Saturday, January 13, 2018


4.2 ounce can

Servings: 1

389 calories    Calories from fat 193
In my childhood my parents often prepared dishes featuring cod fish. In those days long gone by, the fisherman would hand process their daily catch and preserve the fish in salt. It was way too early for the smaller fishing boats to feature refrigerated fish holds. As a result, the salted cod fish came to the market in little wooden boxes.  As you can imagine, cooking with salt cod is dramatically different than cooking with fresh or frozen codfish.
I have many old family recipes calling for salt cod. I have made the required changes and prepared them with frozen cod. They are good but they seem to lack a “certain something,” the slightly different, more energetic taste that you get from real salt cod; the taste that I remember from family meals back when.
(From The CityCook, Inc. - Why would we eat salt cod when we can have fresh fish? The answer is flavor. When white fish is saturated with salt and dried, amino acids and other chemical changes occur in the fish. This produces a chewier texture and milder, almost sweet, yet still fishy taste than its fresh counterpart.)
 Some years ago I had the urge to prepare foods for my children that were like the meals that I had as a child. Finding salt cod was not impossible but it was not easy either. Alas, for the most part those little wooden boxes are almost a thing of the ancient past. Atlantic Canada, Scandinavia and Portugal are sources of salt cod. Unless you just happen to live next door to a rare over the counter sales emporium, you have to buy online and pay a premium for shipping the vacuumed-sealed bags of dried and salted cod.

A little searching finally located a California company that is reasonable in price and doesn’t gouge for shipping.  On occasion I do buy some salt cod and make bacalhau the old-fashioned way. While I was making my last salt cod order I came across a listing for these small, single-serving cans of codfish. They were not too expensive; about $3.98 a can. Shipping charges were for the order so I added a couple of cans just to see what they are like; a bit of cod without the hassle of making a large portion.

The codfish is packed in oil with traces of onion.  The fish has been lightly smoked and the skin is intact.

Although the can says a single serving I found the product rich and ½ of the filet made two open faced sandwiches. It has a delicate smoked taste and no trace of salt or brine, once the filet is spread on the bread the texture resembles that of smoked herring or sardines from a can. Care must be taken as the filet does contain some bones.

 I enjoyed the meal of BACALHAU A PORTUGUESA.  Whenever I reorder some salt cod I will also order a couple more cans of this fish to keep on the shelf to satisfy an unexpected craving. I suspect, if you like good quality fish, you will too.

Thursday, August 03, 2017

The Med - Salt Lake City, Utah

The Med
420 East 3300 South
Salt Lake City, Utah
(801) 493-0100

 A small but quaint building, it is surrounded with lovely flowers and grass. The interior has a somewhat Mediterranean décor.  The staff members are prompt and courteous. We were quickly seated in a booth by the front windows. Our Server was attentive and we quickly had water and time to look over the menu and ponder our selection.

 Select items can be ordered Vegan, Vegetarian or Halal and the menu offers a smidgeon of this and that from Greek, Italian and Turkish cuisines.  This includes appetizers, stews, soups and salads, souvlakis and kabobs, pastas, sandwiches, wraps and burgers to what they call “café favorites”.  Café favorites, pastas and souvlakis and kabobs come with a side salad, all other entrees come with your choice of soup, lemon rice, basmati rice, side salad or fries.

 We ordered from the Souvlakis and Kabobs section: my son ordered the Greek Combo plate; $11.99 ($1.00 extra for lamb) two skewers of meat (beef, lamb, and pork, chicken) served with lemon rice and pita wedges.  I ordered the Souvlaki plate; $8.99 ($1.00 extra for lamb), one Greek style marinated chicken kabob with lemon rice and pita wedges. The side salads were of good size, crisp lettuce with cucumbers, onions and tomatoes. My salad was served with a tangy blue cheese and my son’s with the house Greek dressing. Both were equally good.

The lemon rice was delicious, moist with a delicate lemony tartness. The pita wedges were warm and soft.  The kabobs on my son’s plate were cooked well done and a bit dry, but still had a good flavor and not stringy.  My chicken kabob was also done well, but still retained some juiciness and the flavor was excellent.    We each had a glass of the House Table Red Wine which was okay but it did manage to clean the palate.

