Posted on 02/24/2021 5:42:38 AM PST by mylife
We always had fresh horseradish at Easter. You cut off a piece and dunked it in salt. Never knew it gave you bad breath until I was older and breathed on someone who rolled over and played dead.
My Mom wrote them down but used measurements like “a pinch, a dash, a skosh”
And she left out critical cooking techniques
Olde timer knew how to eat...
https://www.youtube.com/watch?time_continue=5&v=O_jBOPkDyvY&feature=emb_logo
My grandmother too - we weren’t sure she could write, she left school either 1st or 3rd grade (she was an orphan by then).
She tested the heat of the oven by sticking her hand in there - must have worked b/c she made the best biscuits on earth, browned perfectly.
Ditto for mother-in-law, Italian. Made up her own spice mixtures because she didn’t like the store-bought ones.
Lost arts, my Mom said sprinkle water over the pan, if it dances, the pan is ready
Hi MyLife, I still have hopes we can connect since we live so close.
While my mom was living I made her a combo of eggsalad(basically your recipe) and added the tuna. We did either sweet or dill pickle relish. She liked it on a bed of chopped greens.
Interesting the variations. My housemate now likes hers with a touch of nutmeg. Nothing is wrong or right. Just individual tastes. Now for my egg salad I like to add some freshly grated chesse.. almost any kind. But I like to add cheese to about everything.
Dolphin-free taste not as good as original classic with dolphin.
Nothing is wrong or right. Just individual tastes.
The entire point of my post LOL, I knew we’d get all kinds of opinions. ;)
This recipe looks good. I need something that fits in with my diet program.
Most enjoyable. Thanks for posting.
A tiny restaurant in my building has the absolute best tuna salad I have ever had. I asked the lady there what made their tuna salad so good and she said it was because when they decanted the tuna from the can, they put it in cheesecloth and twisted and squeezed every bit of liquid possible out of it. Just thought I’d share.
And I squeeze that on the dogs kibble..
Comical old gentleman...
I bought a potato ricer for just that. Like a charm!
Ping
Making tuna salad sandwiches today since Mr. b is temporarily one handed for the next 2-3 months.
Blah, you can keep those overly expensive pickles aka capers. The rest is ok. I’m partial to tuna (in water and the cats can have it), mayo, yellow mustard, boiled egg, onion and dill pickles. Divide the mixture in half for those who like apples and/or raisins in theirs.
Whenever using an older canned tuna recipe, remember the recipe is probably referring to the 7.5 oz cans and not today’s 5 oz cans. It makes a big difference.
People swear tuna is cheap so lets break it down. In a small 5 oz can, there are 2.5 ounces of tuna and 2.5 ounces of water. Using the online pricing at HEB, a small can of StarKist costs $1.03 or 21 cents/oz. The tuna, without the liquid, costs $6.72/lb. That ain’t cheap, folks.
No local fish mongers here. I had to do what amounted to a back alley drug deal to get some frozen catfish once at our grocery.
The stores don’t even have Oscar Meyer bologna today.
Squeezing the liquid out makes sense. A relative barely drains any out and hers is inedible even though the rest of the ingredients are the basic recipe.
2 tbs mayo? That’s all?
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