On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
wrote:

>
>I'm kinda bored and am thinking I might try something different in my
>egg salad. I've made my honey rye flake bread today and egg salad
>sandwiches is on the menu. What goes into your egg salad?
>Janet US

Egg, mayo, S&P. I never get exotic with egg salad, although I have
been known to layer an ES sandwich with a slice or 3 of bacon.

I used a lot of eggs this weekend, both raw in recipes and hardboiled
for other things.

I made brioche and some pecan sticky buns.

Then I made some chicken liver pate (ok - chopped liver) and used duck
fat to saute the onions and livers. Sliced up a bit of brioche and
spread it with the pate. Heavenly.

On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
> wrote:

>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
>wrote:
>
>>
>>I'm kinda bored and am thinking I might try something different in my
>>egg salad. I've made my honey rye flake bread today and egg salad
>>sandwiches is on the menu. What goes into your egg salad?
>>Janet US
>
>Egg, mayo, S&P. I never get exotic with egg salad, although I have
>been known to layer an ES sandwich with a slice or 3 of bacon.
>
>I used a lot of eggs this weekend, both raw in recipes and hardboiled
>for other things.
>
>I made brioche and some pecan sticky buns.
>
>Then I made some chicken liver pate (ok - chopped liver) and used duck
>fat to saute the onions and livers. Sliced up a bit of brioche and
>spread it with the pate. Heavenly.

I've been wanting to do chicken liver pate for some time now. I've
misplaced my favorite recipe so I guess I just go for it.
I just don't do much in the way of sweet yeast things. Probably the
last thing I did years ago was elephant ears.
Worse comes to worse I'll do the plain egg salad. It really needs
some crunch or something, don't you think?
Janet US

On Sun, 28 Jan 2018 14:57:36 -0700, U.S. Janet B. >
wrote:

>On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
> wrote:
>
>>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
>>wrote:
>>
>>>
>>>I'm kinda bored and am thinking I might try something different in my
>>>egg salad. I've made my honey rye flake bread today and egg salad
>>>sandwiches is on the menu. What goes into your egg salad?
>>>Janet US
>>
>>Egg, mayo, S&P. I never get exotic with egg salad, although I have
>>been known to layer an ES sandwich with a slice or 3 of bacon.
>>
>>I used a lot of eggs this weekend, both raw in recipes and hardboiled
>>for other things.
>>
>>I made brioche and some pecan sticky buns.
>>
>>Then I made some chicken liver pate (ok - chopped liver) and used duck
>>fat to saute the onions and livers. Sliced up a bit of brioche and
>>spread it with the pate. Heavenly.
>
>I've been wanting to do chicken liver pate for some time now. I've
>misplaced my favorite recipe so I guess I just go for it.
>I just don't do much in the way of sweet yeast things. Probably the
>last thing I did years ago was elephant ears.
>Worse comes to worse I'll do the plain egg salad. It really needs
>some crunch or something, don't you think?
>Janet US


I put the crunch on the sandwich, bacon, as I mentioned, or a piece of
Romaine, or thinly sliced cuke.

Sweet yeasted things- yeah, well, there was that 2lb brick of fresh
yeast that screamed "use me" ever time I opened the fridge. My problem
was that I used Julia Child's recipe. It isn't bad - it's good, in
fact, but I have made my own versions of challahs, brioche, sticky
buns for ages and my taste-memories really wanted that, not Julia's.

And following a complicated recipe over 2 days was not fun. Some of
it, I thought, unnecessary, but that is from the vantage of a person
who bakes a lot. I felt constrained, I guess, but that was my ego.

On Sun, 28 Jan 2018 14:57:36 -0700, U.S. Janet B. >
wrote:

>On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
> wrote:
>
>>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
>>wrote:
>>
>>>
>>>I'm kinda bored and am thinking I might try something different in my
>>>egg salad. I've made my honey rye flake bread today and egg salad
>>>sandwiches is on the menu. What goes into your egg salad?
>>>Janet US
>>
>>Egg, mayo, S&P. I never get exotic with egg salad, although I have
>>been known to layer an ES sandwich with a slice or 3 of bacon.
>>
>>I used a lot of eggs this weekend, both raw in recipes and hardboiled
>>for other things.
>>
>>I made brioche and some pecan sticky buns.
>>
>>Then I made some chicken liver pate (ok - chopped liver) and used duck
>>fat to saute the onions and livers. Sliced up a bit of brioche and
>>spread it with the pate. Heavenly.
>
>I've been wanting to do chicken liver pate for some time now. I've
>misplaced my favorite recipe so I guess I just go for it.
>I just don't do much in the way of sweet yeast things. Probably the
>last thing I did years ago was elephant ears.
>Worse comes to worse I'll do the plain egg salad. It really needs
>some crunch or something, don't you think?
>Janet US


Oh, the liver - saute onions, saute livers, add a hard boiled egg or
two, and run the food processor until you get the texture you like.
Salt is the only seasoning I use.

