Lynn from Fargo wrote:
>
> On Feb 10, 11:15 pm, (Victor Sack) wrote:
> > Arri London > wrote:
> > > Could use more ideas for simple
> > > things to prepare, from any cuisine.
> >
> > Check out cicchetti, little snacks, as served in Venetian bacari bars.
> > Here is an introduction: <http://www.dishvi.com/?p=805>.
> >
> > Consider also traditional Russian zakuski (hors d'oeuvres, which, like
> > the original French counterparts, used to be served "outside" the main
> > meal), such as the various smoked, salted, marinated, or pickled fish
> > (herring, salmon, sturgeon, eel, halibut, etc.), pickled vegetables,
> > such as cucumbers and tomatoes, aubergine caviar, various kinds of pté,
> > headcheese, pickled or marinated mushrooms of various kinds. Also
> > pirozhki (filled savoury pastries) which can be served hot or cold.
> >
> > Then there is the Swedish smørgåsbord, also with pickled, marinated,
> > smoked, or fermented fish (gravad lax, strömming, etc.), crab, prawns,
> > and with fermented milk products (yoghurt, etc.). There is generally
> > more meat (such as ham and sausage) and cheese products, though.
> >
> > Victor
>
> Those are the two that I was going to suggest! Also look at Danish
> smorrebrod (sp?) and stuff from southeast Asia. Moroccans have some
> wonderful salads and things too.
> Lynn in Fargo


TY. Salads we are good for, as we eat those every day. Mostly looking to
make more bite-sized things.