Subject: Pico de Gallo
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 14 2000 - 06:42:36 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here are several food funnies from frequent contributor Kaye Noble.
Thanks again Kaye.
The trouble with eating out is that the tables are reserved,
but the diners aren't.
One thing to remember when eating in a German restaurant:
No matter how bad the appetizer is, the wurst is yet to come...
But the good news is that you'll always be with the "in kraut."
A restaurant is a place in which, the more tender the meat, the
tougher it is to swallow the check.
A restaurant is the only place where people are happy when
they're fed up.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I am sure that most of my American readers are familiar with the
tomato-based pico de gallo served in every Mexican restaurant. This
rendition hails from Jalisco, where it is served with tortilla chips
as an appetizer or by itself as a small salad. The name means
"rooster's beak," probably in reference to the motion of the thumb and
index finger when picking it up to eat it.
Pico de Gallo
1 lb (500 g) jicama*, peeled and coarsely chopped
4 navel oranges, peeled, sectioned, and coarsely chopped
Salt and cayenne pepper to taste
* Jicama is a root vegetable available in Hispanic specialty shops and
finer supermarkets. Water chestnuts or tart green apples may be
substituted.
Combine all the ingredients in a bowl and refrigerate before serving.
Serve with tortilla chips. Serves 6 to 8 as an appetizer.
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