Trying to develop a larger repertoire. The Maternal Unit seems to prefer
eating small things such as mini-quiches, pot stickers and the like.

Got one book on Spanish-type tapas and one book on Chinese 'snacks',
both of which are used frequently. Could use more ideas for simple
things to prepare, from any cuisine.

TIA

Arri London wrote:
> Trying to develop a larger repertoire. The Maternal Unit seems to prefer
> eating small things such as mini-quiches, pot stickers and the like.
>
> Got one book on Spanish-type tapas and one book on Chinese 'snacks',
> both of which are used frequently. Could use more ideas for simple
> things to prepare, from any cuisine.
>
> TIA

here you go Arri

http://www.recipezaar.com/recipes.ph...2Cscandinavian
nearly 1300 recipes some of them are rather light tasty and healthy

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

phil-c wrote:
>
> Arri London wrote:
> > Trying to develop a larger repertoire. The Maternal Unit seems to prefer
> > eating small things such as mini-quiches, pot stickers and the like.
> >
> > Got one book on Spanish-type tapas and one book on Chinese 'snacks',
> > both of which are used frequently. Could use more ideas for simple
> > things to prepare, from any cuisine.
> >
> > TIA
>
> here you go Arri
>
> http://www.recipezaar.com/recipes.ph...2Cscandinavian
> nearly 1300 recipes some of them are rather light tasty and healthy


TYVM.
Ahhh yes... forgot about Scandinavian goodies. We don't seem to have any
Scandinavian restaurants around here.

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>.

TYVM...obviously need to expand my vocabulary as well as my repertoire

>
> 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.

True enough. There is a Russian cookbook in the house somewhere We do
the fishy things and am working on more tiny pastry things. Fussy but a
little more fun for Maman.
>
> 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

Yes Phil mentioned that. We just made a batch of gravad lax and smoked
fish is always welcome around here. Cheese isn't that much of a problem
other than not going overboard on the saturated fats.

Should look into open-faced sandwiches too, on smaller slices of bread.

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

Lynn wrote on Wed, 11 Feb 2009 08:12:33 -0800 (PST):

> 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.
>>
>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.

The best mezze I ever had was at a Cypriot restaurant in London. Unlike
some apparently regular customers, I did not drink good Scotch with it.
There is a Lebanese restaurant around here that serves selections large
enough for a full meal so it may be a Mediterranean thing (can't
remember the Lebanese word for it.)

Here's a direct lift from the Wikipedia article on mezze.

In Turkey and Northern Cyprus meze are served along with raki
(anise-flavored apéritif) in establishments called meyhane. Turkish meze
often consist of beyaz peynir (literally "white cheese"), kavun (sliced
ripe melon), acili ezme (hot pepper paste often with walnuts), haydari
(thick strained yoghurt like the Levantine labne), patlican salatasi
(cold aubergine salad), kalamar (calamari or squid), enginar
(artichokes), cacik (yoghurt with cucumber and garlic), pilaki (various
foods cooked in a special sauce), dolma or sarma (rice-stuffed vine
leaves or other stuffed vegetables, such as bell peppers), and köfte
(meatballs).

If you can drink raki, it looks like Scotch is not that far out.




--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Lynn from Fargo" > wrote in message
...
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.

Quite. And I also suggest looking into cookbooks specific to Middle Eastern
cuisine. Claudia Roden's are excellent as are a numer of others, all of
which I seem to have :->.

TammyM

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.

On Feb 10, 8:28*pm, Arri London > wrote:
> Trying to develop a larger repertoire. The Maternal Unit seems to prefer
> eating small things such as mini-quiches, pot stickers and the like.
>
> Got one book on Spanish-type tapas and one book on Chinese 'snacks',
> both of which are used frequently. Could use more ideas for simple
> things to prepare, from any cuisine.
>
> TIA

LOVE tapas & meze - great for dining with groups!

For a (free and easy way) to get recipes, go to epicurious.com.

I just checked and if you enter "meze" or "tapas" into the search box,
it will give you over a dozen recipes. Some looked very simple. Some
also referenced a book source from where they came out of,so you could
check the book out of the library or whatever if you wanted to look
more,

Hope this helps,
Kris

James Silverton wrote:
>
> Lynn wrote on Wed, 11 Feb 2009 08:12:33 -0800 (PST):
>
> > 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.
> >>
> >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.
>
> The best mezze I ever had was at a Cypriot restaurant in London. Unlike
> some apparently regular customers, I did not drink good Scotch with it.

