Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
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- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
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Years ago during our first visit to Las Vegas I discovered carrot salad. It was a delightful change. The salad was sweet with a slight tang, lovely crunchy texture and amazing flavour. I've been trying to recreate that salad ever since, finally coming up with a close clone. I just love easy recipes but even more I love cloning recipes.
We ate dinner at California's just off of Fremont Street in Las Vegas. Carrot salad was an offering on the salad bar and I think that is about the only restaurant I've seen it in Las Vegas. I know for a fact when I was first introduce to this salad at this very same restaurant there were no raisins in it. It was the shredded carrots and dressing only. So I set out to recreate the salad at home.
California's in Las Vegas caters to the Hawaiian crowd. I was sure there was a hint of pineapple in the salad. Not a strong, in your face flavour, just a hint. I don't put raisins in my carrot salad. I clean then shred the carrots and stir in just enough mayonnaise with a couple of tablespoons of pineapple juice to create a dressing. I don't add any sugar although some reipes have sugar and raisins added.
2 food lovers commented:
My mother makes delicious carrot salad. In addition to mayonnaise, she adds granulated garlic, salt and pepper to taste to grated carrot. She usually puts it into the fridge for a few hours to allow the flavours to "marry".
I have not tasted a carrot salad with mayonnaise but we have in the Philippines a similar type of salad but with vinegar, sugar, onions and bell peppers. We call it "atsara". It tastes good too.
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