Tuna Salad - What do you put in yours?

[U.S. Janet B.]

Shredded cheese and chopped onion with mayo are my favorites. The
cheese varies among cheddar, Colby jack, pepper jack and maybe some
others. My tuna salad goes on bread or on top of crackers. In other
words, Plain Jane.
How about you?
Janet US

[Cindy Hamilton]

Chopped onion, celery, and stuffed green olives. Mayo, salt, and pepper.
Always on bread.

Cindy Hamilton

[U.S. Janet B.]

does the celery make it watery?
Janet US

[Taxed and Spent]

capers

[Cindy Hamilton]

It might, but I always make just enough for one meal and eat it immediately.

Cindy Hamilton

[dsi1]

Liquid smoke. Use it on crackers or as a dip. Tell people it's smoked ahi and indeed, it is.

[itsjoan...@webtv.net]

Albacore tuna

Finely diced shallot(s)

Diced celery

Celery Seed

Sweet pickles or sweet pickle relish

Chopped boiled eggs

*Sometimes* a dash of lemon pepper

Mayonnaise

Eaten on crackers or bread

[U.S. Janet B.]

On Wed, 26 Aug 2020 11:25:26 -0700 (PDT), Cindy Hamilton

<angelica...@yahoo.com> wrote:

>On Wednesday, August 26, 2020 at 1:41:39 PM UTC-4, U.S. Janet B. wrote:
>> On Wed, 26 Aug 2020 10:18:07 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Wednesday, August 26, 2020 at 12:50:41 PM UTC-4, U.S. Janet B. wrote:
>> >> Shredded cheese and chopped onion with mayo are my favorites. The
>> >> cheese varies among cheddar, Colby jack, pepper jack and maybe some
>> >> others. My tuna salad goes on bread or on top of crackers. In other
>> >> words, Plain Jane.
>> >> How about you?
>> >> Janet US
>> >
>> >Chopped onion, celery, and stuffed green olives. Mayo, salt, and pepper.
>> >Always on bread.
>> >
>> >Cindy Hamilton
>> does the celery make it watery?
>> Janet US
>
>It might, but I always make just enough for one meal and eat it immediately.
>
>Cindy Hamilton

I always have a little left over . But I will try the celery as I
like crunchy.
Janet US

[U.S. Janet B.]

Hey! That sounds nice. I never thought of that. Thanks
Janet US

[U.S. Janet B.]

Hmmm. I'll think on that. Maybe just a smidge?
Janet US

[dsi1]

A couple of drops for starters.

[Sqwertz]

I used anchovy stuffed olives in mine last week. It worked really
good. I suppose any olive would be good, but he anchovy adds umami.

-sw

[graham]

I'm still trying to fathom out what they really taste like. All they
seem to contribute to a tapenade is saltiness, IME.

[Bruce]

On Wed, 26 Aug 2020 11:30:24 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:

>On Wednesday, August 26, 2020 at 6:50:41 AM UTC-10, U.S. Janet B. wrote:
>> Shredded cheese and chopped onion with mayo are my favorites. The
>> cheese varies among cheddar, Colby jack, pepper jack and maybe some
>> others. My tuna salad goes on bread or on top of crackers. In other
>> words, Plain Jane.
>> How about you?
>> Janet US
>
>Liquid smoke.

Eew.

[dsi1]

Some people go crazy for capers. I can't figure them out myself either. Usually, I can figure stuff out - but not capers.

[Hank Rogers]

No ingredient list? Yoose slipping Druce.

[Christ...@deathtochristianity.pl]

my tuna salad to me is a salad so every time I will add something
different. There are a few things that always go in though. Of course
mayo is essential, I always add dijon mustard. Those two are the only
two things I always add. Then there can be onions, Most of the time if
it is available I add my spicy pickled peppers
[https://www.quora.com/q/healthyairfryerfoods/Spicy-pickled-peppers]
Sometimes I like to add celery, boiled eggs and I always put it on my
cauliflower biscuits
[https://www.quora.com/q/healthyairfryerfoods/Spicy-Cauliflower-Biscuits-say-what-say-what]

--

____/~~~sine qua non~~~\____

[U.S. Janet B.]

there is an acidic bite at the back of my tongue when using capers.
Janet US

[U.S. Janet B.]

I just bought my first celery seed ever. I don't like the way it gets
caught in my teeth, but the pickle recipe called for it. I was
thinking I would try celery seed again to see if I misjudged it.
Janet US

[U.S. Janet B.]

