On Mon, 21 Jul 2008 19:50:54 -0500, Melba's Jammin'
> wrote:

>Did you include the chicken base? I really think that makes the
>difference. Mine tastes an awful lot like what Cub is offering in the
>deli. :-)

I'm curious about the chicken base. I make a dish with thinly sliced
spuds layered with salsa and cheese. I par-cook the spuds in chicken
broth. I imagine the effect would be similar. Thanks for the tip.

Lou

On Mon, 21 Jul 2008 19:07:48 -0700 (PDT), Sheldon >
wrote:

>Becca wrote:
>> John Smith wrote:
>>
>> > I am originally from New Jersey but I live in Florida now and I cannot find
>> > decent potato salad within 1000 miles. I dislike "southern" potato salad.
>>
>> My husband is from New York and he has the same complaint. ?We have had
>> potato salad in several different states, and nobody makes it like the
>> deli's in the NY/NJ area. ?From what I recall, it is all white, but I am
>> not sure what is in it. ?It would be nice to find out.
>
>
>Easy... mostly potatoes of course (never less than five pounds),
>always sliced, never diced.
>
>Mayo, Hellman's only (just enough).
>
>Geen/red bell pepper, diced (not much).
>
>Carrot, grated (not much).
>
>Curly leaf parsley, minced (not much).
>
>White vinegar (to taste).
>
>S n' P (to taste).
>
>Nothing else.
>
>I''ve never seen any other ingredients in standard NYC deli potato
>salad, nothing... no eggs, no mustard, no pickles, no nothing,
>especially no onions.
>
>The real trick to potato salad is in knowing how to cook potatoes to
>precisely the correct texture.

Looks boring without the onions. I'd miss them.

Lou

On Tue, 22 Jul 2008 02:30:56 GMT, Wayne Boatwright
> wrote:

>On Mon 21 Jul 2008 06:27:15p, Goomba told us...
>
>> Fred/Libby Barclay wrote:
>>
>>> I have German friends, and their potato salad is nothing like ours. It
>>> has no mayo, has tomatoes and squeezed out salted, drained cukes and
>>> bacon. I think it did have mustard in it and sour cream, It was
>>> distasteful to me, and I ate it only to be polite. It was always served
>>> room temp.
>>
>> Room temp is the perfect temp to TASTE foods like that. I can't stand
>> refrigerated cold salads. Cheese, tomatoes and other foods are best at
>> room temp also. Cold covers up flavor.
>>
>> That German potato salad was probably delicious! My own Italian potato
>> salad doesn't use mayo either. Potatoes, olive oil, vinegar, chopped red
>> onions, lots of chopped parsley in the potatoes along with salt and
>> pepper make for a nice salad.
>>
>
>Not unlike a good French style potato salad, either.
>
>I really like all styles or potato salads, with the one exception of adding
>hard-boiled eggs to them. No one could talk me into enjoying that, yet I
>really like hard-boiled eggs.

I make mine with the eggs, but could live without them. But there's
no way I would omit onion.

Lou

On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
> wrote:


>I loathe the texture of chopped hard - boiled eggs in salads.

You don't like a classic spinach salad?

Lou

Lou Decruss wrote:
> On Mon, 21 Jul 2008 18:32:24 -0700 (PDT), Sheldon >
> wrote:
>
>> On Jul 21, 6:32?pm, Lou Decruss > wrote:
>>> On Mon, 21 Jul 2008 18:22:45 -0400, "kilikini"
>
>>> > wrote:
>
>
>>>> (Oh, and by the way, I'm in agreement with you on "Southern"
>>>> potato salad. It's terrible. ?I, too, live in Florida.)
>>>
>>> What makes it "southern"?
>>
>> Onions! Blech!
>
> Do you dislike onions or is this like me saying ketchup doesn't belong
> on a hot dog?
>
> Lou

Do a google image on Southern Potato salad, they're all yellow. Yellow is
mustard-based. Some may have onion, some may not.

kili

Lou Decruss wrote:
> Sheldon wrote:
>
> >On Jul 21, 6:32?pm, Lou Decruss > wrote:
> >> On Mon, 21 Jul 2008 18:22:45 -0400, "kilikini"
> >> > wrote:
> >> >(Oh, and by the way, I'm in agreement with you on "Southern" potato salad.
> >> >It's terrible. ?I, too, live in Florida.)
>
> >> What makes it "southern"?
>
> >Onions! �Blech!
>
> Do you dislike onions or is this like me saying ketchup doesn't belong
> on a hot dog?
>
> Lou

I love onions, but not in potato salad, actually not in any salad
unless peeled, sliced, and added just before consuming... I don't want
to eat any onions that were peeled and sliced more than five minutes
prior to cooking or consuming raw. When I eat potato salad I want it
to taste of POTATO, not of pickles, eggs or anything else that hides
the flavore of potato, but most especially not to taste and STINK of
fermented onions. The combination of onion and mayo is not
culinarilly acceptable... so at least you admit to being afflicted
with TIAD.

And ketchup doesn't belong on a hot dog, not ever.... in fact the ONLY
thing belongs on a hot dog is mustard and kraut (not mustard or kraut
- mustard AND kraut). But very few these days have ever eaten a hot
dog, I strongly suspect you've never... unless it is a natural casing
product it is NOT a hot dog, no way, no how... it's just a no account
weenie, and with that tube steak crap you can smother it with
whatever, fried cornmeal batter, chili, onion sauce, ketchup,
whatever, anything to hide its crapiness. Hebrew National makes all
beef tube steak but they've never made a hot dog/frankfurter.

On Tue, 22 Jul 2008 10:50:35 -0400, "kilikini"
> wrote:

>Lou Decruss wrote:
>> On Mon, 21 Jul 2008 18:32:24 -0700 (PDT), Sheldon >
>> wrote:
>>
>>> On Jul 21, 6:32?pm, Lou Decruss > wrote:
>>>> On Mon, 21 Jul 2008 18:22:45 -0400, "kilikini"
>>
>>>> > wrote:
>>
>>
>>>>> (Oh, and by the way, I'm in agreement with you on "Southern"
>>>>> potato salad. It's terrible. ?I, too, live in Florida.)
>>>>
>>>> What makes it "southern"?
>>>
>>> Onions! Blech!
>>
>> Do you dislike onions or is this like me saying ketchup doesn't belong
>> on a hot dog?
>>
>> Lou
>
>Do a google image on Southern Potato salad, they're all yellow. Yellow is
>mustard-based. Some may have onion, some may not.

Gotcha. No yellow glop for me. I'll do whole grain/creole, but
that's it.

