"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Reply
 
Thread Tools Display Modes
 
Old 06-25-2016, 08:32 PM   #11
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,080
Quote:
Originally Posted by outRIAAge View Post
You understood what I meant by "dented", so why ask? As for bouncing around, guilty as charged: I'm a cooking fool, and like to learn and share.

Do I have a point to make? In this particular case I think I made it: Toast the cooked pasta before assembling the salad, to add extra flavour and ensure it doesn't end up gummy, is all.

Who died and made you king?
Please calm down. All the members here make a concerted effort to keep this forum a pleasant place to come to. If you do have a problem with a contributor, you can go to the Private Message place. And if that doesn't work, then you can send a private message to a Forum Moderator. Thank you.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-25-2016, 09:04 PM   #12
Senior Cook
 
Join Date: Jun 2016
Location: Seattle
Posts: 185
Thank you for the slap on the fingers and the private message advice. I was not aware of that option, or I would have taken it. The message I received was rather unpleasant, and I was responding to it. It would have been much better handled in a private conversation, on both sides.

I only got here a few days ago, a refugee from the disaster that was Chowhound, and I have lots to ask and lots to offer. I will sincerely try to never be that snippy in public again.
__________________

__________________
outRIAAge is offline   Reply With Quote
Old 06-25-2016, 09:12 PM   #13
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,080
Quote:
Originally Posted by medtran49 View Post
I got this recipe from a girlfriend. Use Mueller's Pasta | Recipes | Classic Macaroni Salad as your base recipe and add a couple (or more to your taste) hard-boiled eggs and some shrimp. She used the canned (2 cans) shrimp (the largest size you can get), drained well, but we usually buy decent-sized fresh ones, steam and chop up. It always gets raves, even using the canned shrimp. Alternatively, you could buy the little frozen already cooked shrimp, defrost and add.
This is the salad I have been using for years minus the mustard. Only we are able to buy in these parts large elbows. This is elbow macaroni salad, so I don't understand the slight aversion to using it in Macaroni Salad. I do cut my onion and celery along with any other fresh veggie rather small. After all I want to pasta product to shine, not be second class to the other additions. I also will add pepperoni, or some other deli meat cut up small.

As far as the shrimp go, if I want shrimp salad I make it as a sandwich spread. In that case it is the shrimp that is the main ingredient. Potato is the main ingredient in potato salad.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-25-2016, 10:07 PM   #14
Senior Cook
 
Souschef's Avatar
 
Join Date: Aug 2014
Location: Santa Paula,CA
Posts: 411
Quote:
Originally Posted by Addie View Post
Potato is the main ingredient in potato salad.
Thank you for that information Addie!
__________________
Souschef is offline   Reply With Quote
Old 06-25-2016, 10:37 PM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,918
Quote:
Originally Posted by outRIAAge View Post
Thank you for the slap on the fingers and the private message advice. I was not aware of that option, or I would have taken it. The message I received was rather unpleasant, and I was responding to it. It would have been much better handled in a private conversation, on both sides.

I only got here a few days ago, a refugee from the disaster that was Chowhound, and I have lots to ask and lots to offer. I will sincerely try to never be that snippy in public again.
Pay no attention to Addie She likes to pretend that she's a moderator, but she's not.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 06-25-2016, 11:38 PM   #16
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
Quote:
Originally Posted by GotGarlic View Post
Pay no attention to Addie She likes to pretend that she's a moderator, but she's not.
And can we hear Amen?? Addie a moderator? That's beyond absurd!
Anyone who has been here for any amount of time knows that.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-26-2016, 12:01 AM   #17
Senior Cook
 
Join Date: Jun 2016
Location: Seattle
Posts: 185
Oh gosh: there is obviously a community here that I'm not yet aware of. Me I'm just a cooking fool who likes to keep to the topic of food.Thank you all for your input.
__________________
outRIAAge is offline   Reply With Quote
Old 06-26-2016, 06:32 AM   #18
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,795
Quote:
Originally Posted by outRIAAge View Post
You understood what I meant by "dented", so why ask? As for bouncing around, guilty as charged: I'm a cooking fool, and like to learn and share.

Do I have a point to make? In this particular case I think I made it: Toast the cooked pasta before assembling the salad, to add extra flavour and ensure it doesn't end up gummy, is all.

Who died and made you king?
No, I had an idea of what you meant. We get quite a few people new to cooking here that wouldn't have a clue as to what you meant.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 06-26-2016, 01:11 PM   #19
Senior Cook
 
Join Date: Jun 2016
Location: Seattle
Posts: 185
[Please accept my apology for being sharp. I have since learned that I could have responded privately, which would have been more appropriate.]

I have since tried making the salad, toasting the pasta. I didn't have orecchiette, so I used trottole. It was really good, though orecchiette is a better shape to toast. Fresh-made pasta would normally be a soggy disaster in a salad, but I wondered what toasting would do to it. I had a roasted red pepper dough, so I saved the scraps from making wide noodles and randomly cut them up to make maltagliati (literally "random-shaped end-cuts" - doesn't "maltagliati" sound far more impressive?). When toasted, they show real promise, actually tasting and smelling of red pepper. I don't yet know how long they'll hold up in the salad.
__________________
outRIAAge is offline   Reply With Quote
Old 06-26-2016, 01:28 PM   #20
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
Quote:
Originally Posted by outRIAAge View Post
[Please accept my apology for being sharp. I have since learned that I could have responded privately, which would have been more appropriate.]

I have since tried making the salad, toasting the pasta. I didn't have orecchiette, so I used trottole. It was really good, though orecchiette is a better shape to toast. Fresh-made pasta would normally be a soggy disaster in a salad, but I wondered what toasting would do to it. I had a roasted red pepper dough, so I saved the scraps from making wide noodles and randomly cut them up to make maltagliati (literally "random-shaped end-cuts" - doesn't "maltagliati" sound far more impressive?). When toasted, they show real promise, actually tasting and smelling of red pepper. I don't yet know how long they'll hold up in the salad.
OK, I'll bite. What exactly do you do to "toast" the pasta? Details please.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
pasta, salad

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:56 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.