Happen to remember the name? There are so many of them there

> There is a Lebanese restaurant around here that serves selections large
> enough for a full meal so it may be a Mediterranean thing (can't
> remember the Lebanese word for it.)

Have made meals of mez(z)e in the past.

>
> Here's a direct lift from the Wikipedia article on mezze.
>
> In Turkey and Northern Cyprus meze are served along with raki
> (anise-flavored apéritif) in establishments called meyhane. Turkish meze
> often consist of beyaz peynir (literally "white cheese"), kavun (sliced
> ripe melon), acili ezme (hot pepper paste often with walnuts), haydari
> (thick strained yoghurt like the Levantine labne), patlican salatasi
> (cold aubergine salad), kalamar (calamari or squid), enginar
> (artichokes), cacik (yoghurt with cucumber and garlic), pilaki (various
> foods cooked in a special sauce), dolma or sarma (rice-stuffed vine
> leaves or other stuffed vegetables, such as bell peppers), and köfte
> (meatballs).
>
> If you can drink raki, it looks like Scotch is not that far out.
>
Anything sufficiently high alcohol will do LOL.

Meatballs, fruit and the dairy stuff the mother will eat; not much of
the rest you've mentioned. Have tried dolma on her... filling was fine
but she didn't go for the grape leaves. We have a nice grape vine that
doesn't always need all its leaves.

On Wed, 11 Feb 2009 06:15:46 +0100, (Victor Sack)
wrote:

>Arri London > wrote:
>
>> Could use more ideas for simple
>> things to prepare, from any cuisine.

>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.
>Victor

As usual, Victor is on the mark. Zakuski, by all means. Hungarian
Eggs Casino, also known by other names (Most nations in that
part of the world make these deviled eggs, under different names.)

Also think Kofte, easy to make if you have lamb and bulghur.
But if you're already into Meze, you know that.

Another thought. In the Americas there is a love for fried
pies. And turnovers. Throughout Central America you
can buy pupusas and other meat or shrimp/fish pies.
Small pot pies. Boereks (Turkish). Grape leaves, of course.

HTH, the field is rich with possibilities.

Alex

"Arri London" > wrote in message
...
> Trying to develop a larger repertoire. The Maternal Unit seems to prefer
> eating small things such as mini-quiches, pot stickers and the like.
>
> Got one book on Spanish-type tapas and one book on Chinese 'snacks',
> both of which are used frequently. Could use more ideas for simple
> things to prepare, from any cuisine.
>
> TIA



Start looking up Japanese Yakitori recipes.

The Japanese do GREAT things with snacky dishes and presentation.

Dimitri

On Feb 11, 7:40*pm, "Dimitri" > wrote:
> "Arri London" > wrote in message
>
> ...
>
> > Trying to develop a larger repertoire. The Maternal Unit seems to prefer
> > eating small things such as mini-quiches, pot stickers and the like.
>
> > Got one book on Spanish-type tapas and one book on Chinese 'snacks',
> > both of which are used frequently. Could use more ideas for simple
> > things to prepare, from any cuisine.
>
> > TIA
>
> Start looking up Japanese Yakitori recipes.
>
> The Japanese do GREAT things with snacky dishes and presentation.
>
> Dimitri

Indian "street food" snacks - pakoras, samosas, fried chick peas.
Also sate from Indonesia. Remember "PuPu Platters" for "Luau" parties
on the patio? :-)
Lynn in Fargo

Chemiker wrote:
>
> On Wed, 11 Feb 2009 06:15:46 +0100, (Victor Sack)
> wrote:
>
> >Arri London > wrote:
> >
> >> Could use more ideas for simple
> >> things to prepare, from any cuisine.
>
> >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.
> >Victor
>
> As usual, Victor is on the mark. Zakuski, by all means. Hungarian
> Eggs Casino, also known by other names (Most nations in that
> part of the world make these deviled eggs, under different names.)

We do the devilled eggs but not too often.
>
> Also think Kofte, easy to make if you have lamb and bulghur.
> But if you're already into Meze, you know that.

Yes...various kofte are another plan. We grind our own meat so it's
easy.
>
> Another thought. In the Americas there is a love for fried
> pies. And turnovers.

