Survey, Classic Macaroni Salad

Shero said:
Any restaurant worth its salt lists the ingredients in their “classic” salads and the patron can decide what they want included, no hard and fast rule. A tip:I realise Miracle Whip is used as an alternative to mayonnaise. However, it contains some refined ingredients, such as high-fructose corn syrup and soybean oil, which have been linked to several health issues. I would not recommend it and I am not even a professional chef. I am not going to fall out with you over a bowl of pasta! Try the Aussie burger with beetroot, you will be hooked as I was when I tasted one!
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Sorry fellow you have no idea what you are talking about. Restaurants do not, repeat do not, list all of the ingredients in ANY dish. the menu may say "Chicken with sliced mushrooms in a cream sauce" But they don't go beyond that. Chefs are notorious for keeping their recipes secret.
As for a burger with sliced beets ? I wouldn't touch it with a 10 foot pole.
However, you are right about one thing ... obviously you are no chef.
 

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I’m not a chef and I don’t really know what the word classic means when it comes to food but I’m always interested in how other people make the dishes that most of us grew up with.

shell macaroni
Hellmann’s mayonnaise
celery
onion
green or red bell pepper
HB eggs
salt and pepper

Sometimes I add sweet pimiento, frozen peas, tuna or shrimp.

When my mother added shrimp she always used shell macaroni that was smaller than the shrimp to make the shrimp look bigger. She also sliced the shrimp in half lengthwise to make it seem like the salad had twice as many shrimp. Funny the silly little things that we remember.
 
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Home made elbow macaroni
real mayonnaise
fig vinegar
finely chopped celery
finely chopped red onion
ground dry mustard
prepared yellow mustard
paprika
tad of sugar
sea salt/ pepper
hard boiled eggs sliced & placed on top of serving
 
senior chef said:
I strongly disagree. The world is overflowing with myriad classical recipes. A few examples of thousands: Shrimp Creole, Flan caramel, marina sauce, beef stroganoff, crepe suzette, Chicken Coq Au Vin, even the all-American French Fries, not to mention alcohol drinks such as a martini, etc, etc. I could literally go on forever.
Of course, if you travel "down-under", those Aussies actually put sliced beets on their hamburgers . OMG Yuck ! BUT that is hardly a "classic burger"
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What's next? Are you going to speak ill of Vegemite? ;)
 
Knight said:
Home made elbow macaroni
real mayonnaise
fig vinegar
finely chopped celery
finely chopped red onion
ground dry mustard
prepared yellow mustard
paprika
tad of sugar
sea salt/ pepper
hard boiled eggs sliced & placed on top of serving
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WOW ! Home made elbow macaroni ? Even I have never done that.
 
senior chef said:
Chicken Coq Au Vin
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Which culinary institute did you graduate from?

"Coq au vin" means chicken in wine. You only have to say it once. It's actually rooster but one wouldn't say "chicken rooster"

A chef would have known that.

You referred to "all-American French Fries" in another post. They are not. They were developed and perfected in Belgium.

A chef would have known that.
 
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senior chef said:
WOW ! Home made elbow macaroni ? Even I have never done that.
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Pasta recipes on the net, multi shape pasta machine available at a reasonable price
Amazon.com: Philips Compact Pasta and Noodle Maker with 3 Interchangeable Pasta Shape Plates - White + Pasta Maker 4-in-1 Accessory Shape Kit- Pappardelle, Tagliatelle, Angel Hair and Lasagna : Everything Else

Most everything we do is from scratch just for the fun of creation. Innovation like using mini coffee bean grinders to fresh grind pepper corns, cinnamon, dried herbs from our herb garden, dried onion flakes for onion powder work for us. Then there is the meat grinder attachment for our Kitchen aid stand mixer. The variety of combinations for ground pork, chicken & beef when those are on sale challenge us. My wife is not a chef but is innovative when it comes to our meals.
 
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T
Knight said:
Pasta recipes on the net, multi shape pasta machine available at a reasonable price
Amazon.com: Philips Compact Pasta and Noodle Maker with 3 Interchangeable Pasta Shape Plates - White + Pasta Maker 4-in-1 Accessory Shape Kit- Pappardelle, Tagliatelle, Angel Hair and Lasagna : Everything Else

Most everything we do is from scratch just for the fun of creation.
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That looks like an extruder. I've never used one.

Years ago,I used a crank, something like this
46057a3a-3c94-4e06-b714-a0d39aff6e4b.b9f084f8a8f3aad1b0fdff4cc612fc7c.jpeg


Except for gnocchi, I've never hand shaped my dough.

@Knight, you're an inspiration.
 
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RadishRose said:
T

That looks like an extruder. I've never used one.

Years ago,I used a crank, something like this
46057a3a-3c94-4e06-b714-a0d39aff6e4b.b9f084f8a8f3aad1b0fdff4cc612fc7c.jpeg


Except for gnocchi, I've never hand shaped my dough.
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We had that machine. Getting the dough right took some time but finally got the knack. But that was before my wife wanted the do it all machine.
As for gnocchi it isn't easy to roll with one hand but I've learned to do it. It's amazing how a little flour , salt & about 1/2 dozen large russet potatoes can turn into several freezable meal go withs. The not so fun part is using the ricer on the hot potatoes.
 
RadishRose said:
Which culinary institute did you graduate from?

"Coq au vin" means chicken in wine. You only have to say it once. It's actually rooster but one wouldn't say "chicken rooster"

A chef would have known that.

You referred to "all-American French Fries" in another post. They are not. They were developed and perfected in Belgium.

A chef would have known that.
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Have it your way. I'll not take the bait. No need to be mean.
 
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Oris Borloff said:
Chef,

It's an Australian spread product that is made from brewer's yeast. Here is their website if you would care to know more:

Vegemite.com.au

If you're familiar with Marmite, it's a similar product.
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Sorry, don't know what marmite is either. Neither product is sold in America. At least not in any supermarket I've even been in. Perhaps in some "specialty" shop ?
 
Oris Borloff said:
Chef,

It's an Australian spread product that is made from brewer's yeast. Here is their website if you would care to know more:

Vegemite.com.au

If you're familiar with Marmite, it's a similar product.
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haha! I thought "vegemite" was what Lucy Ricardo on "I love Lucy" was advertising!
Anyway guys, Why are you picking on "Senior Chef"? He's giving us some great recipes!
Come'on! We arn't going to argue over macaroni salad, are we?
 
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senior chef said:
Sorry, don't know what marmite is either. Neither product is sold in America. At least not in any supermarket I've even been in. Perhaps in some "specialty" shop ?
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I know when I lived in a real city I saw Vegemite for sale in a Cost Plus store. I also believe that more recently it wasn't being allowed in the the US, but I have no idea why.

I have actually purchased Marmite in the store in town, though it's been a few years. It's a regional chain store in a town of about 5500 population. I don't know if it's still stocked now. I bought it use as an ingredient for a recipe I was working on.

I was first exposed to Vegemite in the early '80's as we have a friend who was from Brisbane and his mother would send his kids an annual Christmas package and would include a small jar for him-- as a joke. Unlike many Australian youngsters he never acquired the taste for it.
As an American I can understand why he hadn't. It's yeasty and salty and at the time I thought the consistency would be good if I ever needed to repack wheel bearings.

I didn't know about the beets on burgers, as our friend doesn't like those either.
 

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