I've been craving a nice tangy macaroni salad for days and I've got an
unexpected day off for a change. I've made mac salad many times and
it's always good but missing the tangy part I've run across once in
awhile. Has anyone every used horseradish in theirs? Also would the
food police come for me if I used small shells rather than elbow mac?

So how you make your salad tangy?

TIA,

Lou

On Nov 5, 10:36*am, Lou Decruss > wrote:
> I've been craving a nice tangy macaroni salad for days and I've got an
> unexpected day off for a change. *I've made mac salad many times and
> it's always good but missing the tangy part I've run across once in
> awhile. *Has anyone every used horseradish in theirs? *Also would the
> food police come for me if I used small shells rather than elbow mac?
>
> So how you make your salad tangy?
>
> TIA,
>
> Lou *

I don't think the food police care about the shape of the pasta - I
often use Rotini, multi-colored, and bowties, etc. (Rotini is really
good in mac salad ... it has more substance than elbow.)

I suppose prepared horseradish would do the tangy trick - or you could
use red pepper (cayenne) flakes ... a few drops of Tabasco or
Sriracha....or put some jalapenos in it. If that's too strong, you
could always use some pickle juice....I'd mix a small amount of
horseradish and, separately, pickle juice, into small bits of mayo and
see what you like best. Maybe lemon or lime juice would work, too.

N.

On 11/5/2010 11:36 AM, Lou Decruss wrote:
>
> I've been craving a nice tangy macaroni salad for days and I've got an
> unexpected day off for a change. I've made mac salad many times and
> it's always good but missing the tangy part I've run across once in
> awhile. Has anyone every used horseradish in theirs? Also would the
> food police come for me if I used small shells rather than elbow mac?
>
> So how you make your salad tangy?
>
> TIA,
>
> Lou

Dry mustard powder (the stuff you get in an Asian grocery) adds a little
zip.

On Nov 5, 10:36*am, Lou Decruss > wrote:
> I've been craving a nice tangy macaroni salad for days and I've got an
> unexpected day off for a change. *I've made mac salad many times and
> it's always good but missing the tangy part I've run across once in
> awhile. *Has anyone every used horseradish in theirs? *Also would the
> food police come for me if I used small shells rather than elbow mac?
>
> So how you make your salad tangy?
>
> TIA,
>
> Lou *


I like macaroni salad on the sweet side to I use Miracle Whip, which
is a little tangy, too. For the horseradish aspect I always liked a
little bit of the horseradish sauce they sell on the same aisle as the
regular mayo. It's like that Arby's Horsey Sauce stuff so it goes
really well with anything mayo related.

In article >,
Lou Decruss > wrote:

> I've been craving a nice tangy macaroni salad for days and I've got an
> unexpected day off for a change. I've made mac salad many times and
> it's always good but missing the tangy part I've run across once in
> awhile. Has anyone every used horseradish in theirs? Also would the
> food police come for me if I used small shells rather than elbow mac?

For some reason, I don't particularly like my macaroni salad made with
elbow macaroni. I know it's nothing reasonable, I suspect I've just
eaten too much stale, soggy macaroni salad made with it. Small shells
are my favorite, although salad macaroni is fine:

<http://www.google.com/imgres?imgurl=...com/wp-content
/uploads/2010/06/macaronisalad1.jpg&imgrefurl=http://www.formerchef.com/2
010/06/29/pesto-macaroni-salad-with-tomatoes-corn-and-fresh-mozzarella/&u
sg=__cn6BmIdWAm7_k2dgfM7os2Q0ET8=&h=460&w=650&sz=1 14&hl=en&start=315&zoom
=1&tbnid=80H8LsPF-8E2aM:&tbnh=139&tbnw=195&prev=/images%3Fq%3Dsalad%2Bmac
aroni%26um%3D1%26hl%3Den%26client%3Dfirefox-a%26sa%3DX%26rls%3Dorg.mozill
a:en-USfficial%26biw%3D1607%26bih%3D896%26tbs%3Disch: 10%2C6249&um=1&itb
s=1&iact=hc&vpx=766&vpy=616&dur=17988&hovh=189&hov w=267&tx=87&ty=208&ei=z
TnUTNclkZyxA-LKlY0L&oei=QDnUTNTUH4yasAPYgbmGCw&esq=9&page=9&nds p=41&ved=1
t:429,r:37,s:315&biw=1607&bih=896>

> So how you make your salad tangy?

