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

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

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

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

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

Also Janet at the end, please say 'serving' instead of 'service', next time.

On Tue, 11 Aug 2020 10:51:44 -0600, U.S. Janet B. wrote:

> This is a mild sweet/sour sauce. The vinegar and sugar are equal.
> (4Tbsp. equals 1/4 cup)

See? I knew you knew that :-)

-sw

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


Thank you, will use when it cools down this autumn...

--
Best
Greg

On Mon, 10 Aug 2020 21:21:10 -0600, 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

Why do you say 4 tablespoons of sugar and 1/4 cup of vinegar?

This is a pet peeve on mine in recipes.

-sw

On Tue, 11 Aug 2020 20:56:37 -0500, Sqwertz >
wrote:

>On Mon, 10 Aug 2020 21:21:10 -0600, 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
>
>Why do you say 4 tablespoons of sugar and 1/4 cup of vinegar?
>
>This is a pet peeve on mine in recipes.
>
>-sw

the recipe author wrote it that way and she probably got it from
someone else.
Janet US

writes:
>On Tue, 11 Aug 2020 20:56:37 -0500, Sqwertz >
>wrote:
>
>>On Mon, 10 Aug 2020 21:21:10 -0600, 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: 1/4 cup white vinegar
>>> 1 1/2 cups water
>>
>>Why do you say 4 tablespoons of sugar and 1/4 cup of vinegar?
>>
>>This is a pet peeve on mine in recipes.
>>
>>-sw
>
>the recipe author wrote it that way and she probably got it from
>someone else.
>Janet US

also, no one wants to measure out four tablespoons of vinegar

On Wed, 12 Aug 2020 03:57:28 +0000 (UTC), tert in seattle
> wrote:

writes:
>>On Tue, 11 Aug 2020 20:56:37 -0500, Sqwertz >
>>wrote:
>>
>>>On Mon, 10 Aug 2020 21:21:10 -0600, 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: 1/4 cup white vinegar
>>>> 1 1/2 cups water
>>>
>>>Why do you say 4 tablespoons of sugar and 1/4 cup of vinegar?
>>>
>>>This is a pet peeve on mine in recipes.
>>>
>>>-sw
>>
>>the recipe author wrote it that way and she probably got it from
>>someone else.
>>Janet US
>
>also, no one wants to measure out four tablespoons of vinegar

If you do the sugar first and then the vinegar, you can use the same
spoon!

On Tue, 11 Aug 2020 20:56:37 -0500, Sqwertz >
wrote:

>On Mon, 10 Aug 2020 21:21:10 -0600, 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
>
>Why do you say 4 tablespoons of sugar and 1/4 cup of vinegar?
>
>This is a pet peeve on mine in recipes.
>
>-sw

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, or sprinkling grated
cheese and hot pepper flakes on my pasta, same as I don't want anyone
creaming/sugaring my coffee.

On Wednesday, August 12, 2020 at 9:35:57 AM UTC-4, Sheldon wrote:
> On Tue, 11 Aug 2020 20:56:37 -0500, Sqwertz >
> wrote:
>
> >On Mon, 10 Aug 2020 21:21:10 -0600, 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
> >
> >Why do you say 4 tablespoons of sugar and 1/4 cup of vinegar?
> >
> >This is a pet peeve on mine in recipes.
> >
> >-sw
>
> 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,

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.

> or sprinkling grated
> cheese and hot pepper flakes on my pasta,

I presume you eat pasta only with red sauce. It would be impossible to
prepare a proper Alfredo without adding the cheese in the kitchen.

Cindy Hamilton

On Wed, 12 Aug 2020 06:49:25 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, August 12, 2020 at 9:35:57 AM UTC-4, Sheldon wrote:
>> On Tue, 11 Aug 2020 20:56:37 -0500, Sqwertz >
>> wrote:
>>
>> >On Mon, 10 Aug 2020 21:21:10 -0600, 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
>> >
>> >Why do you say 4 tablespoons of sugar and 1/4 cup of vinegar?
>> >
>> >This is a pet peeve on mine in recipes.
>> >
>> >-sw
>>
>> 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,
>
>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.

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.

>> or sprinkling grated
>> cheese and hot pepper flakes on my pasta,
>
>I presume you eat pasta only with red sauce. It would be impossible to
>prepare a proper Alfredo without adding the cheese in the kitchen.
>
>Cindy Hamilton

We only eat pasta prepared at home, we are not about to pay those
outrageous prices for a pasta dish that costs about two dollars to
prepare at home. In fact last night's dinner was rotelle with
homemade red sauce and saw-seege and there's more than enough for
tonight. A one pound box of pasta costs a dollar or less, same price
for a large can of crushed tomatoes. To prepare pasta one only needs
to know how to boil water... only utter imbeciles pay those outrageous
prices to eat pasta out. Alfredo is nothing special only we don't
need all those useless calories. We had a nice salad too, from the
first head of savoy cabbage. The market in town has a sale on celery,
a big bunch 88¢ BOGO. Now what to do with all that celery, thinking
something Chinese, but no rush, celery can keep a while in the fridge.
Just picked 5 yellow crookneck squash and eggplant is coming in, got 6
long skinny Korean and one short fat Italian... stir fry with celery,
garlic, cabbage, bok choy, and young green beans.

On Wed, 12 Aug 2020 12:24:42 -0400, Sheldon Martin >
wrote:

>On Wed, 12 Aug 2020 06:49:25 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Wednesday, August 12, 2020 at 9:35:57 AM UTC-4, Sheldon 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,
>>
>>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.
>
>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.

I thought quality restaurants didn't exist and all restaurants feed
you shlopp and ****.

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,
> >
> >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.

On Wed, 12 Aug 2020 12:24:42 -0400, Sheldon Martin >
wrote:

s
>
>>On Wednesday, August 12, 2020 at 9:35:57 AM UTC-4, Sheldon wrote:
>>> On Tue, 11 Aug 2020 20:56:37 -0500, Sqwertz >
>>> wrote:
>>>
>>> >On Mon, 10 Aug 2020 21:21:10 -0600, 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
>>> >
>>> >snip
>>> >-sw
>>>
>>> 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,
>>
snip
This isn't a dish of potatoes with sauce poured over the cooked
potatoes no more than scalloped potatoes is a dish with sauce poured
over the cooked potatoes. The 'sauce' becomes part of the dish.
Janet US.

On Wed, 12 Aug 2020 12:24:42 -0400, Sheldon Martin wrote:

> Quality restaurants bring dressing for the diners to apply themselves,

Quality restaurants dress and toss the salad for you. Denny's and
Bobs Big Boy put it on the side.

> 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.

Heh. Packets of dressings are reserved for FAST FOOD ONLY.

-sw

"U.S. Janet B." wrote in message
...



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

======

Thank you








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