Maybe not too many fried pies Turnovers we do but planning on more
savoury sorts.

>Throughout Central America you
> can buy pupusas and other meat or shrimp/fish pies.
> Small pot pies. Boereks (Turkish). Grape leaves, of course.

Yes working on those as well. The Maman likes tostadas and we can get
tiny corn tortillas to make mini tostadas. She also likes crostini, so
trying to expand on those as well.

>
> HTH, the field is rich with possibilities.

TY. It is indeed. Just needed a bit of a jump start

>
> Alex

Kris wrote:
>
> On Feb 10, 8:28 pm, Arri London > wrote:
> > Trying to develop a larger repertoire. The Maternal Unit seems to prefer
> > eating small things such as mini-quiches, pot stickers and the like.
> >
> > Got one book on Spanish-type tapas and one book on Chinese 'snacks',
> > both of which are used frequently. Could use more ideas for simple
> > things to prepare, from any cuisine.
> >
> > TIA
>
> LOVE tapas & meze - great for dining with groups!
>
> For a (free and easy way) to get recipes, go to epicurious.com.
>
> I just checked and if you enter "meze" or "tapas" into the search box,
> it will give you over a dozen recipes. Some looked very simple. Some
> also referenced a book source from where they came out of,so you could
> check the book out of the library or whatever if you wanted to look
> more,
>
> Hope this helps,
> Kris

TY it does. There is some book out on tapas and mez(z)e so going to have
a look in the library.

Dimitri wrote:
>
> "Arri London" > wrote in message
> ...
> > Trying to develop a larger repertoire. The Maternal Unit seems to prefer
> > eating small things such as mini-quiches, pot stickers and the like.
> >
> > Got one book on Spanish-type tapas and one book on Chinese 'snacks',
> > both of which are used frequently. Could use more ideas for simple
> > things to prepare, from any cuisine.
> >
> > TIA
>
> Start looking up Japanese Yakitori recipes.
>
> The Japanese do GREAT things with snacky dishes and presentation.
>
> Dimitri

Another good idea TY. The MU does like goodies on small skewers.

Lynn from Fargo wrote:
>
> On Feb 11, 7:40 pm, "Dimitri" > wrote:
> > "Arri London" > wrote in message
> >
> > ...
> >
> > > Trying to develop a larger repertoire. The Maternal Unit seems to prefer
> > > eating small things such as mini-quiches, pot stickers and the like.
> >
> > > Got one book on Spanish-type tapas and one book on Chinese 'snacks',
> > > both of which are used frequently. Could use more ideas for simple
> > > things to prepare, from any cuisine.
> >
> > > TIA
> >
> > Start looking up Japanese Yakitori recipes.
> >
> > The Japanese do GREAT things with snacky dishes and presentation.
> >
> > Dimitri
>
> Indian "street food" snacks - pakoras, samosas, fried chick peas.
> Also sate from Indonesia. Remember "PuPu Platters" for "Luau" parties
> on the patio? :-)
> Lynn in Fargo

Unfortunately the MU doesn't much care for anything curried She lets
me put it in some things but only as a tiny sprinkle LOL. Sate is good,
as is the yakitori. Never heard of a PuPu platter...assuming it's an
assortment of snacky things?

Thinking also tiny lumpia/spring rolls rather than the full-size sort.

"Arri London" ha scritto nel messaggio >> > Got one book on Spanish-type
tapas and one book on Chinese 'snacks', both of which are used frequently.
Could use more ideas for simple things to prepare, from any cuisine.

There is some book out on tapas and mez(z)e so going to have
> a look in the library.

This made me think about Italy. While antipasti atr important and
wonderful, we have no occasion when you can serve just antipasti and drinks.
I wish there were. We do have a lot of very nice ones, though, and I am,
under the tutelage of a friend, curing olives with tangerine peel right now
in hopes of something brilliant to serve. I make a lot of jams and mostarde
to serve with special cheese before a meal. I am not so fond of eating meat
then, although I love the meats we are served.

Ny favorite is Olive Ascolane, but only homemade or house made. The frozen
ones are just salty crunch. You ned enormous green olives only brined.
They are pared in a spiral off the pit. The olive is reassembled around a
bugget of spicy forcemeat, then egged, dipped in crumbs, repeat and deep
fry. My first bite I recall to this day and it was loooong ago.

