LY
ONSET OF DAY.
TEMPERATURES CLOSE TO THE
AVERAGE ONCE WE GET BEYOND TODAY
AND TOMORROW.
LET'S GO TO "COOK'S CORNER OR
COAT
ERIN: A LOT OF PEOPLE WILL BE
HOSTING BARBECUES AND WE HAVE A
SPECIAL POTATO SALAD RECIPE.
ENJOYED BY FRED M -- I'M JOINED
BY FRED MANHECK
FRED: NO-MAYONNAISE POTATO
SALAD.
COOK THEM UNTIL THEY ARE SOFT.
YOU DON'T WANT THEM CRISPY.
AND A LITTLE MORE THAN YOU WOULD
COOK POTATOES FOR THE REGULAR
POTATO SALAD.
ERIN: WHAT KIND OF POTATOES DID
YO USE?
FRED RED-BLISS POTATOES BECAUSE
I'M A LAZY PERSON AND I DON'T
PEEL EVER.
GOOD QUALITY VINEGAR -- THIS IS
WHITE BALSAMIC.
GOOD QUALITY OLIVE OIL.
I'M CAREFULLY MEASURING.
ERIN: YOU SAID YOU IN THE BREAK
RIGHT, IS THIS A GERMAN POTATO
SALAD?
FRED: IT ISN'T.
IT IS A FRENCH POTATO SALAD.
YOU CAN EASILY DO THIS AND TURN
IT INTO GERMAN WITH A LITTLE
BACON.
WH USING -- I AM USING AN ICE
IMPORTED DASHON MUSTARD -- DIJON
MUSTARD.
ONE OF THE MOST IMPORTANT THING
TO DO IS CHECK THE SEASONING.
ERIN: WHAT HERBS DO YOU HAVE
THEIR?
FRED: PARSLEY, TARRAGON, A BIT
OF ROSEMARY.
I LIKE THIS NOT FOR HEAT BUT IT
BRINGS OUT THE FLAVOR OF THE
OTHER INGREDIENTS.
THIS IS SALT AND PEPPER AND
SUGAR.
WHAT I AM GOING TO DO IS I'M
GOING TO MIX THIS, AND IT IS
COMING RIGHT TOGETHER.
I'M WANT MAKES THIS UP RE GOOD
.
-- I AM GOING TO MIX THIS UP
REAL GOOD.
ERIN: THE THING WITH POTATO
SALAD, IS IT ALMOST BETTER AFTER
IT HAS BEEN IN THE FRIDGE --
FRED: EXACTLY.
THIS IS ACTUALLY HOT RIGHT NOW.
WHAT I'M GOING TO DO IS TRANSFER
THAT INTO A SHALLOW PAN AND
COVER IT WITH PLASTIC WHEN I PUT
IT IN THE REFRIGERATOR.
IT IS A TASTE BETTER -- IT IS
GOING TO TASTE BETTER THE NEXT
DAY.
AFTER YOU THIS, IT IS ALMOST
READY TO GO.
WHAT I'M GOING TO DO --
ERIN: GIVE IT A TASTE.
FRED: I'M GOING TO TASTE IT.
WITH THE SALTED EARTH I DON'T
NEED MUCH SALT.
A LITTLE BIT OF SUGAR.
AND A LITTLE BIT OF
SALT-AND-PEPPER.
AND THAT IS IT.
ERIN: AND YOU CAN DOCTOR IT UP
ANYWAY YOU LIKE.
SPICY, YOU CAN USE MORE HOT
SAUCE.
FRED THAT ACTUALLY -- IT
WOULDN'T -- I MEAN, THAT WOULD
BE A WHOLE DIFFERENT SALAD.
I JUST DID THAT TO ENHANCE THE
FLAVORS.
IT IS NOT SPICY AT ALL, ACTUALLY
PRETTY MILD.
ERIN ABOUT THE MAYONNAISE IT
WOULD BE SITTING OUT FOR A
LITTLE LONGER?
FRED WELL, AND A SALAD.
ONCE YOU TAKE IT OUT OF THE
REFRIGERATOR YOU HAVE 4 HOURS.
AND THEN YOU EITHER HAVE TO
THROW IT AWAY FOR EACH IT, ONE
OR THE OTHER.
ERIN: RIGHT.
THANKS FOR SHARING THIS RECIPE.
CELEBRATIONS CATERING RIGHT HERE
IN MANCHESTER.
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