Killer salsa... salad... salsa... whatever!!!! 
(inside joke) (outside joke if you know the thread lol)
(inside joke) (outside joke if you know the thread lol)
food S.I.P./Quarantine Cooking
- Thread starter salsalady
- Start date
salsalady
eXtreme Business
Last night's dinner. Prep and plated all in one pic. 
Today's project is Potato Salad.
I didn't have enough mayo in hte fridge jar and none in the pantry. No Worries, make it from scratch. Way back in the day, when I worked at the Northern State Hospital campus (which housed about 800 people in a Job Corp program and a couple other porgrams) we would make mayo from scratch. As a state institution, we got USDA oil in large quantities so we figured out how to make large batches of mayo using one of those huge Hobart floor mixers like bakers and others use.
For this I used some Pilsudski's Sriracha mustard I received in a Sneaky Santa gift box. It's pretty good and gives a nice little punch to the mayo. Not really spicy as mixed in, but definitely more exciting than just plain mayo.
Potato Salad-
4 pounds yukon gold potatoes- I cooked 5 pounds, set a pound aside for breakfast tomorrow
boiled egges
celery
onion
dill relish or some chopped dill pickles
mayo
more pilsudski's sriracha mustard
salt
pepper
Mix it all up, yes it is a bit more orange-y color than normal potato salad.
The potatoes were still a bit warm, so I squished the salad out around the bowl to make it thin so it will cool quickly in the refer.
Dinner tonight- surf-n-turf!
Today's project is Potato Salad.
I didn't have enough mayo in hte fridge jar and none in the pantry. No Worries, make it from scratch. Way back in the day, when I worked at the Northern State Hospital campus (which housed about 800 people in a Job Corp program and a couple other porgrams) we would make mayo from scratch. As a state institution, we got USDA oil in large quantities so we figured out how to make large batches of mayo using one of those huge Hobart floor mixers like bakers and others use.
For this I used some Pilsudski's Sriracha mustard I received in a Sneaky Santa gift box. It's pretty good and gives a nice little punch to the mayo. Not really spicy as mixed in, but definitely more exciting than just plain mayo.
Potato Salad-
4 pounds yukon gold potatoes- I cooked 5 pounds, set a pound aside for breakfast tomorrow
boiled egges
celery
onion
dill relish or some chopped dill pickles
mayo
more pilsudski's sriracha mustard
salt
pepper
Mix it all up, yes it is a bit more orange-y color than normal potato salad.
The potatoes were still a bit warm, so I squished the salad out around the bowl to make it thin so it will cool quickly in the refer.
Dinner tonight- surf-n-turf!
now that`s got to be some tasty potato salad with homemade mayo! 
YUMMMYY! I made cajun tater salad last week. It's really simple. You need mayo and dijon, and cajun (or blackening) seasoning plus your normal stuff, like onion celery egg whatever you like, and S&P!
Nice tater salad. Garlic dill pickle juice is always my not so secret weapon.
Method to add it might be though.
Cook the taters whole skin on. cut up and spread out hot to steam off for a few minutes to dry ( skins on or off as the mood strikes) ) while still hot/warm add the juice so the potato sucks it all up after drying from steaming out.
Dress like normal when cooled a bit more.
Method to add it might be though.
Cook the taters whole skin on. cut up and spread out hot to steam off for a few minutes to dry ( skins on or off as the mood strikes) ) while still hot/warm add the juice so the potato sucks it all up after drying from steaming out.
Dress like normal when cooled a bit more.
quarantine chili dog for lunch today. i haven`t had a Sabrett hot dog in years so i had a package of them delivered along with other perishables and necessities. i pulled a container of my black bean chili from the freezer that i made 2 or 3 months ago. i made this chili hot enough that it doesn`t need any other peppers or sauce added on top. hot dog and oversize bun toasted under the broiler. my money shots are always blurry cause i`m in a hurry to eat.
FYI... if you were planning to use Whole Wheat Flour say... to make a homemade loaf of bread or something...nudge.. good luck finding it in any supermarket right now. The only store that had it in my area was BJ's.
I suggest perhaps ordering the amount you need online now while there's still time for shipping. Save yourself some trouble.
