And by tweak, I don't mean changing them to use what you happen to have or
leaving out or swapping things that your family would prefer. I mean making
the recipe, tasting it, then having to add things to it to make it edible!

I just made potato salad. It was a new recipe to me. And when I make
potato salad, I have found that if *I* like it, nobody else in my family
does. And by family I am including extended family in that. I also thought
that I hated potato salad until I had some in a restaurant. Gave it a taste
and liked it. Not sure what all my mom put in hers and she only made it
once a year if that, but I did not like it at all.

So... This is the recipe that I used.

I did use 2.5 pounds of potatoes, subbed in red bell pepper and used about
1.5 peppers, had only dried green onions and used Naysoya mayo.

The end result? A soupy mess with a lemon flavor. Now I do like the combo
of lemon and potatoes but I did not like this. I added some dried chopped
onions and parsley in the hopes of soaking up some of that excess moisture.
I also added some dry mustard, then more and more and more. Let it sit for
a few hours. Still not quite right. Added quite a bit more dried green
onions and 3 ribs of celery. It is better. Much better. But still not
something I would go out of my way to eat. To be fair, as much as I do like
potatoes, no potato salad is my favorite food. I just hope my family will
eat it!

So... Have you ever had to do quite a bit of tweaking to make something
edible? I thought I would try this as I wanted to use up my bell pepper and
baby lemons and I had most of the ingredients. I didn't want to have to go
to the store to buy stuff. And for some reason I bought Yukon Gold
potatoes. I don't even keep potatoes in the house on a regular basis any
more. Except for some frozen fry type things, instant mashed and canned.
But Winco had a good deal on these.

On Tue, 31 Dec 2013 04:13:52 -0800, "Julie Bove"
> wrote:

> So... Have you ever had to do quite a bit of tweaking to make something
> edible?

No.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Tue, 31 Dec 2013 04:13:52 -0800, "Julie Bove"
> wrote:

> So... Have you ever had to do quite a bit of tweaking to make something
> edible?

It depend on what "quite a bit" means. For starters I almost always
cut the volume in half for 2 diners. So that could be conceived as
considerable. Then tweak plenty when there are exotic ingredients I
don't feel like fetching or don't consider critical. Then, sometimes I
find out I don't have a major component.

Tweaking from circumstance as opposed to some imposed dietary/aesthetic
demand is likely not what you're talking about. Again.

Julie Bove wrote:
> And by tweak, I don't mean changing them to use what you happen to
> have or leaving out or swapping things that your family would prefer.
> I mean making the recipe, tasting it, then having to add things to it
> to make it edible!

We don't actually cook from recipes very often. We might look up a
recipe when we're trying something new, but usually we keep "tweaking"
it on our own after that and don't even bother to refer back to the
original recipe.

-S-

"gtr" > wrote in message news:2013123107210212569-xxx@yyyzzz...
> On Tue, 31 Dec 2013 04:13:52 -0800, "Julie Bove"
> > wrote:
>
>> So... Have you ever had to do quite a bit of tweaking to make something
>> edible?
>
> It depend on what "quite a bit" means. For starters I almost always cut
> the volume in half for 2 diners. So that could be conceived as
> considerable. Then tweak plenty when there are exotic ingredients I don't
> feel like fetching or don't consider critical. Then, sometimes I find out
> I don't have a major component.
>
> Tweaking from circumstance as opposed to some imposed dietary/aesthetic
> demand is likely not what you're talking about. Again.

Yes. I meant making a recipe as written or pretty much as written then
finding the end result to be so bad or flavorless that you have to doctor it
in order to eat it! I have noticed this from time to time on
Allrecipes.com. Such as a recipe having waaay too much salt! It's good to
see this because others will say that it is good but they took the advice
and put in only half the amount of salt or some such thing.

"Steve Freides" > wrote in message
...
> Julie Bove wrote:
>> And by tweak, I don't mean changing them to use what you happen to
>> have or leaving out or swapping things that your family would prefer.
>> I mean making the recipe, tasting it, then having to add things to it
>> to make it edible!
>
> We don't actually cook from recipes very often. We might look up a recipe
> when we're trying something new, but usually we keep "tweaking" it on our
> own after that and don't even bother to refer back to the original recipe.

I don't use a lot of recipes either but potato salad is something that I
don't make very often at all and so far I have yet to find a recipe that we
can all eat. If I like it, they don't. Actually t they haven't liked any
of the potato salads I have made. They almost always like the deli ones but
I will no longer buy those after the Reser's mess.

