Delightful summer dinner this evening:

Scallops sauteed in butter and a bit of olive oil, plated with a good
squeeze of lemon and a sprinkle of parsley

Fresh fruit salad - peaches, bananas, mango, strawberries, cherries

And this, which I truly ado

https://www.sunset.com/recipe/fresh-corn-avocado-salad

Fresh Corn and Avocado Salad

6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-in. cubes
1/3 cup chopped fresh basil leaves
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large pot of boiling water, cook corn until warmed through, 3 to
5 minutes. Rinse with cold water until cool.

Meanwhile, combine tomatoes, onion, avocado, and basil in a large
bowl. In a small bowl, combine remaining ingredients to make the
vinaigrette, whisking until blended.

Cut corn kernels off cobs and add to salad, then pour in vinaigrette
and toss gently to combine.

Serves 6

On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar
> wrote:

>Delightful summer dinner this evening:
>
>Scallops sauteed in butter and a bit of olive oil, plated with a good
>squeeze of lemon and a sprinkle of parsley
>
>Fresh fruit salad - peaches, bananas, mango, strawberries, cherries
>
>And this, which I truly ado
>
>https://www.sunset.com/recipe/fresh-corn-avocado-salad
>
>Fresh Corn and Avocado Salad
>
> 6 ears corn
> 2 cups halved cherry tomatoes
> 1/2 cup thinly sliced red onion
> 1 large avocado, cut into 1/2-in. cubes
> 1/3 cup chopped fresh basil leaves
> 2 tablespoons Champagne vinegar
> 1 teaspoon Dijon mustard
> 1/4 cup extra-virgin olive oil
> 1/4 teaspoon kosher salt
> 1/4 teaspoon freshly ground black pepper
>
>In a large pot of boiling water, cook corn until warmed through, 3 to
>5 minutes. Rinse with cold water until cool.
>
>Meanwhile, combine tomatoes, onion, avocado, and basil in a large
>bowl. In a small bowl, combine remaining ingredients to make the
>vinaigrette, whisking until blended.
>
>Cut corn kernels off cobs and add to salad, then pour in vinaigrette
>and toss gently to combine.
>
>Serves 6

thanks for this. I know I will enjoy it. I love corn salads. I have
made black bean salad a couple of times so far this season.

BLACK BEAN SALAD

2 cans black beans, rinsed and drained
Fresh or frozen corn, equal to black beans
Chopped red pepper
Chopped green pepper
Chopped onion
Chopped, seeded, fresh tomatoes
Anaheim or Jalapeno pepper, chopped, to taste
Cilantro chopped
Garlic minced
Lime juice
Salt and pepper
Maybe a smidgen of cumin

Janet US

On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:

>Delightful summer dinner this evening:
>
>Scallops

The only food I'm aware of that I am deathly allergic to. And it's a shame
because I always loved them. Starting about 20 years or so ago, things
become...projectile.

--
Do not spray into eyes
I have sprayed you into my eyes

Am Samstag, 7. Juli 2018 07:49:32 UTC+2 schrieb Lesmond:
> On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:
>
> >Delightful summer dinner this evening:
> >
> >Scallops
>
> The only food I'm aware of that I am deathly allergic to. And it's a shame
> because I always loved them. Starting about 20 years or so ago, things
> become...projectile.

Try fish cheeks, they are delicious, too.

Bye, Sanne.

On Friday, July 6, 2018 at 7:25:43 PM UTC-4, Boron Elgar wrote:
> Delightful summer dinner this evening:
>
> Scallops sauteed in butter and a bit of olive oil, plated with a good
> squeeze of lemon and a sprinkle of parsley
>
> Fresh fruit salad - peaches, bananas, mango, strawberries, cherries
>
> And this, which I truly ado
>
> https://www.sunset.com/recipe/fresh-corn-avocado-salad

That does sound nice. I butterflied a pork tenderloin (so the narrow
end would be the same thickness as the wide end), salted it liberally,
smeared it with a paste of garlic, cumin, hot pepper flakes, zatar,
black pepper, chopped fresh parsley, and olive oil. Left it for a few
hours in the fridge, then grilled it to medium (narrow end) /
medium rare (wide end). Served with tzatziki and fattoush salad.

