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Post by bixaorellana on May 14, 2010 14:49:41 GMT
Are you referring to "chipped beef on toast"? That's the one. I don't think I've ever eaten it. I think it's made from dried beef. Apparently it's still available in the same presentation I remember from childhood. We put it on sandwiches sometime. I liked it with that pimento cream cheese that came in the same kind of little glass. Regular old fashioned favorites at home are sausage and mash, shepherd's pie, rice pudding, mince and dumplings. Cold weather food! What is the mash in sausage & mash, please? And for that matter, the mince in mince and dumplings is ground beef? Is it loose or formed into balls or something?
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Post by lagatta on May 14, 2010 19:56:31 GMT
Mash is simply mashed potatoes, usually, though you can have a mash of different veg mixed with potato, for example celeriac or little white turnips. Mince is a synonym for ground meat, usually beef, though you could have lamb or veal mince.
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Post by Deleted on May 14, 2010 20:53:16 GMT
I always liked SOS, the same way I liked chicken-a-la-king. But of course that was before the age of 10. Children are not too hard to please when meat and sauce are involved.
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Post by Don Cuevas on May 14, 2010 22:59:19 GMT
SOS is based on the same sauce as for biscuits and sausage gravy. Definitely ribsticking stuff.
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Post by tillystar on May 15, 2010 12:05:44 GMT
Yes mince is what we call ground meat in Engand - but in mince and dumplings it is cooked with onions, peas, carrots and stock in a casserole.
I just thought of another favorite - Scotch Broth. It's a soup wth barley, lamb and root veggies.
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Post by bixaorellana on May 15, 2010 15:09:07 GMT
Thanks, Tilly.
Wonder if Cambell's still makes Scotch Broth. I remember seeing it less and less often, slowly disappearing along with their pepper pot -- a fine soup containing tripe.
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Post by lagatta on May 15, 2010 16:21:24 GMT
That was by far the best Campell's soup! It was actually spicy, at least by postwar standards.
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Post by bixaorellana on May 15, 2010 19:14:00 GMT
Yes! I had quite a thing for it when I lived in the States. It makes you wonder if perhaps in the past there was more variety in canned soups.
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Post by lagatta on May 15, 2010 21:44:12 GMT
I think there still is, but you have to go to other companies. Googling, I discovered that Campbell's pepper-pot soup is currently made in Canada. I thought it was a Caribbean-influenced recipe, as there are several recipes called "pepper-pot" on different islands - and no shortage of soups and stews made with tripe - but see that it is a rendering of "Philadelphia pepper-pot soup", an old recipe probably of German origin. Baxter's is a Scottish company that makes some lovely tinned soups. Often they can be expensive but I found some green pea soup with smoked bacon for 99 cents the other day - very nice. www.baxters.com/products/category-6-Soups.htmlI've also had good hearty tinned soups from Germany.
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Post by hwinpp on May 27, 2010 9:05:02 GMT
I also liked chicken a la king. Didn't they have that at A& W?
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Post by bixaorellana on May 27, 2010 15:35:51 GMT
LaGatta, do you have Progresso soups where you live? Some of them are quite nice additions to the pantry. Is chicken a la king in a cream sauce on top of noodles -- maybe with almonds on top? Old-fashioned food favorites from childhood that I still love are beans and rice, and "smothered" anything.
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Post by auntieannie on May 27, 2010 18:09:08 GMT
I believe i have never knowingly eaten tinned soup in my life. I've had powdered instant and have decided I'll try and avoid it in the future.
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Post by Deleted on May 27, 2010 18:56:25 GMT
As wonderful as fresh soup is, when I want soup, I don't even mind getting it out of the hot beverage machine on the autoroute for 1.20€.
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Post by lagatta on May 27, 2010 19:31:55 GMT
No we don't get Progresso products, but we do get Primo and some other Italian-Canadian lines that are probably very similar.
I rarely eat tinned soup, but it is nice to fall back on, especially when one is ill.
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Post by Deleted on May 27, 2010 20:08:11 GMT
It is always good to have emergency rations like that. North Korea might bomb us all one day.
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Post by Don Cuevas on May 28, 2010 7:58:34 GMT
Return to tapioca last night. I flavored it with cardamom seeds, vanilla and homemade "limoncello", based on Elixir de Agave, a sort of sweet (ugh, by itself) Tequila.
It is very pleasant. I just had some.
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Post by Don Cuevas on May 28, 2010 8:02:03 GMT
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Post by imec on May 29, 2010 17:32:15 GMT
Made classic Mac and Cheese last night - no, not from a box.
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Post by bixaorellana on May 29, 2010 20:06:38 GMT
That reminds me .......... I don't think anyone has mentioned tuna casserole yet.