There was ample food on the plate, but we had to forego boxing up the left overs since we were traveling and had no way to preserve the food.  We informed our server about the over-cooked meat and he stated he would inform the chefs. We also commented that he might inform other diners to special order their meat.

 It was an enjoyable dining experience and we both would dine again to sample other items on the menu.  They offer dine in, take out and catering and seating is booths and tables with ample lighting and space to walk between.
They are open from 11Am to 9:30PM Daily.

For your convenience I have included scans of the take-out menu (click to enlarge):


Friday, July 21, 2017

Summit House Restaurant - Crystal Mt. Resort, Washington

Summit House Restaurant

Crystal Mountain Resort
33914 Crystal Mountain Blvd.
Crystal Mountain, WA 98022

From Kent, Washington it was a lovely 58-mile drive along pine studded two lane roads leading you to the Crystal Mountain Ski Resort nestled snugly on the side of a small hillside in the Mt. Baker-Snoqualmie National Forest and overlooks Mt. Rainier.  To get to the restaurant you need to ride the tram up the hill; it was $23.00 for adults and $18.00 for seniors, Right off the bat we had expended nearly $100.00 for our party of four.  The ride itself is specular affording you a breathtaking view of the small valley you drove thru and the majestic mountains that surround the resort.

Once you arrive at the top and disembark from the tram you are greeted by the majestic panorama of Mt. Rainier and the seemingly magical valley below.  The restaurant is situated at the top of the hill and affords patrons views of the surrounding mountains. Situated at 6,872 feet above sea level, it is billed as Washington’s highest elevation restaurant.  If you dine outside on the patio there is the added bonus of the Mt. Rainier vista.  During the off season, dining service stops at 4:40 and we had arrived around 2:30, so this would be a very early dinner for all of us.

The restaurant is named “The Summit House” and is a casual eating establishment, frequented by off season patrons as well as the avid ski buffs during winter.  A rustic knotty pine clad room with tall windows on both sides of the room and the tables and chairs are rustic pine wood. It should be noted that there were flies inside, some the size of horse flies but; oddly enough they stayed on the glass windows and did not fly around us or the food.

The menu offers a good variety of appetizers, soups, salads, sandwiches, a kids menu and a choice of four desserts. They offer signature cocktails, beer and wine by the glass or bottle. Assorted soft drinks, coffee, tea, hot cocoa and homemade ginger ale and homemade lemonade are also available.  An automatic 20% gratuity is added to tables of six or more and there is a two check per table maximum.

Our choices included the Catch of the Day ($25.00) which was Mahi Mahi with a spicy sauce paired with rice pilaf and grilled asparagus spears. The fish was grilled nicely but the sauce lacked in depth or spice.  The pilaf was overcooked but the taste was adequate, the asparagus spears had a nice al dente snap to them. Next was the grilled Halibut tacos served of flour tortillas and accompanied by refried beans and Spanish rice.

Next we ordered the Grilled Halibut Tacos ($26.00), three tacos served on flour tortillas and paired with refried beans and Spanish rice.  The fish was moist and juicy and topped with a chipotle sauce and a pineapple slaw.  The beans were a bit on the dry side and the Spanish rice was ordinary but still tasty.  You also got a small size container of fresh Salsa which helped to brighten the otherwise mundane flavors of the rice and beans.

The third choice was the New York Strip Steak ($29.00) paired with truffle fries and seasonal grilled vegetables. The steak is topped with herb butter and crispy Shitake mushrooms.  The steak was ordered medium rare and was medium when served but the taste was excellent, it retained its juiciness.   The Truffle fries were the hit of the table, taste, texture and aroma were divine.  This entrée was also served with grilled asparagus.

Our final choice was the Zucchini and Corn Tacos ($16.00), three corn tortilla tacos laden with grilled zucchini, corn, onions, tomatillos and black beans.  The taste was excellent but eating them was difficult because excess moisture wicking into the tortillas caused them to fall apart.  None the less they were delicious.  This entrée was served with the refried beans and Spanish rice also.

We paired our entrees with a bottle of Cabernet Sauvignon from the Seven Falls Winery in Washington State.  It is a deep coffee, cocoa flavored wine with hints of plum and cherry and a slight under taste of mint.  It paired well with all of our entrée choices.  The bottle price was $39.00 a bit cheaper than the per glass cost for four patrons.

