HOME > Chowhound > General Topics >

Things you shouldn't laugh at till you've tried...

g
Goldendog Jul 12, 2012 06:58 PM

I was describing a fond childhood dish to a friend who thought I was nuts. My mother used to simmer sauerkraut with a little sugar, black pepper, and butter until tender. Then she would stir in a can of pork and beans and heat through. This mix was served on top of boiled potatoes and the family wolfed the mix down.

I therefore had to make some and served him a plate. He loved it and offered his apologies. I'd like to hear from others who might have similar "weirdo" dishes that are incredibly good!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. TeRReT RE: Goldendog Jul 12, 2012 09:00 PM

    I see nothing wrong with that dish at all, sounds comforting and delicious.

    Poutine. Everyone laughs, sneers and gawks at the idea of french fries, cheese curds and gravy. Sure it will most definitely give you multiple heart attacks as you eat it, but its a strange combination that works.

    22 Replies
    1. re: TeRReT
      pinehurst RE: TeRReT Jul 13, 2012 04:32 AM

      Yeah, huge +1 to this response and the idea of the thread.
      The "weird" stuff that we're describing is not weird for the sake of weird....like let's eat peacock patties with crispy fried grasshoppers on top just so that people at our BBQ will squeal. It's cooking "off the map" so that you (or the family) will be fed and satisfied.

      A sometimes-supper during the hot summer months when I was growing up was saltines and milk. That's it. Krispy (or whatever brand we had in the house) saltine crackers crunched into biggish chunks in a cereal bowl, milk poured on top, eat. Sometimes my mother would swirl a teaspoon of blackstrap molasses over the bowl, or toss in a handful of blueberries if we had them. Light, delicious and cooling. My husband had to admit it was a comforting dish.

      1. re: pinehurst
        j
        jujuthomas RE: pinehurst Jul 13, 2012 11:37 AM

        my grandfather used to have crushed crackers and milk as a bed time snack.

        1. re: pinehurst
          Samalicious RE: pinehurst Jul 13, 2012 12:06 PM

          I had saltines and milk for dinner last night as a matter of fact.

          1. re: pinehurst
            w
            wyogal RE: pinehurst Jul 13, 2012 03:29 PM

            yep, crackers and milk. love it.

            1. re: pinehurst
              Becca Porter RE: pinehurst Jul 14, 2012 07:37 AM

              down here in the south, it was leftover cornbread and milk....

              1. re: Becca Porter
                p
                pine time RE: Becca Porter Jul 14, 2012 07:40 AM

                We had our cornbread with buttermilk. Hmm, may be on the menu for today...

                1. re: pine time
                  Becca Porter RE: pine time Jul 14, 2012 07:44 AM

                  Yes, I believe it was often buttermilk.

                  1. re: Becca Porter
                    k
                    kengk RE: Becca Porter Jul 14, 2012 08:26 AM

                    When my mom was staying in an assisted living home, one of her neighbors greatly missed his cornbread and buttermilk. For a substitute he used fritos.

                    1. re: kengk
                      Caroline1 RE: kengk Jul 14, 2012 09:19 AM

                      Fritos and buttermilk? Breakfast of Champions! '-)

              2. re: pinehurst
                s
                Sparklebright RE: pinehurst Jul 18, 2012 05:30 PM

                Reminds me of the scene in A Box Of Moonlight where the hippie off- the- grid character was having crunched up Oreos in a bowl with milk for breakfast.
                It sounds good to me.

                1. re: Sparklebright
                  j
                  janmcbaker RE: Sparklebright Jul 19, 2012 08:57 AM

                  What the hey-- it can't be any unhealthier than some of the cereals that are sold!

                  1. re: Sparklebright
                    melpy RE: Sparklebright Sep 8, 2013 10:49 AM

                    This is a typical dessert from when I grew up.

                2. re: TeRReT
                  j
                  Jackie007 RE: TeRReT Jul 13, 2012 09:11 AM

                  NJ has a version called "Disco Fries." Fries, melted mozzarella and gravy.

                  1. re: Jackie007
                    MGZ RE: Jackie007 Jul 13, 2012 10:51 AM

                    There are derivative variants of poutine throughout much of the Eastern US. Some places, like Jersey, assign names, some just label them "cheese fries with gravy". Can't speak for out West, but wouldn't be surprised if they were common there either - the sh*t's good!

                    1. re: MGZ
                      c
                      cmtigger RE: MGZ Jul 25, 2012 03:32 PM

                      They haven't been common in the two states where I've lived- Kansas and California- unless you consider chili cheese fries a variation, and that's pretty common in California.

                      Though, while unhealthy sounding, poutine sounds really good to me. My mom would make a face at it, but for all the things she will eat, she's really gotten bad about not wanting to try anything new.

                    2. re: Jackie007
                      choctastic RE: Jackie007 Jul 13, 2012 11:12 AM

                      In the OC--before it was "the" OC--we used to eat "Irish Nachos" at Knowlwoods. This dish comprises fries, melted cheese, chopped green onions, sour cream and I think bacon bits, if memory serves.

                      1. re: choctastic
                        p
                        pie22 RE: choctastic Jul 17, 2012 07:39 AM

                        that sounds delicious.
                        i have been known to make nachos using fries as the base for myself at home in the past but i don't tell others cause of how sloth-like it seems!

                        1. re: pie22
                          Kholvaitar RE: pie22 Sep 7, 2013 09:45 AM

                          I just thought of making a dill potato salad, (leaving out the potato), served over fries.

                    3. re: TeRReT
                      f
                      FattyDumplin RE: TeRReT Jul 13, 2012 10:39 AM

                      no way. i've never tried poutine. but it sounds awesome. as you say, it clearly doesn't sound healthy, but from a deliciousness standpoint, what's not to like about fries, cheese and gravy?

                      1. re: TeRReT
                        LMAshton RE: TeRReT Sep 7, 2013 07:47 PM

                        Poutine IS NOT a strange combination. It's nectar of the gods.

                        1. re: LMAshton
                          Tripeler RE: LMAshton Sep 7, 2013 09:09 PM

                          A friend of mine tried to convince me that Poutine was originally the name of a famous French-Canadian porn actress. Fortunately, I'd actually heard about the dish beforehand and strongly denied it until he relented.

                        2. re: TeRReT
                          d
                          DebinIndiana RE: TeRReT Sep 8, 2013 07:55 AM

                          Many years ago, when I was waitressing my way through college, I worked nights in a diner. My favorite "lunch" was fries with cheese and gravy. (You can eat like that when you are 18...)

                          I didn't know it was a thing -- my coworkers might have thought it less weird if I'd been able to say, "This? Oh, this is like Canadian poutine."

                        3. h
                          HillJ RE: Goldendog Jul 13, 2012 06:41 AM

                          Most of the foods of my youth, always presented by my Mother's side of the family, grandparents and elder family members, included such "oh my" foods as jarred pickled herring, cooked livers, tongue, headcheese, very soft deli meats, unfamiliar cheeses that were never chilled. Always served with fantastic, freshly baked European breads.

                          I was not a fan of much beyond the wonderful breads...but their power on my family table...well, that stayed with me.

                          1. maabso RE: Goldendog Jul 13, 2012 07:49 AM

                            I loved and still love Kibbe Nayyih, which is spiced raw ground beef mixed with bulger. It is spread out onto a large platter, drizzled with olive oil, and you go to town on it with pita bread. My non-Arabic friends think I am crazy for loving it (probably because they feel that is gross AND unsafe!). I don't eat it as much now because of meat safety concerns, but I do once in a while and thoroughly enjoy it.

                            13 Replies
                            1. re: maabso
                              pinehurst RE: maabso Jul 13, 2012 08:03 AM

                              Although we generally had baked kibbe, once in a while we'd have this while dining out (this was the old days)...both raw beef and raw lamb. Delicious, with onions and cucumbers dressed in mint vinaigrette and olive oil as garnish.

                              1. re: maabso
                                biondanonima RE: maabso Jul 13, 2012 08:10 AM

                                I've never had this but I am generally a fan of steak tartare and other raw beef preparations - this sounds delicious!

                                1. re: maabso
                                  scubadoo97 RE: maabso Jul 14, 2012 05:41 PM

                                  My dad told me my grandfather feed kibbeh neyah before I had teeth.

                                  Still love it and make on occasion. I only worry to sanitize the exterior of the meat I'm going to use. Never had a problem

                                  1. re: scubadoo97
                                    JungMann RE: scubadoo97 Jul 16, 2012 10:22 AM

                                    How do you sanitize the exterior of the meat? I love kibbeh nayyeh, but it's definitely something I only eat at restaurants since I'm still a bit wary of the sanity of grinding my own lamb and eating it raw.

                                    1. re: JungMann
                                      scubadoo97 RE: JungMann Jul 16, 2012 12:00 PM

                                      Knowing that most any pathogens are on the surface a spritz with white vinegar for 10 min or a quick dip in very hot water will do the trick. I opt for the vinegar then a fresh water rinse.

                                      1. re: scubadoo97
                                        maabso RE: scubadoo97 Jul 16, 2012 01:22 PM

                                        Great tips! Thank you scuba... No more excuses not to make it myself.

                                  2. re: maabso
                                    Caroline1 RE: maabso Jul 14, 2012 10:52 PM

                                    I used to eat it all of the time when I lived in Turkey, and my chef/housekeeper would toddle on down to the local Halal open air butcher shop, and the butcher would whack a chunk of VERY fresh lamb right off the hanging carcass for her. She would NOT grind it, but mince it by hand into a very fine mince. She claimed, and rightly so, that finely minced meat retains its juice better than ground meat and has better texture (not "mushy"). Then she mixed it with bulgur and parsley and whatever, shaped it on a plate and anointed it with super evoo that was ripe with olive pith from the grinding wheel and VERY fresh! DEEEElishous!!! Would I try to make it today (I know how!) with lamb I can buy anywhere in this country today, including my local halal butcher shop? Not on your life, baby! Mincing meat by hand with two super sharp knives is VERY hard and tedious work! I'm old, I'm lazy, and I will NEVER be that hungry... But oh my, those are very satisfying memories! '-)

                                    1. re: Caroline1
                                      mariacarmen RE: Caroline1 Jul 14, 2012 11:57 PM

                                      what a great memory, C! it sounds absolutely delicious.

                                      1. re: mariacarmen
                                        Caroline1 RE: mariacarmen Jul 16, 2012 03:54 AM

                                        It was! To be honest, I have tried it with lamb I "chopped" in my Cuisinart, and also with ground "lamburger", but fact is the hand-cut texture of tiny individual precision cut pieces of lamb flesh turns out to be critical to the "mouthfeel" and possibly even the flavor of traditional Turkish raw kibbe, as I remember it. I can and do make quite acceptable Adana kebab with ground and evenCuisinart processed lamb, but it just doesn't work for my flavor memories of raw kibbe. Raw kibbe made with ground lamb is something like eating mashed beluga caviar with all of the eggs already ruptured. It ain't the same! <sigh> Pity.

                                        1. re: Caroline1
                                          mariacarmen RE: Caroline1 Jul 16, 2012 10:29 AM

                                          good analogy, that.

                                      2. re: Caroline1
                                        pdxgastro RE: Caroline1 Jul 30, 2012 06:01 PM

                                        Oh great, now *I* want olive oil with pith fresh from the grinding wheel. :o)

                                        1. re: pdxgastro
                                          Caroline1 RE: pdxgastro Jul 30, 2012 10:38 PM

                                          The prize justifies the quest. Go for it! And good luck. '-)

                                      3. re: maabso
                                        NellyNel RE: maabso Jul 16, 2012 10:44 AM

                                        This sounds delicious to me!

                                        Whenever I make meatballs, I always eat a few raw...I grew up doing this and never stopped.

                                        I also like tartare, and the like...mmm

                                        Edit: This was a response to the Kibbe Nayyih post

                                      4. CallAnyVegetable RE: Goldendog Jul 13, 2012 08:21 AM

                                        A childhood thing my mom would do is dip a chunk of fluffy crumb from a country loaf into red wine then sprinkle it with sugar and give it to us. The sugar taste mixed with the red wine was amazing, although probably better left to memory then retried.

                                        2 Replies
                                        1. re: CallAnyVegetable
                                          s
                                          staughton RE: CallAnyVegetable Jul 13, 2012 10:35 AM

                                          LOL!!! I love it. Are you sure she wasn't just trying to put you rowdy kids to sleep with a little dose of alcohol? Next bottle of red wine I open, I'm trying it. Thanks. And cheers to your Mom. She'd probably be getting a visit from child protective services for making that today!!

                                          1. re: CallAnyVegetable
                                            melpy RE: CallAnyVegetable Sep 8, 2013 01:14 PM

                                            We used I let stale bread ends soak on the meat juice of the cutting board from our cooked steaks an eat them after they were nice and soggy. Now we let our meat rest so there really isn't much juice to deal with.

                                          2. 4
                                            4Snisl RE: Goldendog Jul 13, 2012 08:34 AM

                                            I dated a guy in grad school who invited me over for goulash one evening.

                                            Me: "Wow, you know how to make Hungarian food?!'

                                            Him: 'No. I ate it growing up, but it's not.....wait, you think goulash is Hungarian?' [weird look]

                                            I said I wanted to see him make this dish, and he happily obliged. We go to the grocery store, and pick up Kraft macaroni and cheese (deluxe, which made me feel special :)....ground beef.....canned stewed tomatoes.....