"Wayne Boatwright" > wrote in message
. 190.71...
> On Tue 31 Dec 2013 05:13:52a, Julie Bove told us...
>
>> And by tweak, I don't mean changing them to use what you happen to
>> have or leaving out or swapping things that your family would
>> prefer. I mean making the recipe, tasting it, then having to add
>> things to it to make it edible!
>>
>
> Edible? No. If the recipe is that bad, I wouldn't use it. There are
> plenty of others. Having said that, I often tweak a recipe to enhance
> the flavor, texture, etc.

I don't know. I tasted the final end result. I was okay. Not something
I'd go out of my way for but if served in a restaurant, I would eat it.
Husband and daughter both hated it but... For some reason the potato salads
that I do like are the ones that they don't. The problem is that to make
the kind that they like, I can't taste for seasonings because I can't have
eggs. And neither of them is a reliable taste tester. They could taste and
say yes or no but could not tell me what (if anything) to add.

I have also made things that I thought I would like, such as Texas caviar
because I like all that goes into it, but then I dislike the end results.

"Wayne Boatwright" > wrote in message
90.71...
> On Thu 02 Jan 2014 12:19:04a, Julie Bove told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> . 190.71...
>>> On Tue 31 Dec 2013 05:13:52a, Julie Bove told us...
>>>
>>>> And by tweak, I don't mean changing them to use what you happen
>>>> to have or leaving out or swapping things that your family would
>>>> prefer. I mean making the recipe, tasting it, then having to
>>>> add things to it to make it edible!
>>>>
>>>
>>> Edible? No. If the recipe is that bad, I wouldn't use it.
>>> There are plenty of others. Having said that, I often tweak a
>>> recipe to enhance the flavor, texture, etc.
>>
>> I don't know. I tasted the final end result. I was okay. Not
>> something I'd go out of my way for but if served in a restaurant,
>> I would eat it. Husband and daughter both hated it but... For
>> some reason the potato salads that I do like are the ones that
>> they don't. The problem is that to make the kind that they like,
>> I can't taste for seasonings because I can't have eggs. And
>> neither of them is a reliable taste tester. They could taste and
>> say yes or no but could not tell me what (if anything) to add.
>>
>> I have also made things that I thought I would like, such as Texas
>> caviar because I like all that goes into it, but then I dislike
>> the end results.
>>
>>
>
> FWIW, I don't use a recipe for potato salad. I go by sight and
> taste. It often is a little different from one batch to another, but
> I've only made one potato salad I was unhappy with. I also do not
> use eggs in my potato salad. I don't like hard boiled eggs _in_
> anything, but I do like them with just salt and pepper, or as
> devilled eggs.

It may well be that the problem I have with the salads is the Nasoya I am
using. Maybe it in and of itself isn't tasty. But you see, I can't use
real mayo or sour cream in the salad or I won't be able to taste it.

Then one I made that I really liked was very simple. Slices of Yukon Gold
potatoes and slices of onion (can't remember what kind), salt, pepper and a
vinaigrette type dressing. Nobody at all liked it but me. Also made
similar that was potatoes, green beans and cherry tomatoes. Again, nobody
but me liked it.

Many of the recipes I looked up a little while ago have pickles in them.
Some specify dill. Some don't say what kind. But I am pretty sure they
don't put pickles in the Reser's so I don't think that would help me.

On 1/2/2014 12:58 AM, Wayne Boatwright wrote:
> On Tue 31 Dec 2013 05:13:52a, Julie Bove told us...
>
>> And by tweak, I don't mean changing them to use what you happen to
>> have or leaving out or swapping things that your family would
>> prefer. I mean making the recipe, tasting it, then having to add
>> things to it to make it edible!
>>
>
> Edible? No. If the recipe is that bad, I wouldn't use it. There are
> plenty of others. Having said that, I often tweak a recipe to enhance
> the flavor, texture, etc.
>
My feeling exactly, Wayne.

