Am Montag, 29. Januar 2018 18:42:21 UTC+1 schrieb U.S. Janet B.:
> On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
> wrote:
> snip
> >
> >Oh, the liver - saute onions, saute livers, add a hard boiled egg or
> >two, and run the food processor until you get the texture you like.
> >Salt is the only seasoning I use.
> >
> >Keep in mind my target in taste and texture is old-fashioned, Jewish
> >style chopped liver. There are a lot fancier options out there that
> >might be more appealing to you. To me, it is comfort food.
>
> there was something else in my fav recipe. I just can't remember what
> it was. I hadn't made it in years and years because I was working.
> I'll keep looking. It was some other little flavor component.

Marjoram? Or allspice and/or nutmeg?

Bye, Sanne.

On Monday, January 29, 2018 at 9:25:17 AM UTC-6, Gary wrote:
>
> My egg salad is often plain...egg and mayo + S&P on soft white
> bread.
> Sometimes I'll add in a tiny bit of "horseradish mustard" but not
> much. If I want some crunch and have it handy, I'll add a leaf or
> two of iceberg lettuce.
>
>
Have you tried egg salad on split open English muffins that have
been LIGHTLY buttered and lightly toasted yet?

writes:
>On 2018-01-28 4:40 PM, U.S. Janet B. wrote:
>>
>> I'm kinda bored and am thinking I might try something different in my
>> egg salad. I've made my honey rye flake bread today and egg salad
>> sandwiches is on the menu. What goes into your egg salad?
>
>
>Since you ask.... I don't make egg salad. I am not saying I don't like
>it, don't eat it or can't eat it. It just never occurs to me to make egg
>salad. I think I have made it once, maybe twice. It just doesn't occur
>to me. However, if I am at a function where sandwiches are being served
>and egg salad is one of the choices, I usually make a point of trying
>it, and I usually really enjoy them.

Dave...can I call you Dave

you are on the path to total consciousness

once you get your hands on a recipe, make sure the gangsters don't
steal it:

https://www.youtube.com/watch?v=_f20pv9QBc0

On Mon, 29 Jan 2018 10:45:03 -0800 (PST), sanne
> wrote:

>Am Montag, 29. Januar 2018 18:42:21 UTC+1 schrieb U.S. Janet B.:
>> On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>> wrote:
>> snip
>> >
>> >Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>> >two, and run the food processor until you get the texture you like.
>> >Salt is the only seasoning I use.
>> >
>> >Keep in mind my target in taste and texture is old-fashioned, Jewish
>> >style chopped liver. There are a lot fancier options out there that
>> >might be more appealing to you. To me, it is comfort food.
>>
>> there was something else in my fav recipe. I just can't remember what
>> it was. I hadn't made it in years and years because I was working.
>> I'll keep looking. It was some other little flavor component.
>
>Marjoram? Or allspice and/or nutmeg?
>
>Bye, Sanne.

I don't know. but thanks for the suggestion
Janet US

On 2018-01-29 2:07 PM, wrote:
> On Monday, January 29, 2018 at 9:25:17 AM UTC-6, Gary wrote:
>>
>> My egg salad is often plain...egg and mayo + S&P on soft white
>> bread.
>> Sometimes I'll add in a tiny bit of "horseradish mustard" but not
>> much. If I want some crunch and have it handy, I'll add a leaf or
>> two of iceberg lettuce.
>>
>>
> Have you tried egg salad on split open English muffins that have
> been LIGHTLY buttered and lightly toasted yet?
>


The best egg salad use I ever enjoyed was a smorsbrot in Denmark. There
was a slice of dark bread, smoked eel and a glob of egg salad on top....
washed down with a beer and a shot a Aakavit.

On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>wrote:
>snip
>>
>>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>two, and run the food processor until you get the texture you like.
>>Salt is the only seasoning I use.
>>
>>Keep in mind my target in taste and texture is old-fashioned, Jewish
>>style chopped liver. There are a lot fancier options out there that
>>might be more appealing to you. To me, it is comfort food.
>
>there was something else in my fav recipe. I just can't remember what
>it was. I hadn't made it in years and years because I was working.
>I'll keep looking. It was some other little flavor component.
>Janet US

Sherry, sometimes.

On Mon, 29 Jan 2018 10:52:31 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 17:07:35 GMT, "l not -l" > wrote:
>
>>
>>On 29-Jan-2018, Nancy2 > wrote:
>>
>>> Just mayo, salt &a pepper for me. But I put a couple big dill
>>> pickle
>>> "sandwich slicesslices in it. Or instead, sometimes just crisp
>>> iceberg
>>> lettuce. For me, anything else just messes it up. OTOH, if
>>> onions
>>> didn't affect my tummy so negatively, a nice crisp white onion
>>> slice
>>> would be added sometimes for variety.
>>>
>>> I have a new loaf of rye bread, so this reminds me of one of my
>>> favorite lunches...egg salad on rye.
>>And now, you've reminded me of one of my favorites - chopped bbq
>>mutton on rye with a nice slice of sweet onion. I'll have to
>>pull a package of bbq mutton from the freezer and have one
>>tomorrow for supper. With slaw on the side.
>
>I would have never thought of bbq meat as a pairing with rye bread.
>Just bbq'd or with a sauce of some kind?
> I'll keep that in mind.
>Janet US

Corned beef and pastrami are great on rye, too, and they are the
Eastern European equivalents of 'cue.

"tert in seattle" wrote in message news
writes:
>On 2018-01-28 4:40 PM, U.S. Janet B. wrote:
>>
>> I'm kinda bored and am thinking I might try something different in my
>> egg salad. I've made my honey rye flake bread today and egg salad
>> sandwiches is on the menu. What goes into your egg salad?
>
>
>Since you ask.... I don't make egg salad. I am not saying I don't like
>it, don't eat it or can't eat it. It just never occurs to me to make egg
>salad. I think I have made it once, maybe twice. It just doesn't occur
>to me. However, if I am at a function where sandwiches are being served
>and egg salad is one of the choices, I usually make a point of trying
>it, and I usually really enjoy them.

