I made a Sam's run today and picked up three slabs of loin back ribs for
$17, all nice and vacuum sealed. I'll divide them and freeze them for
future use - maybe for oven-barbecued ribs. And save your breath - I
know it's not REAL barbecue - and I don't care. This pak was about 5+
pounds. I think each of these bad boys will feed the two of us nicely.

I also bought canned baked beans (probably not baked, either -- and I
don't care about that, either. "-) Back when I was testing recipes
for Betty Crocker Kitchens I tested a recipe that was for Ranch-Style
Beans -- ground beef, onion soup mix, baked beans, kidney beans, onion,
and I *think* tomato soup. I've got a hankering for that and Rob will
like it -- I'll use up the last of the little smokies sausage/weenies.
I'll have to see if I can find the recipe.

Supper last night was barely worthy of the name. Gack. I cooked a mess
of thin rice noodles and dumped some flavorless beef broth on them and
called it soup. Blech. I have a bunch of rice noodles left and am
considering trying to conjure up something like the salad I sometimes
order at Cam Ranh Bay Restaurant here -- rice noodles on a bed of
lettuce-salady stuff with some cukes - I've got the necessary goods for
that. Even have the stuff for nuoc mam cham. What I'm iffy about is
what to put on top of the rice noodles on top of the salady stuff.

I picked up a couple walleye filets, too -- maybe one of those will top
the noodles. Opinions? I've got Chicken Wazoo but none thawed. I've
got deli meat (roast beast, corned beast, and pastrami) fresh on hand,
too. Put some roast beast on it instead of the walleye? Cold? Room
temp? It's pretty pinky-red and I'ma likin' it like that.

Now my question: I've am the fortunate recipient of a small Virginny
Ham. Boneless. I haven't opened it yet. I've had them before. What's
a good way to use that meat to its best advantage? My recollection is
that it's dry and salty and needs to be thinly sliced for eating.
Suggestions?

I'm thinking about using some of it for my Sour Soup and maybe some for
the lentil soup that Charlotte Blackmer hasn't provided guidelines for
yet.

What say ye? I await your counsel and advise.
-Barb
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

Melba's Jammin' wrote:
> [snip] .... I have a bunch of rice noodles left and am
> considering trying to conjure up something like the salad I sometimes
> order at Cam Ranh Bay Restaurant here -- rice noodles on a bed of
> lettuce-salady stuff with some cukes - I've got the necessary goods for
> that. Even have the stuff for nuoc mam cham. What I'm iffy about is
> what to put on top of the rice noodles on top of the salady stuff. [snip]

How about sliced grilled chicken, chopped nuts (cashews or peanuts),
and a bit of cilantro?
>
> Now my question: I've am the fortunate recipient of a small Virginny
> Ham. Boneless. I haven't opened it yet. I've had them before. What's
> a good way to use that meat to its best advantage? My recollection is
> that it's dry and salty and needs to be thinly sliced for eating.
> Suggestions?

It's a good replacement for prosciutto in many recipes. Pasta with
peas, prosciutto and cream. Saltimbocca. et cetera. -aem

In article .com>,
"aem" > wrote:

> Melba's Jammin' wrote:
> > [snip] .... I have a bunch of rice noodles left and am
> > considering trying to conjure up something like the salad I sometimes
> > order at Cam Ranh Bay Restaurant here -- rice noodles on a bed of
> > lettuce-salady stuff with some cukes - I've got the necessary goods for
> > that. Even have the stuff for nuoc mam cham. What I'm iffy about is
> > what to put on top of the rice noodles on top of the salady stuff. [snip]
>
> How about sliced grilled chicken, chopped nuts (cashews or peanuts),
> and a bit of cilantro?

That might happen tomorrow. Without the cilantro. :-( I'm pretty sure
I've got beau coup frozen boneless chicken parts. Thanks.
> >
> > Now my question: I've am the fortunate recipient of a small Virginny
> > Ham. Boneless. I haven't opened it yet. I've had them before. What's
> > a good way to use that meat to its best advantage? My recollection is
> > that it's dry and salty and needs to be thinly sliced for eating.
> > Suggestions?
>
> It's a good replacement for prosciutto in many recipes. Pasta with
> peas, prosciutto and cream. Saltimbocca. et cetera. -aem

Do you have any particulars for the pasta/peas/prosciutto/cream thing?
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

Melba's Jammin' wrote:

> Do you have any particulars for the pasta/peas/prosciutto/cream thing?
> --

No, it's been a while. It also has onions. I remember it was
important to use real cream and not to skimp on reducing it by half to
make it a real sauce. -aem

"Melba's Jammin'" > wrote in message
...
>
> Supper last night was barely worthy of the name. Gack. I cooked a mess
> of thin rice noodles and dumped some flavorless beef broth on them and
> called it soup. Blech. I have a bunch of rice noodles left and am
> considering trying to conjure up something like the salad I sometimes
> order at Cam Ranh Bay Restaurant here -- rice noodles on a bed of
> lettuce-salady stuff with some cukes - I've got the necessary goods for
> that. Even have the stuff for nuoc mam cham. What I'm iffy about is
> what to put on top of the rice noodles on top of the salady stuff.

The best thing would be some steak, hot or cold. Not sure if the roast
beast could stand in for it -- might be worth a try! Some purple onion,
fresh mint and basil if you have it (who does this time of year?).
>
> I picked up a couple walleye filets, too -- maybe one of those will top
> the noodles. Opinions? I've got Chicken Wazoo but none thawed. I've
> got deli meat (roast beast, corned beast, and pastrami) fresh on hand,
> too. Put some roast beast on it instead of the walleye? Cold? Room
> temp? It's pretty pinky-red and I'ma likin' it like that.

I can't picture the walleye on it. BUt that's just me.
>
> Now my question: I've am the fortunate recipient of a small Virginny
> Ham. Boneless. I haven't opened it yet. I've had them before. What's
> a good way to use that meat to its best advantage? My recollection is
> that it's dry and salty and needs to be thinly sliced for eating.
> Suggestions?
Usually I've seen that kind of ham thinly sliced on very plain biscuits or
little tiny rolls. I love the idea of it for a pasta/peas/cream thingie.
If you don't have cream, ricotta would work, too. Cook the pasta, thaw the
peas, chop up the ham. Dump the cooked pasta into a bowl, and a coupla
thwaps of ricottta, toss well. Add some peas and ham, toss well.
Taste....may need some pepper. I doubt salt would be necessary, but if so,
a tiny bit of parmesan would be good.
>
> I'm thinking about using some of it for my Sour Soup and maybe some for
> the lentil soup that Charlotte Blackmer hasn't provided guidelines for
> yet.
>
> What say ye? I await your counsel and advise.
> -Barb
> --
> http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

Yeah, around VA ham is served on tiny biscuits with a little mustard.

Also good for breakfast with grits, so i've been told.

On Tue, 03 Jan 2006 16:25:23 -0600, Melba's Jammin'
> wrote:


>Now my question: I've am the fortunate recipient of a small Virginny
>Ham. Boneless. I haven't opened it yet. I've had them before. What's
>a good way to use that meat to its best advantage? My recollection is
>that it's dry and salty and needs to be thinly sliced for eating.
>Suggestions?

Biscuits with ham
Wrap thin slices around melon

Tara

Melba's Jammin' wrote:
I have a bunch of rice noodles left and am
> considering trying to conjure up something like the salad I sometimes
> order at Cam Ranh Bay Restaurant here -- rice noodles on a bed of
> lettuce-salady stuff with some cukes - I've got the necessary goods for
> that. Even have the stuff for nuoc mam cham. What I'm iffy about is
> what to put on top of the rice noodles on top of the salady stuff.
>

Korean chapchae! I saute (in individually because of varied cooking
times) large piles of thin slived onions, shredded carrots, fresh
spinach, shitake mushrooms all seasoned up with salt/pepper and MSG.
Tossed in to the softened rice threads (bean threads, whatever I have)
then seasoned and dressed with soy sauce, sesame oil, sugar, and sesame
seeds. It is a lovely side dish to prepare and serve at room temp.
Goomba

In article <S7Euf.1730$Pe6.927@trnddc08>,
"Chris" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >
> > What I'm iffy about is what to put on top of the rice noodles on
> > top of the salady stuff.

>
> The best thing would be some steak, hot or cold. Not sure if the roast
> beast could stand in for it -- might be worth a try!

It looks pretty good. Cut from a roast, not pressed stuff.

> Some purple onion,
Got that,

> fresh mint and basil if you have it (who does this time of year?).

Here's where your plan falls apart. I have neither and don't
*especially* want to buy them, though it's not impossible, I think,


> >I love the idea of it for a pasta/peas/cream thingie.