"Arri London" > wrote in message
...
>
>
> Dimitri wrote:
>>
>> "Arri London" > wrote in message
>> ...
>> > Trying to develop a larger repertoire. The Maternal Unit seems to
>> > prefer
>> > eating small things such as mini-quiches, pot stickers and the like.
>> >
>> > Got one book on Spanish-type tapas and one book on Chinese 'snacks',
>> > both of which are used frequently. Could use more ideas for simple
>> > things to prepare, from any cuisine.
>> >
>> > TIA
>>
>> Start looking up Japanese Yakitori recipes.
>>
>> The Japanese do GREAT things with snacky dishes and presentation.
>>
>> Dimitri
>
> Another good idea TY. The MU does like goodies on small skewers.

You're welcome. One of the nicest things I ever had in Japan was a
beautifully presented steamed potato with the top cut off and a small scoop
taken out with a melon baller. The cavity was filled with melted butter & a
little soy. As you ate the potato with a small spoon - almost as you would
eat a soft boiled egg - the butter continued to coat the inside, giving
flavor to every bite.

:-)

Don't forget Yakitori joints serve much more than just chicken - lots of
veggies grill beautifully.

Dimitri

"Dimitri" ha scritto nel messaggio

> You're welcome. One of the nicest things I ever had in Japan was a >
> beautifully presented steamed potato with the top cut off and a small
> scoop > taken out with a melon baller. The cavity was filled with melted
> butter & a little soy. As you ate the potato with a small spoon - almost
> as you would > eat a soft boiled egg - the butter continued to coat the
> inside, giving > flavor to every bite.
> Dimitri
That sounds both splendid and eminently doable. Thanks.

Giusi > wrote:

> This made me think about Italy. While antipasti atr important and
> wonderful, we have no occasion when you can serve just antipasti and drinks.

Venetians have such an occasion every day. Cicchetti, mentioned
upthread, are a form of antipasti and are served with wine. They are
the exact counterpart of tapas in most every respect.

Victor

Arri London > wrote:

> Thinking also tiny lumpia/spring rolls rather than the full-size sort.

Consider the Vietnamese cha gio, then. On the other hand, the also
Vietnamese goi cuon or the exactly the same Japanese nama harumaki are
worth considering, too, in spite of their "full" size, as they are
another type (raw/fresh) of a "spring" roll altogether. The same kind
of roll, but with a different filling are the Vietnamese bi cuon and nem
(nuong) cuon.

Then there is dim sum...

Victor
who had some dim sum, including, among other things, cold jellyfish
strips with black eggs, tonight

Victor Sack wrote:
>
> Arri London > wrote:
>
> > Thinking also tiny lumpia/spring rolls rather than the full-size sort.
>
> Consider the Vietnamese cha gio, then. On the other hand, the also
> Vietnamese goi cuon or the exactly the same Japanese nama harumaki are
> worth considering, too, in spite of their "full" size, as they are
> another type (raw/fresh) of a "spring" roll altogether. The same kind
> of roll, but with a different filling are the Vietnamese bi cuon and nem
> (nuong) cuon.
>
> Then there is dim sum...
>
> Victor
> who had some dim sum, including, among other things, cold jellyfish
> strips with black eggs, tonight

We make dim sum often so that's not a prob and have recipe sources for
that. Still trying to get my Maman to like a wider version of Asian
foods She doesn't like sushi with raw fish, despite having grown up
eating raw herring LOL.

Dimitri wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Dimitri wrote:
> >>
> >> "Arri London" > wrote in message
> >> ...
> >> > Trying to develop a larger repertoire. The Maternal Unit seems to
> >> > prefer
> >> > eating small things such as mini-quiches, pot stickers and the like.
> >> >
> >> > Got one book on Spanish-type tapas and one book on Chinese 'snacks',
> >> > both of which are used frequently. Could use more ideas for simple
> >> > things to prepare, from any cuisine.
> >> >
> >> > TIA
> >>
> >> Start looking up Japanese Yakitori recipes.
> >>
> >> The Japanese do GREAT things with snacky dishes and presentation.
> >>
> >> Dimitri
> >
> > Another good idea TY. The MU does like goodies on small skewers.
>
> You're welcome. One of the nicest things I ever had in Japan was a
> beautifully presented steamed potato with the top cut off and a small scoop
> taken out with a melon baller. The cavity was filled with melted butter & a
> little soy. As you ate the potato with a small spoon - almost as you would
> eat a soft boiled egg - the butter continued to coat the inside, giving
> flavor to every bite.
>
> :-)

Potatoes in Japanese food? Hmmm.