                                            It came together quickly....nary a speck of paprika in sight.....and it was delicious in the most unexpected way, especially on a gray, cold winter day.

                                            16 Replies
                                            1. re: 4Snisl
                                              biondanonima RE: 4Snisl Jul 13, 2012 10:14 AM

                                              Yes, goulash can mean an astounding number of things depending on where one was brought up. My mom's included hamburger, noodles and tomato sauce, but not macaroni and cheese. I think there might have been green peppers and onions involved as well. My husband's mom's was hamburger, macaroni and tomato paste, and he says that she sometimes added the cheese powder if she was using a box of Kraft rather than just plain elbows. Hungarians the world over are laughing, I know!

                                              1. re: 4Snisl
                                                j
                                                jujuthomas RE: 4Snisl Jul 13, 2012 11:49 AM

                                                this week I made "Gramma's goulash" - rice, ground meat (turkey these days but used to use ground beef), sauteed green pepers and onions, a can of diced tomatoes and a can of pork and beans. DH USED to poo-poo it, until he recently tried it - after 20 years - now I've had to make it several times since May. :)

                                                1. re: 4Snisl
                                                  4
                                                  4Snisl RE: 4Snisl Jul 13, 2012 03:29 PM

                                                  This is fascinating! I'd never heard of any type of goulash except for the Hungarian stew until my mid-20's.... :)

                                                  1. re: 4Snisl
                                                    ennuisans RE: 4Snisl Jul 13, 2012 11:41 PM

                                                    This is our family's goulash too: elbow macaroni, ground beef and straight ketchup. When I make it for myself I'll used crushed tomatoes and oregano to lighten it up, but for Dad it has to be the way his grandma made it. (I read once this was what some people call chop suey, but can't confirm.)

                                                    1. re: ennuisans
                                                      mcel215 RE: ennuisans Jul 14, 2012 03:05 AM

                                                      Here in Boston, we grew up on American Chop Suey, elbow macaroni, crushed tomato, green peppers, onion and ground beef. It was even served in our school lunch cafetaria. It brings back very fond memmories. :)

                                                      www.saffron215.blogspot.com

                                                      1. re: mcel215
                                                        ennuisans RE: mcel215 Jul 14, 2012 04:04 AM

                                                        Thank you for confirming that! And it really is a comforting combination, isn't it? Almost like a deconstructed meatloaf.

                                                        1. re: ennuisans
                                                          mcel215 RE: ennuisans Jul 22, 2012 07:10 AM

                                                          I married an Italian, so American Chop Suey was not in their repetoire. :( And not served in my home for many years.

                                                          Now that I am on my own again, I love to make it in the winter. And yes, it's a very conforting combination too. The only change I make is to add red pepper instead of green. I wonder why no one ever had red bell peppers when I was growing up? I know our produce has come a long way since I was young, but just letting the peppers ripen doesn't sound like rocket science to me. ;)

                                                          www.saffron215.blogspot.com

                                                          1. re: ennuisans
                                                            melpy RE: ennuisans Sep 8, 2013 01:16 PM

                                                            My mother's family made that and called it both American chop suey or goulash.

                                                          2. re: mcel215
                                                            Scirocco RE: mcel215 Jul 14, 2012 01:55 PM

                                                            I never realized that was a Boston thing; but yes, I'm from Boston and yes, that's in my recipe box! LOL My mom made it all the time and now I make it often during the winter months. I didn't click your link to see if this was on it, but we also add some slices of the dreaded Velveeta cheese on top (and I still do!). :) Oddly, in a house where nearly everything was made from scratch, Velveeta was a staple.

                                                            1. re: Scirocco
                                                              melpy RE: Scirocco Sep 8, 2013 01:17 PM

                                                              Maybe New England? We were from CT and VT.

                                                        2. re: 4Snisl
                                                          m
                                                          mrobmsu RE: 4Snisl Jul 22, 2012 06:15 AM

                                                          my mom, in a misguided effort to make us kids more "worldly," served us Hungarian Goulash: elbow macaroni, ground beef, spaghetti sauce. . .and peas! i'm not sure we loved it, but we sure ate it a lot, and it was definitely comfort food.

                                                          she also used to make us her special Wiener Snitzle--which was scalloped potatoes with a can of creamed corn dumped in. . .and cut up hot dogs slices. all mixed together and baked until golden brown. we loved this one! but imagine my surprise when i was in Vienna and ordered the wienerschnitzle in a little restaurant, and the waiter brought me a beautiful pan fried veal cutlet with a brown sauce on it! each of us thought the other was nuts!

                                                          1. re: mrobmsu
                                                            scubadoo97 RE: mrobmsu Jul 22, 2012 07:21 AM

                                                            Had to laugh out loud at your last sentence.

                                                            1. re: scubadoo97
                                                              m
                                                              mrobmsu RE: scubadoo97 Jul 22, 2012 09:18 AM

                                                              ;)

                                                          2. re: 4Snisl
                                                            r
                                                            rHairing RE: 4Snisl Jul 30, 2012 06:44 PM

                                                            In SW Ohio it was called Johnny Marzetti. I researched and it was named for a dish served at a restaurant in Columbus but it's the same thing, A few years ago a co-worker heated up her lunch and brought it back to her desk as we all do. The smell snapped me back to childhood. When I asked her what she was eating, she was almost embarrassed. She said her mom used to make this dish when pennies were tight and she still made it once in a blue moon...Lo and behold, she called it goulash and I called it marzetti:)

                                                            1. re: 4Snisl
                                                              r
                                                              rhumphrey205 RE: 4Snisl Jul 31, 2012 04:49 PM

                                                              My half-Hungarian grandma used to make it sort of this way: hamburger, noodles, tomatoes from the garden.. Ohh man, I want some now. I don't understand how she came up with this as "goulash", and it's definitely not authentic, but it's pretty darned tasty.

                                                              1. re: 4Snisl
                                                                d
                                                                DebinIndiana RE: 4Snisl Sep 8, 2013 08:02 AM

                                                                My family's goulash is hamburger browned with onions, tomato juice, elbow macaroni, salt, pepper and basil.

                                                                Any additions completely destroy the pleasure I get from this dish.

                                                                And, I can make Hungarian Goulash, too; it's delicious, but it's not what Mama made!

                                                              2. Terrie H. RE: Goldendog Jul 13, 2012 08:42 AM

                                                                I grew up with a cream cheese and dill pickle sandwich once a week. I've never heard anyone say "yum, that sounds good," but it is!

                                                                13 Replies
                                                                1. re: Terrie H.
                                                                  pinehurst RE: Terrie H. Jul 13, 2012 10:18 AM

                                                                  I have never though of it, though I have had quite a few green olive-pimento-cream cheese sands.

                                                                  Was the pickle sliced or minced into cream cheese?

                                                                  1. re: pinehurst
                                                                    Terrie H. RE: pinehurst Jul 13, 2012 11:17 AM

                                                                    Pickle slices -- like it might have been the "meat" of a sandwich.

                                                                    Funny thing (to me) is that I made a lifelong friend who was British and made a cheese and pickle sandwich. Not even close to what I remembered.

                                                                    1. re: Terrie H.
                                                                      gingershelley RE: Terrie H. Jul 15, 2012 11:25 AM

                                                                      I love a sharp cheddar-pickle and mayo sandwich! sliced dill's, and preferably on rye bread. YUM!

                                                                      1. re: Terrie H.
                                                                        melpy RE: Terrie H. Sep 8, 2013 01:20 PM

                                                                        My friend did PB with cheddar cheese sandwiches. I was brave enough to try and they were darn good but so unhealthy.

                                                                    2. re: Terrie H.
                                                                      g
                                                                      Goldendog RE: Terrie H. Jul 13, 2012 10:19 AM

                                                                      This is just the kind of thing I had in mind when I started this thread. Not something I'd ever think to put together. I tried this this afternoon for lunch with some crusty Italian bread. Delicious!

                                                                      1. re: Goldendog
                                                                        Terrie H. RE: Goldendog Jul 13, 2012 11:21 AM

                                                                        Very happy you enjoyed!

                                                                      2. re: Terrie H.
                                                                        s
                                                                        staughton RE: Terrie H. Jul 13, 2012 10:37 AM

                                                                        It doesn't just SOUND good; it IS good. Thanks for my lunch suggestion. I'll be having CAV's mom's wine-bread for dessert tomorrow night! I'm saving Goldendog's sauerkraut-bean thing for my 90 year old parents. Right up their alley. They're going to love it.

                                                                        1. re: staughton
                                                                          Terrie H. RE: staughton Jul 13, 2012 11:23 AM

                                                                          I hope they love such a silly thing!

                                                                        2. re: Terrie H.
                                                                          scubadoo97 RE: Terrie H. Jul 14, 2012 05:43 PM

                                                                          Not too far from cream cheese and olives

                                                                          1. re: scubadoo97
                                                                            Terrie H. RE: scubadoo97 Jul 16, 2012 09:05 AM

                                                                            We had them too! And cream cheese and salami. My mother has a thing for cream cheese to this day.

                                                                            1. re: Terrie H.
                                                                              melpy RE: Terrie H. Sep 8, 2013 01:21 PM

                                                                              I had a friend that did cream cheese and jelly. Didn't appreciate it until I was older but we did eat AUN cream cheese on wheat often growing up in our lunch box.

                                                                            2. re: scubadoo97
                                                                              c
                                                                              cmtigger RE: scubadoo97 Jul 25, 2012 03:40 PM

                                                                              Oh, my mom fed us that, and black olives, mayo and tuna sandwiches.

                                                                            3. re: Terrie H.
                                                                              c
                                                                              cmtigger RE: Terrie H. Jul 25, 2012 03:39 PM

                                                                              My grandma fed us fried egg and dill pickle sandwiches when we were kids. It's still a comfort food for me. (best on toasted white or sourdough, with mayo, mustard, sliced dill pickle, and a fried egg with the yolk broken and cooked until hard.)

                                                                            4. a
                                                                              antimony RE: Goldendog Jul 13, 2012 11:03 AM

                                                                              Peanut butter and cheese sandwiches. Best with crunchy, not-sweet peanut butter, and a good salty sharp cheddar, on a sturdy and flavorful bread (whole grain, sourdough, rye, whatever). Sometimes I'll add a little blackberry jam or tamarind chutney, or just fresh-ground black pepper. Sounds weird, but cheese-fruit-nut plates with crackers/bread don't weird people out -- why would the same combination in a more traditional sandwich?

                                                                              Also, before anyone complains about it being high-fat, when I make one, I use about half the PB and half the cheese I'd use on a PB-only or cheese-only sandwich. Don't pile it thick.

                                                                              2 Replies
                                                                              1. re: antimony
                                                                                j
                                                                                jujuthomas RE: antimony Jul 13, 2012 11:50 AM

                                                                                I love PB and cheese sandwiches!

                                                                                1. re: antimony
                                                                                  Becca Porter RE: antimony Jul 14, 2012 07:41 AM

                                                                                  I personally love bacon and PB sandwiches on toasted wheat bread.

                                                                                2. a
                                                                                  AdamRichmanJr RE: Goldendog Jul 13, 2012 11:08 AM

                                                                                  damn - that actually sounds pretty tasty. will have to try that one day

                                                                                  2 Replies
                                                                                  1. re: AdamRichmanJr
                                                                                    1sweetpea RE: AdamRichmanJr Jul 13, 2012 11:54 AM

                                                                                    It does sound good, especially with chutney, but isn't the PB and cheese combo a bit dry? A spicy note in there might be good too, perhaps cilantro and hot green fresh chiles.

                                                                                    1. re: 1sweetpea
                                                                                      c
                                                                                      christyar RE: 1sweetpea Jul 16, 2012 04:57 PM

                                                                                      PB, bacon, kimchi burger

                                                                                  2. a
                                                                                    AngelaID RE: Goldendog Jul 13, 2012 12:21 PM

                                                                                    My first post here. But I've been reading through the boards for days. What a fun place! Comfort food for me is a hot shredded wheat biscuit (boil water, dip the biscuit - on a slotted spoon - in it for a few seconds until it gets soft, drain), pat of butter on top, fried egg on top and some salt. That's all I want to eat when I'm sick.

                                                                                    7 Replies
                                                                                    1. re: AngelaID
                                                                                      s
                                                                                      staughton RE: AngelaID Jul 13, 2012 01:07 PM

                                                                                      Welcome to the paaaarrrrrrrrrrrTAY, AngelaID!!! Is that for Idaho? Sorry, I've been listening to B-52's a lot lately. And that shredded wheat thing sounds absolutely fantastic--no matter one's state of health. I just went kayaking for an hour and I could devour one right now!

                                                                                      1. re: staughton
                                                                                        a
                                                                                        AngelaID RE: staughton Jul 13, 2012 01:19 PM

                                                                                        Yep. I live in Coeur d'Alene. Most beautiful place on the planet. (To me, anyway, and a gazillion tourists in the summer)

                                                                                        1. re: staughton
                                                                                          mariacarmen RE: staughton Jul 13, 2012 09:06 PM

                                                                                          yay for the B52s reference!

                                                                                          and yes, welcome, Angela - your dish does soun really comforting... but anything with an egg will do it for me. what is a shredded wheat biscuit, not like the shredded wheat cereal, right?