> If you don't have cream, ricotta would work, too. Cook the pasta, thaw the
> peas, chop up the ham. Dump the cooked pasta into a bowl, and a coupla
> thwaps of ricottta, toss well.

Would first have to thwap Himself. The last few years he's gotten
freaky about any and all cheese and never did like ricotta. Pray for me.

Thanks, Chris,
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

In article .com>,
"aem" > wrote:

> Melba's Jammin' wrote:
>
> > Do you have any particulars for the pasta/peas/prosciutto/cream thing?
> > --
>
> No, it's been a while. It also has onions. I remember it was
> important to use real cream and not to skimp on reducing it by half to
> make it a real sauce. -aem

OK. That's won't fly here. Thanks, though.
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

On Tue, 3 Jan 2006, Melba's Jammin' wrote:

> I made a Sam's run today and picked up three slabs of loin back ribs for
> $17, all nice and vacuum sealed. I'll divide them and freeze them for
> future use - maybe for oven-barbecued ribs. And save your breath - I
> know it's not REAL barbecue - and I don't care. This pak was about 5+
> pounds. I think each of these bad boys will feed the two of us nicely.

Oh, wow, what a great buy. And oven cooked ribs are a great dish even if
they aren't "real bbq". I like to cook mine low and slow in the bbq sauce
and covered with foil (because I don't have a big pan with a top). Covered
keeps in the steam and keeps them moist and helps them be tender.

>
> I also bought canned baked beans (probably not baked, either -- and I
> don't care about that, either. "-) Back when I was testing recipes
> for Betty Crocker Kitchens I tested a recipe that was for Ranch-Style
> Beans -- ground beef, onion soup mix, baked beans, kidney beans, onion,
> and I *think* tomato soup. I've got a hankering for that and Rob will
> like it -- I'll use up the last of the little smokies sausage/weenies.
> I'll have to see if I can find the recipe.

If you don't find your recipe, toss in a little of that rib meat or some
bacon. Add some sauteed onions, bells, and a pinch of garlic. If you like
the sauce on the beans as is, you're set to go. If not, add a little
ketchup, some brown sugar, and a tad of prepared yellow mustard. Bake on
"low and slow" for an hour or so beside the ribs. yum. What time is
dinner?????

<snipped>

> lettuce-salady stuff with some cukes - I've got the necessary goods for
> that. Even have the stuff for nuoc mam cham. What I'm iffy about is
> what to put on top of the rice noodles on top of the salady stuff.
>
> I picked up a couple walleye filets, too -- maybe one of those will top
> the noodles. Opinions? I've got Chicken Wazoo but none thawed. I've
> got deli meat (roast beast, corned beast, and pastrami) fresh on hand,
> too. Put some roast beast on it instead of the walleye? Cold? Room
> temp? It's pretty pinky-red and I'ma likin' it like that.
>

I like the roast beast, and the corned beast, and the pastrami. Room temp
or just a hint of heat - drag it across a candle. Cheese. Got Swiss? And
whatever else is in the fridge, lightly grated. Couple of quarted
hard boiled eggs (yes, yes, without the shell). Some bacon bits; a few
toasted nuts - pecans or English Walnuts, maybe.


> Now my question: I've am the fortunate recipient of a small Virginny
> Ham. Boneless. I haven't opened it yet. I've had them before. What's
> a good way to use that meat to its best advantage? My recollection is
> that it's dry and salty and needs to be thinly sliced for eating.
> Suggestions?
>
> I'm thinking about using some of it for my Sour Soup and maybe some for
> the lentil soup that Charlotte Blackmer hasn't provided guidelines for
> yet.
>

Old Virginny Ham. Yee-haw. Is it cured or smoked? Sounds like smoked if it
is dry and salty. Smoked ham should be soaked in water to re-hydrate and
to wash off some of the salt. Is it still in the rind? does one side have
a layer of fat exposed? If yes and yes, you can soak it whole, put it in a
baking pan - fat side up, score the fat, mix some pineapple juice in some
brown sugar to make a paste. Pour some pineapple juice (I use one or two
cans of pineapple rings in juice or suryp - depending on how big the ham
is), pat the br. sugar paste onto the ham, sprinkle about a 1/2 teaspoon
of cloves over the paste, arrange pineapple rings on top (secure with
toothpick), stick a marachino (sp?) cherry on each tooth pick. Cover with
foil to make a secure tent (this keeps the steam in and adds moisture).
Bake at 300 - 350 degrees for about 12 to 15 minutes a pound.