Dave...can I call you Dave

you are on the path to total consciousness

once you get your hands on a recipe, make sure the gangsters don't
steal it:

https://www.youtube.com/watch?v=_f20pv9QBc0

==

<g>

On Mon, 29 Jan 2018 15:48:23 -0500, Boron >
wrote:

>On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
>wrote:
>
>>On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>>wrote:
>>snip
>>>
>>>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>>two, and run the food processor until you get the texture you like.
>>>Salt is the only seasoning I use.
>>>
>>>Keep in mind my target in taste and texture is old-fashioned, Jewish
>>>style chopped liver. There are a lot fancier options out there that
>>>might be more appealing to you. To me, it is comfort food.
>>
>>there was something else in my fav recipe. I just can't remember what
>>it was. I hadn't made it in years and years because I was working.
>>I'll keep looking. It was some other little flavor component.
>>Janet US
>
>Sherry, sometimes.

ahhhhh. By Jove, I think you've got it!
Janet US

On Mon, 29 Jan 2018 15:49:43 -0500, Boron >
wrote:

>On Mon, 29 Jan 2018 10:52:31 -0700, U.S. Janet B. >
>wrote:
>
>>On Mon, 29 Jan 2018 17:07:35 GMT, "l not -l" > wrote:
>>
>>>
>>>On 29-Jan-2018, Nancy2 > wrote:
>>>
>>>> Just mayo, salt &a pepper for me. But I put a couple big dill
>>>> pickle
>>>> "sandwich slicesslices in it. Or instead, sometimes just crisp
>>>> iceberg
>>>> lettuce. For me, anything else just messes it up. OTOH, if
>>>> onions
>>>> didn't affect my tummy so negatively, a nice crisp white onion
>>>> slice
>>>> would be added sometimes for variety.
>>>>
>>>> I have a new loaf of rye bread, so this reminds me of one of my
>>>> favorite lunches...egg salad on rye.
>>>And now, you've reminded me of one of my favorites - chopped bbq
>>>mutton on rye with a nice slice of sweet onion. I'll have to
>>>pull a package of bbq mutton from the freezer and have one
>>>tomorrow for supper. With slaw on the side.
>>
>>I would have never thought of bbq meat as a pairing with rye bread.
>>Just bbq'd or with a sauce of some kind?
>> I'll keep that in mind.
>>Janet US
>
>Corned beef and pastrami are great on rye, too, and they are the
>Eastern European equivalents of 'cue.

You could tell I was responding from my German background, eh? (or
middle American background) Not much corned beef and pastrami
where/when I grew up. But I agree, excellent on rye bread.
Janet US

On 2018-01-29 1:48 PM, Boron wrote:
> On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
> wrote:
>
>> On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>> wrote:
>> snip
>>>
>>> Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>> two, and run the food processor until you get the texture you like.
>>> Salt is the only seasoning I use.
>>>
>>> Keep in mind my target in taste and texture is old-fashioned, Jewish
>>> style chopped liver. There are a lot fancier options out there that
>>> might be more appealing to you. To me, it is comfort food.
>>
>> there was something else in my fav recipe. I just can't remember what
>> it was. I hadn't made it in years and years because I was working.
>> I'll keep looking. It was some other little flavor component.
>> Janet US
>
> Sherry, sometimes.
>
Or brandy.
Graham

"l not -l wrote:
>
>I first encountered shrimp salad in the restaurant of one of our major department stores
>(Stix, Baer and Fuller, later merged with Dillards). They had an
>outstanding shrimp salad sandwich on toasted cheese bread.

Only a TIAD imbecile business would serve shrimp on cheese bread.

On Mon, 29 Jan 2018 22:21:55 GMT, "l not -l" > wrote:

>
>On 29-Jan-2018, U.S. Janet B. > wrote:
>
>> On Mon, 29 Jan 2018 17:07:35 GMT, "l not -l" >
>> wrote:
snip
>> >> favorite lunches...egg salad on rye.
>> >And now, you've reminded me of one of my favorites - chopped
>> >bbq
>> >mutton on rye with a nice slice of sweet onion. I'll have to
>> >pull a package of bbq mutton from the freezer and have one
>> >tomorrow for supper. With slaw on the side.
>>
>> I would have never thought of bbq meat as a pairing with rye
>> bread.
>> Just bbq'd or with a sauce of some kind?
>> I'll keep that in mind.
>> Janet US
>Not so much a sauce; but, "dip". Bbq mutton is what I grew up
>eating as a child in western Kentucky; if you said you were going
>to have bbq, it was understood that it would be mutton. The
>mutton is mopped with a thin, vinegary "dip" throughout the
>cookging process and served with extra dip, either mixed into
>chopped mutton on on-the-side for sliced. When I have a
>chopped/chipped mutton sandwich, enough dip is added to assure
>the meat is very moist, but not dripping wet. Too wet and the
>bread will get soggy and fall apart, just right and the bread
>will have just a "kiss" of the dip on the inside, but not bleed
>through. One of the two recipes I used follows. I alternate
>between two recipes because they come close to the dips used by
>two of my favorite (bygone) bbg places.
>
>My sister still lives in western KY and I have her smuggle bbq
>mutton into Missouri for me a couple of times per year. (Please
>do not tell the St. Louis bbq police, it may be illegal to eat
>mutton instead of pork steaks and dip is a radical departure from
>St. Louis' favorite sweet and thick sauce, Maull's)
>
>
>* Exported from MasterCook *
>
> Mutton Barbecue Sauce
>
>Recipe By :
>Serving Size : 0 Preparation Time :0:00
>Categories :
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 4 cups water
> 1/3 cup Worcestershire sauce
> 1/3 cup vinegar
> 1 tablespoon black pepper
> 1 tablespoon brown sugar
> 1/2 tablespoon lemon juice
> 1/2 tablespoon salt
> 1/4 teaspoon allspice
> 1/4 teaspoon onion salt
> 1/4 teaspoon garlic
>
>Mix all ingredients together in a large saucepan over a low heat.
>Simmer for about 20 minutes. Serve on the table as a dipping
>sauce. You can also use this sauce as a baste on smoked lamb.
>
>Description:
> "This isn't like most barbecue sauces you have tried. This is
> the traditional barbecue sauce of Western Kentucky Mutton
> Barbecue."

I've copied and saved this recipe because I like the sound of it.
Thank you. I take it you really mean mutton?
Janet US

On Mon, 29 Jan 2018 14:26:42 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 15:48:23 -0500, Boron >
>wrote:
>
>>On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>>>wrote:
>>>snip
>>>>
>>>>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>>>two, and run the food processor until you get the texture you like.
>>>>Salt is the only seasoning I use.
>>>>
>>>>Keep in mind my target in taste and texture is old-fashioned, Jewish
>>>>style chopped liver. There are a lot fancier options out there that
>>>>might be more appealing to you. To me, it is comfort food.
>>>
>>>there was something else in my fav recipe. I just can't remember what
>>>it was. I hadn't made it in years and years because I was working.
>>>I'll keep looking. It was some other little flavor component.
>>>Janet US
>>
>>Sherry, sometimes.
>
>ahhhhh. By Jove, I think you've got it!
>Janet US


NYT says sherry AND brandy, so Graham pegged it, too.

https://cooking.nytimes.com/recipes/...ken-liver-pate

Their recipe is a much more complex set of flavors.

