On another thread talkin about Nanna sandwiches, brought this to mind. This is a dish my mom would make mostly for lunch. She would make a stack on White Bread and my brother and I would devour them. Is called "eggs with gravy" however the gravy is actually tomato sauce. It's an easy recipe: I use one 8 oz can of tomato sauce Season it salt, pepper, and whatever else you might like onions, garlic etc. In the frying pan cooked the tomato sauce until bubbling while it's hot add a few scrambled eggs stir continuously until cooked. Make a sandwich on white bread or Italian bread if you prefer. I've made this a few times but I never came out the same as my mom's, mine was too watery. I probably didn't thicken the tomato sauce enough. My wife tells me her mother made a similar thing except it wasn't with scrambled eggs she used whole eggs.
I'm familiar with "Eggs in Purgatory"... a dish made with a marinara-type sauce that is simmered, and then eggs are poached in the sauce.
I've ever had eggs in tomato sauce. My mother was British...I don't think they are "culinary curious."
When I was a kid on the farm there were animals slaughtered for the freezer. My grandparents believed in using "everything but the oink" when butchering pigs and I'd rather not think about some of the delicacies I ate back then.
Same here. There was no waste. We ate everything. Ooooh, those Rocky Mountain oysters! I ate quite a few of those when I was a wee one. I can't tell you how much wild game I grew up eating as well; squirrel, rabbit, deer, pheasant...you name it. I can't really stand the thought of having to eat it now, but I could if I was hungry. We hunted the woods for morel mushrooms and all kinds of berries.
I do not especially like raccoon or woodchuck. The one thing I won't eat is possum because they carry the most parasites of any animal. I am sure they would be dead after my crock pot treatment but even so... I drive by a lot of green wild black raspberries lately, while mowing the farm. Can almost taste the pies!
I have 3 three-ring binders full of recipes. Some are my mom's, some are printed off the internet, but most are probably my own -- conglomerations, tweaks, and alterations of existing recipes from somewhere. None of the latter have any quantities in them, only the ingredients themselves. After a number of years (or decades) of cooking, you don't need to know quantities, you just know by experience how much of this or that, seasonings, herbs, etc. to use. One thing I learned over the years is that the secret to soups or stews is getting a good base, which isn't necessarily quick. That will make or break it. I don't know what will happen to all those recipes when I croak, maybe my nieces will go through them and try some of them.
The finest vegetable broth ever is the water left after boiling burdock roots (I cut them into small pieces). My daughter also cooked up young amaranth purslane with today. She said the broth was good and PINK.
Wow!!! I'm impressed all of you are showing me cooking methods and ingredients that you won't find in a cookbook. I don't cook that often these days when I did I tried to create something that I felt would be very tasty and different sometimes I can actually visualize the end result.
Okay here's a question over the last year-and-a-half I've been trying coleslaw from every Deli and grocery store in the area. I find that I like the cabbage chopped very fine not course and the dressing creamy with a little sweetness to The Taste. I wonder if any of you make your own coleslaw if you have that special secret ingredient for the dressing. My coleslaw never comes out that good.
I usually buy a bag of Dole coleslaw (cabbage and carrots). For dressing I mix mayonnaise, a bit of apple cider vinegar, salt, pepper, a dab of mustard, and about a half-teaspoon of sugar. I mix the dressing and taste until it suits me before mixing it into the cabbage. I never measure any of it and I only make half the bag of coleslaw at a time for the 2 of us.
I always struggled to find a flavorful dressing, then I came upon this: Add some chopped onions and cook until it thickens. I always get a lot of compliments on it...people say it's darned near Marzetti's, but taste fresher and not as heavy. I've found the secret to almost any cooked slaw dressing (milk based or oil based) is to chop up some onions and cook them in the dressing. They impart a flavor to the dressing, and cooking them takes the bite out so they taste much better in the slaw. I tried simmering ginger root to give the dressing flavor but it never made any difference...onions work well. Another way to take the bitterness out of your slaw is to blanch the cabbage. Put your shredded cabbage in a stainless bowl, pour a couple of cups of hot water over it, put a dinner plate on top as a lid, let it sit for an hour, then drain it. You can add onion, green pepper and salt to the cabbage before blanching the slaw.
I'm exactly the same way. I also have a small report cover that has my pasta instructions and recipes in it, and another one for my sous vide stuff. I, too, hate to think of my recipes being lost to the ages. I've always freely shared my recipes in hopes they shall live on.