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Thread: 101 Simple Salads

  1. #1
    aem Guest

    Default 101 Simple Salads

    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


  2. #2
    Bob Terwilliger Guest

    Default Re: 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




  3. #3
    brooklyn1 Guest

    Default Re: 101 Simple Salads


    "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.




  4. #4
    zxcvbob Guest

    Default Re: 101 Simple Salads

    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

  5. #5
    Mark Thorson Guest

    Default Re: 101 Simple Salads

    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?

  6. #6
    Bob Muncie Guest

    Default Re: 101 Simple Salads

    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

  7. #7
    James Silverton Guest

    Default Re: 101 Simple Salads

    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


  8. #8
    Janet Bostwick Guest

    Default Re: 101 Simple Salads


    "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



  9. #9
    Victor Sack Guest

    Default Re: 101 Simple Salads

    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

  10. #10
    Goomba Guest

    Default Re: 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
    >

    plain warm water always works for me.

  11. #11
    Janet Wilder Guest

    Default Re: 101 Simple Salads

    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.

  12. #12
    Christine Dabney Guest

    Default Re: 101 Simple Salads

    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

  13. #13
    Tara Guest

    Default Re: 101 Simple Salads

    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

  14. #14
    Janet Wilder Guest

    Default Re: 101 Simple Salads

    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.

  15. #15
    projectile vomit chick Guest

    Default Re: 101 Simple Salads

    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!

  16. #16
    aem Guest

    Default Re: 101 Simple Salads

    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

  17. #17
    sf Guest

    Default Re: 101 Simple Salads

    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.

  18. #18
    projectile vomit chick Guest

    Default Re: 101 Simple Salads

    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!

  19. #19
    Rhonda Anderson Guest

    Default Re: 101 Simple Salads

    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


  20. #20
    ChattyCathy Guest

    Default Re: 101 Simple Salads

    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

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