On Tue, 31 Jul 2007 07:55:16 -0500, Melba's Jammin'
<barbschaller@earthlink.net> wrote:

>In article
><cjfullerSPAMORAMA-F3EB61.21170630072007@news.west.earthlink.net>,
> Cindy Fuller <cjfullerSPAMORAMA@mindspring.com> wrote:
>>
>> Asian cucumber salad. Peel, seed, and slice said bad boy. Toss with a
>> little sugar, salt, and rice wine vinegar. You can then add Thai basil,
>> mint, cilantro, or whatever fresh herb is taking over your garden.
>>
>> Cindy
>
>OK, that sounds like what I'd typically do with a cuke for "salad" ‹ the
>way Mom used to make them. Is rice wine vinegar milder? Might have to
>try that; I usually use cider or white. Thanks, Cindy.

don't know about rice wine vinegar; plain ol' rice vinegar is usually
diluted to a 4.3% acidity. most vinegars are at 5%, i believe, so
rice is milder.

try some; it's a good taste, and i bet it crawls into other dishes
before you know it. marukan is a good brand, found in many grocery
stores. you may have to look in the oriental food section, if there
is one. there will likely be seasoned and unseasoned varieties; try
unseasoned first. the price should be somewhere between cider vinegar
and everyday red wine vinegar (such as regina).

as for your cuke, i've got a recipe for 'cacik.'

1 cucumber, peeled, seeded, and cut into pieces the size of your
pinkie
2 garlic cloves, peeled
1 tsp salt
2-3 tbl chopped fresh mint or 1 tbl dried mint, crumbled
1/4 tsp fresh ground black pepper
1 tbl lemon juice
1 tsp dill weed (optional)
1 cup yogurt

crush garlic with salt in mortar and pestle to make a paste. mix into
other ingredients except cucumber. add cucumber.

i don't salt and drain the cuke beforehand, although i suppose you
could if you feel you must.

your pal,
blake