Hey kids!
Today we are making macaroni salad.
A couple of people have asked for a Hawaiian style macaroni salad and there are as many
ways to make macaroni salad as there are ways to make chili.
So all of it is pretty much dependent on your tastes, as well as where it is that you have
had your macaroni salad at, you know?
Like, I made the macaroni early this morning.
Zippy's makes theirs really al dente, so it is very snappy.
If you go to somewhere like Tasty's or some kind of Korean barbecue, they totally, totally
overcook theirs until it is really soggy, kind of.
But what that does it does not absorb the mayonnaise and stuff, so you know, like I
said, it all depends on your tastes for this.
So, I am following a recipe that I have decided I am going to try almost every one of the
recipes in this local cookbook.
So it calls for six ounces of uncooked weight elbow macaroni.
I don't know what that was, I just put in what I thought that we would eat without a
whole lot of leftovers.
She has a lot of different things added in this that we prefer not to have, so I guess
what I'll do is I'll type the recipe in full, and then I will just put in the stuff that
I know we are going to eat.
So that was a cup of mayonnaise and oh crap, here it is, Best Foods.
Best Foods is what it is called west, I believe, of the Mississippi and east of the Mississippi
it is called Hellman's.
This is the rest that the macaroni salad is so good, okay?
It is probably nothing else, it is just the mayonnaise.
Anyway.
This is a fourth of a teaspoon of sugar, a fourth of a teaspoon of pepper, which I think
is actually quite a lot, to tell you the truth, so I think I'm going to go a little less.
Oh, you know why, I have been using the half teaspoon, so I put way too much.
Okay.
Half a teaspoon of salt.
So I put too much sugar.
Half a teaspoon of salt.
And, let's get rid of some of that.
We don't need all of it.
And then the last thing it asks for, it did ask for minced celery and minced onions and
since I am making this for Scott and it is his birthday and he doesn't like that kind
of crap up in it, I do, depending on how I feel.
The last thing that it is asking for is one eighth teaspoon of Hondashi.
Hondashi is Japanese bonito fish soup base.
I hope that can be seen.
There were go.
It is one eighth of a teaspoon, so I don't know that that will make an entire difference
in the way that this ends up tasting, but I went out and got it anyway, because I believe
it is in a couple of other of the recipes that I am going to be making from this book.
Anyway, you wanted to make sure that the macaroni...you cook it until it is soft and you drain it
well and you have to cool it completely.
When it is not cooled completely, it will just suck up your mayonnaise.
Anyway, you combine all of this, you mix it well, and you refrigerate it for four hours
before serving.
If you have to add more mayonnaise before you serve it, then there you go.
But yeah, Hawaiian macaroni salad usually has a lot of mayonnaise and that's what makes
it taste so good, people.
So there you got, macaroni salad, Hawaiian style.
Enjoy!