On Mon, 29 Jan 2018 14:28:49 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 15:49:43 -0500, Boron >
>wrote:
>
>>On Mon, 29 Jan 2018 10:52:31 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Mon, 29 Jan 2018 17:07:35 GMT, "l not -l" > wrote:
>>>
>>>>
>>>>On 29-Jan-2018, Nancy2 > wrote:
>>>>
>>>>> Just mayo, salt &a pepper for me. But I put a couple big dill
>>>>> pickle
>>>>> "sandwich slicesslices in it. Or instead, sometimes just crisp
>>>>> iceberg
>>>>> lettuce. For me, anything else just messes it up. OTOH, if
>>>>> onions
>>>>> didn't affect my tummy so negatively, a nice crisp white onion
>>>>> slice
>>>>> would be added sometimes for variety.
>>>>>
>>>>> I have a new loaf of rye bread, so this reminds me of one of my
>>>>> favorite lunches...egg salad on rye.
>>>>And now, you've reminded me of one of my favorites - chopped bbq
>>>>mutton on rye with a nice slice of sweet onion. I'll have to
>>>>pull a package of bbq mutton from the freezer and have one
>>>>tomorrow for supper. With slaw on the side.
>>>
>>>I would have never thought of bbq meat as a pairing with rye bread.
>>>Just bbq'd or with a sauce of some kind?
>>> I'll keep that in mind.
>>>Janet US
>>
>>Corned beef and pastrami are great on rye, too, and they are the
>>Eastern European equivalents of 'cue.
>
>You could tell I was responding from my German background, eh? (or
>middle American background) Not much corned beef and pastrami
>where/when I grew up. But I agree, excellent on rye bread.
>Janet US


And I have to make some more. We just finished up the last loaf of rye
I made, although there is plenty of brioche.

On Mon, 29 Jan 2018 18:18:35 -0500, Boron Elgar
> wrote:

>On Mon, 29 Jan 2018 14:26:42 -0700, U.S. Janet B. >
>wrote:
>
>>On Mon, 29 Jan 2018 15:48:23 -0500, Boron >
>>wrote:
>>
>>>On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
>>>wrote:
>>>
>>>>On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>>>>wrote:
>>>>snip
>>>>>
>>>>>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>>>>two, and run the food processor until you get the texture you like.
>>>>>Salt is the only seasoning I use.
>>>>>
>>>>>Keep in mind my target in taste and texture is old-fashioned, Jewish
>>>>>style chopped liver. There are a lot fancier options out there that
>>>>>might be more appealing to you. To me, it is comfort food.
>>>>
>>>>there was something else in my fav recipe. I just can't remember what
>>>>it was. I hadn't made it in years and years because I was working.
>>>>I'll keep looking. It was some other little flavor component.
>>>>Janet US
>>>
>>>Sherry, sometimes.
>>
>>ahhhhh. By Jove, I think you've got it!
>>Janet US
>
>
>NYT says sherry AND brandy, so Graham pegged it, too.
>
>https://cooking.nytimes.com/recipes/...ken-liver-pate
>
>Their recipe is a much more complex set of flavors.

I didn't subscribe so I can't view it :-{
Janet US

On Mon, 29 Jan 2018 18:19:51 -0500, Boron Elgar
> wrote:

>On Mon, 29 Jan 2018 14:28:49 -0700, U.S. Janet B. >
>wrote:
>
>>On Mon, 29 Jan 2018 15:49:43 -0500, Boron >
>>wrote:
>>
>>>On Mon, 29 Jan 2018 10:52:31 -0700, U.S. Janet B. >
>>>wrote:
>>>
>>>>On Mon, 29 Jan 2018 17:07:35 GMT, "l not -l" > wrote:
>>>>
>>>>>
>>>>>On 29-Jan-2018, Nancy2 > wrote:
>>>>>
>>>>>> Just mayo, salt &a pepper for me. But I put a couple big dill
>>>>>> pickle
>>>>>> "sandwich slicesslices in it. Or instead, sometimes just crisp
>>>>>> iceberg
>>>>>> lettuce. For me, anything else just messes it up. OTOH, if
>>>>>> onions
>>>>>> didn't affect my tummy so negatively, a nice crisp white onion
>>>>>> slice
>>>>>> would be added sometimes for variety.
>>>>>>
>>>>>> I have a new loaf of rye bread, so this reminds me of one of my
>>>>>> favorite lunches...egg salad on rye.
>>>>>And now, you've reminded me of one of my favorites - chopped bbq
>>>>>mutton on rye with a nice slice of sweet onion. I'll have to
>>>>>pull a package of bbq mutton from the freezer and have one
>>>>>tomorrow for supper. With slaw on the side.
>>>>
>>>>I would have never thought of bbq meat as a pairing with rye bread.
>>>>Just bbq'd or with a sauce of some kind?
>>>> I'll keep that in mind.
>>>>Janet US
>>>
>>>Corned beef and pastrami are great on rye, too, and they are the
>>>Eastern European equivalents of 'cue.
>>
>>You could tell I was responding from my German background, eh? (or
>>middle American background) Not much corned beef and pastrami
>>where/when I grew up. But I agree, excellent on rye bread.
>>Janet US
>
>
>And I have to make some more. We just finished up the last loaf of rye
>I made, although there is plenty of brioche.