Jill

"jmcquown" > wrote in message
...
> On 1/2/2014 12:58 AM, Wayne Boatwright wrote:
>> On Tue 31 Dec 2013 05:13:52a, Julie Bove told us...
>>
>>> And by tweak, I don't mean changing them to use what you happen to
>>> have or leaving out or swapping things that your family would
>>> prefer. I mean making the recipe, tasting it, then having to add
>>> things to it to make it edible!
>>>
>>
>> Edible? No. If the recipe is that bad, I wouldn't use it. There are
>> plenty of others. Having said that, I often tweak a recipe to enhance
>> the flavor, texture, etc.
>>
> My feeling exactly, Wayne.

So would you throw it away without trying to rescue it? Even if you had
spent time and money to make it?


--
http://www.helpforheroes.org.uk/shop/

On 1/2/2014 10:47 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 1/2/2014 12:58 AM, Wayne Boatwright wrote:
>>> On Tue 31 Dec 2013 05:13:52a, Julie Bove told us...
>>>
>>>> And by tweak, I don't mean changing them to use what you happen to
>>>> have or leaving out or swapping things that your family would
>>>> prefer. I mean making the recipe, tasting it, then having to add
>>>> things to it to make it edible!
>>>>
>>>
>>> Edible? No. If the recipe is that bad, I wouldn't use it. There are
>>> plenty of others. Having said that, I often tweak a recipe to enhance
>>> the flavor, texture, etc.
>>>
>> My feeling exactly, Wayne.
>
> So would you throw it away without trying to rescue it? Even if you had
> spent time and money to make it?
>
>
Well, no. But I can't recall ever having made a anything that was
inedible. When using a recipe as a guideline I make sure it *sounds*
like something I'd enjoy based on the ingredients. If not, I wouldn't
try it in the first place.

Jill

"Wayne Boatwright" > wrote in message
. 190.14...
> On Thu 02 Jan 2014 08:47:44a, Ophelia told us...
>
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 1/2/2014 12:58 AM, Wayne Boatwright wrote:
>>>> On Tue 31 Dec 2013 05:13:52a, Julie Bove told us...
>>>>
>>>>> And by tweak, I don't mean changing them to use what you happen
>>>>> to have or leaving out or swapping things that your family
>>>>> would prefer. I mean making the recipe, tasting it, then
>>>>> having to add things to it to make it edible!
>>>>>
>>>>
>>>> Edible? No. If the recipe is that bad, I wouldn't use it.
>>>> There are plenty of others. Having said that, I often tweak a
>>>> recipe to enhance the flavor, texture, etc.
>>>>
>>> My feeling exactly, Wayne.
>>
>> So would you throw it away without trying to rescue it? Even if
>> you had spent time and money to make it?
>
> I can interpret recipes well enough to know whether I should bother
> with making it or not. So, no, I wouldn't have made it in the first
> place and there would be nothing to rescue. :-)

Of course as would I, but not everyone can.

--
http://www.helpforheroes.org.uk/shop/

"Wayne Boatwright" > wrote in message
. 190.14...
> On Thu 02 Jan 2014 09:33:09a, Ophelia told us...
>
>>
>>
>> "Wayne Boatwright" > wrote in message
>> . 190.14...
>>> On Thu 02 Jan 2014 08:47:44a, Ophelia told us...
>>>
>>>>
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> On 1/2/2014 12:58 AM, Wayne Boatwright wrote:
>>>>>> On Tue 31 Dec 2013 05:13:52a, Julie Bove told us...
>>>>>>
>>>>>>> And by tweak, I don't mean changing them to use what you
>>>>>>> happen to have or leaving out or swapping things that your
>>>>>>> family would prefer. I mean making the recipe, tasting it,
>>>>>>> then having to add things to it to make it edible!
>>>>>>>
>>>>>>
>>>>>> Edible? No. If the recipe is that bad, I wouldn't use it.
>>>>>> There are plenty of others. Having said that, I often tweak a
>>>>>> recipe to enhance the flavor, texture, etc.
>>>>>>
>>>>> My feeling exactly, Wayne.
>>>>
>>>> So would you throw it away without trying to rescue it? Even if
>>>> you had spent time and money to make it?
>>>
>>> I can interpret recipes well enough to know whether I should
>>> bother with making it or not. So, no, I wouldn't have made it in
>>> the first place and there would be nothing to rescue. :-)
>>
>> Of course as would I, but not everyone can.
>>
>
> I know you would know better, Ophelia. And, as you said, not
> everyone can. It's tantamount to being tone-deaf when it comes to
> music.

Spot on!