Keep in mind my target in taste and texture is old-fashioned, Jewish
style chopped liver. There are a lot fancier options out there that
might be more appealing to you. To me, it is comfort food.

On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
wrote:
snip
>
>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>two, and run the food processor until you get the texture you like.
>Salt is the only seasoning I use.
>
>Keep in mind my target in taste and texture is old-fashioned, Jewish
>style chopped liver. There are a lot fancier options out there that
>might be more appealing to you. To me, it is comfort food.

there was something else in my fav recipe. I just can't remember what
it was. I hadn't made it in years and years because I was working.
I'll keep looking. It was some other little flavor component.
Janet US

Am Montag, 29. Januar 2018 18:42:21 UTC+1 schrieb U.S. Janet B.:
> On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
> wrote:
> snip
> >
> >Oh, the liver - saute onions, saute livers, add a hard boiled egg or
> >two, and run the food processor until you get the texture you like.
> >Salt is the only seasoning I use.
> >
> >Keep in mind my target in taste and texture is old-fashioned, Jewish
> >style chopped liver. There are a lot fancier options out there that
> >might be more appealing to you. To me, it is comfort food.
>
> there was something else in my fav recipe. I just can't remember what
> it was. I hadn't made it in years and years because I was working.
> I'll keep looking. It was some other little flavor component.

Marjoram? Or allspice and/or nutmeg?

Bye, Sanne.

On Mon, 29 Jan 2018 10:45:03 -0800 (PST), sanne
> wrote:

>Am Montag, 29. Januar 2018 18:42:21 UTC+1 schrieb U.S. Janet B.:
>> On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>> wrote:
>> snip
>> >
>> >Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>> >two, and run the food processor until you get the texture you like.
>> >Salt is the only seasoning I use.
>> >
>> >Keep in mind my target in taste and texture is old-fashioned, Jewish
>> >style chopped liver. There are a lot fancier options out there that
>> >might be more appealing to you. To me, it is comfort food.
>>
>> there was something else in my fav recipe. I just can't remember what
>> it was. I hadn't made it in years and years because I was working.
>> I'll keep looking. It was some other little flavor component.
>
>Marjoram? Or allspice and/or nutmeg?
>
>Bye, Sanne.

I don't know. but thanks for the suggestion
Janet US

On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>wrote:
>snip
>>
>>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>two, and run the food processor until you get the texture you like.
>>Salt is the only seasoning I use.
>>
>>Keep in mind my target in taste and texture is old-fashioned, Jewish
>>style chopped liver. There are a lot fancier options out there that
>>might be more appealing to you. To me, it is comfort food.
>
>there was something else in my fav recipe. I just can't remember what
>it was. I hadn't made it in years and years because I was working.
>I'll keep looking. It was some other little flavor component.
>Janet US

Sherry, sometimes.

On Mon, 29 Jan 2018 15:48:23 -0500, Boron >
wrote:

>On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
>wrote:
>
>>On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>>wrote:
>>snip
>>>
>>>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>>two, and run the food processor until you get the texture you like.
>>>Salt is the only seasoning I use.
>>>
>>>Keep in mind my target in taste and texture is old-fashioned, Jewish
>>>style chopped liver. There are a lot fancier options out there that
>>>might be more appealing to you. To me, it is comfort food.
>>
>>there was something else in my fav recipe. I just can't remember what
>>it was. I hadn't made it in years and years because I was working.
>>I'll keep looking. It was some other little flavor component.
>>Janet US
>
>Sherry, sometimes.

