"Tonights Supper on the grill"

[JonB]

I love cheese...pretty much all natural cheese. I don't really have favorites, although there is an Artisan cheese maker in the middle of no-where rural MN. Redhead creamery...but her cheeses are expensive.
When I am cruising the grocery store for economy priced sharp cheddar, I go for Cabot (VT) everytime...again not a favorite, but it's better than any other sharp cheddar in the price range.
.
Another MN creamery/cheese maker is Bongards. They make a lot of processed cheeses and it's natural cheeses are OK. I have friends that work there, and they tell me if a 640 lb block of cheddar gets forgotten in the warehouse, the center becomes soft, almost a thick liquid, they always process that into a flavored process cheese. My one friend who works there and has a love of natural cheese, like I do, says the old aged soft Cheddary liquid has an awesome flavor. I wish they'd sell that...I've only had a taste once, from a bootlegged jar, it was very tasty.

 

[KeithB]

Made some potato salad a couple days ago. The last few times we've gotten premade grocery store potato salad there have always been some chunks of potato with hard uncooked centers. I got some good white potatoes and boiled them for an hour. Let cool overnight before I cut the big pieces into little pieces. Added some finely chopped white onions, fresh garlic, dill pickle relish, hard boiled eggs, mayo and chili powder. Even my wife, who often gives my cooking the stink eye, thinks its pretty good. She doesn't like hot food but chili powder adds flavor w/o salt and isn't hot.

From a personal standpoint making the potato salad was sort of a personal milestone, I was able to stand up and walk around the kitchen w/o having to sit down in my wheelchair. My lower back and legs are getting a little stronger every day.

 

[smokeywolf]

Very close to way I make potato salad, except I leave out the chili powder and add a little celery, green onions, yellow mustard and diced ham.
I do tuna salad almost the same way (no diced ham).

 

[KeithB]

Lots of ways to make potato salad. I'm just experimenting to come up with foods that have flavor while limiting sodium. I would probably add some diced Jalapenos except my wife can't handle hot foods.

 

[RicinYakima]

Mustard in potato salad is pretty much a staple in southern cooking. Most other areas have a pretty bland salad with more mayo.

 

[JonB]

Tator salad:
Typically no mustard in the Scandinavian areas of rural MN (where I was from), just mayo or MW, but there will be plenty of onion (fresh chives and dill, if in season).

 

[smokeywolf]

MW does not reside on any of our shelves.

 

[Wiresguy]

MW does not reside on any of our shelves.

Me neither! But only because they changed the formula, replacing the sugar with high fructose corn syrup, which changed the taste and the texture. I was raised on Miracle Whip and love the original. Would pay a premium for the real stuff, but the bean counters seem to rule these days.

Duke's mayo is my favorite now.

Dr Pepper was another victim of the HF corn syrup, though I don't consume any soft drinks these days.

 

[JWFilips]

Yes There are not many Cheese makers around here!

 

[JWinAZ]

German potato salad is very good too. Bacon, bacon grease, vinegar, mustard, onion, and parsley. Often served hot. A macaroni salad is very nice, especially with plenty of celery and bell pepper. I have never eaten MW that I know of. Wife is from MN so I know what it is.

 

[RicinYakima]

Best Foods/Hellman's mayo is our favorite; zero carbs and light salt.

 

[blackthorn]

Try adding a bit of chopped radish to your salad. My Mother did and it is really good!

 

[JonB]

I mentioned MW, as it's a MN fave...But I don't buy it, don't use, don't like it.
I am OK with any real mayonnaise, but Kraft is first choice.

 

[L Ross]

Raised on Miracle Whip so it is the standard taste. I also like Duke's Mayonnaise. Apparently Duke's version of MW has been discontinued. When I make tartar sauce for fried fish I use a blend of MW and Mayo, along with yellow mustard, pickle relish, finely diced capers, lime juice, and a dash of something like chili powder. During the growing season we also dice up some wood sorrel not only for tartar sauce but also in the lemon juice, butter, capers, we brush on walleye fillets when we bake them.
Having baked walleye tonight for Supper.

 

[Winelover]

Since we moved south, Duke's Mayo is our choice..............it has twang! Cindy was always a MW fan. I don't care one way or the other.............don't use it much. I despise tarter sauce. My personal choice is cocktail sauce on fried fish or shrimp.

 

[RBHarter]

Well the big day is here after 11 yr 8 months of putting up with me she's going to set the hook and reel me in for a keeper . Unfortunately we had a bunch of cancellations so the so the 4 racks of spare ribs ,12# of pork loin roast , and the 5# beef roast all thawed now are probably going to be meals for about 2 weeks . Over fed too much to drink just like every other party I've put on .....

14 hr for the pork loin and beef in the bath of ;
Corona 24oz
Worcestershire Lea &Perkins 4oz
5 juiced limes .
Local black cherry chunk wood for smoke with a couple of sage brickettes .

I shook all cuts down with some garlic pepper top and bottom, and loaded the smoker . Beef and pork loins on the bottom of 3 racks , ribs on the top 2 . 25# in all .

I'm starting at 250° to get the tray going then down to 200 to coast on to 2:30 or so . The ribs will probably throw off my groove.

I'll fire up the charcoal the last hour or so for the veggies and sauce about half the ribs on the open charcoal about 15 minutes.
I don't care for sweet sauces/flavors on my meats .

 

[Cadillac Jeff]

Dang....now I'm hungry!!

Congrats to ya both

 

[popper]

Kinda on a diet today, went to SS dinner party last night. Really good steak and lots of fixins the gals made.

 

[RBHarter]

It was all pretty good .