Our server was nice and provided our food and wine promptly, however when she asked how our food was, she added no response when told about the over cooking of the meat. She then asked why we had ventured to the top of the mountain and was informed we were celebrating a birthday; she offered no complimentary dessert even in the light of the cooking of the steak.

Our tram ride and meal came to over $220.00 not including tax and tip, would I go again?  For sure but not for dinner, I would enjoy a bottle of wine out on the patio while savoring a pile of Truffle Fries.

Friday, April 28, 2017

King Buffet - Nashville, Tennessee



King Buffet

1051 Murfreesboro Pike

Nashville, TN 37217

                The vacation, visiting with my brother in Tennessee, was coming to an end. A quick trip to Nashville and an overnight stay was in order for me to catch the very early in the morning flight back home. A bit of sightseeing in town done, we checked into our motel and asked the desk clerk where we could get something to eat. He pointed “that-a-way” and said to drive about a mile along the Pike and we would start to see restaurants. As strangers in a big city we were at the mercy of the local’s directions.

                It has been said that all good things must come to an end, so with that in mind one could say that portion of the Murfreesboro Pike and the establishments therein are doing just that.  While there is a smidgeon of rebuilding going on, mostly hotels, but the remainder of the businesses are dated and worn.  You can find the usual fast food eateries, some various ethnic cuisines are offered, a Mediterranean Kebab and a Greek Gyro to name a few  as well as a Mexican market complete with butcher and many smaller places offering fresh Carne Asada tacos.

                We found a rather dated but okay looking Chinese cafeteria and decided to give it a try, we were hungry and well “all you can eat” if it was good food, we won.  The young woman at the front was friendly and soon motioned to a young man at the back to take us to a table.  The décor is nothing fancy, plain table and chairs; separated down the length of the area by a wall with a partial decorative panel on top to offer light and a view out of the window.  A picture or two depicting an oriental motif was on the walls and at the front a smattering of oriental offerings.  There were about 6 self-serve tray lines set up each offering different menu options, but in no particular order. The back wall held the dessert section which had fresh fruit, pies, cakes and puddings.  Here too was found the sushi rolls which I found odd to have placed them there.

                A fresh salad bar offered the usual offerings for a small salad along with fresh fruit; there were two types of hot soup offered, egg drop and their special soup of unknown ingredients, neither of which I tried.  They had steam trays full of small cray fish, steamed shelled small shrimp, what appeared to be muscles topped with a yellow cheese, fried fish with a seasoned corn meal batter, white fish in a tomato type broth to name a few.  You had your usual offerings of all things Chicken, sweet & sour Chicken, Hunan Chicken, Szechuan Chicken, hot and spicy Chicken, Sesame Chicken, Chicken with vegetables and Chicken with mushrooms. 

                They offered tiny beef ribs (1”) Mongolian beef, beef with vegetables and so forth.  You had fried rice, but no white rice, an udon type noodle with seasonings but no broth.  Some fried eggplant coated again with a corn meal type crust.  Dumplings, spring rolls and egg rolls; then not to offend anyone they also offered macaroni and cheese, fried potatoes, taquitos and several other “American” type foods. You are served hot tea, soft drinks or sweet tea and refills are up to you.

                With plate in hand we set off to sample the offerings; some of the chicken dishes had a most familiar taste almost like you could purchase them frozen in your local store.  The Mongolian beef was a bit fatty and tough but had a nice flavor.  The fried white fish with corn meal batter was delicious, lightly seasoned and fried nicely.  The stir fried vegetables were just a bit more al dente that I like but none the less very tasty.  The fried eggplant was also excellent, golden brown and a delicate flavor.

                The egg rolls lacked for a dipping sauce but you got the dipping sauce for the dumplings which I found to be way too sweet.  The noodles were cooked but not mushy and had a nice seasoned coating on them.  I sampled two of the rolls and they were to my surprise very good. Sashimi with salmon and nori, sushi with avocado, white fish, ginger and carrot were both excellent.

                My brother and I both went back for a second plate in order to sample other menu items, when we sat back down I noticed the young man who seated us earlier was standing behind the back wall partition sort of watching our progress and when we were about ¾ done with the second plate he came around and gave us our bill.  This took us by surprise so much so that my brother felt he needed to offer a statement that he was not yet finished and was going back for dessert.  This ruffled my feathers quite a bit since neither one of us had filled our plates to excess, we only took small portions of items in order to taste them.