Dry mustard powder is a dependable standard. A few drops of red pepper
sauce (like Tabasco) also works for me. I would like horseradish,
myself, but I'm not so sure about the rest of the family!

--
Dan Abel
Petaluma, California USA

On Nov 5, 11:36*am, Lou Decruss > wrote:
> I've been craving a nice tangy macaroni salad for days and I've got an
> unexpected day off for a change. *I've made mac salad many times and
> it's always good but missing the tangy part I've run across once in
> awhile. *Has anyone every used horseradish in theirs? *Also would the
> food police come for me if I used small shells rather than elbow mac?
>
> So how you make your salad tangy?
>
> TIA,
>
> Lou *

You can use any pasta that's appropriate and still call it 'macaroni
salad.' Just don't use stuff like Fettucini etc. What we call
macaroni is actually really 'elbow macaroni.'

On Fri, 05 Nov 2010 10:36:12 -0500, Lou Decruss wrote:

> I've been craving a nice tangy macaroni salad for days and I've got an
> unexpected day off for a change. I've made mac salad many times and
> it's always good but missing the tangy part I've run across once in
> awhile. Has anyone every used horseradish in theirs? Also would the
> food police come for me if I used small shells rather than elbow mac?
>
> So how you make your salad tangy?

You mean the Tangy Zip of Miracle Whip?

-sw (MW-Free for 20+ years)

On Fri, 5 Nov 2010 08:59:20 -0700 (PDT), Nancy2
> wrote:

>On Nov 5, 10:36*am, Lou Decruss > wrote:
>> I've been craving a nice tangy macaroni salad for days and I've got an
>> unexpected day off for a change. *I've made mac salad many times and
>> it's always good but missing the tangy part I've run across once in
>> awhile. *Has anyone every used horseradish in theirs? *Also would the
>> food police come for me if I used small shells rather than elbow mac?
>>
>> So how you make your salad tangy?
>>
>> TIA,
>>
>> Lou *
>
>I don't think the food police care about the shape of the pasta - I
>often use Rotini, multi-colored, and bowties, etc. (Rotini is really
>good in mac salad ... it has more substance than elbow.)

OK then. The shells it is!

>I suppose prepared horseradish would do the tangy trick - or you could
>use red pepper (cayenne) flakes ... a few drops of Tabasco or
>Sriracha....or put some jalapenos in it. If that's too strong, you
>could always use some pickle juice....I'd mix a small amount of
>horseradish and, separately, pickle juice, into small bits of mayo and
>see what you like best. Maybe lemon or lime juice would work, too.

The sriracha is a distinct possibility but probably as a small batch
of it. I don't think Louise can handle it.

Hummmm......Just looked and I can't find any. I'm a pig with the
stuff but I do have sambal oelek.

Thanks for the good ideas Nancy.

Lou

On Fri, 05 Nov 2010 12:24:55 -0400, George >
wrote:

>On 11/5/2010 11:36 AM, Lou Decruss wrote:
>>
>> I've been craving a nice tangy macaroni salad for days and I've got an
>> unexpected day off for a change. I've made mac salad many times and
>> it's always good but missing the tangy part I've run across once in
>> awhile. Has anyone every used horseradish in theirs? Also would the
>> food police come for me if I used small shells rather than elbow mac?
>>
>> So how you make your salad tangy?
>>
>> TIA,
>>
>> Lou
>
>Dry mustard powder (the stuff you get in an Asian grocery) adds a little
>zip.

Yeah. I put a list together of options from all the recipes I looked
at and that's on it. I've got S&B in stock.