--
http://www.helpforheroes.org.uk/shop/

On 2014-01-02 15:58:15 +0000, jmcquown said:

>> So would you throw it away without trying to rescue it? Even if you had
>> spent time and money to make it?
>>
> Well, no. But I can't recall ever having made a anything that was
> inedible. When using a recipe as a guideline I make sure it *sounds*
> like something I'd enjoy based on the ingredients. If not, I wouldn't
> try it in the first place.

Usually if the dish starts heading south I salvage it before it's
finished, or moderate the ingredients when I realize they are calling
for too little or too much of something.

On 2014-01-02 16:33:09 +0000, Ophelia said:

>> I can interpret recipes well enough to know whether I should bother
>> with making it or not. So, no, I wouldn't have made it in the first
>> place and there would be nothing to rescue. :-)
>
> Of course as would I, but not everyone can.

It's just a question of cooking more. The more you do anything the
better you are at recovering your balance when you lose it, finding
interim solutions to interim problems, and so forth.

As I've said many times, it's not until I hear my wife say "oh hell" in
the kitchen, that I realize I'm going to get something more creative
that either of us likely expected. And it's almost always good!

"gtr" > wrote in message news:2014010215450349791-xxx@yyyzzz...
> On 2014-01-02 15:58:15 +0000, jmcquown said:
>
>>> So would you throw it away without trying to rescue it? Even if you had
>>> spent time and money to make it?
>>>
>> Well, no. But I can't recall ever having made a anything that was
>> inedible. When using a recipe as a guideline I make sure it *sounds*
>> like something I'd enjoy based on the ingredients. If not, I wouldn't
>> try it in the first place.
>
> Usually if the dish starts heading south I salvage it before it's
> finished, or moderate the ingredients when I realize they are calling for
> too little or too much of something.

Yes. Which really is what the topic is about.

--
http://www.helpforheroes.org.uk/shop/

"gtr" > wrote in message news:2014010215470966031-xxx@yyyzzz...
> On 2014-01-02 16:33:09 +0000, Ophelia said:
>
>>> I can interpret recipes well enough to know whether I should bother
>>> with making it or not. So, no, I wouldn't have made it in the first
>>> place and there would be nothing to rescue. :-)
>>
>> Of course as would I, but not everyone can.
>
> It's just a question of cooking more. The more you do anything the
> better you are at recovering your balance when you lose it, finding
> interim solutions to interim problems, and so forth.
>
> As I've said many times, it's not until I hear my wife say "oh hell" in
> the kitchen, that I realize I'm going to get something more creative
> that either of us likely expected. And it's almost always good!

) Yers

--
http://www.helpforheroes.org.uk/shop/

On Thu, 2 Jan 2014 15:47:09 -0800, gtr > wrote:

> On 2014-01-02 16:33:09 +0000, Ophelia said:
>
> >> I can interpret recipes well enough to know whether I should bother
> >> with making it or not. So, no, I wouldn't have made it in the first
> >> place and there would be nothing to rescue. :-)
> >
> > Of course as would I, but not everyone can.
>
> It's just a question of cooking more. The more you do anything the
> better you are at recovering your balance when you lose it, finding
> interim solutions to interim problems, and so forth.
>
You're also able to figure out if a recipe has good "bones", but there
are certain ingredients or amounts that you will change. <shrug>
Julie's problem is different because she can't digest most food and
her family doesn't seem to like anything she makes for them, which is
why she should just shop/cook for herself and let them shop/cook for
themselves.

> As I've said many times, it's not until I hear my wife say "oh hell" in
> the kitchen, that I realize I'm going to get something more creative
> that either of us likely expected. And it's almost always good!

If you were Julie's family, you'd hate it and tell her it's vomit.
They are so disrespectful to her, it's criminal... but I guess she
likes it or else she wouldn't allow it to continue.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Thu, 2 Jan 2014 15:47:09 -0800, gtr > wrote:
>
>> On 2014-01-02 16:33:09 +0000, Ophelia said:
>>
>> >> I can interpret recipes well enough to know whether I should bother
>> >> with making it or not. So, no, I wouldn't have made it in the first
>> >> place and there would be nothing to rescue. :-)
>> >
>> > Of course as would I, but not everyone can.
>>
>> It's just a question of cooking more. The more you do anything the
>> better you are at recovering your balance when you lose it, finding
>> interim solutions to interim problems, and so forth.
>>
> You're also able to figure out if a recipe has good "bones", but there
> are certain ingredients or amounts that you will change. <shrug>
> Julie's problem is different because she can't digest most food and
> her family doesn't seem to like anything she makes for them, which is
> why she should just shop/cook for herself and let them shop/cook for
> themselves.
>
>> As I've said many times, it's not until I hear my wife say "oh hell" in
>> the kitchen, that I realize I'm going to get something more creative
>> that either of us likely expected. And it's almost always good!
>
> If you were Julie's family, you'd hate it and tell her it's vomit.
> They are so disrespectful to her, it's criminal... but I guess she
> likes it or else she wouldn't allow it to continue.