I'm several loaves ahead with both my favs breads right now. I'm
thinking I will start on the Milwaukee Rye next. What kind of rye do
you do?
Janet US

On Mon, 29 Jan 2018 16:40:19 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 18:19:51 -0500, Boron Elgar
> wrote:
>
>>On Mon, 29 Jan 2018 14:28:49 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Mon, 29 Jan 2018 15:49:43 -0500, Boron >
>>>wrote:
>>>
>>>>On Mon, 29 Jan 2018 10:52:31 -0700, U.S. Janet B. >
>>>>wrote:
>>>>
>>>>>On Mon, 29 Jan 2018 17:07:35 GMT, "l not -l" > wrote:
>>>>>
>>>>>>
>>>>>>On 29-Jan-2018, Nancy2 > wrote:
>>>>>>
>>>>>>> Just mayo, salt &a pepper for me. But I put a couple big dill
>>>>>>> pickle
>>>>>>> "sandwich slicesslices in it. Or instead, sometimes just crisp
>>>>>>> iceberg
>>>>>>> lettuce. For me, anything else just messes it up. OTOH, if
>>>>>>> onions
>>>>>>> didn't affect my tummy so negatively, a nice crisp white onion
>>>>>>> slice
>>>>>>> would be added sometimes for variety.
>>>>>>>
>>>>>>> I have a new loaf of rye bread, so this reminds me of one of my
>>>>>>> favorite lunches...egg salad on rye.
>>>>>>And now, you've reminded me of one of my favorites - chopped bbq
>>>>>>mutton on rye with a nice slice of sweet onion. I'll have to
>>>>>>pull a package of bbq mutton from the freezer and have one
>>>>>>tomorrow for supper. With slaw on the side.
>>>>>
>>>>>I would have never thought of bbq meat as a pairing with rye bread.
>>>>>Just bbq'd or with a sauce of some kind?
>>>>> I'll keep that in mind.
>>>>>Janet US
>>>>
>>>>Corned beef and pastrami are great on rye, too, and they are the
>>>>Eastern European equivalents of 'cue.
>>>
>>>You could tell I was responding from my German background, eh? (or
>>>middle American background) Not much corned beef and pastrami
>>>where/when I grew up. But I agree, excellent on rye bread.
>>>Janet US
>>
>>
>>And I have to make some more. We just finished up the last loaf of rye
>>I made, although there is plenty of brioche.
>
>I'm several loaves ahead with both my favs breads right now. I'm
>thinking I will start on the Milwaukee Rye next. What kind of rye do
>you do?
>Janet US

Jewish rye, of course, ahem. I like it shiny and crusty on the outside
and chewy on the inside. Lots of caraway.

On Mon, 29 Jan 2018 16:37:01 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 18:18:35 -0500, Boron Elgar
> wrote:
>
>>On Mon, 29 Jan 2018 14:26:42 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Mon, 29 Jan 2018 15:48:23 -0500, Boron >
>>>wrote:
>>>
>>>>On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
>>>>wrote:
>>>>
>>>>>On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>>>>>wrote:
>>>>>snip
>>>>>>
>>>>>>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>>>>>two, and run the food processor until you get the texture you like.
>>>>>>Salt is the only seasoning I use.
>>>>>>
>>>>>>Keep in mind my target in taste and texture is old-fashioned, Jewish
>>>>>>style chopped liver. There are a lot fancier options out there that
>>>>>>might be more appealing to you. To me, it is comfort food.
>>>>>
>>>>>there was something else in my fav recipe. I just can't remember what
>>>>>it was. I hadn't made it in years and years because I was working.
>>>>>I'll keep looking. It was some other little flavor component.
>>>>>Janet US
>>>>
>>>>Sherry, sometimes.
>>>
>>>ahhhhh. By Jove, I think you've got it!
>>>Janet US
>>
>>
>>NYT says sherry AND brandy, so Graham pegged it, too.
>>
>>https://cooking.nytimes.com/recipes/...ken-liver-pate
>>
>>Their recipe is a much more complex set of flavors.
>
>I didn't subscribe so I can't view it :-{
>Janet US


They usually allow 10 articles a month for free. Huh. I dropped my
sub and cannot get back in today. Weird thing - I could have copied it
when I initially got the link, and thought it was less clutter just to
link it. So sorry.

On Mon, 29 Jan 2018 16:37:01 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 18:18:35 -0500, Boron Elgar
> wrote:
>
>>On Mon, 29 Jan 2018 14:26:42 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Mon, 29 Jan 2018 15:48:23 -0500, Boron >
>>>wrote:
>>>
>>>>On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
>>>>wrote:
>>>>
>>>>>On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>>>>>wrote:
>>>>>snip
>>>>>>
>>>>>>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>>>>>two, and run the food processor until you get the texture you like.
>>>>>>Salt is the only seasoning I use.
>>>>>>
>>>>>>Keep in mind my target in taste and texture is old-fashioned, Jewish
>>>>>>style chopped liver. There are a lot fancier options out there that
>>>>>>might be more appealing to you. To me, it is comfort food.
>>>>>
>>>>>there was something else in my fav recipe. I just can't remember what
>>>>>it was. I hadn't made it in years and years because I was working.
>>>>>I'll keep looking. It was some other little flavor component.
>>>>>Janet US
>>>>
>>>>Sherry, sometimes.
>>>
>>>ahhhhh. By Jove, I think you've got it!
>>>Janet US
>>
>>
>>NYT says sherry AND brandy, so Graham pegged it, too.
>>
>>https://cooking.nytimes.com/recipes/...ken-liver-pate
>>
>>Their recipe is a much more complex set of flavors.
>
>I didn't subscribe so I can't view it :-{
>Janet US


This one is similar, you can get into it easily, and the accompanying
article is as interesting as the recipe.

https://www.theguardian.com/lifeands...ken-liver-pate

On Mon, 29 Jan 2018 19:15:27 -0500, Boron Elgar
> wrote:

>On Mon, 29 Jan 2018 16:37:01 -0700, U.S. Janet B. >
>wrote:
>
>>On Mon, 29 Jan 2018 18:18:35 -0500, Boron Elgar
> wrote:
>>
>>>On Mon, 29 Jan 2018 14:26:42 -0700, U.S. Janet B. >
>>>wrote:
>>>
>>>>On Mon, 29 Jan 2018 15:48:23 -0500, Boron >
>>>>wrote:
>>>>
>>>>>On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
>>>>>wrote:
>>>>>
>>>>>>On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>>>>>>wrote:
>>>>>>snip
>>>>>>>
>>>>>>>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>>>>>>two, and run the food processor until you get the texture you like.
>>>>>>>Salt is the only seasoning I use.
>>>>>>>
>>>>>>>Keep in mind my target in taste and texture is old-fashioned, Jewish
>>>>>>>style chopped liver. There are a lot fancier options out there that
>>>>>>>might be more appealing to you. To me, it is comfort food.
>>>>>>
>>>>>>there was something else in my fav recipe. I just can't remember what
>>>>>>it was. I hadn't made it in years and years because I was working.
>>>>>>I'll keep looking. It was some other little flavor component.
>>>>>>Janet US
>>>>>
>>>>>Sherry, sometimes.
>>>>
>>>>ahhhhh. By Jove, I think you've got it!
>>>>Janet US
>>>
>>>
>>>NYT says sherry AND brandy, so Graham pegged it, too.
>>>
>>>https://cooking.nytimes.com/recipes/...ken-liver-pate
>>>
>>>Their recipe is a much more complex set of flavors.
>>
>>I didn't subscribe so I can't view it :-{
>>Janet US
>
>
>This one is similar, you can get into it easily, and the accompanying
>article is as interesting as the recipe.
>
>https://www.theguardian.com/lifeands...ken-liver-pate

thank you for taking the trouble to find that for me. I have copied
the recipe. However, the ginger made my head rear back in disbelief!
;-)
Janet US

