SoCal became a furnace this weekend, even for those of us within sight
and sound of the ocean - the breeze is blowing oceanward, which is
unusual. Since it is so rarely needed, we don't have air
conditioning, so I'm having my seasonal regret that we keep talking
ourselves out of installing it. OTOH, it inspired me to make a big
batch of gapacho. This seems to be seasonal, too, as I only think of
making it when it's really warm.

@@@@@ Now You're Cooking! Export Format

Gazpacho

soups and stews

1 clove garlic
3 pounds tomatoes
2 cucumbers
1/2 cup green pepper; minced
1/2 cup onion; minced
2 cups tomato juice
1/3 cup olive oil
3 tablespoons vinegar
salt and pepper
1/4 teaspoon Tabasco sauce

Chop the garlic very fine and add to a large bowl with the tomatoes,
peeled, seeded and chopped. Try to save as much of th4e tomato juice
as you can. Peel and seed the cucumbers and add to the bowl with the
pepper, onion and tomato juice. Add the olive oil and seasonings,
cover and chill thoroughly. Taste for seasoning. Let rest 12 or more
hours to allow flavors to meld.

Contributor: James Beard

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

Abe wrote:
Terry Pulliam Iceberg says:
> >
> >SoCal became a furnace this weekend, even for those of us within sight
> >and sound of the ocean - the breeze is blowing oceanward, which is
> >unusual. �Since it is so rarely needed, we don't have air
> >conditioning
>
> Air cooling rarely needed in S. Cal? That's ridiculous.

Meet Terry Iceberg.

Terry Pulliam Burd said...

> SoCal became a furnace this weekend, even for those of us within sight
> and sound of the ocean - the breeze is blowing oceanward, which is
> unusual. Since it is so rarely needed, we don't have air
> conditioning, so I'm having my seasonal regret that we keep talking
> ourselves out of installing it. OTOH, it inspired me to make a big
> batch of gapacho. This seems to be seasonal, too, as I only think of
> making it when it's really warm.


Terry,

My #1 bud in Orange County is sweating it out at 101° F. and doesn't have air
conditioning!!! He and family escaped to Huntington Beach and sent me a
couple photos. They got wet! The ONLY way to beat the heat.

Stay cool!!!

Andy

Terry Pulliam Burd > wrote:

> Gazpacho
>
> 1 clove garlic
> 3 pounds tomatoes
> 2 cucumbers
> 1/2 cup green pepper; minced
> 1/2 cup onion; minced
> 2 cups tomato juice
> 1/3 cup olive oil
> 3 tablespoons vinegar
> salt and pepper
> 1/4 teaspoon Tabasco sauce
>
> Contributor: James Beard

Where is the bread? Traditional gazpacho is supposed to have bread in
it. Yes, I notice who the author of the recipe is. Maybe that beard on
bread turned him off it for life.

Victor

In article >,
Terry Pulliam Burd > wrote:

> SoCal became a furnace this weekend, even for those of us within sight
> and sound of the ocean - the breeze is blowing oceanward, which is
> unusual. Since it is so rarely needed, we don't have air
> conditioning, so I'm having my seasonal regret that we keep talking
> ourselves out of installing it. OTOH, it inspired me to make a big
> batch of gapacho. This seems to be seasonal, too, as I only think of
> making it when it's really warm.
>
> @@@@@ Now You're Cooking! Export Format
>
> Gazpacho
>
> soups and stews
>
> 1 clove garlic
> 3 pounds tomatoes
> 2 cucumbers
> 1/2 cup green pepper; minced
> 1/2 cup onion; minced
> 2 cups tomato juice
> 1/3 cup olive oil
> 3 tablespoons vinegar
> salt and pepper
> 1/4 teaspoon Tabasco sauce
>
> Chop the garlic very fine and add to a large bowl with the tomatoes,
> peeled, seeded and chopped. Try to save as much of th4e tomato juice
> as you can. Peel and seed the cucumbers and add to the bowl with the
> pepper, onion and tomato juice. Add the olive oil and seasonings,
> cover and chill thoroughly. Taste for seasoning. Let rest 12 or more
> hours to allow flavors to meld.
>
> Contributor: James Beard
>
> Terry "Squeaks" Pulliam Burd

Sounds wonderful! Looks about the way I'd make it, except I don't
measure -- same ingredients, though. :-) We went out to our country
place west of the city this afternoon --- and it was snowing.

