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Index » Music » Whatever » Delicacies: a..k.a.. the Gross Food forum Page: 1, 2, 3 ... 13, 14, 15  Next
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JrzyTmata

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Posted: Jun 20, 2018 - 3:13pm

 ScottFromWyoming wrote:

I love it but again, no one in my house can bear it. I don't use mushroom soup tho, I make a white sauce/gravy. Works with canned chicken too. Add peas for healthy kick!

 
I used to add tuna or chicken and extra vegetables to Lipton noodles and sauce mixes. yum hum.
ScottFromWyoming

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Location: Powell
Gender: Male


Posted: Jun 20, 2018 - 3:11pm

 edieraye wrote:

I grew up eating this. We called it creamed tuna on toast because we weren't fancy enough to make waffles, we ate it on regular ol' toast. And I don't recall my parents ever having anything as frou-frou as stuffed olives in the house. My mom would add peas. Or sliced hardboiled eggs. My husband can't stand the smell so I have to wait until he goes out of town to make it.

 
I love it but again, no one in my house can bear it. I don't use mushroom soup tho, I make a white sauce/gravy. Works with canned chicken too. Add peas for healthy kick!
edieraye

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Posted: Jun 20, 2018 - 2:47pm

 islander wrote:

Mrs. Islander has a similar dish that she makes when I'm not around. I can always tell something awful has happened she's done it by the odor (24 hours or so), or the empty cream of mushroom can.

 
There is a hysterically funny book of Southern funeral recipes. Half start with a can of cream of mushroom soup. Because everyone knows, cream of mushroom=comfort.
islander

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Location: Seattle
Gender: Male


Posted: Jun 20, 2018 - 2:40pm

 edieraye wrote:

I grew up eating this. We called it creamed tuna on toast because we weren't fancy enough to make waffles, we ate it on regular ol' toast. And I don't recall my parents ever having anything as frou-frou as stuffed olives in the house. My mom would add peas. Or sliced hardboiled eggs. My husband can't stand the smell so I have to wait until he goes out of town to make it.

 
Mrs. Islander has a similar dish that she makes when I'm not around. I can always tell something awful has happened she's done it by the odor (24 hours or so), or the empty cream of mushroom can.
edieraye

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Posted: Jun 20, 2018 - 2:36pm

 pigtail wrote:
 Proclivities wrote:
!!! Tuna waffles!!!

 Wow that can't be for real

 
I grew up eating this. We called it creamed tuna on toast because we weren't fancy enough to make waffles, we ate it on regular ol' toast. And I don't recall my parents ever having anything as frou-frou as stuffed olives in the house. My mom would add peas. Or sliced hardboiled eggs. My husband can't stand the smell so I have to wait until he goes out of town to make it.


cc_rider

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Location: Bastrop
Gender: Male


Posted: Jun 20, 2018 - 2:03pm

 islander wrote:

and some other stuff(ing)



 
I've started making those using a 'chile grill', with holes to stand them up. Coring the peppers is a bit tricky but there's a tool that does a good job. Soften cream cheese (we like chive and onion), and use a ziploc with the corner cut off as a piping bag.

I have a chile grill that holds 36 peppers, but the bacon cooks better if I make 18 and leave room between them. One small tub of cream cheese does about 18 peppers.
c.
islander

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Location: Seattle
Gender: Male


Posted: Jun 20, 2018 - 2:03pm

 BlueHeronDruid wrote:

Sweet buttery cheezits, that chipotle sauce!

 
It's a secret ploy to get you to buy something else that is served with fries, so you can dip them in what little sauce is leftover. At least you can wipe out the dish with the fries, which spares you the indignity of licking it out in the middle of the restaurant. 
BlueHeronDruid

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Location: planting flowers


Posted: Jun 20, 2018 - 12:47pm

 islander wrote:

and some other stuff(ing)



 
Sweet buttery cheezits, that chipotle sauce!
islander

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Location: Seattle
Gender: Male


Posted: Jun 20, 2018 - 12:23pm

 ScottFromWyoming wrote:

It's pretty good as a Mac & Cheese foundation too.

 
and some other stuff(ing)


ScottFromWyoming

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Location: Powell
Gender: Male


Posted: Jun 20, 2018 - 11:05am

 Proclivities wrote:

{#Lol}  You mentioned the midwest, but I imagine it would be popular in the southeast as well - probably a lot of places.  They use cream cheese in a lot of recipes around here, things like pimiento cheese spread - which is quite good.  I was only used to cream cheese being used for bagels, chip dips, and desserts like cheesecake or brownies when I was younger.