                                                                                          1. re: mariacarmen
                                                                                            mamachef RE: mariacarmen Jul 14, 2012 05:46 AM

                                                                                            Bet you a nickel that's exactly what it is!

                                                                                            1. re: mariacarmen
                                                                                              a
                                                                                              AngelaID RE: mariacarmen Jul 14, 2012 01:44 PM

                                                                                              Yep, the shredded wheat cereal, but the biscuit, not the little sweetened squares.

                                                                                          2. re: AngelaID
                                                                                            d
                                                                                            don515 RE: AngelaID Jul 16, 2012 06:45 AM

                                                                                            Plain or sugared shredded wheat?

                                                                                            1. re: AngelaID
                                                                                              suzigirl RE: AngelaID Jul 16, 2012 07:52 AM

                                                                                              My mom did something similar but sweet. Boiling water on shredded wheat biscuit, in a bowl squeezed out with the back of a spoon and sprinkled w/ sugar and a small amount of milk on top to pour thru and warm a bit. Simple breakfast goodness

                                                                                            2. a
                                                                                              Allice98 RE: Goldendog Jul 13, 2012 12:28 PM

                                                                                              Peanut butter spread on a york peppermint patty. It was something i learned at sleepaway camp.

                                                                                              7 Replies
                                                                                              1. re: Allice98
                                                                                                h
                                                                                                HillJ RE: Allice98 Jul 13, 2012 12:40 PM

                                                                                                Allice98, our camp version...we would tunnel into the PB with a long handle spoon and then pour chocolate syrup down the long carved out path. Stir slowly and call that homemade Reese's in a jar. We ate that stuff all summer!

                                                                                                1. re: HillJ
                                                                                                  s
                                                                                                  staughton RE: HillJ Jul 13, 2012 01:10 PM

                                                                                                  That sounds disgusting....

                                                                                                  -ly delicious!! I've gotta have some! I'll be heading into the kitchen as soon as I send this.

                                                                                                  1. re: HillJ
                                                                                                    p
                                                                                                    pine time RE: HillJ Jul 13, 2012 01:53 PM

                                                                                                    Sounds delicious. Wonder how it would be in a jar of Biscoff spread?

                                                                                                    1. re: pine time
                                                                                                      h
                                                                                                      HillJ RE: pine time Jul 13, 2012 02:32 PM

                                                                                                      Been there, done that! The Biscoff spread with dark chocolate syrup is like having a Pepperridge Farm cookie (Milano). While the PB and chocolate is more like a candy.

                                                                                                      1. re: HillJ
                                                                                                        p
                                                                                                        pine time RE: HillJ Jul 13, 2012 02:47 PM

                                                                                                        Hmm, cookie and candy combo sounds like a perfect breakfast.

                                                                                                        1. re: pine time
                                                                                                          h
                                                                                                          HillJ RE: pine time Jul 13, 2012 03:28 PM

                                                                                                          Breakfast of champions!

                                                                                                    2. re: HillJ
                                                                                                      susancinsf RE: HillJ Sep 7, 2013 09:22 PM

                                                                                                      you think that is good, try it over vanilla ice cream sometime!

                                                                                                  2. jmcarthur8 RE: Goldendog Jul 13, 2012 03:16 PM

                                                                                                    My father used to make a dish for me when I was sick - he'd poach an egg (just till it was runny) in milk, put buttered toast in a bowl, pour the milk and egg over, add salt and a good dose of pepper. He called it Hot Milk Toast, but the recipes I've seen for it do not include an egg.
                                                                                                    I haven't had it in more years than I care to admit, but now and then I get a hankerin' for it. I think I'm afraid if I make it, it won't taste the same as my memory, and I don't want to lose that comfort food/sick little girl/nurturing daddy thing.

                                                                                                    1 Reply
                                                                                                    1. re: jmcarthur8
                                                                                                      mariacarmen RE: jmcarthur8 Jul 13, 2012 09:07 PM

                                                                                                      aw, sweet story, and it does sound very comforting! i think you should try it. you'll still have your memories...

                                                                                                    2. k
                                                                                                      kengk RE: Goldendog Jul 13, 2012 03:25 PM

                                                                                                      Heinz ketchup on tacos. You must use the supermarket Ortega shells and seasoning mix. Other toppings include chopped onion, diced homegrown tomatoes and shredded cheddar and iceberg lettuce. I refer to them as "redneck" tacos.

                                                                                                      Potato chips and pork and beans for sides.

                                                                                                      3 Replies
                                                                                                      1. re: kengk
                                                                                                        h
                                                                                                        HillJ RE: kengk Jul 13, 2012 03:28 PM

                                                                                                        Cold cooked spaghetti and ketchup was one of my fav rotations during the lean, college years.

                                                                                                        1. re: HillJ
                                                                                                          eclecticsynergy RE: HillJ Jul 15, 2012 10:43 AM

                                                                                                          Or leftover spaghetti fried with a little butter...

                                                                                                          1. re: eclecticsynergy
                                                                                                            h
                                                                                                            HillJ RE: eclecticsynergy Jul 15, 2012 10:45 AM

                                                                                                            real butter and parm cheese weren't in my college budget :)

                                                                                                            ketchup I could nab at any fast food joint with a .30 cup of java.

                                                                                                      2. mariacarmen RE: Goldendog Jul 13, 2012 09:08 PM

                                                                                                        this is not homemade so maybe it doesn't count, but i've always WANTED to make it. mexican restaurant in l.a. used to serve (probably still do) a spaghetti dish mixed with sour cream. it was SO GOOD. the hot pasta, the cool sour cream.... ummmmm....

                                                                                                        6 Replies
                                                                                                        1. re: mariacarmen
                                                                                                          biondanonima RE: mariacarmen Jul 14, 2012 06:25 AM

                                                                                                          When I was a kid and learning how to cook, this was one of my favorite things - I would just mix hot pasta and cold sour cream, and add different items from my mother's spice rack according to my whim. It was really tasty (most of the time!).

                                                                                                          1. re: biondanonima
                                                                                                            MGZ RE: biondanonima Jul 14, 2012 06:36 AM

                                                                                                            I used to do something similar with cottage cheese. I learned later that adding butter to the mix made it quite good.

                                                                                                            1. re: MGZ
                                                                                                              eclecticsynergy RE: MGZ Jul 15, 2012 10:47 AM

                                                                                                              Yep, so good! I often add a tiny can of mushrooms too, and it becomes a simple version of Hungarian noodles. Super easy comfort food to satisfy body and soul...

                                                                                                            2. re: biondanonima
                                                                                                              jmcarthur8 RE: biondanonima Jul 14, 2012 01:30 PM

                                                                                                              That's still my 'home alone and nobody to cook for' dish. Hot pasta, cold sour cream, a little dried herbs and lots of shredded parmesan.
                                                                                                              Comfort.

                                                                                                              1. re: jmcarthur8
                                                                                                                mariacarmen RE: jmcarthur8 Jul 14, 2012 11:59 PM

                                                                                                                see, and here I am, like an idiot, NEVER trying it on my own! thanks all!

                                                                                                            3. re: mariacarmen
                                                                                                              Kris in Beijing RE: mariacarmen Jul 17, 2012 07:41 AM

                                                                                                              Yes-- we have a noodle-less variant of this. One scoop of cold cottage cheese on one side of the plate, and REALLY HOT meat-based spaghetti sauce on the other. Just get a bit of each in each bite, but don't stir/mix together on the plate.

                                                                                                            4. Caroline1 RE: Goldendog Jul 13, 2012 11:12 PM

                                                                                                              I haven't made one in years, but when my daughter was little, I used to make "pretty sandwiches" for her by spreading really dense very dark pumpernickle with thick layers of cream cheese in place of traditional mayonnaise, then sandwich them around layers of cantaloup and avocado. As I recall, they tasted rally great too, but I haven't seen really dense pumpernickle in years! I really miss it, but not enough to make my own.

                                                                                                              My mother also made a fairly unusual breakfast dish of eggs poached in milk that was heavily dosed with Lawry's Season Salt, then served in a soup bowl over buttered toast (today I use buttered Thomas' English Muffins) with some of the milk poured over it and a dash of good paprika for a touch of color for presentation. Every once in a while I just have to have it!

                                                                                                              2 Replies
                                                                                                              1. re: Caroline1
                                                                                                                jmcarthur8 RE: Caroline1 Jul 14, 2012 02:31 AM

                                                                                                                Caroline, look at my post just upthread! I don't know where my father learned this dish. What about your mother? Do you know where she got it from?

                                                                                                                1. re: jmcarthur8
                                                                                                                  Caroline1 RE: jmcarthur8 Jul 14, 2012 04:09 AM

                                                                                                                  Yes, I saw your father's "milk toast" dish from your childhood. AFAIK, my mother made her recipe up herself. She sometimes got "overly creative" and this was one of her creations. I don't remember clearly, but she may even have thickened the milk/seasoning salt mixture after poaching the eggs, then used the thickened milk as the sauce. I do recall it was sometimes a bit "foamy", but as an adult cook remembering it, I assume it was froth created in poaching. As I said, my mother could get quite "creative." I'm the one who has shared the tale on these boards before about her kidnapping my planned-leftover Christmas goose stuffed with chestnut/Grand Marnier stuffing, and taking it to her house where she stripped the golden skin and threw away the stuffing to turn it into goose tacos. A very painful memory I never let her live down. Well, I guess she eventually did. RIP! Except for the goose tacos. NO peace for that...!!! '-)

                                                                                                              2. mamachef RE: Goldendog Jul 14, 2012 06:51 AM

                                                                                                                Just curious, Goldendog: was your mom perchance from Va., Ky. or Tn.? Brown beans and kraut are a very area-specific regional "thing" there....

                                                                                                                5 Replies
                                                                                                                1. re: mamachef
                                                                                                                  g
                                                                                                                  Goldendog RE: mamachef Jul 14, 2012 11:31 AM

                                                                                                                  My parents were both born & raised in Michigan just after their parents came from Poland. They could have been poster kids for the Great Depression though & that's probably the similarity with the often humble areas you mention. They both came from families with 12 children in each family living in small 3 or 4 room homes. Beans & kraut over potatoes would have been very tasty, nutritious, and total cost close to nil.

                                                                                                                  1. re: Goldendog
                                                                                                                    mamachef RE: Goldendog Jul 14, 2012 01:46 PM

                                                                                                                    Absolutely.

                                                                                                                    1. re: Goldendog
                                                                                                                      suzigirl RE: Goldendog Jul 14, 2012 02:22 PM

                                                                                                                      I have had bites of baked beans and kraut at a potluck. They were on the plate side by side, not premixed. It was great but I never thought about making it into a dish. Try baked beans and Mac and cheese, thats good too. Just make sure you eat that kraut bean combo w/ someone who really loves you and your intestinal 'conversation.

                                                                                                                      1. re: suzigirl
                                                                                                                        mamachef RE: suzigirl Jul 14, 2012 03:39 PM

                                                                                                                        I LOVE baked beans and mac, and I'm totally trying the kraut thing. Rooty toot toot!

                                                                                                                    2. re: mamachef
                                                                                                                      Kris in Beijing RE: mamachef Jul 17, 2012 07:46 AM

                                                                                                                      Sounds just like the dishes made by the mother of my gal friend from The Netherlands.
                                                                                                                      Her mom was NOT into food, or spending time in the kitchen, but into feeding dad and 2 boys plus my friend.
                                                                                                                      Smashed boiled potatoes plus kraut-- separately or mixed-- were the base for about everything, and it was all stirred together on the plate.

                                                                                                                    3. arktos RE: Goldendog Jul 14, 2012 01:56 PM

                                                                                                                      FRITO PIE. Sounds absolutely ridiculous and bottom-of-the-barrelish until I tried it for the first time recently(by someone who ' really' knows how to make one). And I must say, it was superb!

                                                                                                                      2 Replies
                                                                                                                      1. re: arktos
                                                                                                                        p
                                                                                                                        pine time RE: arktos Jul 15, 2012 11:58 AM

                                                                                                                        Once ate leftover Thanksgiving stuffing at a friend's, and the dressing was delicious, but different from my Mom's. Key ingredient turned out to be Fritos!

                                                                                                                        1. re: pine time
                                                                                                                          Terrie H. RE: pine time Jul 16, 2012 09:07 AM

                                                                                                                          Whoa, I'd love to hear more about Frito dressing!

                                                                                                                      2. c
                                                                                                                        CanadaGirl RE: Goldendog Jul 14, 2012 04:16 PM

                                                                                                                        Slice of pepperoni pizza with gravy. There is a pizza place in Ottawa that is know for this combination. I mocked it, then I tried it and was converted.

                                                                                                                        3 Replies
                                                                                                                        1. re: CanadaGirl
                                                                                                                          Caroline1 RE: CanadaGirl Jul 14, 2012 05:29 PM

                                                                                                                          I'm assuming you mean "gravy" in the Italian sense, as in marinara sauce or similar. Or do you mean "gravy," as in roast beef, mashed potatoes, and gravy? The latter sounds really bizarre. The former just sounds like pizza soup!

