Went to pull a few carrots and was surprised when the first one turned
out to be extremely fat -- looked at least 3 inches in diameter at the
top with only a gentle taper from there. After I cleaned it up it
appeared to be fine, color was good throughout and the core was still
tender even with its size. I felt I needed to do something a little
different with it, and ended up grating it for carrot and raisin
salad. Grated carrot, raisins, mayonnaise, lemon juice, all just by
guess. I was surprised by how much mayo it seemed to want. End
product seems a little bland--maybe it'll improve as it sits in the
fridge waiting for supper. Or maybe one of you can tell me how to
give it a little pizzazz? -aem

aem wrote:
> Went to pull a few carrots and was surprised when the first one turned
> out to be extremely fat -- looked at least 3 inches in diameter at the
> top with only a gentle taper from there. After I cleaned it up it
> appeared to be fine, color was good throughout and the core was still
> tender even with its size. I felt I needed to do something a little
> different with it, and ended up grating it for carrot and raisin
> salad. Grated carrot, raisins, mayonnaise, lemon juice, all just by
> guess. I was surprised by how much mayo it seemed to want. End
> product seems a little bland--maybe it'll improve as it sits in the
> fridge waiting for supper. Or maybe one of you can tell me how to
> give it a little pizzazz? -aem

I like to add a bit of ginger, either fresh grated or powdered - your
choice, to carrot and raisin salad. It gives it a little zing.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Jun 22, 8:36�pm, Janet Wilder > wrote:
> aem wrote:
> > Went to pull a few carrots and was surprised when the first one turned
> > out to be extremely fat -- looked at least 3 inches in diameter at the
> > top with only a gentle taper from there. �After I cleaned it up it
> > appeared to be fine, color was good throughout and the core was still
> > tender even with its size. �I felt I needed to do something a little
> > different with it, and ended up grating it for carrot and raisin
> > salad. �Grated carrot, raisins, mayonnaise, lemon juice, all just by
> > guess. �I was surprised by how much mayo it seemed to want. �End
> > product seems a little bland--maybe it'll improve as it sits in the
> > fridge waiting for supper. �Or maybe one of you can tell me how to
> > give it a little pizzazz? � � -aem
>
> I like to add a bit of ginger, either fresh grated or powdered - your
> choice, to carrot and raisin salad. It gives it a little zing.

Add some crushed pineapple with the ginger.

On Sun, 22 Jun 2008 19:36:59 -0500, Janet Wilder
> wrote:

>aem wrote:
>> Went to pull a few carrots and was surprised when the first one turned
>> out to be extremely fat -- looked at least 3 inches in diameter at the
>> top with only a gentle taper from there. After I cleaned it up it
>> appeared to be fine, color was good throughout and the core was still
>> tender even with its size. I felt I needed to do something a little
>> different with it, and ended up grating it for carrot and raisin
>> salad. Grated carrot, raisins, mayonnaise, lemon juice, all just by
>> guess. I was surprised by how much mayo it seemed to want. End
>> product seems a little bland--maybe it'll improve as it sits in the
>> fridge waiting for supper. Or maybe one of you can tell me how to
>> give it a little pizzazz? -aem
>
>I like to add a bit of ginger, either fresh grated or powdered - your
>choice, to carrot and raisin salad. It gives it a little zing.

Try a little cardamon, too. And some cinnamon if you're feeling
spicy.

On Sun 22 Jun 2008 05:21:50p, aem told us...

> Went to pull a few carrots and was surprised when the first one turned
> out to be extremely fat -- looked at least 3 inches in diameter at the
> top with only a gentle taper from there. After I cleaned it up it
> appeared to be fine, color was good throughout and the core was still
> tender even with its size. I felt I needed to do something a little
> different with it, and ended up grating it for carrot and raisin
> salad. Grated carrot, raisins, mayonnaise, lemon juice, all just by
> guess. I was surprised by how much mayo it seemed to want. End
> product seems a little bland--maybe it'll improve as it sits in the
> fridge waiting for supper. Or maybe one of you can tell me how to
> give it a little pizzazz? -aem

I don't like spices added to this salad. However, you can perk it up by
subbing about 1/3 of the mayo with sour cream. A teaspoon or two of orange
juice concentrate is nice, too. My mom sometimes added some crushed
pineapple and thinned the mayo a bit with a small amount of pineapple
juice.

