Is it as hot elsewhere than Pennsylvania?

Just curious.

Andy

"Andy" <q> wrote in message ...
> Is it as hot elsewhere than Pennsylvania?
>
> Just curious.
>

Over 100 in NC. Watermelon season, mmmm.

Andy wrote:

> Is it as hot elsewhere than Pennsylvania?
>
> Just curious.
>

It's pretty hot and sticky here in the Niagara peninsula.

Andy wrote:
> Is it as hot elsewhere than Pennsylvania?
>
> Just curious.
>
> Andy
94F with 96% humidity here in SW Louisiana. That's why air conditioning
is more important to us than heating. No rain in several days so having
to water the gardens. Luckily our city water is at a fixed price.

OB: dinner tonight will be a chef's salad with home grown tomatoes,
squash, carrots, cukes, celery leaf and other herbs plus some chopped
ham and sharp cheddar shredded.

Dave Smith wrote:

> Andy wrote:
>
> > Is it as hot elsewhere than Pennsylvania?
> >
> > Just curious.
> >
>
> It's pretty hot and sticky here in the Niagara peninsula.


Man, three weeks ago the wind chill here in Chicawgo as around 30 degrees
(F) and peeps were running around in their winter clothes...

Now its steamy and stormy, I've got the AC on and it looks like it'll be on
for the rest 'o the week...

No spring to speak of, just going from cold to now hot...

Some local weather guy said that cold springs are followed by hot summers
64% of the time...

--
Best
Greg

Michael "Dog3" wrote:

> Andy <q> : in rec.food.cooking
>
> > Is it as hot elsewhere than Pennsylvania?
> >
> > Just curious.
>
> 90s here for the past 2 days. Gas grill is on the blink dammit. I'm down
> to a microwave oven in the basement to cook with. We'll be dining out
> tonight.


I've not used the stove for a few days now, tonight I'll be making a tilapia
and veg "stir fry" in the microwave, all the veg is prepped (red bell
pepper, scallions, carrots, celery, water chestnuts, etc....). The sauce
thingy is a concoction of Mae Ploy chile sauce, fish sauce, ginger, LOTS 'o
garlic, a bit of tamarind "juice" (from a Knorr packet, actually), and a
smidge of coconut milk...will be garnished with sesame seeds and fried
onion/garlic. I'll microwave some shrimp - flavoured noodles to go with...

The tilapia was frozen, it was $2.99 for a pound bag at Treasure Island.
Never tried it before, so I thought what the 'ell...

Doesn't look like I'll be doing any bread baking for awhiles, but I've got
several loaves in the freezer...


--
Best
Greg

On Sun, 08 Jun 2008 21:17:14 GMT, "Michael \"Dog3\""
> wrote:

>George Shirley > news:kNX2k.1294$AJ6.1107
: in rec.food.cooking
>
>> 94F with 96% humidity here in SW Louisiana. That's why air conditioning
>> is more important to us than heating. No rain in several days so having
>> to water the gardens. Luckily our city water is at a fixed price.
>
>Last I checked it was 92 with 78% humidity. I rode this morning and took
>care of a few obligations this am and haven't left the house since about
>1pm. Too hot for me. IIRC we get the water bill maybe 2x a year. All I
>know is I get glared at when the second one get here in about September. I
>don't even ask what it is anymore.
>
>Michael

89F with 11% humidity here in Albuquerque, NM. This is why I like the
summers out west.
I can cool my house with a swamp cooler...and even then, I turn it on
maybe late in the day for a few hours, then turn it off again til the
next day. The house is nice and cool....

OB food: Just went out to buy some chicken for fried chicken. Got
that, but the store also had a sale on butter at $1.67/pound. I got a
ton of it, for the freezer. They also had an instore special on
antibiotic-free chickens, at $0.64/pound. I got 3 of them, and I
think I will roast one later on a la Marcella Hazan, aka as porno
chicken. I am also thinking of making the first potato salad of the
season...

Christine

Michael \"Dog3\" wrote:

> We've got the same thing going on here. We went from cold and rain, rain,
> rain right into the 90s. We skipped the 70s and 80s which are normal for
> this time of year. One of the weatherpersons said we are 3 weeks behind
> schedule for storms etc. which means we'll be 3 weeks ahead of schedule in
> temperatures. I suppose that means we're actually into July weather wise.
>

Same here. It was hot for a few days last month and then cooled off until a
few days ago and then the temperature soared to about 90, which is hot for
here. We melt in the heat.