Why would she like it??? Can I suggest she tolerates beyond anything we
would tolerate? She always does her best to please them and they are damned
lucky to have her And no, they don't deserve her(

--
http://www.helpforheroes.org.uk/shop/

On 1/2/2014 1:24 AM, Wayne Boatwright wrote:
> I don't like hard boiled eggs _in_
> anything, but I do like them with just salt and pepper, or as
> devilled eggs.
>
Have you ever tried them with a dash (per bite) of Tabasco sauce? Yummy!!

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright

On 1/2/2014 3:14 AM, Julie Bove wrote:
>
> It may well be that the problem I have with the salads is the Nasoya I
> am using. Maybe it in and of itself isn't tasty. But you see, I can't
> use real mayo or sour cream in the salad or I won't be able to taste it.

Have you ever tried hot German potato salad? It's not something, I
don't think, for a summer meal, but it sure is good!!

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright

On Thu, 02 Jan 2014 19:48:14 -0600, DreadfulBitch
> wrote:

> On 1/2/2014 1:24 AM, Wayne Boatwright wrote:
> > I don't like hard boiled eggs _in_
> > anything, but I do like them with just salt and pepper, or as
> > devilled eggs.
> >
> Have you ever tried them with a dash (per bite) of Tabasco sauce? Yummy!!

I'm not a big hard boiled egg person myself, but I do like egg what
Wayne likes and egg salad sandwiches... and as part of potato salad if
the yolk is mashed and combined with a little mustard into the
mayonnaise, so the mayo seems yellow but you don't see "yolk" and I
want the whites chopped into pieces that are at most quarters by a
quarter inch wide. Oh, no! I'm not a picky eater. LOL

--
Food is an important part of a balanced diet.

On Thu, 02 Jan 2014 19:50:36 -0600, DreadfulBitch
> wrote:

> On 1/2/2014 3:14 AM, Julie Bove wrote:
> >
> > It may well be that the problem I have with the salads is the Nasoya I
> > am using. Maybe it in and of itself isn't tasty. But you see, I can't
> > use real mayo or sour cream in the salad or I won't be able to taste it.
>
> Have you ever tried hot German potato salad? It's not something, I
> don't think, for a summer meal, but it sure is good!!

It sure is! I RARELY make it (in terms of decades, maybe twice in my
adult life. Really, I do like it a whole bunch... I just don't make
it very often and no one has ever served it to me, so I think my only
experience with it was a Betty Crocker cookbook recipe (if that's what
I used).

--
Food is an important part of a balanced diet.

On 1/2/2014 8:59 PM, sf wrote:
> On Thu, 02 Jan 2014 19:50:36 -0600, DreadfulBitch
> > wrote:
>
>> On 1/2/2014 3:14 AM, Julie Bove wrote:
>>>
>>> It may well be that the problem I have with the salads is the Nasoya I
>>> am using. Maybe it in and of itself isn't tasty. But you see, I can't
>>> use real mayo or sour cream in the salad or I won't be able to taste it.
>>
>> Have you ever tried hot German potato salad? It's not something, I
>> don't think, for a summer meal, but it sure is good!!
>
> It sure is! I RARELY make it (in terms of decades, maybe twice in my
> adult life. Really, I do like it a whole bunch... I just don't make
> it very often and no one has ever served it to me, so I think my only
> experience with it was a Betty Crocker cookbook recipe (if that's what
> I used).
>
I've never made it. We have a restaurant here that makes the *best*
German potato salad!! Whatever I order for a meal I always get that as
one of my sides. yummy!

Maybe someone here will post their recipe? Please?

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright

Sounds like you started with some type of crappy yankee recipe for tater salad. A person cant make a silk purse out of a sow's ear ya know?

