Page 1 of 6 123 ... LastLast
Results 1 to 20 of 109

Thread: Cucumber salad recipe for Andy

  1. #1
    Stan Horwitz Guest

    Default Cucumber salad recipe for Andy

    Andy, here's how I make that 2nd Avenue Deli cucumber salad that I
    mentioned when we ate lunch at the Reading Terminal farmers market last
    Sunday.

    Unfortunately, I can't find my copy of the 2nd Avenue Deli cookbook.
    Fortunately, the recipe's very easy and I am pretty sure I remember it.
    If you want the official recipe, you can buy the 2nd Ave. Deli cookbook
    on amazon.com. I just checked and it is in stock.

    Anyway, slice four large kirby cucumbers (I prefer regular cukes
    though). Slice them as thin as you can. Slice a small or medium size
    onion and shred one carrot (or finely dice it). I use a $20 vegetable
    slicer; its a poor man's mandolin, but it works fine.

    Then I put the cucumber, carrot, and onion in a large zip lock bag and
    mix them up so the onion and sliced cucumbers are evenly distributed.
    The original recipe says to add in half a teaspoon of white pepper, but
    I don't like that stuff (it has no flavor), so I use a bit of regular
    ground pepper instead. Then I add in one cup of Splenda (the recipe
    calls for regular sugar). Next, goes in four cups of Heinz white
    vinegar. Close the bag tightly and mix up the ingredients thoroughly by
    shaking the bag vigorously.

    Note that I am not sure about the amounts of sweetener and vinegar. The
    idea with the vinegar is to have enough to cover the sliced vegies, but
    not drench them. I would start with half a cup of sweetener and just see
    how it looks after you add in everything else.

    Let this sit in your refrigerator over night so the flavors have time to
    blend and the cucumbers get slightly pickled. I also give the bag a
    rigorous shaking two or three times at least an hour apart, in order to
    make sure all the sweetener and vinegar get evenly distributed.

    I made a big batch of this salad for my sister's engagement party a few
    years ago. It turned out fantastic and every bit of it was eaten. I also
    received lots of compliments on it.

    There's also a health salad recipe in the same cookbook, which is really
    the same as the cucumber salad recipe, except you substitute one head of
    shredded cabbage. It is very good and I also made a big bowl of that for
    my sister's engagement party and it was a big hit. The 2nd Avenue Deli
    serves this health salad free at their deli, which is located in
    Manhattan on 33rd Street just west of 3rd Avenue.

  2. #2
    ChattyCathy Guest

    Default Re: Cucumber salad recipe for Andy

    On Tue, 20 May 2008 05:10:23 -0400, Stan Horwitz wrote:

    <snippety>
    >
    > Anyway, slice four large kirby cucumbers (I prefer regular cukes
    > though). Slice them as thin as you can. Slice a small or medium size
    > onion and shred one carrot (or finely dice it). I use a $20 vegetable
    > slicer; its a poor man's mandolin, but it works fine.


    A question Stan. I thought kirby cukes were pretty small? I don't see them
    often 'round here but we do get plenty regular and English cukes too. I
    think I might try the English, because the skins are not as tough...

    >
    > Then I put the cucumber, carrot, and onion in a large zip lock bag and
    > mix them up so the onion and sliced cucumbers are evenly distributed.
    > The original recipe says to add in half a teaspoon of white pepper, but
    > I don't like that stuff (it has no flavor), so I use a bit of regular
    > ground pepper instead. Then I add in one cup of Splenda (the recipe
    > calls for regular sugar). Next, goes in four cups of Heinz white
    > vinegar. Close the bag tightly and mix up the ingredients thoroughly by
    > shaking the bag vigorously.
    >
    > Note that I am not sure about the amounts of sweetener and vinegar. The
    > idea with the vinegar is to have enough to cover the sliced vegies, but
    > not drench them. I would start with half a cup of sweetener and just see
    > how it looks after you add in everything else.


    Ah - was gonna ask about the amounts... I am gonna use sugar, so how
    'sweet' is this supposed to be? Just sweet-ish or fairly sweet? Or is that
    sort of 'personal preference'?

    <more snippety>

    Thanks, this sounds like it's worth a shot.
    --
    Cheers
    Chatty Cathy

    Egg tastes better when it's not on your face...


  3. #3
    ChattyCathy Guest

    Default Re: Cucumber salad recipe for Andy

    On Tue, 20 May 2008 05:10:23 -0400, Stan Horwitz wrote:

    <snippety>
    >
    > Anyway, slice four large kirby cucumbers (I prefer regular cukes
    > though). Slice them as thin as you can. Slice a small or medium size
    > onion and shred one carrot (or finely dice it). I use a $20 vegetable
    > slicer; its a poor man's mandolin, but it works fine.


    A question Stan. I thought kirby cukes were pretty small? I don't see them
    often 'round here but we do get plenty regular and English cukes too. I
    think I might try the English, because the skins are not as tough...

    >
    > Then I put the cucumber, carrot, and onion in a large zip lock bag and
    > mix them up so the onion and sliced cucumbers are evenly distributed.
    > The original recipe says to add in half a teaspoon of white pepper, but
    > I don't like that stuff (it has no flavor), so I use a bit of regular
    > ground pepper instead. Then I add in one cup of Splenda (the recipe
    > calls for regular sugar). Next, goes in four cups of Heinz white
    > vinegar. Close the bag tightly and mix up the ingredients thoroughly by
    > shaking the bag vigorously.
    >
    > Note that I am not sure about the amounts of sweetener and vinegar. The
    > idea with the vinegar is to have enough to cover the sliced vegies, but
    > not drench them. I would start with half a cup of sweetener and just see
    > how it looks after you add in everything else.


    Ah - was gonna ask about the amounts... I am gonna use sugar, so how
    'sweet' is this supposed to be? Just sweet-ish or fairly sweet? Or is that
    sort of 'personal preference'?

    <more snippety>

    Thanks, this sounds like it's worth a shot.
    --
    Cheers
    Chatty Cathy

    Egg tastes better when it's not on your face...


  4. #4
    Margaret Suran Guest

    Default Re: Cucumber salad recipe for Andy

    ChattyCathy wrote:
    > On Tue, 20 May 2008 05:10:23 -0400, Stan Horwitz wrote:
    >
    > <snippety>
    >> Anyway, slice four large kirby cucumbers (I prefer regular cukes
    >> though). Slice them as thin as you can. Slice a small or medium size
    >> onion and shred one carrot (or finely dice it). I use a $20 vegetable
    >> slicer; its a poor man's mandolin, but it works fine.