ahhhhh. By Jove, I think you've got it!
Janet US

On Mon, 29 Jan 2018 14:26:42 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 15:48:23 -0500, Boron >
>wrote:
>
>>On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>>>wrote:
>>>snip
>>>>
>>>>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>>>two, and run the food processor until you get the texture you like.
>>>>Salt is the only seasoning I use.
>>>>
>>>>Keep in mind my target in taste and texture is old-fashioned, Jewish
>>>>style chopped liver. There are a lot fancier options out there that
>>>>might be more appealing to you. To me, it is comfort food.
>>>
>>>there was something else in my fav recipe. I just can't remember what
>>>it was. I hadn't made it in years and years because I was working.
>>>I'll keep looking. It was some other little flavor component.
>>>Janet US
>>
>>Sherry, sometimes.
>
>ahhhhh. By Jove, I think you've got it!
>Janet US


NYT says sherry AND brandy, so Graham pegged it, too.

https://cooking.nytimes.com/recipes/...ken-liver-pate

Their recipe is a much more complex set of flavors.

On 2018-01-29 1:48 PM, Boron wrote:
> On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
> wrote:
>
>> On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>> wrote:
>> snip
>>>
>>> Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>> two, and run the food processor until you get the texture you like.
>>> Salt is the only seasoning I use.
>>>
>>> Keep in mind my target in taste and texture is old-fashioned, Jewish
>>> style chopped liver. There are a lot fancier options out there that
>>> might be more appealing to you. To me, it is comfort food.
>>
>> there was something else in my fav recipe. I just can't remember what
>> it was. I hadn't made it in years and years because I was working.
>> I'll keep looking. It was some other little flavor component.
>> Janet US
>
> Sherry, sometimes.
>
Or brandy.
Graham

Boron Elgar wrote:

> On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
> wrote:
>
> >
> > I'm kinda bored and am thinking I might try something different in
> > my egg salad. I've made my honey rye flake bread today and egg
> > salad sandwiches is on the menu. What goes into your egg salad?
> > Janet US
>
> Egg, mayo, S&P. I never get exotic with egg salad, although I have
> been known to layer an ES sandwich with a slice or 3 of bacon.
>
> I used a lot of eggs this weekend, both raw in recipes and hardboiled
> for other things.
>
> I made brioche and some pecan sticky buns.
>
> Then I made some chicken liver pate (ok - chopped liver) and used duck
> fat to saute the onions and livers. Sliced up a bit of brioche and
> spread it with the pate. Heavenly.

Smile, I'll skip the liver but take the rest! Somehow liver ended up
being one thing I can't stand.

On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
> wrote:

>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
>wrote:
>
>>
>>I'm kinda bored and am thinking I might try something different in my
>>egg salad. I've made my honey rye flake bread today and egg salad
>>sandwiches is on the menu. What goes into your egg salad?
>>Janet US
>
>Egg, mayo, S&P. I never get exotic with egg salad, although I have
>been known to layer an ES sandwich with a slice or 3 of bacon.

I'm with Boron. Eggs, mayo, and S&P only. And it has to be real mayo
(I use Hellmans) - no Miracle whip or other "salad dressing."

If you use something like Miracle Whip, the egg salad will separate
because you are basically adding water. I find also that diced celery
or onion will "weep" and add water.

Same thing with tuna and salmon salad.

Doris

I

On Sun, 28 Jan 2018 23:10:28 -0500, Doris Night
> wrote:

>On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
> wrote:
>
>>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
>>wrote:
>>
>>>
>>>I'm kinda bored and am thinking I might try something different in my
>>>egg salad. I've made my honey rye flake bread today and egg salad
>>>sandwiches is on the menu. What goes into your egg salad?
>>>Janet US
>>
>>Egg, mayo, S&P. I never get exotic with egg salad, although I have
>>been known to layer an ES sandwich with a slice or 3 of bacon.
>
>I'm with Boron. Eggs, mayo, and S&P only. And it has to be real mayo
>(I use Hellmans) - no Miracle whip or other "salad dressing."
>
>If you use something like Miracle Whip, the egg salad will separate
>because you are basically adding water. I find also that diced celery
>or onion will "weep" and add water.
>
>Same thing with tuna and salmon salad.
>
>Doris
>
>I
Understood. Thanks
Janet US

