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REC: Hot German Potato Salad
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 |
REC: Hot German Potato Salad
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 |
REC: Hot German Potato Salad
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 |
REC: Hot German Potato Salad
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 |
REC: Hot German Potato Salad
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 |
REC: Hot German Potato Salad
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 |
REC: Hot German Potato Salad
Also Janet at the end, please say 'serving' instead of 'service', next time.
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REC: Hot German Potato Salad
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REC: Hot German Potato Salad
On Tuesday, August 11, 2020 at 3:42:06 PM UTC-4, U.S. Janet B. wrote:
> or On Tue, 11 Aug 2020 12:09:01 -0700 (PDT), > wrote: > > >Also Janet at the end, please say 'serving' instead of 'service', next time. > > I was thinking in terms of preparing and offering the food to diners. > (Like the food is ready and setting on the table for family dining.) > Are you thinking of the amount given to each individual or the > physical act of dishing out food, or how many portions in the entire > recipe? > I believe that I have seen my way used but would appreciate > clarification from someone. > > Janet US It's a trifle British (or 19th Century), but a perfectly understandable idiom. Cindy Hamilton |
REC: Hot German Potato Salad
On Tue, 11 Aug 2020 13:04:44 -0700 (PDT), Cindy Hamilton
> wrote: >On Tuesday, August 11, 2020 at 3:42:06 PM UTC-4, U.S. Janet B. wrote: >> or On Tue, 11 Aug 2020 12:09:01 -0700 (PDT), >> wrote: >> >> >Also Janet at the end, please say 'serving' instead of 'service', next time. >> >> I was thinking in terms of preparing and offering the food to diners. >> (Like the food is ready and setting on the table for family dining.) >> Are you thinking of the amount given to each individual or the >> physical act of dishing out food, or how many portions in the entire >> recipe? >> I believe that I have seen my way used but would appreciate >> clarification from someone. >> >> Janet US > >It's a trifle British (or 19th Century), but a perfectly understandable idiom. I'd have thought/guessed that 'serving' refers more to a home context and 'service' more to a professional/hospitality context. |
REC: Hot German Potato Salad
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REC: Hot German Potato Salad
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 |
REC: Hot German Potato Salad
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 |
REC: Hot German Potato Salad
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 |
REC: Hot German Potato Salad
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REC: Hot German Potato Salad
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! |
REC: Hot German Potato Salad
Bruce wrote:
> On Tue, 11 Aug 2020 13:04:44 -0700 (PDT), Cindy Hamilton > wrote: > >>On Tuesday, August 11, 2020 at 3:42:06 PM UTC-4, U.S. Janet B. wrote: >>> or On Tue, 11 Aug 2020 12:09:01 -0700 (PDT), >>> wrote: >>> >>> >Also Janet at the end, please say 'serving' instead of 'service', next time. >>> >>> I was thinking in terms of preparing and offering the food to diners. >>> (Like the food is ready and setting on the table for family dining.) >>> Are you thinking of the amount given to each individual or the >>> physical act of dishing out food, or how many portions in the entire >>> recipe? >>> I believe that I have seen my way used but would appreciate >>> clarification from someone. >>> >>> Janet US >> >>It's a trifle British (or 19th Century), but a perfectly understandable idiom. > > I'd have thought/guessed that 'serving' refers more to a home context > and 'service' more to a professional/hospitality context. i'm not sure what the comment is about, but "a serving", "serving size" and "serving suggestions" used to be common things printed on packages here. i don't really see or read too many packages these days to know if that is still the case. the ideas of serving dinner, serving someone at the table, taking a single serving of some item, these are all common concepts to me even if i don't think of them in those words when i'm doing them (i just do things i don't necessarily have to put words to things as i do them). songbird |
REC: Hot German Potato Salad
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. |
REC: Hot German Potato Salad
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 |
REC: Hot German Potato Salad
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. |
REC: Hot German Potato Salad
"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:) -- This email has been checked for viruses by AVG. https://www.avg.com |
REC: Hot German Potato Salad
