Egg Salad to Lobster Rolls to Hot Dogs . . . . . a discussion of Sandwiches and Salads vering off (of course) to Barbercue. SEE LINK: Links Posted in Various Threads ED: Buried in this thread are various opinions on what constitutes Egg Salad and Savory/Deviled Eggs. To: anglican@list.stsams.org Date: Fri, 4 Apr 2003 Subject: Re: OAD & rampant NZ jingoism Egg Salad From: trightmy To make egg salad: chop hard boiled eggs fine and add enough mayonnaise to bind them. Make sandiches from crustless white bread cut diagonally into four triangles and serve at luncheons. Egg salad can also be made and eaten at home two or three tablespoons on a piece of lettuce, or in a toasted csandwich with or without crust. A delicacy of the southern USA. Tom Rightmyer ------------------------------ From: "Gaynor McCartney" > To make egg salad: I guess we are just plain spoiled. Boiled eggs however presented could not be called a delicacy here. They are just too plentiful. In fact I have been warned by a friend that I might be eating too many eggs for the sake of my cholesterol . We can get a 30 egg tray of small eggs (size 5) for NZ$3 if we know the right food-market. That is not much more than US$1 Our usual Shared lunch plate with eggs is what is called Savory Eggs boiled eggs halved, yokes scooped out and mixed with milk, seasoning, chopped parsley, and put back into the halved whites, then nestled among lettuce leaves. Or Devilled eggs... same thing but with a bit of mustard added to the yolk mix. Both are very usual plates, nice but normal...as opposed to delicacy. ------------------------------ From: "Carol M. Marsh" Subject: Egg Salad Gaynor, what you're describing sound like what we call 'deviled' eggs. I beg to differ with Tom's characterization of egg salad as a delicacy -- it was far too common as a Friday lunch box sandwich filler when meat was a no no to be a delicacy. As to its being a southern US taste treat.... Tom, you need to spend some time learning how the rest of the country lives. Egg salad is pretty generic whatever part of the US, or in my experience, Canada you find yourself. Carol -- Carol M. Marsh ------------------------------ From: "Gaynor McCartney" Thanks Carol, Actually we do have sandwiches with egg in but the egg is usually mashed with a fork rather than chopped. We don't use the word salad in that context though. We call them egg sandwiches, or egg and lettuce sandwiches. But put the combination of lettuce leaf, and mixture of the salad veges inside a bun / bread roll and it becomes salad.... The terminology changes so quickly though. When I was a child the only bread rolls available were the long thin ones, and they go called "filled rolls" (No-nonxense NZers).. Now they are salad rolls.... and depending on what else is with the salad, you might get chicken salad roll etc Blessings, Gaynor ------------------------------ From: trightmy As Barbara Wolf once commented, irony doesn't work on e-mail. My recent exerience with egg salad sandwiches - and pimento cheeese sandwiches - has been at Episcopal Churchwomens' lunches and receptions. The key to my remarks was the description of the sandwich - crusts cut off and cut in four triangles. The presentation and the occasion made it a delicacy Clergy who have served in small churches with decreasing numbers of people able to pull together a funeral reception on short notice will appreciate the devotion and concern that makes the humble egg salad - or pimento cheese - sandwich a delicacy. Tom Rightmyer ------------------------------ From: Juliann Tarsney > . . . . the devotion and concern that makes the humble egg salad - or > pimento cheese - sandwich a delicacy. No kidding. You've got my mouth watering here, Tom - and I'm off eggs for Lent! Easter week is a good time for egg salad, however! Juliann Tarsney ------------------------------ From: "Ellen Rains Harris" On the other hand, an egg sandwich is a fried egg on toast, with perhaps a slice of cheese, a bit of ham or bacon, or a slice of tomato and/or sweet onion, dressed with fresh mayonnaise, made with one's own hand. Salt, pepper? A dusting of powdered garlic? Magnificent. But it's not an egg salad sandwich. (Then, there are curried egg sandwiches, with curry powder and chutney, served with alfalfa sprouts on a toasted roll. But those aren't either egg sandwiches or egg salad.) Time for lunch, doncha think? Mrs H. ------------------------------ From: trightmy In Maine we get lobster rolls with several tablespoons of lobster salad (lobster meat cut up and mixed with celery and mayonaisse on a hot dog bun. New England hot dog bbuns are different. They're not individual but seem to be a form of white bread cut through on the sides (hard to describe). Maybe one of our New England members can comment. I've also seen chicken and tuna salad rolls, but these are not usually served with lettuce. Tom Rightmyer ------------------------------ From: Richard Konopka I hadn't thought about it but New England hot dog rolls are tough to describe. They are less like the soft, round-edged torpedos of limp bread (called hot dog rolls by most of the US) and more like miniature loaves of bread --dark crusted, split along the top, and separated one from the other