I’m going to tone this a bit down, so I’m thinking :

  • canned pineapple, in juice not sirop
  • cheddar cheese
  • small mozzarela ball instead of marshmallow -shrimp instead of bacon.
  • cheapest mayonnaise I could find.

But you think I should eat this or simply post back a picture of it in the sub?
Should let it sit in the sauce (pinneapple juice + mayo) for a bit or eat it right away?
Is this still considered midwestern food?

I also found an old recipe for “salade américaine” in a cook book. It’s fresh fruits and celeriac with mayo and tabasco.

  • EmpiricalFlock@beehaw.orgEnglish
    31·
    1 year ago

    If you plan to eat it, I might have some suggestions. As a disclaimer, I am not a chef. Just somebody who watches a lot of cooking shows and tries to make new recipes often.

    • The marshmallows are likely there to balance the sharpness of the cheddar. I would either omit them entirely or use a sweeter cheese, like a honey goat cheese.
    • The recipe may be missing the smokiness of the bacon if you use shrimp (despite shrimp and pineapple being a better pairing). If you want shrimp in it, I’d recommend using it in addition to the bacon instead of as a substitute.
    • The quality of mayonnaise definitely matters. I would look for a smaller thing of Duke’s if you’re near the southeastern US, or Hellman’s otherwise.

    To answer your questions, I’d definitely try a bite (despite it being an abomination) if for no other reason than I put the effort into it to make. If it is anything like coleslaw, it will be better after it sets in the fridge for a half hour or so.

    I personally cannot comment on the Midwestern part. I can’t imagine they use a ton of shrimp, being landlocked and all, but even in a coastal state I get it frozen so 🤷‍♂️

    • pseudo@jlai.luOPEnglish
      2·
      1 year ago

      My cheddar isn’t strong. I could only find some slides for sandwich with a mild taste. I’m not going to use meat in the recipe some the shrimp will have to do the trick. I could add some smocked pakrika (probably a bad idea).

      • EmpiricalFlock@beehaw.orgEnglish
        2·
        1 year ago

        Smoked paprika is a fantastic idea, especially if you use it as part of a dry rub for the shrimp (assuming you are cooking them). If not, it’ll still go great in the potentially gross pineapple mayo dressing. And if you’re using mild cheddar you may be able to do without a marshmallow substitute entirely.

        • pseudo@jlai.luOPEnglish
          2·
          1 year ago

          Ok, so I’ll test first a bit of dressing on the side. For the paprika, I’m still hesitant. I’ll see when I’ll start cooking.