Lou

Sheldon wrote:
>
> I love onions, but not in potato salad, actually not in any salad
> unless peeled, sliced, and added just before consuming... I don't want
> to eat any onions that were peeled and sliced more than five minutes
> prior to cooking or consuming raw. When I eat potato salad I want it
> to taste of POTATO, not of pickles, eggs or anything else that hides
> the flavore of potato, but most especially not to taste and STINK of
> fermented onions. The combination of onion and mayo is not
> culinarilly acceptable... so at least you admit to being afflicted
> with TIAD.
>

Okay, if I may ask, what is your idea of the perfect potato salad recipe?

kili

On Tue, 22 Jul 2008 06:22:12 -0400, "kilikini"
> wrote:

>Fred/Libby Barclay wrote:
>> I've never lived anywhere other than the South, and I can tell you I
>> never had homemade potato salad with mustard in it. It was potatoes,
>> celery, mayo, hard boiled eggs, some dill or paprika, s&p.
>> Some would add some grated onion, dill pickles or sweet pickles, and
>> maybe some vinegar.......but, I never had the bright yellow stuff they
>> pass off as potato salad growing up.
>>
>> I have German friends, and their potato salad is nothing like ours.
>> It has no mayo, has tomatoes and squeezed out salted, drained cukes
>> and bacon. I think it did have mustard in it and sour cream, It was
>> distasteful to me, and I ate it only to be polite. It was always
>> served room temp.
>>
>> Libby
>
>I usually make German potato salad. That's my favorite. No sour cream, no
>mustard. It's red potatoes, bacon, onion, celery seed, sugar, water and
>vinegar, basically. The recipe I use is from my grandmother and it's
>probably at least 100 years old, if not more. It can be served hot or cold.

I grew up on German potato salad. I've tried it a few times as an
adult to see if maybe my mom and grandmother made it badly but they
all taste the same. There's not too many things I can say I dislike,
but GPS is something I'll stay away from.

Lou

Lou Decruss wrote:
> On Mon, 21 Jul 2008 19:07:48 -0700 (PDT), Sheldon >
> wrote:
>
>
>
>
>
> >Becca wrote:
> >> John Smith wrote:
>
> >> > I am originally from New Jersey but I live in Florida now and I cannot find
> >> > decent potato salad within 1000 miles. I dislike "southern" potato salad.
>
> >> My husband is from New York and he has the same complaint. ?We have had
> >> potato salad in several different states, and nobody makes it like the
> >> deli's in the NY/NJ area. ?From what I recall, it is all white, but I am
> >> not sure what is in it. ?It would be nice to find out.
>
> >Easy... mostly potatoes of course (never less than five pounds),
> >always sliced, never diced.
>
> >Mayo, Hellman's only (just enough).
>
> >Geen/red bell pepper, diced (not much).
>
> >Carrot, grated (not much).
>
> >Curly leaf parsley, minced �(not much).
>
> >White vinegar (to taste).
>
> >S n' P (to taste).
>
> >Nothing else.
>
> >I''ve never seen any other ingredients in standard NYC deli potato
> >salad, nothing... no eggs, no mustard, no pickles, no nothing,
> >especially no onions.
>
> >The real trick to potato salad is in knowing how to cook potatoes to
> >precisely the correct texture.
>
> Looks boring without the onions. �I'd miss them.
>
> Lou

You would... a typical TIADer.

Do you speak broken English, you don't know how to write a properly
constructed sentence, you must be a greenhorn WOP.

And Decruss... learn how to trim attributions, NEWBIE!

On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
> wrote:

>Next time I am making it French - style, with roasted
>potatoes, a moutard vinaigrette, NO eggs...


Would you please post your recipe? I see recipes calling for waxed
potatoes and chicken broth. No roasting involved.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Tue, 22 Jul 2008 06:22:12 -0400, "kilikini"
> wrote:

>I usually make German potato salad. That's my favorite. No sour cream, no
>mustard. It's red potatoes, bacon, onion, celery seed, sugar, water and
>vinegar, basically. The recipe I use is from my grandmother and it's
>probably at least 100 years old, if not more. It can be served hot or cold.

I love *warm* German potato salad - just made so the potatoes haven't
cooled yet!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Tue, 22 Jul 2008 08:22:12 -0700, sf wrote:

>On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
> wrote:
>
>>Next time I am making it French - style, with roasted
>>potatoes, a moutard vinaigrette, NO eggs...
>
>
>Would you please post your recipe? I see recipes calling for waxed
>potatoes and chicken broth. No roasting involved.

This one's very good, but I guess you killfiled me.

Flo's Cilantro and Roasted Potato Salad
Recipe Courtesy of Emeril Lagasse
2 pounds new potatoes
10 cloves of fresh garlic
drizzle of olive oil
salt
freshly ground black pepper
3/4 cup Homemade Mayonnaise
2 tablespoons Creole Mustard
juice of one fresh lemon
1/4 cup fresh cilantro leaves, washed and patted dry
4 hard-boiled eggs, sliced
1/2 small red onions, thinly sliced

Preheat the oven to 400 degrees F. In a mixing bowl, toss the potatoes
and garlic with a drizzle of olive oil. Toss well. Season with salt
and pepper. Place on a baking sheet and roast for 15 minutes. Remove
from the oven and cool completely. Using a mini food processor,
combine the mayonnaise, mustard and lemon juice. Process until smooth.
Season with salt and pepper. Add the cilantro and continue to process
until incorporated. In a mixing bowl, toss the roasted potatoes and
garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well.
Season with salt and pepper. Cover with plastic wrap and refrigerate
for 2 hours. Remove from the refrigerator and mix the salad. Reseason
with salt and pepper if needed


Recipe Summary
Difficulty: Easy
Yield: 4 to 6 servings
User Rating: 5 Stars

Episode#: EM1B56
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

"Sheldon" > wrote in message
...
Lou Decruss wrote:
> Sheldon wrote:
>
> >On Jul 21, 6:32?pm, Lou Decruss > wrote:
> >> On Mon, 21 Jul 2008 18:22:45 -0400, "kilikini"
> >> > wrote:
> >> >(Oh, and by the way, I'm in agreement with you on "Southern" potato
> >> >salad.
> >> >It's terrible. ?I, too, live in Florida.)
>
> >> What makes it "southern"?
>
> >Onions! �Blech!
>
> Do you dislike onions or is this like me saying ketchup doesn't belong
> on a hot dog?
>
> Lou


<SNIP>

And ketchup doesn't belong on a hot dog, not ever.... in fact the ONLY
thing belongs on a hot dog is mustard and kraut (not mustard or kraut
- mustard AND kraut). But very few these days have ever eaten a hot
dog, I strongly suspect you've never... unless it is a natural casing
product it is NOT a hot dog, no way, no how... it's just a no account
weenie, and with that tube steak crap you can smother it with
whatever, fried cornmeal batter, chili, onion sauce, ketchup,
whatever, anything to hide its crapiness. Hebrew National makes all
beef tube steak but they've never made a hot dog/frankfurter.