                                                                                                                          1. re: Caroline1
                                                                                                                            c
                                                                                                                            CanadaGirl RE: Caroline1 Jul 14, 2012 06:08 PM

                                                                                                                            Nope, not the Italian variety! The kind you put on mashed potatoes. I am aware how odd it sounds, but it is good. To be honest, it doesn't really look very good, but it's tasty I'm a completely trashy kind of way :)

                                                                                                                            1. re: CanadaGirl
                                                                                                                              Caroline1 RE: CanadaGirl Jul 14, 2012 11:03 PM

                                                                                                                              Damn, I can be dense! I shoulda figured that one out without asking. Canadian? Poutine? Pizza with brown gravy comes out to poutine with a little pepperoni and pizza crust instead of the French fies! Not really that much of a stretch when you think it through. Thanks! '-)

                                                                                                                        2. o
                                                                                                                          otps RE: Goldendog Jul 14, 2012 08:44 PM

                                                                                                                          My mother used to make me sardine sandwiches, 2 pieces of white bread with butter and canned sardines. Brought one for school lunch once and had to eat alone, ate them at home only after that.

                                                                                                                          13 Replies
                                                                                                                          1. re: otps
                                                                                                                            mariacarmen RE: otps Jul 15, 2012 12:01 AM

                                                                                                                            my parents (from bolivia) made sardine sandwiches when i was a kid. usually on some kind of french roll, tho. not fancy, just supermarket french rolls. i also had issues at school with home-made lunches - braunschweiger sandwiches, etc.

                                                                                                                            1. re: mariacarmen
                                                                                                                              jmcarthur8 RE: mariacarmen Jul 15, 2012 07:50 AM

                                                                                                                              Sardine sandwiches or braunschweiger sandwiches were a typical Saturday lunch for me and my father. They always remind me of a sunny day at the kitchen table with him. I don't recall my sisters or mother eating them, though, so I guess it was a private club we two shared.

                                                                                                                              1. re: jmcarthur8
                                                                                                                                s
                                                                                                                                staughton RE: jmcarthur8 Jul 15, 2012 08:19 AM

                                                                                                                                Love the the sardine stories! I've always liked sardines--and my father does, too. Mom doesn't care for them. He's 89 and, every so often--on a sunny afternoon at the kitchen table, we break out a can of sardines, some vinegar and saltines, which is the popular way to enjoy them around the Chesapeak Bay area... Yeah, I know... Eating canned sardines a few hundred yards from the Bay is kind of like eating canned peaches in Georgia in August, but sometimes that's just the way it has to be. We both like liverwurst, too, but I every time I buy him some, we each have one sandwich and that's our "fix" for a year--and the rest goes bad. Is there anything else you can do with it besides sandwiches?

                                                                                                                                1. re: staughton
                                                                                                                                  suzigirl RE: staughton Jul 15, 2012 08:32 AM

                                                                                                                                  I like to mix it in with finely shredded cheddar, mayo, dried onion flakes and relish if you like(sweet or dill is up to you). Mash it until it is all incorperated. I like enough mayo to make it dippable for ruffled chips and veggies. Keep it thicker and it is good for good crackers. I like them plain but you can get flavored or seeded. It is best after sitting in the fridge for a few hours or overnight.

                                                                                                                                  1. re: staughton
                                                                                                                                    suzigirl RE: staughton Jul 15, 2012 08:39 AM

                                                                                                                                    Also, can you get it sliced to your liking at your deli so you don't need to get a whole pound chub? In my area you can get it sliced at most any deli counter in the grocery store. We even have a few Amish markets where I can get some very authentic sausage. Good luck

                                                                                                                                    1. re: staughton
                                                                                                                                      jmcarthur8 RE: staughton Jul 15, 2012 05:09 PM

                                                                                                                                      staughton, thanks for the laugh. Very sweet.
                                                                                                                                      Here's what to do with the liverwurst - saute some mushrooms and onions till nicely browned in butter, toss into the food processor with a chunk of liverwurst and an equal sized chunk of cream cheese. Puree till smooth and creamy. Season to suit. Serve with pumpernickel pretzels or rye crackers.

                                                                                                                                      1. re: jmcarthur8
                                                                                                                                        Caroline1 RE: jmcarthur8 Jul 15, 2012 08:59 PM

                                                                                                                                        Or substitute butter for the cream cheese, add a drop or two of cognac, at the very last minute drop in a few pistachios, chill until firm. You can pass it off as pate.

                                                                                                                                      2. re: staughton
                                                                                                                                        mariacarmen RE: staughton Jul 16, 2012 10:34 AM

                                                                                                                                        i don't buy it more than a couple times a year either because i have the opposite problem - i could eat liverworst from a spoon, right out of the tube, until it's all gone. i adore that stuff.

                                                                                                                                        1. re: mariacarmen
                                                                                                                                          mamachef RE: mariacarmen Jul 16, 2012 11:44 AM

                                                                                                                                          You could? Just admit it, MC2. You DO. As do I. Sometimes I dip the spoon in mustard, too.

                                                                                                                                          1. re: mamachef
                                                                                                                                            mariacarmen RE: mamachef Jul 16, 2012 01:08 PM

                                                                                                                                            i thought that was implied, MC! i'll go you one better: I HAVE. many times!

                                                                                                                                            Mayo too.

                                                                                                                                            1. re: mariacarmen
                                                                                                                                              mamachef RE: mariacarmen Jul 17, 2012 07:34 AM

                                                                                                                                              Mayo? Oh noooooooo.......go to the naughty corner and give some thought to what you just said.

                                                                                                                                              1. re: mamachef
                                                                                                                                                mariacarmen RE: mamachef Jul 18, 2012 03:42 PM

                                                                                                                                                oh yes. mayo. i am not ashamed.

                                                                                                                                        2. re: staughton
                                                                                                                                          s
                                                                                                                                          Sparklebright RE: staughton Jul 18, 2012 05:43 PM

                                                                                                                                          I have put leftover liver wurst in meatloaf.
                                                                                                                                          I'm a one-sandwich-a-year person too.

                                                                                                                                  2. t
                                                                                                                                    thesandwichlife RE: Goldendog Jul 15, 2012 12:16 PM

                                                                                                                                    I remember my mother making Welsh rabbit, as we called it, sometimes for a special treat when I came home from school for lunch. It was melted Campbell's cheddar cheese soup poured over saltines with paprika on top. I can just TASTE that paprika with the cheese right now. And we'd also have bread, butter and sugar as a treat, which was soft white sandwich bread spread with butter (margerine) and sprinkled with sugar. Man I loved that. I'm afraid to try either one now as I know it couldn't tast as good. Then again....maybe it would....

                                                                                                                                    29 Replies
                                                                                                                                    1. re: thesandwichlife
                                                                                                                                      h
                                                                                                                                      HillJ RE: thesandwichlife Jul 15, 2012 12:38 PM

                                                                                                                                      A bar my husband and I go to sometimes for lunch has Welsh Rarebit on their bar menu. Buttered toast with paprika and garlic salt with cheddar melted over all. Comes to the table piping hot and it's also served with anchovy stuffed green olives. Love that meal.

                                                                                                                                      1. re: HillJ
                                                                                                                                        suzigirl RE: HillJ Jul 15, 2012 02:24 PM

                                                                                                                                        That sounds outstanding. A side of sliced tomatoes and a beer and a nap. That's all I need

                                                                                                                                        1. re: suzigirl
                                                                                                                                          h
                                                                                                                                          HillJ RE: suzigirl Jul 15, 2012 02:33 PM

                                                                                                                                          Need a partner? I could meet you there at about 9pm tonight :) HA!

                                                                                                                                          1. re: HillJ
                                                                                                                                            suzigirl RE: HillJ Jul 15, 2012 02:57 PM

                                                                                                                                            I'm in. But if its at nine I want to switch my beer to a nice Cosmo or a pino grigio. You are lucky to have a place that makes welsh Rarebit. Its getting scarce. It is so good when done right.

                                                                                                                                            1. re: suzigirl
                                                                                                                                              h
                                                                                                                                              HillJ RE: suzigirl Jul 15, 2012 03:27 PM

                                                                                                                                              Cheers! Nice way to end a Sunday.

                                                                                                                                              1. re: HillJ
                                                                                                                                                suzigirl RE: HillJ Jul 15, 2012 04:44 PM

                                                                                                                                                A nice way at that. Cheers!

                                                                                                                                              2. re: suzigirl
                                                                                                                                                Pipenta RE: suzigirl Jul 22, 2012 03:35 PM

                                                                                                                                                When I was a kid, Welsh Rarebit was what I'd order every time we went to Howard Johnson's for dinner. My brother always got the fried clams.

                                                                                                                                                1. re: Pipenta
                                                                                                                                                  suzigirl RE: Pipenta Jul 22, 2012 08:09 PM

                                                                                                                                                  I got the fried clams. I know my HJ never had welsh rare it or I would have ordered it. You know, cheese junkie ans all.

                                                                                                                                        2. re: thesandwichlife
                                                                                                                                          arktos RE: thesandwichlife Jul 15, 2012 01:14 PM

                                                                                                                                          Folk knowledge is that Welsh Rarebit is a infamously dream-inducing dish. Either beautifully lucid or nightmarish. Just wanted to say that.

                                                                                                                                          1. re: arktos
                                                                                                                                            f
                                                                                                                                            FreddieJaye RE: arktos Jul 17, 2012 09:01 AM

                                                                                                                                            I'd never heard that...but there's a very old short film on the Internet Archive called "Dream of a Rarebit Fiend." It's quite psychedelic for 1906. Now the title makes sense to me. You can watch it here:

                                                                                                                                            http://archive.org/details/DreamOfARa...

                                                                                                                                            1. re: FreddieJaye
                                                                                                                                              suzigirl RE: FreddieJaye Jul 17, 2012 09:12 AM

                                                                                                                                              That was disturbingly fascinating. Thank you for that little film

                                                                                                                                              1. re: FreddieJaye
                                                                                                                                                Pipenta RE: FreddieJaye Jul 22, 2012 03:34 PM

                                                                                                                                                That film was one of a number of Rarebit Fiend shorts made by Windsor McCay. He was a very popular comic strip artist and writer, back in the day. His most famous comic was Little Nemo in Slumberland. But all of his stuff gets surreal.

                                                                                                                                                He was very much a pioneer of animation. He did a version of the sinking of the Lusitania that took him months and months to do, painstakingly rendering each wavelet. But then people thought it was just some kind of live action. So he realized that he had to do something really out there for people to realize he was drawing it. He did a film called Gertie the Dinosaur that he took on the vaudeville circuit, as this was before movie theaters were a going thing. And he got on stage with the projection and interacted with Gertie. You can find videos of that online too.

                                                                                                                                            2. re: thesandwichlife
                                                                                                                                              c
                                                                                                                                              CanadaGirl RE: thesandwichlife Jul 15, 2012 03:35 PM

                                                                                                                                              I used to love "sugar sandwiches" when I was little.

                                                                                                                                              1. re: CanadaGirl
                                                                                                                                                pinehurst RE: CanadaGirl Jul 16, 2012 12:12 PM

                                                                                                                                                In Boston you call 'em "Goody". White (typically) bread, spread with a little butter, sprinkled with sugar. At least that's what they called them back in the 1970's when I was a little kid.

                                                                                                                                              2. re: thesandwichlife
                                                                                                                                                h
                                                                                                                                                HillJ RE: thesandwichlife Jul 15, 2012 03:57 PM

                                                                                                                                                We had bread with honey, honey & PB, butter & jam, butter and chocolate sprinkles and butter with cinnamon when our Great Grandmother was in charge.

                                                                                                                                                1. re: HillJ
                                                                                                                                                  Caroline1 RE: HillJ Jul 15, 2012 09:04 PM

                                                                                                                                                  If you make the peanut butter and honey sandwiches a few minutes ahead, I find that the peanut butter and honey begin an interaction and get almost crunchy-caramely. Or maybe my honey is just crystallizing??? If that's what it is, I really like it...!!!

                                                                                                                                                  Oh, damn... The honey is calling me..... <sigh> Have I no will power? Of course not!!!! '-)

                                                                                                                                                  1. re: Caroline1
                                                                                                                                                    jmcarthur8 RE: Caroline1 Jul 16, 2012 01:56 AM

                                                                                                                                                    Caroline, that crunchy stuff is exactly what I love about PB & H sandwiches! I almost posted that myself. Great minds....

                                                                                                                                                    1. re: jmcarthur8
                                                                                                                                                      Caroline1 RE: jmcarthur8 Jul 16, 2012 03:13 AM

                                                                                                                                                      Have you tried PB2, the de-fatted powdered peanut "butter" you have to mix with water to a creamy texture? I like it very much, and now I'm curious whether it would taste great and/or whether the crystals would still develop if I mixed the powder with honey instead of water? Damn! my PB2 jar is history! Gotta get some more...

                                                                                                                                                      1. re: Caroline1
                                                                                                                                                        h
                                                                                                                                                        HillJ RE: Caroline1 Jul 16, 2012 04:36 AM

                                                                                                                                                        C1, I use the powdered PB in recipes all the time. But I haven't tried it in a sandwich.

                                                                                                                                                        1. re: HillJ
                                                                                                                                                          Caroline1 RE: HillJ Jul 16, 2012 06:17 AM

                                                                                                                                                          What do you use yours for? So far, besides lovely PB&Js, I've used it in "Asian" sauces. I cannot bring myself to call them Thai, because I don't have a clue about true Thai cooking. When I replenish my supply, I'm thinking about trying them out in a lower fat peanut butter cookie. So what have your creative juices led you to use it for? Call me Snoopy! And it has nothing to do with a kid named Charlie Brown. '-)

                                                                                                                                                          1. re: Caroline1
                                                                                                                                                            h
                                                                                                                                                            HillJ RE: Caroline1 Jul 16, 2012 06:22 AM

                                                                                                                                                            Right off, I'm happy to share (& continue to enjoy your posts) C1. That's a given.

