Something different for us. We're not fish eaters. Well, at
least not fishy fish (flashbacks to the neighbor bringing over
a bluefish he caught, every so often ... shudder). But,
flounder was on sale, what the heck. Fried it up, served it
with cornbread and tomato/cucumber salad.

Came out great. I'll be having that again.

nancy

"Nancy Young" > said:

> Something different for us. We're not fish eaters. Well, at
> least not fishy fish (flashbacks to the neighbor bringing over
> a bluefish he caught, every so often ... shudder). But,
> flounder was on sale, what the heck. Fried it up, served it
> with cornbread and tomato/cucumber salad.
>
> Came out great. I'll be having that again.

What a refreshing meal! I've never done tomato/cucumber salad, but it
sounds like just the ticket on days like these. Thanks for sharing! :-)

Carol

Damsel wrote:
> "Nancy Young" > said:
>
> > Something different for us. We're not fish eaters. Well, at
> > least not fishy fish (flashbacks to the neighbor bringing over
> > a bluefish he caught, every so often ... shudder). But,
> > flounder was on sale, what the heck. Fried it up, served it
> > with cornbread and tomato/cucumber salad.
> >
> > Came out great. I'll be having that again.
>
> What a refreshing meal! I've never done tomato/cucumber salad, but it
> sounds like just the ticket on days like these. Thanks for sharing! :-)

Won't be long now I'll be living on tomato/cuke salads... they
literally grow faster than I can prepare and eat them. I like to dice
the cukes and tomatoes rather than slice. I add fresh parsley and
finely diced onion and a lille minced garlic, black pepper, good olive
oil and vinegar and a wee bit of kosher salt... let is set a bit to
meld (no fridge) and scoff it down, yummmy. Of course my cukes ain't
waxed, I pick em young and don't peel em. This salad goes well with
plain old bottled French dressing too, the lurid orange one.

Sheldon

On 9 Jul 2005 16:55:29 -0700, Sheldon wrote:

> Won't be long now I'll be living on tomato/cuke salads... they
> literally grow faster than I can prepare and eat them. I like to dice
> the cukes and tomatoes rather than slice. I add fresh parsley and
> finely diced onion and a lille minced garlic, black pepper, good olive
> oil and vinegar and a wee bit of kosher salt... let is set a bit to
> meld (no fridge) and scoff it down, yummmy. Of course my cukes ain't
> waxed, I pick em young and don't peel em. This salad goes well with
> plain old bottled French dressing too, the lurid orange one.

A sweet/sour vinegar & dill dressing is sublime with that combo too.

"Sheldon" > wrote

> Won't be long now I'll be living on tomato/cuke salads... they
> literally grow faster than I can prepare and eat them. I like to dice
> the cukes and tomatoes rather than slice.

I just dice them, maybe 3/4 inch dice, and dose the mixture
liberally with (and I'm fussy about this) 7 Seas Viva Italian dressing.
It never lasts more than a day, I pick at it all day long till it's just
gone.

I still have a cucumber left over, I think I'll make cucumber/sour cream
salad with the sliced onion. Love that stuff, too.

nancy

Nancy Young wrote:

>
> I still have a cucumber left over, I think I'll make cucumber/sour cream
> salad with the sliced onion. Love that stuff, too.
>


I make that every summer, but thids year I've been coarsely grating the
cucumber, finely chopping the onion, and adding some microplane-grated
garlic. If I have plain yogurt, I use it with a little sour cream in
the dressing, plus a bit of vinegar (dillweed optional) and a pinch of
sugar. An interesting cross between German mother-in-law's cucumber
salad and a tzatziki.

gloria p

Nancy Young wrote:
> Something different for us. We're not fish eaters. Well, at
> least not fishy fish (flashbacks to the neighbor bringing over
> a bluefish he caught, every so often ... shudder). But,
> flounder was on sale, what the heck. Fried it up, served it
> with cornbread and tomato/cucumber salad.
>
> Came out great. I'll be having that again.
>
> nancy

Sounds fantastic. Flounder is very tasty. I'm sure you liked your Jiffy
cornbread (heheh) and salad, too!

Jill

"jmcquown" > said:

> Sounds fantastic. Flounder is very tasty. I'm sure you liked your Jiffy
> cornbread (heheh) and salad, too!

I haven't tried Pastorio's (if I remember correctly) suggestion of mixing a
Jiffy cornbread mix with a Jiffy yellow cake mix. WalMart doesn't carry
Jiffy cake mixes. Weird.

Carol

Damsel wrote:
> "jmcquown" > said:
>
> > Sounds fantastic. Flounder is very tasty. I'm sure you liked your Jiffy
> > cornbread (heheh) and salad, too!
>
> I haven't tried Pastorio's (if I remember correctly) suggestion of mixing a
> Jiffy cornbread mix with a Jiffy yellow cake mix. WalMart doesn't carry
> Jiffy cake mixes. Weird.

Jiffy brand sucks, it's too sweet, its texture is too cakey and has no
corn flavor whatsoever. Buy Washington brand... get their corn muffin
mix and add a small handful of medium grind cornmeal for each box.