    >
    > A question Stan. I thought kirby cukes were pretty small? I don't see them
    > often 'round here but we do get plenty regular and English cukes too. I
    > think I might try the English, because the skins are not as tough...
    >
    >> Then I put the cucumber, carrot, and onion in a large zip lock bag and
    >> mix them up so the onion and sliced cucumbers are evenly distributed.
    >> The original recipe says to add in half a teaspoon of white pepper, but
    >> I don't like that stuff (it has no flavor), so I use a bit of regular
    >> ground pepper instead. Then I add in one cup of Splenda (the recipe
    >> calls for regular sugar). Next, goes in four cups of Heinz white
    >> vinegar. Close the bag tightly and mix up the ingredients thoroughly by
    >> shaking the bag vigorously.
    >>
    >> Note that I am not sure about the amounts of sweetener and vinegar. The
    >> idea with the vinegar is to have enough to cover the sliced vegies, but
    >> not drench them. I would start with half a cup of sweetener and just see
    >> how it looks after you add in everything else.

    >
    > Ah - was gonna ask about the amounts... I am gonna use sugar, so how
    > 'sweet' is this supposed to be? Just sweet-ish or fairly sweet? Or is that
    > sort of 'personal preference'?
    >
    > <more snippety>
    >
    > Thanks, this sounds like it's worth a shot.


    Don't use English Cucumbers. The vinegar makes the thin slices mushy if
    there is left over salad.

    After slicing the cukes, most people let them rest until they release
    some of the liquid, which can be drained or even squeezed out by hand.

    As for the sweeteners, I use a pinch of sugar(about 1/4 teaspoon or
    less) for four large cucumbers and just enough white vinegar to cover
    the sliced vegetables. If that is too acidy, a little water may be added.

    I do not use carrots, but do use onions or scallions, as well as salt,
    if needed and freshly ground black pepper.

    This is the Viennese way to make Gurkensalat.

  5. #5
    Margaret Suran Guest

    Default Re: Cucumber salad recipe for Andy

    ChattyCathy wrote:
    > On Tue, 20 May 2008 05:10:23 -0400, Stan Horwitz wrote:
    >
    > <snippety>
    >> Anyway, slice four large kirby cucumbers (I prefer regular cukes
    >> though). Slice them as thin as you can. Slice a small or medium size
    >> onion and shred one carrot (or finely dice it). I use a $20 vegetable
    >> slicer; its a poor man's mandolin, but it works fine.

    >
    > A question Stan. I thought kirby cukes were pretty small? I don't see them
    > often 'round here but we do get plenty regular and English cukes too. I
    > think I might try the English, because the skins are not as tough...
    >
    >> Then I put the cucumber, carrot, and onion in a large zip lock bag and
    >> mix them up so the onion and sliced cucumbers are evenly distributed.
    >> The original recipe says to add in half a teaspoon of white pepper, but
    >> I don't like that stuff (it has no flavor), so I use a bit of regular
    >> ground pepper instead. Then I add in one cup of Splenda (the recipe
    >> calls for regular sugar). Next, goes in four cups of Heinz white
    >> vinegar. Close the bag tightly and mix up the ingredients thoroughly by
    >> shaking the bag vigorously.
    >>
    >> Note that I am not sure about the amounts of sweetener and vinegar. The
    >> idea with the vinegar is to have enough to cover the sliced vegies, but
    >> not drench them. I would start with half a cup of sweetener and just see
    >> how it looks after you add in everything else.

    >
    > Ah - was gonna ask about the amounts... I am gonna use sugar, so how
    > 'sweet' is this supposed to be? Just sweet-ish or fairly sweet? Or is that
    > sort of 'personal preference'?
    >
    > <more snippety>
    >
    > Thanks, this sounds like it's worth a shot.


    Don't use English Cucumbers. The vinegar makes the thin slices mushy if
    there is left over salad.

    After slicing the cukes, most people let them rest until they release
    some of the liquid, which can be drained or even squeezed out by hand.

    As for the sweeteners, I use a pinch of sugar(about 1/4 teaspoon or
    less) for four large cucumbers and just enough white vinegar to cover
    the sliced vegetables. If that is too acidy, a little water may be added.

    I do not use carrots, but do use onions or scallions, as well as salt,
    if needed and freshly ground black pepper.

    This is the Viennese way to make Gurkensalat.

  6. #6
    ChattyCathy Guest

    Default Re: Cucumber salad recipe for Andy

    On Tue, 20 May 2008 07:12:13 -0400, Margaret Suran wrote:



    > Don't use English Cucumbers. The vinegar makes the thin slices mushy if
    > there is left over salad.
    >
    > After slicing the cukes, most people let them rest until they release
    > some of the liquid, which can be drained or even squeezed out by hand.
    >
    > As for the sweeteners, I use a pinch of sugar(about 1/4 teaspoon or
    > less) for four large cucumbers and just enough white vinegar to cover
    > the sliced vegetables. If that is too acidy, a little water may be
    > added.
    >
    > I do not use carrots, but do use onions or scallions, as well as salt,
    > if needed and freshly ground black pepper.
    >
    > This is the Viennese way to make Gurkensalat.


    Ah. Thanks Margaret. Normal cukes it is...

    --
    Cheers
    Chatty Cathy

    Egg tastes better when it's not on your face...


  7. #7
    ChattyCathy Guest

    Default Re: Cucumber salad recipe for Andy

    On Tue, 20 May 2008 07:12:13 -0400, Margaret Suran wrote:



    > Don't use English Cucumbers. The vinegar makes the thin slices mushy if
    > there is left over salad.
    >
    > After slicing the cukes, most people let them rest until they release
    > some of the liquid, which can be drained or even squeezed out by hand.
    >
    > As for the sweeteners, I use a pinch of sugar(about 1/4 teaspoon or
    > less) for four large cucumbers and just enough white vinegar to cover
    > the sliced vegetables. If that is too acidy, a little water may be
    > added.
    >
    > I do not use carrots, but do use onions or scallions, as well as salt,
    > if needed and freshly ground black pepper.
    >
    > This is the Viennese way to make Gurkensalat.