On Wed, 26 Aug 2020 13:59:23 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

All I have in the house is a jar of those garlic/jalapeno stuffed
large olives. I don't think I've seen the anchovy stuffed ones around
here. I like anchovies. If I find them I will try some time.
Janet US

[U.S. Janet B.]

I was thinking of adding some pickled jalapeno's
Janet US

[graham]

I suppose any such feature would be hidden by the olives, garlic and
basil in the tapenade.

[graham]

I agree!

[Christ...@deathtochristianity.pl]

On Wed, 26 Aug 2020 14:54:12 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

It does make a great addition and offers a lot of flavor!

[graham]

Try grinding the seeds with your pepper mill.

[Mike Duffy]

On Wed, 26 Aug 2020 12:17:29 -0700, dsi1 wrote:

>> I'm still trying to fathom out what they really taste like. All they
>> seem to contribute to a tapenade is saltiness, IME.
>
> Some people go crazy for capers. I can't figure them out myself either.
> Usually, I can figure stuff out - but not capers.

I sometimes put on picked green peppercorns. I cannot remember where I
buy them; one of the local grocery stores stocks them beside the almost
identical small capers.

With capers I cannot really say if I like or dislike the taste. I do not
bother keeping any on hand.

[Silvar Beitel]

On Wednesday, August 26, 2020 at 12:50:41 PM UTC-4, U.S. Janet B. wrote:
> Shredded cheese and chopped onion with mayo are my favorites. The
> cheese varies among cheddar, Colby jack, pepper jack and maybe some
> others. My tuna salad goes on bread or on top of crackers. In other
> words, Plain Jane.
> How about you?
> Janet US

No cheese. Only enough mayo to make everything stick together. This time of year: chopped fresh herbs, particularly basil. Yum. Try it on warm pasta too.

--
Silvar Beitel

[U.S. Janet B.]

Basil, ? I had never thought of that. I have armfuls of basil right
now. Basil and what else in the tuna salad?
Janet US

[itsjoan...@webtv.net]

On Wednesday, August 26, 2020 at 3:51:14 PM UTC-5, U.S. Janet B. wrote:
>
> On Wed, 26 Aug 2020 11:34:36 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>

> >Celery Seed

> >
> I just bought my first celery seed ever. I don't like the way it gets
> caught in my teeth, but the pickle recipe called for it. I was
> thinking I would try celery seed again to see if I misjudged it.
> Janet US
>

They are tiny little things for sure. They put me in mind of poppy seeds;
another tiny tasty thing. Off the top of my head, the only two dishes I
use celery seed in are tuna salad and cornbread dressing.

[Silvar Beitel]

Well, the usual suspects, like onion and celery. Also green and/or red bell pepper and a small amount of chopped pepperoncinis, Dijon mustard. I also like lots of coarsely ground black pepper.

--
Silvar Beitel

[dsi1]

I would love pickled green peppercorns. I'll use whole peppercorns when making Filipino adobo because it's a great pleasure to bite into one. The wife and kids don't like that at all.

https://panlasangpinoy.com/filipino-food-pork-adobo-recipe/

[U.S. Janet B.]

On Wed, 26 Aug 2020 15:46:55 -0700 (PDT), Silvar Beitel

<silver...@charter.net> wrote:

>On Wednesday, August 26, 2020 at 6:20:38 PM UTC-4, U.S. Janet B. wrote:
>> On Wed, 26 Aug 2020 15:11:36 -0700 (PDT), Silvar Beitel
>> <silver...@charter.net> wrote:
>>
>> >On Wednesday, August 26, 2020 at 12:50:41 PM UTC-4, U.S. Janet B. wrote:
>> >> Shredded cheese and chopped onion with mayo are my favorites. The
>> >> cheese varies among cheddar, Colby jack, pepper jack and maybe some
>> >> others. My tuna salad goes on bread or on top of crackers. In other
>> >> words, Plain Jane.
>> >> How about you?
>> >> Janet US
>> >
>> >No cheese. Only enough mayo to make everything stick together. This time of year: chopped fresh herbs, particularly basil. Yum. Try it on warm pasta too.
>>
>> Basil, ? I had never thought of that. I have armfuls of basil right
>> now. Basil and what else in the tuna salad?
>> Janet US
>
>Well, the usual suspects, like onion and celery. Also green and/or red bell pepper and a small amount of chopped pepperoncinis, Dijon mustard. I also like lots of coarsely ground black pepper.

so you like spicy from peppers too. I'm going to have to try hot
pepper next time around.
Janet US

[Christ...@deathtochristianity.pl]

My take on tuna salad!!
https://www.quora.com/q/healthyairfryerfoods/Tuna

[Ed Pawlowski]

I use the seed in a coleslaw recipe. In the dressing they soften a bit
though.