On Mon, 29 Jan 2018 17:29:16 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 19:15:27 -0500, Boron Elgar
> wrote:
>
>>On Mon, 29 Jan 2018 16:37:01 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Mon, 29 Jan 2018 18:18:35 -0500, Boron Elgar
> wrote:
>>>
>>>>On Mon, 29 Jan 2018 14:26:42 -0700, U.S. Janet B. >
>>>>wrote:
>>>>
>>>>>On Mon, 29 Jan 2018 15:48:23 -0500, Boron >
>>>>>wrote:
>>>>>
>>>>>>On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
>>>>>>wrote:
>>>>>>
>>>>>>>On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>>>>>>>wrote:
>>>>>>>snip
>>>>>>>>
>>>>>>>>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>>>>>>>two, and run the food processor until you get the texture you like.
>>>>>>>>Salt is the only seasoning I use.
>>>>>>>>
>>>>>>>>Keep in mind my target in taste and texture is old-fashioned, Jewish
>>>>>>>>style chopped liver. There are a lot fancier options out there that
>>>>>>>>might be more appealing to you. To me, it is comfort food.
>>>>>>>
>>>>>>>there was something else in my fav recipe. I just can't remember what
>>>>>>>it was. I hadn't made it in years and years because I was working.
>>>>>>>I'll keep looking. It was some other little flavor component.
>>>>>>>Janet US
>>>>>>
>>>>>>Sherry, sometimes.
>>>>>
>>>>>ahhhhh. By Jove, I think you've got it!
>>>>>Janet US
>>>>
>>>>
>>>>NYT says sherry AND brandy, so Graham pegged it, too.
>>>>
>>>>https://cooking.nytimes.com/recipes/...ken-liver-pate
>>>>
>>>>Their recipe is a much more complex set of flavors.
>>>
>>>I didn't subscribe so I can't view it :-{
>>>Janet US
>>
>>
>>This one is similar, you can get into it easily, and the accompanying
>>article is as interesting as the recipe.
>>
>>https://www.theguardian.com/lifeands...ken-liver-pate
>
>thank you for taking the trouble to find that for me. I have copied
>the recipe. However, the ginger made my head rear back in disbelief!
>;-)
>Janet US

That is what chef's choice is all about.

On 1/29/2018 3:21 PM, l not -l wrote:
> On 29-Jan-2018, U.S. Janet B. > wrote:
>
>> On Mon, 29 Jan 2018 17:07:35 GMT, "l not -l" >
>> wrote:
>>
>>>
>>> On 29-Jan-2018, Nancy2 > wrote:
>>>
>>>> Just mayo, salt &a pepper for me. But I put a couple big
>>>> dill
>>>> pickle
>>>> "sandwich slicesslices in it. Or instead, sometimes just
>>>> crisp
>>>> iceberg
>>>> lettuce. For me, anything else just messes it up. OTOH, if
>>>> onions
>>>> didn't affect my tummy so negatively, a nice crisp white
>>>> onion
>>>> slice
>>>> would be added sometimes for variety.
>>>>
>>>> I have a new loaf of rye bread, so this reminds me of one of
>>>> my
>>>> favorite lunches...egg salad on rye.
>>> And now, you've reminded me of one of my favorites - chopped
>>> bbq
>>> mutton on rye with a nice slice of sweet onion. I'll have to
>>> pull a package of bbq mutton from the freezer and have one
>>> tomorrow for supper. With slaw on the side.
>>
>> I would have never thought of bbq meat as a pairing with rye
>> bread.
>> Just bbq'd or with a sauce of some kind?
>> I'll keep that in mind.
>> Janet US
> Not so much a sauce; but, "dip". Bbq mutton is what I grew up
> eating as a child in western Kentucky; if you said you were going
> to have bbq, it was understood that it would be mutton.

Maybe the only other state besides AZ and NM where mutton is widely
consumed.

Damn it's good done right.


> The
> mutton is mopped with a thin, vinegary "dip" throughout the
> cookging process and served with extra dip, either mixed into
> chopped mutton on on-the-side for sliced. When I have a
> chopped/chipped mutton sandwich, enough dip is added to assure
> the meat is very moist, but not dripping wet. Too wet and the
> bread will get soggy and fall apart, just right and the bread
> will have just a "kiss" of the dip on the inside, but not bleed
> through. One of the two recipes I used follows. I alternate
> between two recipes because they come close to the dips used by
> two of my favorite (bygone) bbg places.
>
> My sister still lives in western KY and I have her smuggle bbq
> mutton into Missouri for me a couple of times per year. (Please
> do not tell the St. Louis bbq police, it may be illegal to eat
> mutton instead of pork steaks and dip is a radical departure from
> St. Louis' favorite sweet and thick sauce, Maull's)

LOL!

=
> * Exported from MasterCook *
>
> Mutton Barbecue Sauce
>
> Recipe By :
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 cups water
> 1/3 cup Worcestershire sauce
> 1/3 cup vinegar
> 1 tablespoon black pepper
> 1 tablespoon brown sugar
> 1/2 tablespoon lemon juice
> 1/2 tablespoon salt
> 1/4 teaspoon allspice
> 1/4 teaspoon onion salt
> 1/4 teaspoon garlic
>
> Mix all ingredients together in a large saucepan over a low heat.
> Simmer for about 20 minutes. Serve on the table as a dipping
> sauce. You can also use this sauce as a baste on smoked lamb.
>
> Description:
> "This isn't like most barbecue sauces you have tried. This is
> the traditional barbecue sauce of Western Kentucky Mutton
> Barbecue."
>

That's a very Carolina style sauce, and it looks like a winner.