Old fashioned carrot raisin salad is meant to be a very simple salad. I
think far too many things could be added to detract from it.

One other thing... It's nice to plump up the raisins with some warm orange
juice or other liquid.



--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I found Jesus, and he said, 'Tag,
you're it!'
-------------------------------------------

Wayne Boatwright wrote:
> On Sun 22 Jun 2008 05:21:50p, aem told us...

>> carrot and raisin salad. Grated carrot, raisins, mayonnaise, lemon
>> juice, all just by guess. I was surprised by how much mayo it
>> seemed to want. End product seems a little bland--maybe it'll
>> improve as it sits in the fridge waiting for supper. Or maybe one
>> of you can tell me how to give it a little pizzazz? -aem
>
> I don't like spices added to this salad. However, you can perk it up
> by subbing about 1/3 of the mayo with sour cream. A teaspoon or two
> of orange juice concentrate is nice, too. My mom sometimes added
> some crushed pineapple and thinned the mayo a bit with a small amount
> of pineapple juice.

My mother makes the *best* raisin salad (for whatever reason, that's
what it's called). Every holiday she is asked to bring it (by my
sisters-il).
I ask her, what do you put in here that makes it so good? She just gives
me that confused look ... carrots, raisins, mayonnaise. Okay, I haven't
managed to trick her out of her secret yet. (laugh) I guess she cuts the
carrots just right. I don't know.

nancy

Nancy Young said...

> Wayne Boatwright wrote:
>> On Sun 22 Jun 2008 05:21:50p, aem told us...
>
>>> carrot and raisin salad. Grated carrot, raisins, mayonnaise, lemon
>>> juice, all just by guess. I was surprised by how much mayo it
>>> seemed to want. End product seems a little bland--maybe it'll
>>> improve as it sits in the fridge waiting for supper. Or maybe one
>>> of you can tell me how to give it a little pizzazz? -aem
>>
>> I don't like spices added to this salad. However, you can perk it up
>> by subbing about 1/3 of the mayo with sour cream. A teaspoon or two
>> of orange juice concentrate is nice, too. My mom sometimes added
>> some crushed pineapple and thinned the mayo a bit with a small amount
>> of pineapple juice.
>
> My mother makes the *best* raisin salad (for whatever reason, that's
> what it's called). Every holiday she is asked to bring it (by my
> sisters-il).
> I ask her, what do you put in here that makes it so good? She just gives
> me that confused look ... carrots, raisins, mayonnaise. Okay, I haven't
> managed to trick her out of her secret yet. (laugh) I guess she cuts
the
> carrots just right. I don't know.
>
> nancy


nancy,

Good annecdote! <VBG>

Andy

On Mon 23 Jun 2008 05:55:44a, Nancy Young told us...

> Wayne Boatwright wrote:
>> On Sun 22 Jun 2008 05:21:50p, aem told us...
>
>>> carrot and raisin salad. Grated carrot, raisins, mayonnaise, lemon
>>> juice, all just by guess. I was surprised by how much mayo it
>>> seemed to want. End product seems a little bland--maybe it'll
>>> improve as it sits in the fridge waiting for supper. Or maybe one of
>>> you can tell me how to give it a little pizzazz? -aem
>>
>> I don't like spices added to this salad. However, you can perk it up
>> by subbing about 1/3 of the mayo with sour cream. A teaspoon or two
>> of orange juice concentrate is nice, too. My mom sometimes added
>> some crushed pineapple and thinned the mayo a bit with a small amount
>> of pineapple juice.
>
> My mother makes the *best* raisin salad (for whatever reason, that's
> what it's called). Every holiday she is asked to bring it (by my
> sisters-il).
> I ask her, what do you put in here that makes it so good? She just gives
> me that confused look ... carrots, raisins, mayonnaise. Okay, I haven't
> managed to trick her out of her secret yet. (laugh) I guess she cuts
the
> carrots just right. I don't know.
>
> nancy
>
>

Ya, know, there's something to that. Cutting the carrots too fine or too
coarse just doesn't make it. Obviously, she does it "just right".

