Post by Steve on Mar 14, 2020 14:10:40 GMT -8
Recipes? Touché, candy !
Before I go on describing my discovery of a better way to make this, let me mention that I don't understand why this is called a salad? A true salad is defined as being made with vegetable material, usually cold but sometimes hot. Egg salad is none of that. Potato salad? A bit of a stretch, but a few potatoes, some celery, chopped pickles, and that connects it to a sub-set of salad, and a very good one. But eggs and mayo? Nope!
The word salad comes all the way from Rome, and not just recent Rome, no, we're talking gladiators and aqueducts Rome. It is worth noting that there were limited supplies in the produce department, so when Mrs. Crixis went to fix a nice dinner for her tired gladiator, she was limited, and salad was born. Salad at that time was just leafy greens, maybe a cucumber. Kale had not yet been discovered.
What made the greens taste better was to marinate it in brine! Saltwater was close at hand and led to many words we still use. Mar = ocean, so marinate is soaked in salt water. Her husband was paid with a certain amount of salt for a hard day at the Coliseum, and that was a salary, and "herba salata" means salted vegetables. But I digress.
So I accept that egg salad is a bogus entry, but we like it and so now to the point: I have lived a long time with my mom's simple recipe, many a lunch was centered around a rustic blend of hard cooked eggs, chopped and mashed a bit, held together with a fair amount of mayo, and salt and pepper to taste. Hers, not mine. How many dozens of eggs have I eaten with such a basic prep? And I am ashamed to admit I never thought to vary the successful recipe!
But now my neighbor Sue has surprised mt by introducing a delicious upgrade. Egg Salad 2.0. The addition of rough chopped onion (I like red ones). a decent squirt of mustard. and I can't believe what I have been missing! Sue also added some pickle, but I need to get some.
Today I also added a generous amount or turmeric! A spice I discovered adds a nice flavor to scrambled eggs, so why not? Turmeric is good for us. Read about it.
So this is a general idea, not a real recipe. I cannot see well enough to even think to try measuring anything. I pour Kosher salt into my hand until it looks right. I grind in black pepper for 20 twists. Turmeric? I guess at it, but add plenty. I chopped up half an onion, tossed it in. It seems I should leave it aa bigger bits to get the tasty onion crunch. But this is a real boost to plain egg salad. Anyone else have a variation? Dish it up.
Before I go on describing my discovery of a better way to make this, let me mention that I don't understand why this is called a salad? A true salad is defined as being made with vegetable material, usually cold but sometimes hot. Egg salad is none of that. Potato salad? A bit of a stretch, but a few potatoes, some celery, chopped pickles, and that connects it to a sub-set of salad, and a very good one. But eggs and mayo? Nope!
The word salad comes all the way from Rome, and not just recent Rome, no, we're talking gladiators and aqueducts Rome. It is worth noting that there were limited supplies in the produce department, so when Mrs. Crixis went to fix a nice dinner for her tired gladiator, she was limited, and salad was born. Salad at that time was just leafy greens, maybe a cucumber. Kale had not yet been discovered.
What made the greens taste better was to marinate it in brine! Saltwater was close at hand and led to many words we still use. Mar = ocean, so marinate is soaked in salt water. Her husband was paid with a certain amount of salt for a hard day at the Coliseum, and that was a salary, and "herba salata" means salted vegetables. But I digress.
So I accept that egg salad is a bogus entry, but we like it and so now to the point: I have lived a long time with my mom's simple recipe, many a lunch was centered around a rustic blend of hard cooked eggs, chopped and mashed a bit, held together with a fair amount of mayo, and salt and pepper to taste. Hers, not mine. How many dozens of eggs have I eaten with such a basic prep? And I am ashamed to admit I never thought to vary the successful recipe!
But now my neighbor Sue has surprised mt by introducing a delicious upgrade. Egg Salad 2.0. The addition of rough chopped onion (I like red ones). a decent squirt of mustard. and I can't believe what I have been missing! Sue also added some pickle, but I need to get some.
Today I also added a generous amount or turmeric! A spice I discovered adds a nice flavor to scrambled eggs, so why not? Turmeric is good for us. Read about it.
So this is a general idea, not a real recipe. I cannot see well enough to even think to try measuring anything. I pour Kosher salt into my hand until it looks right. I grind in black pepper for 20 twists. Turmeric? I guess at it, but add plenty. I chopped up half an onion, tossed it in. It seems I should leave it aa bigger bits to get the tasty onion crunch. But this is a real boost to plain egg salad. Anyone else have a variation? Dish it up.