We had chicken soup for dinner last night -- with homemade egg noodles.
Perfect for the crappy weather we're having.

Soup weather for a couple different reasons. :-)

I'm thinking about chicken salad sandwiches for supper. With chips and
a pickle or an olve or three. Something easy.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/25/2008 This isn't getting any better.

Abe wrote:

Terry Pulliam Burd wrote:
>> SoCal became a furnace this weekend, even for those of us within sight
>> and sound of the ocean - the breeze is blowing oceanward, which is
>> unusual. Since it is so rarely needed, we don't have air
>> conditioning


> Air cooling rarely needed in S. Cal? That's ridiculous.

Not at all. I depends completely on whether you are on the coast
where there's usually a breeze or clouds, or inland where it can
be unbearable heat. So. Cal has many microclimates.

gloria p

"Abe" > wrote in message
...
> >SoCal became a furnace this weekend, even for those of us within sight
>>and sound of the ocean - the breeze is blowing oceanward, which is
>>unusual. Since it is so rarely needed, we don't have air
>>conditioning
> Air cooling rarely needed in S. Cal? That's ridiculous.

It's not ridiculous if you live by the beach. The airflow is mostly onshore
which is a natural air conditioning system.

Dimitri

Terry Pulliam Burd wrote:

> SoCal became a furnace this weekend, even for those of us within sight and
> sound of the ocean - the breeze is blowing oceanward, which is unusual.

Isn't that typical of these hot Santa Anas?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Abe wrote:

>>SoCal became a furnace this weekend, even for those of us within sight
>>and sound of the ocean - the breeze is blowing oceanward, which is
>>unusual. Since it is so rarely needed, we don't have air conditioning
> Air cooling rarely needed in S. Cal? That's ridiculous.

He's at the beach.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Andy wrote:

> Terry Pulliam Burd said...
>
>> SoCal became a furnace this weekend, even for those of us within sight
>> and sound of the ocean - the breeze is blowing oceanward, which is
>> unusual. Since it is so rarely needed, we don't have air conditioning,
>> so I'm having my seasonal regret that we keep talking ourselves out of
>> installing it. OTOH, it inspired me to make a big batch of gapacho. This
>> seems to be seasonal, too, as I only think of making it when it's really
>> warm.
>
>
> Terry,
>
> My #1 bud in Orange County is sweating it out at 101° F. and doesn't have
> air conditioning!!! He and family escaped to Huntington Beach and sent me
> a couple photos. They got wet! The ONLY way to beat the heat.

The thermometer here on my desk reads 97. If it gets any hotter, I might
turn on the A/C.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

"Blinky the Shark" > wrote in message
news
> Terry Pulliam Burd wrote:
>
>> SoCal became a furnace this weekend, even for those of us within sight
>> and
>> sound of the ocean - the breeze is blowing oceanward, which is unusual.
>
> Isn't that typical of these hot Santa Anas?
>
>
> --
> Blinky
> Killing all posts from Google Groups
> The Usenet Improvement Project: http://improve-usenet.org
> Blinky: http://blinkynet.net


Not quite, the Santa Ana's are an interesting phenomenon. The heating of
the air is accomplished by the compression of the air coming over the Los
Angeles Basin (mountains) Generally by the time the warmed air has hit the
ocean it has cooled substantially.

Dimitri

http://en.wikipedia.org/wiki/Santa_Ana_wind
Santa Anas are a type of drainage wind, an offshore wind that results from
the buildup of air pressure in the high-altitude Great Basin between the
Sierra Nevada and the Rocky Mountains. When upper level winds are favorable,
this high altitude air mass spills out of the Great Basin and is propelled
gravitationally towards the southern California coastline, generally as a
northeasterly wind.