"Doris Night" > wrote in message
...
> On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
> > wrote:
>
>>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
>>wrote:
>>
>>>
>>>I'm kinda bored and am thinking I might try something different in my
>>>egg salad. I've made my honey rye flake bread today and egg salad
>>>sandwiches is on the menu. What goes into your egg salad?
>>>Janet US
>>
>>Egg, mayo, S&P. I never get exotic with egg salad, although I have
>>been known to layer an ES sandwich with a slice or 3 of bacon.
>
> I'm with Boron. Eggs, mayo, and S&P only. And it has to be real mayo
> (I use Hellmans) - no Miracle whip or other "salad dressing."
>
> If you use something like Miracle Whip, the egg salad will separate
> because you are basically adding water. I find also that diced celery
> or onion will "weep" and add water.
>
> Same thing with tuna and salmon salad.
>
> Doris

I don't find that to be true with the chopped celery and onion, but I don't
keep it long, usually make what I'm using for the day.

Cheri

"l not -l" > wrote in message
...
>
> On 29-Jan-2018, "Cheri" > wrote:
>
>> "Doris Night" > wrote in message
>> ...
>> > On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
>> > > wrote:
>> >
>> >>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B.
>> >
>> >>wrote:
>> >>
>> >>>
>> >>>I'm kinda bored and am thinking I might try something
>> >>>different in my
>> >>>egg salad. I've made my honey rye flake bread today and egg
>> >>>salad
>> >>>sandwiches is on the menu. What goes into your egg salad?
>> >>>Janet US
>> >>
>> >>Egg, mayo, S&P. I never get exotic with egg salad, although I
>> >>have
>> >>been known to layer an ES sandwich with a slice or 3 of
>> >>bacon.
>> >
>> > I'm with Boron. Eggs, mayo, and S&P only. And it has to be
>> > real mayo
>> > (I use Hellmans) - no Miracle whip or other "salad dressing."
>> >
>> > If you use something like Miracle Whip, the egg salad will
>> > separate
>> > because you are basically adding water. I find also that
>> > diced celery
>> > or onion will "weep" and add water.
>> >
>> > Same thing with tuna and salmon salad.
>> >
>> > Doris
>>
>> I don't find that to be true with the chopped celery and onion,
>> but I don't
>> keep it long, usually make what I'm using for the day.
>>
>> Cheri
> +1
> I only make egg salad in an amount I expect to use immediately.
>
> I do not care for tuna and salmon salad, so have no idea what
> they do. I do greatly enjoy shrimp salad and find it weepy no
> matter what is added, therefore only make small quantities for
> immediate use.

I do like tuna salad, but not really salmon salad. I don't believe I've ever
had shrimp salad that was akin to egg salad, I usually put shrimp in a green
salad, but I bet it would be good.

Cheri

Cheri wrote:
>
> I do like tuna salad, but not really salmon salad. I don't believe I've ever
> had shrimp salad that was akin to egg salad, I usually put shrimp in a green
> salad, but I bet it would be good.

Occasionally, I'll save a few shrimp to make a sandwich the next
day. Just chop up a bit (not too small), add some mayo and put on
soft white bread. It's a pretty good sandwich.

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> I do like tuna salad, but not really salmon salad. I don't believe I've
>> ever
>> had shrimp salad that was akin to egg salad, I usually put shrimp in a
>> green
>> salad, but I bet it would be good.
>
> Occasionally, I'll save a few shrimp to make a sandwich the next
> day. Just chop up a bit (not too small), add some mayo and put on
> soft white bread. It's a pretty good sandwich.


I'll have to try that one of these first days.

Cheri

Cheri wrote:
>
> "Gary" wrote:
> > Occasionally, I'll save a few shrimp to make a sandwich the next
> > day. Just chop up a bit (not too small), add some mayo and put on
> > soft white bread. It's a pretty good sandwich.
>
> I'll have to try that one of these first days.

My biggest problem is to stop eating shrimp in order to save some
for the sandwich. It is really good though.

"l not -l wrote:
>
>I first encountered shrimp salad in the restaurant of one of our major department stores
>(Stix, Baer and Fuller, later merged with Dillards). They had an
>outstanding shrimp salad sandwich on toasted cheese bread.

Only a TIAD imbecile business would serve shrimp on cheese bread.

