Oh pshaw, on Sun 13 Aug 2006 11:58:36a, Kthonian meant to say...

> One time on Usenet, Wayne Boatwright <wayneboatwright_at_gmail.com>
> said:
>> Oh pshaw, on Sun 13 Aug 2006 11:47:05a, Goomba38 meant to say...
>>
>> > mob-barley wrote:
>> >> what do some of you use to garnish with
>> >>
>> >> im sure everyone knows this, a sprig of parsley eaten after a meal
>> >> acts like a breath mint. it's not just for looks.
>> >>
>> >> however! i would never put parsley on the same plate with lamb chops
>> >> it's just tacky, I would never serve mint jelly with lamb chops!
>> >> it's tacky
>> >
>> > I think Paprika as a garnish is tacky. Diff'strokes I guess?
>>
>> LOL! I guess. I like a very light dusting of paprika on potato salad
>> or coleslaw. Otherwise, I only use it *in* cooking.
>
> I'm with you, Wayne -- I took potato salad to Sibling's house
> yesterday, and I garnished with sliced hard-cooked eggs (thanks
> again, Nancy!) and paprika:
>
> Potato Salad
>
> 6 medium potatos, boiled then cut into small cubes
> 1/2 small onion, chopped fine
> 6 hard boiled eggs, chopped
> Sweet pickle, chopped
> Salt & Pepper
> Worcestershire Sauce
> Yellow Mustard
> Mayonnaise
>
> Combine first three ingredients, mixing gently but
> well with large spoon. Add sweet pickle to taste,
> again stirring well. Dribble Worcestershire and
> mustard once or twice around top of salad, sprinkle
> with salt and pepper. Mix again, add mayonnaise by
> large spoonfulls, mixing well to taste. Chill at
> least 2 hours before serving, overnight is better.

Sounds delish, but I would also add some celery.

> I always put paprika on my devilled eggs too...
>

Yep, devilled eggs, too. I forgot to mention it.

--
Wayne Boatwright
__________________________________________________

Any wire cut to length will be too short.