>
> Don't forget Yakitori joints serve much more than just chicken - lots of
> veggies grill beautifully.
>
> Dimitri

We do the grilled veg thing from time to time, but maybe time to do that
more often.

On Thu, 12 Feb 2009 09:01:30 -0700, Arri London >
wrote:


>Unfortunately the MU doesn't much care for anything curried She lets
>me put it in some things but only as a tiny sprinkle LOL. Sate is good,
>as is the yakitori. Never heard of a PuPu platter...assuming it's an
>assortment of snacky things?
>
>Thinking also tiny lumpia/spring rolls rather than the full-size sort.

At the risk of intruding, the Salvadoran Pupusa is a deep fried
turnover of savory meats and vegetables. One could easily
merge this with the Turkish boerek, making a black bean
filling (with cumin, of course), transformed in puff pastry into
a turnover, and baked. Two inches long or maybe a bit more
would be about right, I think. Triangular, like Spanakopita.

Alex

"Victor Sack" ha scritto nel messaggio
> Giusi wrote:
>
>> This made me think about Italy. While antipasti atr important and >>
>> wonderful, we have no occasion when you can serve just antipasti and
>> drinks.
>
> Venetians have such an occasion every day. Cicchetti, mentioned
> upthread, are a form of antipasti and are served with wine. They are> the
> exact counterpart of tapas in most every respect.
>
> Victor

But that is going out and then you can eat what, where and how much you want
or not at all. I meant at home, because people expect to be FED if invited.

On Thu, 12 Feb 2009 09:01:30 -0700, Arri London wrote:

> Lynn from Fargo wrote:
>>
>>
>> Indian "street food" snacks - pakoras, samosas, fried chick peas.
>> Also sate from Indonesia. Remember "PuPu Platters" for "Luau" parties
>> on the patio? :-)
>> Lynn in Fargo
>
> Unfortunately the MU doesn't much care for anything curried She lets
> me put it in some things but only as a tiny sprinkle LOL. Sate is good,
> as is the yakitori. Never heard of a PuPu platter...assuming it's an
> assortment of snacky things?
>

you used to see pu-pu platters quite often in the u.s. in chinese
restaurants and trader vic's-type places some years ago. a sample of
appetizers with a sterno-fueled brazier:

<http://i93.photobucket.com/albums/l70/Pu-PuPlatter/pupu2.jpg>

<http://www.szechuan-restaurant.com/menus/pics/pupuplatter.gif>

they're still around, but you see them less frequently, i think.

your pal,
blake

blake wrote on Fri, 13 Feb 2009 18:45:19 GMT:


> they're still around, but you see them less frequently, i
> think.

I agree with the assessment in Wikipedia that the platters are American
Chinese and the word is Hawaiian. I used to like pupu platters even if
that ejects me from the ranks of "true" Chinese food lovers!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Arri London wrote:
> Trying to develop a larger repertoire. The Maternal Unit seems to prefer
> eating small things such as mini-quiches, pot stickers and the like.
>
> Got one book on Spanish-type tapas and one book on Chinese 'snacks',
> both of which are used frequently. Could use more ideas for simple
> things to prepare, from any cuisine.
>
> TIA

Have you examined Clifford A. Wright's "Little Foods of the
Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors
d'Oeuvres, Meze, and More"?

--
Jean B.

blake murphy wrote:
>>
>
> you used to see pu-pu platters quite often in the u.s. in chinese
> restaurants and trader vic's-type places some years ago. a sample of
> appetizers with a sterno-fueled brazier:
>
> <http://i93.photobucket.com/albums/l70/Pu-PuPlatter/pupu2.jpg>
>
> <http://www.szechuan-restaurant.com/menus/pics/pupuplatter.gif>
>
> they're still around, but you see them less frequently, i think.
>

Why sell a pupu platter for $10 when you can sell the elements
separately and charge $10 apiece for a couple of pork ribs, chicken
wings, egg rolls, fried wontons, skewered beef, and pot sdtickers?

And the Sterno added absolutely nothing good to the flavor.