                                                                                                                                                            As for this amazing PB powder we adore, it's wound up in cookies, cakes, breads, sauces, spreads and pastes. I'll reserve 1/4 cup of flour or dry milk powder called for in a baked recipe and sub it with the PB powder. Use it in crepe batter, pancake batter, as a binder in sauce, etc. Experiment wherever you think the flavor of PB would enhance. Oh and smoothies!

                                                                                                                                                            1. re: HillJ
                                                                                                                                                              d
                                                                                                                                                              don515 RE: HillJ Jul 16, 2012 06:49 AM

                                                                                                                                                              Grilled ham and cheeze on cinnamon raisin bread.

                                                                                                                                                              1. re: don515
                                                                                                                                                                h
                                                                                                                                                                HillJ RE: don515 Jul 16, 2012 06:53 AM

                                                                                                                                                                don, then dipped in pancake batter and fried until crisp!
                                                                                                                                                                gosh....I miss summer camp!

                                                                                                                                                                1. re: HillJ
                                                                                                                                                                  d
                                                                                                                                                                  don515 RE: HillJ Jul 16, 2012 08:02 AM

                                                                                                                                                                  game on!

                                                                                                                                                  2. re: HillJ
                                                                                                                                                    o
                                                                                                                                                    otps RE: HillJ Jul 16, 2012 04:46 PM

                                                                                                                                                    I used to love apple butter sandwiches on buttered bread. I don't even know if apple butter is available anymore. Brown sugar sandwich was not bad either.

                                                                                                                                                    1. re: HillJ
                                                                                                                                                      c
                                                                                                                                                      christyar RE: HillJ Jul 16, 2012 04:59 PM

                                                                                                                                                      my mom loved to make pb, brown sugar banana sandwiches....in college my friend made fluffer nutters...pb + marshmallow fluff

                                                                                                                                                      1. re: christyar
                                                                                                                                                        h
                                                                                                                                                        HillJ RE: christyar Jul 16, 2012 05:20 PM

                                                                                                                                                        apple butter is great and yes still available (& super easy to make at home)
                                                                                                                                                        fluffernutters came via my Uncle who was addicted to mallow of any kind. pb & fluff was a rare treat when I was young but my kids absolutely grew up enjoying it. the brown sugar/banana I've never tried....interesting!

                                                                                                                                                        1. re: christyar
                                                                                                                                                          Caroline1 RE: christyar Jul 16, 2012 06:27 PM

                                                                                                                                                          If you want to go a little "Elvis" (or any other fruit), you can make an open faced peanut butter and banana, then add the brown sugar liberally and "brulee" it with a kitchen torch. Actually, it doesn't have to be banana. It can be any kind of fruit you like, and the purpose of the fruit is to keep you from starting a peanut butter bonfire with the kitchen torch. You can use orange slices (also very good with peanut butter), or apples, or fresh pineapple. Plums. Peaches. I don't think raisins would be very good, but hey, I've been wrong once before... '-)

                                                                                                                                                        2. re: HillJ
                                                                                                                                                          j
                                                                                                                                                          janmcbaker RE: HillJ Jul 19, 2012 09:13 AM

                                                                                                                                                          That combo reminded me of what my sister and brother would do when they were kids. PB on one slice of white bread, either grape jelly or strawberry preserves on the other, and sprinkle Nestles' Quik over it all. Slap together and eat!

                                                                                                                                                      2. t
                                                                                                                                                        The Big Crunch RE: Goldendog Jul 16, 2012 12:39 PM

                                                                                                                                                        Fun topic. Here's two that instantly come to mind.

                                                                                                                                                        1. A friend of mine used to make these for parties as finger food/Hors d'oeuvre. She'd take white flour tortillas, smear creamy, natural peanut butter on half of one side, and then apply slices of fresh jalapeno on top of the peanut butter. Fold the thing over, quesadilla-style, and slice it into bite size pieces. Voila! Yummy, but bizarre.

                                                                                                                                                        2. While in med school, my dad and his friends came up with a bizarre type of nacho. You start with a bag of plain Doritos, some Frito-Lay bean dip, pepperoni slices, a jar of mild banana pepper rings, and a big block of cheddar that you slice into squares a little less than a quarter inch thick. Take a Dorito, smear on some bean dip, lay the cheddar square on top, place the pepperoni slice on top of that, top it with a banana pepper, and set it on a foil-lined cookie sheet. Repeat for as many as you'd like. Once you got a full sheet of the suckers, cook 'em at 400 for a few minutes to melt the cheese and get a little char on the Dorito. Pull 'em out of the oven and chow down. Afterwards, take the antacid of your choice :) From what I recall, that "recipe" was one of those things that he and some buddies stumbled upon one night when they were all up studying for exams. They were hungry, had no food in the house, it was late at night, and the only thing open near them was a convenience store with a limited supply of ingredients, but the store did have Doritos, cheese, pepperoni, bean dips, and banana peppers. I can't recall if this was something someone else showed them or just a random creation that miraculously worked. In any case, it became a regular thing at there group house afterwards. When I was a kid, my dad would often whip up a bunch of those when friends would come over for sleepovers.

                                                                                                                                                        2 Replies
                                                                                                                                                        1. re: The Big Crunch
                                                                                                                                                          jmcarthur8 RE: The Big Crunch Jul 16, 2012 02:49 PM

                                                                                                                                                          I think the Dorito thing sounds yummy! I'd need a really cold Diet Coke to wash it down.

                                                                                                                                                          1. re: jmcarthur8
                                                                                                                                                            suzigirl RE: jmcarthur8 Jul 16, 2012 03:02 PM

                                                                                                                                                            It does sound good but gimme a nice cold beer

                                                                                                                                                        2. f
                                                                                                                                                          FreddieJaye RE: Goldendog Jul 16, 2012 05:43 PM

                                                                                                                                                          My mother would shred and fry a head of green cabbage until limp, in bacon drippings, then mix it with boiled wide noodles laced with salt and lots of black pepper. Easy, cheap, and delicious.

                                                                                                                                                          As an adult, I'd make it for just myself...until my young daughter sneaked a taste. She gave some to my wife, and the two of them polished off most of the batch. Previously, both of them ignored anything with cabbage in it; now I am "allowed," even encouraged, to make it. In large quantities, of course.

                                                                                                                                                          3 Replies
                                                                                                                                                          1. re: FreddieJaye
                                                                                                                                                            k
                                                                                                                                                            kengk RE: FreddieJaye Jul 17, 2012 05:46 AM

                                                                                                                                                            That is Haluski, very delicious. One of those things that tastes way better than you would think. Needs onion also, imo.

                                                                                                                                                            1. re: kengk
                                                                                                                                                              f
                                                                                                                                                              FreddieJaye RE: kengk Jul 17, 2012 08:58 AM

                                                                                                                                                              I've stuck with Mom's "recipe" for decades, but adding onions sounds good. How do they fit in? Chopped, sliced? Sauteed with the cabbage until soft?

                                                                                                                                                              And you are right about the taste--I could easily make a meal of that stuff.

                                                                                                                                                              1. re: FreddieJaye
                                                                                                                                                                k
                                                                                                                                                                kengk RE: FreddieJaye Jul 17, 2012 09:13 AM

                                                                                                                                                                I fry the onions in the bacon grease before adding the cabbage. Usually slice the onion to produce 1/4" thick, quarter circles, if that makes sense. Doesn't really matter.

                                                                                                                                                          2. buttertart RE: Goldendog Jul 16, 2012 07:03 PM

                                                                                                                                                            Peanut butter and tomato sandwiches. Especially with good tomatoes. Salt them. Umami ooh mommy.

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: buttertart
                                                                                                                                                              s
                                                                                                                                                              Sparklebright RE: buttertart Jul 18, 2012 05:49 PM

                                                                                                                                                              I was going to say that.
                                                                                                                                                              Only difference is that we like them toasted.

                                                                                                                                                              1. re: buttertart
                                                                                                                                                                cayjohan RE: buttertart Jul 19, 2012 08:30 AM

                                                                                                                                                                My all-time favorite sandwich too. Toasted bread, scrubbed with garlic, thin spread of PB, slabs of tomato and a good salting. Heaven. I often toss on some chopped cilantro, as the flavor of PB and cilantro just sends me. Also delicious with some slivered scallions.

                                                                                                                                                              2. Kris in Beijing RE: Goldendog Jul 17, 2012 07:51 AM

                                                                                                                                                                Open-faced Dukes Mayonnaise sandwich, with a little salt and lots of fresh ground pepper. Bread can be anything, preferably with more "texture" than white but not an intruding flavour.
                                                                                                                                                                Has to be Dukes-- there's no sugar in their mayo formula.

                                                                                                                                                                1. dave_c RE: Goldendog Jul 18, 2012 03:46 PM

                                                                                                                                                                  From back in the day, an elementary school treat - potato chips dipped in softened vanilla ice cream. For class parties, we had chips and ice cream. We kids found that those two made a delicious combination.

                                                                                                                                                                  3 Replies
                                                                                                                                                                  1. re: dave_c
                                                                                                                                                                    j
                                                                                                                                                                    jujuthomas RE: dave_c Jul 18, 2012 05:01 PM

                                                                                                                                                                    i bet that was good. Your post reminds me that my sister and I used to dip our McD's fries in our chocolate shakes.

                                                                                                                                                                    1. re: jujuthomas
                                                                                                                                                                      j
                                                                                                                                                                      janmcbaker RE: jujuthomas Jul 19, 2012 09:27 AM

                                                                                                                                                                      My sister told me about that one. I automatically thought fries in a shake sounded totally weird- until I tried it of course. Same about potato chips and ice cream. Was at a friend's house for cake and ice cream for someone's BD and they had potato chips too. I should know better than to think those combinations wouldn't work-- especially since I love chocolate covered pretzels and regular pretzels broken up in ice cream. I just love that sweet and salty combo!

                                                                                                                                                                      1. re: jujuthomas
                                                                                                                                                                        mariacarmen RE: jujuthomas Jul 20, 2012 11:32 AM

                                                                                                                                                                        Oh definitely. vanilla shakes for me.

                                                                                                                                                                        Fritos and Orange Crush, too.

                                                                                                                                                                    2. Caroline1 RE: Goldendog Jul 18, 2012 08:32 PM

                                                                                                                                                                      Not from childhood, but... Dill weed seasoned kettle potato chips coated with chocolate. One Christmas I decided to make a large assortment of superb made-by-me candies for family and freinds. The chocolate covered dill chips were so fantastic that not one ever made it into the gift packages! I literally could not eat just one. Well, unless it was the LAST one!

                                                                                                                                                                      23 Replies
                                                                                                                                                                      1. re: Caroline1
                                                                                                                                                                        cayjohan RE: Caroline1 Jul 19, 2012 08:38 AM

                                                                                                                                                                        C1, I've seen you mention this goodie before and as a dill fanatic I'm very intrigued, despite have a wee bit of a challenge getting my head around the taste of dill+chocolate! I think I'm going to have to finally try it. So what's your preferred chocolate pairing with dill, milk or dark? (Y'know, I've got the giggles just considering how charmingly absurd the thought of "chocolate and dill pairing" seems.) I'm also a little scared that they might be among The Best Things Ever, and I'll have yet another thing to add to my Must Resist list.

                                                                                                                                                                        1. re: cayjohan
                                                                                                                                                                          Caroline1 RE: cayjohan Jul 19, 2012 08:53 AM

                                                                                                                                                                          You can pretty much plan on a new entry on your "must resist" list. I went in between full dark and full milk by using chocolate chips. Nuke 'em to melt 'em, then see if you can find some dill weed "from the factory" kettle chips. Short of finding those, I would pick up some plain old Ruffles (because they are sturdy) and half empty the bag so there's room to toss them around to coat with a mixture of dill weed and a TINY hit of onion powder and fine sea salt. Maybe even heat the Ruffles a little so the spices will stick better. Then melt the chocolate and dip the potato chips and set to cool and harden. Final step: Invite me over!!!! '-)

                                                                                                                                                                          1. re: Caroline1
                                                                                                                                                                            NellyNel RE: Caroline1 Jul 19, 2012 09:51 AM

                                                                                                                                                                            Wow!
                                                                                                                                                                            Caroline, this concoction sounds ludicrisly wonderful to me!

                                                                                                                                                                            I am also going to try it!!

                                                                                                                                                                            I used to drop pretzel stix and potato chips into Breyer vanilla icecream as a kid, I thought I was super creative...I wasnt really, but that combo still tastes great!
                                                                                                                                                                            I also like crushed pretzel stix mixed into vinegar and oil...yummm

                                                                                                                                                                            oh, another concoction of mine is Oreos with sour cream...
                                                                                                                                                                            Don't knock it till you try it!

                                                                                                                                                                            1. re: NellyNel
                                                                                                                                                                              cayjohan RE: NellyNel Jul 19, 2012 04:40 PM

                                                                                                                                                                              NellyNel, I know exactly what you mean about the Oreos and sour cream. My variant (as I don't like the cream filling in Oreos) is to dunk Nabisco's Famous Chocolate Wafers in buttermilk. It's just about perfect.

