Text 15599, 130 rader
Skriven 2011-09-10 21:13:10 av Ruth Haffly (1:396/45.28)
  Kommentar till text 15518 av Dave Drum (54690.cooking)
Ärende: Something Is Fishy                                       [1]
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Hi Dave,

 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.

 DD> As do I. But, like Steve, I don't want the thing to be overpowered
 DD> with the mustard flavour. My usual mustard potato salad comes out a
 DD> pale yellow rather than a bright daisy yellow - and with little dark
 DD> flecks of celery seed or toasted sesame seeds - which I have done from
 DD> time to time.

I use celery seed in the rare times I make my mom's version of potato
salad. It's just potatoes, chopped hard boiled eggs, s&p, vinegar,
celery seed and mayo. As with the rest of her cooking, it's very bland;
I've no idea how the celery seed even got in there. I don't care how
bright the yellow is, as long as there's mustard but not an overpowering
taste of it in the salad. Spicy brown mustard won't make it as bright as
French's yellow but will give it a good taste.


 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)

 DD> I am not a fan of licorice, or licorice flavoured things. I can eat it
 DD> if I am VERY hungry. But, I won't enjoy it.

I was kidding with you on that one; I don't know of anyone who would
think of putting anise seed into a potato salad. On second thought, you
never know what some of these celebrity cooks may try. (G)

 DD> This is one of my favourite potato salads - I made ten pounds of this

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


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

 DD> A teaspoon of salt is not a lot with that much veg - and the eggs. Of
 DD> course, everyone's mileage varies on salt.

We've cooked low/no salt for so long that to put the full amount in
would make the salad taste too salty for us.  Comes from trying to watch
the blood pressure as high runs in both families and I've got trouble
with it (partly medically induced). I don't seem to be sodium reactive
but it's still good to keep the salt intake on the low side.

 RH> various times. It's one of steve's favorite potato salads--and no mayo
 RH> in the dressing.

 DD> What is it with you and mayonnaise? Do you just not like it. Or do you

I love it in a lot of things; Steve likes it in certain few. Nice thing
about no mayo with this one is that you can take it to a gathering and
leave it out longer than you can with a mayo based dressing.


 DD> like it a lot and it's a "hair shirt" thing? Or you just don't care
 DD> for emulsified oil?

We like the sweet/sour of this dressing--more authentic to the German
which is my entire, half of Steve's heritage.


 DD> A different type of sauce (two actually) from one of my mailing lists:

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

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


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

I think I'd cook it a bit thicker for my tastes. When we were at Whole
Foods last Friday, a young man was hawking his bbq sauce (made just down
the road from us in Cary). We tried samples of his original & hot--only
2 flavors he had--and gave him a few suggestions. Ended up buying a
bottle of the original; it's got a bit of zing but not an overpowering
one, very good taste overall. Bottle is now 2/3 gone. (G)  For a bottled
sauce, that's high praise.

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

You need a splatter shield; we've got a 3 sided one. Just got it about a
year or so ago but it's great to keep the mess confined to one coil area
of the stove.

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

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

>> CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)