Applebees is Better

Quoted message said:

I cooked ribs yesterday. I cut them into 1 rib pieces and marinated
them in store brand bbq sauce for about 4 hours. And for the first
time (I learned this on this ng) I put them on a rack in a foil
lined pan. Baked them for about an hour at 350 then at 400 for about
10 minutes. The drippings in the bottom of the pan were black,
totally burned, but the ribs were gently crisped on the outside and
tender and not greasy inside. Best ribs I've ever made.....Sharon

Sounds good. Were your ribs tender? I usually cook mine a little
longer, that is why I was wondering.

Becca

Becca said:

Quoted message said:

I cooked ribs yesterday. I cut them into 1 rib pieces and marinated
them in store brand bbq sauce for about 4 hours. And for the first
time (I learned this on this ng) I put them on a rack in a foil
lined pan. Baked them for about an hour at 350 then at 400 for about
10 minutes. The drippings in the bottom of the pan were black,
totally burned, but the ribs were gently crisped on the outside and
tender and not greasy inside. Best ribs I've ever made.....Sharon

Sounds good. Were your ribs tender? I usually cook mine a little
longer, that is why I was wondering.

Becca

They were tender, but I neglected to mention that I sprinkled a little
bit of tenderizer on them (I usually don't do that) when I marinated
them. They cooked fine at that temp and for that time. They weren't
extra thick either, so maybe that accounts for the cooking time. I just
eyeballed it and took them out when they looked right.

biig said:

They were tender, but I neglected to mention that I sprinkled a little
bit of tenderizer on them (I usually don't do that) when I marinated
them. They cooked fine at that temp and for that time. They weren't
extra thick either, so maybe that accounts for the cooking time. I just
eyeballed it and took them out when they looked right.

Thanks!

Becca

On Mon, 04 Jul 2005 01:26:09 GMT, [email hidden] (Curly

Sue) said:

Sorry Terry but my mother's potato salad can beat up yours any day ;>

HA! That *was* my mother's potato salad recipe that I posted
yesterday. Dueling mothers at 20 paces!

Quoted message said:

Nevermind the olives, what the heck kind of potato salad is that
without dill pickles and celery?

Uh, "dill pickles"? "Celery"? I gotta sit down here. You're making me
dizzy. The light's fading. Ringing in ears... <Plop!>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd said:

On Mon, 04 Jul 2005 01:26:09 GMT, [email hidden] (Curly

Sue) said:

Sorry Terry but my mother's potato salad can beat up yours any day ;>

HA! That *was* my mother's potato salad recipe that I posted
yesterday. Dueling mothers at 20 paces!

Quoted message said:

Nevermind the olives, what the heck kind of potato salad is that
without dill pickles and celery?

Uh, "dill pickles"? "Celery"? I gotta sit down here. You're making me
dizzy. The light's fading. Ringing in ears... <Plop!>

Here, your blood sugar must be low. <hands Squeaks a bowl full of her
famous Dilled Potato Salad>

* Exported from MasterCook *

Damsel's Dilled Potato Salad

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : potatoes salads/dressings
side dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium russet potatoes -- diced
4 large eggs -- hard cooked
1 cup mayonnaise
1 tablespoon prepared mustard
3 tablespoon dill pickle juice -- *
1/2 cup dill pickles -- minced
1/2 teaspoon dill weed
1/2 teaspoon onion powder
1 salt and pepper -- to taste

* If red potatoes are used, reduce pickle juice to 2 tbsp.

1. Hard cook the eggs; chill, remove shells, and cut in half. Remove yolks
and dice the whites. Set aside
2. Cook potatoes in water until desired tenderness. Drain; rinse under
cold, running water to stop the cooking process.
3. While potatoes are cooking, combine mashed egg yolks with remaining
ingredients.
4. Combine chilled potatoes and the sauce mixture. Add egg whites.
5. Refrigerate for several hours or overnight, to allow flavors to blend.
6. Check for moisture. If too dry, add more pickle juice or milk until
desired consistency is achieved.
7. Sprinkle paprika on top just prior to serving, if desired.

VARIATIONS:
- Use dill pickle relish instead of chopped pickles.
- Use fresh minced onions in place of onion powder.
- Add finely chopped celery for crunchiness.
- Add a dash of tabasco sauce for a little extra zing.

- - - - - - - - - - - - - - - - - - -

"Damsel" <[email hidden]> wrote

Quoted message said:

3 tablespoon dill pickle juice -- *

I like to use sweet relish. l do need the crunch of minced
celery. Nice recipe, Dams.

nancy

Nancy Young said:

"Damsel" <[email hidden]> wrote

Quoted message said:

3 tablespoon dill pickle juice -- *

I like to use sweet relish. l do need the crunch of minced
celery. Nice recipe, Dams.

