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Latest Activity: Apr 28
Fervet olla, vivit amicitia.
"While the pot boils, friendship endures."
Started by Ruth Anthony-Gardner. Last reply by Michael Penn Apr 28.
Started by Ruth Anthony-Gardner. Last reply by Ruth Anthony-Gardner Apr 9.
Started by Ruth Anthony-Gardner. Last reply by Plinius Mar 20.
Started by Grinning Cat. Last reply by Grinning Cat Mar 14.
Started by Daniel W. Last reply by Joan Denoo Mar 12.
Started by Joan Denoo. Last reply by Kelly Feb 22.
Started by Daniel W. Last reply by Joan Denoo Jan 30.
Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jan 19.
Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Dec 1, 2015.
Started by Loren Miller. Last reply by Loren Miller Oct 25, 2015.
@sk8eycat, I bought some from Spice Islands or some hifalutin' spice purveyor and also a little tin of it at a local mideastern delicatessen. I like its deeper and, yes, smokier flavor, but the more authentic tin I cannot open. It has a top that apparently only takes a church key. I don't know what to make of it.
Joan, Wow, so many uses for chickenwire! And I do use it, but the little devils (rabbits) seem to find openings. Thanks, anyway.
Here's another thumbs up for Buffalo, WY, and Devil's Tower. Awesome area.
Wish me luck in cleaning out my freezer today. I'm unloading and repacking--newer stuff on the bottom, older to the top. Funsies.
Joan, I keep thinking I want to try smoked paprika. but I always forget buy some.
Does anyone know if the flavor is all that different?
Felaine, Your method of rough-chopped russets dried in the pot and apple cider vinegar, mustard, salt, and pepper poured over them, and left to cool, sounds like I remember Grandma Whitehead doing them. When they were cool, she added mayonnaise, mixed them and put the finished salad into a bowl that I now have in my kitchen. She, too, topped them hard boiled egg slices, a sprinkle of paprika, and garnished with fresh dill leaves from her garden.
Grandma also baked russets until crispy and she got the potato part and we kids got the roasted potato skins with lots of butter. Yum!
I hard boil eggs by putting a single layer of eggs in a pot with a close fitting cover, filling the pot with cold water to cover the eggs with about 1" or one joint of my finger, uncovered, bringing them quickly to a boil. I take the pot off the burner, cover with a close fitting lid and start timer for 10 minutes. When the timer goes off, I pour the hot water out of the pot, leaving the eggs in it and run cold tap water over, letting the cold water run for a minute or two. I then empty the water, pour in a pitcher of ice cubes and add cold water. I let it set for 10 minutes. Drain
Daniel, I have never tried cooking the potatoes and eggs in the same pot at the same time. I have a waterless cooking pot system where I use only about a quarter cup of water in a big pot.
I put in enough scrubbed, unpeeled potatoes to cover the bottom of the pot. Add 1/4 cup water. I cover the pot, bring it quickly to a boil, turn the heat to low and steam the potatoes for about 30 minutes. When I open the pot, the water is virtually gone. When the potatoes are cool, I peel them, dice them, and proceed with the recipe.
I like russet potatoes best. I use other kinds if that is what I have.
Pat, your version sounds delicious. That will be my next batch. I agree, that Buffalo, Wyoming is an incredibly beautiful place, with high mountains close by, beautifully flowing valleys with canyons coming from the mountains. My friends' place is in one of the canyons and during the last ice age floods, huge boulders rolled down with the rushing waters leaving piles of rubble. So pretty. Lots of wildlife and the valleys filled with glacial sand. Rich soil that grows incredibly fine wheat.
My mom peeled and rough-chopped russets, and sprinkled them with apple cider vinegar, salt, and black pepper while they were still hot (but dry...she poured the water out of the pot, but let the potatoes sit for a few minutes to dry) Then she added a mild mixture of mayo and whatever combination of mustards we had in the house, and let that absorb.
While that was happening, she finely diced (or rough-grated) the bell pepper, onion, celery, and a small jar of pimientos...if she had some.
The eggs went in last, most of them chopped, but 2 or 3 were sliced and arranged on top...with salt & pepper.
I sort of do it the same way, but if I'm using red or white rose potatoes, I sometimes chop them with the peel still on.
I also like to bake russets till they crackle when squeezed.....and eat the peel, too. (With loads of butter.) Finest kind!
Me, I peel and then, cube into 1 inch pieces yukon gold spuds. Put them in boiling water for about 20 minutes. At the same time, cook chopped bacon in the microwave. When potatoes are done, cool them in a freezer for about an hour. Mix mayo, onion, bell pepper, salt and fresh ground pepper, the bacon, and add to the cooled potato mixture. Chill for a day, and scarf it down. Simple but tasty.
Joan, thanks for the potato salad recipe.
I have a hankering for some now. Boiling as I type. Do you use russets? Yukons? Reds? Whites?
I can't have onions before or at work, so I use an entirely different method, but tonight and this weekend, time for the real deal.
Do you boil the eggs with the potatoes, or separate?
Went through Buffalo, WY a few years ago. Incredibly pretty country. Was going from Devil's Tower (of Close Encounters fame), to Cody, WY for the night. Then on to Yellowstone, and Jackson to the Tetons.
Wow! What a beautiful tool shed.
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