On Tue, 04 Aug 2009 20:51:17 -0700, TammyM > wrote:

>> What kind of food tastes best to you in the summer? What
>> foods/dishes do you look forward to making all year...which are really
>> only good in the summer?
>
>Mmmmmmmmmmmmmmmm. Gazpacho. Panzanella. Ice cold roasted pepper soup
>with splashes of Spanish EVOO and sherry vinegar, and maybe a dollop of
>yogurt or sour cream stirred in. ANY cold soup, I adore them,
>especially boiled dirt chunk soup (beet for the un-rfc-initiated). The
>ever popular caprese salad made with fresh buffalo mozz, and
>tomats/basil from the garden.

I like your thinking, girl. I'd add my chick-pea salad with turmeric
and cumin with lemon vinaigrette, or maybe some of Leila's taboulleh.
The green stuff.

Alex, who would add feta at table.

Chemiker wrote:
> On Tue, 04 Aug 2009 20:51:17 -0700, TammyM > wrote:
>
>>> What kind of food tastes best to you in the summer? What
>>> foods/dishes do you look forward to making all year...which are really
>>> only good in the summer?
>> Mmmmmmmmmmmmmmmm. Gazpacho. Panzanella. Ice cold roasted pepper soup
>> with splashes of Spanish EVOO and sherry vinegar, and maybe a dollop of
>> yogurt or sour cream stirred in. ANY cold soup, I adore them,
>> especially boiled dirt chunk soup (beet for the un-rfc-initiated). The
>> ever popular caprese salad made with fresh buffalo mozz, and
>> tomats/basil from the garden.
>
> I like your thinking, girl. I'd add my chick-pea salad with turmeric
> and cumin with lemon vinaigrette, or maybe some of Leila's taboulleh.
> The green stuff.
>
> Alex, who would add feta at table.

Mmmmmm, chickpea salad sounds divine. I would add feta too. I also
love to make a Greek salad this time of year, could live on the stuff,
along with the aforementioned cold soups. It's been unseasonably cool
here, only 85 yesterday (anything under 90 counts as cool, 90-99 is
warm, and over 100 is hot), so I just might bake some bread tomorrow. I
have been known to put the bread machine on the back patio on uber-hot
days (in Tammy's lexicon, anything over 100 is uber hot, what "they" say
be damned!).

And yes, Wictor, I do have A/C, I just prefer not to have to jack it up
in order to use the oven, or the cooktop for that matter for any
extended period of time....

TammyM, needs to move to Calgary

Chemiker wrote:
> On Tue, 04 Aug 2009 20:51:17 -0700, TammyM > wrote:
>
>>> What kind of food tastes best to you in the summer? What
>>> foods/dishes do you look forward to making all year...which are really
>>> only good in the summer?
>> Mmmmmmmmmmmmmmmm. Gazpacho. Panzanella. Ice cold roasted pepper soup
>> with splashes of Spanish EVOO and sherry vinegar, and maybe a dollop of
>> yogurt or sour cream stirred in. ANY cold soup, I adore them,
>> especially boiled dirt chunk soup (beet for the un-rfc-initiated). The
>> ever popular caprese salad made with fresh buffalo mozz, and
>> tomats/basil from the garden.
>
> I like your thinking, girl. I'd add my chick-pea salad with turmeric
> and cumin with lemon vinaigrette, or maybe some of Leila's taboulleh.
> The green stuff.
>
> Alex, who would add feta at table.

Two more ideas: pasta with fresh tomato sauce, and falafel
sandwiches (with a nice tomato-cucumber etc. salad in the pita
too). For the latter, I make a dressing from dark sesame oil,
lemon juice, and garlic salt. It is a very messy,
eat-over-the-sink sandwich.

--
Jean B.

TammyM > wrote:

> (in Tammy's lexicon, anything over 100 is uber hot, what "they" say
> be damned!).
>
> And yes, Wictor, I do have A/C, I just prefer not to have to jack it up
> in order to use the oven, or the cooktop for that matter for any
> extended period of time....