after baking on a tray. Lobster rolls are one of the reasons to go to Maine. I forget the other. I do like them and only Maine folks make them that good and that inexpensively. Richard ------------------------------ From: "Andrew Carey" > Lobster rolls are one of the reasons to go to Maine. I recently came across a recipe for Lobster rolls by Sheila Lukins. I haven't made it yet but her USA cookbook has whetted my appetite for American food. I've already made various versions of baked beans and some of the 'Tex Mex' stuff in the book, but I live on the Atlantic coast and would love to have some decent American recipes for seafood. Anything you guys come across, please send my way, Yours, Andrew ------------------------------ From: trightmy I am a Western Christian of the Prayer Book Catholic tradition. I sympathize with those who are called to the eastern Christian discipline, but I am not one of them. I was simply trying to explain why I called the humble egg salad sandwich a delicacy, and I appreciate your comment, which I read as afirmation of my success in doing so. Tom Rightmyer ------------------------------ From: "David Silek" Andrew: There is a must for your library of cookbook. Virginia Cooking - Lots of seafood recipies as we are on the Chesapeake Bay! A treasure indeed. Send me your address and I will get a copy and mail it to you (call it a Easter Listgiv). You will love it. Does anyone know if you can send smoked fish via airmail to England? Might send you one of those too! We grow 'em and smoke 'em in Front Royal. ------------------------------ From: "Chef Paul II" Frankly, speaking in my formal capacity as list chef, below is my description of what a devilled egg might be: http://chefpaul.stsams.org/DE_Truffles.htm SEE LINK: Links Posted in Various Threads (ED: This link was inactive 9/22/05) Now, do I have to issue a fatwah about it. Chef Paul ------------------------------ From: "Chef Paul II" Egg Salad, chicken salad, tuna salad, are usually known by the fact of mayo mixed in with the main meat or egg, and possibly spiced to taste on way or another. That's what most people I know mean by blah blah salad. But then we come to such things as Caesar Salad with chicken, or tossed salad with someone's favourite delicacy added. This is the traditional idea of salad, lettuce, vegetables or fruit, and some type of dressing either sprinkled, poured over, mixed in. But Egg salad, chcken salad, tuna salad, even with a layer of lettuce, tomato, onion, possibly bacon even, is a sandwich or roll when used in either way, not a traditional "salad". Your chef has spoken. I will defend with my rubber spatula my right to declaim on this subject. Chef Paul ------------------------------ From: "Gaynor McCartney" > I hadn't thought about it but New England hot dog rolls are tough to describe. Amazing. What a lot of different ways there are of making bread rolls. Our torpedo shaped 'long bread rolls', the sort that used to be the only ones we could get to split horizontally for 'filled rolls' are miniature bread rolls that do not touch each other in the oven, and have a properly cooked crust. The ones Richard describes here remind me of raspberry buns, which are smaller but a long shape, they are a much softer fabric and are baked close to each other so they get pulled apart just before servinc. Their tops are decorated with raspberry flavoured icing, which invariably sticks to the plastic the half dozen buns are wrapped in. Sometimes they even have a dob of raspberry jam... which is even more left on the plastic. We usually slice these horizontally and butter the split. There is a definite art in buttering the top half without leaving all the icing on the plate. I can still see one of my brother's friends on the 50s, placing the iced top top-down on the other half to butter it. My mother said "Oh what a good idea. That way you only need to butter one." The friend was dumbfounded! He felt deprived of being able then to butter the second half. < ggg > Blessings, Gaynor ------------------------------ From: Glenn Hammett Paul, before you start giving cooking lessons you need to take some. A salad by definition is "a dish of meat, fish, shellfish, eggs, fruits, or vegetables singly or in combination usually served cold with a dressing". Note that even "usually" in this case does not eliminate hot German potato salad and the dressing can be any number of things from prepared mustard to whipped cream. Please Paul, get over yourself. You are fair amateur cook, but don't start giving lessons until you become a real chef. Put away the spatula and get out some dictionaries and cookbooks. You'll learn more that way. +Glenn ------------------------------ From: "Jones, Phil" There is more heated debate on this list about egg salad than there is about theology, liturgy, Anglican news, the war or whatever else this list is supposed to be for. Enough already! To contradict myself (ain't the first time) Note to any visitors to the Southern US: In the South Jell-O is almost always served as a "salad" which means mandarin oranges, shredded carrots, cherries and/or tiny marshmallows inside. It is considered a vegetable. You find it in the vegetable section of a buffet, not among the