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We did "simple" last night. I made some macaroni salad and grilled up some of the natural casing hot dogs I got the other day. One with chili sauce and onion, the other with homemade dill spears, ketchup and onion. Yum!

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Rich

those hot dogs and macaroni salad sure look good. Reminds me of the early years of our marriage when we would have hot dogs and macaroni salad on TV trays in the living room while watching Wheel of Fortune.

David always called this meal hot dogs and “macaron”, a homage to his Italian heritage LOL. In fact just the other day he let me know its time for some “Macaron” again. Next time I go to the store I hope I can find some salad macaroni .

 

Eddie
 
Hey Eddie,

I used mini penne rigate this time, but have used rotini, orecchiette, cavatappi... and even elbows (LOL!). I use whatever I have on hand, but I try to keep at least one small shape in the cupboard.

I had a bowl of it for lunch today with tuna mixed in. Always better the 2nd day which is why I try to get it made at least the morning of.

Chuck
 
With the success of the limoncello, Rich suggested I try it with orange. Grain alcohol has been in short supply since folks have been buying it up for hand sanitizer, but they had some at Total Wine again, so I'm giving it a try. Now it has to sit at least 30 days.

Chuck

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Eddie,

 

<span style="font-family: georgia, palatino;">Does he roll that "R" when he says MACARRRRONE?  That' how we say.  Rich, that macaroni salad looks really good.  When I make it I usually have a bowl before it hits the frig.  Then, the next day I'll pick at it when it's nice and cold.  YUMM!!  I made potato salad last week and I don't think it made it to lunch time the following day.  Now macaroni salad sounds good.  I have to make some. </span>
 
Ralph,

nope, no rolling of the “r” in macaron, its like Navarone, in the “Guns of Navarone”, only Macarone, LOL.  Kinda like Italian “Pidgin English”.

 

I love Macaroni Salad and I make mine like my paternal grandma.  I always use salad macaroni, finely diced celery,  yellow onions, sliced black olives, pimentos, sweet pickle relish, mayonnaise, sour cream, parsley, black pepper and little salt and I boil the macaroni until its really tender, this way its already saturated with water and doesn’t absorb all the dressing and get dry.  I like it to be really moist.

 

Another salad that my Mom and her Mom used to make was Pork and Bean Salad.  I know it sounds nasty, but its delightful!  

 

You use Van de Camps Pork and Beans, that you rinse well  in a colander and drain, taking out any pieces of salt pork.  Place them in a large bowl with finely diced celery, yellow onion and sweet gherkin pickles, crisp bacon pieces, a couple of chopped hard boiled eggs, parsley and ground black pepper.  Toss lightly with mayonnaise and sour cream, being careful to not break up the beans.  Let it it set for a couple of hours, overnight is better.  

 

You have to use the canned Van de Camps Pork and Beans, its the tomato sauce they are canned in that gives them a special tang that you can’t really duplicate with just cooked navy beans.

 

 It is out of this world!  When I was telephone operator in the 70’s I took it to a potluck.  My co workers said, “Whats this?”   I said try it you’ll really like it.  Well that 6 quart bowl was the first potluck item to disappear, they couldn’t get enough of it.

 

Just use the amounts of each item like you would making either Macaroni or Potato salad, and season it to your liking.

 

My husband David loves all these kinds of salads that I make.  When I was a little kid in the pre-Tupperware 50’s, Grandma used to save the cardboard  1/2 gal ice cream containers, after washing them out and letting them dry.  Then when we went on picnics she would pack the salads into these containers for carrying the salad to the picnic site.  Lots of great memories of those salads and the Little Brown Jug of ice cold homemade Lemonade.

 

Eddie
 
Confused about your pork and bean salad

So if I'm readimg it right, you open the can , pour everything into a colander and rinse all the tomato sauce away and throw the pork bits away as well, so you're left with just the washed off beans?
 
Thats Right Petek

What’s confusing?

 

 You’re not just using rinsed pork and beans alone, you need to add all the other ingredients that I listed too.

 

You use the rinsed and drained beans just like you would use either boiled macaroni or potatoes in making a cold salad.  As I mentioned its the tomato sauce that they are canned in that gives the beans a tangy flavor that marries well with the other ingredients.