Cindy Hamilton

On Fri, 06 Jul 2018 20:15:22 -0600, U.S. Janet B. >
wrote:


>
>thanks for this. I know I will enjoy it. I love corn salads. I have
>made black bean salad a couple of times so far this season.
>
>BLACK BEAN SALAD
>
>2 cans black beans, rinsed and drained
>Fresh or frozen corn, equal to black beans
>Chopped red pepper
>Chopped green pepper
>Chopped onion
>Chopped, seeded, fresh tomatoes
>Anaheim or Jalapeno pepper, chopped, to taste
>Cilantro chopped
>Garlic minced
>Lime juice
>Salt and pepper
>Maybe a smidgen of cumin
>
>Janet US

Oooo! This looks good and I have all the ingredients in house, too.

On Sat, 07 Jul 2018 01:46:47 -0400 (EDT), "Lesmond"
> wrote:

>On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:
>
>>Delightful summer dinner this evening:
>>
>>Scallops
>
>The only food I'm aware of that I am deathly allergic to. And it's a shame
>because I always loved them. Starting about 20 years or so ago, things
>become...projectile.

There is shellfish allergy in my family, too, though I escaped it. It
can be wicked and dangerous.

On Sat, 7 Jul 2018 04:13:12 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, July 6, 2018 at 7:25:43 PM UTC-4, Boron Elgar wrote:
>> Delightful summer dinner this evening:
>>
>> Scallops sauteed in butter and a bit of olive oil, plated with a good
>> squeeze of lemon and a sprinkle of parsley
>>
>> Fresh fruit salad - peaches, bananas, mango, strawberries, cherries
>>
>> And this, which I truly ado
>>
>> https://www.sunset.com/recipe/fresh-corn-avocado-salad
>
>That does sound nice. I butterflied a pork tenderloin (so the narrow
>end would be the same thickness as the wide end), salted it liberally,
>smeared it with a paste of garlic, cumin, hot pepper flakes, zatar,
>black pepper, chopped fresh parsley, and olive oil. Left it for a few
>hours in the fridge, then grilled it to medium (narrow end) /
>medium rare (wide end). Served with tzatziki and fattoush salad.
>
>Cindy Hamilton

Pork tenderloin is great on the grill, especially when one accounts
for the thickness discrepancy, as you did.

Zatar is a popular spice in this house. When the weather cooperates
and I make flatbread, zatar and black sesame seeds are sprinkled on
top.

"Lesmond" > wrote in message
...
> On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:
>
>>Delightful summer dinner this evening:
>>
>>Scallops
>
> The only food I'm aware of that I am deathly allergic to. And it's a
> shame
> because I always loved them. Starting about 20 years or so ago, things
> become...projectile.

Yes, that would be a bad thing to be allergic to.

Cheri

On Sat, 07 Jul 2018 10:05:28 -0400, Boron Elgar
> wrote:

>On Fri, 06 Jul 2018 20:15:22 -0600, U.S. Janet B. >
>wrote:
>
>
>>
>>thanks for this. I know I will enjoy it. I love corn salads. I have
>>made black bean salad a couple of times so far this season.
>>
>>BLACK BEAN SALAD
>>
>>2 cans black beans, rinsed and drained
>>Fresh or frozen corn, equal to black beans
>>Chopped red pepper
>>Chopped green pepper
>>Chopped onion
>>Chopped, seeded, fresh tomatoes
>>Anaheim or Jalapeno pepper, chopped, to taste
>>Cilantro chopped
>>Garlic minced
>>Lime juice
>>Salt and pepper
>>Maybe a smidgen of cumin
>>
>>Janet US
>
>Oooo! This looks good and I have all the ingredients in house, too.

as I have everything for yours. I've got some avocado in the fridge
that needs attention
Janet US

On Sat, 07 Jul 2018 10:10:09 -0400, Boron Elgar
> wrote:

>On Sat, 7 Jul 2018 04:13:12 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Friday, July 6, 2018 at 7:25:43 PM UTC-4, Boron Elgar wrote:
>>> Delightful summer dinner this evening:
>>>
>>> Scallops sauteed in butter and a bit of olive oil, plated with a good
>>> squeeze of lemon and a sprinkle of parsley
>>>
>>> Fresh fruit salad - peaches, bananas, mango, strawberries, cherries
>>>
>>> And this, which I truly ado
>>>
>>> https://www.sunset.com/recipe/fresh-corn-avocado-salad
>>
>>That does sound nice. I butterflied a pork tenderloin (so the narrow
>>end would be the same thickness as the wide end), salted it liberally,
>>smeared it with a paste of garlic, cumin, hot pepper flakes, zatar,
>>black pepper, chopped fresh parsley, and olive oil. Left it for a few
>>hours in the fridge, then grilled it to medium (narrow end) /
>>medium rare (wide end). Served with tzatziki and fattoush salad.
>>
>>Cindy Hamilton
>
>Pork tenderloin is great on the grill, especially when one accounts
>for the thickness discrepancy, as you did.
>
>Zatar is a popular spice in this house. When the weather cooperates
>and I make flatbread, zatar and black sesame seeds are sprinkled on
>top.