    Ah. Thanks Margaret. Normal cukes it is...

    --
    Cheers
    Chatty Cathy

    Egg tastes better when it's not on your face...


  8. #8
    Sheldon Guest

    Default Re: Cucumber salad recipe for Andy

    Stan Horwitz <s...@temple.edu> wrote:
    > Andy, here's how I make that 2nd Avenue Deli cucumber salad that I
    > mentioned when we ate lunch at the Reading Terminal farmers market last
    > Sunday.
    >
    > Unfortunately, I can't find my copy of the 2nd Avenue Deli cookbook.
    > Fortunately, the recipe's very easy and I am pretty sure I remember it.
    > If you want the official recipe, you can buy the 2nd Ave. Deli cookbook
    > on amazon.com. I just checked and it is in stock.
    >
    > Anyway, slice four large kirby cucumbers (I prefer regular cukes
    > though). Slice them as thin as you can. Slice a small or medium size
    > onion and shred one carrot (or finely dice it). I use a $20 vegetable
    > slicer; its a poor man's mandolin, but it works fine.
    >
    > Then I put the cucumber, carrot, and onion in a large zip lock bag and
    > mix them up so the onion and sliced cucumbers are evenly distributed.
    > The original recipe says to add in half a teaspoon of white pepper, but
    > I don't like that stuff (it has no flavor), so I use a bit of regular
    > ground pepper instead. Then I add in one cup of Splenda (the recipe
    > calls for regular sugar). Next, goes in four cups of Heinz white
    > vinegar. Close the bag tightly and mix up the ingredients thoroughly by
    > shaking the bag vigorously.
    >
    > Note that I am not sure about the amounts of sweetener and vinegar. The
    > idea with the vinegar is to have enough to cover the sliced vegies, but
    > not drench them. I would start with half a cup of sweetener and just see
    > how it looks after you add in everything else.
    >
    > Let this sit in your refrigerator over night so the flavors have time to
    > blend and the cucumbers get slightly pickled. I also give the bag a
    > rigorous shaking two or three times at least an hour apart, in order to
    > make sure all the sweetener and vinegar get evenly distributed.
    >
    > I made a big batch of this salad for my sister's engagement party a few
    > years ago. It turned out fantastic and every bit of it was eaten. I also
    > received lots of compliments on it.



    You never ate at the 2nd Ave Deli (at least not while sober), you made
    that up...


    "Cucumber Salad" - 2nd Ave. Deli cook book - Pg 12.

    (needs to marinate over night, so plan ahead)

    2 1/2 straight, long, cucumbers.

    4 paper thin slices cut from the center of a lage onion (separate into
    rings, cut into thin strips).

    1/2 cup white vinegar.

    1/4 cup sugar.

    2 Tbls finely chopped fresh dill.

    1/2 tsp salt.

    1/8 tsp white pepper.

    Peel cukes by removing alternating strips. Slice cukes 1/16" thk.
    In a bowl incorporate all other ingredients. In large bowl pour over
    cukes and toss well. Cover and let marinate in fridge over night.
    ---

    I took liberties by shortening the procedure but ingredients are
    transcribed exact. There is nothing new about this recipe, I've been
    making this longer than the 2nd Ave. Deli has existed (1954)... I
    learned this from my grandmother who learned from her grandmother...
    it works better if all the cuke skin is removed and the cukes are
    striated with the tines of a fork before slicing... any kind of cukes
    will work so long as they're young, before seeds develop. Serve well
    drained, topped with a big dollop of sour cream.


    ---



  9. #9
    Sheldon Guest

    Default Re: Cucumber salad recipe for Andy

    Stan Horwitz <s...@temple.edu> wrote:
    > Andy, here's how I make that 2nd Avenue Deli cucumber salad that I
    > mentioned when we ate lunch at the Reading Terminal farmers market last
    > Sunday.
    >
    > Unfortunately, I can't find my copy of the 2nd Avenue Deli cookbook.
    > Fortunately, the recipe's very easy and I am pretty sure I remember it.
    > If you want the official recipe, you can buy the 2nd Ave. Deli cookbook
    > on amazon.com. I just checked and it is in stock.
    >
    > Anyway, slice four large kirby cucumbers (I prefer regular cukes
    > though). Slice them as thin as you can. Slice a small or medium size
    > onion and shred one carrot (or finely dice it). I use a $20 vegetable
    > slicer; its a poor man's mandolin, but it works fine.
    >
    > Then I put the cucumber, carrot, and onion in a large zip lock bag and
    > mix them up so the onion and sliced cucumbers are evenly distributed.
    > The original recipe says to add in half a teaspoon of white pepper, but
    > I don't like that stuff (it has no flavor), so I use a bit of regular
    > ground pepper instead. Then I add in one cup of Splenda (the recipe
    > calls for regular sugar). Next, goes in four cups of Heinz white
    > vinegar. Close the bag tightly and mix up the ingredients thoroughly by
    > shaking the bag vigorously.
    >
    > Note that I am not sure about the amounts of sweetener and vinegar. The
    > idea with the vinegar is to have enough to cover the sliced vegies, but
    > not drench them. I would start with half a cup of sweetener and just see
    > how it looks after you add in everything else.
    >
    > Let this sit in your refrigerator over night so the flavors have time to
    > blend and the cucumbers get slightly pickled. I also give the bag a
    > rigorous shaking two or three times at least an hour apart, in order to
    > make sure all the sweetener and vinegar get evenly distributed.
    >
    > I made a big batch of this salad for my sister's engagement party a few
    > years ago. It turned out fantastic and every bit of it was eaten. I also
    > received lots of compliments on it.



    You never ate at the 2nd Ave Deli (at least not while sober), you made
    that up...


    "Cucumber Salad" - 2nd Ave. Deli cook book - Pg 12.

    (needs to marinate over night, so plan ahead)

    2 1/2 straight, long, cucumbers.

    4 paper thin slices cut from the center of a lage onion (separate into
    rings, cut into thin strips).

    1/2 cup white vinegar.

    1/4 cup sugar.

    2 Tbls finely chopped fresh dill.

    1/2 tsp salt.

    1/8 tsp white pepper.