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 ****. |
REC: Hot German Potato Salad
On Wednesday, August 12, 2020 at 2:13:26 PM UTC-4, Bruce wrote:
> 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 ****. He'd be amazed if he ever ate at a *real* quality restaurant. Can you imagine a chef letting a salad out of his kitchen that wasn't properly dressed? And none of this "Do you want Ranch, Eyetalian, Blue Cheese, or Thousand Island?" You get the dressing that matches the salad. Cindy Hamilton |
REC: Hot German Potato Salad
Bruce wrote:
> 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 ****. > No, there's the gold coin. All other restaurants are tiad. |
REC: Hot German Potato Salad
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. |
REC: Hot German Potato Salad
On Wed, 12 Aug 2020 11:32:43 -0700 (PDT), Cindy Hamilton
> wrote: >On Wednesday, August 12, 2020 at 2:13:26 PM UTC-4, Bruce wrote: >> 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 ****. > >He'd be amazed if he ever ate at a *real* quality restaurant. Can >you imagine a chef letting a salad out of his kitchen that wasn't >properly dressed? And none of this "Do you want Ranch, Eyetalian, >Blue Cheese, or Thousand Island?" You get the dressing that matches >the salad. I believe he only goes to this -probably watered down- "Chinese" place. |
REC: Hot German Potato Salad
On Wednesday, August 12, 2020 at 2:44:24 PM UTC-4, 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, > > > > > >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'm talking five star restaurants and those that aspire to be. Even the quite nice place where I get a $10 meal-sized Greek salad tosses the lettuce with the dressing. (Yes, I know _real_ Greek salads don't have lettuce, but this is America.) Same thing with our Turkish restaurant, although I don't often get the salad since their soups are extraordinary. At ordinary restaurants, I don't mind dressing on the side, especially if the alternative is to have the salad inundated with dressing. Cindy Hamilton |
REC: Hot German Potato Salad
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REC: Hot German Potato Salad
Bruce wrote:
> On Wed, 12 Aug 2020 11:32:43 -0700 (PDT), Cindy Hamilton > > wrote: > >> On Wednesday, August 12, 2020 at 2:13:26 PM UTC-4, Bruce wrote: >>> 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 ****. >> >> He'd be amazed if he ever ate at a *real* quality restaurant. Can >> you imagine a chef letting a salad out of his kitchen that wasn't >> properly dressed? And none of this "Do you want Ranch, Eyetalian, >> Blue Cheese, or Thousand Island?" You get the dressing that matches >> the salad. > > I believe he only goes to this -probably watered down- "Chinese" > place. > Yes, the famous gold coin. Else he confines his meals to kosher jewish delis. |
REC: Hot German Potato Salad
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REC: Hot German Potato Salad
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. |
REC: Hot German Potato Salad
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 |
REC: Hot German Potato Salad
On Wed, 12 Aug 2020 21:17:07 -0500, Sqwertz >
wrote: >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 So says the Fast Food maven. Most high end restaurants offer a selection of packets... actually packets are far more sanitary than a crowd dipping out dressings from tubs... same is true for all condiments, including butter pats, coffee creamer, jams, syrups, etc. Also costs less as there's far less waste/spoilage. |
REC: Hot German Potato Salad
On 2020-08-13 11:48 a.m., Sheldon Martin wrote:
> On Wed, 12 Aug 2020 21:17:07 -0500, Sqwertz > > wrote: > >> 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 > > So says the Fast Food maven. Most high end restaurants offer a > selection of packets... actually packets are far more sanitary than a > crowd dipping out dressings from tubs... same is true for all > condiments, including butter pats, coffee creamer, jams, syrups, etc. > Also costs less as there's far less waste/spoilage. > I don't recall ever seeing packets in restaurants, but I imagine they might become a lot more common post pandemic when people will be eschewing anything that might have been touched by other grubby fingers. I used to resent packaged creamers and sugar in nice restaurants. I was used to pitchers and sugar bowls or cubes. I was surprised when out for dinner with my cousin that he preferred them and talked about all the nasty things that people might do to them. I would imagine that individual packets of jams and jellies would be more expensive than jar. Amazon sells cases of 200 for $34.23 CDN. or 200 jam, 200 peanut butter and 200 honey for $101.13. You can get 6kg (13lb) of PB for the same price. The savings would be in the reduce waste, though it should be noted that people often pocket some of the extras for use later. I don't often have peanut butter in the house, so I appropriate packages of PB to use for mouse trap bait. Years ago when I worked in the Fort Erie area we often went for coffee at a small diner. We would get coffee and toast. They would bring out a bowl with a selection of jams and jellies. Toast with jam was 25 cents (1978). I like cinnamon toast, for for some reason they charged 40 cents for that. I refused to pay the extra for cinnamon when you could have unlimited jam packets for less. |