Use your pressure cooker (but not for risotto!) - then your period won't
be extended.

Wictor
for whom anything over 30°C/86°F is über-hot and even 30°C is barely
bearable

Victor Sack wrote:
> TammyM > wrote:
>
>> (in Tammy's lexicon, anything over 100 is uber hot, what "they" say
>> be damned!).
>>
>> And yes, Wictor, I do have A/C, I just prefer not to have to jack it up
>> in order to use the oven, or the cooktop for that matter for any
>> extended period of time....
>
> Use your pressure cooker (but not for risotto!) - then your period won't
> be extended.

It still heats up the house. I've no interest in doing it anyway. I
like my cold soups, my salads, grilled fish/chicken (on the outdoor
grill), etc.

> Wictor
> for whom anything over 30°C/86°F is über-hot and even 30°C is barely
> bearable

TammyM

Victor Sack wrote:
>
> TammyM > wrote:
>
> > (in Tammy's lexicon, anything over 100 is uber hot, what "they" say
> > be damned!).
> >
> > And yes, Wictor, I do have A/C, I just prefer not to have to jack it up
> > in order to use the oven, or the cooktop for that matter for any
> > extended period of time....
>
> Use your pressure cooker (but not for risotto!) - then your period won't
> be extended.
>
> Wictor
> for whom anything over 30°C/86°F is über-hot and even 30°C is barely
> bearable

You'd hate it where Christine and I live! Been 39 or higher for days at
a time. Our cooler can barely cope.

Hardly been feeling like eating. We had a salad made with: leaf lettuce
(to line the plate), hardcooked egg, ham, tomatoes, radishes, shreds of
Gouda cheese and slivers of white onion arranged attractively (hah!) on
top.

Tomorrow it's cold cooked fish made into a salad of some sort or
'nother.

Arri London > wrote:

> You'd hate it where Christine and I live! Been 39 or higher for days at
> a time. Our cooler can barely cope.

Yes, I am sure I'd hate it passionately. I still remember with horror
the summer of 2003 here, with temperatures of up to 43°C/109°F for
weeks.

> Hardly been feeling like eating. We had a salad made with: leaf lettuce
> (to line the plate), hardcooked egg, ham, tomatoes, radishes, shreds of
> Gouda cheese and slivers of white onion arranged attractively (hah!) on
> top.

It's been particularly hot here today, 33°C/91°F and clammy, with
humidity of almost 100%. I still ate some hot broth with tomatoes and
some kimchi added, but most of my one and only meal of the day was salad
and various cold hors d'oeuvres, one of them matjes herring with onions
and pumpernickel.

Victor

Victor Sack wrote:
>
> Arri London > wrote:
>
> > You'd hate it where Christine and I live! Been 39 or higher for days at
> > a time. Our cooler can barely cope.
>
> Yes, I am sure I'd hate it passionately. I still remember with horror
> the summer of 2003 here, with temperatures of up to 43°C/109°F for
> weeks.

Yes...people were really suffering in parts of Europe that don't
normally get that hot. Even in the US there are deaths during a heat
wave. But 39--40 here would just be a hot day LOL.

>
> > Hardly been feeling like eating. We had a salad made with: leaf lettuce
> > (to line the plate), hardcooked egg, ham, tomatoes, radishes, shreds of
> > Gouda cheese and slivers of white onion arranged attractively (hah!) on
> > top.
>
> It's been particularly hot here today, 33°C/91°F and clammy, with
> humidity of almost 100%. I still ate some hot broth with tomatoes and
> some kimchi added, but most of my one and only meal of the day was salad
> and various cold hors d'oeuvres, one of them matjes herring with onions
> and pumpernickel.
>
> Victor

Shut up Victor
Eating hot soup on a hot day is actually a good idea for cooling down.
Haven't given up my nightly bowl of hot soup noodles; just eating later
when temps start to cool down. Matjes are good in any weather yumyumyum!