                                                                                                                                                                            2. re: Caroline1
                                                                                                                                                                              cayjohan RE: Caroline1 Jul 19, 2012 01:34 PM

                                                                                                                                                                              Okay, I'm sunk. You put it well over the top when you introduced the heretofore never-in-my-head thought of doctoring up the chips! Oh, the possibilities in that. Oof. Now Hope and Crosby are riffing in my head: we're OFF on the ROAD to PERDITION...

                                                                                                                                                                              Happily, I might add. Thanks!
                                                                                                                                                                              Cay

                                                                                                                                                                              1. re: cayjohan
                                                                                                                                                                                Caroline1 RE: cayjohan Jul 19, 2012 02:49 PM

                                                                                                                                                                                Always fun to lure the unsuspecting into the same web of sin I'm caught in! Bet you can't eat just one... to coin a phrase. '-)

                                                                                                                                                                                1. re: Caroline1
                                                                                                                                                                                  cayjohan RE: Caroline1 Aug 14, 2012 02:41 PM

                                                                                                                                                                                  I neglected to report until now on the dill-chocolate chips. Tried them, and they were unexpectedly delicious.

                                                                                                                                                                                  But.

                                                                                                                                                                                  But? I was surprised (astounded) to like the dill/chocolate flavor so much, and found I wanted a little more amplified dill flavor. Not having any dried dill to execute the heat-and-sprinkle method, I resorted to dipping. Specifically, dipping in the homemade yogurt-dill-onion-garlic dressing that is perpetually in my fridge. This thrilled me to my toes. Why? I confess to loving chocolate + cultured milk (up thread), and the dill+chocolate+soured milk combination was a plus-one on all counts. Back atcha, Caroline1...give the additional dill dip a try! Thanks for a delicious little guilty pleasure!

                                                                                                                                                                                  1. re: cayjohan
                                                                                                                                                                                    Caroline1 RE: cayjohan Aug 14, 2012 04:12 PM

                                                                                                                                                                                    Isn't it a great surprise? But the dill/chocolate combination is also a dangerous solvent, so beware! It completely dissolves my will power. It's dangerous stuff! '-)

                                                                                                                                                                                    I'm so delighted to hear there's one more addict. Thanks for the report!

                                                                                                                                                                                    1. re: Caroline1
                                                                                                                                                                                      cayjohan RE: Caroline1 Aug 14, 2012 04:46 PM

                                                                                                                                                                                      I have never, on CH or other forums, found a weird combination that was so damn tasty. Bold? Yes. Rocking someone's food-combo world for the sake of shocking? Yes. But never the eye-opening combination of dill and chocolate. I'm trying to think of ways to exploit it to my...ahem...advantage,

                                                                                                                                                                                      One question, though...when you say dill chips, do you mean dill pickle chips, or potato chips only flavored with dill? I ask because in my markets, there's nothing DILL about chips if PICKLE is not included. In fact, I've never seen dill without the pickle attached in chipworld. The reason I inquire is that I find the fresh dill (in the dipping sauce) was such a fine flavor with that I wondered if the vinegar-y flavor is even necessary. So: do you find dill chips in your market that are NOT also pickley? Don't get me wrong; I'm a vinegar/sour/fermented fiend, and luuuurve the pickle, but the combination of dill and chocolate is so enticing now that I'd like to explore it a bit more without the distraction of the additive tartness that come with pickle chips.

                                                                                                                                                                                      Sheesh, maybe this should be a new herb+dessert combo. I'd be in. Thanks so much for tuning me into the flavor!

                                                                                                                                                                                      1. re: cayjohan
                                                                                                                                                                                        Caroline1 RE: cayjohan Aug 14, 2012 05:58 PM

                                                                                                                                                                                        I used dill weed flavored "kettle" ruffle cut potato chips that I bought in a "liquor/gourmet food boutique." I can't remember the brand, but I guarantee it wasn't a Frito Lay product. When I went back to get some more they were sold out. Several months later I did see the dill pckle flavored potato chips (whatever brand they were), but they didn't work nearly as well. Or taste nearly as good! If they were on my approved diet list, I would try making my own dill dusted kettle potato chips, but if I did that, I would just have to eat them all!

                                                                                                                                                                                        Oh my goodness! LOOKIE WHAT I FOUND! We may both be in big trouble!
                                                                                                                                                                                        http://www.taquitos.net/snacks.php?ca...

                                                                                                                                                                                        1. re: Caroline1
                                                                                                                                                                                          cayjohan RE: Caroline1 Aug 14, 2012 06:48 PM

                                                                                                                                                                                          Oof, did I not already mention both roads and perdition? These sound marvelous : http://www.taquitos.net/snacks.php?sn... We love the Terra chips and are unrepentant.

                                                                                                                                                                                          My garden is filled with dill. My cupboard, with chocolate. Perdition, here we come.

                                                                                                                                                                                          1. re: cayjohan
                                                                                                                                                                                            Caroline1 RE: cayjohan Aug 14, 2012 07:55 PM

                                                                                                                                                                                            Sorry. I've just checked out every chip type and flavor at the Terra Chips web site, and there is no dill to be found on anything. That seems to be the case with a lot of the dill chips on the link I gave. I guess the rest of the world isn't as thrilled with dill as we are. Oh well, at least somebody is looking out for my hips.

                                                                                                                                                                                            1. re: Caroline1
                                                                                                                                                                                              mamachef RE: Caroline1 Aug 15, 2012 01:44 AM

                                                                                                                                                                                              Caroline1 and Cayjohan: You ladies are both exhibiting very dangerous symptoms: that of the "pusher" and that of the "user." I suggest you both pack a bag and fly to The Betty immediately, before you try figuring out how to crystallize dill so you can sniff it. :)
                                                                                                                                                                                              My darling daughter made a no-mayo potato salad for a family gathering that consisted of sliced cooked potatoes, sliced cooked eggs, sliced black olives, steamed haricots..........and a garlicky dill dressing that was so dang delicious it almost brought tears to my eyes. Oh me, oh my.

                                                                                                                                                                                              1. re: mamachef
                                                                                                                                                                                                Caroline1 RE: mamachef Aug 15, 2012 04:01 AM

                                                                                                                                                                                                I've been making a dill weed vinaigrette dressing for tossed green salads for more than thirty years now that always ensures a totally empty salad bowl by dessert time. Not that I always serve dessert... '-)

                                                                                                                                                                              2. re: Caroline1
                                                                                                                                                                                suzigirl RE: Caroline1 Jul 19, 2012 03:12 PM

                                                                                                                                                                                I bought a bag of dill chips today by Sylvia's They aren't kettle style but they are about to get the chocolate dip. This sounds weirdly good. Let ya know when i try. But I want to try it your way since I jumped the gun and bought pre made dill chips.

                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                  Caroline1 RE: suzigirl Jul 19, 2012 07:54 PM

                                                                                                                                                                                  Nothing wrong with pre-made dill chips! The dill-your-own-chips are because I can't find really good ready-mades where I shop. Am I reading right? Is "Sylvia's" a brand name? The other dilled ready made food I love is dilled rye bread. Can't find it around here either. I guess dill isn't a big deal in Texas. <sigh> Dill is rare, barbecue chips are everywhere. hmmm... Chocolate dipped chipotle barbecue potato chips...? hmmmm... I'm thinking... ... ... nah. I don't think so. But maybe?

                                                                                                                                                                                  1. re: Caroline1
                                                                                                                                                                                    suzigirl RE: Caroline1 Jul 20, 2012 09:22 AM

                                                                                                                                                                                    Sylvia's is a brand name. If you are a dill fan like me try cabots dill havarti. Soo sooo good.

                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                      mamachef RE: suzigirl Jul 20, 2012 10:34 AM

                                                                                                                                                                                      Amazing on a freshly-roasted turkey sandwich with dill mayonnaise, sliced tomato, shredded Romaine, lots of pepper.....

                                                                                                                                                                                      1. re: mamachef
                                                                                                                                                                                        suzigirl RE: mamachef Jul 20, 2012 10:48 AM

                                                                                                                                                                                        That sounds DILLicious. Love me some good dill flavored goodies. I wish it were more popular. I remember lunchables made a dill sauce for the deluxe combo in the late eighties that i still miss and regard fondly.

                                                                                                                                                                                        1. re: mamachef
                                                                                                                                                                                          e
                                                                                                                                                                                          ErnieD RE: mamachef Jul 22, 2012 09:24 PM

                                                                                                                                                                                          Ohdeargod, that sounds incredible. I'm kind if envisioning a version on rye bread right now, maybe even with a little sliced avocado.

                                                                                                                                                                                          edit-in reference to mamchef''s sam.

                                                                                                                                                                                          1. re: ErnieD
                                                                                                                                                                                            eclecticsynergy RE: ErnieD Jul 23, 2012 04:24 PM

                                                                                                                                                                                            re: dill-iciousness

                                                                                                                                                                                            My secret universal all-purpose dill horseradish remoulade, great on a smoked turkey sandwich, or with salmon or trout, or on a steak. Or with roast chicken. Or on a baked potato. Or in cucumber salad. Or on scrambled eggs. Or over hot egg noodles or in cold mac salad. Or on hot fresh corn or cold green beans Or on a roast beef sandwich. Or a meat loaf sandwich. Or a tuna sandwich. Or an egg salad sandwich. You get the idea.

                                                                                                                                                                                            Equal parts mayo & sour cream
                                                                                                                                                                                            Prepared horseradish
                                                                                                                                                                                            Onion powder for that toasted onion flavor
                                                                                                                                                                                            Lots of Dill!

                                                                                                                                                                                            Takes all of ninety seconds to mix up. Also great as a stand alone dip for chips, veggies, anything. Great for mozzarella sticks, french fries, onion rings, even apple slices, don't laugh...

                                                                                                                                                                                            Optional add-ins:
                                                                                                                                                                                            Minced red peppers and Louisiana sauce
                                                                                                                                                                                            Chopped red onion and black olives
                                                                                                                                                                                            Celery seed and smoked paprika

                                                                                                                                                                                            I've never tried it on a peanut butter sandwich but I wouldn't necessarily rule it out...

                                                                                                                                                                                            1. re: eclecticsynergy
                                                                                                                                                                                              mamachef RE: eclecticsynergy Aug 1, 2012 02:53 PM

                                                                                                                                                                                              Got this from the gal at the deli I get that sandwich from: "bloom" 1 T. dried dill in a T. dill brine, and blend w/ one T. sugar into two C. good mayo. I added a dash salt, and it was identical to theirs. I think that this, mixed w/ sour cream and thinned with milk, maybe with fresh dill and chopped cucumber and a little more vinegar, would be a GREAT salad dressing, too....

                                                                                                                                                                                      2. re: Caroline1
                                                                                                                                                                                        suzigirl RE: Caroline1 Aug 15, 2012 07:02 AM

                                                                                                                                                                                        Nix the BBQ chips/chocolate idea. Yes 'Sylvia's' is the brand name for sure. They are thin but nice and dilly. And not pickle, just dill. Its the same Sylvia that makes the hot sauces and corn bread mixes etc. Give a look around. Hope you find it. It is 'creamy dill in a tan bag with a black woman on the top of the bag.

                                                                                                                                                                              3. w
                                                                                                                                                                                wandajune6 RE: Goldendog Jul 19, 2012 09:17 AM

                                                                                                                                                                                I love cheap (Marachuan flavor is the best) ramen noodles with cabbage. Yum!

                                                                                                                                                                                I'm not sure if this is odd or not but we always put peanut butter on our pancakes growing up. Spread the (preferably chunky) pb on your pancake, add some syrup, and enjoy. I think my parents were just searching for ways to get us to eat protein since we didn't like meat. But it worked! Delicious!

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: wandajune6
                                                                                                                                                                                  l
                                                                                                                                                                                  laskiblue RE: wandajune6 Jul 19, 2012 08:16 PM

                                                                                                                                                                                  My mom loved peanut butter and maple syrup on her pancakes. That was one of two things she would drink ice cold milk with (the other was chocolate cake).

                                                                                                                                                                                  1. re: wandajune6
                                                                                                                                                                                    mamachef RE: wandajune6 Aug 1, 2012 02:55 PM

                                                                                                                                                                                    Ramen and cabbage. Oh, memories of college, and having to decide between food and liquor. Bet'cha can't guess which won. Which meant that dinner was often: hamburger, browned w/ soy sauce and garlic and onion, mixed w/ shredded cabbage and ramen (seasoned, but drained of most broth.) My boyfriend at the time thought it was the worst thing he ever saw and then went on and ate the entire recipe.

                                                                                                                                                                                  2. dave_c RE: Goldendog Jul 21, 2012 07:10 AM

                                                                                                                                                                                    Sandwiches:
                                                                                                                                                                                    1) Peanut butter and Chili Sauce (or Ketchup)
                                                                                                                                                                                    Back in the 70's, an elderly neighbor said she found a recipe in the newspaper for peanut butter and chili sauce (Heinz or Del Monte) sandwiches. The bread was toasted and slathered with PB and chili sauce.

                                                                                                                                                                                    It was surprising good. My brother and I recreated the sandwich at home using ketchup, which worked well too.

                                                                                                                                                                                    2) Mayonnaise (optional: potato chips)
                                                                                                                                                                                    I think everyone has eaten a mayo sandwich at least once in their lives.