It is often said that the air is heated and dried as it passes through the
Mojave and Sonoran Deserts, but according to meteorologists this is a
popular misconception. The Santa Ana winds usually form during autumn and
early spring when the surface air in the elevated regions of the Great Basin
and Mojave Desert (the "high desert") becomes cool or even cold, although
they may form at virtually any time of year. The air heats up due to
adiabatic heating during its descent. While the air has already been dried
by orographic lift before reaching the Great Basin as well as by subsidence
from the upper atmosphere, the relative humidity of the air is further
decreased as it descends from the high desert toward the coast, often
falling below 10 percent.

The air from the high desert is initially relatively dense owing to its
coolness and aridity, and thus tends to channel down the valleys and canyons
in gusts which can attain hurricane force at times. As it descends, the air
not only becomes drier, but also warms adiabatically by compression. The
southern California coastal region gets some of its hottest weather of the
year during autumn while Santa Ana winds are blowing. During Santa Ana
conditions it is typically hotter along the coast than in the deserts.

Blinky the Shark said...

> Andy wrote:
>
>> Terry Pulliam Burd said...
>>
>>> SoCal became a furnace this weekend, even for those of us within sight
>>> and sound of the ocean - the breeze is blowing oceanward, which is
>>> unusual. Since it is so rarely needed, we don't have air conditioning,
>>> so I'm having my seasonal regret that we keep talking ourselves out of
>>> installing it. OTOH, it inspired me to make a big batch of gapacho.
This
>>> seems to be seasonal, too, as I only think of making it when it's
really
>>> warm.
>>
>>
>> Terry,
>>
>> My #1 bud in Orange County is sweating it out at 101° F. and doesn't
have
>> air conditioning!!! He and family escaped to Huntington Beach and sent
me
>> a couple photos. They got wet! The ONLY way to beat the heat.
>
> The thermometer here on my desk reads 97. If it gets any hotter, I might
> turn on the A/C.


Or dive back in the ocean!

Andy

Andy wrote:

> Blinky the Shark said...
>
>> Andy wrote:
>>
>>> Terry Pulliam Burd said...
>>>
>>>> SoCal became a furnace this weekend, even for those of us within
>>>> sight and sound of the ocean - the breeze is blowing oceanward, which
>>>> is unusual. Since it is so rarely needed, we don't have air
>>>> conditioning, so I'm having my seasonal regret that we keep talking
>>>> ourselves out of installing it. OTOH, it inspired me to make a big
>>>> batch of gapacho.
> This
>>>> seems to be seasonal, too, as I only think of making it when it's
> really
>>>> warm.
>>>
>>>
>>> Terry,
>>>
>>> My #1 bud in Orange County is sweating it out at 101° F. and doesn't
> have
>>> air conditioning!!! He and family escaped to Huntington Beach and sent
> me
>>> a couple photos. They got wet! The ONLY way to beat the heat.
>>
>> The thermometer here on my desk reads 97. If it gets any hotter, I
>> might turn on the A/C.
>
>
> Or dive back in the ocean!

Or go down and jump in the pool my second floor balcony overlooks. But
I try to be a good neighbor -- so I always hate to see the others down
there get all scared and start yelling "SHARK!!!!"


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

"Victor Sack" > wrote in message
. ..
> Terry Pulliam Burd > wrote:
>
>> Gazpacho
>>
>> 1 clove garlic
>> 3 pounds tomatoes
>> 2 cucumbers
>> 1/2 cup green pepper; minced
>> 1/2 cup onion; minced
>> 2 cups tomato juice
>> 1/3 cup olive oil
>> 3 tablespoons vinegar
>> salt and pepper
>> 1/4 teaspoon Tabasco sauce
>>
>> Contributor: James Beard
>
> Where is the bread? Traditional gazpacho is supposed to have bread in
> it. Yes, I notice who the author of the recipe is. Maybe that beard on
> bread turned him off it for life.

Yes it is traditional but I prefer it sans bread. This recipe looks nice to
me, especially if the olive oil used is lovely Spanish and the vinegar is
sherry vinegar. I think I'd skip the tabasco, though, in favor of a bit of
chili.

TammyM

TammyM > wrote:

[gazpacho]
> Yes it is traditional but I prefer it sans bread.

Some gazpacho variants may work well without bread, but this one is
unlikely to do so. Bread is needed to hold all the ingredients,
especially the liquid ones, together somewhat. Without bread, all that
tomato juice will likely just collect in a puddle underneath the other
ingredients.