"Michael "Dog3"" > wrote in message
. ..
> Andy <q> : in rec.food.cooking
>
>> Is it as hot elsewhere than Pennsylvania?
>>
>> Just curious.
>
> 90s here for the past 2 days. Gas grill is on the blink dammit. I'm down
> to a microwave oven in the basement to cook with. We'll be dining out
> tonight.
>
> Michael
>
>
> --
> "I'd like to be in Hell in time for dinner"
> -Edward H. Ruloff
>
> To email - michael at lonergan dot us dot com

The weather is Horseshit here in Wa.state.
Rain over and over. we haven't seen 70 in 2 weeks Iirc

Nina wrote:
> Andy wrote:
> >Is it as hot elsewhere than Pennsylvania?
>
> Upstate NY. �Yes.
>
> And my mother says, melting in Baltimore.

Northern Catskills is a steam bath... got mowing done between
lightening, thunder, and occasional torrential rains... all I did for
dinner is hard cook a dozen eggs.

On Jun 8, 1:19 pm, Andy <q> wrote:
> Is it as hot elsewhere than Pennsylvania?
>
> Just curious.
>

It was 80° when we were in Marin County today, maybe it got to 65°
here in San Francisco. How hot was Pennsylvania?

Andy wrote:
> Is it as hot elsewhere than Pennsylvania?
>
> Just curious.
>
> Andy

Boise topped out at 68F today -- a slight improvement from yesterday. They
are promising 72 for tomorrow -- yippee
Janet

On Sun, 8 Jun 2008 17:16:25 -0700 (PDT), sf >
wrote:

>On Jun 8, 1:19 pm, Andy <q> wrote:
>> Is it as hot elsewhere than Pennsylvania?
>>
>> Just curious.
>>
>
>It was 80° when we were in Marin County today, maybe it got to 65°
>here in San Francisco. How hot was Pennsylvania?


Here in northern NJ, my back deck was 106 in the sun this afternoon.
In the shade we only got up to 99. Yesterday our high was 100 in the
shade.

99 is forecast for tomorrow. We haven't had a heat wave like this in a
few years, and not this early in the season in memory.

Boron

In article >, Andy <q> wrote:

> Is it as hot elsewhere than Pennsylvania?

I went to the Commerce Bank bike race today in Philadelphia, just to
watch the race and take in the site, and shoot some photos. I have done
this two or three times before and I walked for several hours, no
problem. Today, the heat and humidity really got to me and I could only
go for a couple hours before I ended up at Little Pete's diner for a
late lunch. It amazes me how those bikers could be out in such hot humid
weather pouring out their energy to ride over such hilly terrain.

On Sun 08 Jun 2008 06:19:43p, Stan Horwitz told us...

> In article >, Andy <q> wrote:
>
>> Is it as hot elsewhere than Pennsylvania?
>
> I went to the Commerce Bank bike race today in Philadelphia, just to
> watch the race and take in the site, and shoot some photos. I have done
> this two or three times before and I walked for several hours, no
> problem. Today, the heat and humidity really got to me and I could only
> go for a couple hours before I ended up at Little Pete's diner for a
> late lunch. It amazes me how those bikers could be out in such hot humid
> weather pouring out their energy to ride over such hilly terrain.
>

My boss travels widely to complete in Iron Man competitions several times a
year. That has included our local area in AZ. I don't know how he does it.

The heat here in AZ I can take as long as it isn't for extended periods of
time, but heat *and* high humidity is a killer for me.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Ask not for whom the bell tolls; let
the machine get it.
-------------------------------------------

Christine Dabney said...

