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Subject: potato salad done!
Newsgroups: rec.food.cooking

============================

From: sarah bennett <anisaerah[at]sbcglobal.net>
Date: Sat, 24 Dec 2005 03:52:01 GMT
--------
Every damn year, I do the same thing. I forget that I need a little bit 
more than one container of miracle whip and have to go out to get more. 
What annoyed me even more this year was that my potatoes went off and I 
had already went up to the store to get more. With a three year old in 
tow, the corner grocery store is a daunting task, especially without a 
cart( the place was packed). I'm not peeling another damn potato till 
Easter :)

============================

From: Chris <scootermom32[at]yahoo.com>
Date: Sat, 24 Dec 2005 07:45:28 GMT
--------
I feel for you.  I had a 40-minute wait in line today at a store, and I just 
kept praying my thanks that I had the 8-year-old with me, and not the 
2-year-old.  In your position, I probably would have passed on the trip to 
the store and just used fewer potatoes.  (Or I would've committed the 
ultimate heresy and added a tiny bit of mayo or sour cream to make up for 
the missing MW).  You're a better woman than I am.

============================

From: sarah bennett <anisaerah[at]sbcglobal.net>
Date: Sat, 24 Dec 2005 08:36:55 GMT
--------
Chris wrote:
> I feel for you.  I had a 40-minute wait in line today at a store, and I just 
> kept praying my thanks that I had the 8-year-old with me, and not the 
> 2-year-old.  In your position, I probably would have passed on the trip to 
> the store and just used fewer potatoes.  (Or I would've committed the 
> ultimate heresy and added a tiny bit of mayo or sour cream to make up for 
> the missing MW).  You're a better woman than I am.

I would have, had I not used up the mayo last week when I made some 
salmon patties :)

============================

From: Elaine Parrish <esp[at]ebicom.net>
Date: Sat, 24 Dec 2005 08:02:01 -0600
--------
sarah bennett wrote:
> Every damn year, I do the same thing. I forget that I need a little bit
> more than one container of miracle whip and have to go out to get more.
> What annoyed me even more this year was that my potatoes went off and I
> had already went up to the store to get more. With a three year old in
> tow, the corner grocery store is a daunting task, especially without a
> cart( the place was packed). I'm not peeling another damn potato till
> Easter :)

Tee hee hee. I know what you mean. I just hate to peel potatoes.

Do y'all peel the potatoes for potato salad before you cook them
or after you cook them?

============================

From: Sheldon <PENMART01[at]aol.com>
Date: 24 Dec 2005 06:08:08 -0800
--------
Elaine Parrish wrote:
> I just hate to peel potatoes.
>
> Do y'all peel the potatoes for potato salad before you cook them
> or after you cook them?

Depends... with new potatoes, red skinned, and other thin skinned
potatoes I leave the skin on.

============================

From: sarah bennett <anisaerah[at]sbcglobal.net>
Date: Sat, 24 Dec 2005 14:37:03 GMT
--------
Elaine Parrish wrote:
> Tee hee hee. I know what you mean. I just hate to peel potatoes.
> 
> Do y'all peel the potatoes for potato salad before you cook them
> or after you cook them?

after.

============================

From: Damsel in dis Dress <damselicious[at]gmail.com>
Date: Sat, 24 Dec 2005 10:49:00 -0600
--------
Elaine Parrish wrote:
> Do y'all peel the potatoes for potato salad before you cook them
> or after you cook them?

Before on this end.  We use russets, and that would make a hideous
mess of the cooking water.  

Mom always cooked her red potatoes along wtih the hard boiled eggs.
Then she'd slide the skins off of the potatoes.  Wish I had the
confidence to boil eggs and potatoes together and have the eggs turn
out right.

Russets soak up more flavor than the reds.  And they don't require
much chewing because of their tendency to get a little fluffy.

Holiday Hugs,
Carol

============================

From: George <george[at]nospam.invalid>
Date: Sun, 25 Dec 2005 09:11:38 -0500
--------
Damsel in dis Dress wrote:
> Before on this end.  We use russets, and that would make a hideous
> mess of the cooking water.  
> 
> Mom always cooked her red potatoes along wtih the hard boiled eggs.
> Then she'd slide the skins off of the potatoes.  Wish I had the
> confidence to boil eggs and potatoes together and have the eggs turn
> out right.

