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Author Topic: What is the one convenience food...  (Read 15745 times)
Matrinka
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« Reply #45: August 29, 2009, 12:20:19 am »

I secretly crave Underwood deviled ham.
I never cared much for it, but I can see the appeal.  Tim loves it.  When he was driving, that was one of the things I bought for him to take with, as it would stay good in the truck, and you can't trust him not to eat anything that has gone a bit weird.  At least with tinned meats, I need they weren't going to kill him, unlike the sandwiches from the convenience stores on the road.
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« Reply #46: August 29, 2009, 01:06:48 am »

I can't believe that neither I nor anyone else has mentioned this one yet.

Spam.

I like fried Spam & egg sandwiches. With mayo, salt & pepper. I am a salt fiend, and yes, I will salt Spam. 

I made a 'Southwestern Hawaiian Fusion Scrambled Eggs' a couple of weeks ago for a potluck at work (one of our techs is Hawaiian). I took Spam & diced it up along with some red & green bell peppers, onion and black olives. I sauteéd the Spam w/the onions & then sauteéd the peppers in the oil from the Spam & onions. I scrambled the eggs & added the other stuff to it. Epic nom! I was going to make some taro root hash browns but Vegas was rather lacking in taro root & I didn't know if jicama would make a decent substitute.
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« Reply #47: August 30, 2009, 01:58:16 pm »

Actually, Ramen is quite good if you don't use the seasoning pack that comes with it (which doesn't taste like it's suppose to and has a ton of sodium).  I like to dress it up so it really becomes a cheap base to an okay meal for one.  You can toss it with some veggies and cooked meat, for example.

My college kid loves "fancy" ramen.  Fish sauce, soy, sweet and hot pepper sauces, and garlic, garlic, garlic.

Brina
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« Reply #48: August 30, 2009, 02:31:21 pm »

My college kid loves "fancy" ramen.  Fish sauce, soy, sweet and hot pepper sauces, and garlic, garlic, garlic.

I do that a lot, too. It's yummy and so easy. I have a habit of drenching my ramen noodles in soy sauce...I probably go over board  Tongue
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« Reply #49: August 30, 2009, 04:21:18 pm »

My college kid loves "fancy" ramen.  Fish sauce, soy, sweet and hot pepper sauces, and garlic, garlic, garlic.

Brina

When my husband was working out of town, he roomed with a former inmate who taught him how to make "prison ramen" - noodles, a can of tuna, mayo, half the seasoning packet, and relish, with potato chips crumbled on top.  I know it sounds absolutely wretched, but it's actually pretty good!
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« Reply #50: August 31, 2009, 11:04:15 am »

When my husband was working out of town, he roomed with a former inmate who taught him how to make "prison ramen" - noodles, a can of tuna, mayo, half the seasoning packet, and relish, with potato chips crumbled on top.  I know it sounds absolutely wretched, but it's actually pretty good!

Add some spam and we have a new receipe for Lyricfox :p
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« Reply #51: August 31, 2009, 08:04:51 pm »

Add some spam and we have a new receipe for Lyricfox :p

OHGOD. SPAM and Ramen. What an atrocious combination.
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« Reply #52: September 01, 2009, 06:51:38 am »

I think you have it there but call it something different.  No, that's mac and cheese - what is it that you call mac and cheese again? Kraft dinner or something?

Anyway, hamburger helper is this horrible stuff in a box.  You brown ground beef, then add the noodles from the box and the god-awful seasoning packet from the box, some milk, some water, and simmer until the noodles are tender.  It may not sound that bad on paper, but it's HORRIBLE.  Kind of like cheeseburger macaroni, but gross-er.

It actually sounds completely disgusting! When did burgers have noodles added to the recipe?

Also, I really dislike Macaroni and cheese-always has the texture of soggy cotton wool, and generally tastes like it too!
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« Reply #53: September 01, 2009, 08:05:18 am »

It actually sounds completely disgusting! When did burgers have noodles added to the recipe?

Also, I really dislike Macaroni and cheese-always has the texture of soggy cotton wool, and generally tastes like it too!

oof - then it's being made wrong!

Not saying you have to like mac'n'cheese - but believe me, when I make it, it's not soggy OR tasteless!
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« Reply #54: September 01, 2009, 08:30:30 am »

oof - then it's being made wrong!

