Norm's World #31
Well Norm finally conquered one of his most profound culinary fears. The potato salad. Why is this such a problem? Much of Norm's confusion can be with the cooking of the spuds. He has never been very good at it. The mighty potato is a far more sensitive item than most would suspect. It is not difficult to ruin our cherished tubers. Too much heat, too fast, will lessen the flavor.
But Norm is happy his first batch was a hit. Final formula used only half a cup of mayo. And crumbled bacon and sun dried tomatoes really pushed it over the top.
posted by norm at 10:36 PM
8 Comments:
I just had a cooking lesson from my neighbor. Fresh salmon on the BBQ with a coating of brown mustard (the kind with seeds). It was scrumptious.
Congrats on the successful potato salad!
Do you ever maked mashed potatoes with the skins mashed in? Yum.
Sounds like the perfect summer treat!
Another special secret is add a dash of pickle juice. Makes it tangy! That settles it, I'm going to make some potato salad tonight.
Leave the skins in? Norm has never heard of that, LA!!
Norm agrees, Mish!!
Norm will try that, Kook!
Potato skins are the healthiest part of the potato, if I'm not mistaken. Full of fiber. Lowers cholesterol, prevents some cancers, and keeps ya regular! Hahah...
Norman, a king of all trades! Um, when's the next BBQ at your place again?
Just boil the potatoes as you normally would, drain the water, add milk, and turn on the blender. The skins break up into smallish chunks and add texture and flavor.
I love potatoes but hate potato salad. Something about adding mayo to spuds makes me feel like hurling. But I must say that adding bacon automatically makes any recipe a thousand times better.
Post a Comment
<< Home