You have obviously never had a Chili Cheese dog from The Original Tommy's in
the LA area.

http://www.originaltommys.com/

IMHO it is an exception to your hot dog rule.

I know they are famus forr their burgers but their doga have a narural skin
and snap when you bite into them.



:-)

Dimitri

On Tue, 22 Jul 2008 08:02:24 -0700 (PDT), Sheldon >
wrote:

>I love onions, but not in potato salad, actually not in any salad
>unless peeled, sliced, and added just before consuming... I don't want
>to eat any onions that were peeled and sliced more than five minutes
>prior to cooking or consuming raw. When I eat potato salad I want it
>to taste of POTATO, not of pickles, eggs or anything else that hides
>the flavore of potato, but most especially not to taste and STINK of
>fermented onions. The combination of onion and mayo is not
>culinarilly acceptable...

You must stay awake at night making crap this crap up.

>And ketchup doesn't belong on a hot dog, not ever.... in fact the ONLY
>thing belongs on a hot dog is mustard and kraut (not mustard or kraut
>- mustard AND kraut). But very few these days have ever eaten a hot
>dog, I strongly suspect you've never... unless it is a natural casing
>product it is NOT a hot dog, no way, no how... it's just a no account
>weenie, and with that tube steak crap you can smother it with
>whatever, fried cornmeal batter, chili, onion sauce, ketchup,
>whatever, anything to hide its crapiness. Hebrew National makes all
>beef tube steak but they've never made a hot dog/frankfurter.

Take your pick.

http://www.crawfordsausage.com/productsv1.php

Lou

Sheldon wrote:
> Becca wrote:
>> John Smith wrote:
>>
>>> I am originally from New Jersey but I live in Florida now and I cannot find
>>> decent potato salad within 1000 miles. I dislike "southern" potato salad.
>> My husband is from New York and he has the same complaint. �We have had
>> potato salad in several different states, and nobody makes it like the
>> deli's in the NY/NJ area. �From what I recall, it is all white, but I am
>> not sure what is in it. �It would be nice to find out.
>
>
> Easy... mostly potatoes of course (never less than five pounds),
> always sliced, never diced.
>
> Mayo, Hellman's only (just enough).
>
> Geen/red bell pepper, diced (not much).
>
> Carrot, grated (not much).
>
> Curly leaf parsley, minced (not much).
>
> White vinegar (to taste).
>
> S n' P (to taste).
>
> Nothing else.
>
> I''ve never seen any other ingredients in standard NYC deli potato
> salad, nothing... no eggs, no mustard, no pickles, no nothing,
> especially no onions.
>
> The real trick to potato salad is in knowing how to cook potatoes to
> precisely the correct texture.
>

Thanks for the recipe Sheldon, I will give it a try.

Becca

On Tue, 22 Jul 2008 08:11:12 -0700 (PDT), Sheldon >
wrote:

>Do you speak broken English, you don't know how to write a properly
>constructed sentence, you must be a greenhorn WOP.
>
>And Decruss... learn how to trim attributions, NEWBIE!

In other words, you don't know what else to say.

Lou

"kilikini" wrote:
> Sheldon wrote:
>
> > I love onions, but not in potato salad, actually not in any salad
> > unless peeled, sliced, and added just before consuming... I don't want
> > to eat any onions that were peeled and sliced more than five minutes
> > prior to cooking or consuming raw. �When I eat potato salad I want it
> > to taste of POTATO, not of pickles, eggs or anything else that hides
> > the flavore of potato, but most especially not to taste and STINK of
> > fermented onions. �The combination of onion and mayo is not
> > culinarilly acceptable... so at least you admit to being afflicted
> > with TIAD.
>
> Okay, if I may ask, what is your idea of the perfect potato salad recipe?
>
> kili

I posted my recipe for standard NYC deli potato salad to this thread
yesterday, scroll up. I know exactly how to prepare standard NYC deli
potato salad... I spent an entire summer working at a deli supply
wholesaler in Fort Green Market, Brooklyn... among many other items I
made tons and tons and tons of potato salad, cole slaw too. The
recipe had to consistantly conform or no NYC deli would buy it.

Prepare it with exactly the ingredients I specified, make no
substitutions/additions/subtractions. The only thing I'll add is to
find the freshest potatoes... storage potatoes as are commonly found
at the stupidmarket don't taste much of potato, they're just starch
bundles, kinda like old corn... storage spuds are to fresh dug spuds
as canned 'shrooms are to picked that day fresh. I don't think you
are going to find any fresh dug potatoes in Florida, I doubt they grow
there. Try a restaurant supply emporium, look for "Chef's" grade
potatoes... I've sometimes found them at Sam's Club... they're not
going to be fresh dug but they're usually much better quality than
from the stupidmarket.

Potatoes are a regular farm crop in NY, the Long Island potato is just
as famous as Idaho grown probbly moreso (there is no such thing as an
Idaho potato, the package always says Idaho Grown... but there is a
Long Island potato)... won't be long before the local farm stands will
have them, all types. My next door neighbor grows potatoes, russets,
red bliss, and yukon gold... you haven't tasted potato until you eaten
them dug that day.. probably be a month yet before my neighbor brings
me an assortment. I like fresh dug potatoes boiled in their skins in
salted water... eaten hot with a little butter or made into my plain
potato salad to be eaten over the next few days, I'll do both. It
would be a shame to waste good potatoes by burying them in all sorts
of strong flavored crap... that's what many delis and resturants do
because they use old storage potatoes... that's why southerners add
stinkin' onions, pickles and eggs and Krauts add smoked bacon... with
all the overwhelming garbage they add they should omit the potatoes
and make dago potato salad... make pasta salad instead!

Didja know that there is no such thing as Italian cooking...
everything they prepare they stole from some other ethnic group...
Italy is commonly refered to as the cesspool of the Med.. it extends
out from Europe like a rectum..., Naples and everything south is its
asshole, except Sicily, it was excised as a painful hemorrhoid.

Okay, Italy is noted for somethings unique, Rome is the pickpocket
capitol of the world, Naples has more prostitutes per capita than any
other city on the planet... Naples doesn't have a red light district,
the entire city is a red light district.... and then there's the
Vatican... the pope heads up the largest child molestation ring.

Lou Decruss wrote:
> On Tue, 22 Jul 2008 08:11:12 -0700 (PDT), Sheldon >
> wrote:
>
> >Do you speak broken English, you don't know how to write a properly
> >constructed sentence, you must be a greenhorn WOP.
>
> >And Decruss... �learn how to trim attributions, NEWBIE!
>
> In other words, you don't know what else to say. �
>
> Lou

You gotta be kiddin'... no one will ever accuse me of running out of
words... you're just not worth many. And as everyone can plainly see
negative number IQ Lou "NEWBIE" Decruss still can't trim attributions.

For example: John Smith wrote:
<snip>
>
> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is the
> type of recipe I am looking for. Thanks again.