"Arri London" > wrote in message
...
>
>
> Shut up Victor
> Eating hot soup on a hot day is actually a good idea for cooling down.
> Haven't given up my nightly bowl of hot soup noodles; just eating later
> when temps start to cool down. Matjes are good in any weather yumyumyum!

Bunch of heathens!! Mustard herring is the way to go!!

On Sat, 08 Aug 2009 04:54:23 GMT, "Alan Zelt" >
wrote:

>
>"Arri London" > wrote in message
...
>>
>>
>> Shut up Victor
>> Eating hot soup on a hot day is actually a good idea for cooling down.
>> Haven't given up my nightly bowl of hot soup noodles; just eating later
>> when temps start to cool down. Matjes are good in any weather yumyumyum!
>
>Bunch of heathens!! Mustard herring is the way to go!!

The Zeltman is back!

Honestly, I've never heard of mustard herring... but I learned through
my Swede grandmother that not all herring is bad. So maybe mustard
herring is good too. Don't know. Never tried it (I think).

--
I love cooking with wine.
Sometimes I even put it in the food.

Alan Zelt > wrote:

> "Arri London" > wrote
> >
> > Shut up Victor
> > Eating hot soup on a hot day is actually a good idea for cooling down.
> > Haven't given up my nightly bowl of hot soup noodles; just eating later
> > when temps start to cool down. Matjes are good in any weather yumyumyum!
>
> Bunch of heathens!! Mustard herring is the way to go!!

You must have not tasted real fresh matjes herring, then. It is no
longer its high season now, but it still tastes just great. From what I
gather, it is all but impossible to find real fresh matjes anywhere but
in The Netherlands and Germany. Matjes is the herring queen!

Victor

Alan Zelt wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Shut up Victor
> > Eating hot soup on a hot day is actually a good idea for cooling down.
> > Haven't given up my nightly bowl of hot soup noodles; just eating later
> > when temps start to cool down. Matjes are good in any weather yumyumyum!
>
> Bunch of heathens!! Mustard herring is the way to go!!


LOL those are good but not in the same class as fresh season matjes.
Fresh raw herring is even better!

sf wrote:
>
> On Sat, 08 Aug 2009 04:54:23 GMT, "Alan Zelt" >
> wrote:
>
> >
> >"Arri London" > wrote in message
> ...
> >>
> >>
> >> Shut up Victor
> >> Eating hot soup on a hot day is actually a good idea for cooling down.
> >> Haven't given up my nightly bowl of hot soup noodles; just eating later
> >> when temps start to cool down. Matjes are good in any weather yumyumyum!
> >
> >Bunch of heathens!! Mustard herring is the way to go!!
>
> The Zeltman is back!
>
> Honestly, I've never heard of mustard herring... but I learned through
> my Swede grandmother that not all herring is bad. So maybe mustard
> herring is good too. Don't know. Never tried it (I think).


We buy it tinned; usually comes from Germany. But could make it
too...herring in a mustard sauce.

Arri London wrote:

>> Honestly, I've never heard of mustard herring... but I learned through
>> my Swede grandmother that not all herring is bad. So maybe mustard
>> herring is good too. Don't know. Never tried it (I think).
>
>
> We buy it tinned; usually comes from Germany. But could make it
> too...herring in a mustard sauce.

I had it at a buffet lunch in a train station in Denmark. It was good.

On Sat, 08 Aug 2009 02:09:20 -0700, sf > wrote:


>The Zeltman is back!

He's been back...for a month or more.....

Christine

Victor Sack wrote:
>
> Alan Zelt > wrote:
>
> > "Arri London" > wrote
> > >
> > > Shut up Victor
> > > Eating hot soup on a hot day is actually a good idea for cooling down.
> > > Haven't given up my nightly bowl of hot soup noodles; just eating later
> > > when temps start to cool down. Matjes are good in any weather yumyumyum!
> >
> > Bunch of heathens!! Mustard herring is the way to go!!
>
> You must have not tasted real fresh matjes herring, then. It is no
> longer its high season now, but it still tastes just great. From what I
> gather, it is all but impossible to find real fresh matjes anywhere but
> in The Netherlands and Germany. Matjes is the herring queen!
>
> Victor

With you on that one! Certainly not available around here. The sorry
things in plastic packs sold in the Asian supermarket just don't cut it.