desserts/sweets. Lime Jell-O is a green vegetable; lemon and orange Jell-O are yellow vegetables. Philip D. Jones, Reporting Tsar ------------------------------ From: Andrew Auld "Jones, Phil" writes: > There is more heated debate on this list about egg salad than there is > about theology, liturgy, Anglican news, the war or whatever else this > list is supposed to be for. Enough already! .....and then goes on to rant about jello. Well Phil, it's obvious you're a newcomer. Recipes and food discussions have long been a subject of discussion on this list - as a matter of fact, you're likely to get more agreement on commentary on sex that you are on food. If you really want to see flames, give us your opinions on barbeque.... - ducking & running - Andrew H. Auld ------------------------------ From: "Scott Knitter" For all the arguing that's done over barbecue, one would think it would taste better than it does. Blecch. Ducking and running, Scott ------------------------------ From: Laura Denny > For all the arguing that's done over barbecue, one would think it would > taste better than it does. Blecch. That's 'cause you folks in Chicago ain't got no prime Virginia pork. Meat packer to the world.....phooey. :-D Peace, Laura ------------------------------ From: "Scott Knitter" Watch it...this is a hot dog town. Scott, a fan of Einstein Bagels' Chicago Bagel Dog. ------------------------------ From: Laura Denny > Watch it...this is a hot dog town. Mmmmm, I love a good mystery meat tube steak with all the trimmings. Peace, Laura ------------------------------ From: Michele Kerby I was raised in Oklahoma, so I guess that makes me a Southerner. As a child, when I asked my grandmother to make me a salad I thought I was asking for lettuce with chopped vegetables. What I got was Jell-O with fruit in it. When I pointed out that this wasn't what I wanted, my grandmother couldn't imagine salad without Jell-O. Even when I asked for Jell-O, I got it with fruit. What I wanted was plain Jell-O. Michele Kerby ------------------------------ From: Mannoates South of Oklahoma in East Texas, salad was iceberg lettuce, green onions, green bell peppers, tomatoes, and celery. Jello salad had fruit cocktail. Or it went totally nuts with lime jello, pineapple, marshmellows and pecans. Sometimes there was spinach salad with egg, wilted with hot bacon grease. We did have just jello, but it wasn't a salad. However, my grandmothers end of the deepfreezer stuff - fresh poke salad with scrambled eggs. Yes, pokegreens are poisonious when prepared improperly and they are not a salad, but that's what they were called in Orange County - poke salad. Margaret Ann ------------------------------ From: "Paul Chiasson" Is anyone interested in contributing Salad recipes to http://chefpaul.stsams.org/index.html? It's still being constructed, but that's what it's there for. Not just me. (ED: This link was inactive 9/22/05) Chef Paul ------------------------------ From: cts > Is anyone interested in contributing Salad recipes to . . . . Take head of crispy lettuce. Break off or chop into bite sized pieces and place in bowl. Take cucumber, slice, cover lettuce. Add soy based artifical bacon bits. Cover with french dressing. Serve with large steak, medium rare. ------------------------------ From: Juliann Tarsney > Watch it...this is a hot dog town. Not to mention the polish sausage, the Italian beef, the pizza ... yum, Chicago! Juliann Tarsney ------------------------------ From: "Helen Newton" > Mmmmm, I love a good mystery meat tube steak with all the trimmings. Would that be what we Australians call a sausage? Helen ------------------------------ From: "David Silek" Helen it is what we call a hotdog (read only God knows what parts of the cow, pig, and chicken go into it.) elsewhere it is sometimes called a frankfurter. Regardless, if grilled and trimmed with spicy mustard and chopped onions or better yet with our local fire departments secret relish, they can be quite tasty. ------------------------------ From: "Scott Knitter" Thanks a pile, Juliann...by mentioning these things, you forced me to stop at the drive-thru at Buona Beef and get a Polish sausage and fries for the ride home from work. I really have got to get back in the habit of eating lunch. When I don't, I eat ridiculous things for supper, like food from Buona Beef while I drive home. ------------------------------ From: Juliann Tarsney > Thanks a pile, Juliann... Oops, sorry. Wait, you got Polish sausage for supper and I'm apologizing??? (I'll have to meet up w/you for a meal the next time I'm in Chicago - it's been far too long!) Juliann Tarsney ------------------------------ From: "Chef Paul II" I made Egg Salad sandwiches for a snack tonight. sautéed onion and garlic, combined with egg as it was scrambled, salt and pepper. Mixed in a bowl with parsley, basil, and summer savoury, pinch more of salt, and mashed/mixed with mayonnaise, spread on my own bread with mayo, a slice of plum tomato and a ring or two of onion. Chef Paul ------------------------------ From: Andrew Auld >I made Egg Salad sandwiches for a snack tonight. Try them with liverwurst and onions, avec a splash of Tabasco sauce... Andrew H. Auld ------------------------------