Thanks, sweetie. 🙂 So glad you're feeling better.

Carol

--
Coming at you live, from beautiful Lake Woebegon

Default User said:

Monsur Fromage du Pollet said:

Damsel wrote on 30 Jun 2005 in rec.food.cooking

Quoted message said:

Crash has a big honkin' smoker. Like a long, horizontal barrel.
I think, if we ever find affordable raw ribs, we'll smoke a lot of
them.

Quoted message said:

Just the baby back ribs are expensive...the regular spare-ribs aren't
too pricey...They taste fairly good too, if you do a little
prep...remove the membrane on the boney side and cut off some of the
excessive fat. Some grocery/stupidmarkets will even cut them to size
(make them into two racks from one rack).

You usually find them on sale around this time of year, under $2 a
pound easily. As you say, full rack spares. Good eating.

I just got the 3-rack pack for $1.89/lb. I took each rack
and cut it into 2-rib sections and bagged and froze them.
I'll be having ribs for several months off of that. Yum.

Kate

Terry Pulliam Burd said:

2 1/2 cups potatoes; cooked, cubed
1 teaspoon sugar
1 teaspoon vinegar
1/2 cup onion; chopped
3/4 cup mayonnaise
salt to taste
3 tablespoons prepared yellow mustard
3 eggs, hard-boiled; chopped
paprika

Sugar and vinegar? Why not use Miracle whip?

Richard Kaszeta said:

Kate Connally said:

Okay, what are jo-jo potatoes?

Battered and deep-fried potato wedges.

Sounds good. Is that a regional term or
a proprietary name that has gone generic?

Kate

On Tue 05 Jul 2005 10:17:26a, sf wrote in rec.food.cooking:

Quoted message said:

Terry Pulliam Burd said:

2 1/2 cups potatoes; cooked, cubed
1 teaspoon sugar
1 teaspoon vinegar
1/2 cup onion; chopped
3/4 cup mayonnaise
salt to taste
3 tablespoons prepared yellow mustard
3 eggs, hard-boiled; chopped paprika

Sugar and vinegar? Why not use Miracle whip?

I add small amounts of sugar and vinegar (usually a bit more vinegar than
sugar) to mayonnaise for various dressings. IMHO, however, that does not
equate it to Miracle Whip. Very different taste, not to mention
adjustable.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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In article <[email hidden]>,

Terry Pulliam Burd said:

Osama bin Laden likely puts olives in his potato salad!

He might! Olives are very middle eastern. 😉

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Sun 03 Jul 2005 06:06:59p, Terry Pulliam Burd wrote in rec.food.cooking:

Quoted message said:

On Sat, 02 Jul 2005 14:25:00 GMT, [email hidden] (Curly

Sue) said:

I always liked (and like) everything my mother makes. What I didn't
like as a kid was green olives; typical of kids, I liked canned black
olives. But in the summer, I was stuck cutting up the Spanish olives
for potato and macaroni salads.

<snip>

Sue! You heathen! You don't put *olives* in potato salad! Bleccchhh!
The road to potato salad hell is paved with olives, woman! Osama bin
Laden likely puts olives in his potato salad! It's not too late to
repent, however:

@@@@@ Now You're Cooking! Export Format

Potato Salad

salads and salad dressings

2 1/2 cups potatoes; cooked, cubed
1 teaspoon sugar
1 teaspoon vinegar
1/2 cup onion; chopped
3/4 cup mayonnaise
salt to taste
3 tablespoons prepared yellow mustard
3 eggs, hard-boiled; chopped
paprika

Sprinkle potatoes with sugar and vinegar. Add onion, mayonnaise, salt
and celery seed to taste. Toss. Fold in 2 eggs. Decorate top with
rounds of egg and sprinkle with paprika for garnish. Chill.

Contributor: Ninelle Hopkins Pulliam

Yield: 4 servings

Terry "Squeaks" Pulliam Burd

Heck, Terry, that's "just potatoes"! Ya gotta have olives and pickles and
celery,etc. *That's* potato salad.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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On Mon, 04 Jul 2005 17:00:57 -0500, Damsel <[email hidden]>

Quoted message said:

Here, your blood sugar must be low. <hands Squeaks a bowl full of her
famous Dilled Potato Salad>

<snip recipe>

Aaauugghhh!!! This is Scandinavian potato salad, isn't it? It's a
Scandinavian conspiracy to make *real* potato salad lutefisk-esque,
isn't it? The ex's mother, who I dearly love, made a similar potato
salad. I ate it, although it took copious amounts of wine, er, water
to get it down. Did I mention the ex MIL lives in Minneapolis? Did I
mention her parents were off-the-boat Norwegians? Hmmm, IIRC, you,
Carol, live in Minnesota, yes? I rest my case. Scandinavianized
potato salad is not *real* potato salad. <veg>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Wayne Boatwright said:

Heck, Terry, that's "just potatoes"! Ya gotta have olives and pickles and
celery,etc. *That's* potato salad.

