Bob S
European
Rainbow Bear
Posts: 2,052
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Mizeria
Jul 13, 2006 10:22:45 GMT -7
Post by Bob S on Jul 13, 2006 10:22:45 GMT -7
;D I had to print out that recipe for Mizeria. I get plenty of Cucumbers from my neighbor and the recipe shows a nice way to serve them. ;D
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Mizeria
Jul 13, 2006 14:36:24 GMT -7
Post by rdywenur on Jul 13, 2006 14:36:24 GMT -7
I like the way my SIL makes cuke salad. She slices very thin, salts and then squeezes out the water. Then minces a few cloves of garlic and adds mayo or you can use sour cream. Sprinkled with good Paprika. Its always at all our cookouts.
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Bob S
European
Rainbow Bear
Posts: 2,052
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Mizeria
Jul 13, 2006 18:05:28 GMT -7
Post by Bob S on Jul 13, 2006 18:05:28 GMT -7
;D I am trying to get the recipe from my wife for "Picidillo". This is a sort of salad recipe from Spain. It consists of chopped Tomatoes, Onions, Cucumbers and fresh Parsley. All the ingrediants are soaked in a half & half mixture of Olive Oil and Vineger. All of this is put in a bowl and chilled in a refridgerator. The mixture tastes very good on the 2nd day. ;D
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piwo
Citizen of the World
Co Słychać?
Posts: 1,189
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Mizeria
Jul 13, 2006 19:30:09 GMT -7
Post by piwo on Jul 13, 2006 19:30:09 GMT -7
;D I am trying to get the recipe from my wife for "Picidillo". This is a sort of salad recipe from Spain. It consists of chopped Tomatoes, Onions, Cucumbers and fresh Parsley. All the ingrediants are soaked in a half & half mixture of Olive Oil and Vineger. All of this is put in a bowl and chilled in a refridgerator. The mixture tastes very good on the 2nd day. ;D My wife makes this regularly when tomato's are in season, exactly as you describe. It is a staple in my home as well. My wife is of German ancestry, so I don't know if many different cultures made this same dish, or if her mom picked up a "Spanish" recipe...
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Bob S
European
Rainbow Bear
Posts: 2,052
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Mizeria
Jul 13, 2006 20:10:43 GMT -7
Post by Bob S on Jul 13, 2006 20:10:43 GMT -7
;D Piwo. I think that salad is common to the Western part of Europe. I like it very much because it is refreshing as well as a thirst quencher to a certain degree. One thing, it is very easy to make and you can add black pepper and salt to your portion if you wish. ;D
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Mizeria
Jul 14, 2006 1:03:07 GMT -7
Post by rdywenur on Jul 14, 2006 1:03:07 GMT -7
I also make the tomatoe,cuke and onion salad but use fresh basil. Dressing olive oil and red wine vinegar. I always thought that it was Italian of origin.
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Bob S
European
Rainbow Bear
Posts: 2,052
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Mizeria
Jul 14, 2006 14:50:17 GMT -7
Post by Bob S on Jul 14, 2006 14:50:17 GMT -7
;D Aha! now now I better remember the Mizeria. Instead of using yogurt, my babcia used Sour Cream. Either way, it is yummy.
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piwo
Citizen of the World
Co Słychać?
Posts: 1,189
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Mizeria
Jul 15, 2006 14:54:19 GMT -7
Post by piwo on Jul 15, 2006 14:54:19 GMT -7
I also make the tomatoe,cuke and onion salad but use fresh basil. Dressing olive oil and red wine vinegar. I always thought that it was Italian of origin. Well, the delineation between Spanish and Italian is difficult sometimes because they certainly intertwine, historically. I say we sprinkle a little marjoram in it and call it a Polish Recipe! ;D
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Mizeria
Jul 16, 2006 6:10:15 GMT -7
Post by gardenmoma on Jul 16, 2006 6:10:15 GMT -7
MizeriaSounds like misery to me Seriously...my Mom always made the cucumbers sliced thin with just a little onion and sour cream. My Dad loved it; I never really cared for it. Then...I discovered the same dish at a German Restaurant in Springfield, MA www.studentprince.com/ - which is reputed to use Polish cooks! - and I love it there. What's the difference? I think this "tip" I found in one of my cookbooks is the difference... Prepare cucumbers as usual...slice so thin you can (almost) see the knife through a slice. ***Cover slices with boiling water and let stand 10 minutes. Drain and plunge the cucumbers in cold water. Drain and set in the refrigerator for about 30 minutes. ;)Salting cucumbers to wilt them, makes them indigestible. They have a way of reminding you all afternoon that you had them for lunch Scalding to wilt them will remove the bitterness. Mix wilted cucumbers with sour cream, a little sugar, pepper (white I use) to taste...can add a little salt, chopped chives or chopped dill or chopped hard-boiled egg. Correct to your preferred tartness with lemon juice or vinegar. Yum GM
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Bob S
European
Rainbow Bear
Posts: 2,052
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Mizeria
Jul 17, 2006 10:04:12 GMT -7
Post by Bob S on Jul 17, 2006 10:04:12 GMT -7
;D Thank you all. I used up a lot of ink and paper to print out those recipes for Cucumber salads. I have all tips and tricks that can be used for fixing Cucumbers. ;D
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Mizeria
Jul 17, 2006 21:37:18 GMT -7
Post by gardenmoma on Jul 17, 2006 21:37:18 GMT -7
So...be sure to let us know how you like them, and which one might be your favorite GM
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zooba
Full Pole
Posts: 369
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Mizeria
Jul 18, 2006 2:36:30 GMT -7
Post by zooba on Jul 18, 2006 2:36:30 GMT -7
Mizeria is one of basic Polish salads - we make it with dill, absolutely yummy. But the number one, evergreen summer salad is made from: tomatoe, sour cucumber - kwaszony - not pickled but "fermented" (absolutely necessary), onions, pepper (ground) and salt if you still need it. We eat it every two days, every summer for 35 years and still like it!
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Bob S
European
Rainbow Bear
Posts: 2,052
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Mizeria
Jul 24, 2006 20:23:10 GMT -7
Post by Bob S on Jul 24, 2006 20:23:10 GMT -7
So...be sure to let us know how you like them, and which one might be your favorite GM ;D I like all of them and they make for a very nice supper, especilly when it is HOT and HUMID. This is one time of year that I don't like hot and heavy meals. One exception is that I had a good crab cake dinner yesterday. The crab cakes were great, no filler, just crab meat. ;D
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Mizeria
Jul 24, 2006 21:02:22 GMT -7
Post by gardenmoma on Jul 24, 2006 21:02:22 GMT -7
YUM! GM
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