the ingredient game
- This topic has 2,776 replies, 13 voices, and was last updated 16 years, 2 months ago by
.
-
Posts
-
The potato salad I use to make by the 50#min. 😯 bagfuls at an OLD deli I worked with (about 25 yrs.ago) used dry mustard powder in thier brine….we’d season the steamed, peeled potatoes in brine until they were needed for the counter…THEN we’d add the mayo…I still have the recipe SOMEwhere…if/when I run across it I’ll post it in the recipes for a CROWD section…ANYWAYS… âž¡
saurbraten
___________Sorry lucky…Pepper corns go in to MAKE Soppresatta but …
Sopppresatta don’t go to making Corned beef.
I , maybe, mispelled Soppresatta … it’s a dried italian salami …so an igredient used in making salami is ’bout what were up to…(I think)…
anyways…any salami goes good w/ :beer:
@bluemoon wrote:
The potato salad I use to make by the 50#min. 😯 bagfuls at an OLD deli I worked with (about 25 yrs.ago) used dry mustard powder in thier brine….we’d season the steamed, peeled potatoes in brine until they were needed for the counter…THEN we’d add the mayo…I still have the recipe SOMEwhere…if/when I run across it I’ll post it in the recipes for a CROWD section…ANYWAYS… âž¡
saurbraten
___________Well, it took a while, but I did find one recipe for german potato salad that called for msutard powder. So, fair is fair, Blue is right too! 😀
- You must be logged in to reply to this topic.