Shel_B

I made that sandwich for Toots. She enjoyed quite a bit. She loves arugula, ciabatta, and smoked herring, something she enjoyed growing up in Argentina.

You do realise that Bone Suckin' Sauce is almost 1/3 sugar right? The amount of sugar in Bone Suckin' Sauce is quite a bit lower than in many other commercial sauces I've looked at. In addition, it meets the other criteria: no HFCS, the degree of hotness, and the lack of a additives and preservatives. It ain't perfect, but it's a lot closer to what we want than KC Masterpiece and many other brands. If I want perfection, I'll make my own, but there are times when an "acceptable" prepared sauce is desireable. Bone Suckin' Sauce seems like a good option for now.

Well, today I found a new-to-me sauce, "Bone Suckin' Sauce." http://www.buybonesuckin.com/products/Bone-Suckin%27-Sauce-16-oz..html# It seems like just what we've been looking for. Toots will be very happy!

Thanks! That does help ... it's certainly worth a look or two. Meanwhile, I continue to check garage sales ... Toots and I have found a lot of neat stuff at garage/yard sales.

Did you find a recipe/technique you like? Recently I made a potato salad that was very well received using chopped dill pickles and their juice, and a nice amount of dill weed. The recipe I used was based on a CI recipe ... I'd be happy to post my version as I suspect I can't post the CI version. ETA: Didn't notice the date on this thread or your post.

Boiling eggs over high heat for twenty minutes seems excessive. I'd imagine the yolks would be very dry and the whites quite rubbery. Is this the case? Is this the texture you're looking for in this salad? How fine do you chop the eggs?

I am curious about this one - with watercress, cucumber, olives, garlic, etc. [...] I wonder what (if any) particular culture might have influenced this recipe. I know it's the first time I've ever heard of watercress in a potato salad. My ex-wife, born and raised in California, and with an English background, put watercress in her potato salad ... and other salads as well. I don't know if it was a cultural thing, or if she (or her family) just liked watercress.

I'm considering a julienne peeler, and the Kuhn Rikon seems to have lots of good reviews and comments. Anyone here have any thoughts about this gadget, or another julienne peeler that may be better?

My only experience with fingerlings (not for potato salad) was disappointing. I've got two more potato salad BBQs coming up, plus a batch I want to make for myself. I'll try the French fingerlings ... I'll be near the Rose and Shattuck market on Thursday, and will look for them. If I can't fine them, I'll get some more YGs. They are a known quantity and my results with them are quite satisfactory.

I don't have a pressure cooker, and am not considering getting one. I was hoping to get some more info re: steaming vs boiling. Thanks!

That sounds great! We like sweet potatoes and yams. Any suggestions or recipe ideas?

A time proven technique, regardless of the potato used, and one that, IMO, should be stressed. Makes a big difference!

Yukon Gold is a type that is generally referred to as all-purpose because it is less waxy than regular waxy types like norland red and less starchy than say, a russet. It won't hold it's shape as well as most red potatoes, or other very waxy types. If roasted or baked, it won't be as fluffy and dry as a high-starch type. If you like them, and they give you an appearance you like, then use them. Yes, there are intermediate-type all-purpose red potatoes, like the very delicious, highly-rated Sangre. They won't stay as good looking as a waxier type when boiled, but they are very tasty. You need to research your reds before assuming they are super-waxy. Good points. I've never had trouble with YGs holding their shape. In fact, my YGs hold their shape better than some of the reds Toots uses. Since there are so many red varieties, it's possible that Toots has sometimes used some that are less desireable for boiling and for potato salad.

I've thought about doing that but was concerned that the flavor and salt of the water might not get through to the meat. Toots, OTOH, always boils her red potatoes with the skin on, but she doesn't add anything to the water that might enhance the flavor.

Hmmm ... that's an interesting suggestion. I may play with that idea. Any suggestions for technique? Thanks!

There are literally dozens of varieties of red potatoes. "B reds" says nothing about which variety you're using, just that it seems to reference a small, young potato, often called "new potatoes." The problem we had yesterday was that Toots cooked up some spuds from two different purchases, and the results were quite different even though the potatoes were cooked together. This suggests to me that different varieties of red potatoes will yield different results.

What do you look for as a result that makes red potatoes superior to Yukon Gold? I like the taste of the YG spuds, and when I use them they cook up firm and tender. Toots likes the red potatoes, and I've always found them to be a little "waxy" compared to the YG. Yesterday Toots made some potato salad and she used red potatoes that were purchased in different places. The difference in consistancy between the two batches (cooked together, BTW) was remarkable. One batch cooked up nice and firm and the other broke apart. Maybe she ended up with different varieties of red potatoes ... I've never had that happen with YGs.

The last salad I made was simmered in garlic infused chicken stock, which contained some salt.

It's the start of potato salad season along with BBQs and potlucks. I've read somewhere that steaming the potatoes is a "better" alternative to boiling and simmering the spuds, that they don't get as waterlogged. So, here are a few questions for you potato salad mavens: Does steaming really make that much difference compared to boiling and simmering the potatoes? Are some potatoes better suited to one method or the other? I usually use Yukon Gold and Toots likes red potatoes. When boiling the spuds, some flavor from the liquid seems to infuse into the potatoes. Does that happen when potatoes are steamed? Will steaming result in a potato thats better able to absorb the flavors of the dressing? Are any dressings better suited to one cooking method or the other? Thanks! And happy potato salad days to ya ...

I don't think I want another kitchen gadget or tool. Making the milk the "old fashioned" way is just fine for me, and the process is very satisfying. I would like to try your and Franci's technique of resoaking the pulp with added, fresh almonds. I wouldn't mind a richer milk. BTW, I grabbed some organic, unpasteurized almonds yesterday at the Berkeley farmers market. I'm excited about trying them in my next batch. Usually the almonds we buy are pasteurized, regardless of where they are purchased. I made a strawberry banana smoothie for Toots yesterday, using the vanilla almond milk I made, and she loved it. Her smile when she tasted it was worth whatever effort I put out making the milk

This morning I made my first batch of almond milk. The result was far superior to any commercial product I tried. Thanks to all for your suggestions.

Do you find warm water to give a better or different result than cold or room temp water? Does it dissolve the almonds better and extract more milk? Yours is the first suggestion I've come across to blend the pulp. Certainly worth a try ... and it's a nice, thrifty suggestion.

I want to make some almond milk strawberry smoothies, and I bought some almond milk to use in the recipe. I was aghast at the list of ingredients the milk contained, and not at all satisfied with the taste. Looking at other brands, the ingredients were just as plentiful and annoying. So, I'd like to make my own. I went on line, grabbed a few recipes and ideas, and will attempt a batch or two in the next couple of days. However, I thought I'd ask here if anyone's made almond milk, and what sugestions or caveats they may have. Thanks!

Today I bought some organic dried chickpeas at the local natural grocery. Compared to other dried chickpeas I've purchased, these were small, maybe about half the size. Might these be a different variety? Might they taste different or have a different texture when cooked? What characteristics should I look for when purchasing dried chickpeas? I want flavor and a nice, firm texture ... I hate mushy chickpeas. Thanks!

I saw that, and other, similar molds, after posting my comment earlier this morning. I wonder if a 2-quart capacity might be a little big for my needs. I also saw some smaller sizes with more interesting designs embossed on them, and also a few made of material other than plated steel.