I wonder if Raichlen has covered that in any of his books.

I feel a lamb shoulder asking to be smoked and mopped soon!

TNX

On 1/29/2018 5:12 PM, l not -l wrote:
> On 29-Jan-2018, wrote:
>
>> "l not -l wrote:
>>>
>>> I first encountered shrimp salad in the restaurant of one of
>>> our major department stores
>>> (Stix, Baer and Fuller, later merged with Dillards). They had
>>> an
>>> outstanding shrimp salad sandwich on toasted cheese bread.
>>
>> Only a TIAD imbecile business would serve shrimp on cheese
>> bread.
>
> Thank you "Sach", it's always fun to get a 1950s Bowery Boys view
> on foodways.
>

Lol, the inimitable Huntz Hall!

https://en.wikipedia.org/wiki/Huntz_...:Huntzhall.jpg

But if Sheldon is Sach, who's Slip Mahoney....Sqwerty perhaps?

https://en.wikipedia.org/wiki/Leo_Go...ns_trailer.jpg

"l not -l" > wrote in message
...
>
> On 29-Jan-2018, "Cheri" > wrote:
>
>> "l not -l" > wrote in message
>> ...
>> >
>> > On 29-Jan-2018, "Cheri" > wrote:
>> >
>> >> "Doris Night" > wrote in message
>> >> ...
>> >> > On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
>> >> > > wrote:
>> >> >
>> >> >>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B.
>> >> >
>> >> >>wrote:
>> >> >>
>> >> >>>
>> >> >>>I'm kinda bored and am thinking I might try something
>> >> >>>different in my
>> >> >>>egg salad. I've made my honey rye flake bread today and
>> >> >>>egg
>> >> >>>salad
>> >> >>>sandwiches is on the menu. What goes into your egg
>> >> >>>salad?
>> >> >>>Janet US
>> >> >>
>> >> >>Egg, mayo, S&P. I never get exotic with egg salad,
>> >> >>although I
>> >> >>have
>> >> >>been known to layer an ES sandwich with a slice or 3 of
>> >> >>bacon.
>> >> >
>> >> > I'm with Boron. Eggs, mayo, and S&P only. And it has to be
>> >> > real mayo
>> >> > (I use Hellmans) - no Miracle whip or other "salad
>> >> > dressing."
>> >> >
>> >> > If you use something like Miracle Whip, the egg salad will
>> >> > separate
>> >> > because you are basically adding water. I find also that
>> >> > diced celery
>> >> > or onion will "weep" and add water.
>> >> >
>> >> > Same thing with tuna and salmon salad.
>> >> >
>> >> > Doris
>> >>
>> >> I don't find that to be true with the chopped celery and
>> >> onion,
>> >> but I don't
>> >> keep it long, usually make what I'm using for the day.
>> >>
>> >> Cheri
>> > +1
>> > I only make egg salad in an amount I expect to use
>> > immediately.
>> >
>> > I do not care for tuna and salmon salad, so have no idea what
>> > they do. I do greatly enjoy shrimp salad and find it weepy
>> > no
>> > matter what is added, therefore only make small quantities
>> > for
>> > immediate use.
>>
>> I do like tuna salad, but not really salmon salad. I don't
>> believe I've ever
>> had shrimp salad that was akin to egg salad, I usually put
>> shrimp in a green
>> salad, but I bet it would be good.
>>
>> Cheri
> Back when such things were the norm, I first encountered shrimp
> salad in the restaurant of one of our major department stores
> (Stix, Baer and Fuller, later merged with Dillards). They had an
> outstanding shrimp salad sandwich on toasted cheese bread. The
> shrimp salad was pretty straightforward to duplicate; but, I have
> never quite been able to make an equal to their cheese bread.
>
> I can only thing of one department store in the area today that
> has a restaurant. Then again, I rarely shop department stores
> these days and may not be a reliable source of their current
> amenities.
>
> --
> Change cujo to juno to make a valid email address.


The shrimp salad sandwich sounds really good. I haven't been in department
stores for a very long time either, I believe the last one was Dillard's in
Stockton, but I never looked for a restaurant so I don't know if they do.

Cheri

Cheri

"l not -l" > wrote in message
...
>
> On 29-Jan-2018, wrote:
>
>> "l not -l wrote:
>> >
>> >I first encountered shrimp salad in the restaurant of one of
>> >our major department stores
>> >(Stix, Baer and Fuller, later merged with Dillards). They had
>> >an
>> >outstanding shrimp salad sandwich on toasted cheese bread.
>>
>> Only a TIAD imbecile business would serve shrimp on cheese
>> bread.
>
> Thank you "Sach", it's always fun to get a 1950s Bowery Boys view
> on foodways.
>
I am LMAO at that.

Cheri

Cheri wrote:
>
> I do like tuna salad, but not really salmon salad. I don't believe I've ever
> had shrimp salad that was akin to egg salad, I usually put shrimp in a green
> salad, but I bet it would be good.

Occasionally, I'll save a few shrimp to make a sandwich the next
day. Just chop up a bit (not too small), add some mayo and put on
soft white bread. It's a pretty good sandwich.

Egg salad on rye toast is exquisitely tasty. ;-))

N.

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> I do like tuna salad, but not really salmon salad. I don't believe I've
>> ever
>> had shrimp salad that was akin to egg salad, I usually put shrimp in a
>> green
>> salad, but I bet it would be good.
>
> Occasionally, I'll save a few shrimp to make a sandwich the next
> day. Just chop up a bit (not too small), add some mayo and put on
> soft white bread. It's a pretty good sandwich.


I'll have to try that one of these first days.

Cheri

Nancy2 wrote:
>
> Egg salad on rye toast is exquisitely tasty. ;-))

You've convinced me. I just now put 3 eggs in water to hard boil.
I will try on the rye!

Cheri wrote:
>
> "Gary" wrote:
> > Occasionally, I'll save a few shrimp to make a sandwich the next
> > day. Just chop up a bit (not too small), add some mayo and put on
> > soft white bread. It's a pretty good sandwich.
>
> I'll have to try that one of these first days.

My biggest problem is to stop eating shrimp in order to save some
for the sandwich. It is really good though.

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> "Gary" wrote:
>> > Occasionally, I'll save a few shrimp to make a sandwich the next
>> > day. Just chop up a bit (not too small), add some mayo and put on
>> > soft white bread. It's a pretty good sandwich.
>>
>> I'll have to try that one of these first days.
>
> My biggest problem is to stop eating shrimp in order to save some
> for the sandwich. It is really good though.


