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I've figured out the missing ingredient in my mother's oil-and-vinegar potato salad---celery salt.
Adding a little salt got it close, but thinking back to what she had in her spice cabinet, I remember a big bottle of celery salt. It adds the saltiness and also some bitterness, and that completed the flavor picture.
I've updated the 'Memorial Day Potato Salad' recipe page to add that ingredient.
Not that I plan to run out and buy any Marmite, but I'm wondering just what they thought it could be used for. But then, I've got some other products in the pantry that some people might wonder what they're used for, too.
If you read the article, this is what I'd call a second-level effect, the shutdown of the pubs in Britain has led to slowdowns in the brewing industry, and Marmite is made from (used) brewer's yeast, which is now in short supply.
We're having leftover chicken and some salad.
I've been using BRM Semolina lately, it is available locally and I think it is a little cheaper than KAF. When cooler weather comes, I may buy a large bag of it from some place like The Baker's Authority.
I tried to buy a 20 pound bag of it on Amazon earlier this year but I don't think the supplier really had it in stock, when I asked why it hadn't shipped yet a week later, they claimed not to have received the order from Amazon and now they aren't showing that product at all. I've had more problems with Amazon this year than in the last 4-5 years combined.
The last time I made Semolina bread I used equal parts of durum flour, semolina and KAF AP flour, but I'm just about out of durum flour and I don't remember where I got it from, probably KAF.
I also used barley malt syrup instead of sugar in that recipe, and it affects both the color and the taste, which affects what it works well with.
I think I'll do the next one with regular sugar again, and then maybe try one with non-diastatic barley malt powder, which doesn't color the bread as much as barley malt syrup does.
Marmite seems to be kind of an acquired taste, but I've seen a number of recipes for it lately, it must be gaining some new devotees.
I used the bones from the chicken carcass to make a small batch of chicken stock.
I've never heard of having mashed potatoes with beany-weenie, Cass. I like it with a slice of freshly baked bread.
This potato salad is served cold, German potato salad is usually served warm. My maternal grandmother had German lineage, her family lived on a farm in eastern Iowa, near Dyersville (where the ball park for Field of Dreams was built.)
I'm going to try adding a bit more salt and maybe a touch more vinegar, as I remember my mother's potato salad was not light on salt or pepper. She may have sometimes put green or red peppers in it, but not always. I'm pretty sure it didn't have mustard, olives or pickle relish. My wife thinks it needs more egg.
Yeah, it sounded like world war 3 from about 9PM to after midnight here.
I'm waiting for cooler weather then I've got some pizza dough recipes to test.
I used the one we always liked from The Great Chicago-Style Pizza Cookbook for our May virtual pizza party, and my tastes must have changed, so I'm planning to experiment with some of Peter Reinhart's recipes again, starting with the Roman crust in American Pie. It is one designed to be rolled out really thin.
I may also try making the Carta di Musica flatbread.
I think for supper tonight I'm going to pick up one of the roast chickens at Sams. We like them better than the ones at Costco.
The french word for garlic is ail, Italian is aglio, I'm guessing aoli came from the French form.
I made Texas Chocolate Sheet Cake today, an 8x8 and a 10x10, one of which will go in the freezer.
The steak was disappointing, I think it had been in the freezer too long, I'm throwing the rest of it out.
I keep thinking there's an ingredient missing from my mother's oil-and-vinegar potato salad, but I'm not sure what it is.
It has potatoes, salt, pepper, vinegar, oil, celery, celery seed, onion, and chopped eggs. I don't think it had any mustard in it, that's an ingredient in some oil and vinegar potato salads.
I made a big bowl of potato salad, using some of the celery vinegar and the carrot vinegar.
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