> On Sun, 08 Jun 2008 21:17:14 GMT, "Michael \"Dog3\""
> > wrote:
>
>>George Shirley > news:kNX2k.1294$AJ6.1107
: in rec.food.cooking
>>
>>> 94F with 96% humidity here in SW Louisiana. That's why air conditioning
>>> is more important to us than heating. No rain in several days so having
>>> to water the gardens. Luckily our city water is at a fixed price.
>>
>>Last I checked it was 92 with 78% humidity. I rode this morning and took
>>care of a few obligations this am and haven't left the house since about
>>1pm. Too hot for me. IIRC we get the water bill maybe 2x a year. All I
>>know is I get glared at when the second one get here in about September.
I
>>don't even ask what it is anymore.
>>
>>Michael
>
> 89F with 11% humidity here in Albuquerque, NM. This is why I like the
> summers out west.
> I can cool my house with a swamp cooler...and even then, I turn it on
> maybe late in the day for a few hours, then turn it off again til the
> next day. The house is nice and cool....
>
> OB food: Just went out to buy some chicken for fried chicken. Got
> that, but the store also had a sale on butter at $1.67/pound. I got a
> ton of it, for the freezer. They also had an instore special on
> antibiotic-free chickens, at $0.64/pound. I got 3 of them, and I
> think I will roast one later on a la Marcella Hazan, aka as porno
> chicken. I am also thinking of making the first potato salad of the
> season...
>
> Christine


Christine,

I had a chilled bag o' salad and a "Newman's Own" olive oil and vinegar
salad dressing.

Andy

Sheldon wrote:
> Nina wrote:
>> Andy wrote:
>>> Is it as hot elsewhere than Pennsylvania?
>> Upstate NY. �Yes.
>>
>> And my mother says, melting in Baltimore.
>
> Northern Catskills is a steam bath... got mowing done between
> lightening, thunder, and occasional torrential rains... all I did for
> dinner is hard cook a dozen eggs.
>


Nope.

We're having a very late spring in Colorado, or so the farmers are
complaining.

We've had a few days in the 80s, but many more 60s and 70s. Although we
haven't had consistent late afternoon thundershowers (June here, just
like August weather in the northeast) they've had them further east of
us, with baseball sized hail and tornadoes. It's probably the only
thing that will save many mountain communities from severe snowmelt
flooding this year as they have had record snowfall (as late as last week!)

A cool, rainy summer is just fine by me. Those years when we have
20 or 30 days of 100+deg. are just miserable.

gloria p
sympathetic to all of you in
the torrid regions

Stan Horwitz said...

> In article >, Andy <q> wrote:
>
>> Is it as hot elsewhere than Pennsylvania?
>
> I went to the Commerce Bank bike race today in Philadelphia, just to
> watch the race and take in the site, and shoot some photos. I have done
> this two or three times before and I walked for several hours, no
> problem. Today, the heat and humidity really got to me and I could only
> go for a couple hours before I ended up at Little Pete's diner for a
> late lunch. It amazes me how those bikers could be out in such hot humid
> weather pouring out their energy to ride over such hilly terrain.


Stan,

Glad YOU survived!

Andy

In article >, Andy <q> says...
> Is it as hot elsewhere than Pennsylvania?
>
> Just curious.
>
> Andy
>

Yes it is! I rolled out of bed at 9:30AM and looked at the temperature,
94F with 51% humidity.

Right now it's a toasty 77F, at 2AM no less.

Christine Dabney > wrote in
:

> I am also thinking of making the first potato salad of the
> season...
>

Stir a little curry in the mayo before you add it the salad. You want to
aim for just a hint of cury taste....

--

The house of the burning beet-Alan

Michael "Dog3" wrote:

> Andy <q> : in
> rec.food.cooking
>
> > Is it as hot elsewhere than Pennsylvania?
> >
> > Just curious.
>
> 90s here for the past 2 days.

Yeah, sticky ain't it?

> Gas grill is on the blink dammit. I'm
> down to a microwave oven in the basement to cook with. We'll be
> dining out tonight.

I had the usual stir-fry, but I don't make dinner until after 9 most
nights. And a nice bowl of vanilla ice cream with local strawberries on
top.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Gloria P" > wrote in message
. ..
> Sheldon wrote:
>> Nina wrote:
>>> Andy wrote:
>>>> Is it as hot elsewhere than Pennsylvania?
>>> Upstate NY. ?Yes.
>>>
>>> And my mother says, melting in Baltimore.
>>
>> Northern Catskills is a steam bath... got mowing done between
>> lightening, thunder, and occasional torrential rains... all I did for
>> dinner is hard cook a dozen eggs.
>>
>
>
> Nope.
>
> We're having a very late spring in Colorado, or so the farmers are
> complaining.
>
> We've had a few days in the 80s, but many more 60s and 70s. Although we
> haven't had consistent late afternoon thundershowers (June here, just like
> August weather in the northeast) they've had them further east of us, with
> baseball sized hail and tornadoes. It's probably the only thing that will
> save many mountain communities from severe snowmelt flooding this year as
> they have had record snowfall (as late as last week!)
>
> A cool, rainy summer is just fine by me. Those years when we have
> 20 or 30 days of 100+deg. are just miserable.
>
> gloria p
> sympathetic to all of you in
> the torrid regions