    Peel cukes by removing alternating strips. Slice cukes 1/16" thk.
    In a bowl incorporate all other ingredients. In large bowl pour over
    cukes and toss well. Cover and let marinate in fridge over night.
    ---

    I took liberties by shortening the procedure but ingredients are
    transcribed exact. There is nothing new about this recipe, I've been
    making this longer than the 2nd Ave. Deli has existed (1954)... I
    learned this from my grandmother who learned from her grandmother...
    it works better if all the cuke skin is removed and the cukes are
    striated with the tines of a fork before slicing... any kind of cukes
    will work so long as they're young, before seeds develop. Serve well
    drained, topped with a big dollop of sour cream.


    ---



  10. #10
    Andy Guest

    Default Re: Cucumber salad recipe for Andy

    Stan Horwitz said...

    > Andy, here's how I make that 2nd Avenue Deli cucumber salad that I
    > mentioned when we ate lunch at the Reading Terminal farmers market last
    > Sunday.



    Stan,

    Thanks for remembering. BTW folks, at the RTM (acronym) Stan's cup of
    cucumber salad had some red bell pepper in it, mine was plainer!

    They didn't have carrot in their version either! Did the 2nd Avenue Deli
    have red bell pepper?

    I'm going to have to have a word or a few with those cute Amish girls next
    time. I'm gonna get to the bottom of this, hopefully. Just the facts,
    girls! Are you married?

    I should probably also swing by Chocolate by Mueller and put in a few good
    words for myself to the "could be my granddaughters" babes. Ask for some
    recipes and that kinda stuff!


    > Unfortunately, I can't find my copy of the 2nd Avenue Deli cookbook.
    > Fortunately, the recipe's very easy and I am pretty sure I remember it.
    > If you want the official recipe, you can buy the 2nd Ave. Deli cookbook
    > on amazon.com. I just checked and it is in stock.
    >
    > Anyway, slice four large kirby cucumbers (I prefer regular cukes
    > though). Slice them as thin as you can. Slice a small or medium size
    > onion and shred one carrot (or finely dice it). I use a $20 vegetable
    > slicer; its a poor man's mandolin, but it works fine.
    >
    > Then I put the cucumber, carrot, and onion in a large zip lock bag and
    > mix them up so the onion and sliced cucumbers are evenly distributed.
    > The original recipe says to add in half a teaspoon of white pepper, but
    > I don't like that stuff (it has no flavor), so I use a bit of regular
    > ground pepper instead. Then I add in one cup of Splenda (the recipe
    > calls for regular sugar). Next, goes in four cups of Heinz white
    > vinegar. Close the bag tightly and mix up the ingredients thoroughly by
    > shaking the bag vigorously.




    > Note that I am not sure about the amounts of sweetener and vinegar. The
    > idea with the vinegar is to have enough to cover the sliced vegies, but
    > not drench them. I would start with half a cup of sweetener and just see
    > how it looks after you add in everything else.
    >
    > Let this sit in your refrigerator over night so the flavors have time to
    > blend and the cucumbers get slightly pickled. I also give the bag a
    > rigorous shaking two or three times at least an hour apart, in order to
    > make sure all the sweetener and vinegar get evenly distributed.
    >
    > I made a big batch of this salad for my sister's engagement party a few
    > years ago. It turned out fantastic and every bit of it was eaten. I also
    > received lots of compliments on it.
    >
    > There's also a health salad recipe in the same cookbook, which is really
    > the same as the cucumber salad recipe, except you substitute one head of
    > shredded cabbage. It is very good and I also made a big bowl of that for
    > my sister's engagement party and it was a big hit. The 2nd Avenue Deli
    > serves this health salad free at their deli, which is located in
    > Manhattan on 33rd Street just west of 3rd Avenue.



    Stan, a Jack of all trades!

    Like my boss used to tell me, "Andy, you do good work. Not much of it but
    you do good work!" I told him once I was going on break and he said "you
    got a break when you got the job, get back to work."

    Keep my day job! I know!

    I'm looking forward to making your recipe. I also have Margaret's recipe
    which was delicious, too!

    I've never been to the 2nd Ave. Deli, either locations. Did the recipe
    change from the old to the new place? Just out of curiosity.

    Thanks for the recipe and the photographs!

    Best,

    Andy

  11. #11
    Andy Guest

    Default Re: Cucumber salad recipe for Andy

    Stan Horwitz said...

    > Andy, here's how I make that 2nd Avenue Deli cucumber salad that I
    > mentioned when we ate lunch at the Reading Terminal farmers market last
    > Sunday.



    Stan,

    Thanks for remembering. BTW folks, at the RTM (acronym) Stan's cup of
    cucumber salad had some red bell pepper in it, mine was plainer!

    They didn't have carrot in their version either! Did the 2nd Avenue Deli
    have red bell pepper?

    I'm going to have to have a word or a few with those cute Amish girls next
    time. I'm gonna get to the bottom of this, hopefully. Just the facts,
    girls! Are you married?

    I should probably also swing by Chocolate by Mueller and put in a few good
    words for myself to the "could be my granddaughters" babes. Ask for some
    recipes and that kinda stuff!


    > Unfortunately, I can't find my copy of the 2nd Avenue Deli cookbook.
    > Fortunately, the recipe's very easy and I am pretty sure I remember it.
    > If you want the official recipe, you can buy the 2nd Ave. Deli cookbook
    > on amazon.com. I just checked and it is in stock.
    >
    > Anyway, slice four large kirby cucumbers (I prefer regular cukes
    > though). Slice them as thin as you can. Slice a small or medium size
    > onion and shred one carrot (or finely dice it). I use a $20 vegetable
    > slicer; its a poor man's mandolin, but it works fine.
    >
    > Then I put the cucumber, carrot, and onion in a large zip lock bag and
    > mix them up so the onion and sliced cucumbers are evenly distributed.
    > The original recipe says to add in half a teaspoon of white pepper, but
    > I don't like that stuff (it has no flavor), so I use a bit of regular
    > ground pepper instead. Then I add in one cup of Splenda (the recipe
    > calls for regular sugar). Next, goes in four cups of Heinz white
    > vinegar. Close the bag tightly and mix up the ingredients thoroughly by
    > shaking the bag vigorously.




