Text 15518, 167 rader
Skriven 2011-09-09 05:37:00 av Dave Drum (54690.cooking)
  Kommentar till text 15472 av Ruth Haffly (1:396/45.28)
Ärende: Something Is Fishy
==========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Of course it would be bland without the dried mustard (lots of zip
 DD> there) and horseradish (even more zip). There is not much horseradish
 DD> zing in *most*horseradish mustard. I have had better results 
 DD> vis-a-vis spicy mustard with Dusseldorf style or English pub style
 DD> mustards -- neither anywhere close to French's yellow salad mustard
 DD> in taste or colour.

 RH> We don't use the French's yellow mustard around here. Most of the time
 RH> it's a spicy brown type, with occaisional forays into Dijon. I'll buy a
 RH> bottle (can't get it in small amounts) to use a bit for a recipe; Steve
 RH> will usually end up finishing it. Anyway, the fact that this potato
 RH> salad was heavy on mayo and sour cream makes it a no go.

 DD> So, if Steve doesn't like mustard in potato salads - why did you add
 DD> the "couple of teaspoons of spicy brown (with horseradish) mustard"? My
 DD> mind seems to have been unable to follow the logic of that.  Bv)=

 RH> He doesn't like the ones that are yellow because of all the mustard in
 RH> them. A litle bit is OK but not a lot. OTOH, I like a mustard style
 RH> potato salad.

As do I. But, like Steve, I don't want the thing to be overpowered with the
mustard flavour. My usual mustard potato salad comes out a pale yellow rather
than a bright daisy yellow - and with little dark flecks of celery seed or
toasted sesame seeds - which I have done from time to time.
 
 DD> You might, if you do get to Paula's venue, try a small sample of that
 DD> tater salad as made there - just to see how it differs from what you
 DD> made. It actually read pretty good to me - but, then, I like all manner

 RH> Might, if we ever get to Paula's. Two and a half years in Savannah &
 RH> never went; tried once but timing was wrong. Went to her brother's
 RH> place a good number of times (good seafood!) and met him one night.

 DD> of potato salads-- with or without mustard, with or without poppy or
 DD> celery seeds, NEVER with caraway seeds (which I made the mistake of
 DD> trying once), etc.

 RH> What about anise seed? (G)

I am not a fan of licorice, or licorice flavoured things. I can eat it if I am
VERY hungry. But, I won't enjoy it. 
 
 DD> This is one of my favourite potato salads - I made ten pounds of this
 DD> to take to my Vintage Iron Riders picnic last May. Didn't bring a lot
 DD> of it home.

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Amish Potato Salad
 DD>  Categories: Potatoes, Salads, Eggs, Dairy
 DD>       Yield: 3 servings

 DD>       6 md Potatoes
 DD>       1 sm Onion; chopped
 DD>       1 c  Celery; diced
 DD>       1 ts Celery seeds
 DD>       1 ts Salt
 DD>       4 lg Hard cooked Eggs; diced

 RH> My Amish one doesn't use celery seed, other quantities are about the
 RH> same. I don't use that much salt tho.

A teaspoon of salt is not a lot with that much veg - and the eggs. Of course,
everyone's mileage varies on salt.
 
 RH> OTOH, my Amish dressing is 1 egg, beaten; 1/2 cup sugar; 1 tbsp flour;
 RH> half cup each vinegar & water; 2 tbsp butter (or olive oil, my sub);
 RH> s&p to taste. Beat egg, add others in order, cook until thick. From
 RH> Edna Eby Heller's "Dutch Cookbook"; we've posted the full recipe
 RH> various times. It's one of steve's favorite potato salads--and no mayo
 RH> in the dressing.

What is it with you and mayonnaise? Do you just not like it. Or do you like it
a lot and it's a "hair shirt" thing? Or you just don't care for emulsified oil?
 
A different type of sauce (two actually) from one of my mailing lists:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: St. Louis Barbecue Sauce
 Categories: Sauces, Chilies, Bbq
      Yield: 3 1/2 cups

      2 c  Ketchup
    1/2 c  Water
    1/3 c  Apple cider vinegar
    1/3 c  Brown sugar
      2 tb Yellow mustard; ground fresh
      1 tb Onion powder
      1 tb Garlic powder
    1/2 ts Cayenne *

  * used Chipotle Morita

  Combine all ingredients in a saucepan over a low heat,
  stirring occasionally and simmer for 20 minutes.

  Sauce should be thin, but not watery. Allow to cool.

  Store in an airtight container and refrigerate. Sauce
  is better if allowed to sit for a day.

  Jose's notes: This sauce screams for hot dogs and French
  fries! I think hot dogs would marry it and run off to
  another planet. As would the roasted ribs of several sorts
  of animals. Where they all would get together and create a
  bazillion hot dog stands and rib shacks and if I could get
  a ticket off planet I would visit on a regular basis.

  I tweaked it with Chipotle Morita powder and a fresh grind
  of yellow mustard seed.

  It ain't my recipe aside from the tweaking and the
  addition of extra water to keep the sauce from blurping
  all over the kitchen as it simmered.

  But I sure do like it.

  From Jose Cisneros via Chile-heads Mailing List

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kansas City Barbecue Sauce
 Categories: Sauces, Chilies, Bbq
      Yield: 2 cups

      1 c  Ketchup
    1/2 c  Water
    1/4 c  Vinegar
    1/4 c  Jaggery sugar
      3 tb Olive oil
      2 tb Guajillo chile powder
      1 tb NuMex chile powder
      2 lg Cloves garlic; minced fine
      1 ts Chipotle Morita powder

  Heat oil in a saucepan. Add garlic and sauté until brown.

  Add remaining ingredients and reduce heat.

  Simmer for 15/20 minutes until thickened.

  Jose's notes: My take on a Kansas City Barbie Sauce.
  We sent Ken out for beer.

  Has a little heat, has a little smoke. It's sorta kinda
  OK.......

  I dipped an index finger in it to get a taste and ate my
  finger off to the second knuckle.

  From Jose Cisneros via Chile-heads Mailing List

  Uncle Dirty Dave's Archives

MMMMM

... Everyone must believe in something, I believe I'll have another drink.
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