[Bryan Simmons]

I have a peppermill dedicated to Szechuan pepper.

--Bryan

[Sheldon Martin]

On Wed, 26 Aug 2020 15:35:09 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Wednesday, August 26, 2020 at 3:51:14 PM UTC-5, U.S. Janet B. wrote:
>>
>> On Wed, 26 Aug 2020 11:34:36 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >Celery Seed
>> >
>> I just bought my first celery seed ever. I don't like the way it gets
>> caught in my teeth, but the pickle recipe called for it. I was
>> thinking I would try celery seed again to see if I misjudged it.
>> Janet US
>>
>They are tiny little things for sure. They put me in mind of poppy seeds;
>another tiny tasty thing. Off the top of my head, the only two dishes I
>use celery seed in are tuna salad and cornbread dressing.

Buy powdered celery seed... or use celery salt, it's powdered celery
seed with fine salt. You can also grind celery seeds. I use celery
salt in various recipes; tuna salad, potato salad, cole slaw, egg
salad, etc. Celery seed is potent so go easy on celery salt or it'll
be too salty. It's best to grind your own celery seed in one of those
coffee whizzers but still go easy, ground celery seed is potent.

[Julie Bove]

"U.S. Janet B." <J...@nospam.com> wrote in message
news:d74dkf13qh5aj77jc...@4ax.com...

>
> Shredded cheese and chopped onion with mayo are my favorites. The
> cheese varies among cheddar, Colby jack, pepper jack and maybe some
> others. My tuna salad goes on bread or on top of crackers. In other
> words, Plain Jane.
> How about you?
> Janet US

Mine is always different, depending on what I have to use up. I'll put
pretty much any chopped raw veggies, a little sweet pickle relish, parsley,
salt, pepper and mayo. Last time I put little cubes of cheddar. I don't
always put cheese. But at the minimum, the pickle relish, mayo, onion and
celery.

[Julie Bove]

"dsi1" <dsi...@hawaiiantel.net> wrote in message
news:faa8558e-1ecd-4135...@googlegroups.com...

Last time I used them was in a rice salad. I did not rinse them. The salad
was bitter.

[Sqwertz]

On Wed, 26 Aug 2020 14:52:54 -0600, U.S. Janet B. wrote:

> On Wed, 26 Aug 2020 13:59:23 -0500, Sqwertz <sqwe...@gmail.invalid>
> wrote:
>
>>I used anchovy stuffed olives in mine last week. It worked really
>>good. I suppose any olive would be good, but he anchovy adds umami.
>>

> All I have in the house is a jar of those garlic/jalapeno stuffed
> large olives. I don't think I've seen the anchovy stuffed ones around
> here. I like anchovies. If I find them I will try some time.

Look in the Goya section. Not the greatest brand of ASO's, but an
OK introduction.

-sw

[U.S. Janet B.]

On Wed, 26 Aug 2020 20:30:49 -0400, Sheldon Martin <penm...@aol.com>

wrote:

>On Wed, 26 Aug 2020 15:35:09 -0700 (PDT), "itsjoan...@webtv.net"
><itsjoan...@webtv.net> wrote:
>
>>On Wednesday, August 26, 2020 at 3:51:14 PM UTC-5, U.S. Janet B. wrote:
>>>
>>> On Wed, 26 Aug 2020 11:34:36 -0700 (PDT), "itsjoan...@webtv.net"
>>> <itsjoan...@webtv.net> wrote:
>>>
>>> >Celery Seed
>>> >
>>> I just bought my first celery seed ever. I don't like the way it gets
>>> caught in my teeth, but the pickle recipe called for it. I was
>>> thinking I would try celery seed again to see if I misjudged it.
>>> Janet US
>>>
>>They are tiny little things for sure. They put me in mind of poppy seeds;
>>another tiny tasty thing. Off the top of my head, the only two dishes I
>>use celery seed in are tuna salad and cornbread dressing.

snip

Celery seed is potent so go easy on celery salt or it'll
>be too salty. It's best to grind your own celery seed in one of those
>coffee whizzers but still go easy, ground celery seed is potent.

thanks for the tip
Janet US

[itsjoan...@webtv.net]

On Wednesday, August 26, 2020 at 7:12:49 PM UTC-5, Crusty...@christianity.pl wrote:
>
> My take on tuna salad!!
> https://www.quora.com/q/healthyairfryerfoods/Tuna
>

No thanks, you keep it.

