What's for dinner?
- Thread starter jazz lady
- Start date
You don't like Stewed Tomatoes?The horror of my youth.....
Want me to ask my mom for the recipe?
Nothing to it really.
Whole tomatoes chopped into med sized pieces, a little diced green pepper and onion, minced garlic clove, tablespoon of sugar and a touch of salt. Simmer it for a few minutes to cook the onion and peppers thoroughly and then break up a slice of bread or two into the pan to thicken.
Absolutely not.
But your recipe sounds exactly like what my mom used to make. That and creamed peas.
Never had creamed peas. Doesn't sound like a worthwhile effort or result.Absolutely not.
But your recipe sounds exactly like what my mom used to make. That and creamed peas.
They are vile but I'm the only person in my family who thinks so.
PJay
Well-Known Member
Same..want to revisit... I may like now. A lot of things I didn't like then, I like now. Miracle Whip for example. I know!The horror of my youth.....
Want me to ask my mom for the recipe?
PJay
Well-Known Member
Will try. Thank you.
Use San Marzano tomatoes if you can find them. They're better than the regular canned stuff.
PJay
Well-Known Member
Were you chef at one time? You seem to know food. Thanks for tip
PJay
Well-Known Member
No.
I just like to eat.
Grumpy
Well-Known Member
Reminded me of a Monty Python skit..one more slice of ham....but after looking at it, can't bring myself to post it...No.
I just like to eat.
Food Lion had Andouille on sale, so I grabbed some of that and a big box of red beans and rice to mix up. I hope it's edible. I really wish I hadn't looked it up to see what's in it and also hope it's an Americanized version and not very authentic. I read 100% pork and thought, "Great no chicken added for filler!" Sounds gross:
"Andouille is a large sausage made from the digestive tract of a single pig. In France, it's made by mixing onions and seasonings with the chopped or sliced strips of a pig's stomach and small intestines. Then, the mixture is put in a casing made from the pig's large intestine, poached, and allowed to cool.
Most andouille found in U.S. stores is Cajun-style. This type is made from the upper shoulder of a pig (often called the pork butt) and mixed with spicy seasonings. Instead of being poached, it is twice smoked."
"Andouille is a large sausage made from the digestive tract of a single pig. In France, it's made by mixing onions and seasonings with the chopped or sliced strips of a pig's stomach and small intestines. Then, the mixture is put in a casing made from the pig's large intestine, poached, and allowed to cool.
Most andouille found in U.S. stores is Cajun-style. This type is made from the upper shoulder of a pig (often called the pork butt) and mixed with spicy seasonings. Instead of being poached, it is twice smoked."
... with a wafer thin mint.Reminded me of a Monty Python skit..one more slice of ham....but after looking at it, can't bring myself to post it...
Wafer thin!
I've had a ribeye soaking in Japanese BBQ sauce for 48 hours and now that bad boy is on the grill. 