Victor

Abe wrote:

> >SoCal became a furnace this weekend, even for those of us within sight
> >and sound of the ocean - the breeze is blowing oceanward, which is
> >unusual. *Since it is so rarely needed, we don't have air
> >conditioning
>
> Air cooling rarely needed in S. Cal? That's ridiculous.


Coupla years ago I saw a nooze story about a SoCal heatwave,
specifically it was the San Diego area. The climate is normally
so temperate that air con is not needed...a number of folks checked
into hotels with a/c or beachfront hotels to escape the heat. These
were all pretty affluent folks from the SD area...


--
Best
Greg

In article >,
(Victor Sack) wrote:

> TammyM > wrote:
>
> [gazpacho]
> > Yes it is traditional but I prefer it sans bread.
>
> Some gazpacho variants may work well without bread, but this one is
> unlikely to do so. Bread is needed to hold all the ingredients,
> especially the liquid ones, together somewhat. Without bread, all that
> tomato juice will likely just collect in a puddle underneath the other
> ingredients.
>
> Victor

Ohfer! You eat gazpacho with a spoon, Bubba Vic, not a fork! And if
Tammy says it'll be good, it'll be damn good!
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.

In article
>,
Gregory Morrow > wrote:

> Abe wrote:
>
> > >SoCal became a furnace this weekend, even for those of us within sight
> > >and sound of the ocean - the breeze is blowing oceanward, which is
> > >unusual. *Since it is so rarely needed, we don't have air
> > >conditioning
> >
> > Air cooling rarely needed in S. Cal? That's ridiculous.
>
>
> Coupla years ago I saw a nooze story about a SoCal heatwave,
> specifically it was the San Diego area. The climate is normally
> so temperate that air con is not needed...a number of folks checked
> into hotels with a/c or beachfront hotels to escape the heat. These
> were all pretty affluent folks from the SD area...

I live in Northern California, about 550 miles north of San Diego, and
about 250 miles south of the Oregon border. Very few people where I
live have air conditioning in their houses. It gets hot a couple of
days a year, usually in late May, but for most of the summer, even if
the day gets a little hot, the breeze off the ocean comes in around the
middle of the afternoon and cools it off. I don't have to buy air
conditioning because Mother Nature gives it to me for free.

--
Dan Abel
Petaluma, California USA

On Mon, 28 Apr 2008 09:46:13 -0700, "TammyM" >
wrote:

>especially if the olive oil used is lovely Spanish and the vinegar is
>sherry vinegar


Almost anything can taste better with those ingredients.

--
See return address to reply by email
remove the smile first

On Sun, 27 Apr 2008 12:40:16 -0700, Abe > fired up
random neurons and synapses to opine:

>>SoCal became a furnace this weekend, even for those of us within sight
>>and sound of the ocean - the breeze is blowing oceanward, which is
>>unusual. Since it is so rarely needed, we don't have air
>>conditioning

>Air cooling rarely needed in S. Cal? That's ridiculous.

I guess you missed the part where I said we're within "sight and sound
of the ocean." A large percentage of people in SoCal who are within a
couple of miles of the ocean without any intervening hills don't have
and generally don't need air conditioning. Here, it's maybe a half
dozen days a year, tops.

Cooled off beautifully today. Too bad I spent most of it in a high
rise office building from 8:30 a.m. to 10:00 p.m., where the "after
hours air conditioning" appears to be something they merely charge you
for, but don't see the need to deliver.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

"Melba's Jammin'" > wrote in message
...
> In article >,
> (Victor Sack) wrote:
>
>> TammyM > wrote:
>>
>> [gazpacho]
>> > Yes it is traditional but I prefer it sans bread.
>>
>> Some gazpacho variants may work well without bread, but this one is
>> unlikely to do so. Bread is needed to hold all the ingredients,
>> especially the liquid ones, together somewhat. Without bread, all that
>> tomato juice will likely just collect in a puddle underneath the other
>> ingredients.
>>
>> Victor
>
> Ohfer! You eat gazpacho with a spoon, Bubba Vic, not a fork! And if
> Tammy says it'll be good, it'll be damn good!