I frequently do that when I am already boiling something else. The first 
time I did it was because all of the burners were in use and I thought 
why not put the eggs into a pot that already had boiling water. Just 
remember how long you normally boil eggs and note the time.

Try leaving the skins on when using red potatoes. Potato salad looks 
good (and you get all the fiber and other goodies) with the skins left on.

============================

From: Damsel in dis Dress <damselicious[at]gmail.com>
Date: Sun, 25 Dec 2005 09:40:04 -0600
--------
George wrote:

> I frequently do that when I am already boiling something else. The first 
> time I did it was because all of the burners were in use and I thought 
> why not put the eggs into a pot that already had boiling water. Just 
> remember how long you normally boil eggs and note the time.

Will do.  I'm making potato salad this week sometime.

> Try leaving the skins on when using red potatoes. Potato salad looks 
> good (and you get all the fiber and other goodies) with the skins left on.

I always use russets.  They absorb more flavor, and they're easier to
eat if you're not wearing your dentures.  <G>

Although, I did make smashed potatoes at Thanksgiving.  I used red,
unpeeled potatoes, and we enjoyed them.  Next time I smash a potato,
it will be a red.

Carol

============================

From: serene <serene[at]serenepages.org>
Date: Sun, 25 Dec 2005 08:56:26 -0800
--------
Damsel in dis Dress wrote:
>Will do.  I'm making potato salad this week sometime.

I've never been able to add eggs to boiling water without them
cracking. How do you do that?

============================

From: Christine Dabney <artisan2[at]ix.netcom.com>
Date: Sun, 25 Dec 2005 09:01:21 -0800
--------
serene wrote:
>I've never been able to add eggs to boiling water without them
>cracking. How do you do that?

Don't add them to boiling water.  Start them in cold water, and bring
them to a boil. I rarely have them crack then.   

Christine, who hails Serene from the fartherest reaches of the bay
area.

============================

From: serene <serene[at]serenepages.org>
Date: Sun, 25 Dec 2005 09:18:38 -0800
--------
Christine Dabney wrote:
>Don't add them to boiling water.  Start them in cold water, and bring
>them to a boil. I rarely have them crack then.   

Me, too, but the post I replied to said to add the eggs to the stuff
that was already boiling, so I was confused.

>Christine, who hails Serene from the fartherest reaches of the bay
>area.

Howdy!  If San Leandro isn't too far away, you should come to our New
Year's Day open house.  Fondue fountain! Overdecorated Christmas
House! Board games! :-)

============================

From: Christine Dabney <artisan2[at]ix.netcom.com>
Date: Sun, 25 Dec 2005 09:19:40 -0800
--------
serene wrote:
>Howdy!  If San Leandro isn't too far away, you should come to our New
>Year's Day open house.  Fondue fountain! Overdecorated Christmas
>House! Board games! :-)

I am in Fairfield.   I might just do that....

============================

From: Dan Abel <dabel[at]sonic.net>
Date: Sun, 25 Dec 2005 13:38:31 -0800
--------
Christine Dabney wrote:
> I am in Fairfield.   I might just do that....

Any excuse to leave Fairfield.

:-)

We went there one Christmas vacation.  Hit the Budweiser place and the 
Jelly Belly place.  A pleasant day, really.

============================

From: Ophelia <ophelia[at]nix.co.uk>
Date: Sun, 25 Dec 2005 17:52:06 GMT
--------
Christine Dabney wrote:
> Christine, who hails Serene from the fartherest reaches of the bay
> area.

O who agrees and hails Serene and Christine from Scotland

============================

From: Nancy Young <qwerty[at]monmouth.com>
Date: Sun, 25 Dec 2005 12:04:25 -0500
--------
serene wrote:
> I've never been able to add eggs to boiling water without them
> cracking. How do you do that?