>
>

"Arri London" > wrote in message
...
>
>
> Victor Sack wrote:
>>
>> Alan Zelt > wrote:
>>
>> > "Arri London" > wrote
>> > >
>> > > Shut up Victor
>> > > Eating hot soup on a hot day is actually a good idea for cooling
>> > > down.
>> > > Haven't given up my nightly bowl of hot soup noodles; just eating
>> > > later
>> > > when temps start to cool down. Matjes are good in any weather
>> > > yumyumyum!
>> >
>> > Bunch of heathens!! Mustard herring is the way to go!!
>>
>> You must have not tasted real fresh matjes herring, then. It is no
>> longer its high season now, but it still tastes just great. From what I
>> gather, it is all but impossible to find real fresh matjes anywhere but
>> in The Netherlands and Germany. Matjes is the herring queen!
>>
>> Victor
>
> With you on that one! Certainly not available around here. The sorry
> things in plastic packs sold in the Asian supermarket just don't cut it.
>
>

Where's around here (I have no respect for peope who say "around here" but
then don't say where... they claim a different "around here" with wherever
supports their position). In NYC there is easily as much matjes herring
consumed as in the Netherlands and Germany combined (the Baltic nations
probably consume more), and exactly the same brands, it's imported in wooden
casks. One thing to always remember when it comes to food, if you can't
find it in NYC it dosen't exist.

Arri London wrote:

> Christine Dabney wrote:
>>
>> Arri lives in the same town that I do..Albuquerque, NM. Not quite as
>> cosmopolitan as NYC..by a long shot.
>
> Hence the unavailability of matjes herring around here. And the constant
> requests from my *NYC* relatives for true fresh NM green chiles. Just
> sent off another box

You would have just as little luck finding real fresh matjes anywhere
else, NYC not excluding. The problem is, the general understanding of
what matjes is, is different in America. Look up "matjes" in the
Epicurious dictionary, for example, and you will find a most ridiculous
definition (which often is par for the course for that dictionary).
However, in this particular case, the definition just happens to
accurately reflect what is taken to be matjes in America. The whole
confusion probably came originally from Sweden, where the term matjes
means a different thing, namely pickled/marinated herring with sugar and
spices. It is this kind of herring that is usually sold as "matjes" in
America. This is what I remember seeing at Zabar's a few years ago (and
I've just looked it up:
<http://www.zabars.com/zabars-matjes-herring-8oz/21100FW,default,pd.html>).

It appears that there is just no market for real matjes in America, just
as there is only one German restaurant left in the whole of Manhattan.
(If one can call it really German, that is. It is called Heidelberg and
the staff wears Dirndl or Lederhosen - imagine the hilarity!) From what
I gather, there may be just one place in the whole of NYC where you can
still get real matjes: Russ & Daughters - and they sell it under another
name, to avoid any confusion. You would recognise the name, Hollandse
Nieuwe, but few others would - and another name, New Catch Holland
Herring, used by Russ & Daughters, tells one hardly anything at all.
You can get it sent to you, 10 fillets (double ones, I very much hope)
for a pittance of $39.95 plus overnight postage. Well, their caviar
costs a bit more still... Here, I buy matjes for EUR 1.49 a double
fillet. BTW, Hollandse Nieuwe is maatjesharing that has to be sold
within one month of its capture. This difference makes little sense
nowadays, as all matjes must by law be frozen for at least 24 hours at
-45°C, to kill any nematodes.

As I wrote upthread, real matjes is available in The Netherlands and
Germany - and hardly anywhere else (but there is apparently also a
German shop in San Francisco where they are said to be available).

Victor