                                                                                                                                                                                    Dips
                                                                                                                                                                                    1) Cream cheese and chili sauce (same stuff from sandwich 1, above)
                                                                                                                                                                                    2) Cream cheese and salsa

                                                                                                                                                                                    I'm not a fan of cream cheese and the first time someone made the dip I was very skeptical. However, with corn chips, it was a hit..

                                                                                                                                                                                    6 Replies
                                                                                                                                                                                    1. re: dave_c
                                                                                                                                                                                      p
                                                                                                                                                                                      pine time RE: dave_c Jul 21, 2012 08:44 AM

                                                                                                                                                                                      Variant on the mayo sandwich: mayo on saltines. Weirdly good.

                                                                                                                                                                                      1. re: dave_c
                                                                                                                                                                                        Caroline1 RE: dave_c Jul 21, 2012 12:51 PM

                                                                                                                                                                                        Oh, God, I can't believe I'm about to admit this in public, but for you, davec, here goes...

                                                                                                                                                                                        Thick peanut butter and mayonnaise on rye bread stuffed with 6 to 8 well placed pitted Kakamata olives, then piled with plenty of blue cheese crumbles before closing. It sort of reminds me of a great sardine sandwich without any fishiness. Oh dear... I think I have some rye bread...

                                                                                                                                                                                        1. re: Caroline1
                                                                                                                                                                                          jmcarthur8 RE: Caroline1 Jul 21, 2012 05:55 PM

                                                                                                                                                                                          I'm really on the fence about a mayo and banana on gooey whole wheat bread that a former employer loved to feed me.

                                                                                                                                                                                          Seemed like he always made them when I had already eaten, and he wouldn't take 'no, thank you' for an answer. So I never knew if I really liked them or not, just stuffing them down to appease him!

                                                                                                                                                                                          1. re: jmcarthur8
                                                                                                                                                                                            Caroline1 RE: jmcarthur8 Jul 21, 2012 07:42 PM

                                                                                                                                                                                            How good a peanut butter and mayo is depends more on how good the mayo is than the peanut butter. However, I like it best when sliced tomato is added, and maybe a nice lettuce leaf. But do NOT mess it up with bacon...!

                                                                                                                                                                                          2. re: Caroline1
                                                                                                                                                                                            dave_c RE: Caroline1 Jul 23, 2012 11:47 AM

                                                                                                                                                                                            Since you made a public confession, I'm willing to give your unami loaded sandwich a try. :-)
                                                                                                                                                                                            Rye bread toasted? I'm guessing the bread is toasted to melt the pb. At least for me, in sandwiches, molten pb is far superior to room temperature pb.

                                                                                                                                                                                            1. re: dave_c
                                                                                                                                                                                              jmcarthur8 RE: dave_c Jul 23, 2012 04:08 PM

                                                                                                                                                                                              +1 to the molten PB. On toasted sourdough, of course.

                                                                                                                                                                                        2. Pipenta RE: Goldendog Jul 22, 2012 03:38 PM

                                                                                                                                                                                          Marmite. I'd read about it, but it took me years before I finally broke down and bought a jar and tried it. Now I love it. I like it on buttered toast. I like it on sandwiches mixed with hummus. I like it on cheese. In fact, it can really help an otherwise less-than-memorable cheese.

                                                                                                                                                                                          I have yet to find a jar of Vegemite to try.

                                                                                                                                                                                          13 Replies
                                                                                                                                                                                          1. re: Pipenta
                                                                                                                                                                                            p
                                                                                                                                                                                            pine time RE: Pipenta Jul 23, 2012 11:22 AM

                                                                                                                                                                                            Saw a tiny jar of Marmite yesterday, but didn't buy it. Can you give me some idea what it tastes like?

                                                                                                                                                                                            1. re: pine time
                                                                                                                                                                                              h
                                                                                                                                                                                              HillJ RE: pine time Jul 23, 2012 11:30 AM

                                                                                                                                                                                              Like salty Worcestershire sauce in paste form.
                                                                                                                                                                                              Vegemite is a byproduct of beer brewing also sold in a solid paste.

                                                                                                                                                                                              1. re: pine time
                                                                                                                                                                                                j
                                                                                                                                                                                                jujuthomas RE: pine time Jul 23, 2012 11:32 AM

                                                                                                                                                                                                my DH loves Marmite. I do not care for it myself, but he's a happy man with a couple slices of toast w/ butter and marmite! it is very salty and yeasty.

                                                                                                                                                                                                1. re: pine time
                                                                                                                                                                                                  s
                                                                                                                                                                                                  staughton RE: pine time Jul 23, 2012 11:52 AM

                                                                                                                                                                                                  Basically salt, with a little yeast overtone. As the jar size would suggest, use it sparingly. It's not a peanut butter substitute, believe me.

                                                                                                                                                                                                  1. re: pine time
                                                                                                                                                                                                    c
                                                                                                                                                                                                    CanadaGirl RE: pine time Jul 23, 2012 04:23 PM

                                                                                                                                                                                                    I don't like it as a spread, but Marmite is great for upping the flavour in gravies and sauces. Just a small amount adds lots of umami to otherwise flat sauces. It's my gravy secret weapon.

                                                                                                                                                                                                    1. re: CanadaGirl
                                                                                                                                                                                                      suzigirl RE: CanadaGirl Jul 24, 2012 01:02 PM

                                                                                                                                                                                                      My boyfriends mom taught me that one. Really adds flavor when you are making pandrippings gravy. They are British. Not really popular here in the states. What about where you are CanadaGirl? Is it popular there?

                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                        c
                                                                                                                                                                                                        CanadaGirl RE: suzigirl Jul 24, 2012 01:24 PM

                                                                                                                                                                                                        I'm in Halifax, Nova Scotia. I wouldn't say that marmite is really popular, but it's also pretty easy to find, so I guess it sells relatively well.

                                                                                                                                                                                                        1. re: CanadaGirl
                                                                                                                                                                                                          Caroline1 RE: CanadaGirl Jul 24, 2012 05:29 PM

                                                                                                                                                                                                          There are several traditional "gravy enhancers" that include Marmite, Bovril, and.... Rats! I can't think of the other one that is closely related to Marmite. Anyway, "Kitchen Bouquet" is also another. Home cooks don't use them so much any more because they've been supplanted by gravy mixes in an envelope. But they are tried and true, and alive and well in many professional and regional home kitchens.

                                                                                                                                                                                                          Another trick for enhancing the color of gravy I learned from my mother: When the gravy from the Thanksgiviing turkey was delicious but pale, she had a pet spoon she would add some granulated sugar to, hold it over the gas burner and let the sugar caramelize and boil, then when it was good and dark but not bitter, plunge it into the gravy and stir. Voila! Nice rich brown gravy that looked and tasted the way gravy is supposed to look and taste. Getting the caramelized sugar off the spoon can be difficult. Hence her "dedicated spoon." Works like a charm!

                                                                                                                                                                                                          1. re: Caroline1
                                                                                                                                                                                                            dave_c RE: Caroline1 Jul 25, 2012 08:33 AM

                                                                                                                                                                                                            Re: Rats! I can't think of the other one that is closely related to Marmite.

                                                                                                                                                                                                            I think I speaka your language.
                                                                                                                                                                                                            I'll just smile and give you a vegemite sandwich.

                                                                                                                                                                                                            1. re: dave_c
                                                                                                                                                                                                              Caroline1 RE: dave_c Jul 25, 2012 03:00 PM

                                                                                                                                                                                                              That's the one...! Vegemite! How could I forget Vegemite? It sounds like a veggie version of Mighty Mouse. '-)

                                                                                                                                                                                                            2. re: Caroline1
                                                                                                                                                                                                              eclecticsynergy RE: Caroline1 Jul 28, 2012 01:58 PM

                                                                                                                                                                                                              My absolute favorite gravy enhancer is Maggi Seasoning. It's umami supercharged in a bottle.

                                                                                                                                                                                                              1. re: Caroline1
                                                                                                                                                                                                                l
                                                                                                                                                                                                                laskiblue RE: Caroline1 Jul 28, 2012 06:21 PM

                                                                                                                                                                                                                My mom always had a bottle of Kitchen Bouquet in the cupboard. As I read the words, I could instantly see the bottle in my mind -- red cap, yellow label. :-)

                                                                                                                                                                                                        2. re: pine time
                                                                                                                                                                                                          Becca Porter RE: pine time Jul 24, 2012 02:41 PM

                                                                                                                                                                                                          Google Nigella's Marmite pasta! Delicious, kid friendly, and very quick...

                                                                                                                                                                                                      2. jmcarthur8 RE: Goldendog Aug 1, 2012 02:22 PM

                                                                                                                                                                                                        My mother used to make a casserole called "Yankee Noodle" back in the 60's that had elbow macaroni, ground beef, corn and green peppers, something tomatoey and cheddar cheese. I don't know what proportions, or what else was in it, and I haven't ever tried to make it, but I loved it as a kid. There was something yummy about the sweet corn in there with the beef and the green peppers. Lots of textures and flavors.

                                                                                                                                                                                                        1. dave_c RE: Goldendog Aug 1, 2012 03:21 PM

                                                                                                                                                                                                          My college roommate used to take McD's Cheeseburgers (sometimes a Big Mac when he splurged) and add a pile of french fries into the burger.

                                                                                                                                                                                                          I tried the french fry burger but it wasn't for me. Personally, I thought it was weird, but my SO says it was quite common.

                                                                                                                                                                                                          1. dave_c RE: Goldendog Aug 10, 2012 08:31 AM

                                                                                                                                                                                                            Was recently at a Mexican festival where I noticed the popular item was elote - a corn on the cob covered with cheese (cojita?) and dusted with chili powder. All of this is so far so good.

                                                                                                                                                                                                            What helped the finely grated cheese stick to the corn was mayonnaise. The roasted corn is brushed with mayo, coated with cheese and dusted with chili powder. Mayo and on corn on the cob? That's crazy talk!

                                                                                                                                                                                                            Overall, it was a very good ear of corn. The mayo was not noticeable, the cheese wasn't overly salty and the chili powder gave the corn a nice little kick.

                                                                                                                                                                                                            12 Replies
                                                                                                                                                                                                            1. re: dave_c
                                                                                                                                                                                                              ennuisans RE: dave_c Aug 10, 2012 10:20 AM

                                                                                                                                                                                                              Those things are fan-tastic.

                                                                                                                                                                                                              1. re: dave_c
                                                                                                                                                                                                                t
                                                                                                                                                                                                                The Big Crunch RE: dave_c Aug 10, 2012 11:21 AM

                                                                                                                                                                                                                They serve those at a restaurant nearby. They are amazing!! However, I've been using dustings of chili powder and flavored butter (lime butter in particular) on my grilled corn for years.

                                                                                                                                                                                                                1. re: dave_c
                                                                                                                                                                                                                  Caroline1 RE: dave_c Aug 11, 2012 11:52 PM

                                                                                                                                                                                                                  Mayonnaise is not as crazy an idea as it seems at first thought. Check out the ingredients on the jar. It is primarily oil. If you want a nice glaze on roasted chicken without a lot of basting, try slathering it generously with mayonnaise (NOT Miracle Whip!!!), dusting it with spices of choice (the spices can go under or over the mayonnaise) and roasting. My mother used to make a chocolate mayonnaise cake in which the mayonnaise replaced the shortening and eggs. Sometimes mayonnaise is a pretty good "fat substitute." If you use mayonnaise in place of butter when making mashed potatoes, the potatoes will come out whiter than usual and nicely flavored and fattened.

                                                                                                                                                                                                                  1. re: Caroline1
                                                                                                                                                                                                                    j
                                                                                                                                                                                                                    Jackie007 RE: Caroline1 Aug 12, 2012 12:12 AM

                                                                                                                                                                                                                    Yep, I do the same thing.

                                                                                                                                                                                                                    1. re: Caroline1
                                                                                                                                                                                                                      jmcarthur8 RE: Caroline1 Aug 12, 2012 02:18 PM

                                                                                                                                                                                                                      I rub mayo all over my chicken parts before the breadcrumbs to make Pizza chicken (that's what my son called it when he was little, and the name stuck).
                                                                                                                                                                                                                      In the breadcrumbs, I mix shredded Parmesan, garlic powder, some oregano, basil, whatever Italian-y seasonings I feel like, and bake it.

                                                                                                                                                                                                                      1. re: jmcarthur8
                                                                                                                                                                                                                        scubadoo97 RE: jmcarthur8 Aug 13, 2012 05:31 PM

                                                                                                                                                                                                                        I'll coat my tuna with mayo, sometime wasabi mayo, before patting on panko or sesame seeds before searing.

                                                                                                                                                                                                                        1. re: scubadoo97
                                                                                                                                                                                                                          j
                                                                                                                                                                                                                          Jackie007 RE: scubadoo97 Aug 14, 2012 03:00 PM

                                                                                                                                                                                                                          I did sriracha mayo, actually.

                                                                                                                                                                                                                          1. re: Jackie007
                                                                                                                                                                                                                            scubadoo97 RE: Jackie007 Aug 15, 2012 05:53 AM

                                                                                                                                                                                                                            I use a sriracha mayo for spicy tuna.

                                                                                                                                                                                                                            1. re: scubadoo97
                                                                                                                                                                                                                              p
                                                                                                                                                                                                                              pine time RE: scubadoo97 Aug 17, 2012 11:40 AM

                                                                                                                                                                                                                              Did the same thing with some insipid tilapia (is that an oxymoron?). Then dipped in panko. Helped tremendously.

