On May 21, 10:57�am, blake murphy > wrote:
> On Tue, 20 May 2008 07:02:30 -0700, "Dimitri" >
> wrote:
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> >"Stan Horwitz" > wrote in message
> ...
> >> 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.
>
> ><recipe snipped>
>
> >Made something similar last night. � a few quick points.
>
> >1. � �Now that little hands are no longer around I keep my mandolin easily
> >availavel for slicing like this. �It really makes quick work of the process.
>
> >2. � �I like to use Rice or TJ'S white balsamic vinegar. �Which do you all
> >prefer?
>
> >3 � � Do you peal or score the cukes?
>
> >4. � �when resting the cukes do you salt them separately & drain before
> >marinating?
>
> >Thanks
>
> >Dimitri
>
> i haven't made the 2nd ave. recipe, but i most often use rice vinegar
> with cukes. �this is the one i make most frequently:
>
> japanese cucumber salad �(adapted from 'japanese cooking,' by peter
> and joan martin)
>
> 1 cucumber
>
> 1/4 cup rice vinegar
>
> 1 tbl sugar
>
> 1 tbl soy sauce
>
> 1/4 tsp monosodium glutamate (msg)
>
> � � � � * * * * *
>
> mix together all but cucumber.
>
> wash cucumber but do not peel. �slice as thinly as possible. �on a
> plate, arrange the slices in layers, not overlapping, and salt each
> layer lightly. �let stand for 30 minutes. �squeeze cucumbers pretty
> hard to remove the accumulated moisture. �place cukes in bowl, pour
> dressing over and refrigerate.
>
> these taste better the next day. �i don't see why they wouldn't last
> at least a week.
>
> the recipe as given included 1/2 white sesame seeds, but the didn't do
> much for me. �

Maybe should have called for a few drops of toasted sesame seed oil.