Monday morning, 6:23AM. 81 degrees, 70% humidity.

6:56am
Indoors:
86.7
58% humidity
Data courtesy Kestrel 4000 portable weather station

Andy

hahabogus wrote:
> Christine Dabney > wrote in
> :
>
>> I am also thinking of making the first potato salad of the
>> season...
>>
>
> Stir a little curry in the mayo before you add it the salad. You want to
> aim for just a hint of cury taste....
>


That works very well in chicken salad, also.

gloria p

"Gloria P" > wrote in message

> hahabogus wrote:
>> Christine Dabney > wrote in
>> :
>>
>>> I am also thinking of making the first potato salad of the
>>> season...
>>>
>>
>> Stir a little curry in the mayo before you add it the salad. You
>> want to aim for just a hint of cury taste....
>>
>
>
> That works very well in chicken salad, also.
>
If you can spare the time to toast the curry powder a little in a dry
pan, the taste will be improved. If you really want a curry mayonnaise,
a table spoon or two of chopped onion cooked with curry powder works
well. This is can be added to bottled mayonnaise and with some lemon
juice makes the curry sauce often served with beef fondue in
Switzerland.
--
Jim Silverton
Potomac, Maryland

On Jun 8, 3:23*pm, "Mike" > wrote:
> "Michael "Dog3"" > wrote in message
>
> . ..
>
>
>
>
>
> > Andy <q> :in rec.food.cooking
>
> >> Is it as hot elsewhere than Pennsylvania?
>
> >> Just curious.
>
> > 90s here for the past 2 days. *Gas grill is on the blink dammit. I'm down
> > to a microwave oven in the basement to cook with. We'll be dining out
> > tonight.
>
> > Michael
>
> > --
> > "I'd like to be in Hell in time for dinner"
> > -Edward H. Ruloff
>
> > To email - michael at lonergan dot us dot com
>
> The weather is Horseshit here in Wa.state.
> Rain over and over. * we haven't seen 70 *in 2 weeks * Iirc- Hide quoted text -
>
> - Show quoted text -

No doubt- they are talking about a record for the lowest high temp-
snow level dropping to '2500 feet tonight. It sucks, huh?? I guess the
nicer weather will arrive July 5th...

"Nina" > wrote in message
...
> On Sun, 08 Jun 2008 15:19:04 -0500, Andy <q> wrote:
>
>>Is it as hot elsewhere than Pennsylvania?
>
> Upstate NY. Yes.
>
> And my mother says, melting in Baltimore.

I can back her up on that. It's been just awful here lately. More like
July - August weather than early June.

Hard to believe that just a few weeks ago my mom drove through a *snowstorm"
on her way home to north-central PA from our place here in MD. She drove
past a bank in her town the other day and saw the temp. was 104 (this was at
7:30 p.m.).

Mary

Michael "Dog3" wrote:

> "Default User" > news:6b3vj6F39sia4U1
> @mid.individual.net: in rec.food.cooking
>
> > I had the usual stir-fry, but I don't make dinner until after 9 most
> > nights. And a nice bowl of vanilla ice cream with local
> > strawberries on top.
>
> Where did you get the berries Brian? I got some from Sappington
> Farmer's Market that were pretty decent.

Thies Farm, the one on N. Hanley by 70.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Michael \"Dog3\" wrote:

>
> When I'm making curry I'll toast it in the pan a bit. Sometimes I'll make
> a curry stir fry and I'll toast the curry in a dry wok, add the oil to
> infuse it a bit and then I'll do the meat next. Really makes for a nice
> flavor.

That is the best way. I usually use curry paste. I heat up some oil in the pan
add the curry paste and stir it around for a while before adding the rest.