Thank you, Barbara. Victor is being a poopy head.

I've enjoyed several gazpachos that were very similar to this recipe. Brace
yourself Victor: one of them was at a CZECH restaurant! I KNOW!! But the
delightful thing was that it tasted exactly like the gazpacho I enjoyed in
Spain. Granted, it was a little jarring next to the Czech cuisine but it
was MOST welcome on a blazingly hot Davis afternoon.

Ahhhh Spain. I'd go back in a heartbeat.

As for the gazpacho mit brot, Victor: diff'ert strokes.

TammyM

Melba's Jammin' > wrote:

> (Victor Sack) wrote:
>
> > Some gazpacho variants may work well without bread, but this one is
> > unlikely to do so. Bread is needed to hold all the ingredients,
> > especially the liquid ones, together somewhat. Without bread, all that
> > tomato juice will likely just collect in a puddle underneath the other
> > ingredients.
>
> Ohfer! You eat gazpacho with a spoon, Bubba Vic, not a fork!

Gazpacho, not the bloody tomato juice!

Bubba

TammyM > wrote:

> Thank you, Barbara.

Who the hell is Barbara? Barb's real name is Barbabietola, woman! And
her maiden name is of course Rossa... Barbabietola Rossa.

> I've enjoyed several gazpachos that were very similar to this recipe. Brace
> yourself Victor: one of them was at a CZECH restaurant! I KNOW!! But the
> delightful thing was that it tasted exactly like the gazpacho I enjoyed in
> Spain. Granted, it was a little jarring next to the Czech cuisine but it
> was MOST welcome on a blazingly hot Davis afternoon.

Yeah! Gazpacho at a Czech restaurant in Davis... I am about to have a
heart attack! I can get very good gazpacho here in Düsseldorf, too, but
in Spanish restaurants, at least... Oh, and they put garlic in there!

Did you notice 1 clove garlic per 3 pounds tomatoes, 2 cucumbers, etc,
in the recipe? Why even bother?

> Ahhhh Spain. I'd go back in a heartbeat.

Andalucía! That's where I'd go back, too, and that is where gazpacho
comes from!

Victor

"Victor Sack" > wrote in message
...
> TammyM > wrote:
>
>> Thank you, Barbara.
>
> Who the hell is Barbara? Barb's real name is Barbabietola, woman! And
> her maiden name is of course Rossa... Barbabietola Rossa.
>
>> I've enjoyed several gazpachos that were very similar to this recipe.
>> Brace
>> yourself Victor: one of them was at a CZECH restaurant! I KNOW!! But
>> the
>> delightful thing was that it tasted exactly like the gazpacho I enjoyed
>> in
>> Spain. Granted, it was a little jarring next to the Czech cuisine but it
>> was MOST welcome on a blazingly hot Davis afternoon.
>
> Yeah! Gazpacho at a Czech restaurant in Davis... I am about to have a
> heart attack! I can get very good gazpacho here in Düsseldorf, too, but
> in Spanish restaurants, at least... Oh, and they put garlic in there!

We have nice Spanish restaurants here too, I just happened to be in the
Czech one ... oh ferget it!
Here's some nitro for that cardiac issue...

> Did you notice 1 clove garlic per 3 pounds tomatoes, 2 cucumbers, etc,
> in the recipe? Why even bother?

Agreed. I confess I didn't notice the paucity of garlic.

>> Ahhhh Spain. I'd go back in a heartbeat.
>
> Andalucía! That's where I'd go back, too, and that is where gazpacho
> comes from!

Grathiath, Victoire.

TammyM

On Wed, 30 Apr 2008 12:33:29 -0700, "TammyM" >
fired up random neurons and synapses to opine:

>
>"Victor Sack" > wrote in message

>> Did you notice 1 clove garlic per 3 pounds tomatoes, 2 cucumbers, etc,
>> in the recipe? Why even bother?
>
>Agreed. I confess I didn't notice the paucity of garlic.

One would assume that one would add more garlic if one were so
inclined. I tend to relay an authored recipe as written, and let the
culinary bright lights tweak the ingredients to taste. Personally, I
have scratched out "1 clove" in favor of "6 - 8 cloves," as I'm mildly
fond of garlic.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"