On Nov 5, 1:44*pm, Lou Decruss > wrote:
> On Fri, 5 Nov 2010 08:59:20 -0700 (PDT), Nancy2
>
>
>
>
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> > wrote:
> >On Nov 5, 10:36 am, Lou Decruss > wrote:
> >> I've been craving a nice tangy macaroni salad for days and I've got an
> >> unexpected day off for a change. I've made mac salad many times and
> >> it's always good but missing the tangy part I've run across once in
> >> awhile. Has anyone every used horseradish in theirs? Also would the
> >> food police come for me if I used small shells rather than elbow mac?
>
> >> So how you make your salad tangy?
>
> >> TIA,
>
> >> Lou
>
> >I don't think the food police care about the shape of the pasta - I
> >often use Rotini, multi-colored, and bowties, etc. *(Rotini is really
> >good in mac salad ... it has more substance than elbow.)
>
> OK then. *The shells it is!
>
> >I suppose prepared horseradish would do the tangy trick - or you could
> >use red pepper (cayenne) flakes ... a few drops of Tabasco or
> >Sriracha....or put some jalapenos in it. *If that's too strong, you
> >could always use some pickle juice....I'd mix a small amount of
> >horseradish and, separately, pickle juice, into small bits of mayo and
> >see what you like best. *Maybe lemon or lime juice would work, too.
>
> The sriracha is a distinct possibility but probably as a small batch
> of it. *I don't think Louise can handle it. *
>
> Hummmm......Just looked and I can't find any. *I'm a pig with the
> stuff but I do have sambal oelek. *
>
> Thanks for the good ideas Nancy.
>
> Lou- Hide quoted text -
>
> - Show quoted text -

I had to ask for the sriracha at my supermarket - and was told to look
for the red plastic bottle with a green cap, with a rooster on it.
You'll find it in the Asian food section.

N.