On Mon, 09 Jun 2008 09:22:57 -0600, Gloria P >
wrote:

>hahabogus wrote:
>> Christine Dabney > wrote in
>> :
>>
>>> I am also thinking of making the first potato salad of the
>>> season...
>>>
>>
>> Stir a little curry in the mayo before you add it the salad. You want to
>> aim for just a hint of cury taste....
>>
>
>
>That works very well in chicken salad, also.
>
>gloria p

Yes, I know it works well in chicken salad.

But I don't want it in my southern style potato salad. I like it just
the way it is..and it brings back memories of growing up and eating
cold potato salad in the summer.. Also just after it is made, when it
is slightly warm.

Christine

On Mon 09 Jun 2008 11:34:29a, Christine Dabney told us...

> On Mon, 09 Jun 2008 09:22:57 -0600, Gloria P >
> wrote:
>
>>hahabogus wrote:
>>> Christine Dabney > wrote in
>>> :
>>>
>>>> I am also thinking of making the first potato salad of the season...
>>>>
>>>
>>> Stir a little curry in the mayo before you add it the salad. You want
to
>>> aim for just a hint of cury taste....
>>>
>>
>>
>>That works very well in chicken salad, also.
>>
>>gloria p
>
> Yes, I know it works well in chicken salad.
>
> But I don't want it in my southern style potato salad. I like it just
> the way it is..and it brings back memories of growing up and eating
> cold potato salad in the summer.. Also just after it is made, when it
> is slightly warm.
>
> Christine
>

I made a small amount of potato salad last weekend for myself. David won't
eat it. That was the first for me this year, although I have no qualms
about having it any time of the year.

What do you put in your, Christine? I put chopped scallions, sliced
celery, either a bit of relish or chopped pickle, a few chopped stuffed
olives, light sprinkle of celery seed, and sometimes some dill weed. For
the dressing I use about 2/3 mayo and 1/3 sour cream, with some dry mustard
and cracked black pepper mixed in. Usually no additional salt, as the
potatoes were cooked with plenty of salt. On occasion I will put diced
cucumber.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/09(IX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
There are no answers, only
cross-references.
-------------------------------------------

On Mon, 09 Jun 2008 18:53:17 GMT, Wayne Boatwright
> wrote:


>What do you put in your, Christine? I put chopped scallions, sliced
>celery, either a bit of relish or chopped pickle, a few chopped stuffed
>olives, light sprinkle of celery seed, and sometimes some dill weed. For
>the dressing I use about 2/3 mayo and 1/3 sour cream, with some dry mustard
>and cracked black pepper mixed in. Usually no additional salt, as the
>potatoes were cooked with plenty of salt. On occasion I will put diced
>cucumber.

Waxy style potatoes boiled in their jackets, cut up while they are
still warm and then salted. Celery, onions, hard-cooked eggs, pickle
relish and juice, and mayonnaise. When I was growing up, we used to
use a bit of something called coleslaw dressing, but I haven't seen
that for years. Added a nice tang. I wish I could remember the brand
my mother used..

These days, I add a bit of mustard as well.

Very simple.

Christine

On Mon 09 Jun 2008 11:58:20a, Christine Dabney told us...

> On Mon, 09 Jun 2008 18:53:17 GMT, Wayne Boatwright
> > wrote:
>
>
>>What do you put in your, Christine? I put chopped scallions, sliced
>>celery, either a bit of relish or chopped pickle, a few chopped stuffed
>>olives, light sprinkle of celery seed, and sometimes some dill weed.
>>For the dressing I use about 2/3 mayo and 1/3 sour cream, with some dry
>>mustard and cracked black pepper mixed in. Usually no additional salt,
>>as the potatoes were cooked with plenty of salt. On occasion I will put
>>diced cucumber.
>
> Waxy style potatoes boiled in their jackets, cut up while they are
> still warm and then salted. Celery, onions, hard-cooked eggs, pickle
> relish and juice, and mayonnaise. When I was growing up, we used to
> use a bit of something called coleslaw dressing, but I haven't seen
> that for years. Added a nice tang. I wish I could remember the brand
> my mother used..
>
> These days, I add a bit of mustard as well.
>
> Very simple.
>
> Christine
>

Does Marzetti's Coleslaw Dressing ring a bell? I think they still make it,
but distribution may be spotty. It originated at Marzetti's Restaurant in
Columbus, OH. We used to use it, too.