Is this the recipe you want? If you through the whole thread, someone
who worked there affirms that it's the real recipe.

http://www.recipelink.com/mf/14/27244

pat

On Tue, 22 Jul 2008 09:28:02 -0700 (PDT), Sheldon >
wrote:

>Lou Decruss wrote:
>> On Tue, 22 Jul 2008 08:11:12 -0700 (PDT), Sheldon >
>> wrote:
>>
>> >Do you speak broken English, you don't know how to write a properly
>> >constructed sentence, you must be a greenhorn WOP.
>>
>> >And Decruss... ?learn how to trim attributions, NEWBIE!
>>
>> In other words, you don't know what else to say. ?
>>
>> Lou
>
>You gotta be kiddin'... no one will ever accuse me of running out of
>words... you're just not worth many. And as everyone can plainly see
>negative number IQ Lou "NEWBIE" Decruss still can't trim attributions.

Looks pretty good from here. Anyone who has both AOL and google in
their headers has zero credibility when it comes to nettiquite. I'm
surprised you don't use webtv.

Lou

Dimitri said...


> <SNIP>
>
> And ketchup doesn't belong on a hot dog, not ever.... in fact the ONLY
> thing belongs on a hot dog is mustard and kraut (not mustard or kraut
> - mustard AND kraut). But very few these days have ever eaten a hot
> dog, I strongly suspect you've never... unless it is a natural casing
> product it is NOT a hot dog, no way, no how... it's just a no account
> weenie, and with that tube steak crap you can smother it with
> whatever, fried cornmeal batter, chili, onion sauce, ketchup,
> whatever, anything to hide its crapiness. Hebrew National makes all
> beef tube steak but they've never made a hot dog/frankfurter.
>
> You have obviously never had a Chili Cheese dog from The Original
> Tommy's in the LA area.
>
> http://www.originaltommys.com/
>
> IMHO it is an exception to your hot dog rule.
>
> I know they are famus forr their burgers but their doga have a narural
> skin and snap when you bite into them.


I never had a Tommy's hotdog but certainly had my fill of chili
cheeseburgers. What a delicious mess!!!

You should be eating your hot dogs over at Pinks, imho.

Andy

"Andy" <q> wrote in message ...
> Dimitri said...
>
>
>> <SNIP>
>>
>> And ketchup doesn't belong on a hot dog, not ever.... in fact the ONLY
>> thing belongs on a hot dog is mustard and kraut (not mustard or kraut
>> - mustard AND kraut). But very few these days have ever eaten a hot
>> dog, I strongly suspect you've never... unless it is a natural casing
>> product it is NOT a hot dog, no way, no how... it's just a no account
>> weenie, and with that tube steak crap you can smother it with
>> whatever, fried cornmeal batter, chili, onion sauce, ketchup,
>> whatever, anything to hide its crapiness. Hebrew National makes all
>> beef tube steak but they've never made a hot dog/frankfurter.
>>
>> You have obviously never had a Chili Cheese dog from The Original
>> Tommy's in the LA area.
>>
>> http://www.originaltommys.com/
>>
>> IMHO it is an exception to your hot dog rule.
>>
>> I know they are famus forr their burgers but their doga have a narural
>> skin and snap when you bite into them.
>
>
> I never had a Tommy's hotdog but certainly had my fill of chili
> cheeseburgers. What a delicious mess!!!
>
> You should be eating your hot dogs over at Pinks, imho.
>
> Andy

The Chili at Pinks is not as good as Tommy's.

Try the Chili cheese dog at the Rampart Tommy's.

My old stomping grounds.


--
Old Scoundrel

(AKA Dimitri)


-

Lou Decruss wrote:

> On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
> > wrote:
>
>
> >I loathe the texture of chopped hard - boiled eggs in salads.
>
> You don't like a classic spinach salad?


Nope, and spinach is "moot" in any case, as it is the thing that most easily
triggers gout for me...

:-|


--
Best
Greg

Fred/Libby Barclay wrote:
> I've never lived anywhere other than the South, and I can tell you I
> never had homemade potato salad with mustard in it. It was potatoes,
> celery, mayo, hard boiled eggs, some dill or paprika, s&p.
> Some would add some grated onion, dill pickles or sweet pickles, and
> maybe some vinegar.......but, I never had the bright yellow stuff they
> pass off as potato salad growing up.

This is similar to how I make potato salad and I am a northerner.
Potatoes, celery, onion, mayo, splash of vinegar and s&p. When I was
young - idaho or russet - these days - red skinned.


>
> I have German friends, and their potato salad is nothing like ours. It
> has no mayo, has tomatoes and squeezed out salted, drained cukes and
> bacon. I think it did have mustard in it and sour cream, It was
> distasteful to me, and I ate it only to be polite. It was always served
> room temp.
>
> Libby



I have had a hot German potato salad - sliced red potatoes, bacon
crumbles and a nice oil and vinegar type dressing. Very nice.

Tracy

Sheldon wrote:

[...]

Didja know that there is no such thing as Italian cooking...
everything they prepare they stole from some other ethnic group...
Italy is commonly refered to as the cesspool of the Med.. it extends
out from Europe like a rectum..., Naples and everything south is its
asshole, except Sicily, it was excised as a painful hemorrhoid.

Okay, Italy is noted for somethings unique, Rome is the pickpocket
capitol of the world, Naples has more prostitutes per capita than any
other city on the planet... Naples doesn't have a red light district,
the entire city is a red light district....
----------------------------

GM:

Didn't the US Navy at one time maintain their largest VD prophylactic
station in Naples...???

Then there is this, in the "See Naples and DIE" vein:


http://news.bbc.co.uk/2/hi/europe/7423245.stm


Naples: A city swimming in filth

"Beneath the mountains of festering waste, Naples is a city descending into
chaos.

Naples' rubbish crisis is a serious health threat

Officially there is an estimated 50,000 tonnes of uncollected rubbish in the
Campania region, 5,000 tonnes of it on the city's streets.

But drive around and it soon becomes obvious that this is an extremely
conservative estimate.

Wherever you go outside the city centre there are enormous piles of rubbish
rotting in the sun.

The smell gets so bad it is often just burned - and as the temperatures soar
so do the frustrations of the beleaguered Neapolitans.

For Campania, with a population of some six million people, there is, today,
according to the council, just one viable dump.

The three incinerators they are building as part of the solution are all
hopelessly behind schedule.

One, in Acera, is still at least five months from completion, and has
recently run out of money.

The 70m euros (£55m) needed to finish the job has been frozen as part of an
investigation into corruption involving the regional governor, Antonio
Bassolino, and 27 others.

The allegations include fraud, abuse of power and breach of trust in
environmental matters. The governor denies any wrongdoing.


'Iron fist'

Environment Minister Stefania Prestigiacomo told the press last week the
incinerator at Acera would soon be completed.