On 1/29/2018 5:12 PM, l not -l wrote:
> On 29-Jan-2018, wrote:
>
>> "l not -l wrote:
>>>
>>> I first encountered shrimp salad in the restaurant of one of
>>> our major department stores
>>> (Stix, Baer and Fuller, later merged with Dillards). They had
>>> an
>>> outstanding shrimp salad sandwich on toasted cheese bread.
>>
>> Only a TIAD imbecile business would serve shrimp on cheese
>> bread.
>
> Thank you "Sach", it's always fun to get a 1950s Bowery Boys view
> on foodways.
>

Lol, the inimitable Huntz Hall!

https://en.wikipedia.org/wiki/Huntz_...:Huntzhall.jpg

But if Sheldon is Sach, who's Slip Mahoney....Sqwerty perhaps?

https://en.wikipedia.org/wiki/Leo_Go...ns_trailer.jpg

"l not -l" > wrote in message
...
>
> On 29-Jan-2018, wrote:
>
>> "l not -l wrote:
>> >
>> >I first encountered shrimp salad in the restaurant of one of
>> >our major department stores
>> >(Stix, Baer and Fuller, later merged with Dillards). They had
>> >an
>> >outstanding shrimp salad sandwich on toasted cheese bread.
>>
>> Only a TIAD imbecile business would serve shrimp on cheese
>> bread.
>
> Thank you "Sach", it's always fun to get a 1950s Bowery Boys view
> on foodways.
>
I am LMAO at that.

Cheri

"l not -l" > wrote in message
...
>
> On 29-Jan-2018, "Cheri" > wrote:
>
>> "l not -l" > wrote in message
>> ...
>> >
>> > On 29-Jan-2018, "Cheri" > wrote:
>> >
>> >> "Doris Night" > wrote in message
>> >> ...
>> >> > On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
>> >> > > wrote:
>> >> >
>> >> >>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B.
>> >> >
>> >> >>wrote:
>> >> >>
>> >> >>>
>> >> >>>I'm kinda bored and am thinking I might try something
>> >> >>>different in my
>> >> >>>egg salad. I've made my honey rye flake bread today and
>> >> >>>egg
>> >> >>>salad
>> >> >>>sandwiches is on the menu. What goes into your egg
>> >> >>>salad?
>> >> >>>Janet US
>> >> >>
>> >> >>Egg, mayo, S&P. I never get exotic with egg salad,
>> >> >>although I
>> >> >>have
>> >> >>been known to layer an ES sandwich with a slice or 3 of
>> >> >>bacon.
>> >> >
>> >> > I'm with Boron. Eggs, mayo, and S&P only. And it has to be
>> >> > real mayo
>> >> > (I use Hellmans) - no Miracle whip or other "salad
>> >> > dressing."
>> >> >
>> >> > If you use something like Miracle Whip, the egg salad will
>> >> > separate
>> >> > because you are basically adding water. I find also that
>> >> > diced celery
>> >> > or onion will "weep" and add water.
>> >> >
>> >> > Same thing with tuna and salmon salad.
>> >> >
>> >> > Doris
>> >>
>> >> I don't find that to be true with the chopped celery and
>> >> onion,
>> >> but I don't
>> >> keep it long, usually make what I'm using for the day.
>> >>
>> >> Cheri
>> > +1
>> > I only make egg salad in an amount I expect to use
>> > immediately.
>> >
>> > I do not care for tuna and salmon salad, so have no idea what
>> > they do. I do greatly enjoy shrimp salad and find it weepy
>> > no
>> > matter what is added, therefore only make small quantities
>> > for
>> > immediate use.
>>
>> I do like tuna salad, but not really salmon salad. I don't
>> believe I've ever
>> had shrimp salad that was akin to egg salad, I usually put
>> shrimp in a green
>> salad, but I bet it would be good.
>>
>> Cheri
> Back when such things were the norm, I first encountered shrimp
> salad in the restaurant of one of our major department stores
> (Stix, Baer and Fuller, later merged with Dillards). They had an
> outstanding shrimp salad sandwich on toasted cheese bread. The
> shrimp salad was pretty straightforward to duplicate; but, I have
> never quite been able to make an equal to their cheese bread.
>
> I can only thing of one department store in the area today that
> has a restaurant. Then again, I rarely shop department stores
> these days and may not be a reliable source of their current
> amenities.
>
> --
> Change cujo to juno to make a valid email address.


The shrimp salad sandwich sounds really good. I haven't been in department
stores for a very long time either, I believe the last one was Dillard's in
Stockton, but I never looked for a restaurant so I don't know if they do.

Cheri

Cheri