Can you not afford a cutting board?? I can't imagine what that countertop
looks like underneath that flimsy piece of wax paper standing in for a
cutting board.

[itsjoan...@webtv.net]

On Wednesday, August 26, 2020 at 7:30:53 PM UTC-5, Sheldon wrote:
>
> On Wed, 26 Aug 2020 15:35:09 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> Off the top of my head, the only two dishes I
> >use celery seed in are tuna salad and cornbread dressing.
>
> Buy powdered celery seed... or use celery salt, it's powdered celery
> seed with fine salt.
>

I've used powdered celery seed but I always reach for the whold little
seeds when I run out. But I don't care for celery salt as it's mostly

salt.
>
> You can also grind celery seeds. I use celery
> salt in various recipes; tuna salad, potato salad, cole slaw, egg
> salad, etc. Celery seed is potent so go easy on celery salt or it'll
> be too salty. It's best to grind your own celery seed in one of those
> coffee whizzers but still go easy, ground celery seed is potent.
>

I don't have any trouble with celery seed but I do have a coffee
grinder that is dedicated to grinding spices only. Handy to have.

[Mike Duffy]

On Wed, 26 Aug 2020 20:01:44 -0700, itsjoan...@webtv.net wrote:

> I don't have any trouble with celery seed but I do have a coffee grinder
> that is dedicated to grinding spices only. Handy to have.

How do you clean it out to prevent flavour contamination?

I suppose that one might just run something bland with high fiber through
it. (i.e. a coffee filter paper)

[itsjoan...@webtv.net]

I usually just wipe it out with slightly soapy, well wrung-out dish
cloth. Then again with just a plain water cloth or even paper towel.
A half or less teaspoon of uncooked rice works great for removing
lingering spicy smells. It also works great for cleaning a burr
coffee grinder. But I use at least a heaping teaspoon of rice
followed by a few coffee beans to clean out the rice 'dust.'

[dsi1]

I have an Epica coffee grinder. I love that thing. It has a removable cup so I can take the cup out and dump the coffee on to the filter. I suppose you can also stick that cup in the dishwasher too. I don't think the Epica is available any longer but any grinder that has a removable cup should be considered if cleaning is important to you.

[dsi1]

The mystery of capers is deep.

[itsjoan...@webtv.net]

On Thursday, August 27, 2020 at 1:47:37 AM UTC-5, dsi1 wrote:
>
> I have an Epica coffee grinder. I love that thing. It has a removable cup so I can take the cup out and dump the coffee on to the filter. I suppose you can also stick that cup in the dishwasher too. I don't think the Epica is available any longer but any grinder that has a removable cup should be considered if cleaning is important to you.
>

My Bodum has a removable cup that the ground coffee drops into. But the
one I use exclusively to grind spices is a cheapie blade grinder. It just
gets turned upside down to dump the spices and it would be the same if it
were used for coffee beans.

[Christ...@deathtochristianity.pl]

Yes I have a cutting board, infact I have 4 but I did not need it

[Pamela]

On 21:18 26 Aug 2020, ChristKiller said:

> my tuna salad to me is a salad so every time I will add something
> different. There are a few things that always go in though. Of course
> mayo is essential, I always add dijon mustard. Those two are the only
> two things I always add. Then there can be onions, Most of the time if
> it is available I add my spicy pickled peppers
>
> [https://www.quora.com/q/healthyairfryerfoods/Spicy-pickled-peppers]
> Sometimes I like to add celery, boiled eggs and I always put it on my
> cauliflower biscuits
>
> [https://www.quora.com/q/healthyairfryerfoods/Spicy-Cauliflower-Biscuits-
> say-what-say-what]

Nice. It's half way to a Nicoise and there's nothing wrong with that.

By the way, after a long break I went back to Battlestar Galactica (which you
recommended) but found it's been removed from Amazon Prime. I found the
later seasons were getting a bit over-dramatic.

[Gary]

"U.S. Janet B." wrote:
>
> Shredded cheese and chopped onion with mayo are my favorites. The
> cheese varies among cheddar, Colby jack, pepper jack and maybe some
> others. My tuna salad goes on bread or on top of crackers. In other
> words, Plain Jane.
> How about you?

