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Rediscovered Food

 
pollinator
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I was curious if anyone has rediscovered some food that you love?

For me it has been simply toast and honey.

For years, I have loved toast and butter in the morning, but not surprisingly, my triglycerides are through the roof. I got enough health problems, so I started thinking about ways to cut back on my butter. (Not on my popcorn though, let us not get completely crazy here). So I have rediscovered toast and honey. The best tasting is to toast the bread on a frying pan on the stove, then spread on some honey..

But what have you rediscovered lately?
 
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Yesterday, I made my very first Angel Food cake.  We wanted Strawberry Shortcake so when we went to the big city, I planned to buy an Angel Food Cake.  The big grocery store said they had it for $6.98.  I couldn't find one so I bought cake mix.  It was expensive though cheaper than a dozen eggs.

Another food item that I haven't had in a long time is Garlic Bread.

A hunk of French bread coated thick with butter, garlic and Parmesan cheese then toasted under the broiler.

Unfortunately, this is next to impossible unless I make some French bread.

Maybe I will just make some Garlic Toast.
 
gardener
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I have rediscovered several foods. Most are a tribute/rememberance of Mom. Some are common, some are unique.

Cream of wheat. Milk based, not water. This takes talent to pull off. Its poured on a plate, not in a bowl. Sprinkle with sugar/cinnamon.

Pour mans breakfast. Melt crisco in a hot skillet. Not a lot. About the same amount as you would use butter to make pancakes. Sprinkle sugar on the skillet or on bread. Put bread on the skillet. Melt the sugar onto the bread til golden brown. Gotta keep things moving.

Potato pancakes is another.

Some of these are monthly, some i may do once a decade. They are forgotten then remembered.
 
gardener
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Pies.
It started at Christmas when I made my family  tradition pumpkin/sweet potato pie(punkpotato!) that represents of my mixed race family.
I'd always used store bought crust, but not this time.
My mother can make a great pie from scratch,filling and crust.
I never could do a decent pie crust,  I always overworked them and ended up with something hard enough to cut glass.
At Christmas  I tried recipe for  "press in pie crust" and it works great!
Made a cherry pie, even used the same crust as a top crust by pressing between parchment paper and chilling it.
Took it to my brothers house for "tea".
He made brisket,  starting the night before.
Home made Cherry pie,  ice-cream,  melt in mouth brisket,  good times!

I find my self eyeing everything as potential pie filling.
When I've run out of butter, I switched to coconut oil and it's still good.
I'm going cheesecake next,  since they are actually cheese pies, anyway.

 
steward
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I have rediscovered cottage cheese again. I had a cottage cheese phase, as a kid, and I'm loving it again. I liked to mix cottage cheese with all sorts of jellies and jams and honeys, but now, I've rediscovered cottage cheese with fresh or fermented fruits. I adore the tasty flavor of the savoriness of the cottage cheese, sweetness of fresh fruit, and the tangy sourness of my fermented fruits.
 
gardener
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Banana pudding. As a kid it was with instant vanilla pudding and Nilla wafers.

Between going gluten-free and then whole food plant based,  I hadn't had it in years. But I have been experimenting with making vanilla Chia pudding and vanilla cookies and am enjoying the playing.
 
Travis Johnson
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Another rediscovered food I have found lately, is the lowly Tuna Melt.

Onto its own it does not get much fanfare, but I like to make mine now with homemade bread, then pan fry my bread on the stove, then in the tuna; mix in minced onion, carrot and celery. I heat this on the stove to get it warm, then mix in provalone cheese until its melted in. Then I mix in the mayonaise and spread it on the homemade bread. A nice bed of lettuce, and then several strips of bacon make this a true Tuna Melt!

It is not QUITE as good as a Rachel Sandwich, but darn close.

 
gardener & hugelmaster
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Cornbread & grits. Almost entirely gave up all corn the past dozen or so years. That just wasn't working anymore so I found an affordable trusted source & stocked up.

Fresh sour dough & wheat bread but to a lesser extent. Only been a year but it so good to have that going again too.







 
gardener
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I'll go all weird and ethnic on ya'll:  pierogies.

My maternal grandparents were born in Russia of German parents.  They immigrated to Canada in the 1930's speaking Russian as their first language and German as their second.  Of all the traditions they brought with them, one of the few that was passed down to the third generation was pierogies --- a kind of Eastern European ravioli.  It's a soft pasta dough rolled out, and then filled with either mashed potatoes and cheese, or if you want to get fancy, dry-curd cottage cheese (just the curds, not the whey).  You seal them up tightly at the seams and then boil them till the pasta is cooked,  You finish them by frying them for a minute or two in bacon and butter.  A few diced onions fried in the fat, some of the bacon bits . . . and you get the best heart-attack-on-a-plate you can imagine.

I hadn't had them in years, and I didn't think we could get the cheese curds to make them.  Then my Mom was in town and I asked if she'd make them.  They are a lot of work.  We found Queso Fresco at the Mexican market and it's almost exactly what my Grandmother used to use.

So for the last 3 years now, we make pierogies for Christmas.  I'll make a huge batch and freeze them.  Then we'll pop them out and boil them as needed.