"jmcquown" > wrote in message
...
> On 1/2/2014 10:47 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 1/2/2014 12:58 AM, Wayne Boatwright wrote:
>>>> On Tue 31 Dec 2013 05:13:52a, Julie Bove told us...
>>>>
>>>>> And by tweak, I don't mean changing them to use what you happen to
>>>>> have or leaving out or swapping things that your family would
>>>>> prefer. I mean making the recipe, tasting it, then having to add
>>>>> things to it to make it edible!
>>>>>
>>>>
>>>> Edible? No. If the recipe is that bad, I wouldn't use it. There are
>>>> plenty of others. Having said that, I often tweak a recipe to enhance
>>>> the flavor, texture, etc.
>>>>
>>> My feeling exactly, Wayne.
>>
>> So would you throw it away without trying to rescue it? Even if you had
>> spent time and money to make it?
>>
>>
> Well, no. But I can't recall ever having made a anything that was
> inedible. When using a recipe as a guideline I make sure it *sounds* like
> something I'd enjoy based on the ingredients. If not, I wouldn't try it
> in the first place.

That's the thing. I liked all of the foods that went into this, except
perhaps for the Nasoya. That may well have been the culprit. Not sure.

"gtr" > wrote in message news:2014010215450349791-xxx@yyyzzz...
> On 2014-01-02 15:58:15 +0000, jmcquown said:
>
>>> So would you throw it away without trying to rescue it? Even if you had
>>> spent time and money to make it?
>>>
>> Well, no. But I can't recall ever having made a anything that was
>> inedible. When using a recipe as a guideline I make sure it *sounds*
>> like something I'd enjoy based on the ingredients. If not, I wouldn't
>> try it in the first place.
>
> Usually if the dish starts heading south I salvage it before it's
> finished, or moderate the ingredients when I realize they are calling for
> too little or too much of something.

I did try to salvage it but that didn't work.

Sort of like the Hamburger Helper incident. Did not want to buy it but
daughter begged me for it. It was so salty, we couldn't stand it. And I
didn't have much time or much in the way of other food in the house but I
did have cheese. All that accomplished was wasting the cheese.

"Wayne Boatwright" > wrote in message
. 190.14...
> On Thu 02 Jan 2014 09:33:09a, Ophelia told us...
>
>>
>>
>> "Wayne Boatwright" > wrote in message
>> . 190.14...
>>> On Thu 02 Jan 2014 08:47:44a, Ophelia told us...
>>>
>>>>
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> On 1/2/2014 12:58 AM, Wayne Boatwright wrote:
>>>>>> On Tue 31 Dec 2013 05:13:52a, Julie Bove told us...
>>>>>>
>>>>>>> And by tweak, I don't mean changing them to use what you
>>>>>>> happen to have or leaving out or swapping things that your
>>>>>>> family would prefer. I mean making the recipe, tasting it,
>>>>>>> then having to add things to it to make it edible!
>>>>>>>
>>>>>>
>>>>>> Edible? No. If the recipe is that bad, I wouldn't use it.
>>>>>> There are plenty of others. Having said that, I often tweak a
>>>>>> recipe to enhance the flavor, texture, etc.
>>>>>>
>>>>> My feeling exactly, Wayne.
>>>>
>>>> So would you throw it away without trying to rescue it? Even if
>>>> you had spent time and money to make it?
>>>
>>> I can interpret recipes well enough to know whether I should
>>> bother with making it or not. So, no, I wouldn't have made it in
>>> the first place and there would be nothing to rescue. :-)
>>
>> Of course as would I, but not everyone can.
>>
>
> I know you would know better, Ophelia. And, as you said, not
> everyone can. It's tantamount to being tone-deaf when it comes to
> music.

I usually can. But potato salad is not something I am accustomed to eating
or making.

"sf" > wrote in message
...
> On Thu, 2 Jan 2014 15:47:09 -0800, gtr > wrote:
>
>> On 2014-01-02 16:33:09 +0000, Ophelia said:
>>
>> >> I can interpret recipes well enough to know whether I should bother
>> >> with making it or not. So, no, I wouldn't have made it in the first
>> >> place and there would be nothing to rescue. :-)
>> >
>> > Of course as would I, but not everyone can.
>>
>> It's just a question of cooking more. The more you do anything the
>> better you are at recovering your balance when you lose it, finding
>> interim solutions to interim problems, and so forth.
>>
> You're also able to figure out if a recipe has good "bones", but there
> are certain ingredients or amounts that you will change. <shrug>
> Julie's problem is different because she can't digest most food and
> her family doesn't seem to like anything she makes for them, which is
> why she should just shop/cook for herself and let them shop/cook for
> themselves.