 
It's pretty good as a Mac & Cheese foundation too.
Proclivities

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Location: Paris of the Piedmont
Gender: Male


Posted: Jun 20, 2018 - 11:00am

 ScottFromWyoming wrote:
WHAT ARE YOU TRYING TO SAY?
 
{#Lol}  You mentioned the midwest, but I imagine it would be popular in the southeast as well - probably a lot of places.  They use cream cheese in a lot of recipes around here, things like pimiento cheese spread - which is quite good.  I was only used to cream cheese being used for bagels, chip dips, and desserts like cheesecake or brownies when I was younger.
ScottFromWyoming

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Location: Powell
Gender: Male


Posted: Jun 20, 2018 - 10:26am

 Proclivities wrote:

Yeah; I could see that being popular in some areas.  I like cream cheese, but I don't think I've ever tried it with ham, or felt the desire to do so.

 
WHAT ARE YOU TRYING TO SAY?
Proclivities

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Location: Paris of the Piedmont
Gender: Male


Posted: Jun 20, 2018 - 10:17am

 ScottFromWyoming wrote:

Yeah, ham salad, cream cheese, Okay I don't remember eggs, but it's all very midwestern but rolled in a tortilla and cut on the diagonal into 2" chunks and stuck with a toothpick for church gatherings and the like. 
 
e

 
Yeah; I could see that being popular in some areas.  I like cream cheese, but I don't think I've ever tried it with ham, or felt the desire to do so.
ScottFromWyoming

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Location: Powell
Gender: Male


Posted: Jun 20, 2018 - 10:06am

 Proclivities wrote:

The "frosted ribbon" one with the ham and hard-boiled eggs? 
The old recipe calls them "hard-cooked" eggs - I wonder if that's some regional thing.

 
Yeah, ham salad, cream cheese, Okay I don't remember eggs, but it's all very midwestern but rolled in a tortilla and cut on the diagonal into 2" chunks and stuck with a toothpick for church gatherings and the like. 
 

Proclivities

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Location: Paris of the Piedmont
Gender: Male


Posted: Jun 20, 2018 - 9:38am

 ScottFromWyoming wrote:

I read the description of this one and honestly, it's one of those "wraps" that are all the rage. They just didn't have tortillas back then.

 
The "frosted ribbon" one with the ham and hard-boiled eggs? 
The old recipe calls them "hard-cooked" eggs - I wonder if that's some regional thing.
ScottFromWyoming

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Location: Powell
Gender: Male


Posted: Jun 20, 2018 - 9:29am

 Proclivities wrote:
This is one of the sites where people actually make and taste the gross, old recipes.  The commentary and pictures of them tasting them are pretty funny.  They tried out a banana/ham/Hollandaise recipe too.
ribbon

 
I read the description of this one and honestly, it's one of those "wraps" that are all the rage. They just didn't have tortillas back then.
islander

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Location: Seattle
Gender: Male


Posted: Jun 20, 2018 - 9:21am

I almost put this in the signs of the apocalypse thread.





Proclivities

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Location: Paris of the Piedmont
Gender: Male


Posted: Apr 26, 2018 - 2:01pm

This is one of the sites where people actually make and taste the gross, old recipes.  The commentary and pictures of them tasting them are pretty funny.  They tried out a banana/ham/Hollandaise recipe too.
ribbon
ptooey

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Gender: Male


Posted: Apr 11, 2018 - 4:33pm

 ScottFromWyoming wrote:

Nice. Interesting that the banana recipe wants you to use firm not-ripe bananas but the plantain one wants 'em ripe.

 
I thought that was a little strange, myself. I'd think that almost breadlike character of plantains would take a lot of the weirdness out of the recipe, but using ripe ones puts it right back in there. Meh. Not one I'm going to be trying to replicate anytime soon.
ScottFromWyoming

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Location: Powell
Gender: Male


Posted: Apr 11, 2018 - 2:51pm

 ptooey wrote:

All of this is leading me to believe that the recipe below is one of those early attempts at *gasp* ethnic cuisine recipes, 'cause if you think plantain and not banana, it's fairly Cuban-ish. Something got garbled in translation, though. Gack.
 
Edit: Huh. Well lookit that. Dominican, but still.

 
Nice. Interesting that the banana recipe wants you to use firm not-ripe bananas but the plantain one wants 'em ripe.
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