Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Another "general" food thread

I'll try the broccoli and cauliflower salad, but I'll probably blanche them slightly. I like hot potato salad, too. I also like cold potato salad and in-between potato salad. I especially like cold potato salad served with hot baked beans. My taste buds like the contrast- like cold salsa on hot brats just off the grill.

Baked beans aren't that difficult to make, other than soaking the legumes overnight. Another excellent combination is hot Boston Baked Beans and cold coleslaw. Very good and you won't get any complaints, especially if served with some brats or kielbasa off the grill, accompanied by ice-cold tea or beer. I like salsa on the brats and sauerkraut and mustard on the kielbasa. They don't make hot dogs like they used to, but Nathan or Hebrew National are about as close as you'll get in national brands to the days of yesteryear. I like mah dawgs with pickle relish, yellow mustard, and kraut.

I don't care for pickle relish, although I do like Kosher dills.

I use a cole slaw recipe that I found on the back of Publix cole slaw -- you add mandarin oranges to it.

Speaking of tea, we ate at a Lebanese restaurant last night. They make tea with lemondade, rose water and mint. It's delicious.

The best fish that I ever had served out was at some dockside restaurant in Plymouth, MA. If it weren't for the very fresh fried fish served with very cold coleslaw and fries that day would have been a disaster. Drove to Plymouth, MA, for a whale watch. Didn't see any whales that day, but the fish and coleslaw made up for what would have been otherwise disappointment. I was surprised how small the "rock" at Plymouth Rock was, but I did enjoy wandering around the old graveyard and inspecting the dates on the tombstones.

I think that my ramblings are about contrasts. If the Chinese can use that principle in sweet and sour, then why not hot and cold? Anyone remember that old story about the snotty young prince who wanted something that was both "cold and hot?" The cook- literally worried about his head- came up with the hot fudge sundae- cold ice cream and hot fudge. Works for me.

Many many moons ago, some old Yankee gave my mother a recipe for Vermont Relish, which included pickles. It was out of this world. It elevated the humble hotdog to the transcendental. I wasn't into recipes at the time, but just eating. If you ever tried this Vermont Relish recipe, it would make a convert of you. Regarding dill pickles: Clausen (sp?) is as close to homemade as you'll get. I'll use some of the other brands in deviled ham or in a pinch, but IMO Clausen is the best. I also like Flannigan's sauerkraut or Silver Floss, which is also close to homemade.

I like this thread...it's sort of a stream of consciousness food thread. I agree with you about the Clausson's.

But the best koshers I ever ate was at Sam and Carl's Restaurant that was an institution on Red Road in Coral Gables. Every table had a bowl full.

Joe's (no relation)circa 1960-1970 Providence, RI, best dills outside NYC. A deli genius and master! Large help yourself dill pickle barrel. A "holy mackerel" sandwich on an onion roll and Reuben to die for. I also liked the turkey, ham, provolone, with Russian and slaw served on an onion roll. At the risk of seeming prejudice, you can't get a decent deli sandwich or hotdog south of NYC, although Jersey's okay and the pizza's not bad.

Life and deli are a stream of consciousness (or at least taste buds).

You want home made pickle taste? Try Bubbies Pickles, they are also refrigerated, they'll be with the Ba-Tampte Fresh Kraut and other Jewish pickles. There's no doubt that Clausen makes a great pickle but if you want to go a step closer to homemade go Kosher.

Contrasts are great, Joe! I make salads with a spring mix base and throw just about anything in (except maybe peanut butter...and I might even try that one of these days ) ....hard boiled eggs, strawberries, apples, walnuts, shrimp, shredded cheese, oranges, green or black olives, tomatoes... the list can go on, depending on what I have handy....and whatever kind of dressing strikes my fancy. Makes a complete meal and I've never been disappointed.

You've got me curious about that Vermont relish. I'll dig around and see if I can find anything...