    > Note that I am not sure about the amounts of sweetener and vinegar. The
    > idea with the vinegar is to have enough to cover the sliced vegies, but
    > not drench them. I would start with half a cup of sweetener and just see
    > how it looks after you add in everything else.
    >
    > Let this sit in your refrigerator over night so the flavors have time to
    > blend and the cucumbers get slightly pickled. I also give the bag a
    > rigorous shaking two or three times at least an hour apart, in order to
    > make sure all the sweetener and vinegar get evenly distributed.
    >
    > I made a big batch of this salad for my sister's engagement party a few
    > years ago. It turned out fantastic and every bit of it was eaten. I also
    > received lots of compliments on it.
    >
    > There's also a health salad recipe in the same cookbook, which is really
    > the same as the cucumber salad recipe, except you substitute one head of
    > shredded cabbage. It is very good and I also made a big bowl of that for
    > my sister's engagement party and it was a big hit. The 2nd Avenue Deli
    > serves this health salad free at their deli, which is located in
    > Manhattan on 33rd Street just west of 3rd Avenue.



    Stan, a Jack of all trades!

    Like my boss used to tell me, "Andy, you do good work. Not much of it but
    you do good work!" I told him once I was going on break and he said "you
    got a break when you got the job, get back to work."

    Keep my day job! I know!

    I'm looking forward to making your recipe. I also have Margaret's recipe
    which was delicious, too!

    I've never been to the 2nd Ave. Deli, either locations. Did the recipe
    change from the old to the new place? Just out of curiosity.

    Thanks for the recipe and the photographs!

    Best,

    Andy

  12. #12
    James Silverton Guest

    Default Re: Cucumber salad recipe for Andy

    Stan wrote on Tue, 20 May 2008 05:10:23 -0400:

    > Then I put the cucumber, carrot, and onion in a large zip lock
    > bag and mix them up so the onion and sliced cucumbers are
    > evenly distributed. The original recipe says to add in half a
    > teaspoon of white pepper, but I don't like that stuff (it has
    > no flavor), so I use a bit of regular ground pepper instead.
    >\


    That looks well worth trying. In defense of white pepper, I
    might suggest that you try it freshly bought. I does lose its
    flavor fairly quickly. I suppose you could also try grinding
    your own.
    --

    James Silverton
    Potomac, Maryland

    E-mail, with obvious alterations:
    not.jim.silverton.at.verizon.not


  13. #13
    James Silverton Guest

    Default Re: Cucumber salad recipe for Andy

    Stan wrote on Tue, 20 May 2008 05:10:23 -0400:

    > Then I put the cucumber, carrot, and onion in a large zip lock
    > bag and mix them up so the onion and sliced cucumbers are
    > evenly distributed. The original recipe says to add in half a
    > teaspoon of white pepper, but I don't like that stuff (it has
    > no flavor), so I use a bit of regular ground pepper instead.
    >\


    That looks well worth trying. In defense of white pepper, I
    might suggest that you try it freshly bought. I does lose its
    flavor fairly quickly. I suppose you could also try grinding
    your own.
    --

    James Silverton
    Potomac, Maryland

    E-mail, with obvious alterations:
    not.jim.silverton.at.verizon.not


  14. #14
    Woolstitcher Guest

    Default Re: Cucumber salad recipe for Andy


    "Sheldon" <[email protected]> wrote in message
    news:[email protected]..
    > Stan Horwitz <s...@temple.edu> wrote:
    >> Andy, here's how I make that 2nd Avenue Deli cucumber salad that I
    >> mentioned when we ate lunch at the Reading Terminal farmers market last
    >> Sunday.
    >>
    >> Unfortunately, I can't find my copy of the 2nd Avenue Deli cookbook.
    >> Fortunately, the recipe's very easy and I am pretty sure I remember it.
    >> If you want the official recipe, you can buy the 2nd Ave. Deli cookbook
    >> on amazon.com. I just checked and it is in stock.
    >>
    >> Anyway, slice four large kirby cucumbers (I prefer regular cukes
    >> though). Slice them as thin as you can. Slice a small or medium size
    >> onion and shred one carrot (or finely dice it). I use a $20 vegetable
    >> slicer; its a poor man's mandolin, but it works fine.
    >>
    >> Then I put the cucumber, carrot, and onion in a large zip lock bag and
    >> mix them up so the onion and sliced cucumbers are evenly distributed.
    >> The original recipe says to add in half a teaspoon of white pepper, but
    >> I don't like that stuff (it has no flavor), so I use a bit of regular
    >> ground pepper instead. Then I add in one cup of Splenda (the recipe
    >> calls for regular sugar). Next, goes in four cups of Heinz white
    >> vinegar. Close the bag tightly and mix up the ingredients thoroughly by
    >> shaking the bag vigorously.
    >>
    >> Note that I am not sure about the amounts of sweetener and vinegar. The
    >> idea with the vinegar is to have enough to cover the sliced vegies, but
    >> not drench them. I would start with half a cup of sweetener and just see
    >> how it looks after you add in everything else.
    >>
    >> Let this sit in your refrigerator over night so the flavors have time to
    >> blend and the cucumbers get slightly pickled. I also give the bag a
    >> rigorous shaking two or three times at least an hour apart, in order to
    >> make sure all the sweetener and vinegar get evenly distributed.
    >>
    >> I made a big batch of this salad for my sister's engagement party a few
    >> years ago. It turned out fantastic and every bit of it was eaten. I also
    >> received lots of compliments on it.

    >
    >
    > You never ate at the 2nd Ave Deli (at least not while sober), you made
    > that up...
    >
    >
    > "Cucumber Salad" - 2nd Ave. Deli cook book - Pg 12.
    >
    > (needs to marinate over night, so plan ahead)
    >
    > 2 1/2 straight, long, cucumbers.
    >
    > 4 paper thin slices cut from the center of a lage onion (separate into
    > rings, cut into thin strips).
    >
    > 1/2 cup white vinegar.
    >
    > 1/4 cup sugar.
    >
    > 2 Tbls finely chopped fresh dill.
    >
    > 1/2 tsp salt.
    >
    > 1/8 tsp white pepper.
    >
    > Peel cukes by removing alternating strips. Slice cukes 1/16" thk.
    > In a bowl incorporate all other ingredients. In large bowl pour over
    > cukes and toss well. Cover and let marinate in fridge over night.
    > ---
    >
    > I took liberties by shortening the procedure but ingredients are
    > transcribed exact. There is nothing new about this recipe, I've been
    > making this longer than the 2nd Ave. Deli has existed (1954)... I
    > learned this from my grandmother who learned from her grandmother...
    > it works better if all the cuke skin is removed and the cukes are
    > striated with the tines of a fork before slicing... any kind of cukes
    > will work so long as they're young, before seeds develop. Serve well
    > drained, topped with a big dollop of sour cream.
    >
    >


    Thanks,
    I'll be making this tonight.