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/23(XXIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Do not follow in the footsteps of men
of old; seek what they sought.
-------------------------------------------

"Nancy Young" > ha scritto nel messaggio

> My mother makes the *best* raisin salad (for whatever reason, that's
> what it's called). Every holiday she is asked to bring it (by my
> sisters-il).
> I ask her, what do you put in here that makes it so good? She just gives
> me that confused look ... carrots, raisins, mayonnaise. Okay, I haven't
> managed to trick her out of her secret yet. (laugh) I guess she cuts the
> carrots just right. I don't know.
>
> nancy

Using cranberries is really good, but otherwise the only real difference I
have made is once I used special Chilean raisins which puffed up into big
white grapes, sort of. That was special. When I make the mayo I put this
or that in it, too. I don't want extra stuff in it. To me this is an it
ain't broke sort of thing.

On Jun 22, 5:21*pm, aem > wrote:
> Went to pull a few carrots ..... *End
> product seems a little bland--maybe it'll improve as it sits in the
> fridge waiting for supper. *Or maybe one of you can tell me how to
> give it a little pizzazz? * * -aem

Followup. The sitting in the fridge helped, and I added a bit of
grated fresh ginger, and it was pretty good. Added some form of
pineapple, pineapple juice (for Nancy's flank steak) to the shopping
list. There are still carrots in the ground so the opportunity will
come up again. Funny, we hadn't had this dish for years and suddenly
it seems like something that should be on a regular schedule ..... -
aem

"aem" > ha scritto nel messaggio
...
On Jun 22, 5:21 pm, aem > wrote:
> Went to pull a few carrots ..... End
> product seems a little bland--maybe it'll improve as it sits in the
> fridge waiting for supper. Or maybe one of you can tell me how to
> give it a little pizzazz? -aem

Followup. The sitting in the fridge helped, and I added a bit of
grated fresh ginger, and it was pretty good. Added some form of
pineapple, pineapple juice (for Nancy's flank steak) to the shopping
list. There are still carrots in the ground so the opportunity will
come up again. Funny, we hadn't had this dish for years and suddenly
it seems like something that should be on a regular schedule ..... -
aem

Me too. None for 15 years or more and this winter suddenly at least 12
times. Once a whole kilo of carrots!

"Giusi" > wrote in message
...
> "aem" > ha scritto nel messaggio
> ...
> On Jun 22, 5:21 pm, aem > wrote:
>> Went to pull a few carrots ..... End
>> product seems a little bland--maybe it'll improve as it sits in the
>> fridge waiting for supper. Or maybe one of you can tell me how to
>> give it a little pizzazz? -aem
>
> Followup. The sitting in the fridge helped, and I added a bit of
> grated fresh ginger, and it was pretty good. Added some form of
> pineapple, pineapple juice (for Nancy's flank steak) to the shopping
> list. There are still carrots in the ground so the opportunity will
> come up again. Funny, we hadn't had this dish for years and suddenly
> it seems like something that should be on a regular schedule ..... -
> aem
>
> Me too. None for 15 years or more and this winter suddenly at least 12
> times. Once a whole kilo of carrots!