If it is a cured ham, it needs to cook 15 to 18 minutes a pound. (Sorry, I
just cook it until it "smells" right). {I guess I better not waste my time
writing a cook book!! <g>]

If you want to slice it and use it a piece at a time, it still needs to be
soaked to rehydrate and wash off salt - if it is smoked. You can soak it a
slice at a time and leave the rest salted and dry to extend the life. You
can also freeze it whole or in pieces and parts. You can leave it dry and
salty to freeze, too, and extend the life some.

Ways to use:

Slice a medium thick slice. Soak in water for 5 to 10 minutes (if smoked).
Drain on paper towel. Put just a drop or two oil in a skillet, gently fry
2 or 3 minutes on each side (until it looks done <g>). Make sandwich, or
cook some eggs however you like them, serve with hashbrowns, home fries,
or grits (ok, ok, so I'll let you slide on the grits) - makes a great
breakfast or breakfast-for-dinner; bake some biscuits and make ham and
biscuits.

Make your favorite scalloped or au gratin potatoes and add ham in the mix
for a nice casserole. (do the soaking thing for any dish or use for smoked
ham) Or add to mac and cheese for a twist.

Make soup. I make white beans (Great Northern beans) or pinto beans - each
dry and soaked etc and then cooked until done. Add the ham about 1/2 way
through cooking. Add more water for soup or less for a side dish (We make
them a little thicker than soup and spoon over freshly made cornbread with
chopped spring onions sprinkled on top - yum, yum, plop, plop, fizz,
fizz). Ham is great in lima beans and split pea soup and potato soup.

With white beans or pinto beans, sometimes I coarse chop onions and add to
the pot. I don't often make soup out of the beans, so you might add
whatever you would add to a bean soup. Don't add any additional salt until
you taste it. The ham will be salty even after soaking.



> What say ye? I await your counsel and advise.
> -Barb
> --
> http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!
>

Elaine, too

Virginia Hams recipes

http://www.ext.vt.edu/pubs/foods/458...8-223.html#L13

Dee Dee

In article >,
Melba's Jammin' > wrote:

> Supper last night was barely worthy of the name. Gack. I cooked a mess
> of thin rice noodles and dumped some flavorless beef broth on them and
> called it soup. Blech. I have a bunch of rice noodles left and am
> considering trying to conjure up something like the salad I sometimes
> order at Cam Ranh Bay Restaurant here -- rice noodles on a bed of
> lettuce-salady stuff with some cukes - I've got the necessary goods for
> that. Even have the stuff for nuoc mam cham. What I'm iffy about is
> what to put on top of the rice noodles on top of the salady stuff.

Something aromatic...

I'd recommend soy sauce, fresh grated ginger and crushed garlic.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Melba's Jammin' > wrote:

> Now my question: I've am the fortunate recipient of a small Virginny
> Ham. Boneless. I haven't opened it yet. I've had them before. What's
> a good way to use that meat to its best advantage? My recollection is
> that it's dry and salty and needs to be thinly sliced for eating.
> Suggestions?
>
> I'm thinking about using some of it for my Sour Soup and maybe some for
> the lentil soup that Charlotte Blackmer hasn't provided guidelines for
> yet.
>
> What say ye? I await your counsel and advise.
> -Barb

Split peas. :-)

And reserve some for slicing thin for eggs benedict.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article
>,
Elaine Parrish > wrote:

> On Tue, 3 Jan 2006, Melba's Jammin' wrote:
(snip)
> > lettuce-salady stuff with some cukes - I've got the necessary goods for
> > that. Even have the stuff for nuoc mam cham. What I'm iffy about is
> > what to put on top of the rice noodles on top of the salady stuff.
> >
> > I've got deli meat (roast beast, corned beast, and pastrami) fresh
> > on hand, too. Put some roast beast on it instead of the walleye?
> > Cold? Room temp? It's pretty pinky-red and I'ma likin' it like
> > that.

> I like the roast beast, and the corned beast, and the pastrami. Room temp
> or just a hint of heat - drag it across a candle. Cheese. Got Swiss? And
> whatever else is in the fridge, lightly grated. Couple of quarted
> hard boiled eggs (yes, yes, without the shell). Some bacon bits; a few
> toasted nuts - pecans or English Walnuts, maybe.