Not saying you have to like mac'n'cheese - but believe me, when I make it, it's not soggy OR tasteless!

The stuff from the box I've found usually is pretty nasty.  Hubby used to like it sometimes because it reminded him of his childhood, though now that he has to watch his sodium it's no longer a viable option.  I never could stand it.  Made-from-scratch, now, that is good stuff.  I need to get Grandma's recipe one of these days; she makes the best mac and cheese ever.
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« Reply #55: September 01, 2009, 06:41:36 pm »

oof - then it's being made wrong!

Not saying you have to like mac'n'cheese - but believe me, when I make it, it's not soggy OR tasteless!
From scratch, mac&cheese is a gourmet delight. 

Even the stuff from a box can be okay, if you make it carefully and ignore the directions a bit.  They always tell you to cook the noodles a bit too long, so they end up mushy.  Cook them only until they're al dente.  Then use a bit less milk, a touch more butter, add just a splash of Worchestershire and some pepper to taste, and cook over low heat until the cheese sauce thickens up properly.  Now it'll be good enough, but if you want it even better, turn it into a buttered casserole just large enough to hold it and pop it in a 350F oven for a bit, until it gets a bit browned on the sides and top.  So much better that way, though it is still rather too high in sodium for most people. 

Doing it from scratch is ever so much better.  I make a bechamel, add Worchestershire, pepper and about 2 cups of shredded cheddar, sharp, please, add that to my macaroni noodles, turn it into the casserole and bake, with a bit more cheddar added to the top, and again, bake until the top and sides are lightly browned.  Or, even better, I put individual servings into ramekins and bake them that way.  Everyone seems to love the browned cheese, so having your own small serving size gives you more of the browned bits per person.  Doing it from scratch cuts the sodium significantly, while making it taste 10x better, hands down.  That little splash of Worchestershire adds the only sodium that isn't already in the cheese and noodles, and I don't add more than a teaspoon for two cups of the sauce, which serves at least four people nicely.

I do keep a few boxes of the mac&cheese in the house, though.  It makes a reasonable lunch for when Taya is visiting, if you add a side of veggies or fruit.
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« Reply #56: September 01, 2009, 08:56:53 pm »

From scratch, mac&cheese is a gourmet delight. 



That's the way I make it too.  And really, if you just do it in the saucepan, you can do the sauce while the noodles are cooking and it doesn't take any longer than the boxed stuff. 
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« Reply #57: September 02, 2009, 08:28:35 am »

That's the way I make it too.  And really, if you just do it in the saucepan, you can do the sauce while the noodles are cooking and it doesn't take any longer than the boxed stuff. 

Yup.  If you like it soft, doing it from scratch isn't any more time consuming than doing the stuff out of the box in a way that makes it bloody edible.

Oh, just because I have to say this: Please don't add tuna and peas to the boxed stuff.  That's just wrong.

I love tuna.  Fresh tuna, especially, but tuna melts are pretty awesome, too, even made with tinned tuna, but tossing tuna and peas into mac&cheese creates the infamous Yellow Death, a meal my late first hubby made any time I was too busy with a garden or sewing project to make supper and he was home.  He was a CHEF!!!  He worked at a couple of Seattle's finest eating establishments!  He could create dishes that were to die for good, and this was his "fall back" for nights when I was busy.

I loved that man, but sometimes I wondered if he, perhaps, had a sadistic streak in him, because that stuff is foul.
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« Reply #58: September 10, 2009, 03:14:19 pm »

you will not eat? Not fast food like Mickey D's, but stuff that would go in your pantry to trot out if you need a meal in a hurry.

Those Betty Crocker boxed dinner things.

My brother and sister-in-law live on those things. Just looking at the boxes of that crap makes me want to gag because, for one thing, there's way too much sodium per serving in them. For another, they're tasteless. (Yes, I do know they're tasteless; I made one yonks ago when they first came out with them.)

I'll cook a chicken potpie (or something similar) from scratch any day before I make one of those things again.
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« Reply #59: September 10, 2009, 11:24:15 pm »

you will not eat? Not fast food like Mickey D's, but stuff that would go in your pantry to trot out if you need a meal in a hurry.


Pickled pig's feet. Oh HE** no!  The mere mention makes me rather grossed out.
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