First, usually on white bread, sometimes on multigrain bread.
Sometimes fresh or sometimes lightly toasted.

If I have iceberg lettuce, a nice crunchy leaf or two.

As far as the tuna salad itself:

Basic - always the regular tuna packed in water, not albacore.
Mayo and chopped onions. The onions provide a crunch factor.
Enhancements: (any or all)
- bit of mustard
- bit of horseradish
- bit of sweet relish
- celery if available (usually not)
- chopped hardboiled egg
- a small slice of fresh chopped apple (cut to split pea size)

Do try the apple sometime. Might sound odd but it's good.

[dsi1]

A removable cup for a blade grinder sounds like no big deal - unless you try one. Then it seems like the sweetest thing. OTOH, it don't take much to make me happy.

[Sheldon Martin]

On Wed, 26 Aug 2020 20:01:44 -0700 (PDT), "itsjoan...@webtv.net"

Well, celery seed is a spice.

[Sheldon Martin]

Plain white rice.

[Sheldon Martin]

Capers rolled with anchovies are the same as a clitoris.

[Sheldon Martin]

On Wed, 26 Aug 2020 20:48:38 -0600, U.S. Janet B. <J...@nospam.com>

I use the coffee mill for whizzing many items, I have three of them.
For tuna salad I always add dill weed, the fronds, not the seeds.

[U.S. Janet B.]

On Thu, 27 Aug 2020 03:37:14 -0000 (UTC), Mike Duffy
<bo...@nosuch.com> wrote:

tear up a slice of soft bread and run it through the grinder. That
will wipe it clean right under the blades.
(toss the bread)
Janet US

[dsi1]

We don't have capers rolled with anchovies on this rock. We rely on the wild mountain fern wrapped up in seaweed and dipped in poi instead.

[Hank Rogers]

Popeye also sez: "Capers rolled with anchovies are the same as a
clitoris."

[itsjoan...@webtv.net]

Hmmmmmm.

I've never seen a removable cup for a blade grinder. For burr grinder, yes.
The blade grinders I've seen you just turn the whole thing upside down and
dump out the fresh grounds into the coffee basket.

[itsjoan...@webtv.net]

I know it is, I was making a comment that I do have a dedicated coffee
grinder for spices only, but I don't need to grind celery seed.

[Ed Pawlowski]

But he did not specify in appearance or flavor.

[dsi1]

The burr grinders drop the grounds into a bin. Why isn't it called a cup? I don't know.

I've never seen a grinder with a removable cup before I got one from Amazon. These days there are quite a few. You can tell they have a removable cup because they have a stainless steel cup surrounded by a clear plastic cover.

https://www.amazon.com/gp/product/B07DXFS43F

[Hank Rogers]

Doesn't matter, when he's the barber, he mows everything in the crotch.

[itsjoan...@webtv.net]

On Thursday, August 27, 2020 at 4:55:08 PM UTC-5, dsi1 wrote:
>
> The burr grinders drop the grounds into a bin. Why isn't it called a cup? I don't know.
>
> I've never seen a grinder with a removable cup before I got one from Amazon. These days there are quite a few. You can tell they have a removable cup because they have a stainless steel cup surrounded by a clear plastic cover.
>
> https://www.amazon.com/gp/product/B07DXFS43F
>

The burr grinder I have dumps it into a clear borosilicate glass cup/jar.

https://i.postimg.cc/R0HrdFYP/Bodum-Burr-Grinder.jpg

[Gary]

I have a good (Krupps) blade grinder.
One time I wanted powdered clove but all the store had
was whole cloves. So I bought them and ground them.

Hard to clean though so my next pot or two of coffee
tasted like cloves a little bit.

Eventually that grinder became a dedicated dry ferret
food grinder so I could make their beloved "warm gravy meals."

[U.S. Janet B.]

the oils in cloves are quite corrosive to plastics.
Janet US

[Gary]

"U.S. Janet B." wrote:
> the oils in cloves are quite corrosive to plastics.

I like cloves with baked ham but never understood why someone
would stud the ham with them, then remove them later.
Must be a "June Cleaver" plenty of spare time thing to do.

I learned just to use powdered clove. Good time saver.

Whenever I bake a ham, I use a can of crushed pineapples
with powdered clove and some brown sugar mixed in.
Dump it on top of the ham and bake.