                So the burning question; would I go back if presented the chance?  I have given many establishments a second chance in the past but unfortunately this will not be the case for King Buffet.  On a scale rating the best at 10, I give them an overall rating of 4, some of the food was mediocre, some greasy and some was delicious but the overall factor in the scoring was the rudeness of the waiter who actually told us by his posturing, “…you go home now!”

Sunday, April 23, 2017

Waffle House
2118 TN-115, Maryville, TN 37801
 (865) 233-0112 Open 24-hours a day
Two years ago while my youngest son was attending the Delta Flight Attendant School in Atlanta Georgia he happened to stumble across the Waffle House.  He raved about the waffles but sadly no such place existed in Idaho, I had to wait these few years until I visited my brother and sister in law in Friendsville Tennessee.

As a treat to me I was invited to breakfast at the local Waffle House; it was a gloomy dismal rainy day and I needed the distraction. This waffle house opened recently at the end of 2016 and is as I was informed slightly larger than most other Waffle House’s.  We were greeted by friendly server Laura and quickly shown to our booth, the waitress was very friendly and eager which is always a good sign.
I glanced at the “main” menu when my sister in law asked for the “$5.00 ”menu which is not on the table as a rule.  This special menu gives the diner a choice of 15 menu items which include your choice of drink.  A very good value based meal; I got a waffle, two scrambled eggs and coffee both my brother and sister in law ordered the waffle and two eggs over medium and coffee.  This is a lot of food and drink for just $5.00 per person.
The food arrived quickly and cooked to order, the waffle was golden brown and cooked through, my two scrambled eggs were cooked but more on the French style, the whites were just slightly from being completely done.  The over medium eggs were done to a T.  The coffee was nice and aromatic and not bitter nor too strong, as Goldie Locks would say, just right!
The waitress came around several times to refresh our coffee and ask how our food was; she was very attentive even though the place was packed.  If you like waffles and a few sides this is the place to try out, fast, good food, quality priced and friendly.

Wednesday, December 21, 2016

Deep Fried Cod Fish Balls - Fiskerouletter

Deep Fried Cod Fish Balls

Some of my fondest food memories are from my childhood. The aroma and taste of salt cod fish my father or aunts would prepare is one of my best. The codfish balls or patties, the Fiskerouletter, were a part of their Danish heritage they learned while growing up in the wilds of pioneer-age Michigan. Sadly something so readily available during the 1940-50’s had become an elusive and perhaps an almost extinct food product. Luckily I found a purveyor of salted cod products in California,, and soon after I had myself a supply of salt cod fillets and salt cod pieces.
I am an avid reader and collector of old cookbooks and the oldest I own is from 1890 which had numerous recipes for salted cod. That is quite understandable since refrigeration was not readily available during that era. I also checked my favorite “go to” cookbook, America Cooks: The General Federation of Women’s Clubs Cookbook, my particular copy was published in 1967; the Federation was founded in 1890. This book has numerous recipes for salt cod and I selected one for codfish balls that was submitted by Doris Goodhope and another codfish balls recipe from my 1890 cookbook. With what I remembered watching Dad and Aunt Margie preparing them, I combined the best features of all and tweaked the recipes adding my own touch to come up with my version of Deep Fried Cod Fish Balls.   See complete recipe at:

What I Used:
  1. ½ lb. Salt Cod pieces (soaked for 24 hours in water and well drained)
  2. 4 medium size potatoes
  3. 2 tablespoons butter
  4. ¼ teaspoon black pepper
  5. ½ teaspoon powdered garlic
  6. ½ teaspoon paprika
  7. ½ teaspoon salt
  8. 2 eggs
  9. Bread crumbs
  10. Oil for frying
How I did It:

Peel and quarter the potatoes and add to a pot along with the salt cod, cover with water to cover and bring to a boil and cook until potatoes are tender. There will be a lot of foam: be prepared to skim off a lot of foam and discard. Drain well and add to a bowl and mash until no large chunks are left. Put the bowl on the mixing stand (or use a hand mixer) and beat slowly until a smooth consistency, add the spices and the butter, scraping down the sides of the bowl as needed, until well combined. Scoop out to form balls (I used a small scoop to form small cocktail-size balls or use a regular-size scoop for dinner size balls). Roll the mixture into a smooth balls and roll in the bread crumbs, then into the egg and then again in the bread crumbs. I found letting the coated balls set for about 5 minutes before frying gave me a better result. The balls that I put directly into the oil after rolling in the crumbs had a tendency to fall apart. Your oil should be around 365°-370°F. I used my Nu Wave induction cook top and easily maintained the temperature of the oil though out the entire process without burning. Remove the cod fish balls when nicely browned and put on paper towels to absorb any residual oil. Serve with your favorite tartar sauce or in this instance I used my homemade horseradish tartar sauce. They were delightful treats; creamy inside texture without a fishy taste surrounded by a crunchy exterior.