You are supposed to start the potatoes in cold water as well, I
think so's to cook them evenly, so that shouldn't be a problem.

I like the bring the eggs to a boil, turn off the water and let them
sit for a little over 20 minutes then put them into ice water method,
myself.  No green ring, just nice tender cooked through eggs.
I wouldn't cook them with the potatoes.

============================

From: Christine Dabney <artisan2[at]ix.netcom.com>
Date: Sun, 25 Dec 2005 09:07:44 -0800
--------
Nancy Young wrote:
>I like the bring the eggs to a boil, turn off the water and let them
>sit for a little over 20 minutes then put them into ice water method,
>myself.  No green ring, just nice tender cooked through eggs.
>I wouldn't cook them with the potatoes.

20 minutes!!!!!!??????

Try halving that time..it makes the most wonderful moist eggs..done
with the yolks just set.   You don't need to cook them that long!!!

============================

From: Nancy Young <qwerty[at]monmouth.com>
Date: Sun, 25 Dec 2005 12:12:48 -0500
--------
Christine Dabney wrote:
> 20 minutes!!!!!!??????
>
> Try halving that time..it makes the most wonderful moist eggs..done
> with the yolks just set.   You don't need to cook them that long!!!

Oh, no, they aren't on a flame. I didn't say it right, turn off the
heat once it reaches a boil.  Sorry.

============================

From: Christine Dabney <artisan2[at]ix.netcom.com>
Date: Sun, 25 Dec 2005 09:15:52 -0800
--------
Nancy Young wrote:
>Oh, no, they aren't on a flame. I didn't say it right, turn off the
>heat once it reaches a boil.  Sorry.

Still too long.

Cut the time in about half.  You will be amazed.

============================

From: Nancy Young <qwerty[at]monmouth.com>
Date: Sun, 25 Dec 2005 12:21:29 -0500
--------
Christine Dabney wrote:
> Still too long.
>
> Cut the time in about half.  You will be amazed.

I've taken them out too early, still a little too yellow (as in
not cooked enough) in the center.

============================

From: Christine Dabney <artisan2[at]ix.netcom.com>
Date: Sun, 25 Dec 2005 09:25:33 -0800
--------
Nancy Young wrote:
>I've taken them out too early, still a little too yellow (as in
>not cooked enough) in the center.

Oh, that is how I like them.   But they are cooked enough...they are
done.   Just nice and moist...and not overcooked.  Just cooked enough.
Most people who think that eggs have to be cooked for 20 or so
minutes, just aren't used to them when they are just cooked to the
just done stage.  

============================

From: Nancy Young <qwerty[at]monmouth.com>
Date: Sun, 25 Dec 2005 12:36:07 -0500
--------
Christine Dabney wrote:
> Oh, that is how I like them.   But they are cooked enough...they are
> done.   Just nice and moist...and not overcooked.  Just cooked enough.
> Most people who think that eggs have to be cooked for 20 or so
> minutes, just aren't used to them when they are just cooked to the
> just done stage.

Heh, I promise my eggs aren't overcooked, still soft and not
at all rubbery, just perfectly done through.  Nice and moist,
as you say.

============================

From: serene <serene[at]serenepages.org>
Date: Sun, 25 Dec 2005 09:38:54 -0800
--------
Nancy Young wrote:
>You are supposed to start the potatoes in cold water as well, I
>think so's to cook them evenly, so that shouldn't be a problem.
>
>I like the bring the eggs to a boil, turn off the water and let them
>sit for a little over 20 minutes then put them into ice water method,
>myself.  

That's a fair bit longer than I cook my eggs (12 minutes), so I think
I'll just continue doing them separately.

============================

From: Mr Libido Incognito <not[at]invalid.not>
Date: Sun, 25 Dec 2005 11:42:07 -0600
--------
Nancy Young wrote:
> You are supposed to start the potatoes in cold water as well, I
> think so's to cook them evenly, so that shouldn't be a problem.
> 
> I like the bring the eggs to a boil, turn off the water and let them
> sit for a little over 20 minutes then put them into ice water method,
> myself.  No green ring, just nice tender cooked through eggs.
> I wouldn't cook them with the potatoes.