I love this dish, too. Very sweet and good, almost like dessert.

aem wrote:

On Jun 22, 5:21 pm, aem > wrote:
> Went to pull a few carrots ..... End
> product seems a little bland--maybe it'll improve as it sits in the
> fridge waiting for supper. Or maybe one of you can tell me how to
> give it a little pizzazz? -aem

Followup. The sitting in the fridge helped, and I added a bit of
grated fresh ginger, and it was pretty good. Added some form of
pineapple, pineapple juice (for Nancy's flank steak) to the shopping
list. There are still carrots in the ground so the opportunity will
come up again. Funny, we hadn't had this dish for years and suddenly
it seems like something that should be on a regular schedule ..... -
----------------------------

GM:

I make coleslaw a lot in the warm months for cookouts, the last several
times I've used a half cabbage - half carrot mixture, and with grated ginger
to give it a tang. It's been a hit, always gets snarfed right up. The best
comments were from a bunch of older Polish ladies, they were exclaiming over
it...or maybe it was the wodka :-)

I'll throw in some chopped red bell pepper for color if I have it...

[I'm always amazed at how many folks don't garnish or "color" up the stuff
they make for cookouts/potlucks..."eye appeal" is a big factor in making
dishes attractive IMNSHO...]

For dressing I generally use some mayo, some buttermilk, some mild rice wine
vinegar, and some sugar, salt, pepper, a dash or so or sriracha...

For the ginger I get the already - grated stuff in jars from my Asian
market, works fine...and a little goes a long ways.


--
Best
Greg

aem wrote:
>
> Went to pull a few carrots and was surprised when the first one turned
> out to be extremely fat -- looked at least 3 inches in diameter at the
> top with only a gentle taper from there. After I cleaned it up it
> appeared to be fine, color was good throughout and the core was still
> tender even with its size. I felt I needed to do something a little
> different with it, and ended up grating it for carrot and raisin
> salad. Grated carrot, raisins, mayonnaise, lemon juice, all just by
> guess. I was surprised by how much mayo it seemed to want. End
> product seems a little bland--maybe it'll improve as it sits in the
> fridge waiting for supper. Or maybe one of you can tell me how to
> give it a little pizzazz? -aem

Lemon rind. Or take it a little further and add some red chile to it.

On Mon 23 Jun 2008 04:55:24p, Arri London told us...

>
>
> aem wrote:
>>
>> Went to pull a few carrots and was surprised when the first one turned
>> out to be extremely fat -- looked at least 3 inches in diameter at the
>> top with only a gentle taper from there. After I cleaned it up it
>> appeared to be fine, color was good throughout and the core was still
>> tender even with its size. I felt I needed to do something a little
>> different with it, and ended up grating it for carrot and raisin
>> salad. Grated carrot, raisins, mayonnaise, lemon juice, all just by
>> guess. I was surprised by how much mayo it seemed to want. End
>> product seems a little bland--maybe it'll improve as it sits in the
>> fridge waiting for supper. Or maybe one of you can tell me how to
>> give it a little pizzazz? -aem
>
> Lemon rind. Or take it a little further and add some red chile to it.
>

I think most of the suggestions given so far have put this simple little
salad over the top (and where it doesn't belong). I don't know the
earliest history of it, but I do know it was a staple of most "tea room"
type restaurants of the early 20th century.

Carrot Raisin Salad was *always* a very simple combination of carrots,
raisins, mayonnaise or boiled dressing, perhaps a little lemon juice and
perhaps a little sugar. A boiled dressing was probably more common in
those early years than using mayo. Most boiled dressings have a mild
sweet/sour flavor. This is probably the quality that aem finds missing.
It can be done with mayo, but adjustments have to be made for that
sweet/sour quality, while still maintaining a creaminess to the dressing.

One other common addition through the decades was often some crushed
pineapple, and perhaps some of the juice incorporated into the dressing.

It was never meant to be spicy or hot, or flavored with ingredients that
were not common to the time, but just a simple and flavorful salad that
went well with an ordinary meal.

Anything other than that takes it completely out of its realm. Not to say
that one shouldn't do it, but it's simply not the same thing.

One important thing that few have mentioned is plumping the raisins either
in juice or warm water, prior to assembling the salad. It improves the
texture and increases the flavor and sweetness. This was never meant to be
a savory salad.

