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That's odd. It's the mayo that needs to be refrigerated. BUT if you add onion, it's best to refrigerate your egg or potato salad for awhile so the flavors blend.
We originally used French's yellow mustard when I was a kid. But once on a vacay in Vermont, we went to climb Mt Mansfield (not a very high mountain) and on the way, stopped for lunch. I had a hotdog, and the waitress brought Grey Poupon mustard.
I was an instant convert.
IDK, we only had American yellow mustard, and my mom didn't usually mix mustard with her beloved Hellman's mayo. And she loved onion but i don't recall ever seeing her add it. And I recall her saying that if you mix onion with mayo that it must be refrigerated. It did taste like nothing good to me, bland. But everyone else loved it.
Lol.... I made that Tuesday, to go with schnitzel.
I have no problem with it as it's served hot.
If you've never tried German potato salad, you really should. Easy, delicious, and no mayo.
https://www.cookingclassy.com/german-potato-salad/
lol, our mothers used to send us to school with all kinds of stuff that probably ought to have been refrigerated. But I don't remember anyone getting sick.
There was probably some onion in your mom's egg salad; tastes like nothing without it. And maybe mustard. I forgot that when I described my own recipe. I always add some Dijon.
I'm still trying to figure out how they get the EB on the eggs without them cracking.
https://www.egglandsbest.com/
25% less saturated fat? Do they use skinny hens?
I'm making meatloaf pizza tonight, mmm mmm Had one poster on IHUB a year or so ago made it twice in one week, they just loved it, LOL
5 dozen lasts us 2 weeks.
Friattas and baking uses the most.
The bride eats them a lot as they don't upset her tummy.
Wow. I buy eggs a dozen at a time and they'll last a couple of weeks.
It's K9 who has the potato salad problem. I'll make a small potato salad for myself and son. My wife doesn't do eggs.
And for the mac salad I make a small salad for her with ranch since she doesn't do mayo.
I love eggs, but I'm not a big fan of egg salad. My mom used to send me to school with egg salad sandwiches. I'm not sure that is a good thing without an ice pack in the bag. I used to trade it for lunch money for the hot lunch, and kids said that my mom's egg salad was the best, IDK. I think her recipe was simple.
Hard boiled eggs
Hellman's mayonnaise
salt
pepper
pinch of garlic powder
I like it with plenty of minced onion. Or sliced green onion. And curry powder.
Egg salad sounds pretty tasty. I might make some tomorrow!
I suppose that makes sense. I don't eat all that much meat, either. But I don't really like eggs. Egg salad is okay. But that's about it for me.
My household will go through them in probably two or three weeks. We don’t eat an incredible amount of meat but we do eat eggs fairly regularly.
That's a great deal! But what on earth will you do with THAT many??
I bought 5 dozen for less than $9 at Walmart a few days ago.
LOLOLOLOLOLOLISSIMO!! There is indeed. Should be $1.79.
I hope there is a decimal point missing
Forgot to mention it, but Trader Joe's had large eggs for $179 a dozen yesterday. Maybe things are getting back to normal.
Sounds great! Big party! I'm surprised that you don't have the same phobia about macaroni salad that you have for potato salad. Swap the macaroni for potato and it's potato salad... or at least close. I guess the difference is that you never got sick on warm macaroni salad... or maybe that was just k9 with the potato salad issue...
Memorial Day weekend and I have the menu planned.
Country style ribs.
Chicken on the grill
burgers and hot dogs.
Corn on the cob
Watermelon
Macaroni salad my recipe.
Kale salad to keep the wife happy.
The Weber is going to sit this weekend out. I'm going charcoal.
Me neither. I want to try that! Sounds interesting.
I've been using that trick for celery for years.
Never thought about lettuce. Stuck 1 in the spare fridge to see how long it lasts.
Not yet but they are starting to blossom. Picked some up at the local farmer's market.
I did not know that about lettuce and celery! Thank you!
You have tomatoes in your garden that are ripe?
When the tomatoes are ripe.
I do use the celery tip and yes it works.
Yesterday we had our first BLT's of the season.
No! President's Day combined Lincoln's Birthday with George's only.
Lincoln was born on 2/12 and George on 2/22.
It was upsetting to me since I was born the day after George and I always had the 22nd off.
And a Cherry pie my grandmother used to make since she was born on the 22nd.
LOL.... she was our Queen at one time and we managed to scam a holiday out of her birthday.
You celebrate Presidents day.
"Presidents' Day is a federal holiday celebrated on the third Monday in February; Presidents' Day 2023 will occur on February 20. Originally established in 1885 in recognition of President George Washington, the holiday became popularly known as Presidents' Day after it was moved as part of 1971’s Uniform Monday Holiday Act, an attempt to create more three-day weekends for the nation’s workers. While several states still have individual holidays honoring the birthdays of Washington, Abraham Lincoln and other figures, Presidents' Day is now popularly viewed as a day to celebrate all U.S. presidents, past and present.