I suggest perhaps ordering the amount you need online now while there's still time for shipping. Save yourself some trouble.
yea man, it's slim pickins out there. i'm investigating new flour for pizza dough since i have only 4kg left. i'm eyeing https://centralmilling.com/store/
The Hot Pepper said:
Oh and fresh chives! I almost forgot. I use chives a lot! They are like mini scallions that work perfectly in dishes like this.
yes om drunk! i had to explain a chive
you`re just "chive talking"The Hot Pepper said:yes om drunk! i had to explain a chive
https://youtu.be/MtAXkgpb7Po
i get this process. then i make macaroni salad after macaroni is cooked i let it cool halfway and then place it in a large ziplock and then add the vinegar that the recipe calls for and let it sit and soak in. flip the bag a couple of times and then back in the bowl to add the rest of ingredients.Ashen said:
salsalady
eXtreme Business
Nice tater salad. Garlic dill pickle juice is always my not so secret weapon.
Method to add it might be though.
Cook the taters whole skin on. cut up and spread out hot to steam off for a few minutes to dry ( skins on or off as the mood strikes) ) while still hot/warm add the juice so the potato sucks it all up after drying from steaming out.
Dress like normal when cooled a bit more.[/quote0i get this process. then i make macaroni salad after macaroni is cooked i let it cool halfway and then place it in a large ziplock and then add the vinegar that the recipe calls for and let it sit and soak in. flip the bag a couple of times and then back in the bowl to add the rest of ingredients.
Any way to add flavor and or salt to pasta and potatoes is a good thing, I load up the water when cooking pasta for salad. Have not paid as much attention to the taters for the salad as I know they will be getting salted and sauced later.
Something I should reconsider......
Sheesh...channelling...I cant cry anymore..........
We are on a retro music vibe...drink your big black cow....with Mrs. Jones....
Let's see that nappy pie!
salsalady
eXtreme Business
Beautiful shrimp-fry, JHP.
Our Shrimps is not so exciting, but still yummy, as well as the potato salad. A baker's dozen of shrimp. 6 for him, 6 for her, 1 for the dog....as well as a good portion of steak. For some reason, the steak was ......not good. It's been kind of hit-n-miss on steak quality at Hanks lately.
Breakfast with the extra cooked Yukon golds from yesterday and some of Hank's in-house smoked bacon. I don't think it's as good a JHP's looked like, but it's better than Bar-S.
Love the CI skillet....
His plate-
My plate-
Yea, I know, cremated eggs is kind of a sacrilege. It comes from years of working in the restaurant. I'd make my breakfast plate with over medium eggs, and halfway through breakfast, I'd have to get up and wait on customers or cook. To come back to cold egg yolk-soaked hashbrowns and cold slimy eggs.....:puke:...so I started ordering over hard eggs so if I had to micro the rest of breakfast 45 minutes later, at least it would be edible and not wasted.
Didn't have the fixin's for mimosa, so this is some kind of improvisation~ It's OK~~~
The rest of the cooked bacon, and I just noticed this on the back of the WagnerWare cast iron skillet. It's 11 3/4"!!! Really?!?!??? they couldn't squeeze out that last 1/4" for a 12" skillet????? I've had this skillet for decades an just noticed that.
Aftier this breakfast, I'm not sure if the echiladas is gonna happen today~
HAPPY MOTHER'S DAY!
Our Shrimps is not so exciting, but still yummy, as well as the potato salad. A baker's dozen of shrimp. 6 for him, 6 for her, 1 for the dog....as well as a good portion of steak. For some reason, the steak was ......not good. It's been kind of hit-n-miss on steak quality at Hanks lately.
Breakfast with the extra cooked Yukon golds from yesterday and some of Hank's in-house smoked bacon. I don't think it's as good a JHP's looked like, but it's better than Bar-S.
Love the CI skillet....
His plate-
My plate-
Yea, I know, cremated eggs is kind of a sacrilege. It comes from years of working in the restaurant. I'd make my breakfast plate with over medium eggs, and halfway through breakfast, I'd have to get up and wait on customers or cook. To come back to cold egg yolk-soaked hashbrowns and cold slimy eggs.....:puke:...so I started ordering over hard eggs so if I had to micro the rest of breakfast 45 minutes later, at least it would be edible and not wasted.
Didn't have the fixin's for mimosa, so this is some kind of improvisation~ It's OK~~~
The rest of the cooked bacon, and I just noticed this on the back of the WagnerWare cast iron skillet. It's 11 3/4"!!! Really?!?!??? they couldn't squeeze out that last 1/4" for a 12" skillet????? I've had this skillet for decades an just noticed that.
Aftier this breakfast, I'm not sure if the echiladas is gonna happen today~
HAPPY MOTHER'S DAY!