On Wednesday, August 12, 2020 at 3:06:50 PM UTC-4, jmcquown wrote:
> On 8/12/2020 2:44 PM, wrote:
> > On Wednesday, August 12, 2020 at 11:24:49 AM UTC-5, Sheldon wrote:
> >>
> >> On Wed, 12 Aug 2020 06:49:25 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >>>> Me too... should say sugar and vinegar to taste... same as s n' p to
> >>>> taste. When I prepare food for others I skimp on the
> >>>> dressings/seasonings and then let people adjust to their taste. I
> >>>> really don't want someone dressing my salad,
> >>>
> So how do you prepare potato salad? Just plain boiled potatoes?
>
> >>> I disagree with you there. If the preparer knows what they're doing
> >>> and doesn't drown the salad in dressing, I'd prefer it properly tossed
> >>> to just having the dressing plopped on top.
> >>
> > I'm in agreement with Cindy. It doesn't have to be drowning and possibly
> > a small bowl of extra dressing could available on the table if it weren't
> > quite enough to your taste.
> >>
> >> Quality restaurants bring dressing for the diners to apply themselves,
> >> even so-so restaurnats bring the dressing asked for or bring assorted
> >> packets of dressings... you're obviously used to dinning in grade
> >> school lunchrooms.
> >>
> > Well, I've been in many 'quality' restaurants and the salad comes with the
> > dressing on top of the salad fixings. Once again, it's not swimming in
> > the dressing but it's not served with it on the side either.
> >
> I thought the post was about hot German *potato* salad. Sounds like
> he's talking about of oil & vinegar cruets and a green leafy salad on a
> table in Brooklyn.
>
> Jill

We digressed a bit. I was amazed. I've never seen that happen on RFC.

Cindy Hamilton