You, sir, are demented. Olives belong in martinis. Pickles belong on
hamburgers. And celery belongs in green salads and assorted dishes,
but *never* in a potato salad. Now, go to your room and repent of your
error!

Terry "Squeaks" Burd...cleaning up one bad food habit at a time
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd said:

On Mon, 04 Jul 2005 17:00:57 -0500, Damsel <[email hidden]>

Quoted message said:

Here, your blood sugar must be low. <hands Squeaks a bowl full of her
famous Dilled Potato Salad>

<snip recipe>

Aaauugghhh!!! This is Scandinavian potato salad, isn't it? It's a
Scandinavian conspiracy to make *real* potato salad lutefisk-esque,
isn't it? The ex's mother, who I dearly love, made a similar potato
salad. I ate it, although it took copious amounts of wine, er, water
to get it down. Did I mention the ex MIL lives in Minneapolis? Did I
mention her parents were off-the-boat Norwegians? Hmmm, IIRC, you,
Carol, live in Minnesota, yes? I rest my case. Scandinavianized
potato salad is not *real* potato salad. <veg>

The loverly Victor Sack informed me, sometime time back, that my potato
salad is quite German. It's not the hot-vinegar stuff that we usually
think of as German Potato Salad, but he said it's a common type that's made
and served over there.

My only Scandihoovian blood is Danish, and I'm not sure that "we" make
potato salad. ;-)

Carol

--
Coming at you live, from beautiful Lake Woebegon

Terry Pulliam Burd said:

Wayne Boatwright said:

Heck, Terry, that's "just potatoes"! Ya gotta have olives and pickles

and

Quoted message said:

Quoted message said:

celery,etc. *That's* potato salad.

You, sir, are demented. Olives belong in martinis. Pickles belong on
hamburgers. And celery belongs in green salads and assorted dishes,
but *never* in a potato salad. Now, go to your room and repent of your
error!

A friend made a very simple but elegant potato salad for our cookout
yesteday, the ingrediends were roasted potatoes, roasted garlic, and sour
cream. Very excellent.

Prep - wise, it sure beats taking a half day or so to prepare and prep all
the ingredients that go into the typical type of tater salad that I make...

--
Best
Greg

On Tue 05 Jul 2005 07:31:11p, Terry Pulliam Burd wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Heck, Terry, that's "just potatoes"! Ya gotta have olives and pickles and
celery,etc. *That's* potato salad.

You, sir, are demented. Olives belong in martinis. Pickles belong on

LOL! Make that onions in a Gibson! Double, on the rocks, please.

Quoted message said:

hamburgers. And celery belongs in green salads and assorted dishes,
but *never* in a potato salad. Now, go to your room and repent of your
error!

Like they say, there's no accounting for taste, even good taste! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"Gregory Morrow"

Quoted message said:

A friend made a very simple but elegant potato salad for our cookout
yesteday, the ingrediends were roasted potatoes, roasted garlic, and sour
cream. Very excellent.

Prep - wise, it sure beats taking a half day or so to prepare and prep all
the ingredients that go into the typical type of tater salad that I make...

That *does* sound good! Sometimes, the simple things are best.

Carol, marking this post to keep

--
Coming at you live, from beautiful Lake Woebegon

Terry Pulliam Burd said:

On 5 Jul 2005 21:57:59 +0200, Wayne Boatwright

Quoted message said:

Heck, Terry, that's "just potatoes"! Ya gotta have olives and pickles and
celery,etc. *That's* potato salad.

You, sir, are demented. Olives belong in martinis. Pickles belong on
hamburgers. And celery belongs in green salads and assorted dishes,
but *never* in a potato salad. Now, go to your room and repent of your
error!

I think your recipe looks fairly normal *with the exception of that
vinegar/sugar thing* (which I'll try sometime)... my variation calls
for green onion instead of and there MUST be sliced radishes and petit
peas or else it's not *my* potato salad. Anything else is a poor
reproduction of store bought. My variation also calls for separating
the yolks from the whites and mashing them with a small amount of
mustard, then incorporating the mustard/yolk mixture with the
mayonnaise before dressing the potatoes.