I'm trying this soon.<br><br>I had plantains in Uganda. They boiled them like potatoes and I loved them!<br><br>my beer blog<br>

[color:blue]You KNOW I'll be keeping an eye on it. If a decent collection gathers, I'll start building a PDF.</font color=blue><br><br>Great Sparky that you would step up and take such a project - should be fun and easy to do at the administrators time to assemble <-- no deadlines.<br><br>Maybe to make it easier for members to search for a thread easier and for the assembler as well, fashion a thread like a typical table of contents in any cook book. Otherwise this thread would get really long<br><br>1 - MM Chicken<br>2 - MM Seafood<br>3 - MM BBQ<br>4 - MM Meat<br>5 - MM Salads<br><br>Just an idea but its your "football" make a touchdown <br><br>

Screen Shot from a PDF I started (and got stalled on) ages ago.<br><br>Everybody makes potato salad, and we've all had many different versions. This one is particularly good.<br><br><img src=http://home.comcast.net/~sparkcollector/bbs/redpotatosalad.gif border=1><br><br>

I grew up on the potato salad you have listed. Then I marry someone who grew up on German Potato Salad. Think German Apple pickers in Virginia. I just grabbed a list of ingredients off the net that sound about right.<br><br>4 potatoes<br>4 slices bacon<br>1 tablespoon all-purpose flour<br>2 tablespoons white sugar<br>1/3 cup water<br>1/4 cup white wine vinegar<br>1/2 cup chopped green onions<br>salt and pepper to taste<br><br>or<br><br> 3 pounds new potatoes <br>1 yellow onion, quartered <br>1/2 pound bacon, diced <br>1 large red onion, diced <br>3/4 cup cider vinegar <br>1 tablespoon mustard seeds <br>1/4 cup canola oil <br>Salt and freshly ground pepper <br>8 green onions, thinly sliced <br>1/4 cup chopped fresh parsley leaves<br><br>We get the bacon at Smokehouse.com It is the bacon and the vinegar that really put it over the top.<br><br><br><br><br><br><br>

Well, alright then! <br><br>Schwäbischer Kartoffelsalat nach Art der Tante Hilde  <br><br>Zutaten: <br><br>1 kg Kartoffeln <br>1 Zwiebel; gerieben oder gehackt <br>1 EL Fleischbrühe-Pulver <br>1 EL Essig <br>3 EL Öl <br>50 ml heisses Wasser <br>Salz, Pfeffer <br>Flüssigwürze, z.B. Maggi <br><br>Ein wirklich guter schwäbischer Kartoffelsalat gelingt nicht allen, weil sehr viele Regeln zu beachten sind. Diese Variante aber ist ein Phänomen. Sämtliche angeblichen Todsünden werden hier begangen, trotzdem gelingt er immer und schmeckt immer genau wie er schmecken soll. <br><br>Die Kartoffeln garkochen, in noch warmem Zustand in gleichmäßig dünne Scheiben schneiden und in eine Salatschüssel geben. <br><br>Nun werden in praktisch beliebiger Reihenfolge die übrigen Zutaten auf die Kartoffelscheiben gegeben und anschliessend der Salat durchgemischt, aber Vorsicht, dass die Kartoffelscheiben wegen der Optik dabei nicht zu sehr zerbrechen. Die Wassermenge richtet sich in hohem Masse nach der verwendeten Kartoffelsorte. Der Salat darf weder zu trocken noch zu flüssig werden. Als Kriterium dafür gilt, dass der Salat beim Umrühren 'schwätzen' muss, d.h. er muss regelrecht quietschen. Wer Zwiebeln nicht so gerne roh isst, kann sie gerne auch zerreiben. Mit Flüssigwürze, Salz und Pfeffer abschmecken. <br><br>Der Salat kann sowohl noch lauwarm als auch zimmerwarm gegessen werden, sollte aber nicht älter als ca. 3-4 Stunden sein.<br><br><br>- alec -

Yup, Poly...my Dad used to make a very similar German Potato Salad, and it was meant to be eaten warm. Since he died, I haven't had it, because he never wrote the recipe down.<br><br><strike>I think I'll have to try yours, to see how close it is.</Strike> I'll see if I can bring my skills to bear to figure out how all those ingredients are supposed to go together. By the way...here's a bunch of wood and nails and plumbing stuff and wires and sh¡t. Build a new house for yourself, eh? <br><br>

Does it taste like chicken?<br><br>

Plan on trying this soon. I might need an additional taster. <br><br>Clamato Caldo Verde<br><br>Ingredients:<br><br>1 medium onion, chopped<br>1 clove garlic, minced<br>4 potatoes, peeled and diced<br>3 cups Clamato<br>3 cups chicken broth or water<br>8 oz chorizo, crumbled<br>1 bunch collards, kale or other green, shredded<br>1 lb. large cooked shrimp<br><br>Preparation:<br><br>1. Heat a large saucepan on medium-high. Saute&#8242; the onion and garlic in a little oil for about 3 minutes. Add potatoes and saute&#8242; for another 2 - 3 minutes.<br>Add Clamato and broth, cover and let simmer for 20 minutes<br><br>2. While potatoes simmer, heat a skillet and saute&#8242; chorizo for about 10 minutes. Drain fat and reserve.<br><br>3. When potatoes are soft, mash them in the pan then add the chorizo and greens.<br>Season with salt and pepper and let simmer another 10 minutes. Add shrimp and let heat through.<br><br>

Let me get the recipe from the source tonight verbally. Yes, it is served warm and the crunchy salty thick sliced bacon in there with the vinegar is just lights out. Before my father in law died he kept us in sweet peppy crispy pickles that were perfect all chopped up in this. That pickling recipe we still do have and we make a years worth every fall. The father in law also did pickled peaches which we have never been able to reproduce. Half of one of those and some country ham would make you weep that you couldn't eat it every night. (I suppose you could but sugar salt intake would be a wee bit high.)<br><br>This reminds me, it's almost time to start pickling.<br><br><br><br><br><br><br>

"Does it taste like chicken?"<br><br>Nein, schmekt es wie Kartoffelsalat! <br><br>- alec -