Comments on: Raw Zucchini Salad (Zucchini Crudo)

By: the a la menthe

the a la menthe — Tue, 30 Nov 1999 06:00:00 +0000

Looks so delicious and tasty. I definitely going to try this. Its mouthwatering recipe. Thanks for sharing.

By: Joel McNeely

Joel McNeely — Tue, 30 Nov 1999 06:00:00 +0000

K, just made this for lunch. Zoinks, was that amazing! LOVED IT! The 3 lemons made too much liquid though. Next time I’ll do it by eye and taste. I had a fair amount of vinaigrette soup left over. And I used cilantro because I didn’t have mint. Yum.

By: Jodi

Jodi — Tue, 30 Nov 1999 06:00:00 +0000

I love this idea. It reminds me a little of the simplicity and style of a Japanese Cucumber Salad. I can’t wait to try it.

By: Canice

Canice — Tue, 30 Nov 1999 06:00:00 +0000

Lemon thyme is also a nice herb on a zucchini carpaccio.

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Michael your post brings back memories of my troubles with brinning. The one step I don’t think I did was to rinse the meats after the brinning to get rid of excess salt.
Still salt remains the most dangerous and difficult to get right ingredient in my kitchen.

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

and yes, wilma, deep fried brussels in the book. they’re awesome!

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

about the rinsing–yes, i’d thought of addressing that. If you used a ton of salt, yes. Much of the salt will have dripped off. But taste one of the zucchini; if it’s too salty, give it a quick rinse and pat dry.

I’d use a quarter cup of shallots. Shallots lose their harshness when macerated in vinegar or lemon juice. I usually let them sit in the acid for a little while before dressing salad. and these were adult zukes, and delicious, though baby would be fine too.

For those who don’t eat nuts, him, yes, daikon would work, so would celery, small croutons. Or crispy bacon!

Thomas does have a tour planned, i’ll try to post somehow. Don’t know how we can have an organized way of getting many copies of books signed by me and the chefs. It would have to be more expensive, full price for the books. If you want to send me an email request for this, go ahead and i’ll put it in a folder, if i get enough i’ll see what i can do.

By: Wilma de Soto

Wilma de Soto — Tue, 30 Nov 1999 06:00:00 +0000

Matters not about autographed copies of “Live To Cook.” I shall purchase it regardless.
My only hope is Mike Symon’s recipe for “Deep-Fried Brussell Sprouts” will be included.

By: luanda

luanda — Tue, 30 Nov 1999 06:00:00 +0000

A tiny bit more concise info on the amount of shallots? I saw bulbs/cloves/knobs(?)of shallots for 1 TBSP. all the way up to 1/2 cup capacity. And just what is the correct terminology for a section of shallots? Must be using “baby” zukes. I ended up getting 1 small zuke and 2 small squashes to achieve the weights mentioned. They were basically the same size. It’s going to be a very yellow salad. I suppose we can use a bit more of bright yellow for these overcast days.
BTW…I second John V. on the triple autographed cookbooks. Is it possible to arrange that for a book signing? What fun!!!!

By: JoP in Omaha

JoP in Omaha — Tue, 30 Nov 1999 06:00:00 +0000

I’m so eager to get the Live to Cook book. I really want the opportunity to try Symon’s food, and this will do until I can make a trip to Cleveland.

Is there a book tour in the works? I suspect not, but heck, I can hope.

I’m also looking forward to Keller’s Ad Hoc cookbook…hey, Amazon is already selling it. Awesome!

By: james skouras

james skouras — Tue, 30 Nov 1999 06:00:00 +0000

loved ratio–i’m on my second writing-every day i look foward to your pictures

By: john_v_phipps

john_v_phipps — Tue, 30 Nov 1999 06:00:00 +0000

Sitting here in my “Live To Cook” pirate t-shirt, wondering… “Are we going to be able to order the new cookbook with autographs from both of you soon?” (or should I say all three of you? I am hoping that Donna did the photos).

Well….. are we? When?

By: EricD

EricD — Tue, 30 Nov 1999 06:00:00 +0000

Shouldn’t the squash be rinsed after salting?

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Okay, this salad reminds me of my misadventures in achieving sousvide (in my common home kitchen), which I totally think is tha bomb!.
I have given up on it.. but now I am thinking of checking with folks at foodsaver regarding my vaccum sealing of foods and doing them quick in my Fagor pressure cooker. Only concern is the plastic bag…Other than that…? it’s worth a shot! I think?…what do you guys think?…

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Beautiful, Michael, Bravo to you and Symon. This is were I want to be. Enjoying this salad and this type of simple wholesome cuisine.
It is a paradign shift for most baby boomers. To enjoy the basic flavors of nature once again just as nature intended for us to do is the holy grail of health and wellness and fine dinning.

By: Natalie Sztern

Natalie Sztern — Tue, 30 Nov 1999 06:00:00 +0000

Anything with dill in a dressing form always makes me want to add seasoned rice vinegar for that just sweetened tarty flavor. What a great low glycemic salad to add with my turkey dinner tonite so off to the corner store…a perfect accompaniement and Happy Thanksgiving all you canadian readers.

By: Natalie Sztern

Natalie Sztern — Tue, 30 Nov 1999 06:00:00 +0000

btw I am craving another video…

By: lux

lux — Tue, 30 Nov 1999 06:00:00 +0000

Michael — for those of us who can’t eat almonds, what would you suggest as a substitute for the crunch component? Some daikon perhaps?

By: Christopher C. Hill

Christopher C. Hill — Tue, 30 Nov 1999 06:00:00 +0000

Michael never ceases to impress… thank you…. I just started my own blog chjeck it out…. The Epicurean’s Dilema …..www.theepicureansdilema.blogspot.com

By: Josie

Josie — Tue, 30 Nov 1999 06:00:00 +0000

That sounds so delicious. I am now on a quest to find zucchini – the chilly weather around here as vaulted us past “End of Summer” and into “Beginning of The End”.