my food co-op stopped carrying black sesame seeds. I guess I'll have
to order online. Do you make your own zatar or buy? If make,
instructions please.
Janet US

On Saturday, July 7, 2018 at 2:12:06 PM UTC-4, U.S. Janet B. wrote:
> On Sat, 07 Jul 2018 10:10:09 -0400, Boron Elgar
> > wrote:
>
> >On Sat, 7 Jul 2018 04:13:12 -0700 (PDT), Cindy Hamilton
> > wrote:
> >
> >>On Friday, July 6, 2018 at 7:25:43 PM UTC-4, Boron Elgar wrote:
> >>> Delightful summer dinner this evening:
> >>>
> >>> Scallops sauteed in butter and a bit of olive oil, plated with a good
> >>> squeeze of lemon and a sprinkle of parsley
> >>>
> >>> Fresh fruit salad - peaches, bananas, mango, strawberries, cherries
> >>>
> >>> And this, which I truly ado
> >>>
> >>> https://www.sunset.com/recipe/fresh-corn-avocado-salad
> >>
> >>That does sound nice. I butterflied a pork tenderloin (so the narrow
> >>end would be the same thickness as the wide end), salted it liberally,
> >>smeared it with a paste of garlic, cumin, hot pepper flakes, zatar,
> >>black pepper, chopped fresh parsley, and olive oil. Left it for a few
> >>hours in the fridge, then grilled it to medium (narrow end) /
> >>medium rare (wide end). Served with tzatziki and fattoush salad.
> >>
> >>Cindy Hamilton
> >
> >Pork tenderloin is great on the grill, especially when one accounts
> >for the thickness discrepancy, as you did.
> >
> >Zatar is a popular spice in this house. When the weather cooperates
> >and I make flatbread, zatar and black sesame seeds are sprinkled on
> >top.
>
> my food co-op stopped carrying black sesame seeds. I guess I'll have
> to order online. Do you make your own zatar or buy? If make,
> instructions please.
> Janet US

I buy mine, but I always have all of the ingredients on hand. Perhaps I
should start mixing my own.

Cindy Hamilton

Cheri wrote:
>
> "Lesmond" > wrote in message
> ...
> > On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:
> >
> >>Delightful summer dinner this evening:
> >>
> >>Scallops
> >
> > The only food I'm aware of that I am deathly allergic to. And it's a
> > shame
> > because I always loved them. Starting about 20 years or so ago, things
> > become...projectile.
>
> Yes, that would be a bad thing to be allergic to.

Many allergies come and go though. If Lesmond developed a
shellfish allergy 20 years ago, it might not apply now. Be
careful trying a bit though. Keep your epipen handy.

On Sat, 07 Jul 2018 12:11:58 -0600, U.S. Janet B. >
wrote:

>On Sat, 07 Jul 2018 10:10:09 -0400, Boron Elgar
> wrote:
>

>>Zatar is a popular spice in this house. When the weather cooperates
>>and I make flatbread, zatar and black sesame seeds are sprinkled on
>>top.
>
>my food co-op stopped carrying black sesame seeds. I guess I'll have
>to order online. Do you make your own zatar or buy? If make,
>instructions please.
>Janet US

I confess, what I mentioned above as black sesame is really nigella
sativa or charnushka. I should have realized I was being imprecise. I
do have both around here, though.

I can get middle eastern or East Indian foods nearby, but both zatar
and charnushka are readily available online.

I never tried to made my own zatar as I can find it so easily.

