On Tue, 11 Aug 2020 10:05:08 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, August 11, 2020 at 12:51:53 PM UTC-4, U.S. Janet B. wrote:
>> On Tue, 11 Aug 2020 03:05:14 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, August 10, 2020 at 11:21:19 PM UTC-4, U.S. Janet B. wrote:
>> >> HOT GERMAN POTATO SALAD
>> >> Origin: Dorothy Glaeser
>> >>
>> >>
>> >> 8 Slices of bacon, diced. Fry until done but not crispy. Remove from
>> >> the pan and drain
>> >> Keep 4 Tablespoons bacon fat in the pan.
>> >> Saute (in the bacon fat) until golden, one large onion, diced.
>> >> Add: 4 Tablespoons white sugar
>> >> 2 Tablespoons white flour
>> >> 1 teaspoon table salt
>> >> Add: ¼ cup white vinegar
>> >> 1 ½ cups water
>> >> Stir over medium heat until smooth.
>> >> Use red skinned potatoes, about 3 pounds. Boil them whole until a
>> >> paring knife just pierces the potato. Peel and slice the potatoes. I
>> >> slice each potato into the sauce separately so that the potatoes don't
>> >> stick together.
>> >> Stir in the bacon.
>> >> Keep warm until service
>> >>
>> >> Janet US
>> >
>> >If that seems like too much sugar, one could cut back on it. I
>> >have a recipe that uses none (but less vinegar, IIRC). I posted
>> >it on RFC a couple of weeks ago.
>> >
>> >Cindy Hamilton
>>
>> This is a mild sweet/sour sauce. The vinegar and sugar are equal.
>> (4Tbsp. equals 1/4 cup) The potatoes absorb the flavors, that's why
>> it is good to leave the pot on the heat at low simmer for awhile to
>> allow the flavors to marry.
>> Janet US
>
>To my taste buds, it's gack-worthy sweet. I hate sweet-and-sour. I
>was pointing out that if that seems like too much sugar, it can be
>reduced according to taste.
>
>I might use 1 tablespoon of sugar or none and substitute something
>else for some of the vinegar.
>
>Cindy Hamilton

I was just explaining the dish to others. No gack necessary.
Janet US