On Wed, 23 Jul 2008 06:05:22 -0400, "kilikini"
> wrote:

>Wayne Boatwright wrote:
>> On Tue 22 Jul 2008 06:22:06p, Melba's Jammin' told us...
>>
>>> In article >,
>>> Lou Decruss > wrote:
>>>
>>>> On Mon, 21 Jul 2008 19:50:54 -0500, Melba's Jammin'
>>>> > wrote:
>>>>
>>>>> Did you include the chicken base? I really think that makes the
>>>>> difference. Mine tastes an awful lot like what Cub is offering in
>>>>> the deli. :-)
>>>>
>>>> I'm curious about the chicken base. I make a dish with thinly
>>>> sliced spuds layered with salsa and cheese. I par-cook the spuds
>>>> in chicken broth. I imagine the effect would be similar. Thanks
>>>> for the tip.
>>>>
>>>> Lou
>>>
>>> I was trying to replicate the flavor of the stuff I can buy at Cub
>>> and it seemed like there was just a hint of the chicken base. I
>>> don't think just salt would do it. YMMV.
>>
>> One of the potato salad recipes from an edition of Joy of Cooking
>> calls for using warm chicken broth and some vinegar on the warm
>> potatoes. I've been doing this for years.
>
>The more I'm reading about this, the more I like the idea of chicken broth
>with the potatoes. I've never seen a recipe like that before. I'm going to
>have to make one up. (With peas added. <g> )
>
>kili
>

we could have a potato salad cook-off. kind of like a chili cook-off,
but probably more boring and with less drinking.

your pal,
blake
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