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I bought a small ham for ham and potato salad, but I had two tenderloins that
needed cooking first. What to do? What to do? I added a couple of Camparis and did this. <https://postimg.cc/ygg716Sm> leo |
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On Sat, 08 Aug 2020 16:09:13 -0700, Leo >
wrote: >I bought a small ham for ham and potato salad, but I had two tenderloins that >needed cooking first. What to do? What to do? I added a couple of Camparis >and did this. > ><https://postimg.cc/ygg716Sm> What are those black things? Are they for decoration? |
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On Saturday, August 8, 2020 at 6:07:30 PM UTC-5, Leo wrote:
> > I bought a small ham for ham and potato salad, but I had two tenderloins that > needed cooking first. What to do? What to do? I added a couple of Camparis > and did this. > > <https://postimg.cc/ygg716Sm> > > leo > Looks good and the potato salad looks especially tempting. Did you make it? |
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On 2020 Aug 8, , Bruce wrote
(in >): > On Sat, 08 Aug 2020 16:09:13 -0700, Leo wrote: > > > <https://postimg.cc/ygg716Sm> > > What are those black things? Are they for decoration? What are those dark red things posing as tomatoes? I should have adjusted the lighting in a photo program, but that aint happening. I tie beef filets tightly with a string to make them fat, sear hell out of them in a cast iron pan and chuck them in a 400F oven for four to six minutes. You should do that with the fish, witchetty grubs and scorpions that you routinely eat. |
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On Sat, 08 Aug 2020 19:52:37 -0700, Leo >
wrote: >On 2020 Aug 8, , Bruce wrote >(in >): > >> On Sat, 08 Aug 2020 16:09:13 -0700, Leo wrote: >> >> > <https://postimg.cc/ygg716Sm> >> >> What are those black things? Are they for decoration? > >What are those dark red things posing as tomatoes? I should have adjusted the >lighting in a photo program, but that aint happening. I tie beef filets >tightly with a string to make them fat, sear hell out of them in a cast iron >pan and chuck them in a 400F oven for four to six minutes. >You should do that with the fish, witchetty grubs and scorpions that you >routinely eat. I haven't had wichetty grubs yet. I don't think I could eat them alive. Aboriginal food, the forgotten cuisine. |
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On Saturday, August 8, 2020 at 9:37:26 PM UTC-5, Leo wrote:
> > On 2020 Aug 8, , wrote > (in >): > > > Looks good and the potato salad looks especially tempting. Did you make > > it? > > I did! The recent potato salad thread prompted me along with a quarter ham. I > make two types, one from my mother and one from her mother. One uses mayo and > mustard as a binder (this one) and the other uses mayo and whole cream as a > thinner binder (Moms). I would make a German potato salad, but Im not sure > my wife would like it. Its hard to screw up potato salad. > _MY_ personal taste is I don't care German potato salad at all if it's the version that's served hot/warm. But this one in the picture gets an A+. |
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On Sunday, August 9, 2020 at 8:49:55 AM UTC-5, jmcquown wrote:
> > On 8/8/2020 11:01 PM, wrote: > > > > _MY_ personal taste is I don't care German potato salad at all if it's > > the version that's served hot/warm. But this one in the picture gets > > an A+. > > > There we differ. I don't like cold food, period. I really don't like > cold potato salad made with mayo. My (of German descent) grandmother > made warm potato salad, not with ham but with crisp crumbled bacon. I'd > eat that! :) > > Jill > Ain't it great there are so many recipes of potato salad? We can all eat our favorite variety/flavor and everybody is happy! I think there are as many 'tater salad recipes as there are recipes for meatloaf. :o) |
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On Saturday, August 8, 2020 at 9:58:10 PM UTC-5, Bruce wrote:
> On Sat, 08 Aug 2020 19:52:37 -0700, Leo > > wrote: > > >On 2020 Aug 8, , Bruce wrote > >(in >): > > > >> On Sat, 08 Aug 2020 16:09:13 -0700, Leo wrote: > >> > >> > <https://postimg.cc/ygg716Sm> > >> > >> What are those black things? Are they for decoration? > > > >What are those dark red things posing as tomatoes? I should have adjusted the > >lighting in a photo program, but that aint happening. I tie beef filets > >tightly with a string to make them fat, sear hell out of them in a cast iron > >pan and chuck them in a 400F oven for four to six minutes. > >You should do that with the fish, witchetty grubs and scorpions that you > >routinely eat. > > I haven't had wichetty grubs yet. I don't think I could eat them > alive. > > Aboriginal food, the forgotten cuisine. I've told folks that Provel cheese is the witchetty grubs of St. Louis. Hey, if that's what you grew up on. --Bryan Urethra. The word is urethra. I'm 'checking out' on that Monday! In nursing school! How to catheterize a female patient!!Unfortunately we only get to practice/check out on a mannequin. Unfortunately for me that is, not for the 'patient'! --John Kuthe in alt.punk 11/18/06 |