I got a bag of large frozen shrimp last week (no ocean near me) because I
want to make won ton wrapped shrimp for Super Bowl, so I will have to try
it.

Cheri

On 1/30/2018 7:54 AM, Cheri wrote:
> "Gary" > wrote in message
> ...
>> Cheri wrote:
>>>
>>> "Gary" wrote:
>>> > Occasionally, I'll save a few shrimp to make a sandwich the next
>>> > day. Just chop up a bit (not too small), add some mayo and put on
>>> > soft white bread.* It's a pretty good sandwich.
>>>
>>> I'll have to try that one of these first days.
>>
>> My biggest problem is to stop eating shrimp in order to save some
>> for the sandwich. It is really good though.
>
>
> I got a bag of large frozen shrimp last week (no ocean near me) because
> I want to make won ton wrapped shrimp for Super Bowl, so I will have to
> try it.
>
> Cheri

That sounds like a real treat!

http://www.alyssaandcarla.com/2014/0...rapped-shrimp/

Anything like that version?

"Caída de la casa" > wrote in message
news
> On 1/30/2018 7:54 AM, Cheri wrote:
>> "Gary" > wrote in message
>> ...
>>> Cheri wrote:
>>>>
>>>> "Gary" wrote:
>>>> > Occasionally, I'll save a few shrimp to make a sandwich the next
>>>> > day. Just chop up a bit (not too small), add some mayo and put on
>>>> > soft white bread. It's a pretty good sandwich.
>>>>
>>>> I'll have to try that one of these first days.
>>>
>>> My biggest problem is to stop eating shrimp in order to save some
>>> for the sandwich. It is really good though.
>>
>>
>> I got a bag of large frozen shrimp last week (no ocean near me) because I
>> want to make won ton wrapped shrimp for Super Bowl, so I will have to try
>> it.
>>
>> Cheri
>
> That sounds like a real treat!
>
> http://www.alyssaandcarla.com/2014/0...rapped-shrimp/
>
> Anything like that version?


It's really that recipe, minus the cilantro. I haven't made it before, but
it sounds really good.

Cheri

On 1/30/2018 10:17 AM, Cheri wrote:
> "Caída de la casa" > wrote in message
> news
>> On 1/30/2018 7:54 AM, Cheri wrote:
>>> "Gary" > wrote in message
>>> ...
>>>> Cheri wrote:
>>>>>
>>>>> "Gary" wrote:
>>>>> > Occasionally, I'll save a few shrimp to make a sandwich the next
>>>>> > day. Just chop up a bit (not too small), add some mayo and put on
>>>>> > soft white bread. It's a pretty good sandwich.
>>>>>
>>>>> I'll have to try that one of these first days.
>>>>
>>>> My biggest problem is to stop eating shrimp in order to save some
>>>> for the sandwich. It is really good though.
>>>
>>>
>>> I got a bag of large frozen shrimp last week (no ocean near me)
>>> because I want to make won ton wrapped shrimp for Super Bowl, so I
>>> will have to try it.
>>>
>>> Cheri
>>
>> That sounds like a real treat!
>>
>> http://www.alyssaandcarla.com/2014/0...rapped-shrimp/
>>
>> Anything like that version?
>
>
> It's really that recipe, minus the cilantro. I haven't made it before,
> but it sounds really good.
>
> Cheri

Awesome, that should be a perfect SB snack!

Wings tend to be messier to eat.

I think another great way to do a shrimp appetizer is with phyllo dough.

http://www.greekrecipes.tv/304/shrim...kataifi-phyllo

https://www.tasteofhome.com/recipes/...dipping-sauces

Give those a gander too...

"Caída de la casa" > wrote in message
news
> On 1/30/2018 10:17 AM, Cheri wrote:
>> "Caída de la casa" > wrote in message
>> news
>>> On 1/30/2018 7:54 AM, Cheri wrote:
>>>> "Gary" > wrote in message
>>>> ...
>>>>> Cheri wrote:
>>>>>>
>>>>>> "Gary" wrote:
>>>>>> > Occasionally, I'll save a few shrimp to make a sandwich the next
>>>>>> > day. Just chop up a bit (not too small), add some mayo and put on
>>>>>> > soft white bread. It's a pretty good sandwich.
>>>>>>
>>>>>> I'll have to try that one of these first days.
>>>>>
>>>>> My biggest problem is to stop eating shrimp in order to save some
>>>>> for the sandwich. It is really good though.
>>>>
>>>>
>>>> I got a bag of large frozen shrimp last week (no ocean near me) because
>>>> I want to make won ton wrapped shrimp for Super Bowl, so I will have to
>>>> try it.
>>>>
>>>> Cheri
>>>
>>> That sounds like a real treat!
>>>
>>> http://www.alyssaandcarla.com/2014/0...rapped-shrimp/
>>>
>>> Anything like that version?
>>
>>
>> It's really that recipe, minus the cilantro. I haven't made it before,
>> but it sounds really good.
>>
>> Cheri
>
> Awesome, that should be a perfect SB snack!
>
> Wings tend to be messier to eat.
>
> I think another great way to do a shrimp appetizer is with phyllo dough.
>
> http://www.greekrecipes.tv/304/shrim...kataifi-phyllo
>
> https://www.tasteofhome.com/recipes/...dipping-sauces
>
> Give those a gander too...


I'm sure they would be VERY good as well.

Cheri

On 1/30/2018 11:40 AM, Cheri wrote:
> "Caída de la casa" > wrote in message
> news
>> On 1/30/2018 10:17 AM, Cheri wrote:
>>> "Caída de la casa" > wrote in message
>>> news >>>> On 1/30/2018 7:54 AM, Cheri wrote:
>>>>> "Gary" > wrote in message
>>>>> ...
>>>>>> Cheri wrote:
>>>>>>>
>>>>>>> "Gary" wrote:
>>>>>>> > Occasionally, I'll save a few shrimp to make a sandwich the next
>>>>>>> > day. Just chop up a bit (not too small), add some mayo and put on
>>>>>>> > soft white bread. It's a pretty good sandwich.
>>>>>>>
>>>>>>> I'll have to try that one of these first days.
>>>>>>
>>>>>> My biggest problem is to stop eating shrimp in order to save some
>>>>>> for the sandwich. It is really good though.
>>>>>
>>>>>
>>>>> I got a bag of large frozen shrimp last week (no ocean near me)
>>>>> because I want to make won ton wrapped shrimp for Super Bowl, so I
>>>>> will have to try it.
>>>>>
>>>>> Cheri
>>>>
>>>> That sounds like a real treat!
>>>>
>>>> http://www.alyssaandcarla.com/2014/0...rapped-shrimp/
>>>>
>>>> Anything like that version?
>>>
>>>
>>> It's really that recipe, minus the cilantro. I haven't made it
>>> before, but it sounds really good.
>>>
>>> Cheri
>>
>> Awesome, that should be a perfect SB snack!
>>
>> Wings tend to be messier to eat.
>>
>> I think another great way to do a shrimp appetizer is with phyllo dough.
>>
>> http://www.greekrecipes.tv/304/shrim...kataifi-phyllo
>>
>> https://www.tasteofhome.com/recipes/...dipping-sauces
>>
>> Give those a gander too...
>
>
> I'm sure they would be VERY good as well.
>
> Cheri