On Sat, 7 Jul 2018 11:24:48 -0700 (PDT), Cindy Hamilton
> wrote:

snip Do you make your own zatar or buy? If make,
>> instructions please.
>> Janet US
>
>I buy mine, but I always have all of the ingredients on hand. Perhaps I
>should start mixing my own.
>
>Cindy Hamilton

thanks
Janet US

On Sat, 07 Jul 2018 15:21:19 -0400, Boron Elgar
> wrote:

snip
Do you make your own zatar or buy? If make,
>>instructions please.
>>Janet US
>
>I confess, what I mentioned above as black sesame is really nigella
>sativa or charnushka. I should have realized I was being imprecise. I
>do have both around here, though.
>
> I can get middle eastern or East Indian foods nearby, but both zatar
>and charnushka are readily available online.
>
>I never tried to made my own zatar as I can find it so easily.

thanks, Janet US

On Sat, 7 Jul 2018 00:39:10 -0700 (PDT), sanne wrote:

>Am Samstag, 7. Juli 2018 07:49:32 UTC+2 schrieb Lesmond:
>> On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:
>>
>> >Delightful summer dinner this evening:
>> >
>> >Scallops
>>
>> The only food I'm aware of that I am deathly allergic to. And it's a shame
>> because I always loved them. Starting about 20 years or so ago, things
>> become...projectile.
>
>Try fish cheeks, they are delicious, too.

I have never even heard of fish cheeks. I googled a bit and can't imagine
where I would even find them.

--
Do not spray into eyes
I have sprayed you into my eyes

On Sat, 07 Jul 2018 16:53:25 -0400 (EDT), "Lesmond"
> wrote:

>On Sat, 7 Jul 2018 00:39:10 -0700 (PDT), sanne wrote:
>
>>Am Samstag, 7. Juli 2018 07:49:32 UTC+2 schrieb Lesmond:
>>> On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:
>>>
>>> >Delightful summer dinner this evening:
>>> >
>>> >Scallops
>>>
>>> The only food I'm aware of that I am deathly allergic to. And it's a shame
>>> because I always loved them. Starting about 20 years or so ago, things
>>> become...projectile.
>>
>>Try fish cheeks, they are delicious, too.
>
>I have never even heard of fish cheeks. I googled a bit and can't imagine
>where I would even find them.

I've heard of monkfish cheeks and cod cheeks. Only at a fish monger's,
I guess.

"Lesmond" > wrote in message
...
> On Sat, 7 Jul 2018 00:39:10 -0700 (PDT), sanne wrote:
>
>>Am Samstag, 7. Juli 2018 07:49:32 UTC+2 schrieb Lesmond:
>>> On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:
>>>
>>> >Delightful summer dinner this evening:
>>> >
>>> >Scallops
>>>
>>> The only food I'm aware of that I am deathly allergic to. And it's a
>>> shame
>>> because I always loved them. Starting about 20 years or so ago, things
>>> become...projectile.
>>
>>Try fish cheeks, they are delicious, too.
>
> I have never even heard of fish cheeks. I googled a bit and can't imagine
> where I would even find them.


I don't know why, never had them, probably great, but the name is totally
off putting to me.

Cheri

On 7/7/2018 4:53 PM, Lesmond wrote:

>>
>> Try fish cheeks, they are delicious, too.
>
> I have never even heard of fish cheeks. I googled a bit and can't imagine
> where I would even find them.
>

You get them free when you buy a whole fish with head on.

On Sat, 07 Jul 2018 16:53:25 -0400 (EDT), "Lesmond"
> wrote:

>On Sat, 7 Jul 2018 00:39:10 -0700 (PDT), sanne wrote:
>
>>Am Samstag, 7. Juli 2018 07:49:32 UTC+2 schrieb Lesmond:
>>> On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:
>>>
>>> >Delightful summer dinner this evening:
>>> >
>>> >Scallops
>>>
>>> The only food I'm aware of that I am deathly allergic to. And it's a shame
>>> because I always loved them. Starting about 20 years or so ago, things
>>> become...projectile.
>>
>>Try fish cheeks, they are delicious, too.
>
>I have never even heard of fish cheeks. I googled a bit and can't imagine
>where I would even find them.

Right below the eyes.......

On Sat, 07 Jul 2018 18:39:46 -0400, Boron Elgar
> wrote:

>On Sat, 07 Jul 2018 16:53:25 -0400 (EDT), "Lesmond"
> wrote:
>
>>On Sat, 7 Jul 2018 00:39:10 -0700 (PDT), sanne wrote:
>>
>>>Am Samstag, 7. Juli 2018 07:49:32 UTC+2 schrieb Lesmond:
>>>> On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:
>>>>
>>>> >Delightful summer dinner this evening:
>>>> >
>>>> >Scallops
>>>>
>>>> The only food I'm aware of that I am deathly allergic to. And it's a shame
>>>> because I always loved them. Starting about 20 years or so ago, things
>>>> become...projectile.
>>>
>>>Try fish cheeks, they are delicious, too.
>>
>>I have never even heard of fish cheeks. I googled a bit and can't imagine
>>where I would even find them.
>
>Right below the eyes.......

arrggh!

