Text 37571, 85 rader
Skriven 2010-05-09 00:37:22 av Janis Kracht (1:261/38)
  Kommentar till text 37494 av Ruth Haffly (1:396/45.28)
Ärende: Growing potatoes                                         [2]
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Hi Ruth,

> We had to clean our plate.  At my grandmother' for Thanksgiving, when I
> was younger, my parents would put on a bit of everything, including the
> things we didn't like.  As I got older, I could fill my own plate--with
> what I knew I could, and would eat.

I think at my grandmother's house, we were so happy to see all of our cousins
that we didn't worry about things we'd like or not like.. and besides that, our
Italian Thanksgivings were tremendous amounts of food (any holiday at Grandma's
or Mom's was). First the antipasto...(roasted red peppers, caponata, anchovies,
black olives, stuffed olives, etc. etc.).. then the meat and vegetables..
turkey, or roast lamb or whatever, greenbeens, spinach, salad... then the pasta
(ravioli, or lasagne).

No one had to force anyone to finish that I remember (g).. now when my son was
about 4, he did decide to essentially stop eating where before that he'd been
such a BIG eater .. I was going crazy.  In talking to the pediatrician, he
assured me that my son would not starve to death, and that a diet of peanut
butter and 'whatever' was ok (grin).  That was hard to listen to.. (vbg). But I
didn't have much choice there.


>> It's strange because that's how I used to make sweet and sour pork,
>> and s&s chicken as well.. here in Binghamton though, (and it may be NY
>> in general, I don't know), the sweet and sour chicken is covered with
>> a different type breading.. almost a cocoon (g)... and the sauce is
>> always given to you
>> separately in plastic cup. Gen Tso's is more of the light cornstarch
>> coating I'd expect for that recipe and it's served in the sauce.

> What do you expect from the boonies of NY State?  (I can get away with
> saying that having lived there.--G--)

LOL that is the truth.. :) :) :) It is definitely the boonies out here..East
Podunk looks like downtown compared to here :)

> I did it all stove top for a potato salad I made today.  It has a cooked
> sweet-sour (Penn Dutch) dressing.  Only other things cooked in it are
> the eggs & potatoes.

Egg and potato salad is my favorite.. this is usually what I do:

==Janis's monster-amount-of-Potato Salad==
5 lbs. potatoes
1-2 cups or more mayonaisse (I never measure it.. til it's 'enough' (g) 1
tablespoon dill seed
1 large chopped onion
2 stalks celery, chopped
1 dozen eggs, hardboiled
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
paprika

1/4 cup olive oil
3 tablespoons red wine vinegar (balsamic doesn't work for this, to me).

Cook the potatoes and remove about 1/2 the potato skins.  Break the potatoes up
with a fork, somewhat, and sprinkle the olive oil and vinegar over them.. Stir
to mix.  Add the rest of the ingredients but reserve about 4 eggs. Sprinkle
paprika over the top. Chill  before serving.
===

This is for a crowd no doubt.. I put most of the eggs in the salad chopped up,
but reserve about 4 of them to slice and put on the top... depends on how big
your bowl is.

>> >  Usually, after I'm done cooking it all, I'll nuke it for
>> > a minute or so to equalise the temperatures.  The potatoes have
>> usually > cooled enough while I've worked on the dressing to make it a
>> good idea > to do so.

>> Yes and I think it helps meld the flavors.. but maybe I imagine that
>> (g).

> It does help.

hehe.. I thought so as well.  Darn, maybe I'll make that tomorrow for lunch.
Still have a few chunks of pork roast left..

Take care,
Janis

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