REC: Hot German Potato Salad
On Thursday, August 13, 2020 at 11:48:45 AM UTC-4, Sheldon wrote:
> On Wed, 12 Aug 2020 21:17:07 -0500, Sqwertz > > wrote: > > >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 > > So says the Fast Food maven. Most high end restaurants offer a > selection of packets... actually packets are far more sanitary than a > crowd dipping out dressings from tubs... same is true for all > condiments, including butter pats, coffee creamer, jams, syrups, etc. > Also costs less as there's far less waste/spoilage. What do you consider a high-end restaurant? Denny's? High-end restaurants make their own salad dressings. Cindy Hamilton |
REC: Hot German Potato Salad
On Thursday, August 13, 2020 at 11:48:45 AM UTC-4, Sheldon wrote:
> On Wed, 12 Aug 2020 21:17:07 -0500, Sqwertz > > wrote: > > >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 > > So says the Fast Food maven. Most high end restaurants offer a > selection of packets... actually packets are far more sanitary than a > crowd dipping out dressings from tubs... same is true for all > condiments, including butter pats, coffee creamer, jams, syrups, etc. > Also costs less as there's far less waste/spoilage. Sheldon, have you ever been to a high-end restaurant? Ever? |
REC: Hot German Potato Salad
Bruce wrote:
> On Thursday, August 13, 2020 at 11:48:45 AM UTC-4, Sheldon wrote: >> On Wed, 12 Aug 2020 21:17:07 -0500, Sqwertz > >> wrote: >> >>> 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 >> >> So says the Fast Food maven. Most high end restaurants offer a >> selection of packets... actually packets are far more sanitary than a >> crowd dipping out dressings from tubs... same is true for all >> condiments, including butter pats, coffee creamer, jams, syrups, etc. >> Also costs less as there's far less waste/spoilage. > > Sheldon, have you ever been to a high-end restaurant? Ever? > Yes, he dined at the golden coin. |
REC: Hot German Potato Salad
On Thursday, August 13, 2020 at 1:36:35 PM UTC-4, Bruce wrote:
> On Thursday, August 13, 2020 at 11:48:45 AM UTC-4, Sheldon wrote: > > On Wed, 12 Aug 2020 21:17:07 -0500, Sqwertz > > > wrote: > > > > >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 > > > > So says the Fast Food maven. Most high end restaurants offer a > > selection of packets... actually packets are far more sanitary than a > > crowd dipping out dressings from tubs... same is true for all > > condiments, including butter pats, coffee creamer, jams, syrups, etc. > > Also costs less as there's far less waste/spoilage. > > Sheldon, have you ever been to a high-end restaurant? Ever? I'm trying to picture Alain Ducasse letting his restaurant put out packets of salad dressings. I think my head is going to explode. Even much more modest restaurants make their own dressings. A _bar_ in the next town over makes their dressings from scratch, FFS. The creamy garlic at a local German restaurant tastes of fresh buttermilk. You can always tell whether a dressing is made from scratch: the pre-made ones always taste cooked and like chemicals. Cindy Hamilton |
REC: Hot German Potato Salad
On Thu, 13 Aug 2020 10:45:55 -0700 (PDT), Cindy Hamilton
> wrote: >On Thursday, August 13, 2020 at 1:36:35 PM UTC-4, Bruce wrote: >> On Thursday, August 13, 2020 at 11:48:45 AM UTC-4, Sheldon wrote: >> > >> > So says the Fast Food maven. Most high end restaurants offer a >> > selection of packets... actually packets are far more sanitary than a >> > crowd dipping out dressings from tubs... same is true for all >> > condiments, including butter pats, coffee creamer, jams, syrups, etc. >> > Also costs less as there's far less waste/spoilage. >> >> Sheldon, have you ever been to a high-end restaurant? Ever? > >I'm trying to picture Alain Ducasse letting his restaurant put out >packets of salad dressings. I think my head is going to explode. > >Even much more modest restaurants make their own dressings. A >_bar_ in the next town over makes their dressings from scratch, FFS. >The creamy garlic at a local German restaurant tastes of fresh >buttermilk. > >You can always tell whether a dressing is made from scratch: the >pre-made ones always taste cooked and like chemicals. Yes, I think those packets are only for fast food joints and other low-level places. No real chef would use them. |
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