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Re: Potato Salad

PostPosted: Tue May 31, 2016 5:15 pm
by S-Cackalacky
Ha ha - the great potato salad debate. Who woulda thunk?

Re: Potato Salad

PostPosted: Tue May 31, 2016 5:30 pm
by Rebel_Yell
Let me just say that being from the south.... the mayo to use is Blue Plate. Any other mayo will screw the recipe up... as far as I am concerned.

Re: Potato Salad

PostPosted: Tue May 31, 2016 5:58 pm
by punkin
Never seen so many blokes with such strong views about salad. :)

Re: Potato Salad

PostPosted: Tue May 31, 2016 8:03 pm
by Cap'n Canuck
Sorta ashamed to say it, but Mom's potato salad used Miracle Whip... Still tasty though..

Re: Potato Salad

PostPosted: Wed Jun 01, 2016 6:33 am
by Tracker
Just to create a bit of conversation incentive.

Any salad that incorporates store bought brand name dressings can not be called a proper salad.

There you go lads, take it from there and let her rip.


Cheers. :evil: :evil: :evil: :evil: :evil: :rkn:

Re: Potato Salad

PostPosted: Wed Jun 01, 2016 6:55 am
by S-Cackalacky
Only Pintoshine can make the rules here, so I reject your salad making rule.

Re: Potato Salad

PostPosted: Wed Jun 01, 2016 8:43 am
by just sayin'
Potatoes, eggs, onions, celery, salt, pepper and Hellman's mayo. My Mom didn't add mustard, vinegar or pickles. Still my favorite! Better the second day.
Hellman's is still my go to mayo, Duke's is a very close second. No thanks on the Miracle Whip. I never buy a bottled salad dressing to use on green salads. I like my own too much. I have made home made mayo and it is good, but Hellman's is good enough potato salad.

Re: Potato Salad

PostPosted: Wed Jun 01, 2016 12:57 pm
by punkin
S-Cackalacky wrote:Only Pintoshine can make the rules here, so I reject your salad making rule.


Absolutely S.

And in fact he's probably in breach of the 'because i said so' rule for suggesting it. :lol:

I even made a fucking salad myself last night. You guys have corrupted me.

satay1.jpg


Chinese cabbage, spring onions, chilli, celery, ground cashews, and crunchy noodles in a dressing of olive oil, sesame oil, rice wine vinegar, soy sauce and palm sugar.

Re: Potato Salad

PostPosted: Wed Jun 01, 2016 4:13 pm
by Zymurgy Bob
Lol, Punkin. A hollandaise is kind of a special boundary case of the thing I'm talking about. With a little bit of acid, and a lot of whisking, the hollandaise works, for most people. What I'm talking about is where you add significantly more acid to the beaten egg, and all the egg's protein structure just kinda disappears, and all the stringy albumen just...dissolves. Then you cook that, what, deconstructed egg, even cooked indelicately (as opposed to hollandaise), you get a tart creamy thick liquid.

One of my favorite uses for it uses 2 eggs, 1/2 cup white sugar, 1/2 cup vinegar. Cook till you get that nice thick creamy sauce. Cool it (so heat doesn't kill the mustard) and add last night's mixture of Coleman's mustard powder and water, at about the consistence of thick cream, until you get whatever kick you want. Add just a splash of catsup to make it kinda pink (habit at my house, but probably not necessary).

I love it when it's just pretty pungent on fried rice, and made to about the heat of hot horseradish, for fried chicken livers breaded in nutmeg flour until crisp.

Re: Potato Salad

PostPosted: Wed Jun 01, 2016 7:28 pm
by Tracker
I knew you couldn't resist a poke but no need to make up rules on the run punkin.
Because I said so indeed :!:


Cheers.

Re: Potato Salad

PostPosted: Wed Jun 01, 2016 8:19 pm
by punkin
Rule #1 buddy. :roflmao:


cuase.JPG


ForAVeryLongTimeItWasTheOnlyRulePunkin

Re: Potato Salad

PostPosted: Thu Jun 02, 2016 6:38 am
by Tracker
I claim 'evidence of what I say is accurate' because my Mum assured me that it was the case. Who amongst you will dare to question my Mother.


So there.
Cheers.

Re: Potato Salad

PostPosted: Thu Jun 02, 2016 1:27 pm
by punkin
Tracker wrote:I claim 'evidence of what I say is accurate' because my Mum assured me that it was the case. Who amongst you will dare to question my Mother.


So there.
Cheers.



Aaah i see. It's not because i said so, merely a bit of delayed Echolalia.

Re: Potato Salad

PostPosted: Thu Jun 02, 2016 6:21 pm
by Tracker
Apology accepted.


Cheers.

Re: Potato Salad

PostPosted: Mon Jun 06, 2016 10:19 am
by just sayin'
Zymurgy Bob wrote:Lol, Punkin. A hollandaise is kind of a special boundary case of the thing I'm talking about. With a little bit of acid, and a lot of whisking, the hollandaise works, for most people. What I'm talking about is where you add significantly more acid to the beaten egg, and all the egg's protein structure just kinda disappears, and all the stringy albumen just...dissolves. Then you cook that, what, deconstructed egg, even cooked indelicately (as opposed to hollandaise), you get a tart creamy thick liquid.

One of my favorite uses for it uses 2 eggs, 1/2 cup white sugar, 1/2 cup vinegar. Cook till you get that nice thick creamy sauce. Cool it (so heat doesn't kill the mustard) and add last night's mixture of Coleman's mustard powder and water, at about the consistence of thick cream, until you get whatever kick you want. Add just a splash of catsup to make it kinda pink (habit at my house, but probably not necessary).

I love it when it's just pretty pungent on fried rice, and made to about the heat of hot horseradish, for fried chicken livers breaded in nutmeg flour until crisp.



Z-Bob,
Your recipe tempted me to action. I mixed it up this morning, amazing stuff! Just delicious , it is a keeper! Thanks much! It reminds me of a favorite local Amish dipping mustard, Herlocher's, I think it is made in State College, Pa.
Can you give us a little more detail on your Mom's potato salad dressing?
Still much interested in how the distillery is coming. Second book detailing your distillery journey? I hope, I hope, I hope!!!
Just Sayin'