Sheldon

Sheldon wrote:
> Damsel wrote:
>> "jmcquown" > said:
>>
>>> Sounds fantastic. Flounder is very tasty. I'm sure you liked your
>>> Jiffy cornbread (heheh) and salad, too!
>>
>> I haven't tried Pastorio's (if I remember correctly) suggestion of
>> mixing a Jiffy cornbread mix with a Jiffy yellow cake mix. WalMart
>> doesn't carry Jiffy cake mixes. Weird.
>
> Jiffy brand sucks, it's too sweet, its texture is too cakey and has no
> corn flavor whatsoever. Buy Washington brand... get their corn muffin
> mix and add a small handful of medium grind cornmeal for each box.
>
> Sheldon

On the rare occasions I've bought Jiffy (and Nancy and Dams know this!) I
find it far too sweet, which is why they like to rag me about it (and me
them).

Jill

On Sun, 10 Jul 2005 01:20:12 -0500, Damsel wrote:

> "jmcquown" > said:
>
> > Sounds fantastic. Flounder is very tasty. I'm sure you liked your Jiffy
> > cornbread (heheh) and salad, too!
>
> I haven't tried Pastorio's (if I remember correctly) suggestion of mixing a
> Jiffy cornbread mix with a Jiffy yellow cake mix. WalMart doesn't carry
> Jiffy cake mixes. Weird.
>
It's getting hard to find any Jiffy Mix at all these days.

"Sheldon" > said:

> Damsel wrote:
> > "jmcquown" > said:
> >
> > > Sounds fantastic. Flounder is very tasty. I'm sure you liked your Jiffy
> > > cornbread (heheh) and salad, too!
> >
> > I haven't tried Pastorio's (if I remember correctly) suggestion of mixing a
> > Jiffy cornbread mix with a Jiffy yellow cake mix. WalMart doesn't carry
> > Jiffy cake mixes. Weird.
>
> Jiffy brand sucks, it's too sweet, its texture is too cakey and has no
> corn flavor whatsoever. Buy Washington brand... get their corn muffin
> mix and add a small handful of medium grind cornmeal for each box.

But, but, but ... I *prefer* sweet, cake-like cornbread! Takes many a type
to make the world go 'round.

Carol

On Sun, 10 Jul 2005 16:15:25 -0500, Damsel wrote:

> "Sheldon" > said:
>
> > Damsel wrote:
> > > "jmcquown" > said:
> > >
> > > > Sounds fantastic. Flounder is very tasty. I'm sure you liked your Jiffy
> > > > cornbread (heheh) and salad, too!
> > >
> > > I haven't tried Pastorio's (if I remember correctly) suggestion of mixing a
> > > Jiffy cornbread mix with a Jiffy yellow cake mix. WalMart doesn't carry
> > > Jiffy cake mixes. Weird.
> >
> > Jiffy brand sucks, it's too sweet, its texture is too cakey and has no
> > corn flavor whatsoever. Buy Washington brand... get their corn muffin
> > mix and add a small handful of medium grind cornmeal for each box.
>
> But, but, but ... I *prefer* sweet, cake-like cornbread! Takes many a type
> to make the world go 'round.
>
LOL! I made the real thing for years before I discovered Jiffy and
liked it soooo much better. After I found out it had <gasp> flour in
it, I started adding flour to my cornbread mix... it turned out that
Jiffy mix is EXACTLY what I like, so why go through all that trouble
of making cornbread from scratch?

IMO: It's like my epiphany after doing a side-by-side taste test with
B&M Baked Beans and mine home made. They were virtually the same, so
why go to all the trouble of making baked beans from scratch?

"Damsel" > wrote in message
...


>
> But, but, but ... I *prefer* sweet, cake-like cornbread! Takes many a
> type
> to make the world go 'round.
>
> Carol

S'ok Dams, me too-and I'm as southern as they come<G>

Lynne A

sf wrote:
> On 9 Jul 2005 16:55:29 -0700, Sheldon wrote:
>
> > Won't be long now I'll be living on tomato/cuke salads... they
> > literally grow faster than I can prepare and eat them. I like to dice
> > the cukes and tomatoes rather than slice. I add fresh parsley and
> > finely diced onion and a lille minced garlic, black pepper, good olive
> > oil and vinegar and a wee bit of kosher salt... let is set a bit to
> > meld (no fridge) and scoff it down, yummmy. Of course my cukes ain't
> > waxed, I pick em young and don't peel em. This salad goes well with
> > plain old bottled French dressing too, the lurid orange one.
>
> A sweet/sour vinegar & dill dressing is sublime with that combo too.

Another good one is sour cream, a lot of fresh dill and lemon juice. A
few drops of Louisiana red hot sauce, optional. In fact, sour cream,
dill, lemon and diced cukes also constitute a great sauce for grilled
salmon. -aem

Nancy Young wrote:
> "Sheldon" > wrote
>
> > Won't be long now I'll be living on tomato/cuke salads... they
> > literally grow faster than I can prepare and eat them. I like to dice
> > the cukes and tomatoes rather than slice.
>
> I just dice them, maybe 3/4 inch dice, and dose the mixture
> liberally with (and I'm fussy about this) 7 Seas Viva Italian dressing.
> It never lasts more than a day, I pick at it all day long till it's just
> gone.
>
> I still have a cucumber left over, I think I'll make cucumber/sour cream
> salad with the sliced onion. Love that stuff, too.

You just triggered an old memory... my all time favorite Sunday brunch
included a large bowlful of pickled lox in cream sauce with onions from
the appetizing store. Since it was expensive my mother would stretch
it by asking/telling the clerk to add extra cream sauce and then she'd
add lots of sliced cucumbers... my job was to pare and score the cukes
with a fork before slicing with the box grater. It's got to be nearly
50 years since I scored cukes, I think I'll start doing that again...
holds more dressing that way... you'll need to buy extra 7 Seas.

Sheldon