I’ll make true homemade barbecue sauce without commercial ketchup addition in it if I’m not being too lazy about it. Somewhere I have written down the recipe for Bodiddlies’ barbecue sauce that was famous around these parts decades ago. Brisket hot off the smoker, properly rested and sliced doesn’t get any sauce and that’s considered a faux pas here with many folks even asking for sauce. But, next day chopped beef sandwiches, that’s okay for the barbecue sauce. Ribs on the smoker can be sauced or not, some like a very light glaze of sauce just prior to pulling, others go only dry rub only.

I’m sure there are many camps and opinions here and across America about when and where and what barbecue sauce is and isn’t appropriate. You have the heavy on the vinegar crowd, I believe Aaron Franklin is in that camp. Luling City Market here in Luling has a heavy on the mustard sauce that I always enjoyed with their pork spare ribs. I’m not particularly well versed in barbecue lore as many of my fellow Texans are. A good friend of mine makes it a point to hit up every real barbecue joint he can on his travels across the state. He’s also a master of meat on the offset cookers. I think they are coming over this coming weekend. I make a point not to serve barbecue when he and his wife come over, too intimidating. But, I want to hear his views on the right and wrong of barbecue sauce. He’ll give me the latest view of the regional landscape on bbq. sauceology.

I go back and forth on potato salad. With smoked meats like brisket and ribs, cold potato salad heavy on the mayo is wonderful and if that isn’t available, then cold cole slaw. Room temperature potato salad, I want that mustard tang in it and maybe a link of good sausage or even as a side for a burger or club sandwich. Hot german potato salad is divine with bacon, onions, dijon mustard and some healthy dose of vinegar.

Some people add eggs to potato salad and I’m not against that. There was a tea room in town for decades that met it’s end recently, but they had the best egg salad. I loved their ham salad also. Their tuna salad might have been the weak link. The egg salad definitely had celery salt in it, but some other ingredients that I wasn’t sure what they were.

I like salads like egg and chicken and tuna and ham and potato and various hybrids and am always game to try yet more. I like chicken salad with purple or red grapes and nuts. Macaroni salad is great in the right skilled maker’s hands.

karstopography wrote: ↑Sun Apr 17, 2022 2:10 pm I go back and forth on potato salad. With smoked meats like brisket and ribs, cold potato salad heavy on the mayo is wonderful and if that isn’t available, then cold cole slaw. Room temperature potato salad, I want that mustard tang in it and maybe a link of good sausage or even as a side for a burger or club sandwich. Hot german potato salad is divine with bacon, onions, dijon mustard and some healthy dose of vinegar.

Some people add eggs to potato salad and I’m not against that. There was a tea room in town for decades that met it’s end recently, but they had the best egg salad. I loved their ham salad also. Their tuna salad might have been the weak link. The egg salad definitely had celery salt in it, but some other ingredients that I wasn’t sure what they were.

I like salads like egg and chicken and tuna and ham and potato and various hybrids and am always game to try yet more. I like chicken salad with purple or red grapes and nuts. Macaroni salad is great in the right skilled maker’s hands.

From just a tiny bit of experience, here, a commercial quart of potato and egg salad will have about half of an egg in it.

I tried chicken salad that had white grapes recently, amazing. I would never have thought to use grapes.

I think people should use what they like on their BBQ.
All this hype about what and what not to do is hog wash.
Texans don't do this or that is total bull.
Texans eat beef not pork yet another myth.
What I don't like is when they put the sauce on it for me.
Another one is I don't want my meat to taste like a smoke stack.
Yesterday's BBQ sauce was a new experiment and a do again winner.
Just about equal parts of ketchup my habanero sauce honey and apple cider vinegar but only about a 1/2 cup.
Who on earth would make a BBQ sauce with a half cup of habanero sauce?
But it is good.
Not a huge fan of BBQ brisket and I've had the best and worst of them.
Including my own falling in both of the above categories.
Brisket is out of this world with the fat trimmed off and cooked in a stew.
Or made into chili.
Or burgers.
It used to be a great value but not anymore.
My standard potato salad is simple.
Mayonnaise.
Yellow mustard.
Sweet pickle chunks.
Dill relish.
Finely chopped onion.
Nothing else but of course potatoes.
It seems like the more fancy I try to get the less I like it.
I've even made it with instant mashed potatoes to everyone's delight.
They thought I was crazy until they tried it.

Made a list as always. Pretty regular. Should have been $160 or so. We spent over $250 and still.missed 9 things.

worth1 wrote: ↑Sun Apr 17, 2022 9:35 am The mayonnaise on French fries I do flabbergasted everyone but is very popular in Europe.

I lived in the Netherlands in the late sixties. The commonly available French fries and mayo was delicious. The mayo had a distinct flavor I never found here in the USA.

poutine

Tormato wrote: ↑Mon Apr 18, 2022 8:15 ampoutine

I tried it not a fan with the brown gravy.

I do like poutine, having had it once while visiting Canada. The gravy is one of those things that varies according to who's making it. It will make or break a poutine. Poutine was impossible to find around here until a couple opened a small burger place 3 miles from here. She's American, he's Canadian and they offer traditional poutine on the menu. Of course there are also several varieties, one gussied up southern style. They also make their own fresh cheese curds every day for the poutine and to sell separately. Good stuff!

Mayo on fries. When I was stationed in Germany I always ordered the mayo with fries once I had tried it. Wonderful! "Pommfritz mit mayo, bitte!" But it doesn't taste right with American mayo so it's back to ketchup for me. I wonder what German brand of mayo was used over there.

There was a very popular brand of mayonnaise from Germany i bought at the store until 2008.

Then store stopped selling a lot of stuff like that.
There is a Germany lady that cooks on YouTube.
She answers all kind of questions and replies to me, I'll ask her.

A quick search shows Thomy as the major brand?

Sunflower Oil, Water, Egg Yolk (6%), Vinegar, Sugar, Salt, Mustard , Flavour (Contains Celery and Mustard ) and Spices.

Above is a cut and paste of the ingredients of Thomy Mayonnaise.

From what I've read, the difference between many brands of American and European mayo is not so much the ingredients, it's the proportions of those ingredients. Some brands, though, may have an extra spice added in, or subtracted.

Thomy originated in Switzerland and made in a few countries like Germany.
It's a very good mayonnaise.
The stuff I bought was very dark compared to American mayonnaise.
Really rich in flavor.
I should probably just get back to making my own.
But then I would havev to have true free range hens.
Better yet duck eggs.
It's the little things that count.

Some stores around here keep rising the prices so fast and often they don't even update the shelf stickers suprise suprise just gotta get over it.................

Perhaps thread should be called "Disgusting Price Increases"

indysun wrote: ↑Mon Apr 18, 2022 7:49 pm Some stores around here keep rising the prices so fast and often they don't even update the shelf stickers suprise suprise just gotta get over it.................

Down Under the law is you advise what you sell it for. If price at register is higher than sticker price and someone queries it, they have to sell at lower price, might be worth a checking out

indysun wrote: ↑Mon Apr 18, 2022 7:53 pm Perhaps thread should be called "Disgusting Price Increases"

That's how I first mistakenly read it, when the thread started.

Restaurants are even getting into the act.
Chicken and broccoli from the Chinese restaurant had a lot more rice and less chicken and greens.

Years ago there was an Italian that had a sandwich pizza place.
I always got the foot long meatball sub.
It had 6 big meatballs on it.
Then one day I came in and it was new owners from across the pond.
The sandwich came out with 3 meatballs cut in half to make 6 meatballs.
I never went back.