How did it feel to celebrate Trump?
Interesting. We just bought some more garlic from this company.
https://spiceworldinc.com/consumer/about-us/
Their garlic is grown in CA and comes shrink wrapped with a bar code.
Happy Victoria's Day.
https://en.wikipedia.org/wiki/Victoria_Day
You guys will do anything for a holiday.
FYI. I reached out to Admin a while back and asked them if they could make this a free board.
https://investorshub.advfn.com/boards/read_msg.aspx?message_id=171540112
I did try and say HI to your friend.
That reminds me, I have a bottle of wine to finish… Thanks, Janice!
This is worth reading:
5 Mistakes People Make With Wine (and What to Do Instead)
The best way to fix a broken cork, chill a bottle down fast, and more, according to Master Sommelier June Rodil.
https://www.foodandwine.com/common-wine-problems-and-how-to-fix-them-7092160
Yeah, I didn't check it out (i.e. Google it) but it seemed plausible to me.
The part about how you can tell if garlic is from the States is interesting...
In my quest to figure out how to cook, I went to a "Knife Skills 101" class today. I learned a lot about how to hold the knife properly and do the "rocking" motion to cut.
One of the things I found interesting and you guys might as well:
70% of the garlic grown in the world is from China. I did know that because of the pesticides used in China you should try to avoid buying any root vegetable from there. What I didn't know, is the easiest way to tell if you're buying garlic from US or China is only buy garlic with the root visible. Because the soil is impossible to completely remove from the root, garlic with the root visible cannot be imported to the US. She also said be sure any garlic product that you use says "grown in the US" and not "packaged in the US". Lastly, the jars of "minced garlic" you can get for your refrigerator are so full of preservatives that in her opinion it's not even a food product any longer. But, if you need the time saver for quick, easy access to minced garlic, then you can make your own. Mince the garlic and just cover it in EVO. Can last on counter for about 3-5 weeks, in fridge 5 mos and fridge she said indefinitely "within reason". ha
Some of this seem useful:
40 Years of Cooking Tips From the Food & Wine Classic
We delved into our archives and interviewed chefs and food pros for the best cooking advice from 40 years of demos at the F&W Classic in Aspen.
https://www.foodandwine.com/40-best-cooking-tips-recipes-food-and-wine-classic-aspen-7092121?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=9137559-20230521&utm_campaign=faw-top10_newsletter&utm_source=faw&utm_medium=email&utm_content=052123&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514
Give it a rest.
TIA!
Your friend should ask during happy hour.
Janice is trying to keep out the rif raf and their pot sized pasta.
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Image Courtesy of Marie (az2820)
This board is for food lovers everywhere!!!!!
This is a place to share those treasured family recipes and to gain knowledge of different types of cuisines.
Gary has assembled a website to compile and index the posted recipes.
He has requested that the recipes be posted in the following format so that he can add them easier to the website:
Recipe Example: >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Sample Soup Ingredients:
1 tsp - AAAAAA
3 pounds - GGGGGG
2 cups - MMMMMM
4 oz - TTTTT
Directions: 1- ... 2- ... 3- ...
Notes: ... "
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
]We appreciate any and all recipes that are posted, but if they are not posted in the requested format they will not be indexed on Gary's website. Thanks For Posting! _ _ _
Onebgg's (Gary) iH Recipe (Indexed) Website: http://www.onebgg.net/ihrecipes/index.html
Here are a few recipe links that some may find useful:
Abbreviations Measurements (from site):
http://www.onebgg.net/ihrecipes/measurespage.html
Better Homes and Garden Food:
http://recipe.bhg.com
Cooks.com:
http://www.cooks.com/rec/
Courtesy of hasher5.
Copy Cat recipes:
http://www.copykat.com/copykat-recipes/copykat-recipes/top-rated-recipes.html
Courtesy of MP503, Ronaldo
Crockpot Recipes - Recommended:
http://www.cookingcache.com/crockpot.html
Courtesy of Marie (AZ2820)
Culinary.net:
http://www.culinary.net
Emeril's is previous site:
http://www.emerils.com/featurettes/emeril_salutes.htm
Food & Drink Recipes:
http://www.epicurious.com
Food TV:
http://www.foodtv.com
Fossil Farms - All kinds of meat:
http://fossilfarmsostrich.com/index.htm
Courtesy of Sputnick
Kraft Food Recipes (requires registering)
http://www.kraftfoods.com/kf
Phoenix Gas Grill Recipes:
http://www.phoenixgrill.com/recipe.htm
Courtesy of junkmasterg
Martha Stewart:
http://www.marthastewart.com
Mr. Emeril's kicking it up a notch:
http://www.emerils.com/index.php
Soul food website courtesy of Lodi:
http://chitterlings.com/
Whole Food Recipes:
http://www.deliciouswisdom.com/
http://www.elise.com/recipes/
Courtesy of Todd H
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