Sunday, May 15, 2016

Black Bear Diner - Pocatello, Idaho

 Black Bear Diner
190 Bullock Street
Chubbuck, ID 83202

The first diner that would become Black Bear dates back about twenty years to California near scenic Mt Shasta. Bruce Dean (aka Sugar Bear) and Bob Manley (aka Papa Bear) began their enterprise with the intent of making good food at reasonable prices. They have apparently done quite well towards that aim. They now have about a dozen units in 6 Western states and are in the process of adding additional units in another two states.
This newly opened family style diner has a lot to offer from is spacious booths and scenic mountain décor to its friendly and very attentive staff.  Entering the restaurant you notice the chain saw-carved black bears. They are the name sake of the diner and represent the forested mountains at the foot of Mt. Shasta where the diner chain was born. The bear carvings are done by Ray Schultz and the bears at each location are posed differently to reflect the uniqueness of the local surroundings. What is your take on the Chubbuck bears?
The menu covers are replicas of a newspaper from 1969, the decade of the founding of Black Bear Diner, featuring the major headline from way back then. The big news of the day was that “The Eagle Has Landed.” Also featured are news item from Chubbuck, “The Chubbuck Days Parade.”  It also gives you something else to read, notably 1969 trivia.  Open it up and you have the menu; it is divided into the three major meal periods, breakfast, lunch and dinner. Each one offers the guest regular size portions but also a lighter selection as well.
For breakfast there are classic egg combos, pancakes, omelets and a breakfast burrito. On a diet? There are four other selections using egg whites.  Fresh squeezed orange juice is offered all day, 16oz for $4.49 and 10oz for $3.49.  Lunch offers burgers with fries served on a platter or you can opt for the more classic approach and have your burger and fries served up in a basket.   You are offered Chicken strips, fish tacos, nine different sandwich combos from Turkey clubs to a hot Turkey sandwich and even a Cubano, a fire roasted pulled pork, ham, Swiss cheese sandwich served up on a soft Tribeca roll.
There are a nice selection of salads featuring a Bacon Cheeseburger salad, an Asian Chicken Cabbage salad and four others to choose from.  Dinner offers “home style” dinners featuring homemade meatloaf, slow cooked pot roast or Dijon crusted salmon along with several steaks and ribs combos.  You can get a Dinner Deal of Chicken and Waffles, a hot Turkey plate or herb crusted Trout. You can add soup or salad for $3.99 and a nice selection of “Extras” including but not limited to onion rings, baked potato and Italian Green Beans or a seasoned vegetable.
Black Bear features Java City coffee, assorted juices, Pepsi products and the usual selection of milk, teas etc.  For dessert they offer you a nice selection of cobblers, cakes and pies along with ice cream shakes and treats.
I had the Old Fashioned Burger for $7.99 (A 1/4 lb. Burger and French fries, served in a basket – just like the good ol’ days!) and my friend had the California Burger with Avocado and Jack cheese for $10.49 (All 1/3 lb. Specialty Bear Burgers are built with a golden brioche bun, shredded lettuce, tomato, diced red onion, dill pickle chips, mayonnaise & Thousand Island dressing.) Each order came with a generous serving of golden French fries. (Bob’s Big Bear Burger and all specialty burgers are served with your choice of side: French fries, house-made potato salad, fresh coleslaw, green salad OR cup of soup. Substitute a Gardenburger upon request.) The burgers were good size with a nice char on the meat, the toppings were fresh and they did not skimp on portion size. You get unlimited drink refills for coffee, teas, soda products but not the fresh squeezed Orange Juice.
Condiments on the table include a selection of the signature hot sauces. Crazy Cuz is a Sriracha Chili Sauce, Baby Burin (perhaps a shortened reference to bruin) is their original Pepper sauce, Mama Burn is a Chipotle Chili Sauce, and Papa Burn is a Habañero Sauce. If you fancy any of the sauces there are available for sale as well as other souvenir merchandise.
During peak lunch or dinner times the noise level can become quite high but not to the point that you need to yell across the table. Please note they will sing and clap to you if it’s your Birthday so if that’s your forte by all means let them know.  Also of note is they do not rush you as other eateries do, we lingered long after our meal was done and at no time did the servers act as if they wanted us to leave, on the other hand they kept refilling our glasses.  I was favorably impressed with the offerings from Black Bear Diner and will be visiting again in the future; it is a nice place to eat and a good addition to our area.

