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Picture of digitalprimate
Posted
I thought we could use a thread dedicated to good news.

I'll start: turns out salsa eats salmonella for breakfast. Story here.

Ummmmm....salsa...


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Posts: 5532 | Location: About where you think I am | Registered: February 21, 2003Reply With QuoteEdit or Delete MessageReport This Post
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Picture of Mean Old Man
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Field-Expedient Salsa

Take one 19oz can of diced, spiced tomatoes, and divide into three parts. Into each third mix one peeled small white onion, finely minced; a good whack of fresh black pepper; a gooder whack of coarse salt; one or two salted capers, minced and pulverized; some olive oil; a small pile of oregano and/or a small pile of parsley and/or a small pile of basil. (I suppose one could use coriander, as well.) Stir. Serve at room temperature with those little white bite-sized corn chips and lots and lots of decent beer.


 
Posts: 4260 | Registered: May 25, 2003Reply With QuoteEdit or Delete MessageReport This Post
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Picture of Pauline
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Why do you have to divide into 3? Is there something I missed?

Otherwise, yum.


***************************************
Don't mind me, it's just the toxoplasma talking.
 
Posts: 4434 | Location: HELLOOOOO WISCONSIN! | Registered: May 24, 2003Reply With QuoteEdit or Delete MessageReport This Post
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Picture of Splitcoil
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MOM needs one batch for himself, one for his girlfriend, and one for the hitchhiker girl they lured in for fun and games.

Be kind, MOM. Be kind.
 
Posts: 10387 | Location: A dark corner of the American experiment. | Registered: March 09, 2003Reply With QuoteEdit or Delete MessageReport This Post
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No reason other than that one small onion and one or two capers in a third of a 19oz can is more or less the correct proportion, and that I don't generally feed groups of people. I put the other two thirds in the fridge for making pasta sauce, or for subsequent chip-feedings.

As for hitchhikers, I've kinda sworn those off, thanks to Richard Avedon.


 
Posts: 4260 | Registered: May 25, 2003Reply With QuoteEdit or Delete MessageReport This Post
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Picture of Mean Old Man
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Ahem. 28oz cans.


 
Posts: 4260 | Registered: May 25, 2003Reply With QuoteEdit or Delete MessageReport This Post
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The country that makes the most deadly chili will rule the world


All you can say is WHAT happened. You do not know why. You will never know why.
 
Posts: 1842 | Registered: June 02, 2003Reply With QuoteEdit or Delete MessageReport This Post
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question:: only one or two capers is necessary for this recipe, correct? now are they mandatory? i've noticed capers are not sold individually, and a jar of them runs between 2 and 4 bucks... that's pretty steep for something i don't see myself using , let alone merely in salsa. is there any sort of alternative to the capers?

do you see my dilemma???

------------------------------------------------


Save yourself... no one else matters anyway...
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Posts: 391 | Location: if itching or vomiting occurs, please contact your physician immediately | Registered: June 02, 2004Reply With QuoteEdit or Delete MessageReport This Post
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Why not buy the jar of capers, give some away, then use whatever's left over in a salmon omelette?

That's what I'd do.


***************************************
Don't mind me, it's just the toxoplasma talking.
 
Posts: 4434 | Location: HELLOOOOO WISCONSIN! | Registered: May 24, 2003Reply With QuoteEdit or Delete MessageReport This Post
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Yeah, and what about Vitello Tonnato? Leftover veal in thin slices, covered with a mixture of tuna, mayo, lemon and capers. mmmmmmm
Or Salade Nicoise. Salad-leaves, eggs, tomatoes, tuna, olives and capers. More mmm

Come to think of it, any tuna sandwich will be vastly improved with some capers in it. As will any beef sandwich or burger.


All you can say is WHAT happened. You do not know why. You will never know why.
 
Posts: 1842 | Registered: June 02, 2003Reply With QuoteEdit or Delete MessageReport This Post
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Picture of Mean Old Man
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They're mandatory when I make the stuff, but feel free to replace them with blanched garlic run through a press.

I tend to use a lot of capers in pasta sauces, too. They add the depth of anchovy without the blasted fishiness.

Salmon omelette? (Shudder.) They'll serve me that in Hell.


 
Posts: 4260 | Registered: May 25, 2003Reply With QuoteEdit or Delete MessageReport This Post
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I get a mean Salmon Hash at the diner up the street at breakfast time. Good fresh salmon, roasted potatoes, healthy quantities of leeks, good stuff.

But this is the Northwest, and we're required to eat salmon daily or lose our resident status.
 
Posts: 10387 | Location: A dark corner of the American experiment. | Registered: March 09, 2003Reply With QuoteEdit or Delete MessageReport This Post
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quote:
Salmon omelette? (Shudder.) They'll serve me that in Hell.


"Welcome to Hell, Mr Man. Would you prefer Steelhead or North Atlantic?"


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Posts: 5532 | Location: About where you think I am | Registered: February 21, 2003Reply With QuoteEdit or Delete MessageReport This Post
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Everyone knows that the Copper River is where the flavor's at. Ahhhhh, the bacon of the sea.
 
Posts: 10387 | Location: A dark corner of the American experiment. | Registered: March 09, 2003Reply With QuoteEdit or Delete MessageReport This Post
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I LOVE SALMON! ARGH! CHICAGO! NO SALMON! ARGH!


He got tired of his old sig, and changed it.
 
Posts: 2444 | Location: Chicagoish | Registered: January 07, 2003Reply With QuoteEdit or Delete MessageReport This Post
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quote:
is there any sort of alternative to the capers?

do you see my dilemma???

------------------------------------------------

a can of japes will run you cheaper.
 
Posts: 3410 | Location: Mountain View,CA,USA | Registered: September 30, 2003Reply With QuoteEdit or Delete MessageReport This Post
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mmmm all the salmon sandwhiches you can eat... the joys of being the humanoid typhoon...


Save yourself... no one else matters anyway...
-----------------------------
 
Posts: 391 | Location: if itching or vomiting occurs, please contact your physician immediately | Registered: June 02, 2004Reply With QuoteEdit or Delete MessageReport This Post
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GWBoard: no good news, lots of great food recipes.
 
Posts: 6250 | Location: Mexico City, Mexico | Registered: January 11, 2003Reply With QuoteEdit or Delete MessageReport This Post
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In keeping with the caper at hand, the good news is; peregrine falcons have recently rebounded from the edge of extinction.

Here's a nestbox of a newish family, the babies - eyasses - were just banded today.In the last week they've left the fuzzball stage and entered the ungainly stage -- half bird, half fuzzball. So darling.

Kodak Birdcam 2004


__________
People lie with words all the time, but rarely do they lie with actions.
 
Posts: 2581 | Registered: April 01, 2003Reply With QuoteEdit or Delete MessageReport This Post
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It's always good to hear the Peregrines are doing well again. There was also a new nest in San Francisco last time I was there.

I like the Peregrines because they are so quick and graceful, it's just beautiful. I got to see a demonstration by one a few years ago.
 
Posts: 2632 | Location: west Texas | Registered: February 17, 2004Reply With QuoteEdit or Delete MessageReport This Post
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