On Sat, 07 Jul 2018 16:47:26 -0600, U.S. Janet B. >
wrote:

>On Sat, 07 Jul 2018 18:39:46 -0400, Boron Elgar
> wrote:
>
>>On Sat, 07 Jul 2018 16:53:25 -0400 (EDT), "Lesmond"
> wrote:
>>
>>>On Sat, 7 Jul 2018 00:39:10 -0700 (PDT), sanne wrote:
>>>
>>>>Am Samstag, 7. Juli 2018 07:49:32 UTC+2 schrieb Lesmond:
>>>>> On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:
>>>>>
>>>>> >Delightful summer dinner this evening:
>>>>> >
>>>>> >Scallops
>>>>>
>>>>> The only food I'm aware of that I am deathly allergic to. And it's a shame
>>>>> because I always loved them. Starting about 20 years or so ago, things
>>>>> become...projectile.
>>>>
>>>>Try fish cheeks, they are delicious, too.
>>>
>>>I have never even heard of fish cheeks. I googled a bit and can't imagine
>>>where I would even find them.
>>
>>Right below the eyes.......
>
>arrggh!

The devil made me do it.

On Sat, 07 Jul 2018 18:39:46 -0400, Boron Elgar wrote:

>On Sat, 07 Jul 2018 16:53:25 -0400 (EDT), "Lesmond"
> wrote:
>
>>On Sat, 7 Jul 2018 00:39:10 -0700 (PDT), sanne wrote:
>>
>>>Am Samstag, 7. Juli 2018 07:49:32 UTC+2 schrieb Lesmond:
>>>> On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:
>>>>
>>>> >Delightful summer dinner this evening:
>>>> >
>>>> >Scallops
>>>>
>>>> The only food I'm aware of that I am deathly allergic to. And it's a shame
>>>> because I always loved them. Starting about 20 years or so ago, things
>>>> become...projectile.
>>>
>>>Try fish cheeks, they are delicious, too.
>>
>>I have never even heard of fish cheeks. I googled a bit and can't imagine
>>where I would even find them.
>
>Right below the eyes.......

I love you.

--
Do not spray into eyes
I have sprayed you into my eyes

On Sat, 7 Jul 2018 17:42:39 -0400, Ed Pawlowski wrote:

>On 7/7/2018 4:53 PM, Lesmond wrote:
>
>>>
>>> Try fish cheeks, they are delicious, too.
>>
>> I have never even heard of fish cheeks. I googled a bit and can't imagine
>> where I would even find them.
>>
>
>You get them free when you buy a whole fish with head on.

I did see there was a YouTube video about filleting them.

--
Do not spray into eyes
I have sprayed you into my eyes

On Sat, 7 Jul 2018 14:17:01 -0700, Cheri wrote:

>"Lesmond" > wrote in message
. 8...
>> On Sat, 7 Jul 2018 00:39:10 -0700 (PDT), sanne wrote:
>>
>>>Am Samstag, 7. Juli 2018 07:49:32 UTC+2 schrieb Lesmond:
>>>> On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:
>>>>
>>>> >Delightful summer dinner this evening:
>>>> >
>>>> >Scallops
>>>>
>>>> The only food I'm aware of that I am deathly allergic to. And it's a
>>>> shame
>>>> because I always loved them. Starting about 20 years or so ago, things
>>>> become...projectile.
>>>
>>>Try fish cheeks, they are delicious, too.
>>
>> I have never even heard of fish cheeks. I googled a bit and can't imagine
>> where I would even find them.
>
>
>I don't know why, never had them, probably great, but the name is totally
>off putting to me.

It's a bit...too descriptive.

--
Do not spray into eyes
I have sprayed you into my eyes

"Lesmond" wrote in message
...

On Sat, 7 Jul 2018 14:17:01 -0700, Cheri wrote:

>"Lesmond" > wrote in message
. 8...
>> On Sat, 7 Jul 2018 00:39:10 -0700 (PDT), sanne wrote:
>>
>>>Am Samstag, 7. Juli 2018 07:49:32 UTC+2 schrieb Lesmond:
>>>> On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:
>>>>
>>>> >Delightful summer dinner this evening:
>>>> >
>>>> >Scallops
>>>>
>>>> The only food I'm aware of that I am deathly allergic to. And it's a
>>>> shame
>>>> because I always loved them. Starting about 20 years or so ago, things
>>>> become...projectile.
>>>
>>>Try fish cheeks, they are delicious, too.
>>
>> I have never even heard of fish cheeks. I googled a bit and can't
>> imagine
>> where I would even find them.
>
>
>I don't know why, never had them, probably great, but the name is totally
>off putting to me.

