At 9:00 PM on 13 May 98, Gail Shipp said to Dave Drum:
 DD> I grew up in Illinois and it was much the same here. I didn't realize
 DD> that people didn't put yellow cheese on their apple pie until I was in
 DD> the Navy. Of couse the Navy taught me lots of things... some of which
 DD> we can even discuss in a family echo.   
GS>  Maybe the cheese/apple pie is a midwest thing - I never knew anyone did
GS>  that other than in Wisconsin.
GS>  Lets see - I remember people shaking salt into a glass of beer - I
GS>  guess to keep it fizzing - don't remember seeing that anywhere else
GS>  either.
I think it's a "working class" thing. I've seen it done all over the
place... mostly by people in the construction trades or factory rats.
I've asked guys who salt their beer why they do so... and the replies
have ranged from "My dad always salted his beer" to "I've always done
it this way, what's it to you!?!?" I don't recall ever seeing a woman
salting her brewski. They may have done so - but, I can't recall it.
Personally, if I find that the beer needs salt I switch brands. 
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ZOV'S OLIVE SALAD WITH TAHINI
Ingredients:
Salad:
    4  cup  green olives, halved and
            - pitted
    2  lg.  tomatoes, halved, seeded
            - and chopped
    1  cup  coarsely chopped toasted
            - walnuts
    1  bn.  cilantro, chopped
    1  bn.  parsley, chopped
    1  bn.  green onions, chopped
    4  cl.  garlic, minced
    1  ***  jalapeno, finely minced
             Juice of 1 lemon
Tahini Dressing:
    1  cup  tahini
  1/2  bn.  parsley, coarsely chopped
    1  cl.  garlic, chopped
  1/2  cup  lemon juice
            Salt & fresh ground pepper
From Zov Karamardian of Zov's Bistro in Tustin.  Serve as an appetizer
with pita bread.  The salad is best right after it's dressed, although
you may assemble the salad components and the dressing ahead of time.
You may also halve the recipe, if desired.
INSTRUCTIONS: Combine all salad ingredients in a large bowl.
To make the dressing:  Combine the tahini, parsley and garlic in a
food processor; process until the parsley is almost pureed.  With the
motor running, add the lemon juice and enough water ( 1/2 cup or more)
to bring the mixture to the consistency of creamy salad dressing.
Season with salt and pepper.
Add the tahini dressing to the salad (you may not need all of it).
Toss well.  Taste and adjust seasoning.  Yields about 7 cups.
©1998 San Francisco Chronicle
From: Judy Howle
FROM: Chile-Heads Digest & Mailing List
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ENJOY!!!
Something's cooking in Uncle Dirty Dave's Kitchen!!!
... Creativity is great, but plagiarism is faster.
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