Subject: Karrysalat (Curried Herring Salad)
From: Unicorn (unicorn@indenial.com)
Date: Tue Jul 23 2002 - 10:03:36 EDT
__________________________________________________
FOOD FUNNY
__________________________________________________
Here's a good one thanks to Kerry in Jacksonville, Florida:
A customer at Green's Gourmet Grocery marveled at the proprietor's
quick wit and intelligence. "Tell me, Mr. Green, what makes you so
smart?"
"I wouldn't share my secret with just anyone," Green replies, lowering
his voice so the other shoppers won't hear. "But since you're a good
and faithful customer, I'll let you in on my secret: Fish heads. You
eat enough of them, you'll be positively brilliant."
"You sell them here?" the customer asks.
"Only $4 apiece," says Green.
The customer buys three. A week later, he's back in the store
complaining that the fish heads were disgusting and he isn't any
smarter. "You didn't eat enough of them," says Green. The customer
goes home with 20 more fish heads. Two weeks later, he's back and
this time he's really angry.
"Hey, Green," he says, "you're selling me fish heads for $4 apiece
when I can buy the whole fish for $2. You're ripping me off!"
"You see?" says Green. "You're smarter already."
__________________________________________________
TODAY'S RECIPE
__________________________________________________
I can't imagine a Danish meal without pickled herring. In fact, my
parents will attest that I can't imagine 20 consecutive Danish meals
without pickled herring, but that's a story for another day. You can
buy pickled herring in most supermarkets - be sure to look in the
refrigerated section.
Karrysalat (Curried Herring Salad)
1 8-ounce (225 g) jar pickled herring, drained, rinsed,
and patted dry
1 small cucumber, peeled, seeded, and diced
1/2 cup (125 ml) elbow macaroni, cooked according
to package directions, drained and cooled
1/2 cup (125 ml) thinly sliced raw mushrooms
2 Tbs (30 ml) white vinegar
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste
1 cup (250 ml) sour cream
1/2 cup (125 ml) mayonnaise
1 Tbs (15 ml) curry powder
Cut the herring into 1-inch (3 cm) pieces and mix with the cucumber,
macaroni, mushrooms, vinegar, oil, salt, and pepper. Refrigerate for
2 to 3 hours. Whisk together the sour cream, mayonnaise, and curry
powder and add to the salad immediately before serving. Serves 6 to 8.
This archive was generated by hypermail 2b28 : Thu Aug 01 2002 - 00:00:01 EDT