"It is already 90% finished," she said. But no-one is yet sure when the work
will restart.

"Normally there are 400 men on this site. Now there are just 15 of us," said
chief engineer Giuseppe Storace, who has also been named in the inquiry but
denies wrongdoing.

"The construction has stopped, we have to wait for the money... and given
the scale of the crisis it is all rather frustrating," he admitted.

Last week the new prime minister, Silvio Berlusconi, visited Naples
promising to solve the problem with an "iron fist". He has reclassified
areas of the city containing rubbish dumps as "areas of national strategic
interest".

"That means they are now military zones," he said. Anyone who blocks access
to these sites could be jailed for up to five years.

One of them is a disused quarry in Chiaiano with an estimated capacity for
some 700,000 tonnes of rubbish.

But over the weekend site inspectors were turned away by the angry local
residents. Twelve of the protesters were injured in clashes with police -
three were arrested.

The inspectors have finally been in to assess the site - but the protests
are by no means over.


Mafia involvement

Walter Ganapini, the council's regional environmental officer, blames the
Camorra, the Neapolitan version of the mafia.

"We are told they wanted to build houses on the site we have chosen at
Chiaiano," he said. "And we have evidence the Camorra brought people onto
the street, paying people to protest."

The mafia's illicit companies, said Mr Ganapini, have infiltrated and
sabotaged every effort to find a solution as there is big money in the waste
disposal industry.

The magistrates continue to investigate the allegations of corruption.

On Tuesday, the city's chief officer Alessandro Pansa was one of 26 people
named in a criminal inquiry into waste trafficking and fraud.

Mr Pansa served as the special commissioner last year. He denies any
wrongdoing.

The other 25 suspects have now been placed under house arrest.

But, as the crisis drags on, there is a growing risk to public health.

The Naples Doctors Association recently expressed its concerns over the
potential for disease to spread, with rats, cockroaches and insects thriving
in the mountains of garbage.

"As we clear the backlog the rats come spilling out of the bags," said
Domenico Montella, a rubbish collection supervisor.

"Sometimes there are hundreds of them, scattering in all directions.

"They have been treated to quite a feast," he jokes. "Some of them are
bigger than my forearm."


Toxic waste

But it is not just the rats. The local council says the Camorra is dumping
industrial waste wherever it can hide it. Scores of illegal tipping sites
have been identified.

"We have been left a poisonous legacy," said Mr Ganapini. "The Camorra have
brought in thousands of tonnes of toxic waste, from the north, which they
have hidden, untreated, all over the countryside."

And yet the council must surely take its share of the blame.

On the outskirts of the city, beneath enormous plastic covers, sit thousands
of bales of compressed waste.

They call them eco balls - rubbish that was parcelled to burn as fuel. The
problem is the solid and liquid waste within these bales was never properly
separated. Who was checking and how could it go on for so long?

Francesco Pascale, from the environmental group Legambiente, estimates there
are around seven million tonnes of this "processed" waste which the council
is now stuck with.

"If the eco-balls were burned," he said, "they would release dioxin and
other toxic substances into the atmosphere.

"No other region and no other country wants to burn them."

And so this compacted rubbish sits in the dumps and decomposes.

"Toxic, heavy metal substances seep into the soil, creating health risks,"
said Mr Pascale. "And some of these sites are adjacent to farms!

"It is an ecological time-bomb - and the countdown has already started."

The countdown has certainly begun in Brussels

The European Commission is taking the Italian government to court. The plan,
it says, was - perhaps still is - wholly insufficient. Silvio Berlusconi
admits it is a national disgrace which he intends to resolve.

But then, over 15 years, at an estimated cost of 2bn euros, plenty of other
new initiatives have ended in abject failure. Sweeping up the rubbish on the
streets is one thing, cleaning up the root cause of the crisis - the
corruption - is a far greater challenge..."

</>

Lou Decruss wrote:

> On Tue, 22 Jul 2008 08:22:12 -0700, sf wrote:
>
> >On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
> > wrote:
> >
> >>Next time I am making it French - style, with roasted
> >>potatoes, a moutard vinaigrette, NO eggs...
> >
> >
> >Would you please post your recipe? I see recipes calling for waxed
> >potatoes and chicken broth. No roasting involved.
>
> This one's very good, but I guess you killfiled me.
>
> Flo's Cilantro and Roasted Potato Salad
> Recipe Courtesy of Emeril Lagasse
> 2 pounds new potatoes
> 10 cloves of fresh garlic
> drizzle of olive oil
> salt
> freshly ground black pepper
> 3/4 cup Homemade Mayonnaise
> 2 tablespoons Creole Mustard
> juice of one fresh lemon
> 1/4 cup fresh cilantro leaves, washed and patted dry
> 4 hard-boiled eggs, sliced
> 1/2 small red onions, thinly sliced
>
> Preheat the oven to 400 degrees F. In a mixing bowl, toss the potatoes
> and garlic with a drizzle of olive oil. Toss well. Season with salt
> and pepper. Place on a baking sheet and roast for 15 minutes. Remove
> from the oven and cool completely. Using a mini food processor,
> combine the mayonnaise, mustard and lemon juice. Process until smooth.
> Season with salt and pepper. Add the cilantro and continue to process
> until incorporated. In a mixing bowl, toss the roasted potatoes and
> garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well.
> Season with salt and pepper. Cover with plastic wrap and refrigerate
> for 2 hours. Remove from the refrigerator and mix the salad. Reseason
> with salt and pepper if needed


That sounds good, one could omit the eggs...


--
Best
Greg

On Tue, 22 Jul 2008 12:31:24 -0500, "Gregory Morrow"
> wrote:
>
>Lou Decruss wrote:
>
>> On Tue, 22 Jul 2008 08:22:12 -0700, sf wrote:
>>
>> >On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
>> > wrote:
>> >
>> >>Next time I am making it French - style, with roasted
>> >>potatoes, a moutard vinaigrette, NO eggs...
>> >
>> >
>> >Would you please post your recipe? I see recipes calling for waxed
>> >potatoes and chicken broth. No roasting involved.
>>
>> This one's very good, but I guess you killfiled me.
>>
>> Flo's Cilantro and Roasted Potato Salad
>> Recipe Courtesy of Emeril Lagasse
>> 2 pounds new potatoes
>> 10 cloves of fresh garlic
>> drizzle of olive oil
>> salt
>> freshly ground black pepper
>> 3/4 cup Homemade Mayonnaise
>> 2 tablespoons Creole Mustard
>> juice of one fresh lemon
>> 1/4 cup fresh cilantro leaves, washed and patted dry
>> 4 hard-boiled eggs, sliced
>> 1/2 small red onions, thinly sliced
>>
>> Preheat the oven to 400 degrees F. In a mixing bowl, toss the potatoes
>> and garlic with a drizzle of olive oil. Toss well. Season with salt
>> and pepper. Place on a baking sheet and roast for 15 minutes. Remove
>> from the oven and cool completely. Using a mini food processor,
>> combine the mayonnaise, mustard and lemon juice. Process until smooth.
>> Season with salt and pepper. Add the cilantro and continue to process
>> until incorporated. In a mixing bowl, toss the roasted potatoes and
>> garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well.
>> Season with salt and pepper. Cover with plastic wrap and refrigerate
>> for 2 hours. Remove from the refrigerator and mix the salad. Reseason
>> with salt and pepper if needed
>
>
>That sounds good, one could omit the eggs...