Thanks George

On Fri, 5 Nov 2010 09:52:07 -0700 (PDT), Christopher Helms
> wrote:

>On Nov 5, 10:36*am, Lou Decruss > wrote:
>> I've been craving a nice tangy macaroni salad for days and I've got an
>> unexpected day off for a change. *I've made mac salad many times and
>> it's always good but missing the tangy part I've run across once in
>> awhile. *Has anyone every used horseradish in theirs? *Also would the
>> food police come for me if I used small shells rather than elbow mac?
>>
>> So how you make your salad tangy?
>>
>> TIA,
>>
>> Lou *
>
>
>I like macaroni salad on the sweet side to I use Miracle Whip, which
>is a little tangy, too. For the horseradish aspect I always liked a
>little bit of the horseradish sauce they sell on the same aisle as the
>regular mayo. It's like that Arby's Horsey Sauce stuff so it goes
>really well with anything mayo related.

No miracle whip here but that's a vote that horseradish might be ok.

Thanks,

Lou

On Fri, 05 Nov 2010 10:11:06 -0700, Dan Abel > wrote:

>In article >,
> Lou Decruss > wrote:
>
>> I've been craving a nice tangy macaroni salad for days and I've got an
>> unexpected day off for a change. I've made mac salad many times and
>> it's always good but missing the tangy part I've run across once in
>> awhile. Has anyone every used horseradish in theirs? Also would the
>> food police come for me if I used small shells rather than elbow mac?
>
>For some reason, I don't particularly like my macaroni salad made with
>elbow macaroni. I know it's nothing reasonable, I suspect I've just
>eaten too much stale, soggy macaroni salad made with it. Small shells
>are my favorite,

I'll count that as a vote for the shells.

> although salad macaroni is fine:
>
><http://www.google.com/imgres?imgurl=...com/wp-content
>/uploads/2010/06/macaronisalad1.jpg&imgrefurl=http://www.formerchef.com/2
>010/06/29/pesto-macaroni-salad-with-tomatoes-corn-and-fresh-mozzarella/&u
>sg=__cn6BmIdWAm7_k2dgfM7os2Q0ET8=&h=460&w=650&sz= 114&hl=en&start=315&zoom
>=1&tbnid=80H8LsPF-8E2aM:&tbnh=139&tbnw=195&prev=/images%3Fq%3Dsalad%2Bmac
>aroni%26um%3D1%26hl%3Den%26client%3Dfirefox-a%26sa%3DX%26rls%3Dorg.mozill
>a:en-USfficial%26biw%3D1607%26bih%3D896%26tbs%3Disch: 10%2C6249&um=1&itb
>s=1&iact=hc&vpx=766&vpy=616&dur=17988&hovh=189&ho vw=267&tx=87&ty=208&ei=z
>TnUTNclkZyxA-LKlY0L&oei=QDnUTNTUH4yasAPYgbmGCw&esq=9&page=9&nds p=41&ved=1
>t:429,r:37,s:315&biw=1607&bih=896>

You might try tiny URL, but thanks.

>> So how you make your salad tangy?
>
>Dry mustard powder is a dependable standard. A few drops of red pepper
>sauce (like Tabasco) also works for me. I would like horseradish,
>myself, but I'm not so sure about the rest of the family!

I've used dry mustard before but I wish I could put my finger on
exactly what it was missing.

Thanks Dan.

Lou

On Fri, 5 Nov 2010 17:19:35 GMT, "l, not -l" > wrote:

>
>On 5-Nov-2010, Lou Decruss > wrote:
>
>> I've been craving a nice tangy macaroni salad for days and I've got an
>> unexpected day off for a change. I've made mac salad many times and
>> it's always good but missing the tangy part I've run across once in
>> awhile. Has anyone every used horseradish in theirs? Also would the
>> food police come for me if I used small shells rather than elbow mac?
>
>No, food police would not care because small shells are about the same size
>as elbow mac. However, don't get caught trying to use jumbo shells or
>you'll be severely punished. 8-)

Maybe these are medium. I dunno. About the size of a dime.

Lou

On Fri, 5 Nov 2010 17:22:11 GMT, "l, not -l" > wrote:

>
>On 5-Nov-2010, Lou Decruss > wrote:
>
>> So how you make your salad tangy?
>
>Since I always have horseradish sauce on-hand (the mayo like stuff often
>used on roast beef sandwiches), I'd sub a bit of it for mayo. I think that
>would be the kind of thing you'd do to-taste, not a given quantity.
>
>have fun horsing around.