The one drawback on Phyllo is the crumbs!

;-)

"Caída de la casa" > wrote in message
news
> On 1/30/2018 11:40 AM, Cheri wrote:
>> "Caída de la casa" > wrote in message
>> news
>>> On 1/30/2018 10:17 AM, Cheri wrote:
>>>> "Caída de la casa" > wrote in message
>>>> news >>>>> On 1/30/2018 7:54 AM, Cheri wrote:
>>>>>> "Gary" > wrote in message
>>>>>> ...
>>>>>>> Cheri wrote:
>>>>>>>>
>>>>>>>> "Gary" wrote:
>>>>>>>> > Occasionally, I'll save a few shrimp to make a sandwich the next
>>>>>>>> > day. Just chop up a bit (not too small), add some mayo and put on
>>>>>>>> > soft white bread. It's a pretty good sandwich.
>>>>>>>>
>>>>>>>> I'll have to try that one of these first days.
>>>>>>>
>>>>>>> My biggest problem is to stop eating shrimp in order to save some
>>>>>>> for the sandwich. It is really good though.
>>>>>>
>>>>>>
>>>>>> I got a bag of large frozen shrimp last week (no ocean near me)
>>>>>> because I want to make won ton wrapped shrimp for Super Bowl, so I
>>>>>> will have to try it.
>>>>>>
>>>>>> Cheri
>>>>>
>>>>> That sounds like a real treat!
>>>>>
>>>>> http://www.alyssaandcarla.com/2014/0...rapped-shrimp/
>>>>>
>>>>> Anything like that version?
>>>>
>>>>
>>>> It's really that recipe, minus the cilantro. I haven't made it before,
>>>> but it sounds really good.
>>>>
>>>> Cheri
>>>
>>> Awesome, that should be a perfect SB snack!
>>>
>>> Wings tend to be messier to eat.
>>>
>>> I think another great way to do a shrimp appetizer is with phyllo dough.
>>>
>>> http://www.greekrecipes.tv/304/shrim...kataifi-phyllo
>>>
>>> https://www.tasteofhome.com/recipes/...dipping-sauces
>>>
>>> Give those a gander too...
>>
>>
>> I'm sure they would be VERY good as well.
>>
>> Cheri
>
> The one drawback on Phyllo is the crumbs!
>
> ;-)


Plus, it's a bit more time consuming than won ton.

Cheri

On 1/30/2018 1:12 PM, Cheri wrote:
> "Caída de la casa" > wrote in message
> news
>> On 1/30/2018 11:40 AM, Cheri wrote:
>>> "Caída de la casa" > wrote in message
>>> news >>>> On 1/30/2018 10:17 AM, Cheri wrote:
>>>>> "Caída de la casa" > wrote in message
>>>>> news >>>>>> On 1/30/2018 7:54 AM, Cheri wrote:
>>>>>>> "Gary" > wrote in message
>>>>>>> ...
>>>>>>>> Cheri wrote:
>>>>>>>>>
>>>>>>>>> "Gary" wrote:
>>>>>>>>> > Occasionally, I'll save a few shrimp to make a sandwich the next
>>>>>>>>> > day. Just chop up a bit (not too small), add some mayo and
>>>>>>>>> put on
>>>>>>>>> > soft white bread. It's a pretty good sandwich.
>>>>>>>>>
>>>>>>>>> I'll have to try that one of these first days.
>>>>>>>>
>>>>>>>> My biggest problem is to stop eating shrimp in order to save some
>>>>>>>> for the sandwich. It is really good though.
>>>>>>>
>>>>>>>
>>>>>>> I got a bag of large frozen shrimp last week (no ocean near me)
>>>>>>> because I want to make won ton wrapped shrimp for Super Bowl, so
>>>>>>> I will have to try it.
>>>>>>>
>>>>>>> Cheri
>>>>>>
>>>>>> That sounds like a real treat!
>>>>>>
>>>>>> http://www.alyssaandcarla.com/2014/0...rapped-shrimp/
>>>>>>
>>>>>> Anything like that version?
>>>>>
>>>>>
>>>>> It's really that recipe, minus the cilantro. I haven't made it
>>>>> before, but it sounds really good.
>>>>>
>>>>> Cheri
>>>>
>>>> Awesome, that should be a perfect SB snack!
>>>>
>>>> Wings tend to be messier to eat.
>>>>
>>>> I think another great way to do a shrimp appetizer is with phyllo
>>>> dough.
>>>>
>>>> http://www.greekrecipes.tv/304/shrim...kataifi-phyllo
>>>>
>>>> https://www.tasteofhome.com/recipes/...dipping-sauces
>>>>
>>>> Give those a gander too...
>>>
>>>
>>> I'm sure they would be VERY good as well.
>>>
>>> Cheri
>>
>> The one drawback on Phyllo is the crumbs!
>>
>> ;-)
>
>
> Plus, it's a bit more time consuming than won ton.
>
> Cheri

That it is!

" wrote:
>
> Have you tried egg salad on split open English muffins that have
> been LIGHTLY buttered and lightly toasted yet?

No, but I will try it next time I buy some English muffins. I do
like the "Thomas" ones and will sometimes buy a pack or two when
they go on sale. It's been over a year since I've had one though.

I like plain toasted and buttered and also sometimes spread some
grape jam on the other half. I also like toasted and buttered
raisin English muffins.

One other favorite use (for muffins) is to spread a crab and
cheese mix on them and broil to browned.

I will try the egg salad next time. Thanks for the idea.