Even BAD Chinese restaurants are a lot better than they were 20+ years
ago unless you are talking steam-table buffets. I can remember from my
childhood "chow mein sandwiches" at various Cantonese places. They
consisted of some poached white meat chicken and big chunks of bias cut
celery and onion in a pale sauce served with soggy fried chow mein
noodles served on a hamburger roll. OMG.

gloria p

blake murphy wrote:
>
> On Thu, 12 Feb 2009 09:01:30 -0700, Arri London wrote:
>
> > Lynn from Fargo wrote:
> >>
> >>
> >> Indian "street food" snacks - pakoras, samosas, fried chick peas.
> >> Also sate from Indonesia. Remember "PuPu Platters" for "Luau" parties
> >> on the patio? :-)
> >> Lynn in Fargo
> >
> > Unfortunately the MU doesn't much care for anything curried She lets
> > me put it in some things but only as a tiny sprinkle LOL. Sate is good,
> > as is the yakitori. Never heard of a PuPu platter...assuming it's an
> > assortment of snacky things?
> >
>
> you used to see pu-pu platters quite often in the u.s. in chinese
> restaurants and trader vic's-type places some years ago. a sample of
> appetizers with a sterno-fueled brazier:
>
> <http://i93.photobucket.com/albums/l70/Pu-PuPlatter/pupu2.jpg>
>
> <http://www.szechuan-restaurant.com/menus/pics/pupuplatter.gif>

TY. Rather monotoned LOL. The little burner thing is sort of cool.

>
> they're still around, but you see them less frequently, i think.
>
> your pal,
> blake

Haven't seen them at all But get the idea.

"Jean B." wrote:
>
> Arri London wrote:
> > Trying to develop a larger repertoire. The Maternal Unit seems to prefer
> > eating small things such as mini-quiches, pot stickers and the like.
> >
> > Got one book on Spanish-type tapas and one book on Chinese 'snacks',
> > both of which are used frequently. Could use more ideas for simple
> > things to prepare, from any cuisine.
> >
> > TIA
>
> Have you examined Clifford A. Wright's "Little Foods of the
> Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors
> d'Oeuvres, Meze, and More"?
>
> --
> Jean B.


TY. No but noted for the next library visit.

On Fri, 13 Feb 2009 18:58:32 GMT, James Silverton wrote:

> blake wrote on Fri, 13 Feb 2009 18:45:19 GMT:
>
>> they're still around, but you see them less frequently, i
>> think.
>
> I agree with the assessment in Wikipedia that the platters are American
> Chinese and the word is Hawaiian. I used to like pupu platters even if
> that ejects me from the ranks of "true" Chinese food lovers!

i've always been a little baffled by the idea that you should put an egg
roll on the brazier.

your pal,
blake

blake murphy wrote:
>
> On Fri, 13 Feb 2009 18:58:32 GMT, James Silverton wrote:
>
> > blake wrote on Fri, 13 Feb 2009 18:45:19 GMT:
> >
> >> they're still around, but you see them less frequently, i
> >> think.
> >
> > I agree with the assessment in Wikipedia that the platters are American
> > Chinese and the word is Hawaiian. I used to like pupu platters even if
> > that ejects me from the ranks of "true" Chinese food lovers!
>
> i've always been a little baffled by the idea that you should put an egg
> roll on the brazier.
>
> your pal,
> blake


None of the things in the posted images looked as though they needed to
be recooked. They were all cooked brown anyway

On Sun, 15 Feb 2009 09:29:38 -0700, Arri London wrote:

> blake murphy wrote:
>>
>> On Fri, 13 Feb 2009 18:58:32 GMT, James Silverton wrote:
>>
>>> blake wrote on Fri, 13 Feb 2009 18:45:19 GMT:
>>>
>>>> they're still around, but you see them less frequently, i
>>>> think.
>>>
>>> I agree with the assessment in Wikipedia that the platters are American
>>> Chinese and the word is Hawaiian. I used to like pupu platters even if
>>> that ejects me from the ranks of "true" Chinese food lovers!
>>
>> i've always been a little baffled by the idea that you should put an egg
>> roll on the brazier.
>>
>> your pal,
>> blake
>
> None of the things in the posted images looked as though they needed to
> be recooked. They were all cooked brown anyway

i guess it's for the pure esthetics of the thing, such as they are.

your pal,
blake