Elaine, Dahling, I was with you until you got to the cheese. No
offense, Sweets, but my faux-Asian salad ain't gonna have bacon bits or
toasted pecans, or Swiss cheese on it. Ixnay on the eese-chay.
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

In article
>,
Elaine Parrish > wrote:

> On Tue, 3 Jan 2006, Melba's Jammin' wrote:
(snip)
>
> > Now my question: I've am the fortunate recipient of a small Virginny
> > Ham. Boneless. I haven't opened it yet. I've had them before. What's
> > a good way to use that meat to its best advantage? My recollection is
> > that it's dry and salty and needs to be thinly sliced for eating.
> > Suggestions?
> >
> > I'm thinking about using some of it for my Sour Soup and maybe some for
> > the lentil soup that Charlotte Blackmer hasn't provided guidelines for
> > yet.
> >
>
> Old Virginny Ham. Yee-haw. Is it cured or smoked? Sounds like smoked if it
> is dry and salty. Smoked ham should be soaked in water to re-hydrate and
> to wash off some of the salt. Is it still in the rind? does one side have
> a layer of fat exposed? If yes and yes, you can soak it whole, put it in a
> baking pan - fat side up, score the fat, mix some pineapple juice in some
> brown sugar to make a paste. Pour some pineapple juice (I use one or two
> cans of pineapple rings in juice or suryp - depending on how big the ham
> is), pat the br. sugar paste onto the ham, sprinkle about a 1/2 teaspoon
> of cloves over the paste, arrange pineapple rings on top (secure with
> toothpick), stick a marachino (sp?) cherry on each tooth pick. Cover with
> foil to make a secure tent (this keeps the steam in and adds moisture).
> Bake at 300 - 350 degrees for about 12 to 15 minutes a pound.

(snip)
I emailed you a link to my 3# ham. The producer says it's best sliced
thin. Definition of eternity: Me & Rob and thin slices of this
boneless ham.

I know I can review the literature and the site but I like reading what
you've got to say about it. Maybe you'd email me and we can continue
the conversation privately.

http://virginiatraditions.com/ShowView/product/138/3#

Having seen the link. do your suggestions about slicing thicker pieces
and soaking still hold? My little piggy piece is smoked and cured both.
And boneless.
Thanks, Kiddo!
-Barb
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

In article >,
OmManiPadmeOmelet > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > Supper last night was barely worthy of the name. Gack. I cooked a mess
> > of thin rice noodles and dumped some flavorless beef broth on them and
> > called it soup. Blech. I have a bunch of rice noodles left and am
> > considering trying to conjure up something like the salad I sometimes
> > order at Cam Ranh Bay Restaurant here -- rice noodles on a bed of
> > lettuce-salady stuff with some cukes - I've got the necessary goods for
> > that. Even have the stuff for nuoc mam cham. What I'm iffy about is
> > what to put on top of the rice noodles on top of the salady stuff.
>
> Something aromatic...
>
> I'd recommend soy sauce, fresh grated ginger and crushed garlic.
>
> Cheers!

Deal! Thanks, Katra.
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

In article >,
Melba's Jammin' > wrote:
(snip)
>I have a bunch of rice noodles left and am
> considering trying to conjure up something like the salad I sometimes
> order at Cam Ranh Bay Restaurant here -- rice noodles on a bed of
> lettuce-salady stuff with some cukes - I've got the necessary goods for
> that. Even have the stuff for nuoc mam cham. What I'm iffy about is
> what to put on top of the rice noodles on top of the salady stuff.

That was last night's supper. Romaine and iceberg in a bowl (soup plate
type), bean sprouts and cuke slices, followed by rice noodles and the
roast beast (sort of sliced in finger lengths). My salad also had
avocado and a coupla cherry tomatoes. I faked my way through the nuoc
mam because I can't find Nguyet's recipe!! I used some balsamic and
cider vinegars (shut up) and watered those down considerably, 3 fresh
and juicy garlic cloves, some shredded carrot, some red pepper flakes,
some of George Shirley's Aji Limon de Peru homebrew hot sauce, and the
juice from half a lime, and a bunch of sugar -- and the nuoc mam sauce
itself. It was okay, but not like what we get when we go to Cam Ranh
Bay. My nuoc mam cham was pretty garlicky. Next time, I'll save what
I get in the restaurant.
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

Melba's Jammin' wrote:
> [snip].... I faked my way through the nuoc
> mam because I can't find Nguyet's recipe!! I used some balsamic and
> cider vinegars (shut up) and watered those down considerably, 3 fresh
> and juicy garlic cloves, some shredded carrot, some red pepper flakes,
> some of George Shirley's Aji Limon de Peru homebrew hot sauce, and the
> juice from half a lime, and a bunch of sugar -- and the nuoc mam sauce
> itself. It was okay, but not like what we get when we go to Cam Ranh
> Bay. My nuoc mam cham was pretty garlicky. Next time, I'll save what
> I get in the restaurant.