That mix when combined with the ham juices is to die
for as a topping for the ham slices.

Another very good topping for ham is raisin sauce.
I'll often mix a small batch of that too while the
ham is cooking.

Damn....now I want to cook a ham. I'll wait until cooler
fall weather though.

It's about 95F with heat index over 100 today.
No need to tax the AC.
Outside right now is not fit for man or beast.

I'll never forget all the days I had to work outside
in this kind of weather then come home with clothes
soaking wet from sweat. oh man.

[dsi1]

A lot of folks consider ham to be a food for special occasions. A clove studded ham probably won't taste any better than a plain glazed ham but it is a lot more festive. OTOH, a ham topped with pineapple rings and maraschino cherries is pretty much a show stopper.

https://iambaker.net/wp-content/uploads/2019/03/6H5A5952.ham_-768x568.webp

https://img.taste.com.au/iCjTjdb4/w720-h480-cfill-q80/taste/2016/11/pineapple-maple-glazed-ham-92443-1.jpeg

[graham]

On 2020-08-28 11:02 a.m., Gary wrote:
> "U.S. Janet B." wrote:
>> the oils in cloves are quite corrosive to plastics.
>
> I like cloves with baked ham but never understood why someone
> would stud the ham with them, then remove them later.
> Must be a "June Cleaver" plenty of spare time thing to do.
>

I use a clove-studded onion to flavour the milk for bread sauce.

[Cindy Hamilton]

Every time you mention bread sauce, I have to look it up. It's nice
to learn new things; I just wish they'd stick in my brain better.

Cindy Hamilton

[graham]

It sounds weird but it is delicious. When I used to cook a turkey at
xmas, my sons demanded that I make it so I always doubled the recipe.

[itsjoan...@webtv.net]

On Friday, August 28, 2020 at 12:02:43 PM UTC-5, Gary wrote:
>
> I like cloves with baked ham but never understood why someone
> would stud the ham with them, then remove them later.
> Must be a "June Cleaver" plenty of spare time thing to do.
>

You like chewing on cloves while eating your sliced ham? That's why the
clove studs are removed; they've given their all to flavor the ham.
Removing the cloves is a 2-minute job at most.

[Cindy Hamilton]

It doesn't sound weird. It reminds me of Medieval recipes.

It does sound a little bland, though.

Cindy Hamilton

[graham]

It isn't! Flavours of bay, clove, onion & peppercorn. None overwhelming.

[Leo]

On 2020 Aug 27, , Gary wrote
(in article <5F47D379...@att.net>):

> First, usually on white bread, sometimes on multigrain bread.
> Sometimes fresh or sometimes lightly toasted.
>
> If I have iceberg lettuce, a nice crunchy leaf or two.
>
> As far as the tuna salad itself:
>
> Basic - always the regular tuna packed in water, not albacore.
> Mayo and chopped onions. The onions provide a crunch factor.
> Enhancements: (any or all)
> - bit of mustard
> - bit of horseradish
> - bit of sweet relish
> - celery if available (usually not)
> - chopped hardboiled egg
> - a small slice of fresh chopped apple (cut to split pea size)
>
> Do try the apple sometime. Might sound odd but it's good.

The Leo Method:

a can of StarKist albacore.
enough Best Foods mayo to make it kind of loose when thoroughly mixed.
two slices of white bread.

When my wife adds hard boiled eggs and other stuff, she owns and eats it.

Now for an egg salad sandwich:

six hard boiled eggs.
enough Best Foods mayo to make it kind of loose when thoroughly mixed.
two slices of white bread.

Don’t tell anybody.

[U.S. Janet B.]

On Fri, 28 Aug 2020 14:49:26 -0700, Leo <leobla...@sbcglobal.net>
wrote:

ahh. you're a minimalist ;)

[itsjoan...@webtv.net]

On Friday, August 28, 2020 at 4:49:31 PM UTC-5, Leo wrote:
>
> The Leo Method:
>
> a can of StarKist albacore.
>

Yes!!!

>
> enough Best Foods mayo to make it kind of loose when thoroughly mixed.
> two slices of white bread.
>
> When my wife adds hard boiled eggs and other stuff, she owns and eats it.
>

If you like an 'egg salad' sandwich, why don't you like eggs in your tuna??

>
> Now for an egg salad sandwich:
>
> six hard boiled eggs.
> enough Best Foods mayo to make it kind of loose when thoroughly mixed.
> two slices of white bread.
>
> Don’t tell anybody.
>

Ever made egg salad with mayo, s.o.f.t. cream cheese and chopped boiled
eggs? Mmmmmmmmm. It's great on *lightly* buttered and toasted split
open English muffins.