I use my electric steamer to hardboil my eggs, very few crack. And I
find them easier to peel afterwards.

============================

From: serene <serene[at]serenepages.org>
Date: Sat, 24 Dec 2005 08:49:29 -0800
--------
Elaine Parrish wrote:
>Do y'all peel the potatoes for potato salad before you cook them
>or after you cook them?

After, usually, but if I use a very thin-skinned red potato, for
instance, I leave the peel on sometimes.

============================

From: Elaine Parrish <esp[at]ebicom.net>
Date: Sat, 24 Dec 2005 08:16:37 -0600
--------
Chris wrote:
> I feel for you.  I had a 40-minute wait in line today at a store, and I just
> kept praying my thanks that I had the 8-year-old with me, and not the
> 2-year-old.  In your position, I probably would have passed on the trip to
> the store and just used fewer potatoes.  (Or I would've committed the
> ultimate heresy and added a tiny bit of mayo or sour cream to make up for
> the missing MW).  You're a better woman than I am.

hehe. I'm with you, Chris. I would have been cheating big time if I had
only needed a little. In addition to mayo or sour cream.. ... thinned the
MW with milk. ... added Ranch or Coleslaw  (comes mayo based in a
bottle) dressing. ...made a little mayo with eggs and oil. I absolutely
hate having to run to the store at the last minute during the holidays. It
not only stresses me out, it just seems to totally ruin my schedule.

============================

From: Goomba38 <Goomba38[at]comcast.net>
Date: Sat, 24 Dec 2005 08:08:23 -0500
--------
sarah bennett wrote:
> Every damn year, I do the same thing. I forget that I need a little bit 
> more than one container of miracle whip and have to go out to get more. 
> What annoyed me even more this year was that my potatoes went off and I 
> had already went up to the store to get more. With a three year old in 
> tow, the corner grocery store is a daunting task, especially without a 
> cart( the place was packed). I'm not peeling another damn potato till 
> Easter :)

I find taking a four year old anyplace is a great adventure!! Look at it 
in a positive light.. learning activities abound!!
Do you serve potato salad for christmas? Is that a family custom? Very 
unusual. I like Hellmanns though! LOL

============================

From: sarah bennett <anisaerah[at]sbcglobal.net>
Date: Sat, 24 Dec 2005 14:36:54 GMT
--------
Goomba38 wrote:
> I find taking a four year old anyplace is a great adventure!! Look at it 
> in a positive light.. learning activities abound!!
> Do you serve potato salad for christmas? Is that a family custom? Very 
> unusual. I like Hellmanns though! LOL

My Grandmother in-law used to make it at Christmas and Easter. I make it 
now. My family customs for Christmas are my father bitching about 
everything being closed and maybe seeing a movie :)

============================

From: Nancy Young <qwerty[at]monmouth.com>
Date: Sat, 24 Dec 2005 10:10:56 -0500
--------
sarah bennett wrote:
> My family customs for Christmas are my father bitching about everything 
> being closed and maybe seeing a movie :)

But I thought that's what Jewish people did on Christmas, get
Chinese food (pork is okay on christmas, it's a kosher exception
day) and go to the movies, no?

============================

From: sarah bennett <anisaerah[at]sbcglobal.net>
Date: Sat, 24 Dec 2005 20:07:21 GMT
--------
Nancy Young wrote:
> But I thought that's what Jewish people did on Christmas, get
> Chinese food (pork is okay on christmas, it's a kosher exception
> day) and go to the movies, no?

That *is* what Jewish people do on Christmas :)

============================

From: Damsel in dis Dress <damselicious[at]gmail.com>
Date: Sat, 24 Dec 2005 10:45:01 -0600
--------
Goomba38 wrote:
> Do you serve potato salad for christmas? Is that a family custom? Very 
> unusual. I like Hellmanns though! LOL

I'm not serving it for Christmas.  It would go wierd under the turkey
gravy.  ;-)  But I'm making a big batch sometime next week.  A belated
Christmas gift to Crash.  He says my potato salad is just like his
mom's.  One difference.  I don't mix mine with my hands.  We are in
custody of his mom's big yellow Pyrex potato salad bowl.  *smile*

Always with mayo!