  15. #15
    Woolstitcher Guest

    Default Re: Cucumber salad recipe for Andy


    "Sheldon" <[email protected]> wrote in message
    news:[email protected]..
    > Stan Horwitz <s...@temple.edu> wrote:
    >> Andy, here's how I make that 2nd Avenue Deli cucumber salad that I
    >> mentioned when we ate lunch at the Reading Terminal farmers market last
    >> Sunday.
    >>
    >> Unfortunately, I can't find my copy of the 2nd Avenue Deli cookbook.
    >> Fortunately, the recipe's very easy and I am pretty sure I remember it.
    >> If you want the official recipe, you can buy the 2nd Ave. Deli cookbook
    >> on amazon.com. I just checked and it is in stock.
    >>
    >> Anyway, slice four large kirby cucumbers (I prefer regular cukes
    >> though). Slice them as thin as you can. Slice a small or medium size
    >> onion and shred one carrot (or finely dice it). I use a $20 vegetable
    >> slicer; its a poor man's mandolin, but it works fine.
    >>
    >> Then I put the cucumber, carrot, and onion in a large zip lock bag and
    >> mix them up so the onion and sliced cucumbers are evenly distributed.
    >> The original recipe says to add in half a teaspoon of white pepper, but
    >> I don't like that stuff (it has no flavor), so I use a bit of regular
    >> ground pepper instead. Then I add in one cup of Splenda (the recipe
    >> calls for regular sugar). Next, goes in four cups of Heinz white
    >> vinegar. Close the bag tightly and mix up the ingredients thoroughly by
    >> shaking the bag vigorously.
    >>
    >> Note that I am not sure about the amounts of sweetener and vinegar. The
    >> idea with the vinegar is to have enough to cover the sliced vegies, but
    >> not drench them. I would start with half a cup of sweetener and just see
    >> how it looks after you add in everything else.
    >>
    >> Let this sit in your refrigerator over night so the flavors have time to
    >> blend and the cucumbers get slightly pickled. I also give the bag a
    >> rigorous shaking two or three times at least an hour apart, in order to
    >> make sure all the sweetener and vinegar get evenly distributed.
    >>
    >> I made a big batch of this salad for my sister's engagement party a few
    >> years ago. It turned out fantastic and every bit of it was eaten. I also
    >> received lots of compliments on it.

    >
    >
    > You never ate at the 2nd Ave Deli (at least not while sober), you made
    > that up...
    >
    >
    > "Cucumber Salad" - 2nd Ave. Deli cook book - Pg 12.
    >
    > (needs to marinate over night, so plan ahead)
    >
    > 2 1/2 straight, long, cucumbers.
    >
    > 4 paper thin slices cut from the center of a lage onion (separate into
    > rings, cut into thin strips).
    >
    > 1/2 cup white vinegar.
    >
    > 1/4 cup sugar.
    >
    > 2 Tbls finely chopped fresh dill.
    >
    > 1/2 tsp salt.
    >
    > 1/8 tsp white pepper.
    >
    > Peel cukes by removing alternating strips. Slice cukes 1/16" thk.
    > In a bowl incorporate all other ingredients. In large bowl pour over
    > cukes and toss well. Cover and let marinate in fridge over night.
    > ---
    >
    > I took liberties by shortening the procedure but ingredients are
    > transcribed exact. There is nothing new about this recipe, I've been
    > making this longer than the 2nd Ave. Deli has existed (1954)... I
    > learned this from my grandmother who learned from her grandmother...
    > it works better if all the cuke skin is removed and the cukes are
    > striated with the tines of a fork before slicing... any kind of cukes
    > will work so long as they're young, before seeds develop. Serve well
    > drained, topped with a big dollop of sour cream.
    >
    >


    Thanks,
    I'll be making this tonight.



  16. #16
    Michael \Dog3\ Guest

    Default Re: Cucumber salad recipe for Andy

    Andy <q> dropped this news:[email protected]: in
    rec.food.cooking

    > Stan Horwitz said...
    >
    >> Andy, here's how I make that 2nd Avenue Deli cucumber salad that I
    >> mentioned when we ate lunch at the Reading Terminal farmers market
    >> last Sunday.

    >
    >
    > Stan,
    >
    > Thanks for remembering. BTW folks, at the RTM (acronym) Stan's cup of
    > cucumber salad had some red bell pepper in it, mine was plainer!
    >
    > They didn't have carrot in their version either! Did the 2nd Avenue
    > Deli have red bell pepper?
    >
    > I'm going to have to have a word or a few with those cute Amish girls
    > next time. I'm gonna get to the bottom of this, hopefully. Just the
    > facts, girls! Are you married?
    >
    > I should probably also swing by Chocolate by Mueller and put in a few
    > good words for myself to the "could be my granddaughters" babes. Ask
    > for some recipes and that kinda stuff!
    >
    >
    >> Unfortunately, I can't find my copy of the 2nd Avenue Deli cookbook.
    >> Fortunately, the recipe's very easy and I am pretty sure I remember
    >> it. If you want the official recipe, you can buy the 2nd Ave. Deli
    >> cookbook on amazon.com. I just checked and it is in stock.
    >>
    >> Anyway, slice four large kirby cucumbers (I prefer regular cukes
    >> though). Slice them as thin as you can. Slice a small or medium size
    >> onion and shred one carrot (or finely dice it). I use a $20 vegetable
    >> slicer; its a poor man's mandolin, but it works fine.
    >>
    >> Then I put the cucumber, carrot, and onion in a large zip lock bag
    >> and mix them up so the onion and sliced cucumbers are evenly
    >> distributed. The original recipe says to add in half a teaspoon of
    >> white pepper, but I don't like that stuff (it has no flavor), so I
    >> use a bit of regular ground pepper instead. Then I add in one cup of
    >> Splenda (the recipe calls for regular sugar). Next, goes in four cups
    >> of Heinz white vinegar. Close the bag tightly and mix up the
    >> ingredients thoroughly by shaking the bag vigorously.

