this post was submitted on 01 Dec 2023
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Food Crimes - Offenses against nutrition

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I'm going to recreate a midwestern salad and I need your help (jlai.lu)
submitted 11 months ago* (last edited 11 months ago) by pseudo@jlai.lu to c/foodcrimes@midwest.social
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I'm going to tone this a bit down, so I'm thinking :

  • canned pineapple, in juice not sirop
  • cheddar cheese
  • small mozzarela ball instead of marshmallow -shrimp instead of bacon.
  • cheapest mayonnaise I could find.

But you think I should eat this or simply post back a picture of it in the sub?
Should let it sit in the sauce (pinneapple juice + mayo) for a bit or eat it right away?
Is this still considered midwestern food?

I also found an old recipe for "salade américaine" in a cook book. It's fresh fruits and celeriac with mayo and tabasco.

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[–] EmpiricalFlock@beehaw.org 2 points 11 months ago (3 children)

If you plan to eat it, I might have some suggestions. As a disclaimer, I am not a chef. Just somebody who watches a lot of cooking shows and tries to make new recipes often.

  • The marshmallows are likely there to balance the sharpness of the cheddar. I would either omit them entirely or use a sweeter cheese, like a honey goat cheese.
  • The recipe may be missing the smokiness of the bacon if you use shrimp (despite shrimp and pineapple being a better pairing). If you want shrimp in it, I'd recommend using it in addition to the bacon instead of as a substitute.
  • The quality of mayonnaise definitely matters. I would look for a smaller thing of Duke's if you're near the southeastern US, or Hellman's otherwise.

To answer your questions, I'd definitely try a bite (despite it being an abomination) if for no other reason than I put the effort into it to make. If it is anything like coleslaw, it will be better after it sets in the fridge for a half hour or so.

I personally cannot comment on the Midwestern part. I can't imagine they use a ton of shrimp, being landlocked and all, but even in a coastal state I get it frozen so 🤷‍♂️

[–] pseudo@jlai.lu 2 points 11 months ago (2 children)

My cheddar isn't strong. I could only find some slides for sandwich with a mild taste. I'm not going to use meat in the recipe some the shrimp will have to do the trick. I could add some smocked pakrika (probably a bad idea).

[–] EmpiricalFlock@beehaw.org 2 points 11 months ago (1 children)

Smoked paprika is a fantastic idea, especially if you use it as part of a dry rub for the shrimp (assuming you are cooking them). If not, it'll still go great in the ~~potentially gross~~ pineapple mayo dressing. And if you're using mild cheddar you may be able to do without a marshmallow substitute entirely.

[–] pseudo@jlai.lu 2 points 11 months ago

Ok, so I'll test first a bit of dressing on the side. For the paprika, I'm still hesitant. I'll see when I'll start cooking.