christine
--
http://nightstirrings.blogspot.com

On Wed, 22 Jul 2009 11:18:07 -0700 (PDT), aem <[email protected]>
wrote:

>Mark Bitman's article in today's NYTimes food section is a compendium
>of 101 simple salads making use of summer's bounty of fresh vegetables
>and fruits. Worth saving for ideas and shopping lists. This is a
>link to the story, which also has links to 8 salad dressings and a
>mayonnaise.
>
> http://www.nytimes.com/2009/07/22/di...r=1&ref=dining
>

Thanks for the story. I need to try the tomato - soy sauce - sesame
oil idea (#15) right away.

Tara

Christine Dabney wrote:
> On Wed, 22 Jul 2009 20:49:22 -0500, Janet Wilder
> <[email protected]> wrote:
>
>> aem wrote:
>
>>> Number 14 is a Moroccan carrot salad. If you wanted to plump the
>>> raisins for it, what would you use? -aem
>>>
>> Amaretto. I think the almondy flavor would add something to the cumin
>> flavored salad.
>
> Orange is also good..either orange juice, or in one instance of a
> carrot salad recipe I saw, orange flower water.
>

I think orange would be great. How about soaking the raisins in Gran
Marnier? <g>


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Jul 22, 1:18*pm, aem <aem_ag...@yahoo.com> wrote:
>
> *http://www.nytimes.com/2009/07/22/di...r=1&ref=dining

Nice, thanks!

On Jul 22, 8:08*pm, projectile vomit chick
<projectilevomitch...@netzero.com> wrote:
> On Jul 22, 1:18*pm, aem <aem_ag...@yahoo.com> wrote:
>
>
>
> > *http://www.nytimes.com/2009/07/22/di...r=1&ref=dining
>
> Nice, thanks!

Uhhh, are you feeling all right? <g> -aem

On Wed, 22 Jul 2009 20:35:49 -0700 (PDT), aem <[email protected]>
wrote:

>On Jul 22, 8:08*pm, projectile vomit chick
><projectilevomitch...@netzero.com> wrote:
>> On Jul 22, 1:18*pm, aem <aem_ag...@yahoo.com> wrote:
>>
>>
>>
>> > *http://www.nytimes.com/2009/07/22/di...r=1&ref=dining
>>
>> Nice, thanks!
>
>Uhhh, are you feeling all right? <g> -aem

My reaction too.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jul 22, 10:35*pm, aem <aem_ag...@yahoo.com> wrote:
> On Jul 22, 8:08*pm, projectile vomit chick
>
> <projectilevomitch...@netzero.com> wrote:
> > On Jul 22, 1:18*pm, aem <aem_ag...@yahoo.com> wrote:
>
> > > *http://www.nytimes.com/2009/07/22/di...r=1&ref=dining
>
> > Nice, thanks!
>
> Uhhh, are you feeling all right? * * *<g> *-aem

Yes, I love salads and there are lots of ideas there!

Janet Wilder <[email protected]> wrote in news:0020e6f8$0$29965
$[email protected]:

> Christine Dabney wrote:
>> On Wed, 22 Jul 2009 20:49:22 -0500, Janet Wilder
>> <[email protected]> wrote:
>>
>>> aem wrote:
>>
>>>> Number 14 is a Moroccan carrot salad. If you wanted to plump the
>>>> raisins for it, what would you use? -aem
>>>>
>>> Amaretto. I think the almondy flavor would add something to the cumin
>>> flavored salad.
>>
>> Orange is also good..either orange juice, or in one instance of a
>> carrot salad recipe I saw, orange flower water.
>>
>
> I think orange would be great. How about soaking the raisins in Gran
> Marnier? <g>
>
>

You just really want to get some booze into that salad, don't you :-)

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

aem wrote:

> http://www.nytimes.com/2009/07/22/di...r=1&ref=dining

Thanks for the heads-up. Nice ideas there.
>
> Number 14 is a Moroccan carrot salad. If you wanted to plump the
> raisins for it, what would you use? -aem

Sherry?
--
Cheers
Chatty Cathy