The following is a fairly typical boiled dressing that I culled from one of
my oldest cookbooks (can't remember which one). I find using boiled
dressing for this salad to be a distinct improvement over mayonnaise.

Boiled Dressing

1 teaspoon dry mustard
2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons flour
1/8 tablespoon white pepper
1/2 cup cold water
2 egg yolks, beaten
3 tablespoons apple cider vinegar
3 tablespoons butter
3 tablespoons heavy cream

Sift dry ingredients into the top of double boiler. Stirring slowly and
constantly with the whisk, add the cold water in a steady stream until
smoothly combined. Add the egg yolks and vinegar and place over boiling
water in the bottom of the double boiler. Stir constantly and watch
carefully - it will thicken in the blink of an eye. Take the mixture off
the heat and beat in the butter. Then slowly beat in the cream.
Refrigerate.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/23(XXIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Crime wouldn't pay if the government
ran it.
-------------------------------------------

aem wrote:
> Went to pull a few carrots and was surprised when the first one turned
> out to be extremely fat -- looked at least 3 inches in diameter at the
> top with only a gentle taper from there. After I cleaned it up it
> appeared to be fine, color was good throughout and the core was still
> tender even with its size. I felt I needed to do something a little
> different with it, and ended up grating it for carrot and raisin
> salad. Grated carrot, raisins, mayonnaise, lemon juice, all just by
> guess. I was surprised by how much mayo it seemed to want. End
> product seems a little bland--maybe it'll improve as it sits in the
> fridge waiting for supper. Or maybe one of you can tell me how to
> give it a little pizzazz? -aem

Too late now, but I wonder whether one could cross that type of recipe
with the Moroccan version? It strikes me as a potentially interesting
thing to try.

--
Jean B.

Wayne Boatwright wrote:
> I don't like spices added to this salad. However, you can perk it up by
> subbing about 1/3 of the mayo with sour cream. A teaspoon or two of orange
> juice concentrate is nice, too. My mom sometimes added some crushed
> pineapple and thinned the mayo a bit with a small amount of pineapple
> juice.
>
> Old fashioned carrot raisin salad is meant to be a very simple salad. I
> think far too many things could be added to detract from it.
>
> One other thing... It's nice to plump up the raisins with some warm orange
> juice or other liquid.
>
I LOVE the idea of the OJ concentrate. I used to cook with it and need
to get back into that habit. Thanks for the reminder.

--
Jean B.

On Mon 23 Jun 2008 06:11:06p, Jean B. told us...

> Wayne Boatwright wrote:
>> I don't like spices added to this salad. However, you can perk it up
>> by subbing about 1/3 of the mayo with sour cream. A teaspoon or two of
>> orange juice concentrate is nice, too. My mom sometimes added some
>> crushed pineapple and thinned the mayo a bit with a small amount of
>> pineapple juice.
>>
>> Old fashioned carrot raisin salad is meant to be a very simple salad.
>> I think far too many things could be added to detract from it.
>>
>> One other thing... It's nice to plump up the raisins with some warm
>> orange juice or other liquid.
>>
> I LOVE the idea of the OJ concentrate. I used to cook with it and need
> to get back into that habit. Thanks for the reminder.
>
You're welcome, Jean.


--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/23(XXIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I'm so broke, I can't even pay attention.
-------------------------------------------

Wayne Boatwright wrote:
>
> On Mon 23 Jun 2008 04:55:24p, Arri London told us...
>
> >
> >
> > aem wrote:
> >>
> >> Went to pull a few carrots and was surprised when the first one turned
> >> out to be extremely fat -- looked at least 3 inches in diameter at the
> >> top with only a gentle taper from there. After I cleaned it up it
> >> appeared to be fine, color was good throughout and the core was still
> >> tender even with its size. I felt I needed to do something a little
> >> different with it, and ended up grating it for carrot and raisin
> >> salad. Grated carrot, raisins, mayonnaise, lemon juice, all just by
> >> guess. I was surprised by how much mayo it seemed to want. End
> >> product seems a little bland--maybe it'll improve as it sits in the
> >> fridge waiting for supper. Or maybe one of you can tell me how to
> >> give it a little pizzazz? -aem
> >
> > Lemon rind. Or take it a little further and add some red chile to it.
> >
>
> I think most of the suggestions given so far have put this simple little
> salad over the top (and where it doesn't belong). I don't know the
> earliest history of it, but I do know it was a staple of most "tea room"
> type restaurants of the early 20th century.
>

Can you tell I don't actually like carrot/raisin salad? Particularly if
sugar is added to the dressing? I make it occasionally but never with
mayo.

On Tue 24 Jun 2008 04:44:21p, Arri London told us...

>
>
> Wayne Boatwright wrote:
>>
>> On Mon 23 Jun 2008 04:55:24p, Arri London told us...
>>
>> >
>> >
>> > aem wrote:
>> >>
>> >> Went to pull a few carrots and was surprised when the first one
turned
>> >> out to be extremely fat -- looked at least 3 inches in diameter at
the
>> >> top with only a gentle taper from there. After I cleaned it up it
>> >> appeared to be fine, color was good throughout and the core was still
>> >> tender even with its size. I felt I needed to do something a little
>> >> different with it, and ended up grating it for carrot and raisin
>> >> salad. Grated carrot, raisins, mayonnaise, lemon juice, all just by
>> >> guess. I was surprised by how much mayo it seemed to want. End
>> >> product seems a little bland--maybe it'll improve as it sits in the
>> >> fridge waiting for supper. Or maybe one of you can tell me how to
>> >> give it a little pizzazz? -aem
>> >
>> > Lemon rind. Or take it a little further and add some red chile to it.
>> >
>>
>> I think most of the suggestions given so far have put this simple little
>> salad over the top (and where it doesn't belong). I don't know the
>> earliest history of it, but I do know it was a staple of most "tea room"
>> type restaurants of the early 20th century.
>>
>
> Can you tell I don't actually like carrot/raisin salad? Particularly if
> sugar is added to the dressing? I make it occasionally but never with
> mayo.
>

If I didn't actually like it, I wouldn't make it at all. :-)

--
Wayne Boatwright
-------------------------------------------
Tuesday, 06(VI)/24(XXIV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Please type your Bank PIN number in
your reply.
-------------------------------------------

Arri London wrote:

> Can you tell I don't actually like carrot/raisin salad? Particularly if
> sugar is added to the dressing? I make it occasionally but never with
> mayo.

I make it once in a blue moon, but would NEVER consider adding extra
sweetener (OJ, sugar, honey and so on) to it. The mixture is plenty
sweet to me as it is with just carrots and raisins and a bit of mayo.

"Goomba" > ha scritto nel messaggio
...
> Arri London wrote:
>
>> Can you tell I don't actually like carrot/raisin salad? Particularly if
>> sugar is added to the dressing? I make it occasionally but never with
>> mayo.
>
> I make it once in a blue moon, but would NEVER consider adding extra
> sweetener (OJ, sugar, honey and so on) to it. The mixture is plenty sweet
> to me as it is with just carrots and raisins and a bit of mayo.

I could eat at your house. One reason I made this salad was because I hate
sweetened vegetables and therefore only like cooked carrots in a couple of
ways, but they are a veg that stays great all winter.

"Giusi" > wrote

>I hate sweetened vegetables and therefore only like cooked carrots in a
>couple of ways, but they are a veg that stays great all winter.

I can't believe anyone would add sugar or any sweetener to carrots and
raisins.
Is there anything more full of sugar than raisins?