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Post by Don Cuevas on May 30, 2010 11:47:01 GMT
Tna Noodle Casserole. That's something you'd probably never order in a restaurant. I once saw a "Tuna Casserole Sauce Mix" on the supermarket rack, along with the Taco Seasoning and Instant French Toast Batter Mix. I do like Tuna Casserole from time to time. Maybe once every 3 years or so. If I want it, I have to go out and buy Condensed Cream of Mushroom Soup, as I don't keep it stocked. This gets me to thinking...what if you were to get a nice piece of fresh tuna, lightly cook it, then saute some good, tasty mushroms, make a mushroom sauce with a little white wine and proper seasonings; have some homemade egg noodles, and Voilá! A new wave Tuna Noodle Casserole. Nahhh.Not worth the hassle nor the expense.O.k. Try again. Sashimi grade tuna over cold Japanese noodles (soba?) with enoki mushrooms in a light, sake-soy broth with a touch of wasabi?? Variant: slced sashimi-grade tuna over cold noodles in a sake-soy broth, litle mushrooms, sowered with shredded daikon.
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Post by bixaorellana on May 30, 2010 17:46:44 GMT
You make tuna casserole with mushroom soup?
I do a white sauce with some cheese for mine.
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Post by Deleted on May 30, 2010 18:31:45 GMT
I don't think I have ever eaten tuna casserole. Of course, that's the French mother effect of childhood, but my parents really did like macaroni and cheese in later years, never out of a box. Their version was quite crunchy due to extreme au-gratining, but it wasn't bad. Nothing like the American version, which is always 'creamy.'
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Post by bixaorellana on May 30, 2010 22:00:22 GMT
Not true that the American version is always creamy. I know lots of people who never knew about the boxed kind, and who strive for a nice crust on top.
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Post by Deleted on May 31, 2010 17:02:50 GMT
I think the Kraft orange version is engraved in just about everybody's mind now as the best known version and any other sort would be considered to be some sort of regional or foreign-inspired quirk, if not a 'kitchen error'. The French version, for example, is often quite dry (even too dry for me), because they mix the macaroni with just butter and emmental, and the oven can really take most of the moisture out.
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Post by Deleted on May 31, 2010 17:50:39 GMT
I had some macaroni and cheese recently (as a side dish at dinner) and it had a nice crust on top and not too creamy. The cheese was not 'American' either,cheddar and gruyere. At the same restaurant they served spoon bread in a small earthenware terrine,had molasses in it. I hadn't tasted that or heard of in years. Real comfort food.
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Post by Deleted on May 31, 2010 17:58:07 GMT
Frankly, I prefer it creamy. Cream is the real comfort of such a dish, as fattening as possible. I have been railing against 'crunchiness' for years on both sides of the ocean. As far as I'm concerned, if something is crunchy, it wasn't cooked properly.
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Post by Deleted on May 31, 2010 19:12:39 GMT
I remember getting in an argument with my father during one visit, because we went to get some stuff at KFC. With the choice of 'regular' or 'extra crispy,' we diverged immediately. At that time, it seemed that every single TV commercial made a point of gushing about how crispy or crunchy every single product was -- from lettuce to chicken. Funny, the last time I visited my brother in California, I saw that things had moved on and it appeared that every single item sold had to be dipped in something -- cheese sauce, chocolate sauce, salsa, butter or whatever. Dip, dip, dip. Dipping is of course sensual and when properly photographed, it fires the imagination. Once I pointed it out, both my brother and sister-in-law started noticing it in every commercial. "OMG, what are they doing to us?" they asked. "We never noticed it until you pointed it out." I wonder what the current food necessity is. (In France, every food commercial is now shown with health warnings which take all of the fun out of food -- there is a big message at the bottom of the screen with a variety of messages such as "Avoid eating too much salt, fat or sugar" or "It is important to engage in physical activity regularly" or "You should eat at least 5 portions of fruit and vegetables every day." -- Eat and die.)
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Post by bixaorellana on Jun 3, 2010 18:00:58 GMT
You don't remember a few years ago when food was "soothing"? Eeeeeee. This wasn't in commercials so much as in writing about food. It conjured up an image of some self-absorbed adult endlessly licking pudding off a spoon in an infantile way. Mmmmm ~~ extra crispy, dip dip dip ~~ mmmm ~~ extra fattening! You are on to something. Commercials simultaneously create a desire and point to a way to fulfill it -- their products. France is pretty high up on the scale of health and longevity. However, maybe the traditional ways of eating are being eroded by convenience products and yes, commercials. The health advisories are probably a good idea. re: creamy baked dishes ~~ the crust on top keeps the moisture in the rest of the dish. People who don't care for crust should bake stuff like that in a deeper dish with less surface, or simply cover the whole thing with aluminum foil before baking.
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Post by auntieannie on Jun 5, 2010 21:11:36 GMT
don't start me on dipping!!!! now my colleagues complain if "dipping sauce" isn't delivered with the Pizza Hut pizza! Since when is it desireable to dip pizza, for heaven's sake!
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Post by bazfaz on Jun 5, 2010 21:48:42 GMT
France used to be high on drinking red wine which was held to counter the effect of all those animal fats in rich dishes. Wine drinking has plummetted. One third of the population say they never drink wine. I wonder how the statistics of life expectancy will change.
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