How To Make Tartar Sauce

[randompattern]

@Little_Nemo

Well, you know what it is that Nauga do.

I know…

[california_jobcase]

Miracle Whip and sweet pickle relish. Done and done.

[teela_brown]

Half a cup of mayo
2 tablespoons Miracle Whip
Squeeze of lemon juice
Pinch of sugar

Finely chop together:

Three cornichons
Three dill pickle chips
Tablespoon of capers
A green onion or several chives
A few fresh tarragon leaves
Ditto parsley

Mix everything up well, and add a squirt of water if it seems too thick. Add a bit of salt and pepper too.

[Grrr]

@california_jobcase

Miracle Whip and sweet pickle relish. Done and done.

Thank you! After reading this thread, I was starting to wonder what the white stuff is I’ve been putting on my fish at every restaurant I’ve ever been to.

[Labrador_Deceiver]

I’d be willing to bet that every restaurant you’ve ever been to doesn’t use Miracle Whip in their Tartar Sauce. I don’t think I’ve ever had it that way.

[Cartoonacy]

@Oakminster

Whoosh on you. That’s pretty much the oldest AD&D joke in the history of history.

Me, I didn’t know it from AD&D, but I still got the joke.

[pulykamell]

OK, can somebody explain that joke for the idiots like me?

[silenus]

Naugahyde is obviously the skin of the wild Nauga, which used to roam these lands freely in the millions until they were cruelly hunted to near extinction to provide couches and chairs for 50s suburbia.

[Oakminster]

@pulykamell

OK, can somebody explain that joke for the idiots like me?

A naga is a snake-like monster in AD&D and a few other games. When you kill one, you ask to skin it. Why? Because you want a naga-hide couch.

Note that I didn’t say it was a good joke. Just an old one.

[Thin_Ice]

I got this recipe from the local newspaper many years ago and it is very good.

Morrison’s Tartar Sauce

1 1/4 cups finely chopped cabbage
1/4 cup finely chopped onion
1 Tbs. finely chopped green pepper
1 - 8 oz. Jar Dill Pickle Relish
2 cups mayonnaise

Drain relish very well, add to vegetables. Mix in equal amount of mayo, about 2 cups. Refrigerate.

[John_Mace]

@randompattern

I can honestly say I’m proud of the fact I didn’t know that.

Well, I don’t even know what AD&D is, so you’ve got one on me!

[Cartoonacy]

@John_Mace

Well, I don’t even know what AD&D is, so you’ve got one on me!

Advanced Dungeons and Dragons.

The posts have hotlinks. Click them!

[Grestarian]

@CalMeacham

Actually, I thought Hearn was best known for writing Kwaidan, which has been filmed:
Kwaidan: Stories and Studies of Strange Things - Wikipedia
Kwaidan achievement!
Gotta admit, I had no idea he’d written a Creole cookbook.

Ummm…with respect…Hearn received and translated tons of old Kaidanshu-- Japanese folk tales, often with themes of ghosts and scary stuff, frequently dotted with Buddhist, Shinto, or other folk morality (much like biblical parables, Aesop’s fables, etcetera). He wasn’t the author, per se.

One of the major works included in the book mentioned above was “Hoichi the Earless” an old tale that makes up Kaidan, for which Hearn (as noted in the link above) utilized an ancient-Japanese dialectical translation so *Kwaidan *would be perceived as an especially old tale.

BTW: All of Hearn’s works are available for the Kindle for free.

–G!
ETA: Touche, Cal. Subtle and well-placed.

[zoid]

@Thin_Ice

I got this recipe from the local newspaper many years ago and it is very good.

Morrison’s Tartar Sauce

1 1/4 cups finely chopped cabbage
1/4 cup finely chopped onion
1 Tbs. finely chopped green pepper
1 - 8 oz. Jar Dill Pickle Relish
2 cups mayonnaise

Drain relish very well, add to vegetables. Mix in equal amount of mayo, about 2 cups. Refrigerate.

Am I the only one who thinks this sounds more like coleslaw?

[CalMeacham]

@Grestarian

Ummm…with respect…Hearn received and translated tons of old Kaidanshu-- Japanese folk tales, often with themes of ghosts and scary stuff, frequently dotted with Buddhist, Shinto, or other folk morality (much like biblical parables, Aesop’s fables, etcetera). He wasn’t the author, per se.

BTW: All of Hearn’s works are available for the Kindle for free.

–G!
ETA: Touche, Cal. Subtle and well-placed.

With respect, I never said, or even implied, that he made it up. I know he didn’t.

Thanks.

[pulykamell]

@zoid

Am I the only one who thinks this sounds more like coleslaw?

Yeah, I thought that, too. It’s an interesting idea. It’s like halfway between a tartar sauce and a mayonnaise-based coleslaw. It would never have occurred to me to use cabbage in a tartar sauce but, I suppose, why not?

[WOOKINPANUB]

Every time is see this thread title I think “how to make Tartar Sauce do what?” Though of course her name is spelled differently.

I notice that none of the recipes contain cream of tartar. Mind you, I’ve never, nor would I ever, eat tartar sauce, but I always assumed it’s name comes from the powder.

[Labrador_Deceiver]

@WOOKINPANUB

Every time is see this thread title I think “how to make Tartar Sauce do what?” Though of course her name is spelled differently.

I notice that none of the recipes contain cream of tartar. Mind you, I’ve never, nor would I ever, eat tartar sauce, but I always assumed it’s name comes from the powder.

From Wikipedia:

The sauce has been found in cookbooks since the 19th century. The name derives from the French sauce tartare, named after the Tatars from the Eurasian Steppe, who once occupied Ukraine and parts of Russia. Beyond this, the etymology is unclear.[3] In Europe, the sauce was used as condiment to steak tartare.

[Thin_Ice]

It does seem odd to use cabbage in tartar sauce, but it doesn’t make it taste like coleslaw. I think it might be used mostly as a filler.
If I get a craving for tartar sauce I just chop up hamburger dill chips, which I always have on hand, and add mayo to them. The restaurant recipe is better, though.