Sunday, January 10, 2016

Shrimp Salad or Yummy Salad

I found this 1950’s-era, hand-written recipe for Shrimp Salad in my mother’s recipe box. At first glance I thought a joke of some kind since it included shrimp with chicken soup. I asked my brother if he remembered anything like this and he said, “No.” My curiosity was aroused and after thinking about for a time I did some on-line research. I managed to find a similar recipe that called the salad “Yummy.” I surmised that it was a legitimate recipe and after some consideration I decided to give it a try. I have listed my mother’s version as well as the internet version for comparison.
Mother's Version:
1 can condensed chicken noodle soup
1 8-ounce package cream cheese
1  3-ounce package lemon gelatin
1/2 cup boiling water
1 cup chopped celery
1/2 cup each chipped green pepper, chopped green onion and chopped pimento
1 4-ounce can shrimp, drained

Internet Version from
1 can condensed chicken noodle soup
1 8-ounce package cream cheese
1  3-ounce package lemon gelatin
1/2 cup boiling water
1 cup combined chopped celery, green inion and pimento stuffed green olives
1/2 cup mayonnaise (not salad dressing)
1 4-ounce can shrimp, drained
DIRECTIONS: (Yummy specific directions in bold-underline) Heat soup (undiluted) and cream cheese over heat until combined. Dissolve gelatin in boiling water combine mayonnaise in gelatin, stir into soup mixture and cool .Add chopped vegetables and drained shrimp into cooled mixture and pour into 8x8 or 4x4 pan, chill until set.

When warm I could taste the creaminess of the cream cheese blended with the soup and shrimp, it was a harmonious mixture and pleasant to the palette. Once chilled I tried it and was not as impressed, although the mixture is still creamy I don’t care for the texture of chopped celery, onions, peppers adding that crunch and distinctive taste to the bite. Although I did chop them to a small dice perhaps a smaller almost invisible texture would suite my taste better. With an odd noodle here and there you cannot discernibly

find the chicken noodle soup both in appearance and in taste. Upon first bite you find a slight undertone of sweetness from the lemon Jello but it is quickly offset by the crunch and taste of the vegetables and then you come across the shrimp.

These shrimp are the canned salad variety, which are very small and minimal in taste but chewy in texture, taking a random fork full of salad one would not casually spot the shrimp mixed with the chopped vegetables.

When noshing the salad you come across a rather dense mixture of “stuff” which is set apart from the crunchy, creamy salad you think you are eating. The on-line version called for the addition of chopped green olives which in reflection might have been far superior save just the addition of pimentos. The saltiness of the olives would have lightened the sweetness of the gelatin but also add the tang which this salad desperately needs.

Would I try it again with these changes in mind? I really don’t know. First, it is not a cheap salad to make. Secondly, it makes a large pan full, and since it is so rich only a small portion need be taken. So you need either to have a large dinner party or a great liking for this salad to get your money’s worth. I did use a 4-ounce can of shrimp from the pantry to make the salad, extended cost of about $14.75 a pound. If you shop your supermarket seafood section, you usually can find 40-50 shrimp for about $7.00 a pound and the extended price for a 4-ounce purchase would be about $1.75. Planning ahead to make this salad would pay dividends. I think the flavor would be enhanced using fresh shrimp rather than the canned shrimp.

I asked two of my adult children to taste the salad. I didn’t tell them what the ingredients were to help keep an open mind. Here are their first impressions and initial critiques: Frist taster: It tastes good, slightly sweet but I like it, it sort of has a fish taste but can’t make out what type of fish. I would like this on crackers rather than as a salad, but I would eat it again if offered. Second taster: It is really good, perhaps do something about the sweet but otherwise the overall taste is really good. You could use it in a pinwheel roll up or stuffed in celery would also be a nice way to use this salad.