LOL. Thanks. I'm going to try it.

Lou

On Fri, 5 Nov 2010 12:12:28 -0600, Sqwertz >
wrote:

>On Fri, 05 Nov 2010 10:36:12 -0500, Lou Decruss wrote:
>
>> I've been craving a nice tangy macaroni salad for days and I've got an
>> unexpected day off for a change. I've made mac salad many times and
>> it's always good but missing the tangy part I've run across once in
>> awhile. Has anyone every used horseradish in theirs? Also would the
>> food police come for me if I used small shells rather than elbow mac?
>>
>> So how you make your salad tangy?
>
>You mean the Tangy Zip of Miracle Whip?
>
>-sw (MW-Free for 20+ years)

This is a MW free zone. I've even posted signs on the doors. A
couple years ago Louise bought a jar and wanted potato salad because
she had used it before we met and grew up with it. I obliged and made
the salad but there was no way I was eating that shit. She had some
of the salad and tossed the rest of it out along with the jar of white
poison and we've been clean since.

Lou

On Nov 5, 1:44*pm, Lou Decruss > wrote:
> On Fri, 5 Nov 2010 08:59:20 -0700 (PDT), Nancy2
>
>
>
>
>
> > wrote:
> >On Nov 5, 10:36 am, Lou Decruss > wrote:
> >> I've been craving a nice tangy macaroni salad for days and I've got an
> >> unexpected day off for a change. I've made mac salad many times and
> >> it's always good but missing the tangy part I've run across once in
> >> awhile. Has anyone every used horseradish in theirs? Also would the
> >> food police come for me if I used small shells rather than elbow mac?
>
> >> So how you make your salad tangy?
>
> >> TIA,
>
> >> Lou
>
> >I don't think the food police care about the shape of the pasta - I
> >often use Rotini, multi-colored, and bowties, etc. *(Rotini is really
> >good in mac salad ... it has more substance than elbow.)
>
> OK then. *The shells it is!
>
> >I suppose prepared horseradish would do the tangy trick - or you could
> >use red pepper (cayenne) flakes ... a few drops of Tabasco or
> >Sriracha....or put some jalapenos in it. *If that's too strong, you
> >could always use some pickle juice....I'd mix a small amount of
> >horseradish and, separately, pickle juice, into small bits of mayo and
> >see what you like best. *Maybe lemon or lime juice would work, too.
>
> The sriracha is a distinct possibility but probably as a small batch
> of it. *I don't think Louise can handle it. *
>
> Hummmm......Just looked and I can't find any. *I'm a pig with the
> stuff but I do have sambal oelek. *
>
> Thanks for the good ideas Nancy.
>
> Lou- Hide quoted text -
>
> - Show quoted text -

I had to ask for the sriracha at my supermarket - and was told to look
for the red plastic bottle with a green cap, with a rooster on it.
You'll find it in the Asian food section.

N.

On Nov 5, 1:45*pm, Lou Decruss > wrote:
> On Fri, 5 Nov 2010 12:12:28 -0600, Sqwertz >
> wrote:
>
> >On Fri, 05 Nov 2010 10:36:12 -0500, Lou Decruss wrote:
>
> >> I've been craving a nice tangy macaroni salad for days and I've got an
> >> unexpected day off for a change. *I've made mac salad many times and
> >> it's always good but missing the tangy part I've run across once in
> >> awhile. *Has anyone every used horseradish in theirs? *Also would the
> >> food police come for me if I used small shells rather than elbow mac?
>
> >> So how you make your salad tangy?
>
> >You mean the Tangy Zip of Miracle Whip?
>
> >-sw (MW-Free for 20+ years)
>
> This is a MW free zone. *I've even posted signs on the doors. *A
> couple years ago Louise bought a jar and wanted potato salad because
> she had used it before we met and grew up with it. *I obliged and made
> the salad but there was no way I was eating that shit. *She had some
> of the salad and tossed the rest of it out along with the jar of white
> poison and we've been clean since.
>
> Lou *

I'm a MW fan, but actually, I think Hellman's is tangier than MW,
myself.

