On Sun, 21 Sep 2014 21:56:27 -1000, dsi1
> wrote:

> On 9/20/2014 3:23 PM, sf wrote:
> > On Sat, 20 Sep 2014 17:49:52 -0400, jmcquown >
> > wrote:
> >
> >> And no thanks to cilantro - sorry, I'm one of those people who doesn't
> >> like it.
> >
> > Which proves why so many recipes that would be better with cilantro
> > call for parsley.
> >
> >
>
> I don't buy parsley much but I like to make a tartar sauce out of mayo,
> a good amount of finely chopped parsley, pickle relish, and maybe a
> little finely onion. It's a great sauce. It's a mystery to me why it's
> so good.

The various "Joe's" restaurants around town all seemed to serve the
same super delicious tartar sauce (not a speck of parsley in it) back
in the days when they didn't open a can. The explanation given to me
was: people change jobs. So I guess whoever came up with it moved and
took the recipe, but it also stayed behind and so forth. I haven't
been served that particular tartar sauce in years. I've had lots of
house made tartar sauces in the mean time, but nothing quite like that
one. I never figured out what the secret was and it's lost to the
ages now.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.