Oh, I forgot... I cook my potatoes already cut in chunks. As soon as
they're drained and still hot, I drizzle over them a tablespoon of cider
vinegar and about the same amount of chicken broth. This all soaks into the
potatoes.

I don't do the hard-cooked eggs. I like them, but in in potato salad.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/09(IX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Lose not thy airspeed lest the ground
rise up and smite thee!
-------------------------------------------

Andy wrote:
> Is it as hot elsewhere than Pennsylvania?
>
> Just curious.
>
> Andy

I dunno. How hot is it there? Here it's in the 90s and has been since
Saturday. It will continue through tomorrow and then it will ONLY be in
the upper 80s. I loathe hot weather.

--
Jean B,

Wayne Boatwright > wrote in
6.120:

> On Mon 09 Jun 2008 11:34:29a, Christine Dabney told us...
>
>> On Mon, 09 Jun 2008 09:22:57 -0600, Gloria P >
>> wrote:
>>
>>>hahabogus wrote:
>>>> Christine Dabney > wrote in
>>>> :
>>>>
>>>>> I am also thinking of making the first potato salad of the
>>>>> season...
>>>>>
>>>>
>>>> Stir a little curry in the mayo before you add it the salad. You
>>>> want
> to
>>>> aim for just a hint of cury taste....
>>>>
>>>
>>>
>>>That works very well in chicken salad, also.
>>>
>>>gloria p
>>
>> Yes, I know it works well in chicken salad.
>>
>> But I don't want it in my southern style potato salad. I like it
>> just the way it is..and it brings back memories of growing up and
>> eating cold potato salad in the summer.. Also just after it is made,
>> when it is slightly warm.
>>
>> Christine
>>
>
> I made a small amount of potato salad last weekend for myself. David
> won't eat it. That was the first for me this year, although I have no
> qualms about having it any time of the year.
>
> What do you put in your, Christine? I put chopped scallions, sliced
> celery, either a bit of relish or chopped pickle, a few chopped
> stuffed olives, light sprinkle of celery seed, and sometimes some dill
> weed. For the dressing I use about 2/3 mayo and 1/3 sour cream, with
> some dry mustard and cracked black pepper mixed in. Usually no
> additional salt, as the potatoes were cooked with plenty of salt. On
> occasion I will put diced cucumber.
>

What??? No radish??? Try radish.

--

The house of the burning beet-Alan

Christine Dabney > wrote in
:

> On Mon, 09 Jun 2008 18:53:17 GMT, Wayne Boatwright
> > wrote:
>
>
>>What do you put in your, Christine? I put chopped scallions, sliced
>>celery, either a bit of relish or chopped pickle, a few chopped
>>stuffed olives, light sprinkle of celery seed, and sometimes some dill
>>weed. For the dressing I use about 2/3 mayo and 1/3 sour cream, with
>>some dry mustard and cracked black pepper mixed in. Usually no
>>additional salt, as the potatoes were cooked with plenty of salt. On
>>occasion I will put diced cucumber.
>
> Waxy style potatoes boiled in their jackets, cut up while they are
> still warm and then salted. Celery, onions, hard-cooked eggs, pickle
> relish and juice, and mayonnaise. When I was growing up, we used to
> use a bit of something called coleslaw dressing, but I haven't seen
> that for years. Added a nice tang. I wish I could remember the brand
> my mother used..
>
> These days, I add a bit of mustard as well.
>
> Very simple.
>
> Christine
>

Baked red potatoes rule for potato salad...plus you get the bonus of the
crispy skins...either re-baked with shredded cheese or in the salad

--

The house of the burning beet-Alan

On Mon 09 Jun 2008 10:21:32p, hahabogus told us...