Carol

============================

From: The Ranger <cuhulain__98[at]yahoo.com>
Date: Sat, 24 Dec 2005 09:21:04 -0800
--------
Damsel in dis Dress replied:
>Always with mayo!

Good potato salad is always with Miracle Whip, you peasant!
<G>

============================

From: Damsel in dis Dress <damselicious[at]gmail.com>
Date: Sat, 24 Dec 2005 11:19:18 -0600
--------
The Ranger wrote:
> Good potato salad is always with Miracle Whip, you peasant!

I always suspected that you were a little disturbed!

Merry Christmas!
Carol, who grew up on MW and much prefers mayo

============================

From: The Ranger <cuhulain__98[at]yahoo.com>
Date: Sat, 24 Dec 2005 09:32:12 -0800
--------
Damsel in dis Dress replied:

> I always suspected that you were a little disturbed!

"Suspected?!" Dang, madam! What'll I gotta do to erase any doubt?

> Merry Christmas!

And a bah-humbug to you too. <G>

>Carol, who grew up on MW and much prefers mayo

And y'all're callin' ME disturbed?

The Ranger
--
"May you be seated at an all-you-can-eat buffet where sandwiches
of JIF peanut butter and Miracle Whip on Wonder Bread are the only
item being served and where Musak is piped in at Blue Oyster Cult
levels with the mantra of "I love Miracle Whip" to the "Jingle
Bell Rock" tune being played..."

============================

From: Damsel in dis Dress <damselicious[at]gmail.com>
Date: Sat, 24 Dec 2005 11:32:41 -0600
--------
The Ranger wrote:

> "Suspected?!" Dang, madam! What'll I gotta do to erase any doubt?

Dance naked on a table top at your favorite Chinese restaurant.  With
pictures.

> And a bah-humbug to you too. <G>

Nothing but coal and switches for you this year, young man!
 
> And y'all're callin' ME disturbed?

I most certainly am.  Miracle Whip is nasty in my NSHO.

> "May you be seated at an all-you-can-eat buffet where sandwiches
> of JIF peanut butter and Miracle Whip on Wonder Bread are the only
> item being served and where Musak is piped in at Blue Oyster Cult
> levels with the mantra of "I love Miracle Whip" to the "Jingle
> Bell Rock" tune being played..."

You *want* me to commit suicide, don't you?  ;-)

MERRY CHRISTMAS!
Carol

============================

From: The Ranger <cuhulain__98[at]yahoo.com>
Date: Sat, 24 Dec 2005 10:00:04 -0800
--------
Damsel in dis Dress replied:

> Dance naked on a table top at your favorite Chinese restaurant.
> With pictures.

I said disturbed, not mentally deficient. My type know the law and
just how far we can push it. Performing such art in public would
give me an opportunity at sampling county (or city) hospitality
that I'd like to defer to more suitable clientele. (Besides, would
you _really_ wanna see such an act? Ew!)

> Nothing but coal and switches for you this year, young man!

A'right! No more shopping! No more caring! If I knew it was so
easy I'd've done this ages ago!

> I most certainly am.  Miracle Whip is nasty in my NSHO.

It's the nectar of the Gahds and Gahdesses! Helman's, OTOH, is
what Hades uses for new admittees.

> You *want* me to commit suicide, don't you?  ;-)

Not at all. Just showing you the levels of despair I'm willing to
see visited on mayo-preachin' thumpers.

> MERRY CHRISTMAS!

Thank you. Right back atchya, Lady!

The Ranger

============================

From: Elaine Parrish <esp[at]ebicom.net>
Date: Sat, 24 Dec 2005 17:05:44 -0600
--------
Damsel in dis Dress wrote:
> I always suspected that you were a little disturbed!
>
> Merry Christmas!
> Carol, who grew up on MW and much prefers mayo

I have a jar of each in the fridge. I like them both and I find them to be
very different in taste - even in recipes. Some things I make with MW and
some I make with mayo.

