In article <
[email protected]>,
notbob <
[email protected]> writes:
> On 2006-11-20, n5hsr <[email protected]> wrote:
>
>> don't know what they call white salad out on the Left Coast.
>
> They'd call it a "side" or "house" salad. It would be microscopically
> better, including nothing more than trace amounts of carrot and purple
> cabbage for color, but it would still be basically a lettuce and
> tomato salad.
Ambrosia seems to be popular here on the left coast, as well as
variations on cold rice or noodles Asian culture-fusion salad
experiments.
When my Fijian neighbours first invited me for lunch, I partook
of some hottish curried stuff. Seeking relief from the spicy
torridity, I turned to the neutral looking salad for a moment.
But the salad was /really/ spicy-hot! I had to revert to the
curry for a cool-down on my poor, burnt-out tongue, to the
amusement of my host and his wife and many daughters. But it
was all delicious.
Fortunately and mercifully for me, there was a dessert of a
lovely, thin & wet "rice pudding" made from short lengths
of rice vermicelli sopped in milk, sweetened and blessed
with raisins.
I make the best coleslaw in town. But that's largely because
I include finely chopped-up pickle from the best commercial
pickle source in town. No walnuts, no raisins, and especially
no pineapple. Just the straight-up goods. The trick to good
slaw is to let the simple ingredients do the talking, and to
not overwork or overprocess it.
I'm partial to the kind of potato salad with hard-boiled egg
slices, paprika, mustard powder and chopped green onion in it.
I guess that's a "white" salad. Except for the mustard tint.
Macaroni salad is even whiter. But that can hit the spot too.
Especially along with something with cucumber & cheese.
cheers,
Tom
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