Late Note: In talking long-distance with brother, we have come to the conclusion that we did, in fact, as children, taste this concoction. We are now sure that the green mold salad mother made for festive occasions in a small fish-shaped mold was one-in-the-same as this recipe. For the most part we have no specific recollection save this: Brother asked if the salad had “celery crunch.” He does remember a greenish gelatin dessert or salad that had a pronounced celery crunch that he did not care for. Green gelatin dessert that crunches with celery? This had to be that same salad from sixty plus years ago.

Saturday, January 09, 2016

Hot & Spicy Bread and Butter Style Picked Eggs

Hot and Spicy
Bread and Butter-Style
Pickled Eggs 

I like to experiment; try and create a taste I think would be pleasing.     
This is a variation on my other pickled eggs recipes for a change of pace.

1 to 3  tablespoons of sugar (Depending on taste)*
¼ to 1/2 teaspoon mustard seeds*
½ to 1 teaspoon black peppercorns*
½ cup water
1 cup white vinegar
1 small onion, sliced
8 baby carrots sliced lengthwise then sliced again
1 to3 small jalapenos (or 1 Large) seeded*
6 eggs hard boiled and shell removed
Add sugar, water and vinegar to a stainless or glass pot. Add all vegetables and spices; heat and simmer until sugar is dissolved.
Place eggs into a 1-quart mason jar, add vegetables filling the jar to the very brim. Add the liquid; cap and place in refrigerator for several days for flavor to develop.
To serve: Individually: slice egg in half and place in small dish with accompanying pickled vegetables;
OR place sliced eggs in a small platter, spoon vegetables around sliced eggs, I like to garnish with paprika sprinkled lightly over the eggs and a garnish of fresh parsley, you can also place the eggs and vegetables on top of a fresh bed of spinach.
I like my eggs slightly on the more vinegary and spicy side so I use less sugar and spices, however if you care for the bread and butter pickle taste do use the larger amounts of ingredients as listed.


Saturday, January 24, 2015

Product Evaluation - So Natural Minute Corn on the Cob

So Natural Minute Corn on the Cob
Contains 2 ears, package net weight 17.64 ounces
Distributed by Transcontinental Foods, Miami Florida, the corn is a product of Thailand

 Product evaluation of shrink wrapped corn on the cob. It appears to be cooked corn that has been canned (not in a tin or a glass jar, but in a tough plastic shrink wrap) and has a long shelf life.

The ears approximately 6-inches in length and a good color and texture. When first removed from the wrapping the corn is full of moisture and very plump with a good texture.  Microwave for 2 minutes and the corn is extremely hot and exuding a lot of moisture.  When butter and seasonings are applied the appearance is much that of fresh cooked corn; the taste is very good for such a product, the kernels were plump, and gave way with a burst of juice when bitten.  The taste was sweet and retained that yellow corn flavor; when compared to frozen yellow corn there it is significantly better.  This corn was tender, crisp and juicy. Whereas  its frozen counterpart, would have lost much of its moisture and natural juices; when boiled develop a rubbery or tough texture.

Each package contains two ears of corn. I cooked one of the ears and left the other for a 24 hour period in the refrigerator as a test. I noticed that the second ear had lost a lot amount of its natural juices and the part of the corn touching the plate had flattened; cooking did not plump these flattened kernels and the amount of natural moisture after cooking was less than a newly opened portion.  The taste of the second ear of corn reminded me of reheating an ear of corn previously boiled and left in the refrigerator 3-4 days.  You could still eat it, it tasted of corn but just past it’s time, perhaps removing the corn from the cob and adding it to a soup or stew would have been better.

I would recommend this item for those of you who want a quick ear of corn without the fuss of stripping husks and silk.  It would be perfect for those traveling in motor homes; shelf life is a year or so, requires no refrigeration while unopened and for $1.50 is quite reasonable.  A word of caution; let the ears cool down some before biting into them. Right out of the microwave, they were steaming hot and the hot natural juices could cause severe burns especially to children. If you are a frequent, last minute food preparer and you like corn on the cob, this is a handy product for you. Try it. I think you will like it.