Being indecisive has its perks!

Happy Holidays.

Elaine, too

============================

From: Damsel in dis Dress <damselicious[at]gmail.com>
Date: Sat, 24 Dec 2005 18:38:30 -0600
--------
Elaine Parrish wrote:
> I have a jar of each in the fridge. I like them both and I find them to be
> very different in taste - even in recipes. Some things I make with MW and
> some I make with mayo.
> 
> Being indecisive has its perks!

Not if it means you have to eat Miracle Whip!  ;-)

When I was in my teens, the family went to a nice restaurant on the
river in Hastings, MN.  They had a lovely buffet, and I had some of
their shrimp salad and was overwhelmed by how good it was!  I asked
Mom what made it taste so good.  She said, "Mayonnaise."  At that very
moment, I became a convert.

Carol

============================

From: Sheldon <PENMART01[at]aol.com>
Date: 24 Dec 2005 09:19:24 -0800
--------
The Ranger wrote:
> Good potato salad is always with Miracle Whip, you peasant!

Actually good potato salad is always with hot bacon fat.

============================

From: Damsel in dis Dress <damselicious[at]gmail.com>
Date: Sat, 24 Dec 2005 11:20:35 -0600
--------
Sheldon wrote:
> Actually good potato salad is always with hot bacon fat.

Oh, that hot German potato salad?  I've never tried it.

Happy Holidays,
Carol

============================

From: Elaine Parrish <esp[at]ebicom.net>
Date: Sat, 24 Dec 2005 17:17:11 -0600
--------
Damsel in dis Dress wrote:
> Oh, that hot German potato salad?  I've never tried it.

er...uh ... well, not only that hot German potato salad. I usually add
crispy fried bacon and I sneak in some bacon "drippins'" to my plain, ole
garden variety, served-cold potato salad. That's probably a Southern
thang.

Emeril became my hero the first time I heard him say, "Pork fat
rules!"  But, alas, it doesn't take much to be "my hero" any more. <g>

============================

From: Damsel in dis Dress <damselicious[at]gmail.com>
Date: Sat, 24 Dec 2005 18:39:34 -0600
--------
Elaine Parrish wrote:
> er...uh ... well, not only that hot German potato salad. I usually add
> crispy fried bacon and I sneak in some bacon "drippins'" to my plain, ole
> garden variety, served-cold potato salad. That's probably a Southern
> thang.

Stop.  You're frightening me!

Carol, who is a Northern thang

============================

From: Elaine Parrish <esp[at]ebicom.net>
Date: Sun, 25 Dec 2005 02:10:43 -0600
--------
Damsel in dis Dress wrote:
> Stop.  You're frightening me!
>
> Carol, who is a Northern thang

tee hee hee. Part of the fun of being a Southerner is frightening the
Yankees! <g>

============================

From: The Ranger <cuhulain__98[at]yahoo.com>
Date: Sun, 25 Dec 2005 07:23:42 -0800
--------
Elaine Parrish replied:
>tee hee hee. Part of the fun of being a Southerner is frightening the
>Yankees! <g>

Y'all do that easily enough... By serving grits!
--
"Grits are akin to Elmer's Paste with less flavor and more sand."

============================

From: Ophelia <ophelia[at]nix.co.uk>
Date: Sun, 25 Dec 2005 16:38:07 GMT
--------
The Ranger wrote:
> Y'all do that easily enough... By serving grits!
> "Grits are akin to Elmer's Paste with less flavor and more sand."

Ranger, I can see you and I need to have a wee heart to heart about 
grits!  I know they are made from corn and from what I can see they are 
made like a porridge (porridge is what we make with oats and have for 
breakfast)

Now, tell me more about a) why I should learn about them, b) why I would 
like them and c) how I should make them..........if at all........:))))

============================

From: The Ranger <cuhulain__98[at]yahoo.com>
Date: Sat, 24 Dec 2005 09:33:43 -0800
--------
Sheldon replied:
>Actually good potato salad is always with hot bacon fat.

That's a different style of potato salad and not always
appreciated by the majority because it uses bacon fat.