[Sqwertz]

On Fri, 28 Aug 2020 14:49:26 -0700, Leo wrote:

> Now for an egg salad sandwich:
>
> six hard boiled eggs.
> enough Best Foods mayo to make it kind of loose when thoroughly mixed.
> two slices of white bread.

Sriracha mayo for this does wonders. You can make it as weak or a
strong as you like, but just a little can be a 100% improvement.

Also, don't forget the best way to chop eggs:

https://i.postimg.cc/rwMhHR4k/Egg-Salad-Pressing.jpg

Just smoosh them through a 1/3" rack. Takes 1.5 seconds per egg and
cleanup is a breeze.

-sw

[Leo]

On 2020 Aug 28, , itsjoan...@webtv.net wrote
(in article<6d08e625-5a98-43e0...@googlegroups.com>):

> Ever made egg salad with mayo, s.o.f.t. cream cheese and chopped boiled
> eggs? Mmmmmmmmm. It's great on *lightly* buttered and toasted split
> open English muffins.

Nope. But I just read your post to my wife, and she’s going to try it, she
says. Now, let’s see if she does. We have all the ingredients. Frankly, I
love all of those things. I just rarely eat breakfast, and it sounds like
breakfast fare. Much better than a McMuffin.

[itsjoan...@webtv.net]

Be sure she takes the cream cheese out of the refrigerator and let it
soften overnight. She can leave it in its' foil wrapper or unwrap it
and let it soften in a covered bowl. Don't forget the egg salad will
need a bit of salt when mixing.

It's great for breakfast or lunch as a sandwich or on crackers.

[Cindy Hamilton]

All very mild flavors. For roasted poultry I like a good, strong gravy made from
the pan drippings. Otherwise I prefer intense, bright flavors like citrus, chilies,
cumin, coriander (leaf and seed), tomato, olives, capers, garlic.

Cindy Hamilton

[Pamela]

On 11:19 29 Aug 2020, Cindy Hamilton said:

> On Friday, August 28, 2020 at 4:25:58 PM UTC-4, graham wrote:
>> On 2020-08-28 2:21 p.m., Cindy Hamilton wrote:
>> > On Friday, August 28, 2020 at 3:40:28 PM UTC-4, graham wrote:
>> >> On 2020-08-28 1:30 p.m., Cindy Hamilton wrote:
>> >>> On Friday, August 28, 2020 at 2:56:09 PM UTC-4, graham wrote:
>> >>>> On 2020-08-28 11:02 a.m., Gary wrote:
>> >>>>> "U.S. Janet B." wrote:
>> >>>>>> the oils in cloves are quite corrosive to plastics.
>> >>>>>
>> >>>>> I like cloves with baked ham but never understood why someone
>> >>>>> would stud the ham with them, then remove them later. Must be a
>> >>>>> "June Cleaver" plenty of spare time thing to do.
>> >>>>>
>> >>>> I use a clove-studded onion to flavour the milk for bread sauce.
>> >>>
>> >>> Every time you mention bread sauce, I have to look it up. It's nice
>> >>> to learn new things; I just wish they'd stick in my brain better.
>> >>>
>> >>> Cindy Hamilton
>> >>>
>> >> It sounds weird but it is delicious. When I used to cook a turkey at
>> >> xmas, my sons demanded that I make it so I always doubled the
>> >> recipe.
>> >
>> > It doesn't sound weird. It reminds me of Medieval recipes.
>> >
>> > It does sound a little bland, though.
>> >
>> It isn't! Flavours of bay, clove, onion & peppercorn. None
>> overwhelming.
>
> All very mild flavors.

There's nothing particularly mild about the cloves I get here in the UK.
The main thing for me is not to use too much.

[Bruce]

On Sat, 29 Aug 2020 11:24:41 +0100, Pamela <pamela...@gmail.com>
wrote:

Cloves in the US probably have added foam suppressant which also
suppresses part of their flavour.

[Cindy Hamilton]

Resulting in a mild flavor, when you don't use too much.

And, really, clove-flavored sauce on roast turkey just doesn't appeal to me.

Now, a nice curried turkey with a good blend of spices, including plenty
of hot peppers--that appeals a lot more.

Cindy Hamilton

[Bruce]

But a factory turkey would be ok? Not a quality free-range bird?