N.

On Fri, 05 Nov 2010 13:44:24 -0500, Lou Decruss
> wrote:

>On Fri, 5 Nov 2010 08:59:20 -0700 (PDT), Nancy2
> wrote:
>
>>On Nov 5, 10:36*am, Lou Decruss > wrote:
>>> I've been craving a nice tangy macaroni salad for days and I've got an
>>> unexpected day off for a change. *I've made mac salad many times and
>>> it's always good but missing the tangy part I've run across once in
>>> awhile. *Has anyone every used horseradish in theirs? *Also would the
>>> food police come for me if I used small shells rather than elbow mac?
>>>
>>> So how you make your salad tangy?
>>>
>>> TIA,
>>>
>>> Lou *
>>
>>I don't think the food police care about the shape of the pasta - I
>>often use Rotini, multi-colored, and bowties, etc. (Rotini is really
>>good in mac salad ... it has more substance than elbow.)
>
>OK then. The shells it is!
>
>>I suppose prepared horseradish would do the tangy trick - or you could
>>use red pepper (cayenne) flakes ... a few drops of Tabasco or
>>Sriracha....or put some jalapenos in it. If that's too strong, you
>>could always use some pickle juice....I'd mix a small amount of
>>horseradish and, separately, pickle juice, into small bits of mayo and
>>see what you like best. Maybe lemon or lime juice would work, too.
>
>The sriracha is a distinct possibility but probably as a small batch
>of it. I don't think Louise can handle it.

I don't think I'd like the texture of prepared horseradish in macaroni
salad, unless you can find a supper creamy one.

Penzeys horseradish powder would work... I use it in potato salad.
Chinese mustard may be the heat you're looking for.
Wasabi if you can find the real deal.

On Fri, 05 Nov 2010 10:36:12 -0500, Lou Decruss
> wrote:

> Also would the food police come for me if I used small shells rather than elbow mac?
>
I love shells in pasta salad, especially if there are peas in the
salad. The shapes and textures go together so well.

Tara

On Fri, 05 Nov 2010 19:10:00 -0400, Tara >
wrote:

>On Fri, 05 Nov 2010 10:36:12 -0500, Lou Decruss
> wrote:
>
>> Also would the food police come for me if I used small shells rather than elbow mac?
>>
>I love shells in pasta salad, especially if there are peas in the
>salad. The shapes and textures go together so well.

http://www.bacheloretteparties.com/penpasininsi.html

"Lou Decruss" > wrote in message
...
>
> I've been craving a nice tangy macaroni salad for days and I've got an
> unexpected day off for a change. I've made mac salad many times and
> it's always good but missing the tangy part I've run across once in
> awhile. Has anyone every used horseradish in theirs? Also would the
> food police come for me if I used small shells rather than elbow mac?
>
> So how you make your salad tangy?
>
> TIA,
>
> Lou
For some of the mayo, use horseradish mayo....a prepared flavoured mayo I
find in my local No Frills store. I do this with my devilled eggs. Gives a
little zing.....Sharon in Canada

On Fri, 05 Nov 2010 13:44:46 -0500, Lou Decruss wrote:

> On Fri, 5 Nov 2010 09:52:07 -0700 (PDT), Christopher Helms
> > wrote:
>
>>On Nov 5, 10:36*am, Lou Decruss > wrote:
>>> I've been craving a nice tangy macaroni salad for days and I've got an
>>> unexpected day off for a change. *I've made mac salad many times and
>>> it's always good but missing the tangy part I've run across once in
>>> awhile. *Has anyone every used horseradish in theirs? *Also would the
>>> food police come for me if I used small shells rather than elbow mac?
>>>
>>> So how you make your salad tangy?
>>>
>>> TIA,
>>>
>>> Lou *
>>
>>
>>I like macaroni salad on the sweet side to I use Miracle Whip, which
>>is a little tangy, too. For the horseradish aspect I always liked a
>>little bit of the horseradish sauce they sell on the same aisle as the
>>regular mayo. It's like that Arby's Horsey Sauce stuff so it goes
>>really well with anything mayo related.
>
> No miracle whip here but that's a vote that horseradish might be ok.
>
> Thanks,
>
> Lou

i like the inglehoffer cream style horseradish:

<http://beavertonfoods.com/inglehoffer.php>

....but mine's in the stubby little potbelly jar. it seems to keep its zip
a pretty long time.

your pal,
blake

Lou Decruss wrote:
>
> I've been craving a nice tangy macaroni salad for days and I've got an
> unexpected day off for a change. I've made mac salad many times and
> it's always good but missing the tangy part I've run across once in
> awhile. Has anyone every used horseradish in theirs? Also would the
> food police come for me if I used small shells rather than elbow mac?
>
> So how you make your salad tangy?
>
> TIA,
>
> Lou

McCormick chipotle mayonnaise (from Mexico), wonderful stuff if you can
get it. My local Albertson's supermarkets carry it.

In article <7c2f1d20-4da6-4774-99f2-99636dd44e8d@
35g2000prb.googlegroups.com>, says...
>
> On Nov 5, 1:44*pm, Lou Decruss > wrote:
> > On Fri, 5 Nov 2010 08:59:20 -0700 (PDT), Nancy2
> >
> >
> >
> >
> >
> > > wrote:
> > >On Nov 5, 10:36 am, Lou Decruss > wrote:
> > >> I've been craving a nice tangy macaroni salad for days and I've got an
> > >> unexpected day off for a change. I've made mac salad many times and
> > >> it's always good but missing the tangy part I've run across once in
> > >> awhile. Has anyone every used horseradish in theirs? Also would the
> > >> food police come for me if I used small shells rather than elbow mac?
> >
> > >> So how you make your salad tangy?
> >
> > >> TIA,
> >
> > >> Lou
> >
> > >I don't think the food police care about the shape of the pasta - I
> > >often use Rotini, multi-colored, and bowties, etc. *(Rotini is really
> > >good in mac salad ... it has more substance than elbow.)
> >
> > OK then. *The shells it is!
> >
> > >I suppose prepared horseradish would do the tangy trick - or you could
> > >use red pepper (cayenne) flakes ... a few drops of Tabasco or
> > >Sriracha....or put some jalapenos in it. *If that's too strong, you
> > >could always use some pickle juice....I'd mix a small amount of
> > >horseradish and, separately, pickle juice, into small bits of mayo and
> > >see what you like best. *Maybe lemon or lime juice would work, too.
> >
> > The sriracha is a distinct possibility but probably as a small batch
> > of it. *I don't think Louise can handle it. *
> >
> > Hummmm......Just looked and I can't find any. *I'm a pig with the
> > stuff but I do have sambal oelek. *
> >
> > Thanks for the good ideas Nancy.
> >
> > Lou- Hide quoted text -
> >
> > - Show quoted text -
>
> I had to ask for the sriracha at my supermarket - and was told to look
> for the red plastic bottle with a green cap, with a rooster on it.
> You'll find it in the Asian food section.

Lucky you. I could have _sworn_ I saw it in one of the markets in town,
but I checked Stop & Shop, Big Y, Shoprite, and Aldi and none of them
had it, further I asked at all of 'em but Aldi and they looked in the
computer and confirmed that they did not have it. Must have been the
Finast that was replaced by Shoprite.

Need to make a run down to Hartford soon to hit the Chinese market.

In article >,
says...
>
> I've been craving a nice tangy macaroni salad for days and I've got an
> unexpected day off for a change. I've made mac salad many times and
> it's always good but missing the tangy part I've run across once in
> awhile. Has anyone every used horseradish in theirs? Also would the
> food police come for me if I used small shells rather than elbow mac?

Be fine. Personally I generally use three-color rotini.

> So how you make your salad tangy?

Never tried horseradish. But hot mustard (the old fashioned Chinese
kind that don't _need_ no steenkeeng horseradish) might be sufficient
depending on just how tangy you want it to be.