Salad sounds very good. You might have tried some anchovies for the
nuoc mam sauce. -aem

In article .com>,
"aem" > wrote:

> Melba's Jammin' wrote:
> > [snip].... I faked my way through the nuoc
> > mam because I can't find Nguyet's recipe!! I used some balsamic and
> > cider vinegars (shut up) and watered those down considerably, 3 fresh
> > and juicy garlic cloves, some shredded carrot, some red pepper flakes,
> > some of George Shirley's Aji Limon de Peru homebrew hot sauce, and the
> > juice from half a lime, and a bunch of sugar -- and the nuoc mam sauce
> > itself. It was okay, but not like what we get when we go to Cam Ranh
> > Bay. My nuoc mam cham was pretty garlicky. Next time, I'll save what
> > I get in the restaurant.
>
> Salad sounds very good. You might have tried some anchovies for the
> nuoc mam sauce. -aem

Thanks. Didn't have anchovies. And I'm not particularly fond of them.
If I'd had them, though, I might have used a teeny bit.
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

Melba's Jammin' wrote:
> In article .com>,
> "aem" > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>>[snip].... I faked my way through the nuoc
>>>mam because I can't find Nguyet's recipe!! I used some balsamic and
>>>cider vinegars (shut up) and watered those down considerably, 3 fresh
>>>and juicy garlic cloves, some shredded carrot, some red pepper flakes,
>>>some of George Shirley's Aji Limon de Peru homebrew hot sauce, and the
>>>juice from half a lime, and a bunch of sugar -- and the nuoc mam sauce
>>>itself. It was okay, but not like what we get when we go to Cam Ranh
>>>Bay. My nuoc mam cham was pretty garlicky. Next time, I'll save what
>>>I get in the restaurant.
>>
>>Salad sounds very good. You might have tried some anchovies for the
>>nuoc mam sauce. -aem
>
>
> Thanks. Didn't have anchovies. And I'm not particularly fond of them.
> If I'd had them, though, I might have used a teeny bit.




Talking about faking a recipe ..... I have been trying to find frozen
cajun vegetables in grocery stores here ( so. Texas ) no luck. They are
so good with sausages , over rice. Am now on a different hunt. Trying
to find a recipe for the vegetables and a red sauce mix, it has in the
bag with them. Can any of you help? Krogers is the only place I know you
can find them. Theres no Krogers here. The main grocery ( bigger )
stores are HEB's and Wal Mart. No luck at either of these. Thank you
kindly, kate

There was an article in either the NYT online or the Boston Globe this
past week about "googling" for recipes using an ingredient or three.



On Thu, 05 Jan 2006 11:05:51 -0600, Melba's Jammin'
> connected the dots and wrote:

~In article >,
~ Melba's Jammin' > wrote:
~(snip)
~>I have a bunch of rice noodles left and am
~> considering trying to conjure up something like the salad I
sometimes
~> order at Cam Ranh Bay Restaurant here -- rice noodles on a bed of
~> lettuce-salady stuff with some cukes - I've got the necessary goods
for
~> that. Even have the stuff for nuoc mam cham. What I'm iffy
about is
~> what to put on top of the rice noodles on top of the salady stuff.
~
~That was last night's supper. Romaine and iceberg in a bowl (soup
plate
~type), bean sprouts and cuke slices, followed by rice noodles and the
~roast beast (sort of sliced in finger lengths). My salad also had
~avocado and a coupla cherry tomatoes. I faked my way through the
nuoc
~mam because I can't find Nguyet's recipe!! I used some balsamic and
~cider vinegars (shut up) and watered those down considerably, 3 fresh
~and juicy garlic cloves, some shredded carrot, some red pepper
flakes,
~some of George Shirley's Aji Limon de Peru homebrew hot sauce, and
the
~juice from half a lime, and a bunch of sugar -- and the nuoc mam
sauce
~itself. It was okay, but not like what we get when we go to Cam Ranh
~Bay. My nuoc mam cham was pretty garlicky. Next time, I'll save
what
~I get in the restaurant.