[Gary]

Sqwertz wrote:
>

> Also, don't forget the best way to chop eggs:
>
> https://i.postimg.cc/rwMhHR4k/Egg-Salad-Pressing.jpg
>
> Just smoosh them through a 1/3" rack. Takes 1.5 seconds per egg and
> cleanup is a breeze.

That's a good idea but I just put the eggs in a bowl, slice
them a bit with the edge of a fork, then smash the slices
with the tines of the fork held flat. Doesn't take much time
and also very easy cleanup.

Or...for only $19.95 one can also buy that nifty
slice and dice gadget.

[Cindy Hamilton]

I like my eggs cut very finely. I use a box grater.

Cindy Hamilton

[bruce bowser]

On Wednesday, August 26, 2020 at 12:50:41 PM UTC-4, U.S. Janet B. wrote:
> Shredded cheese and chopped onion with mayo are my favorites. The
> cheese varies among cheddar, Colby jack, pepper jack and maybe some
> others. My tuna salad goes on bread or on top of crackers. In other
> words, Plain Jane.
> How about you?
> Janet US

No cheese, and on toast. And with olives stuffed with pimentos on the side.

[Gary]

I use powdered cloves, Joan.

[Gary]

That sounds better than the basic bread sauce. I'd probably
just use a pinch of onion powder and clove powder.

[U.S. Janet B.]

On Sat, 29 Aug 2020 03:50:11 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

snip

>
>Now, a nice curried turkey with a good blend of spices, including plenty
>of hot peppers--that appeals a lot more.
>
>Cindy Hamilton

Do you have a recipe to go with that tempting idea?
Janet US

[U.S. Janet B.]

I use the softened cream cheese to mix with a mix of chopped black and
green olives, some garlic powder and salt and pepper. Good however
you want to use it.
Janet US

[Hank Rogers]

Yes, it goes much better with our industry tortured dead animal
dishes ... with gallon glasses of high fructose sweet tea.

[Hank Rogers]

It's still a dead turkey. But the lack of torture flavors makes it
unpalatable.

[Cindy Hamilton]

Not really. I'd start with any chicken curry recipe that I like and simply use turkey.

But my husband would rebel. For him, it has to be traditional turkey, dressing, and gravy.
No bread sauce, though. I wonder why we kept so many other English foods but not
bread sauce (as it is a very old recipe).

Cindy Hamilton

[U.S. Janet B.]

On Sat, 29 Aug 2020 10:31:05 -0700 (PDT), Cindy Hamilton

<angelica...@yahoo.com> wrote:

>On Saturday, August 29, 2020 at 1:05:30 PM UTC-4, U.S. Janet B. wrote:
>> On Sat, 29 Aug 2020 03:50:11 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>> snip
>> >
>> >Now, a nice curried turkey with a good blend of spices, including plenty
>> >of hot peppers--that appeals a lot more.
>> >
>> >Cindy Hamilton
>> Do you have a recipe to go with that tempting idea?
>> Janet US
>
>Not really. I'd start with any chicken curry recipe that I like and simply use turkey.
>
>But my husband would rebel. For him, it has to be traditional turkey, dressing, and gravy.
>No bread sauce, though. I wonder why we kept so many other English foods but not
>bread sauce (as it is a very old recipe).
>
>Cindy Hamilton

Since it is just the 2 of us, I don't make traditional turkey anymore
(maybe not even turkey) I think I will put your idea in the T day box
to maybe do with a turkey breast.
Janet US

[Cindy Hamilton]

My husband loves turkey; we cook it every 2-3 months. I have to confess that quite
a bit of the breast meat ends up in the stock pot with the carcass. He likes dark
meat and I like white meat, but I don't like leftover turkey all that well. One or
two meals of leftovers is fine, but that doesn't even use up half the breast.

Cindy Hamilton

[U.S. Janet B.]

On Sat, 29 Aug 2020 11:44:46 -0700 (PDT), Cindy Hamilton

I love thigh meat, really dislike drumsticks, and will eat turkey
white meat sandwiches for a long time, but no cranberry sauce or
stuffing on the sandwich please.
Janet US

[itsjoan...@webtv.net]

This will chop the eggs as coarse or as fine as you like. Less than
$5 at Walmart.

https://i.postimg.cc/tgGN23D1/Chop-Mix-Tool.jpg

[itsjoan...@webtv.net]

YOu should have shared this in your first post on this subject.