It's a bit...too descriptive.

===

You don't like a cheeky fish? Hmmm how about one that is not cheeky ... ;p

On Friday, July 6, 2018 at 1:25:43 PM UTC-10, Boron Elgar wrote:
> Delightful summer dinner this evening:
>
> Scallops sauteed in butter and a bit of olive oil, plated with a good
> squeeze of lemon and a sprinkle of parsley
>
> Fresh fruit salad - peaches, bananas, mango, strawberries, cherries
>
> And this, which I truly ado
>
> https://www.sunset.com/recipe/fresh-corn-avocado-salad
>
> Fresh Corn and Avocado Salad
>
> 6 ears corn
> 2 cups halved cherry tomatoes
> 1/2 cup thinly sliced red onion
> 1 large avocado, cut into 1/2-in. cubes
> 1/3 cup chopped fresh basil leaves
> 2 tablespoons Champagne vinegar
> 1 teaspoon Dijon mustard
> 1/4 cup extra-virgin olive oil
> 1/4 teaspoon kosher salt
> 1/4 teaspoon freshly ground black pepper
>
> In a large pot of boiling water, cook corn until warmed through, 3 to
> 5 minutes. Rinse with cold water until cool.
>
> Meanwhile, combine tomatoes, onion, avocado, and basil in a large
> bowl. In a small bowl, combine remaining ingredients to make the
> vinaigrette, whisking until blended.
>
> Cut corn kernels off cobs and add to salad, then pour in vinaigrette
> and toss gently to combine.
>
> Serves 6

The salad looks good. I'll have to cut it down to 2 servings though. Tonight's box lunch for my wife was corned beef and onions. It's made with canned corned beef and it was a popular dish in the old plantation days. I believe that it is Filipino in origin. It was served with pickled radishes, rice, and an ume.

https://www.amazon.com/photos/share/...q5OmF2LqgHjF6b

"dsi1" wrote in message
...

On Friday, July 6, 2018 at 1:25:43 PM UTC-10, Boron Elgar wrote:
> Delightful summer dinner this evening:
>
> Scallops sauteed in butter and a bit of olive oil, plated with a good
> squeeze of lemon and a sprinkle of parsley
>
> Fresh fruit salad - peaches, bananas, mango, strawberries, cherries
>
> And this, which I truly ado
>
> https://www.sunset.com/recipe/fresh-corn-avocado-salad
>
> Fresh Corn and Avocado Salad
>
> 6 ears corn
> 2 cups halved cherry tomatoes
> 1/2 cup thinly sliced red onion
> 1 large avocado, cut into 1/2-in. cubes
> 1/3 cup chopped fresh basil leaves
> 2 tablespoons Champagne vinegar
> 1 teaspoon Dijon mustard
> 1/4 cup extra-virgin olive oil
> 1/4 teaspoon kosher salt
> 1/4 teaspoon freshly ground black pepper
>
> In a large pot of boiling water, cook corn until warmed through, 3 to
> 5 minutes. Rinse with cold water until cool.
>
> Meanwhile, combine tomatoes, onion, avocado, and basil in a large
> bowl. In a small bowl, combine remaining ingredients to make the
> vinaigrette, whisking until blended.
>
> Cut corn kernels off cobs and add to salad, then pour in vinaigrette
> and toss gently to combine.
>
> Serves 6

The salad looks good. I'll have to cut it down to 2 servings though.
Tonight's box lunch for my wife was corned beef and onions. It's made with
canned corned beef and it was a popular dish in the old plantation days. I
believe that it is Filipino in origin. It was served with pickled radishes,
rice, and an ume.

https://www.amazon.com/photos/share/...q5OmF2LqgHjF6b

==

Ume? Is the the round thing, which looked as though it ought to be an eye??

On Saturday, July 7, 2018 at 10:22:34 PM UTC-10, Ophelia wrote:
>
> ===
>
> You don't like a cheeky fish? Hmmm how about one that is not cheeky ... ;p

Cheeky fish was a big hit in the US. Fish cheeks, not so much.

https://www.youtube.com/watch?v=uP8rP5YWO2I

On Sunday, July 8, 2018 at 12:12:02 AM UTC-10, Ophelia wrote:
>
> Ume? Is the the round thing, which looked as though it ought to be an eye??