============================

From: Nancy Young <qwerty[at]monmouth.com>
Date: Sat, 24 Dec 2005 12:33:01 -0500
--------
The Ranger wrote
>Sheldon wrote:
>>Actually good potato salad is always with hot bacon fat.
>
> That's a different style of potato salad and not always
> appreciated by the majority because it uses bacon fat.

Yeah, you know most people just hate bacon fat!

Me, I do not like hot potato salad, especially that heavy-on-the-vinegar
stuff.

============================

From: The Ranger <cuhulain__98[at]yahoo.com>
Date: Sat, 24 Dec 2005 09:52:06 -0800
--------
Nancy Young replied:

> Yeah, you know most people just hate bacon fat!

In my Clan, no, the members don't "hate" it but most can't have it
any longer... Many are on restricted diets due to too much
consumption of pig and all the extra calories followed by an
almost genetically-programmed dislike of physical exertion. 

> Me, I do not like hot potato salad, especially that
> heavy-on-the-vinegar stuff.

Hmm. Maybe cut back on the vinegar or use apple cider instead?

============================

From: Nancy Young <qwerty[at]monmouth.com>
Date: Sat, 24 Dec 2005 13:50:37 -0500
--------
The Ranger wrote:

> In my Clan, no, the members don't "hate" it but most can't have it
> any longer... Many are on restricted diets due to too much
> consumption of pig and all the extra calories followed by an
> almost genetically-programmed dislike of physical exertion.

Yeah, I think most people should lay off the bacon fat but I'd
sure appreciate just about anything made with it!

>> Me, I do not like hot potato salad, especially that
>> heavy-on-the-vinegar stuff.
>
> Hmm. Maybe cut back on the vinegar or use apple cider instead?

I just like regular potato salad, the mayo (not miracle whip ya freak)
egg, relish, etc. type.  Actually make it very rarely, I don't know why.

============================

From: Sheldon <PENMART01[at]aol.com>
Date: 24 Dec 2005 10:12:34 -0800
--------
Nancy Young wrote:
> Yeah, you know most people just hate bacon fat!

Right,  mayo gloped on so thick you can't see the potatoes is ever so
much more healthful.

============================

From: The Ranger <cuhulain__98[at]yahoo.com>
Date: Sat, 24 Dec 2005 13:58:40 -0800
--------
Sheldon replied:
> Right, mayo gloped on so thick you can't see the potatoes
> is ever so much more healthful.

Maybe bargain basement dining like you enjoy or someone incapable
of tasting more than glop will add extra, and unnecessary, mayo
but my MW-based potato salads are quite enjoyable with just enough
to help with binding the ingredients. 

Moderation, something you're unable to understand, is the key to
success.

============================

From: Goomba38 <Goomba38[at]comcast.net>
Date: Sat, 24 Dec 2005 16:07:37 -0500
--------
Damsel in dis Dress wrote:
> I'm not serving it for Christmas.  It would go wierd under the turkey
> gravy.  ;-)  But I'm making a big batch sometime next week.  A belated
> Christmas gift to Crash.  He says my potato salad is just like his
> mom's.  One difference.  I don't mix mine with my hands.  We are in
> custody of his mom's big yellow Pyrex potato salad bowl.  *smile*
> 
> Always with mayo!

LOL, yeah.. I just thought it was unusual to have picnic type food for 
christmas, so I wondered if this was one of those family quirks that 
gets passed on down generations?
And AMEN on the mayo, Hellmanns please!! LOL

============================

From: Damsel in dis Dress <damselicious[at]gmail.com>
Date: Sat, 24 Dec 2005 17:01:45 -0600
--------
Goomba38 wrote:

> LOL, yeah.. I just thought it was unusual to have picnic type food for 
> christmas, so I wondered if this was one of those family quirks that 
> gets passed on down generations?

It very well could be, especially down under, where Christmas is in
the heat of summer.

> > Always with mayo!
> > 
> And AMEN on the mayo, Hellmanns please!! LOL

Yup, I've got two and a half jars.  Always ready for a mayo emergency.

Carol


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