Re: [CH] JimC cooks?

Dave Drum (dirty_dave@chillicooks.org)
Wed, 12 Oct 2005 09:04:25 -0500 

JohnT wrote:
>> No idea why the clip didn't work for you.  Would you do me a favor

> and try the short avi from the Roker on the Road from O.F. 2004....

> Forgot to mention that the avi can take a REALLY long time to load.

I'm finding that out as the WMV gave me the same result as the JimC 
clip. People with dial-up only should not attempt the .AVI file.

I think I'll make up a batch of 'tater salad while I wait ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: John Geckles' Amazing Blazing Potato Salad
  Categories: Salads, Vegetables, Chilies, Pork
       Yield: 6 Servings

       3 lb New potatoes; boiled until
            Tender
       4    Ribs celery; sliced
       1    Red onion; finely diced
       8 sl Bacon; cooked crisp, diced
       3 cl Garlic; minced
     1/2 c  Mayonnaise
       1 ts Salt
       3 ts Chilli powder
     1/4 c  Sugar
       1 ts Minced chipotle pepper
     1/3 c  Red wine vinegar
            Salt and pepper

   Cool the potatoes until they are comfortable to handle. Chop them
   into chunks and place them in a bowl. In another bowl place the
   remaining ingredients excluding salt and pepper. Whisk well. Add
   dressing to potatoes and mix. Season to taste with salt and pepper.

   Notes: Their restaurant does not use freshly prepared mayonnaise for
   obvious health reasons. Tanya said that she would make an exception
   and serve us freshly prepared mayonnaise in one of the upcoming
   classes in order for us to experience it. In this recipe they used
   Hellman's real mayonnaise (not Miracle Whip Salad Dressing). She
   spoke of the health hazards of preparing a traditional potato salad
   with fresh mayonnaise and taking it on a picnic. If you do so, be
   sure to submerge the salad in a large quantity of ice. Justin
   created this potato salad one weekend when the ingredients were
   limited. He prefers to bake the bacon rather than frying it. He
   recommends that you strive for a balance of the acidity from the
   vinegar, the sweetness from the sugar and the spice of the chili
   powder and optional chipotle pepper. Although it was served to us
   chilled, he prefers that it be served at room temperature. The salad
   had an unfamiliar color that was similar to butterscotch but a
   little heavier in orange hue. I've had potato salads made with
   mustard and sweet pickles or sweet pickle relish and they are boring
   in  comparison to this. I can't wait to fix this in my kitchen and
   hope it turns out as well as the potato salad we were served. I may
   never fix any other potato salad again.

   From: John Geckles

   Uncle Dirty Dave's Kitchen

MMMMM

-- 
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider

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