It's hard for me to make some things because I simply can not taste them.
Tonight I made the U of W Husky Pasta salad which I had planned for
tomorrow's dinner. I had looked at the pasta ingredients and there was no
egg. I had not read the ingredients for the seasoning mix though and there
are egg whites. So I can not taste it. Worse yet, I don't have any other
cooks around who would be able to taste it and tell me if something needs to
be added. Angela will try to help but all she can say is that it needs more
spice or something vauge like that. I tried to talk her through making the
filling for deviled eggs but her palate is such that she could not tell what
needed to be added. Only that something did. So... Now I just buy deviled
eggs.

So... As far as the salad goes, I only hope that they will like it. If
they don't then it's only a waste of perhaps $5.00.
>
>> As I've said many times, it's not until I hear my wife say "oh hell" in
>> the kitchen, that I realize I'm going to get something more creative
>> that either of us likely expected. And it's almost always good!
>
> If you were Julie's family, you'd hate it and tell her it's vomit.
> They are so disrespectful to her, it's criminal... but I guess she
> likes it or else she wouldn't allow it to continue.

Of course I don't like it. I also think it is comical that people say that
I allow things to continue. I can not control other people. All I can do
is to say, "Your behavior is unacceptable" and then walk away.

"Ophelia" > wrote in message
...

> Why would she like it??? Can I suggest she tolerates beyond anything we
> would tolerate? She always does her best to please them and they are
> damned
> lucky to have her And no, they don't deserve her(

Perhaps there are other issues that I will not get into here. As I said, I
can not control other people. Sometimes I do know why other people react in
the manner that they do. Doesn't mean that I accept it or like it. Just
that I know why. And that's all I will say about that.

I have also been accused of being a very literal thinker. Perhaps I am.
When people accuse me of this, they say it as though it is a bad thing. I
don't necessarily think that I am a literal thinker though or at least not
always. I am also a writer and much of what I write is poetry. And most
poetry isn't very literal although I know some of my pieces are. I have
also looked up what it means to be a literal thinker and it points to
Asperger's Syndrome which I really don't think that I have. I may not be
able to read people very well online but in person I usually can read them
very well. Sometimes too well. And that is one thing that people with
Asperger's Syndrome usually can not do.

I realize now that I have veered. I tend to do that. Anyway... We're all
different. And I'm glad for that. I would not want to live in a world or
even in a house where we all liked exactly the same things and all responded
to things in the same way. I also would not like to live where everyone was
always on their best behavior all of the time. How boring would that be? I
suppose it would be like living in Dave Smith's house. Not really meaning
to take a pot shot at you Dave but that is how you seem to come across to
me. Like everyone in your house is just perfect all of the time. Nah. Not
for me.

"DreadfulBitch" > wrote in message
...
> On 1/2/2014 3:14 AM, Julie Bove wrote:
>>
>> It may well be that the problem I have with the salads is the Nasoya I
>> am using. Maybe it in and of itself isn't tasty. But you see, I can't
>> use real mayo or sour cream in the salad or I won't be able to taste it.
>
> Have you ever tried hot German potato salad? It's not something, I don't
> think, for a summer meal, but it sure is good!!

I have not because my dad always said that the stuff his mom made gave him
nightmares. I did make something that is served cold that seemed similar to
German potato salad but I was the only one who liked it. And really, I am
not a potato salad lover. Mainly I want something that my family would eat.

"DreadfulBitch" > wrote in message
...

> I've never made it. We have a restaurant here that makes the *best*
> German potato salad!! Whatever I order for a meal I always get that as
> one of my sides. yummy!
>
> Maybe someone here will post their recipe? Please?

Is it truly a German food or is it German American? I have eaten at some
German places but never saw it on the menu.

On 03 Jan 2014 04:45:21 GMT, Wayne Boatwright
> wrote:

> I have several different recipes, but this one is used most often.
>
> Ingredients:
>
> 4 potatoes
> 4 slices bacon
> 1 tablespoon all-purpose flour
> 2 tablespoons white sugar
> 1/3 cup water
> 1/4 cup white wine vinegar
> 1/2 cup chopped green onions
> salt and pepper to taste

Thank you, Wayne... with the exception of the water, it looks like
what I remember.