Thanks to both of you and yes, Lou... you *are* in my kill file. You
don't like me, so I made it easy for both of us. Now we're like two
ships passing in the night - it's better than our "hallway sex" in
rfc.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Tue, 22 Jul 2008 12:29:06 -0500, "Gregory Morrow"
> wrote:

>Didn't the US Navy at one time maintain their largest VD prophylactic
>station in Naples...???

Don't we still have a Navy base there? Doesn't someone (RavenLynne)
post from there?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Sheldon wrote:
> "kilikini" wrote:
>> Sheldon wrote:
>>
>>> I love onions, but not in potato salad, actually not in any salad
>>> unless peeled, sliced, and added just before consuming... I don't
>>> want to eat any onions that were peeled and sliced more than five
>>> minutes prior to cooking or consuming raw. ?When I eat potato salad
>>> I want it to taste of POTATO, not of pickles, eggs or anything else
>>> that hides the flavore of potato, but most especially not to taste
>>> and STINK of fermented onions. ?The combination of onion and mayo
>>> is not culinarilly acceptable... so at least you admit to being
>>> afflicted with TIAD.
>>
>> Okay, if I may ask, what is your idea of the perfect potato salad
>> recipe?
>>
>> kili
>
> I posted my recipe for standard NYC deli potato salad to this thread
> yesterday, scroll up. I know exactly how to prepare standard NYC deli
> potato salad... I spent an entire summer working at a deli supply
> wholesaler in Fort Green Market, Brooklyn... among many other items I
> made tons and tons and tons of potato salad, cole slaw too. The
> recipe had to consistantly conform or no NYC deli would buy it.
>
> Prepare it with exactly the ingredients I specified, make no
> substitutions/additions/subtractions. The only thing I'll add is to
> find the freshest potatoes... storage potatoes as are commonly found
> at the stupidmarket don't taste much of potato, they're just starch
> bundles, kinda like old corn... storage spuds are to fresh dug spuds
> as canned 'shrooms are to picked that day fresh. I don't think you
> are going to find any fresh dug potatoes in Florida, I doubt they grow
> there. Try a restaurant supply emporium, look for "Chef's" grade
> potatoes... I've sometimes found them at Sam's Club... they're not
> going to be fresh dug but they're usually much better quality than
> from the stupidmarket.
>
> Potatoes are a regular farm crop in NY, the Long Island potato is just
> as famous as Idaho grown probbly moreso (there is no such thing as an
> Idaho potato, the package always says Idaho Grown... but there is a
> Long Island potato)... won't be long before the local farm stands will
> have them, all types. My next door neighbor grows potatoes, russets,
> red bliss, and yukon gold... you haven't tasted potato until you eaten
> them dug that day.. probably be a month yet before my neighbor brings
> me an assortment. I like fresh dug potatoes boiled in their skins in
> salted water... eaten hot with a little butter or made into my plain
> potato salad to be eaten over the next few days, I'll do both. It
> would be a shame to waste good potatoes by burying them in all sorts
> of strong flavored crap... that's what many delis and resturants do
> because they use old storage potatoes... that's why southerners add
> stinkin' onions, pickles and eggs and Krauts add smoked bacon... with
> all the overwhelming garbage they add they should omit the potatoes
> and make dago potato salad... make pasta salad instead!
>

I must have missed your post; I'll go back through and look for it. What
you said about potatoes makes sense. Most of the time potatoes have no
flavor these days. All I taste is......paste.

I'll have to start getting my potatoes at the local produce stands and see
which one has fresher taters.

Thanks!

kili

sf wrote:
> On Tue, 22 Jul 2008 06:22:12 -0400, "kilikini"
> > wrote:
>
>> I usually make German potato salad. That's my favorite. No sour
>> cream, no mustard. It's red potatoes, bacon, onion, celery seed,
>> sugar, water and vinegar, basically. The recipe I use is from my
>> grandmother and it's probably at least 100 years old, if not more.
>> It can be served hot or cold.
>
> I love *warm* German potato salad - just made so the potatoes haven't
> cooled yet!

Yes! Me tooooooooooo!

kili

On 2008-07-22, kilikini > wrote:

> Do a google image on Southern Potato salad, they're all yellow. Yellow is
> mustard-based.

Not necessarilly. Safeway sells a pre-made deviled-egg potato salad that is
yellow, but it's from extra yolks (or a yel facsimile) that is to die for.
Jes like yours, but extra yolks. It is soooo good. It's why I didn't make
my own for about 10 yrs.

nb

On Mon, 21 Jul 2008 17:46:45 -0500, Lou Decruss >
wrote:

>On Mon, 21 Jul 2008 18:39:30 -0400, "kilikini"
> wrote:
>
>>Lou Decruss wrote:
>
>>>> (Oh, and by the way, I'm in agreement with you on "Southern" potato
>>>> salad. It's terrible. I, too, live in Florida.)
>>>
>>> What makes it "southern"?
>>>
>>> Lou
>>
>>LOTS of mustard, as far as I can tell. It's all yellow.
>>
>>kili
>
>Gotcha. I don't like the yellow in it either. But I do like it with
>creole.
>
>This is our favorite:
>
>http://www.wchstv.com/gmarecipes/flospotatosalad.shtml
>
>

<recipe snipped>

exactly. the problem may be the french's mustard.

if i had to characterize 'southern' potato salad, i'd say 'too sweet.'

your pal,
blake
** Posted from http://www.teranews.com **

On Tue, 22 Jul 2008 09:45:09 -0500, Lou Decruss >
wrote:

>On Mon, 21 Jul 2008 21:56:59 -0500, "Gregory Morrow"
> wrote:
>
>
>>I loathe the texture of chopped hard - boiled eggs in salads.
>
>You don't like a classic spinach salad?
>
>Lou

love 'em, but the last couple restaurants' versions have been
disappointing.

your pal,
blake
** Posted from http://www.teranews.com **

On Mon, 21 Jul 2008 20:24:00 -0400, "Jean B." > wrote:

>aem wrote:
>> On Jul 21, 2:52 pm, "For example: John Smith" >
>> wrote:
>>> ..... I dislike "southern" potato salad and
>>> .....the Boars Head brand ....and they [Publix] make about a half dozen different
>>> kinds and none of them do it for me either. I am looking for a good recipe
>>> for chunky, creamy, skin off potato salad with no mustard and plenty of hard
>>> boiled eggs like you get in the deli's up north. I've tried several recipes
>>> that I found on the internet but no luck and I really do not want to try to
>>> make a dozen recpies until I find the right one. So if anybody can help me
>>> out I would really appreciate it. Thanks.
>>>
>>> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is the
>>> type of recipe I am looking for. Thanks again.
>>
>> People will give you their favorite versions but how you will know
>> they aren't like all the versions you dislike I don't know because you
>> don't say what you don't like about them.
>>
>> I'm surprised at the absence of vinegar in the recipes already given.
>> For me, it's not only an essential ingredient but should be put onto
>> the potatoes while they're still hot, along with salt, so it becomes
>> the flavor base. Since you're omitting mustard I'd think that was
>> even more important.
>>
>> My current version starts with the vinegar (white, or rice wine, or
>> champagne) and salt and then adds just mayo and a little bit of sour
>> cream, ground black pepper, paprika (not smoked), and crushed
>> coriander seed. Sometimes lemon juice if tasting seems to call for
>> it. Additions are a lot of scallions, a bit of celery, some boiled
>> eggs. Bacon is very optional. After being gently tossed to combine,
>> it needs to be refrigerated for a couple of hours. Hot sauce is passed
>> at the table. -aem
>
>Absolutely. The still-hot potatoes need to macerate in something
>tasty--in my case a kind-of French dressing mixture (heavy on the
>vinegar).

yep. gotta dress 'em hot. i usually use some salt, olive oil, then
vinegar. then your celery and whatnot, a little grainy mustard and
then a little mayonnaise.

your pal,
blake


** Posted from http://www.teranews.com **

"Dimitri" wrote:
> "Sheldon" > wrote in message
>
> ...
>
>
>
>
>
> Lou Decruss wrote:
> > Sheldon Â*wrote:
>
> > >On Jul 21, 6:32?pm, Lou Decruss > wrote:
> > >> On Mon, 21 Jul 2008 18:22:45 -0400, "kilikini"
> > >> > wrote:
> > >> >(Oh, and by the way, I'm in agreement with you on "Southern" potato
> > >> >salad.
> > >> >It's terrible. ?I, too, live in Florida.)
>
> > >> What makes it "southern"?
>
> > >Onions! �Blech!
>
> > Do you dislike onions or is this like me saying ketchup doesn't belong
> > on a hot dog?
>
> > Lou
>
> <SNIP>
>
> And ketchup doesn't belong on a hot dog, not ever.... in fact the ONLY
> thing belongs on a hot dog is mustard and kraut (not mustard or kraut
> - mustard AND kraut). Â*But very few these days have ever eaten a hot
> dog, I strongly suspect you've never... unless it is a natural casing
> product it is NOT a hot dog, no way, no how... it's just a no account
> weenie, and with that tube steak crap you can smother it with
> whatever, fried cornmeal batter, chili, onion sauce, ketchup,
> whatever, anything to hide its crapiness. Â*Hebrew National makes all
> beef tube steak but they've never made a hot dog/frankfurter.
>
> You have obviously never had a Chili Cheese dog from The Original Tommy's in
> the LA area.


I wouldn't want to, the concept is an oxymoron. I've tried chili
dogs, it's how to dispose of bad hot dogs and bad chili all in one
fell swoop... a ridiculous combination, no different from a turkey and
sardine sandwich.


> http://www.originaltommys.com/
>
> IMHO it is an exception Â*to your hot dog rule.
>
> I know they are famus forr their burgers but their doga have a narural skin
> and snap when you bite into them.

I very seriously doubt they serve natural casing hot dogs, they
probably use cheap collagen casing, those are machine made faster than
the human eye can see. Very few provisioners make natural casing hot
dogs anymore, those unblemished casings are expensive and they need to
be hand stuffed, it's labor intensive, and there's a lot of
breakage... they cost too much, few people will pay USDA Choice
porterhouse price for a hot dog. I read through their entire web
site, every word. There is no mention of any hot dog except here, and
says nothing other than they offer them, more like an aside, not like
they are famous for hot dogs, not even a picture of a hot dog anywhere
on their web site.

http://www.originaltommys.com/burger.php

The picture of their burger looks disgusting. I wouldn't call that
any kind of burger, it's a whole lot of other stuff wrapped around
what appears to be a way over cooked mystery meat patty no thicker
than a twenty five cent piece... they should be embarrassed to post
that image, it barely looks edible... Big Mac images look more like a
burger and they're pretty awful representations of what a real burger
is. A Tommy burger looks like the very worst fast food burger ever
made... White Castle at least doesn't pretend to be something it's
not.

I lived in southern CA for five years, there was not one eatery with
close to decent food in all of LA County, it's all as fake as tinsel
town, it's where most of the fast food joints originated... those
people actually think a freedom dip is a sandwich (it's cheap
overcooked mystery meat between cheap bread sopping with extra salty
bouillion cube brine... it's about as close to slopping hogs as it
gets). From what I've discussed with NY foodies who have lived there
for years or travel there all the time and have been there recently
I'm sure if anything the quality has progressively deteriorated. Back
in the '60s there were a small number of pretty decent Mexican style
joints in San Diego (LA'a Olivera St. food sucked, a pure tourista
trap) and LA's China town was sleazy and its restaurants barely
passable, but that's all there was because the Chinese take out hadn't
been invented yet. San Fran's China town was a bit better, still not
memorable in any good way. San Fran hasn't very high quality
eateries of any type, only very high prices and a lot of *kitsch*,
Frisco's eateries have been over hyped for so long that the TIADers
tend to believe... very few are going to spend that kind of money on a
meal and then tell each other they got ripped off (to understand folks
gotta read The Emporer's New Clothes). San Fran's best seafood
eateries don't hold a candle to ordinary seafood joints in Vancouver.
In fact most any ordinary eatery in Canada's major cities is far
better than California's best... nowadays, in most venues, culinarily
Canada even put's NYC to shame. NY's China Town has for many years
now sucked big time... so has Little Italy deteriorated to just barely
above Chef Boyardee level... Angelo's, on the corner of Mott and
Hester for like forever is now selling in jars on the net. Toronto
has a wonderful China Town. And if ever I get a yen for good kosher
deli, rather than head south to NYC I'd rather go north twice the
distance to Montreal.