    >
    >
    >
    >> Note that I am not sure about the amounts of sweetener and vinegar.
    >> The idea with the vinegar is to have enough to cover the sliced
    >> vegies, but not drench them. I would start with half a cup of
    >> sweetener and just see how it looks after you add in everything else.
    >>
    >> Let this sit in your refrigerator over night so the flavors have time
    >> to blend and the cucumbers get slightly pickled. I also give the bag
    >> a rigorous shaking two or three times at least an hour apart, in
    >> order to make sure all the sweetener and vinegar get evenly
    >> distributed.
    >>
    >> I made a big batch of this salad for my sister's engagement party a
    >> few years ago. It turned out fantastic and every bit of it was eaten.
    >> I also received lots of compliments on it.
    >>
    >> There's also a health salad recipe in the same cookbook, which is
    >> really the same as the cucumber salad recipe, except you substitute
    >> one head of shredded cabbage. It is very good and I also made a big
    >> bowl of that for my sister's engagement party and it was a big hit.
    >> The 2nd Avenue Deli serves this health salad free at their deli,
    >> which is located in Manhattan on 33rd Street just west of 3rd Avenue.

    >
    >
    > Stan, a Jack of all trades!
    >
    > Like my boss used to tell me, "Andy, you do good work. Not much of it
    > but you do good work!" I told him once I was going on break and he
    > said "you got a break when you got the job, get back to work."
    >
    > Keep my day job! I know!
    >
    > I'm looking forward to making your recipe. I also have Margaret's
    > recipe which was delicious, too!
    >
    > I've never been to the 2nd Ave. Deli, either locations. Did the recipe
    > change from the old to the new place? Just out of curiosity.
    >
    > Thanks for the recipe and the photographs!


    The cucumber salad that I've made from the 2nd Ave. Deli Cookbook recipe
    is excellent. Sheldon just posted it a bit ago. If you need a copy of it
    just email me. I'll make a copy for you and email it or fax it to you.

    Michael

    --
    "I'd like to be in Hell in time for dinner"
    -Edward H. Ruloff

    To email - michael at lonergan dot us dot com

  17. #17
    Michael \Dog3\ Guest

    Default Re: Cucumber salad recipe for Andy

    Andy <q> dropped this news:[email protected]: in
    rec.food.cooking

    > Stan Horwitz said...
    >
    >> Andy, here's how I make that 2nd Avenue Deli cucumber salad that I
    >> mentioned when we ate lunch at the Reading Terminal farmers market
    >> last Sunday.

    >
    >
    > Stan,
    >
    > Thanks for remembering. BTW folks, at the RTM (acronym) Stan's cup of
    > cucumber salad had some red bell pepper in it, mine was plainer!
    >
    > They didn't have carrot in their version either! Did the 2nd Avenue
    > Deli have red bell pepper?
    >
    > I'm going to have to have a word or a few with those cute Amish girls
    > next time. I'm gonna get to the bottom of this, hopefully. Just the
    > facts, girls! Are you married?
    >
    > I should probably also swing by Chocolate by Mueller and put in a few
    > good words for myself to the "could be my granddaughters" babes. Ask
    > for some recipes and that kinda stuff!
    >
    >
    >> Unfortunately, I can't find my copy of the 2nd Avenue Deli cookbook.
    >> Fortunately, the recipe's very easy and I am pretty sure I remember
    >> it. If you want the official recipe, you can buy the 2nd Ave. Deli
    >> cookbook on amazon.com. I just checked and it is in stock.
    >>
    >> Anyway, slice four large kirby cucumbers (I prefer regular cukes
    >> though). Slice them as thin as you can. Slice a small or medium size
    >> onion and shred one carrot (or finely dice it). I use a $20 vegetable
    >> slicer; its a poor man's mandolin, but it works fine.
    >>
    >> Then I put the cucumber, carrot, and onion in a large zip lock bag
    >> and mix them up so the onion and sliced cucumbers are evenly
    >> distributed. The original recipe says to add in half a teaspoon of
    >> white pepper, but I don't like that stuff (it has no flavor), so I
    >> use a bit of regular ground pepper instead. Then I add in one cup of
    >> Splenda (the recipe calls for regular sugar). Next, goes in four cups
    >> of Heinz white vinegar. Close the bag tightly and mix up the
    >> ingredients thoroughly by shaking the bag vigorously.

    >
    >
    >
    >> Note that I am not sure about the amounts of sweetener and vinegar.
    >> The idea with the vinegar is to have enough to cover the sliced
    >> vegies, but not drench them. I would start with half a cup of
    >> sweetener and just see how it looks after you add in everything else.
    >>
    >> Let this sit in your refrigerator over night so the flavors have time
    >> to blend and the cucumbers get slightly pickled. I also give the bag
    >> a rigorous shaking two or three times at least an hour apart, in
    >> order to make sure all the sweetener and vinegar get evenly
    >> distributed.
    >>
    >> I made a big batch of this salad for my sister's engagement party a
    >> few years ago. It turned out fantastic and every bit of it was eaten.
    >> I also received lots of compliments on it.
    >>
    >> There's also a health salad recipe in the same cookbook, which is
    >> really the same as the cucumber salad recipe, except you substitute
    >> one head of shredded cabbage. It is very good and I also made a big
    >> bowl of that for my sister's engagement party and it was a big hit.
    >> The 2nd Avenue Deli serves this health salad free at their deli,
    >> which is located in Manhattan on 33rd Street just west of 3rd Avenue.

    >
    >
    > Stan, a Jack of all trades!
    >
    > Like my boss used to tell me, "Andy, you do good work. Not much of it
    > but you do good work!" I told him once I was going on break and he
    > said "you got a break when you got the job, get back to work."
    >
    > Keep my day job! I know!
    >
    > I'm looking forward to making your recipe. I also have Margaret's
    > recipe which was delicious, too!
    >
    > I've never been to the 2nd Ave. Deli, either locations. Did the recipe
    > change from the old to the new place? Just out of curiosity.
    >
    > Thanks for the recipe and the photographs!


    The cucumber salad that I've made from the 2nd Ave. Deli Cookbook recipe
    is excellent. Sheldon just posted it a bit ago. If you need a copy of it
    just email me. I'll make a copy for you and email it or fax it to you.

    Michael

    --
    "I'd like to be in Hell in time for dinner"
    -Edward H. Ruloff

    To email - michael at lonergan dot us dot com

  18. #18
    Andy Guest

    Default Re: Cucumber salad recipe for Andy

    Michael "Dog3" said...

