On Fri, 4 Jun 2021 19:03:54 -0500, Sqwertz >
wrote:
>Is this a revived fad lately? It seems to be around here. Sprouts
>has one that's good, fair amount of egg and wet, but too sweet -
>and $4 quart. Also, Texas Kitchens has one, but hardly any egg,
>bland, not sweet, made from third-party drums of preserved shit all
>mixed together with more added preservative: $4 PINT.
>https://www.ronsfoods.com/product/de...-potato-salad/
>
>Screw that! We can do better at a mere $1.70 for 1.5 quarts. What
>else you gonna today, mow the lawn again? <yawn>
>
>---------------------
>
>SQWERTZ'S DEVILED EGG POTATO SALAD
>
>NOTES:
>
>You may boil the eggs with the potatoes after the potatoes come to a
>rolling simmer. Just be sure to the eggs out after 11 minutes,
>crack shells lightly, and cool in ice water before peeling. ALWAYS
>ADD COLD - RIGHT FROM THE FRIDGE - EGGS TO HOT 190F+ WATER FOR EASY
>PEELING. I pierce the large end of the eggs with the egg thingy just
>as I add them to the hot water.
>
>A few too many words about HORSERADISH:
>
>The horseradish and mustard add the "Devil" to the eggs. Once you
>use fresh grated horseradish you'll never go back to bottled. A
>thick half-donkey dick root of about 1-pound will last 9-12 months
>in the fridge loosely wrapped in a plastic bag. Always opt for the
>thicker scrotum end. Thinner roots of less than 1.25" girth will
>only last 3-5 months(*).
>
>https://i.postimg.cc/jjk9SmWH/Horseradish-Root.jpg
>
>Horseradish oil, powdered horseradish/wasabi powder (not old and
>stale), or wasabi paste in tubes is also acceptable. Use half as
>much powdered horseradish as fresh grated and proceed with curing
>with water TWICE AS LONG and then setting with vinegar. For
>horseradish oil, use 3/4 TB in this recipe. For paste in tubes use
>1 TB stright from the tube. If there's any humanity left in this
>world, ANYTHING BUT JARRED HORSERADISH!
>
>-------------------------
>In a large mixing bowl:
>
>2lbs skin-on white potatoes, split or thirded into big even size
>chunks and simmered until tender. Dice to approx 2/3" when semi
>cooled.
>
>6 Large hard boiled eggs, cut into 6ths.
>
>-------------------------
>In separate smaller mixing bowl 1 Qt bowl for dressing:
>
>1.5 TB fresh Microplaned horseradish mixed with half as much cold
>water and mooshed to make a paste. Cure (let sit) for 4 minutes and
>then set (mix) with 2 TB white wine vinegar.
>
>2 TB dijon mustard.
>2 TB yellow mustard
>3/4 cup mayo
>1/4 cup sour cream
>3 TB minced pickle or dill relish pressed of liquid in paper towel.
>3 TB finely minced red/yellow onion
>1/2 tsp salt or celery salt
>1 tsp finely ground black pepper
>pinch of MSG
>Optional: Finely diced de-stringed celery
>
>------------------------
>Mix the dressing ingredients well and combine with the boiled and
>diced eggs and potatoes gently with a wide rubber spatula. Transfer
>to a lidded serving bowl or storage container. Sprinkle with paprika
>or chipotle powder. Refrigerate for at least 4 hours. Eat it.
>
>(*) JFTR, my neighbor 300 yards away has a donkey. No Sheldon, you
>may not visit it late at night. There ARE cameras pointed at the pen
>and any footage WILL be posted here, no doubt.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.