Just because someone lives someplace is no excuse for being biased,
and I'm not. NYC still has the best bagels, but not much else, not
anymore... and NYC bagels are only a mere shadow of their former
self... can't even get a decent soft pretzel anymore and you need a
mortgage to buy what's just a small hunk of bread with salt... when I
was a kid they were twice the size, ten times as tasty, and two cents
apiece or three for a nickle. Decent restaurants are closing up left
right and center, I'm learning that even within the short five years
I've not been to Lung Guyland many of my favorite eateries there have
disappeared, and not been replaced with anything nearly the same... my
very favorite Chinese restaurant that was family run at the same
location some forty years closed up, the owner retired... the building
is now some sort of Puerto Rican born-again tabernacle so I've been
told... a poster here just yesterday informed me that my favorite
burger joint is kaput.

Where anything food is concerned I've not in my life time seen any
improvements, none.... only steady and unwaivering decline.
None of the younger posters here have ever tasted any good food or
drink, none of us ever will again. I don't care who doesn't believe
me. I ain't swayed by kitsch, I don't view the world through rose
colored glasses, and I'm never gonna insist something is great when
it's not just because it's from where I live.

Sabrett makes two types of hot dog, the collagen type is what folks
buy from the street venders, they are sold at retail markets for about
the same price as Oscar Mayer, Ball Park, and that ilk. They also
sell natural casing hot dogs, there are very few stupidmarkets that
carry them and the last I looked they cost like $8/lb.. occasionally
I'll buy a pack (each pack is individually weighed and priced) they
are excellent, and they use a different recipe too. You can buy them
on line but you don't want to know the shipping charges... one place
has some chutzpa, it charges $82 minimum per order... that's not a
typo, $82!

http://www.sabrett.com/menufranks.cfm#ncfranksretail


There really is a synonym for TIAD...

M-W

kitsch
noun
: something that appeals to popular or lowbrow taste and is often of
poor quality
---

On Tue, 22 Jul 2008 15:01:40 -0400, blake murphy
> wrote:

>On Mon, 21 Jul 2008 17:46:45 -0500, Lou Decruss >

>>This is our favorite:
>>
>>http://www.wchstv.com/gmarecipes/flospotatosalad.shtml
>>
>>
>
><recipe snipped>
>
>exactly. the problem may be the french's mustard.

Ya. It just doesn't seem to mix well.

>if i had to characterize 'southern' potato salad, i'd say 'too sweet.'

I'm still trying to learn what it really is. I think the too sweet
thing it why I so dislike German potato salad.

Lou

Lou TOADIE Decruss wrote:
> On Tue, 22 Jul 2008 08:02:24 -0700 (PDT), Sheldon >
> wrote:
>
> >I love onions, but not in potato salad, actually not in any salad
> >unless peeled, sliced, and added just before consuming... I don't want
> >to eat any onions that were peeled and sliced more than five minutes
> >prior to cooking or consuming raw. �When I eat potato salad I want it
> >to taste of POTATO, not of pickles, eggs or anything else that hides
> >the flavore of potato, but most especially not to taste and STINK of
> >fermented onions. �The combination of onion and mayo is not
> >culinarilly acceptable...
>
> You must stay awake at night making crap this crap up.
>
> >And ketchup doesn't belong on a hot dog, not ever.... in fact the ONLY
> >thing belongs on a hot dog is mustard and kraut (not mustard or kraut
> >- mustard AND kraut). �But very few these days have ever eaten a hot
> >dog, I strongly suspect you've never... unless it is a natural casing
> >product it is NOT a hot dog, no way, no how... it's just a no account
> >weenie, and with that tube steak crap you can smother it with
> >whatever, fried cornmeal batter, chili, onion sauce, ketchup,
> >whatever, anything to hide its crapiness. �Hebrew National makes all
> >beef tube steak but they've never made a hot dog/frankfurter.
>
> Take your pick.
>
> http://www.crawfordsausage.com/productsv1.php
>
> Lou

So what.. what are you saying... those ain't Hebrew National, they
ain't kosher. They're selling exactly what I said, *expensive*
natural casing dawgs:
http://secure.cartsvr.net/catalogs/c...?prodid=849901

There are other natural casing hot dogs on the net, all expensive,
very regional so they'e mostly only availsble on the net, those
probably taste shitty or they'd be much more widely available. Adn
jsut becsaeu you ran out and searched the net in no way proves you
ever tried a product... I don't believe you did, or you would have
mentioned this barnd in your very first post on teh topic... asnyone
can find comebacks on teh net... even a NEWBIE like you.

I'm not making anything up, you've finally come to your senses and
you're agreeing with me... Lou, you're such a sychophant, and smarmy.

And you still haven't figured out how to trim attributions, what a
NEWBIE.

On Tue, 22 Jul 2008 08:51:57 -0700, "Dimitri" >
wrote:

>And ketchup doesn't belong on a hot dog, not ever.... in fact the ONLY
>thing belongs on a hot dog is mustard and kraut (not mustard or kraut
>- mustard AND kraut). But very few these days have ever eaten a hot
>dog, I strongly suspect you've never... unless it is a natural casing
>product it is NOT a hot dog, no way, no how... it's just a no account
>weenie, and with that tube steak crap you can smother it with
>whatever, fried cornmeal batter, chili, onion sauce, ketchup,
>whatever, anything to hide its crapiness. Hebrew National makes all
>beef tube steak but they've never made a hot dog/frankfurter.
>
>You have obviously never had a Chili Cheese dog from The Original Tommy's in
>the LA area.
>
>http://www.originaltommys.com/
>
>IMHO it is an exception to your hot dog rule.

There's many exceptions all over the US, and the world. I just tease
about the no ketchup thing because it annoys the crap out of those not
from Chicago. I could care less what people eat. But shemp really
believes his jibber.

Lou

Lou Decruss wrote:
> On Tue, 22 Jul 2008 09:28:02 -0700 (PDT), Sheldon >
> wrote:
>
>
>
>
>
> >Lou Decruss wrote:
> >> On Tue, 22 Jul 2008 08:11:12 -0700 (PDT), Sheldon >
> >> wrote:
>
> >> >Do you speak broken English, you don't know how to write a properly
> >> >constructed sentence, you must be a greenhorn WOP.
>
> >> >And Decruss... ?learn how to trim attributions, NEWBIE!
>
> >> In other words, you don't know what else to say. ?
>
> >> Lou
>
> >You gotta be kiddin'... no one will ever accuse me of running out of
> >words... you're just not worth many. �And as everyone can plainly see
> >negative number IQ Lou "NEWBIE" Decruss still can't trim attributions.
>
> Looks pretty good from here. �

You're still talking broken English, moron.

Anyone who has both AOL and google in
> their headers has zero credibility when it comes to nettiquite. �I'm
> surprised you don't use webtv.

Changing the subject, you're proving you know nothing about food/
cooking... and you don't... I doubt you are capable of using a can
opener.

And if I have no credibilty how come I can trim attributions and you
can't, eh... you disgusting filthy slob, you NEWBIE know nothing.

And now I'm done with you, order some Daisey Dawgs to plug up your
disgusting leaking ass... lookit how you can't clean up after
yourself, fetid ****!