 

BTW, I’ve never tried it with Bush’s Baked Beans, but I’ll bet they would be good too.  Depending upon how much you are making you’ll need at least 2-3 large cans.  Use your own judgment on the amounts.

 

Eddie
 
Eddie,

Have you tried cooking the pasta al dente, rinsing it under cold water, then mixing some mayo/dressing in? I do that with a little seasoning and let it sit in the fridge to absorb for an hour or so. When I revisit it I add the diced veggies, season it, and more mayo till it's creamy. Letting it absorb the first bit of mayo seems to stop it from absorbing the rest, and the pasta still has a bite to it. I could never get away (nor would I want to) with mushy pasta for anything, hot or cold. Just a preference.

Chuck
 
Chuck,

Yes, I’ve done it your way too.  But over the years found the method I use of cooking the macaroni well done gives the results we like best.  And it isn’t mushy, but certainly no al dente either.  I know that your Mac Salad is delicious, I can tell by looking at it.  

 

In the end its a personal preference, and what you become familiar with.  Also, you use less mayo and sour cream this was so its not so heavy.

 

BTW, thanks for the suggestion and the dialogue.  I enjoy sharing ideas with you and other members.

 

Eddie
 
I agree, Eddie! This thread alone is worth the "membership" with all the ideas and such packed into it! In fact, I'm heading to the kitchen for another try at bagels... weighing the flour and such this time, MattL!!!

Chuck
 
Oh, the pun of it!!!

Good one Bob! I did that but the dough was still a bit stiff and not developing. I added a bit of water and that seemed to do the trick- it was more elastic so the gluten had developed.

They have another 1/2 hour to rise, then I'll form, boil, and bake them. 1/2 everything and 1/2 "rye" (I kneaded caraway seeds in).

Chuck
 
Chuck -great!

 

Made bagels again yesterday, used your suggestions and they are excellent. Now I need to make some potato salad and baked beans to go with some ribs I have in the freezer that have been calling my name.
 
Great, Matt!

Mine came out a little better, but still don't get that chew and the crust. I weighed the flour but the dough was still a bit stiff. I added about 1/4c more water and it seemed better. I kneaded in the KA for maybe 8 min then by hand for another 7-8. I still didn't get the dough to "windowpane" but after it sat for maybe 5 minutes, it was nice and elastic. I increased the boiling time to 2 min/side (brown sugar in the water) and they definitely browned well.

Could the whole thing be the boiling time? I think you said 4 min/side for yours.

Chuck
 
I did mine about 4 minutes total turning every minute or so. One thing I did do since I bought 25 lbs of AP flour is I added a couple of teaspoons of vital wheat gluten. I did 10 minutes total in the KA.

I guess it just takes a bit of practice, my second batch was better then first, but I still have room for improvement.
 
LEMON CHEESE PIE: Found this recipe in Louie’s “Vintage Food Advertisements: Part 11” thread (Reply #81). I had a single Pillsbury Unroll & Bake crust in the freezer, cream cheese and a fresh bottle of lemon juice, so decided to make it this morning.

What a refreshing change! We tend to expect a pudding-type filling and a graham cracker crust with this sort of pie. Instead, this one has a pastry crust. The addition of eggs + a short bake makes it far more cheesecake-like in texture. The lemon is rather subtle—not the in-your-face flavoring common in today’s recipes—and you can actually taste the cream cheese and the crust. Flavors are very well-balanced.

Highly recommended and thanks, Louie, for posting another excellent vintage ad recipe.

The original recipe (linked), from a 1954 ad for Pillsbury flour, features a from-scratch crust and tops it with sweetened, vanilla-flavored whipped heavy cream. I used real cream from a spray can.

Also used a 9-inch pie plate rather than an 8-inch called for in the original. Used to have 8-, 10-, and 11-inch pie plates, but they found new homes during The Great Downsizing of 2017. There was plenty of filling for a 9-inch pie.[this post was last edited: 5/6/2020-12:42]

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The Genesis has been busy:

I have been putting a lot of hours on the grill the last few days.  There was also bacon cheeseburgers(bacon cooked on the grill) and Johnsonville brats.  Here is what I have photos of.