Ume is a pickled plum. Typically, it's intensely salty. It's a very old school thing to stick one in the middle of musubi.

"dsi1" wrote in message
...

On Saturday, July 7, 2018 at 10:22:34 PM UTC-10, Ophelia wrote:
>
> ===
>
> You don't like a cheeky fish? Hmmm how about one that is not cheeky ...
> ;p

Cheeky fish was a big hit in the US. Fish cheeks, not so much.

https://www.youtube.com/watch?v=uP8rP5YWO2I

==

LOL

"dsi1" wrote in message
...

On Sunday, July 8, 2018 at 12:12:02 AM UTC-10, Ophelia wrote:
>
> Ume? Is the the round thing, which looked as though it ought to be an
> eye??

Ume is a pickled plum. Typically, it's intensely salty. It's a very old
school thing to stick one in the middle of musubi.

==

Well now, I've never stuck anything in the middle of musubi except the rice
and spam .. oh and sauce ;p but if I had one of those ..?

Who knows)

On Sun, 08 Jul 2018 00:57:48 -0400 (EDT), "Lesmond"
> wrote:

>On Sat, 07 Jul 2018 18:39:46 -0400, Boron Elgar wrote:
>
>>On Sat, 07 Jul 2018 16:53:25 -0400 (EDT), "Lesmond"
> wrote:
>>
>>>On Sat, 7 Jul 2018 00:39:10 -0700 (PDT), sanne wrote:
>>>
>>>>Am Samstag, 7. Juli 2018 07:49:32 UTC+2 schrieb Lesmond:
>>>>> On Fri, 06 Jul 2018 19:25:38 -0400, Boron Elgar wrote:
>>>>>
>>>>> >Delightful summer dinner this evening:
>>>>> >
>>>>> >Scallops
>>>>>
>>>>> The only food I'm aware of that I am deathly allergic to. And it's a shame
>>>>> because I always loved them. Starting about 20 years or so ago, things
>>>>> become...projectile.
>>>>
>>>>Try fish cheeks, they are delicious, too.
>>>
>>>I have never even heard of fish cheeks. I googled a bit and can't imagine
>>>where I would even find them.
>>
>>Right below the eyes.......
>
>I love you.

Mutual, of course.

On Sun, 8 Jul 2018 02:41:28 -0700 (PDT), dsi1 >
wrote:

>On Friday, July 6, 2018 at 1:25:43 PM UTC-10, Boron Elgar wrote:
>> Delightful summer dinner this evening:
>>
>> Scallops sauteed in butter and a bit of olive oil, plated with a good
>> squeeze of lemon and a sprinkle of parsley
>>
>> Fresh fruit salad - peaches, bananas, mango, strawberries, cherries
>>
>> And this, which I truly ado
>>
>> https://www.sunset.com/recipe/fresh-corn-avocado-salad
>>
>> Fresh Corn and Avocado Salad

snip
>
>The salad looks good. I'll have to cut it down to 2 servings though. Tonight's box lunch for my wife was corned beef and onions. It's made with canned corned beef and it was a popular dish in the old plantation days. I believe that it is Filipino in origin. It was served with pickled radishes, rice, and an ume.
>
>https://www.amazon.com/photos/share/...q5OmF2LqgHjF6b


Should be easy to adjust the serving size on this. Hope it works for
you.

Not sure who brought it out there, but mostly canned corn beef has
come from South America, specifically Uruguay back before WWII, and
mostly Brazil these days. Brits used variants of it in WWI.

On Sun, 8 Jul 2018 15:35:40 -0000 (UTC), Wayne Boatwright
> wrote:

>On Sun 08 Jul 2018 06:22:23a, Boron Elgar told us...
>

>>
>> Not sure who brought it out there, but mostly canned corn beef has
>> come from South America, specifically Uruguay back before WWII,
>> and mostly Brazil these days. Brits used variants of it in WWI.
>>
>
>I've never understood the desire to eat canned eat products unless
>fresh meat was unavailable. Emergency rations are another matter.

And I believe it is used in MREs, too.

If my fading memory serves me, Janet US knows about canned CB. Perhaps
she will weigh in.