    > The cucumber salad that I've made from the 2nd Ave. Deli Cookbook recipe
    > is excellent. Sheldon just posted it a bit ago. If you need a copy of it
    > just email me. I'll make a copy for you and email it or fax it to you.
    >
    > Michael



    Michael,

    Thanks. I have to honor Stan's version first. My people will call your
    people.

    I'd buy the 2nd Ave. Deli cookbook but I can guess a lot of the recipes are
    probably no longer on my diet agenda, dammit!!! I'll see if the town
    library has a copy.

    Best,

    Andy
    T2
    HBP
    Gout

  19. #19
    Andy Guest

    Default Re: Cucumber salad recipe for Andy

    Michael "Dog3" said...

    > The cucumber salad that I've made from the 2nd Ave. Deli Cookbook recipe
    > is excellent. Sheldon just posted it a bit ago. If you need a copy of it
    > just email me. I'll make a copy for you and email it or fax it to you.
    >
    > Michael



    Michael,

    Thanks. I have to honor Stan's version first. My people will call your
    people.

    I'd buy the 2nd Ave. Deli cookbook but I can guess a lot of the recipes are
    probably no longer on my diet agenda, dammit!!! I'll see if the town
    library has a copy.

    Best,

    Andy
    T2
    HBP
    Gout

  20. #20
    Sheldon Guest

    Default Re: Cucumber salad recipe for Andy

    On May 20, 8:21�am, "Woolstitcher" <woolstitc...@aol.com> wrote:
    > "Sheldon" <PENMAR...@aol.com> wrote in message
    >
    > news:[email protected]..
    >
    >
    >
    >
    >
    > > Stan Horwitz <s...@temple.edu> wrote:
    > >> Andy, here's how I make that 2nd Avenue Deli cucumber salad that I
    > >> mentioned when we ate lunch at the Reading Terminal farmers market last
    > >> Sunday.

    >
    > >> Unfortunately, I can't find my copy of the 2nd Avenue Deli cookbook.
    > >> Fortunately, the recipe's very easy and I am pretty sure I remember it.
    > >> If you want the official recipe, you can buy the 2nd Ave. Deli cookbook
    > >> on amazon.com. I just checked and it is in stock.

    >
    > >> Anyway, slice four large kirby cucumbers (I prefer regular cukes
    > >> though). Slice them as thin as you can. Slice a small or medium size
    > >> onion and shred one carrot (or finely dice it). I use a $20 vegetable
    > >> slicer; its a poor man's mandolin, but it works fine.

    >
    > >> Then I put the cucumber, carrot, and onion in a large zip lock bag and
    > >> mix them up so the onion and sliced cucumbers are evenly distributed.
    > >> The original recipe says to add in half a teaspoon of white pepper, but
    > >> I don't like that stuff (it has no flavor), so I use a bit of regular
    > >> ground pepper instead. Then I add in one cup of Splenda (the recipe
    > >> calls for regular sugar). Next, goes in four cups of Heinz white
    > >> vinegar. Close the bag tightly and mix up the ingredients thoroughly by
    > >> shaking the bag vigorously.

    >
    > >> Note that I am not sure about the amounts of sweetener and vinegar. The
    > >> idea with the vinegar is to have enough to cover the sliced vegies, but
    > >> not drench them. I would start with half a cup of sweetener and just see
    > >> how it looks after you add in everything else.

    >
    > >> Let this sit in your refrigerator over night so the flavors have time to
    > >> blend and the cucumbers get slightly pickled. I also give the bag a
    > >> rigorous shaking two or three times at least an hour apart, in order to
    > >> make sure all the sweetener and vinegar get evenly distributed.

    >
    > >> I made a big batch of this salad for my sister's engagement party a few
    > >> years ago. It turned out fantastic and every bit of it was eaten. I also
    > >> received lots of compliments on it.

    >
    > > You never ate at the 2nd Ave Deli (at least not while sober), you made
    > > that up...

    >
    > > "Cucumber Salad" - 2nd Ave. Deli cook book - Pg 12.

    >
    > > (needs to marinate over night, so plan ahead)

    >
    > > 2 1/2 straight, long, cucumbers.

    >
    > > 4 paper thin slices cut from the center of a lage onion (separate into
    > > rings, cut into thin strips).

    >
    > > 1/2 cup white vinegar.

    >
    > > 1/4 cup sugar.

    >
    > > 2 Tbls finely chopped fresh dill.

    >
    > > 1/2 tsp salt.

    >
    > > 1/8 tsp white pepper.

    >
    > > Peel cukes by removing alternating strips. �Slice cukes 1/16" thk.
    > > In a bowl incorporate all other ingredients. �In large bowl pourover
    > > cukes and toss well. �Cover and let marinate in fridge over night.
    > > ---

    >
    > > I took liberties by shortening the procedure but ingredients are
    > > transcribed exact. � There is nothing new about this recipe, I've been
    > > making this longer than the 2nd Ave. Deli has existed (1954)... I
    > > learned this from my grandmother who learned from her grandmother...
    > > it works better if all the cuke skin is removed and the cukes are
    > > striated with the tines of a fork before slicing... any kind of cukes
    > > will work so long as they're young, before seeds develop. �Servewell
    > > drained, topped with a big dollop of sour cream.

    >
    > Thanks,
    > I'll be making this tonight.


    Cucumber salad is a much better accompaniment to smoked fish than to
    typical deli meats... I've no idea why it's sold at the 2nd Ave Deli,
    other than it being a good profit maker. It goes very well with
    smoked whitefish and smoked sable, goes naturally with lox and
    pickeled herring of all sorts. This cucumber salad is typically
    served at kosher dairy restaurants, usually as a complimentary
    condiment the same as meat delis serve free sour pickles. At home it
    was the standard side for tuna/salmon salad. When my garden has a
    glut of cukes I make a very similar concoction only I make a small
    dice of young peeled cukes and add dark red kidney beans, and replace
    part of the vinegar with fresh squeezed lemon juice... the diced cukes
    and beans lends itself better to eating with a spoon, so I can shovel
    it in. Another favorite is to add diced beets... I call it Barb's
    Bliss... superb with a sardine on buttered pumpernickle sandwich --- a
    five pickle hat winner!





Page 1 of 6 123 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32