Wayne Boatwright wrote:
>
> On Tue 24 Jun 2008 04:44:21p, Arri London told us...
>
> >
> >
> > Wayne Boatwright wrote:
> >>
> >> On Mon 23 Jun 2008 04:55:24p, Arri London told us...
> >>
> >> >
> >> >
> >> > aem wrote:
> >> >>
> >> >> Went to pull a few carrots and was surprised when the first one
> turned
> >> >> out to be extremely fat -- looked at least 3 inches in diameter at
> the
> >> >> top with only a gentle taper from there. After I cleaned it up it
> >> >> appeared to be fine, color was good throughout and the core was still
> >> >> tender even with its size. I felt I needed to do something a little
> >> >> different with it, and ended up grating it for carrot and raisin
> >> >> salad. Grated carrot, raisins, mayonnaise, lemon juice, all just by
> >> >> guess. I was surprised by how much mayo it seemed to want. End
> >> >> product seems a little bland--maybe it'll improve as it sits in the
> >> >> fridge waiting for supper. Or maybe one of you can tell me how to
> >> >> give it a little pizzazz? -aem
> >> >
> >> > Lemon rind. Or take it a little further and add some red chile to it.
> >> >
> >>
> >> I think most of the suggestions given so far have put this simple little
> >> salad over the top (and where it doesn't belong). I don't know the
> >> earliest history of it, but I do know it was a staple of most "tea room"
> >> type restaurants of the early 20th century.
> >>
> >
> > Can you tell I don't actually like carrot/raisin salad? Particularly if
> > sugar is added to the dressing? I make it occasionally but never with
> > mayo.
> >
>
> If I didn't actually like it, I wouldn't make it at all. :-)
>
>

LOL normally I wouldn't but I am caregiver (read cook, cleaner,
chauffeur etc) to my mother. She likes carrot/raisin salad and is a
somewhat fussy eater. So it gets made for her so she will eat something
nutritious...minus the chile of course

On Wed 25 Jun 2008 06:04:10p, Arri London told us...

>
>
> Wayne Boatwright wrote:
>>
>> On Tue 24 Jun 2008 04:44:21p, Arri London told us...
>>
>> >
>> >
>> > Wayne Boatwright wrote:
>> >>
>> >> On Mon 23 Jun 2008 04:55:24p, Arri London told us...
>> >>
>> >> >
>> >> >
>> >> > aem wrote:
>> >> >>
>> >> >> Went to pull a few carrots and was surprised when the first one
>> >> >> turned out to be extremely fat -- looked at least 3 inches in
>> >> >> diameter at the top with only a gentle taper from there. After I
>> >> >> cleaned it up it appeared to be fine, color was good throughout
>> >> >> and the core was still tender even with its size. I felt I
>> >> >> needed to do something a little different with it, and ended up
>> >> >> grating it for carrot and raisin salad. Grated carrot, raisins,
>> >> >> mayonnaise, lemon juice, all just by guess. I was surprised by
>> >> >> how much mayo it seemed to want. End product seems a little
>> >> >> bland--maybe it'll improve as it sits in the fridge waiting for
>> >> >> supper. Or maybe one of you can tell me how to give it a little
>> >> >> pizzazz? -aem
>> >> >
>> >> > Lemon rind. Or take it a little further and add some red chile to
>> >> > it.
>> >> >
>> >>
>> >> I think most of the suggestions given so far have put this simple
>> >> little salad over the top (and where it doesn't belong). I don't
>> >> know the earliest history of it, but I do know it was a staple of
>> >> most "tea room" type restaurants of the early 20th century.
>> >>
>> >
>> > Can you tell I don't actually like carrot/raisin salad? Particularly
>> > if sugar is added to the dressing? I make it occasionally but never
>> > with mayo.
>> >
>>
>> If I didn't actually like it, I wouldn't make it at all. :-)
>>
>>
>
> LOL normally I wouldn't but I am caregiver (read cook, cleaner,
> chauffeur etc) to my mother. She likes carrot/raisin salad and is a
> somewhat fussy eater. So it gets made for her so she will eat something
> nutritious...minus the chile of course
>

The best of reasons, Arri.

--
Wayne Boatwright
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Wednesday, 06(VI)/25(XXV)/08(MMVIII)
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'We're not making this up just so we
can take over the world!' - Brain
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