I picked this recipe because I always make chicken salad for our lunches for the week. First problem the recipe is for a "mold" not salad! It's 8:30 pm and requires chilling the gelatin and I am not sure my husband will go for a mold. Here goes, we will see how it turns out.
Here's the results. I made half with the gelatin & half without for regular salad.For one thing "mold" when you have a cold and are trying to tell your husband to check the mold translates to something growing on the food. The gelatin chilled quicker than I expected & I had to whip the heck out of it to get it smooth. The plus side of the mold is it creates a silky congealed salad that spreads easily on crackers, the down side to me is the texture - it really needs the cracker.
Score = 86
i'm going to pass on the waldorf...sounds too summery to me. Can't wait for the next one!
ReplyDeletehow do you come by the score? does the 86 mean you won't keep this one?
ReplyDeleteYes, 86 does mean not a keeper. I just googled the term to see if I was using it properly and the comments said that 86'd has a variety of derivations. Supposedly the 86th rule in a bartenders book was not to serve a drunk, 86 it was code at Chumley's during a prohibition raid to get out, to be 86'd in Vegas means security removes you, but a more positive interpretation is that a dish is 86'd when you run out of it. I may want to think of a more defined scoring system.
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