Unicorn (Unicorn@Indenial.com)
Fri, 01 Oct 1999 06:47:51 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Mayra Melville sent us the following food funnies at the
expense of our British cousins.
"Even today, well-brought up English girls are taught to boil all
vegetables for at least a month and a half, just in case one of the
dinner guests comes without his teeth!" --Calvin Trillin, American
writer
"On the Continent people have good food; in England people have good
table manners." --George Mikes, writer and humorist
"English cooking? You just put things into boiling water and then
take them out again after a long while!" --an anonymous French chef
"If the English can survive their food, they can survive anything!"
--George Bernard Shaw
"It takes some skill to spoil a breakfast - even the English can't do
it!" --J K Galbraith, economist
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
With Mexican Independence Day coming up this week, I decided it was
time to revisit one of my favorite cuisines.
Mexican style salsas are all the rage these days, and they are showing
up in every kind of restaurant. This one can be served as a dip with
tortilla chips, or as a relish to accompany meat; it is particularly
good with fish. You may substitute papaya, mango, or even peaches for
the pineapple.
Pineapple and Black Bean Salsa
1 cup (250 ml) fresh or canned pineapple, chopped
1 cup (250 ml) canned black beans, rinsed and drained
1/2 cup (60 ml) fresh lime or lemon juice
1/2 cup (60 ml) chopped fresh cilantro
1 small red onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 to 2 cloves garlic, finely chopped
1 fresh jalapeno or other hot pepper, seeded
and finely chopped
Salt and freshly ground pepper to taste
Combine all ingredients in a serving bowl and toss to thoroughly
combine. Serve immediately, or refrigerate for 2 hours and serve
chilled. Makes about 4 cups (1 L).
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