You might could call me a connoisseur of potato salad. To be honest, if I was on death row, part of my last meal would be Momma's blue ribbon potato salad. At every event we go to my love for the spud is known and I am always asked by the person who dared to make it, "Well, how was it"?
So over the years I have been given the chore of making the potato salad mostly due to nobody wants to hear me say theirs is a little to dry, they added to much mustard, way to much celery or what ever the case may be. It's not that I am being rude or even volunteer the criticism, they just ask me and I just tell them. I have backed off on the rude thing the past couple of years because we have a friend that does enough of that for us all.
At yesterdays family gathering I was given the chore to bring the potato salad (no way) and decided to alter the family recipe a little. As a matter of fact, I went outside the box and changed it altogether. Instead of using all of Momma's secret ingredients, I made a sour cream based salad. It was like a baked potato salad. It was an explosion in your mouth.I plan to stick with this one for a while.
I don't know if anybody liked it or not but I can tell you this, I did.
www.countryliving.com/cooking/ and was not for sure if it would go over but let me tell you what, you sure didn't want to get any of this on your forehead because if you did your tongue would beat the heck out of your head to get to it.
It was a Pico De Gayo base replacing the tomatoes with watermelon. A watermelon salsa, go figure. Holy crap it was good and a major hit with everyone.
I don't care what you say, that's living right there.
This little build will take a while because this is where the magic will all happen during cooking and everything has to be just right. I am a little OCD like that.
The kitchen will have a fire pit, bread/pizza oven, dutch oven cooking are, prep station and serving station. It will have gas attachments where needed that will run the fire starters and the burners for the deep fry area. This will be redneck heaven right here.
I got the new incubator in the house and fired up. Within no time it hit 99 1/2 degrees and is holding. The on and off cycle is 30 seconds each. The plan was to run it for a few days to make sure everything works but my patience already ran out and I put a try of eggs in just now.
I just don't know what the humidity will be right now but I think everything will be fine.
I need to get some red lights because these are just to bright.