On Sun, 08 Jul 2018 11:58:59 -0400, Boron Elgar
> wrote:

>On Sun, 8 Jul 2018 15:35:40 -0000 (UTC), Wayne Boatwright
> wrote:
>
>>On Sun 08 Jul 2018 06:22:23a, Boron Elgar told us...
>>
>
>>>
>>> Not sure who brought it out there, but mostly canned corn beef has
>>> come from South America, specifically Uruguay back before WWII,
>>> and mostly Brazil these days. Brits used variants of it in WWI.
>>>
>>
>>I've never understood the desire to eat canned eat products unless
>>fresh meat was unavailable. Emergency rations are another matter.
>
>And I believe it is used in MREs, too.
>
>If my fading memory serves me, Janet US knows about canned CB. Perhaps
>she will weigh in.

I only used canned CB for one dish and preferred Palm brand from New
Zealand because it could still be seen as actual meat instead of a
pulverized paste.
Janet US

On Sun, 08 Jul 2018 10:19:00 -0600, U.S. Janet B. >
wrote:

>On Sun, 08 Jul 2018 11:58:59 -0400, Boron Elgar
> wrote:
>
>>On Sun, 8 Jul 2018 15:35:40 -0000 (UTC), Wayne Boatwright
> wrote:
>>
>>>On Sun 08 Jul 2018 06:22:23a, Boron Elgar told us...
>>>
>>
>>>>
>>>> Not sure who brought it out there, but mostly canned corn beef has
>>>> come from South America, specifically Uruguay back before WWII,
>>>> and mostly Brazil these days. Brits used variants of it in WWI.
>>>>
>>>
>>>I've never understood the desire to eat canned eat products unless
>>>fresh meat was unavailable. Emergency rations are another matter.
>>
>>And I believe it is used in MREs, too.
>>
>>If my fading memory serves me, Janet US knows about canned CB. Perhaps
>>she will weigh in.
>
>I only used canned CB for one dish and preferred Palm brand from New
>Zealand because it could still be seen as actual meat instead of a
>pulverized paste.
>Janet US

I see Palm is still around out there, too, and they make a really big
thing out it being from NZ.

I remember buying a can of Hormel at some point years ago, thinking
it'd be good for school lunches and boy o boy was I surprised.

On Sun, 8 Jul 2018 16:38:50 -0000 (UTC), Wayne Boatwright
> wrote:

>On Sun 08 Jul 2018 08:58:59a, Boron Elgar told us...
>
>> On Sun, 8 Jul 2018 15:35:40 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>>On Sun 08 Jul 2018 06:22:23a, Boron Elgar told us...
>>>
>>
>>>>
>>>> Not sure who brought it out there, but mostly canned corn beef
>>>> has come from South America, specifically Uruguay back before
>>>> WWII, and mostly Brazil these days. Brits used variants of it in
>>>> WWI.
>>>>
>>>
>>>I've never understood the desire to eat canned eat products unless
>>>fresh meat was unavailable. Emergency rations are another matter.
>>
>> And I believe it is used in MREs, too.
>>
>> If my fading memory serves me, Janet US knows about canned CB.
>> Perhaps she will weigh in.
>>
>
>I'm not being snide, but I would consider MREs emergency rations.

Oh, I agree. That was my example of foodstuffs eaten because one has
to, rather than wants to.

>We never had any sort of canned meat when I was growing up, and in
my
>limited experience it all smells like canned dog food. I just can't
>get past it.
>
>OTOH, from time to time I have made excellent potted meats, typically
>used as spreads. I think perhaps what is off-putting is the taste
>the metal cans seem to add to the smell/taste.

Not much for it, myself, I must confess, but your other post mentions
hams and I certainly recall those metal-strip/key turning hams from
days gone buy.

I also used to get bacon in a can. There was some from Hungary that
was really wonderful. Laid out on grease-proof paper and rolled to fit
in the can. Lord protect us all, here is a photo of the stuff I
liked:

http://www.canned-bacon.com/

On Sunday, July 8, 2018 at 2:45:01 AM UTC-10, Ophelia wrote:
>
> Well now, I've never stuck anything in the middle of musubi except the rice
> and spam .. oh and sauce ;p but if I had one of those ..?
>
> Who knows)

It's an acquired taste. Mostly, it's like a salty, sour, bomb embedded in the rice. The Chinese version of the pickled plum is dried. In Hawaii, the dried plum is powdered and is a very popular flavoring. The Mexicans also like this flavor from China and use it in liquid form. They call it "chamoy", we call it "li hing mui."

http://www.latimes.com/travel/la-tr-...tmlstory.html#