Tuna, egg, and chicken salad homemade mascarpone dressing
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Date: 2021-04-08
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Comments and reviews: 10
Kenneth
I prefer just rolling the eggs under my hand and the the shell get crushed all over. The thin film on the inside will stick to broken shell but not the egg. and just remove it all in one go, and rinse the eggs under water, in case a small flake got stuck. This only seems to work on freshly cooked and rapidly chilled eggs. Not refrigerated.
Also, as I'm from Denmark, I would put those salads on open faced dark rye bread (preferable with kernels and seeds in them. There's so much more flavor and acidity in that bread, that you can simplify some of the salads, for instance I would just use an egg slicer 3 times per egg, to make little cubes and season with curry, salt, pepper and a bit of mustard and the garnish with either chives or garden cress.
Also chicken salad has so many other options, like bacon, mushrooms, bacon, asparagus or even bacon. Why is there no crunchy bacon with that poor chicken? It's borderline heresy!
Cheers; )
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I prefer just rolling the eggs under my hand and the the shell get crushed all over. The thin film on the inside will stick to broken shell but not the egg. and just remove it all in one go, and rinse the eggs under water, in case a small flake got stuck. This only seems to work on freshly cooked and rapidly chilled eggs. Not refrigerated.
Also, as I'm from Denmark, I would put those salads on open faced dark rye bread (preferable with kernels and seeds in them. There's so much more flavor and acidity in that bread, that you can simplify some of the salads, for instance I would just use an egg slicer 3 times per egg, to make little cubes and season with curry, salt, pepper and a bit of mustard and the garnish with either chives or garden cress.
Also chicken salad has so many other options, like bacon, mushrooms, bacon, asparagus or even bacon. Why is there no crunchy bacon with that poor chicken? It's borderline heresy!
Cheers; )
reply
Fuffin
What absolutely love about your videos that I didn't realize up until now is that I grew up relatively poor and so I have a lot of taste for really cheap or boxed ingredients like canned salmon or pouched salmon so sometimes that just tastes a little bit more nostalgic or familiar and I always hear about people saying that not using fresh ingredients for some things is inherently wrong and while the judgment has never affected me when I sit down for the plate it does get tiresome to hear about when I just want to watch a video. I don't like seafood and I still watch the video, it's just nice to hear you using these ingredients with passion instead of disgust.
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What absolutely love about your videos that I didn't realize up until now is that I grew up relatively poor and so I have a lot of taste for really cheap or boxed ingredients like canned salmon or pouched salmon so sometimes that just tastes a little bit more nostalgic or familiar and I always hear about people saying that not using fresh ingredients for some things is inherently wrong and while the judgment has never affected me when I sit down for the plate it does get tiresome to hear about when I just want to watch a video. I don't like seafood and I still watch the video, it's just nice to hear you using these ingredients with passion instead of disgust.
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Stephanie
I grew up eating tuna and egg salads all the time in California, my English husband thinks they're disgusting. .. I didn't get it until I tried the English equivalent - egg mayo or tuna mayo. They're exactly what you'd think, a 1: 1 ratio of bland protein to mayonaise, no additional spices or veggies for flavour or crunch. It's so depressing. They serve as a good base when you're the only one eating it though, because the portions are small and husband doesn't get to complain about the eggy smell in the kitchen!
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I grew up eating tuna and egg salads all the time in California, my English husband thinks they're disgusting. .. I didn't get it until I tried the English equivalent - egg mayo or tuna mayo. They're exactly what you'd think, a 1: 1 ratio of bland protein to mayonaise, no additional spices or veggies for flavour or crunch. It's so depressing. They serve as a good base when you're the only one eating it though, because the portions are small and husband doesn't get to complain about the eggy smell in the kitchen!
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Marius
The problem with guessing the amount of mayo and then adding more if it's too little is that after mixing, I've already used the spoon to mix, and I can't scoop some more mayo with it because it's already been tuna'd, so I'd need to wash it. But I'm lazy and I don't want to wash it, that's why I always try to put in the right amount of mayo right from the beginning.
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The problem with guessing the amount of mayo and then adding more if it's too little is that after mixing, I've already used the spoon to mix, and I can't scoop some more mayo with it because it's already been tuna'd, so I'd need to wash it. But I'm lazy and I don't want to wash it, that's why I always try to put in the right amount of mayo right from the beginning.
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ringlhach
I'll pass on the sweet relish, I've never liked it. For tuna, my family uses ketchup and, when it was a thing, McCormick's Salt and Spice mixture. It was salt, celery seed, ground corriander, black pepper, trace amounts of thyme, rosemary, oregano, red pepper, white pepper, ground mustard, garlic powder, onion powder, and a few other things.
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I'll pass on the sweet relish, I've never liked it. For tuna, my family uses ketchup and, when it was a thing, McCormick's Salt and Spice mixture. It was salt, celery seed, ground corriander, black pepper, trace amounts of thyme, rosemary, oregano, red pepper, white pepper, ground mustard, garlic powder, onion powder, and a few other things.
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food
One of the best easter recipes that my mother has taught me is a variation of your chicken salad. You mixed cooked chicken breast, cubed, cubed slices of pineapple, corn from a can (gotta drain the water first tho) raisins (I know, we're white af) and mayo. Surprisingly really good, I know it doesn't sound as such but I highly recommend it.
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One of the best easter recipes that my mother has taught me is a variation of your chicken salad. You mixed cooked chicken breast, cubed, cubed slices of pineapple, corn from a can (gotta drain the water first tho) raisins (I know, we're white af) and mayo. Surprisingly really good, I know it doesn't sound as such but I highly recommend it.
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Richard
I passionately LOATHE mayo, so I really appreciate the mascarpone idea. I have occasionally moistened up tuna with cottage cheese, keeps things super cheap and brings good moisture to the party without much altering the taste. Tastes less like tuna salad, more like tuna.
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I passionately LOATHE mayo, so I really appreciate the mascarpone idea. I have occasionally moistened up tuna with cottage cheese, keeps things super cheap and brings good moisture to the party without much altering the taste. Tastes less like tuna salad, more like tuna.
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FOX
my mexican mom made these all the time when she was busy working and couldnt feed us something new every day- i will admit after a week or so of eating mayo with tuna you get sick of it. but i cant wait to show her these techniques, i think shed really enjoy it. great video!
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my mexican mom made these all the time when she was busy working and couldnt feed us something new every day- i will admit after a week or so of eating mayo with tuna you get sick of it. but i cant wait to show her these techniques, i think shed really enjoy it. great video!
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Voodoo
I always do this rule with pickles and mayo.
1. If you have sweet pickles, then use regular mayo
or
2. If you have dill pickles, use miracle whip.
You can get away with dill pickle and regular mayo, but not sweet pickles and miracle whip (way too sweet.
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I always do this rule with pickles and mayo.
1. If you have sweet pickles, then use regular mayo
or
2. If you have dill pickles, use miracle whip.
You can get away with dill pickle and regular mayo, but not sweet pickles and miracle whip (way too sweet.
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hi
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To answer both halves of the NFT question: They're rainforest-burning JPEGs that people decided to assign arbitrary value to, and never spend a single red cent (or whatever the cryptocurrency equivalent is) on them because they're not remotely worth it.
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