1. Hickory smoked then beer braised Baby Back Ribs.

2. Reserve Aged Top Sirloin char grilled to mid-rare.

Planning to make Scalloped Potatoes and Ham in the next few days and Mothers Day will be Homemade Lasagna and Homemade Garlic bread. 

WK78

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Tonight making

Thai pizza. It has plum sauce, garlic, scalion, bean sprouts, no cheese, and chicken. You can use tenders, or pound out breat meat. You can use ground beef, pork, spicy sausage, or even tofu.
 
Nick-  Your grilled foods always look fantastic! Ribs and steak sound like great combination.

 

Gizmo- Is that bread mix a rye bread?  Has the unmistakable stature of a loaf made with a bread machine.  Bonus points for the seeded topping.

 

Mike- Hope you'll post photos of the Thai pizza.  Never had it--or heard of it--but it sounds awesome.

 

Matt- Lemon is definitely not in the spotlight, here.  There's enough to add an unmistakable tang to the filling while allowing the flavors of the cream cheese and the pastry crust to have a voice. By the standard of today's lemon-based recipes it's definitely understated..but I really like it that way in this particular recipe.

 

 

 

 
 
Thai pizza

 

<span style="font-family: georgia, palatino;">That sounds like something we would like.  I would also love to see pictures if it's not gone yet.  :)  In this house, anything with pizza in the name doesn't sit around very long.</span>
 
Tonights Dint-Dint

was diner fare.  We usually have sandwiches on Friday for dinner.  Tonight it’s BLT’s on the bread I baked this morning with Oven Fries, we also had fresh carrot and celery sticks on the table.

 

And for dessert Chocolate-Chocolate Cake that I baked yesterday.  I used the recipe for Favorite Chocolate Cake on the back of the Hershey’s Unsweetened Cocoa can.

 

Eddie

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With the return of winter weather I opted for Bean and Ham soup. Nicely seasoned with cumin, thyme, dry mustard and a bit of cayenne.  Funny, on Tues I cut up what was left of my Easter Ham, 3 weeks of ham was my limit, and froze in various packages, Thurs I took the bone and a chunk of ham out.  Made a fresh loaf of country french bread and my usual large salad.  Got enough for another couple of days, about how long  the winter weather will last.

 

Funny note, Last summer one of my cousins visited, she likes fresh young carrots and bought a bunch.  Trimmed most of the tops, sliced them the long way down the middle.  Something came up and the were in my fridge in a zip lock bag.  A bit later I needed some so I sauteed some and left the rest.  Fast forward 8 1/2 months and they are still there sprouting fine roots and a bit of greens.  I guess they deserve to be planted in the garden at this point, tough little things that they are.
 
Louis,

I'm a digital disaster for uploading pic's. I've only had a smartphone 2.5 years.
I forgot that the Thai pizza has cilantro on it. If you can't get it fresh there, use dry coreander.
I took delivery yesterday via post of an ESU Ecos2 central control unit from Germany for my model eisenbahn. Has motorized dual locomotive throttles, a 7 inch touch screen, stylus, route control, interfaces, ethernet connection, sound, 3,000 possible digital addresses, about a 1,500 locomotive database, etc., etc. It's baffling! It connects to a tablet, phone, and or extrnal monitor as well as other wired and wireless remote throttle and control devices. More than I'll ever use. I've been on haiatus from the hobby, but with the stay home order, and not ebing able to travel for a winter vacation, I finally took the expasnion and update leap. I'm adding another 6 to 8 feet in length, and 4 ft. width to my layout. I've had the extra track, and buildings for years now.
Won't be a "Miniatur Wunderland" like in Hamburg, but will be nice. My pension begins in June, so I can now afford it.
I have yet to try using the Instagram app. to do a video. I'm leary of the app. I've heard of people's accts. being hacked. Although they may be private, I get follow requests daily from those I'd never follow, nor allow to follow me even without being logged on.
Others from our gym post workout pics and videos often. I don't objectify myself, usually. I've posted a few, but I take lousy pic's, and hubby won't do it, nor likes being photographed.
 

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