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On Sun, 9 Aug 2020 12:37:20 -0700 (PDT), Bryan Simmons
> wrote: >On Saturday, August 8, 2020 at 9:58:10 PM UTC-5, Bruce wrote: >> On Sat, 08 Aug 2020 19:52:37 -0700, Leo > >> wrote: >> >> >What are those dark red things posing as tomatoes? I should have adjusted the >> >lighting in a photo program, but that aint happening. I tie beef filets >> >tightly with a string to make them fat, sear hell out of them in a cast iron >> >pan and chuck them in a 400F oven for four to six minutes. >> >You should do that with the fish, witchetty grubs and scorpions that you >> >routinely eat. >> >> I haven't had wichetty grubs yet. I don't think I could eat them >> alive. >> >> Aboriginal food, the forgotten cuisine. > >I've told folks that Provel cheese is the witchetty grubs of St. Louis. Hey, if that's what you grew up on. I've never tried them. Who knows what we're missing out on? |
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On 8/9/2020 2:28 PM, wrote:
> On Sunday, August 9, 2020 at 8:49:55 AM UTC-5, jmcquown wrote: >> >> On 8/8/2020 11:01 PM, wrote: >>> >>> _MY_ personal taste is I don't care German potato salad at all if it's >>> the version that's served hot/warm. But this one in the picture gets >>> an A+. >>> >> There we differ. I don't like cold food, period. I really don't like >> cold potato salad made with mayo. My (of German descent) grandmother >> made warm potato salad, not with ham but with crisp crumbled bacon. I'd >> eat that! :) >> >> Jill >> > Ain't it great there are so many recipes of potato salad? We can all > eat our favorite variety/flavor and everybody is happy! I think there > are as many 'tater salad recipes as there are recipes for meatloaf. > > :o) > Definitely so. :) Jill |
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On Sunday, August 9, 2020 at 9:41:38 AM UTC-10, Bruce wrote:
> On Sun, 9 Aug 2020 12:37:20 -0700 (PDT), Bryan Simmons > > wrote: > > >On Saturday, August 8, 2020 at 9:58:10 PM UTC-5, Bruce wrote: > >> On Sat, 08 Aug 2020 19:52:37 -0700, Leo > > >> wrote: > >> > >> >What are those dark red things posing as tomatoes? I should have adjusted the > >> >lighting in a photo program, but that aint happening. I tie beef filets > >> >tightly with a string to make them fat, sear hell out of them in a cast iron > >> >pan and chuck them in a 400F oven for four to six minutes. > >> >You should do that with the fish, witchetty grubs and scorpions that you > >> >routinely eat. > >> > >> I haven't had wichetty grubs yet. I don't think I could eat them > >> alive. > >> > >> Aboriginal food, the forgotten cuisine. > > > >I've told folks that Provel cheese is the witchetty grubs of St. Louis. Hey, if that's what you grew up on. > > I've never tried them. Who knows what we're missing out on? Two billion people in the world eat bugs and this gal is one of them - or not. https://www.youtube.com/watch?v=e3UqLAtdZ04 |
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On Sun, 9 Aug 2020 09:49:51 -0400, jmcquown >
wrote: >On 8/8/2020 11:01 PM, wrote: >> On Saturday, August 8, 2020 at 9:37:26 PM UTC-5, Leo wrote: >>> >>> On 2020 Aug 8, , wrote >>> (in >): >>> >>>> Looks good and the potato salad looks especially tempting. Did you make >>>> it? >>> >>> I did! The recent potato salad thread prompted me along with a quarter ham. I >>> make two types, one from my mother and one from her mother. One uses mayo and >>> mustard as a binder (this one) and the other uses mayo and whole cream as a >>> thinner binder (Moms). I would make a German potato salad, but Im not sure >>> my wife would like it. Its hard to screw up potato salad. >>> >> _MY_ personal taste is I don't care German potato salad at all if it's >> the version that's served hot/warm. But this one in the picture gets >> an A+. >> >There we differ. I don't like cold food, period. I really don't like >cold potato salad made with mayo. My (of German descent) grandmother >made warm potato salad, not with ham but with crisp crumbled bacon. I'd >eat that! :) > >Jill Do you want the recipe for Hot German Potato Salad or do you have it already? We eat both. Janet US |
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On 8/9/2020 4:44 PM, U.S. Janet B. wrote:
> On Sun, 9 Aug 2020 09:49:51 -0400, jmcquown > > wrote: > >> On 8/8/2020 11:01 PM, wrote: >>> On Saturday, August 8, 2020 at 9:37:26 PM UTC-5, Leo wrote: >>>> >>>> On 2020 Aug 8, , wrote >>>> (in >): >>>> >>>>> Looks good and the potato salad looks especially tempting. Did you make >>>>> it? >>>> >>>> I did! The recent potato salad thread prompted me along with a quarter ham. I >>>> make two types, one from my mother and one from her mother. One uses mayo and >>>> mustard as a binder (this one) and the other uses mayo and whole cream as a >>>> thinner binder (Moms). I would make a German potato salad, but Im not sure >>>> my wife would like it. Its hard to screw up potato salad. >>>> >>> _MY_ personal taste is I don't care German potato salad at all if it's >>> the version that's served hot/warm. But this one in the picture gets >>> an A+. >>> >> There we differ. I don't like cold food, period. I really don't like >> cold potato salad made with mayo. My (of German descent) grandmother >> made warm potato salad, not with ham but with crisp crumbled bacon. I'd >> eat that! :) >> >> Jill > Do you want the recipe for Hot German Potato Salad or do you have it > already? We eat both. > Janet US > Joan doesn't like hot German potato salad. I already have my grandma's recipe. :) You might want to post yours for those to don't have it. Jill |
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"U.S. Janet B." wrote in message
... On Sun, 9 Aug 2020 09:49:51 -0400, jmcquown > wrote: >On 8/8/2020 11:01 PM, wrote: >> On Saturday, August 8, 2020 at 9:37:26 PM UTC-5, Leo wrote: >>> >>> On 2020 Aug 8, , wrote >>> (in >): >>> >>>> Looks good and the potato salad looks especially tempting. Did you make >>>> it? >>> >>> I did! The recent potato salad thread prompted me along with a quarter >>> ham. I >>> make two types, one from my mother and one from her mother. One uses >>> mayo and >>> mustard as a binder (this one) and the other uses mayo and whole cream >>> as a >>> thinner binder (Moms). I would make a German potato salad, but Im not >>> sure >>> my wife would like it. Its hard to screw up potato salad. >>> >> _MY_ personal taste is I don't care German potato salad at all if it's >> the version that's served hot/warm. But this one in the picture gets >> an A+. >> >There we differ. I don't like cold food, period. I really don't like >cold potato salad made with mayo. My (of German descent) grandmother >made warm potato salad, not with ham but with crisp crumbled bacon. I'd >eat that! :) > >Jill Do you want the recipe for Hot German Potato Salad or do you have it already? We eat both. Janet US === I would love both those recipes please? -- This email has been checked for viruses by AVG. https://www.avg.com |
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Ophelia wrote:
.... > I would love both those recipes please? peel and boil taters (or if not going to peel then you can scrub 'em), chunk 'em, add whatever vinegar you like along with fried onions and bacon. but perhaps you don't like fried onions and mushy bacon? i'm pretty happy with apple cider vinegar, some sugar and fried onions. i don't need any meat at all. if i do want bacon i prefer it crunchy and on top not all mushy and mixed in. adjust all ingredients and proportions to taste. we just made german potato salad yesterday and it's ok. i like it both cold and warmed up or hot. with or without meats. with or without onions but i do prefer it with. bacon, definitely like it much better crumbled on top at the last moments. sometimes i've eaten the bacon and had it sizzle the saliva in my mouth as i've forgotten how hot it can get in the microwave. freaked out my nephew some days ago. he thought i really burned my tongue. songbird |
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"songbird" wrote in message ...
Ophelia wrote: .... > I would love both those recipes please? peel and boil taters (or if not going to peel then you can scrub 'em), chunk 'em, add whatever vinegar you like along with fried onions and bacon. but perhaps you don't like fried onions and mushy bacon? i'm pretty happy with apple cider vinegar, some sugar and fried onions. i don't need any meat at all. if i do want bacon i prefer it crunchy and on top not all mushy and mixed in. adjust all ingredients and proportions to taste. we just made german potato salad yesterday and it's ok. i like it both cold and warmed up or hot. with or without meats. with or without onions but i do prefer it with. bacon, definitely like it much better crumbled on top at the last moments. sometimes i've eaten the bacon and had it sizzle the saliva in my mouth as i've forgotten how hot it can get in the microwave. freaked out my nephew some days ago. he thought i really burned my tongue. songbird ======== LOL thank you:)) I think we would like that with all those ingredients:)) -- This email has been checked for viruses by AVG. https://www.avg.com |
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