salsalady said:
+1 Don't forget the mask!
food S.I.P./Quarantine Cooking
- Thread starter salsalady
- Start date
+1 Don't forget the mask!
TB, i will have to try that some day. it`s bizarre macaroni salad. its like mac salad, potato salad, coleslaw and tuna salad all mixed together. mac salad here in the northeast is sweet and tangy. next batch i make i will go all Hawaiian on it.texas blues said:
Hawaiian mac salad varies.
Some with potatoes.
Some with tuna.
Others with neither.
The one constant is Best Foods Mayo.
Gotta gotta gotta!
Hellman's here in the mainland.
And Best Foods mayo are the same product.
Its crazy.
Tex-Mex joints get judged how good their queso is.
In Hawaii.
Its all about mac salad.
Some with potatoes.
Some with tuna.
Others with neither.
The one constant is Best Foods Mayo.
Gotta gotta gotta!
Hellman's here in the mainland.
And Best Foods mayo are the same product.
Its crazy.
Tex-Mex joints get judged how good their queso is.
In Hawaii.
Its all about mac salad.
the one you posted is what you prefer? cabbage is mandatory? here Hellmans is #1 and everything else is second rate. here it isn`t right unless there is sugar and vinegar in the recipe, hence the sweet and tangy. don`t get me wrong, just a hint of sweet.
luvmesump3pp3rz said:
Negative.
So many variations of Hawaiian mac salad.
I don't use cabbage.
Tuna or potatoes.
Mine is cooked mac.
And then splashed with vinegar.
Hellman's.
Minced onion.
Sometimes with shredded carrots and/or peas.
Always splooged with hot sauce.
Sounds like..................................... macaroni salad 
lol hey potatoslawtunamac salad might be really tasty.The Hot Pepper said:Sounds like..................................... macaroni salad
salsalady
eXtreme Business
We did the TD this weekend. WOW! Definitely some epic posts.
I have some other pics to post of previous cooks. My phone camera sucks, the kindle camera isnot much better....let's try the tablet camera!
Pork loin out of the freezer. EVOO, seasoning salt, pepper, sage, oregano
Carrots and celery
Fish all the bits out and make gravy!!!!
About a cup of broth.
Mix 2 tsp flour with 1 cup water or milk. Mix well!!! No lumps.
Have the broth at a low heat, dump in the flour mix all at once and whisk well right away so no lumps cook.
Turn up the heat and while stirring away, let it come up to a simmer to cook it all.
I have some other pics to post of previous cooks. My phone camera sucks, the kindle camera isnot much better....let's try the tablet camera!
Pork loin out of the freezer. EVOO, seasoning salt, pepper, sage, oregano
Carrots and celery
Fish all the bits out and make gravy!!!!
About a cup of broth.
Mix 2 tsp flour with 1 cup water or milk. Mix well!!! No lumps.
Have the broth at a low heat, dump in the flour mix all at once and whisk well right away so no lumps cook.
Turn up the heat and while stirring away, let it come up to a simmer to cook it all.
Attachments
Costco Tamales.
Jalapeno and Scheeze.
Hit with red jalapeno.
Avocado.
Lime squeezin's n' pleazin's.
Lord have mercy.
Ono grindz.
Jalapeno and Scheeze.
Hit with red jalapeno.
Avocado.
Lime squeezin's n' pleazin's.
Lord have mercy.
Ono grindz.
That broc salad.
I could make a meal out of that.
Give it to me!
I could make a meal out of that.
Give it to me!
Lamb and bacon sausage rolls.
Lamb, finely chopped onion, finely chopped bacon, crushed garlic, worcestershire sauce with puff pastry.
Brushed with a lightly beaten egg
Into the oven at 210°c for half hour, then roll upside down for another 5 mins (or else the bottom will be soggy)
Nom, nom, nom
Lamb, finely chopped onion, finely chopped bacon, crushed garlic, worcestershire sauce with puff pastry.
Brushed with a lightly beaten egg
Into the oven at 210°c for half hour, then roll upside down for another 5 mins (or else the bottom will be soggy)
Nom, nom, nom
salsalady
eXtreme Business
texas blues said:
TB, it was so easy, really good and fresh, and none of the preservatives in the commercial stuff, Last little bit of it for breakfast this morning.
Oh Wow!!!!bob65 said:Lamb and bacon sausage rolls.
Lamb, finely chopped onion, finely chopped bacon, crushed garlic, worcestershire sauce with puff pastry.
Nom, nom, nom
20200530_161322.jpg
This just became today's dinner, except I'll probably not use lamb.
We are making our weekly shopping list, puff pastry on it.
salsalady
eXtreme Business
Thanks for the tip. What do you think about cooking it on a baking rack? or par-cook the meat ahead?
This has been moved to sunday as I have some fresh halibut that needs to be cooked today.
Edit- 'soggy bottoms' reminds me of The Great British Baking Show where the death knell of a bake is a 'soggy bottom'
This has been moved to sunday as I have some fresh halibut that needs to be cooked today.
Edit- 'soggy bottoms' reminds me of The Great British Baking Show where the death knell of a bake is a 'soggy bottom'
I would also point out it is open-ended and you could pinch/fold etc. the sides. You would still get that nice log shape when you sliced it so you could make one or two long ones, sealed, and slice it into logs. Who gets the ends? Baker's treat. 
salsalady
eXtreme Business
bob65 said:
I know modern digital ovens have the option of C or F, but how come the older ones never got smart like cars (Kilometer and Mile) and put BOTH on the dial???
now I gotta go google it.....:sigh:
Conversions
210C = 410F
A baking rack would do the trick.
I think if you sealed the ends then the juices wouldn't be able to run off at at all and probably turn the whole thing soggy.
The sausage roll is common in Australia as a take away food, you can buy them almost anywhere, certainly anywhere that sells meat pies will have them.
Usually beef though.
I think if you sealed the ends then the juices wouldn't be able to run off at at all and probably turn the whole thing soggy.
The sausage roll is common in Australia as a take away food, you can buy them almost anywhere, certainly anywhere that sells meat pies will have them.
Usually beef though.
Those Aussie meat pies are sealed tho. And not soggy.