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21 June 2007 @ 02:27 pm
Chicken salad.  
Canned chicken breast (You can get big cans from members' clubs like Sam's, Costco, etc.)
Pickle relish

Drain the can of chicken and dump into a bowl that is big enough to give you room to stir. Add mayonnaise and stir until you reach the consistency that you want. The larger chunks of chicken break up really easily when you stir. Add pickle relish and stir until you've got enough to make you happy.

I eat this as a wrap in a burrito tortilla. It's also good on crackers and bread.

I usually add Batampte deli mustard to the burrito with a little extra pickle relish and salt and pepper.
Sparrow Rose Jonessparrowrose on June 21st, 2007 06:50 pm (UTC)
You might want to measure next time you make it and give specific measurements or ratio amounts.

I say this because I remember a very bad day with an ex-boyfriend who wanted me to make him some tuna salad (why he didn't just do it himself when he realized I had no clue what I was doing is beyond me.)

I said I didn't know how and he said, "it's easy. Just open a can of tuna, rinse and drain it. Put it in a bowl and add some mayonnaise and some pickle relish."

I asked how much "some" was and he said, "don't ask stupid questions. Use your judgement. You're a smart girl."

I apparently put waaay too much mayonnaise in it. He yelled at me and said I ruined it on purpose. I said if there was too much mayonnaise, I could put more tuna in it. He yelled some more and grabbed it and threw the whole thing, bowl and all, in the trash and stormed out.

So .... apparently, I have no instinctive knowledge of what "some" mayonnaise is. Maybe a more specific guideline than "the consistency you want" because folks who have never made a mayonnaise/meat salad may not know what consistency they want.

(But the recipe is a good idea, though! few ingredients and it looks healthy.)
thetwitchychick on June 23rd, 2007 02:15 pm (UTC)
To me, measurements are variable, depending on your taste. If you like a ton of mayonnaise, add a ton. I don't like a ton of mayonnaise, so I add a little at a time. If you like a ton of mayonnaise, like my friend, add it a little at a time, still.

I think experimentation is the best thing to do in cooking, although, you're right about being more specific than 'the consistency you want'. I imagine not knowing you put too much this or that in, if you have a hard time differentiating tastes, can be really frustrating and end up with avoiding foods that you 'don't like'.
Sparrow Rose Jonessparrowrose on June 23rd, 2007 07:00 pm (UTC)
Maybe I'm the only one here who can't make a new recipe "by sight." I have to measure things at least the first few times. When I try to make recipes that say "to taste," I end up with something horrible I can't eat, even when I take a long time to add it in tiny bits. It seems like the more I try to get it right, the more confused I get about what I'm doing.

But if I'm the only one here like that, don't bother since I don't eat chicken anyway.
thetwitchychick on June 23rd, 2007 08:26 pm (UTC)
I doubt you're the only one. For things like baking, I definitely have to measure, at least for the first half dozen times, and I still check constantly afterwards to make sure.

Do you taste after adding small amounts? I wonder what allows some people to be able to just 'eye' things and others not. I'm dismal at maths and have a ton of trouble at measurements, so I imagine that helped me gain the ability to get by without measures so much.

I was mostly using 'by consistency' as a measurement, because it depends on what size cans you use, what consistency of mayo (light mayonnaises, I've noticed tend to be a bit thinner), how greasy the chicken is, how much pickle relish juice you put in, etc.
Sparrow Rose Jonessparrowrose on June 23rd, 2007 09:11 pm (UTC)
I taste things, but you know how they say to never try more than three perfumes at a time when you're perfume shopping because your nose can't tell scents after three? Well, that's what happens to my tastebuds. It all starts to get murky and I can't tell what's going on.

I'm great at math and love measuring and weighing things but I can't eyeball to save my life. When people say "a serving of X is the size of a tennis ball" I try to set out that amount and then measure it to be sure and I've got 2.5 or 3 servings (no wonder I'm fat!)

I can't even divide food in half. My husband will say to cook something and then put half on his plate an half on mine and I have to get out the kitchen scale and weigh it because I can't judge half of the food by sight.
thetwitchychick on June 24th, 2007 06:29 pm (UTC)
I wonder, then, if it's the ability to use numbers that prevents you from being able to taste things out and that sort of thing. Since I suck at measuring, I'm assuming I've had to develop that as a crutch.
Sparrow Rose Jonessparrowrose on June 26th, 2007 10:39 pm (UTC)
I don't think so, but I ask you this in return: is it my ability to read a clock that prevents me from being able to judge, using sense of "feel" only, how much time has passed?
thetwitchychick on June 26th, 2007 11:06 pm (UTC)
Yes, actually. :D

There are several papers out there showing how knowing how to count or tell time interfere with Gestalt, which I find highly interesting.

Here's one about counting interfering with Gestalt: http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=8812029&dopt=Abstract

I know that I was able to immediately grab the number of things needed for a task (like when my mom would have me get six apples for a snack for everyone) without counting. When I was about three or four and I was taught to count, that ability has, pretty much, disappeared.
Sparrow Rose Jonessparrowrose on June 27th, 2007 01:49 am (UTC)
then shouldn't everyone who is able to tell time have as bad a sense of the passage of time as I do?

And shouldn't everyone who is able to use measuring cups and scales be unable to tell the difference in tastes after tasting slightly different flavors three times?

And if they are all as bad at it as I am, wouldn't there never be a recipe that says "to taste" in it?
thetwitchychick on June 27th, 2007 03:28 am (UTC)
No, on the time. Some people who have extremely good passage of time have a good Gestalt process; my guy, for example, has trained his 'internal clock' by guessing what time it is, without thinking about it, then checking. It's the lack of trusting and constant reevaluating that internal sense that's the problem.

'Everyone', in my opinion, is taking generalization to the extreme. 'Everyone' doesn't exist and isn't a valid judgement. The Gestalt thing, I'm sure, is just as varied a spectrum as everything else, even the definition 'human.'
Sparrow Rose Jonessparrowrose on June 27th, 2007 04:25 am (UTC)
So it shouldn't be too hard to accept that on the spectrum of things, my sensory apparatus doesn't deal well with multiple changing tastes and textures and accept that as part of how I'm wired rather than something that happened because I learned to measure.
thetwitchychick on June 27th, 2007 04:36 am (UTC)
I think you should take a step back and breathe. I wasn't exactly demanding that to be the explanation. I was simply stating a possibility that I found interesting.

No reason to get confrontational about something that's unimportant.

Sparrow Rose Jonessparrowrose on June 27th, 2007 06:17 am (UTC)
um . . okay.

I don't even like chicken anyway.
lucidscreamerlucidscreamer on June 21st, 2007 09:48 pm (UTC)
I make this, too, and sometimes add a dash of garlic powder (NOT garlic salt) or onion powder to "punch up" the flavor a tad. Or you could add grapes or a cut up apple in place of the relish, just for variety.

You can use individual leaves of curly leaf (or red leaf, buttercrunch, etc.) lettuce in place of tortillas or flat bread if you're going gluten-free, as well. Very yummy and nutritious! :)
thetwitchychick on June 23rd, 2007 02:16 pm (UTC)
I've never added garlic powder or salt, but I will have to try that. I adore garlic powder.