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Pastimes : Let's Talk About Our Feelings!!! -- Ignore unavailable to you. Want to Upgrade?

To: Intrepid1 who wrote (20874)	4/25/1998 2:13:00 AM
From: Charliss	Read Replies (1) \| Respond to of 108807

Interestingly, the former waiter is now employed as my houseboy and general tender of various necessary things. He is still working his way through college though, and is getting excellent grades all the way around... Best, cd PS....<Wow Charliss. To think of all the steamy and sweaty efforts I have made to "reciprocate."> Yes, in that respect he is as cool as a cucumber.

To: Intrepid1 who wrote (20874)	4/25/1998 7:35:00 PM
From: Charliss	Read Replies (1) \| Respond to of 108807

Hi there again... < In the future I will just move effortlessly around the bedroom like a high class waiter.> If you enjoy eating food, especially something different, here is a recipe given to me by the young waiter I rescued...you remember, the orgasm I had in the restaurant whilst fantasizing about the waiter...It was what I actually had for dinner that particular evening. I am also serving it to my dinner guests this evening. It is so easy.... Salmon a la Franz: This salmon is ginger-pickled. For the salmon: 2 cups cider vinegar 1/2 lb fresh ginger(no more than this!)washed and thinly sliced crosswise 1 3/4 cups sugar..I happen to use brown...your choice... 1 1/2 tablespoons salt 1 1/2 teaspoons whole black peppercorns 1 1/2-2 lb piece of a nice center cut skinless and boneless salmon fillet...Alaskan or Atlantic farm...your choice... Ok...now, in a nice, non reactive medium saucepan, combine the vinegar, ginger, sugar, peppercorns....add 2 cups of water and bring to a boil over high heat and let her rip for about 5 minutes. You now have a brine(I know...not an altogether pleasant word, but bear with me) After this cool to room temperature. refrigerate overnight. The next day: Put the salmon fillet(s) in a glass or ceramic bowl or a fairly deep oblong piece(say, a casserole dish, etc...) and pour the cold ginger brine on top of the salmon. Soak...really drench...a nice, small, clean kitchen towel in the brine and cover the salmon with the towel to insure it remains submerged. Cover your container with plastic wrap and refrigerate for at least 24 hours....even up to three days if you wish. When ready to serve....remove the salmon, pat dry. With a very sharp knife(have you read the wonderfully adventurous and superbly moral fantasy novel, The Subtle Knife, by James Pullman?) slice the fillet(s) crosswise 1/8 inch thick. Serve these slices with the following: A nice springtime or summer Cucumber Salad..this one is quite feminine and is a nice opportunity for a man to get in touch with his feminine dimension..... 1/4 cup soy sauce 1/4 cup rice vinegar 1 scallion, green part only now...finely chopped 1 teaspoon Oriental sesame oil 1 tablespoon sugar...again, your choice of white or brown 1 1/2 teaspoons sesame seeds A pinch of crushed red pepper...careful here... 2 large European cucumbers-substitute geographically if necessary- peeled, halved lengthwise, seeded, and thinly sliced crosswise. Combine all the ingredients in a large non reactive bowl. Set aside at room temperature for 1 hour or cover and refrigerate for up to 6 hours. Serve with slotted spoon. Serve on china that is not decorated with loons or barnyard animals. Do so by mounding your nice Cucumber Salad on plates and arrange the salmon alongside. Lightly drizzle each serving with Wasabi sauce and dot with fetching little drops of Chive Oil. Serve at once. Feeds up to eight perfectly, less with larger portions or with leftovers to save. Sheesh! It's later than I thought. My guests are arriving any minute, and I have not even given you the recipe for either the Wasabi Sauce or the Chive Oil.....I will do so another time, and reference it to this post. That should be fun then, don't you think? Best, cd