                                                                                                                                                                                                                              1. re: pine time
                                                                                                                                                                                                                                kubasd RE: pine time Aug 17, 2012 03:51 PM

                                                                                                                                                                                                                                nope, just redundant and repetitive ;)

                                                                                                                                                                                                                      2. re: Caroline1
                                                                                                                                                                                                                        c
                                                                                                                                                                                                                        cmtigger RE: Caroline1 Aug 12, 2012 05:20 PM

                                                                                                                                                                                                                        One of my favorite mayo tricks is to slather a fatty fish with it, then put thin slices of lemon on top and bake it until it's done.

                                                                                                                                                                                                                      3. re: dave_c
                                                                                                                                                                                                                        mamachef RE: dave_c Aug 12, 2012 04:21 PM

                                                                                                                                                                                                                        Oh, I love elotes. There's a lady locally who actually roasts the corn and then cuts it off the cob and serves the kernels in a paper cup, treated to the same delicious slather that you describe. And yes, the cheese was likely Cotija.

                                                                                                                                                                                                                      4. Bill Hunt RE: Goldendog Aug 13, 2012 08:34 PM

                                                                                                                                                                                                                        Deep fried (and stuffed) squash blossoms.

                                                                                                                                                                                                                        Hunt

                                                                                                                                                                                                                        1. Caroline1 RE: Goldendog Aug 14, 2012 12:27 AM

                                                                                                                                                                                                                          This week I've lucked out and bought a perfect "Tuscany" variety of cantaloupe. For me, perfectly ripened melons come along once every decade or so. Anyway, I have been making a "salad" of cantaloupe chunks and Kalamata olives. It's both very attractive to look at and delicious to eat. Twice now I've made enough for two or three meals, then ended up eating the whole thing and leaving the rest of the meal for later. Eye appeal AND it makes my taste buds very happy! What could be better than that?

                                                                                                                                                                                                                          13 Replies
                                                                                                                                                                                                                          1. re: Caroline1
                                                                                                                                                                                                                            mamachef RE: Caroline1 Aug 14, 2012 05:03 AM

                                                                                                                                                                                                                            Ooooh, I would NEVER laugh at this, dear lady. It sounds fantastic, and it also sounds like something I'll be making very soon, though I'm afraid I can't get melons as good as yours. (? ;) It sounds something like that salad with watermelon chunks, olives, feta cheese crumbles, and a little chopped mint; absolutely delicious. I can see this going beautifully with a grilled chicken or fish dinner.

                                                                                                                                                                                                                            1. re: mamachef
                                                                                                                                                                                                                              Caroline1 RE: mamachef Aug 14, 2012 06:12 AM

                                                                                                                                                                                                                              I've thought about trying a few cumbles of feta, but it is so good with just the melon and olives, I suspect it will diminish it. In a way it reminds me of the classic prosciutto slice wrapped around a wedge of cantaloupe that used to be served as an elegant first course (hors d'ouvre) way back in my prime. The sad thing for me is that it is so rare to find any type of perfectly ripened cantaloupe. Maybe I need to add the dish to my bucket list? '-)

                                                                                                                                                                                                                              1. re: Caroline1
                                                                                                                                                                                                                                mamachef RE: Caroline1 Aug 15, 2012 01:47 AM

                                                                                                                                                                                                                                That's what it made me think of because the olives are so umami; all that salty brine, all that depth......and of course that should be on your list!!

                                                                                                                                                                                                                              2. re: mamachef
                                                                                                                                                                                                                                c
                                                                                                                                                                                                                                CanadaGirl RE: mamachef Aug 14, 2012 06:26 AM

                                                                                                                                                                                                                                That watermelon salad is one of my favourite things in the world. Yum :)

                                                                                                                                                                                                                                1. re: CanadaGirl
                                                                                                                                                                                                                                  mamachef RE: CanadaGirl Aug 15, 2012 01:46 AM

                                                                                                                                                                                                                                  You and me both, Canada Girl. Dangerously so; as in I can't make it too long before serving it, because......I'll eat it. (Now where did that damn salad go? It was just here......)

                                                                                                                                                                                                                              3. re: Caroline1
                                                                                                                                                                                                                                scubadoo97 RE: Caroline1 Aug 14, 2012 05:28 AM

                                                                                                                                                                                                                                The combination sound really good. How do the Tuscany varieties differ from the standard California cantaloupes?

                                                                                                                                                                                                                                1. re: scubadoo97
                                                                                                                                                                                                                                  Caroline1 RE: scubadoo97 Aug 14, 2012 06:02 AM

                                                                                                                                                                                                                                  As far as I can see, the primary difference between the "Tuscany" cantaloupe and others is that the "ribs" that run from stem to blossom end are deeper and more pronounced than in a "regular" cantaloupe and remain light green when ripe. Also the flavor is, for want of a better word, "fuller." But I think any nicely ripened cantaloupe will work.

                                                                                                                                                                                                                                  1. re: Caroline1
                                                                                                                                                                                                                                    jmcarthur8 RE: Caroline1 Aug 14, 2012 09:19 AM

                                                                                                                                                                                                                                    Is that what we always called Muskmelon in Indiana? They were ready at the farmstands at the end of the summer, just before apple season, and the flavor and odor were so much more heady than a grocery store cantaloupe.

                                                                                                                                                                                                                                    1. re: jmcarthur8
                                                                                                                                                                                                                                      Caroline1 RE: jmcarthur8 Aug 14, 2012 12:33 PM

                                                                                                                                                                                                                                      I've always seen muskmelon marketed as muskmelon, but in today's jargon crazy food world, who knows? Or maybe a hybrid?

                                                                                                                                                                                                                                      1. re: jmcarthur8
                                                                                                                                                                                                                                        d
                                                                                                                                                                                                                                        DebinIndiana RE: jmcarthur8 Sep 8, 2013 08:43 AM

                                                                                                                                                                                                                                        As another Indiana girl, I say yes. It's just a regional generic name. There may be many varieties of cantaloupe, but Indiana muskmelon (or, as often, "mushmelon") is always cantaloupe of one kind or another.

                                                                                                                                                                                                                                        Interesting that wikipedia identifies muskmelon as "a species of melon that has been developed into many cultivated varieties" including honeydew and cantaloupe. We Hoosiers never call a honeydew a muskmelon, but we grow hundreds of cantaloupe for every honeydew.

                                                                                                                                                                                                                                        I can still find great muskmelon at my farmers market (early September), and I never even bother to buy from the grocery once the Indiana melons are gone. The difference is as dramatic as that between shipped in winter tomatoes and in-season local toms.

                                                                                                                                                                                                                                        We often call bell/green peppers "mangoes," too.

                                                                                                                                                                                                                                  2. re: Caroline1
                                                                                                                                                                                                                                    MGZ RE: Caroline1 Aug 18, 2012 05:48 AM

                                                                                                                                                                                                                                    Caroline, my friend, days ago I read your post and thought, "OK, good cantaloupe coupled with a salty-spicy fat is a solid concept (I like salami more that prosciutto)." Nevertheless, my preferred use of olives has always been at the bottom of a cold glass of gin. On the other hand, one of my own favorite ways to enjoy the "peak of the season" melons (it actually works for musk, honeydew, and water as well) is to pair them with "peak of the season" chiles, especially habaneros.

                                                                                                                                                                                                                                    Yesterday, at the Farmers' Market I found a gorgeous 'loupe and thought, "I'm in." Now, usually, my melon/chile breakfast is a "slice with a chunk" kinda thing. Your dish, however, had inspired me to transform it into a bit of a salad. So, I cut the melon into smaller chunks, chopped the habanero slices, added some Frantoia olive oil, some salt and pepper, and, since they also looked good at the market, some super-thinly sliced shallots. At bottom - Thank you for a lovely breakfast.

                                                                                                                                                                                                                                    One tasting note: Though the oil, salt, and pepper permitted the fatty/salty/flavor thing of the olives to be replicated, I would not use habaneros the next time I make it. Even for an asbestos lined palate like mine they were a bit overpowering to the subtler tastes. So, for any of you kids thinking about trying something like this at home, I suggest using a jalapeno or a serrano, or even, as I intend to try for tomorrow's breakfast, a freshly roasted (just got my shipment) Hatch chile.

                                                                                                                                                                                                                                    1. re: MGZ
                                                                                                                                                                                                                                      Caroline1 RE: MGZ Aug 18, 2012 07:20 AM

                                                                                                                                                                                                                                      Thanks for sharing, but I will admit to thinking, "Chile head!" when I got to "habanero"! Have you tried the mild habanero developed by Texas A&M? I haven't found them in any store, but they supposedly have the flavor of habanereros with the heat of an Anaheim. If you aren't cursed with brown thumbs (I am and even plastic plants wither and turn yellow on me) you can buy the seeds on line. Meanwhile I've got to find some Hatch chiles. I need my annual chile relleno fix! And if I can just find another perfectly ripened cantaloup, I'll give your recipe a shot. But this gringa tongue ain't going near it with untamed habaneros!

                                                                                                                                                                                                                                    2. re: Caroline1
                                                                                                                                                                                                                                      d
                                                                                                                                                                                                                                      DebinIndiana RE: Caroline1 Sep 8, 2013 08:51 AM

                                                                                                                                                                                                                                      Oh, and I like my cantaloupe with Tajin -- yum! I discovered this very recently (Indiana, you know) and love it.

                                                                                                                                                                                                                                    3. maabso RE: Goldendog Aug 16, 2012 09:35 AM

                                                                                                                                                                                                                                      Pepsi and peanuts. Dump a handful of peanuts into a glass of pepsi (or coke, whatever) and slurp them up one by one with each sip. Bonus if the peanuts are salted :) Does anybody else do this?

                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                      1. re: maabso
                                                                                                                                                                                                                                        c
                                                                                                                                                                                                                                        CanadaGirl RE: maabso Aug 16, 2012 11:30 AM

                                                                                                                                                                                                                                        How much fizz gets lost?

                                                                                                                                                                                                                                        1. re: CanadaGirl
                                                                                                                                                                                                                                          maabso RE: CanadaGirl Aug 16, 2012 12:04 PM

                                                                                                                                                                                                                                          Not sure, I'm usually finished my cup pretty quickly when those peanuts are in there. I can't help taking sip after sip! I wouldn't recommend having the peanuts sit in there for too long thouh, they may absorb too much liquid and get soft.

                                                                                                                                                                                                                                          1. re: maabso
                                                                                                                                                                                                                                            smithareeny RE: maabso Aug 16, 2012 12:20 PM

                                                                                                                                                                                                                                            Candy Corn mixed with Planters Dry Roasted Peanuts. I keep a jar at my desk.
                                                                                                                                                                                                                                            When I was a kid my Mom made "Beanie, Meaty, Cheesy". Brown ground beef, add any kind of bean (I like refried) and cover with grated cheese. Yummy.
                                                                                                                                                                                                                                            I love a roast beef sandwich with a canned ortega green chili on top. From my days at Carls Jr.
                                                                                                                                                                                                                                            I used to always eat pb, mayo and american cheese sandwiches.
                                                                                                                                                                                                                                            I spread mayo on the bread to grill my grilled cheese sandwiches. I like it better that butter.

                                                                                                                                                                                                                                            1. re: smithareeny
                                                                                                                                                                                                                                              j
                                                                                                                                                                                                                                              jujuthomas RE: smithareeny Aug 16, 2012 01:04 PM

                                                                                                                                                                                                                                              omg. I'd totally forgotten about PB and mayo (well, my mom bought miracle whip) sandwiches! don't think I could eat one now tho.

                                                                                                                                                                                                                                        2. re: maabso
                                                                                                                                                                                                                                          dave_c RE: maabso Aug 16, 2012 12:16 PM

                                                                                                                                                                                                                                          I tried this when I lived in the South. It was okay. I haven't really picked up that habit.

                                                                                                                                                                                                                                          1. re: maabso
                                                                                                                                                                                                                                            rabaja RE: maabso Aug 16, 2012 01:26 PM

                                                                                                                                                                                                                                            As a kid, I watched Sissy Spacek do this in the movie, Crimes of the Heart. She made that particular snacky beverage look so good!
                                                                                                                                                                                                                                            All these years later, and I still haven't tried it.

                                                                                                                                                                                                                                            1. re: maabso
                                                                                                                                                                                                                                              p
                                                                                                                                                                                                                                              pine time RE: maabso Aug 17, 2012 11:42 AM

                                                                                                                                                                                                                                              Pepsi and salted peanuts were a mainstay of my southern childhood (altho' we called it "Peps" for some unknown reason).

                                                                                                                                                                                                                                            2. s
                                                                                                                                                                                                                                              Skitter RE: Goldendog Aug 16, 2012 01:15 PM

                                                                                                                                                                                                                                              My mom used to give us dandelion greens with vinegar and glass of juice that turned into jello by morning

                                                                                                                                                                                                                                              1. d
                                                                                                                                                                                                                                                DebinIndiana RE: Goldendog Sep 8, 2013 08:55 AM

                                                                                                                                                                                                                                                I have already exposed this recipe on a previous thread, so I should mention it here, where it fits so well. Peanut Butter Fudge made with .. wait for it ... Velveeta.

                                                                                                                                                                                                                                                This recipe works because Velveeta actually has no taste, but really creamy texture, and because kids LOVE to make this recipe.

                                                                                                                                                                                                                                                Show Hidden Posts