> Wayne Boatwright > wrote in
> 6.120:
>
>> On Mon 09 Jun 2008 11:34:29a, Christine Dabney told us...
>>
>>> On Mon, 09 Jun 2008 09:22:57 -0600, Gloria P >
>>> wrote:
>>>
>>>>hahabogus wrote:
>>>>> Christine Dabney > wrote in
>>>>> :
>>>>>
>>>>>> I am also thinking of making the first potato salad of the
>>>>>> season...
>>>>>>
>>>>>
>>>>> Stir a little curry in the mayo before you add it the salad. You
>>>>> want to aim for just a hint of cury taste....
>>>>>
>>>>
>>>>
>>>>That works very well in chicken salad, also.
>>>>
>>>>gloria p
>>>
>>> Yes, I know it works well in chicken salad.
>>>
>>> But I don't want it in my southern style potato salad. I like it
>>> just the way it is..and it brings back memories of growing up and
>>> eating cold potato salad in the summer.. Also just after it is made,
>>> when it is slightly warm.
>>>
>>> Christine
>>>
>>
>> I made a small amount of potato salad last weekend for myself. David
>> won't eat it. That was the first for me this year, although I have no
>> qualms about having it any time of the year.
>>
>> What do you put in your, Christine? I put chopped scallions, sliced
>> celery, either a bit of relish or chopped pickle, a few chopped
>> stuffed olives, light sprinkle of celery seed, and sometimes some dill
>> weed. For the dressing I use about 2/3 mayo and 1/3 sour cream, with
>> some dry mustard and cracked black pepper mixed in. Usually no
>> additional salt, as the potatoes were cooked with plenty of salt. On
>> occasion I will put diced cucumber.
>>
>
> What??? No radish??? Try radish.
>

My mom almost always put radishes in her potato salad. Sometimes I do, but
I don't usually have them on hand. It's a nice addition.

--
Wayne Boatwright
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Tuesday, 06(VI)/10(X)/08(MMVIII)
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Quantum Express: When you absolutely,
positively, don't know where it's
going or when it needs to be there.
-------------------------------------------

On Mon, 09 Jun 2008 19:11:40 GMT, Wayne Boatwright
> wrote:
>
>Does Marzetti's Coleslaw Dressing ring a bell? I think they still make it,
>but distribution may be spotty. It originated at Marzetti's Restaurant in
>Columbus, OH. We used to use it, too.
>
>Oh, I forgot... I cook my potatoes already cut in chunks. As soon as
>they're drained and still hot, I drizzle over them a tablespoon of cider
>vinegar and about the same amount of chicken broth. This all soaks into the
>potatoes.
>
>I don't do the hard-cooked eggs. I like them, but in in potato salad.

you might try a little olive oil drizzled before the vinegar and add a
little less mayonnaise.

your pal,
blake

"Sheldon" > wrote in message
...
Nina wrote:
> Andy wrote:
> >Is it as hot elsewhere than Pennsylvania?
>
> Upstate NY. ?Yes.
>
> And my mother says, melting in Baltimore.

>> Northern Catskills is a steam bath... got mowing done between
>> lightening, thunder, and occasional torrential rains... all I did for
>> dinner is hard cook a dozen eggs.

It's lovely in Sacramento. I'm actually envious of people who live in
places that get summer rains. We never do. Then again, we ain't got no
humidity either!

TammyM, gonna be about 90 today

On Tue 10 Jun 2008 09:13:23a, blake murphy told us...

> On Mon, 09 Jun 2008 19:11:40 GMT, Wayne Boatwright
> > wrote:
>>
>>Does Marzetti's Coleslaw Dressing ring a bell? I think they still make
>>it, but distribution may be spotty. It originated at Marzetti's
>>Restaurant in Columbus, OH. We used to use it, too.
>>
>>Oh, I forgot... I cook my potatoes already cut in chunks. As soon as
>>they're drained and still hot, I drizzle over them a tablespoon of cider
>>vinegar and about the same amount of chicken broth. This all soaks into
>>the potatoes.
>>
>>I don't do the hard-cooked eggs. I like them, but in in potato salad.
>
> you might try a little olive oil drizzled before the vinegar and add a
> little less mayonnaise.
>
> your pal,
> blake
>
>

I have done that, but it seems that the vinegar and broth do not absorb
completely into the potatoes if oil is added first. I sometimes have added
a bit of oil afterwards, and less mayo. Sometimes I forego the mayo
altogether and add more oil.

--
Wayne Boatwright
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Tuesday, 06(VI)/10(X)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must refuse to eat their food
until it has been piled into a pyramid
shape.
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