--
Food is an important part of a balanced diet.

In article >,
bigwheel > wrote:
>
>Sounds like you started with some type of crappy yankee recipe for tater
>salad.

Yankee? Really? You imply that only Southerners are capable of
making potato salad. There are pleny of crappy recipes (and cooks)
in the South.

Where do you stand on the subject vinaigrette potato salads?

Cindy Hamilton
--

In article >,
Julie Bove > wrote:
>
>"DreadfulBitch" > wrote in message
...
>
>> I've never made it. We have a restaurant here that makes the *best*
>> German potato salad!! Whatever I order for a meal I always get that as
>> one of my sides. yummy!
>>
>> Maybe someone here will post their recipe? Please?
>
>Is it truly a German food or is it German American? I have eaten at some
>German places but never saw it on the menu.

There is a German dish whose name translates to Sour Potatoes with Bacon.
"German potato salad" is something like it, although as typically prepared
is much sweeter than Saure Kartoffeln mit Speck.

My favorite German restaurant has a German potato salad that has
no sugar and no bacon.

Cindy Hamilton
--

On Fri, 03 Jan 2014 15:10:21 GMT, (Cindy Hamilton)
wrote:

> There is a German dish whose name translates to Sour Potatoes with Bacon.
> "German potato salad" is something like it, although as typically prepared
> is much sweeter than Saure Kartoffeln mit Speck.

The vinegar is poured on to the hot potatoes to soak up? I remember
my mother doing that. What I don't remember is if it was sweet & sour
vinegar or not.
>
> My favorite German restaurant has a German potato salad that has
> no sugar and no bacon.


--
Food is an important part of a balanced diet.

On 03 Jan 2014 04:45:21 GMT, Wayne Boatwright
> wrote:

>I have several different recipes, but this one is used most often.
>
>Ingredients:
>
>4 potatoes
>4 slices bacon
>1 tablespoon all-purpose flour
>2 tablespoons white sugar
>1/3 cup water
>1/4 cup white wine vinegar
>1/2 cup chopped green onions
>salt and pepper to taste
>
>
>Directions:
>
>1. Bring a large pot of salted water to a boil. Add potatoes; cook
>until tender but still firm, about 15 minutes. Drain, cool and chop.
>2. Place bacon in a large, deep skillet. Cook over medium high heat
>until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
>3. Add the flour, sugar, water and vinegar to skillet and cook in
>reserved bacon fat over medium heat until dressing is thick.
>4. Add bacon, potatoes and green onions to skillet and stir until
>coated. Cook until heated and season with salt and pepper. Serve
>warm.
>
>Note: You can vary the balance of water, vinegar, and sugar to suit
>your taste. I often reduce the water and increase both the vinegar
>and sugar.

I make something quite similar, but I also saute some some chopped
cooking onion with the bacon fat.

Doris

On 1/2/2014 10:45 PM, Wayne Boatwright wrote:
>
>> Maybe someone here will post their recipe? Please?
>>
>
> I have several different recipes, but this one is used most often.

Oh, thank you! Sounds yummy!! I've saved it and will be making it this
weekend.

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright

On 1/3/2014 9:10 AM, Cindy Hamilton wrote:
>
> There is a German dish whose name translates to Sour Potatoes with Bacon.
> "German potato salad" is something like it, although as typically prepared
> is much sweeter than Saure Kartoffeln mit Speck.

Wow, interesting. What I like most about 'German potato salad' is its
tartness. I never would have put the word 'sweet' with any German
potato salad I've ever eaten. Is Saure Kartoffeln mit Speck really that
much more sour or have I been eating stuff that's closer in taste to the
'real stuff'?

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright

On 1/3/2014 1:12 AM, Julie Bove wrote:
>> Have you ever tried hot German potato salad? It's not something, I
>> don't think, for a summer meal, but it sure is good!!
>
> I have not because my dad always said that the stuff his mom made gave
> him nightmares. I did make something that is served cold that seemed
> similar to German potato salad but I was the only one who liked it. And
> really, I am not a potato salad lover. Mainly I want something that my
> family would eat.

Well, if you're interested in seeing if your family will like it buy a
half pint at a local *good* deli. Make sure to serve it warm/hot. If
they like it, great! If not you'll not be out too much money. (What in
heaven's name did your mother add to her salad that gave your dad
nightmares??)

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright