Here is my family's Armenian potato salad recipe. Simple and delicious as a non-traditional potato salad.@ Amish Tyrant..Ask all you want …It’s cold, but yes it has vinegar, I’m going over Wednesday will get ingredients for you. Post this weekend
@ The Amish Tyrant, thank you, that recipe looks like a keeper. Including the garbanzo and tomatoes, which I’ve never had. By the way still working on getting that recipe posted.Here is my family's Armenian potato salad recipe. Simple and delicious as a non-traditional potato salad.
Boil 4 white potatoes until soft. Slice (or cube) when cool enough to handle (skins optional).
Add at least 1 tablespoon of kosher salt (more to taste), 1 tablespoon of dried mint, 2 tablespoons of fresh parsley, 1 small to medium white onion (sliced - sweet onions work too), 1/4 cup extra virgin olive oil, and 1/4 cup fresh lemon juice (bottled lemon juice works too, but isn't as fresh).
Toss and chill in the refrigerator until the flavors meld.
The same mixture can be used with garbanzo beans (insert the chickpea joke here) and tomatoes for an Armenian chickpea salad (and canned beans are acceptable).
Enjoy, from my family to yours.
@Chaukisch Looking good!This is going to be a long one.
I took the tobacco-coffee burrito out of the press, I couldn't take the pressure anymore.
It's been in there since last thursday, under about 250kg/550lb of dead weight. Every heavy thing I have around was placed on there.
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All unpacked. This is like briar grain, I could look at it for hours.
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Cut into equal parts. The pressure got distributed very nicely.
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Cut into flakes. They already started to rub themselves up, they should be in the press for longer.
At least a full week.
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Everything got rubbed up nicely during roasting. I jarred it up with roasted coffee beans on the top and bottom of the jar. It's gonna sit there for a while. Of course I set some of it aside to be sampled, which I'm doing as I write this. My cob has the honor. Pretty good stuff, this stuff. Very pleasant and smooth. Nice flavors too but it can always be better.
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I thought I'd also roast the mead soaked Virginia flakes for @halfdan 's Clay King blend while I'm at it.
I'll sauce it again soon to get more lemon and honey flavor into it. This spent one week under 170kg/375lb but the flakes held together much better. Lesson learned.
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