One bite takes me back to childhood.
 
gardener & author
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wayne fajkus wrote:Cream of wheat. Milk based, not water. This takes talent to pull off. Its poured on a plate, not in a bowl. Sprinkle with sugar/cinnamon.



Mike Barkley wrote:Cornbread & grits.



Since I started using a pressure cooker, I've been making porridge sometimes, which I used to avoid, because of cleaning the pot. And I like it thick, which is hard to cook without stirring the whole time.

So what I do is, put an inch or two of water in the bottom of the pressure cooker, and then measure and mix the porridge, water or milk, salt, and any additional ingredients in a steel bowl. Stand the steel bowl in the water, close the top, bring it up to pressure, turn it off, and let it cool down naturally. Then I can eat it in the same bowl it was cooked in, and there's no chance of it burning and sticking. Much easier to clean!

For multiple people, Indian tiffins work great: stainless steel containers with a lid.
 
gardener
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grits!

also, over the last year or two I have delved into my memory, back to when I lived near areas with large Chinese populations and was lucky enough to be able to eat good northern Chinese (hot! Spicy! noodles! pickles!) food featuring lots of fresh produce. Where I live now I can get the produce but have to make it all myself. Luckily it tastes just as good as I remember it, if not better because the produce is coming from my garden. Thank goodness for the internet!
 
pollinator
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Sourdough bread.

I have only been making it for a year. I always loved other people’s sourdough breads, but only this past year made a starter and began a journey into baking it myself. I haven’t baked with regular yeast in that entire time.
 
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Dead fly biscuits at my Gran's.
 
pollinator
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It is my adoption of organic gardening beginning in the 70's which brought back my childhood food habits. When we visited my grandmother in West Virginia we ate food she'd grown in the garden! I was the oldest grandchild and so would be set at the table with a big bowl of green beans to string, or apples to core and cut up. Or she'd send me into the garden to pick blackberries or grapes. I probably picked up my love of gardens from her, and didn't mind the work, because the end result was some real good hillbilly country cuisine.

Now we grow stringless filet beans, have a little hand-cranked device to core and skin the apples, and grow varieties my grandma never heard of, but I do feel like I'm not only participating in something new, but also continuing to live with some very old traditions. Thanks grandma, and thanks to the ancestors.
 
Dave Burton
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I am also rediscovering the yumminess that sweet potatoes are. It has been a while since I have eaten a sweet potato, and I had one yesterday, with some nice warm butter. It was delicious! I had forgotten how yummy sweet potatoes are! They're almost like fruit, with how sweet they are, but they're also nice and warm!
 
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While staying with Grandparents for a few days, Grandma made boiled cabbage, and a burger patty. no bun for the burger, she just didn't use much bread.(early KETO?)
I never had boiled cabbage at home, because Dad preferred potato over cabbage.
This evening meal....Boiled cabbage and a burger patty, and a small salad.
Takes me back to 1970.
 
master pollinator
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I have taken to Okra.  For me, it lands somewhere between a vegetable and a herb. It really adds a kick.  I dehydrate it and keep it in pint canning jars to add to soups and stews.
 
Rebecca Norman
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I guess my mother must have hated turnips, because I'd never eaten one, and had the idea that turnips are heavy and dull.

When I came to Ladakh I discovered that fresh and raw, they are crunchy and sweet as a carrot. Cooked, I like them much better than cooked carrots, light and appealing. A tradition here where I live, as well as in neighboring Kashmir where they do it even better, is to cook meat in the pressure cooker with turnips. It's delicious!
 
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My grandparents ate the foods that were popular from war time, then it just became habit to feed us kids
Corned beef hash
Underwood deviled ham in a can
Grilled cheese with velveeta
Tuna casseroles

I do not eat these foods anymore, nor would I make them for my own children. But just thinking about them takes me back some kinda ways
 
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Rebecca Norman wrote:I guess my mother must have hated turnips, because I'd never eaten one, and had the idea that turnips are heavy and dull.

When I came to Ladakh I discovered that fresh and raw, they are crunchy and sweet as a carrot. Cooked, I like them much better than cooked carrots, light and appealing. A tradition here where I live, as well as in neighboring Kashmir where they do it even better, is to cook meat in the pressure cooker with turnips. It's delicious!



Do you have a recipe for the meat and turnips? Sounds delicious!

sandy
 
pollinator
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Patak’s Lime Pickle.

Various uses. All amazing. In a cheese sandwich is pretty unbeatable.
 
pollinator
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My grandmother made Swedish meatballs. They were amazing, and I doubt there was any recipe, but I’ve tried many variations over the years and nothing has ever come close. I can even remember the big green bowl on the table clear as day. A flavor lost forever, sadly.
 
pollinator
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My mother used to make some kind of meatballs with rice in them.  She called them "porcupine meatballs".  This thread reminded me, I need to find out how she made them.  I haven't had them in 40 years or more.
 
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I will never forget going to my grandparents at Christmas when I was a wee lad.  There were plates and platters and more platters of traditional German pastries like kranzkuchen and pfeffernusse.  Also little glass bowls with that old fashioned candy, like candy peanuts and the round fruit candy with bumps and the chewy stuff inside.  And always fondue.  Then we would go over to the wood burning fire place and there would be a pot of beef vegetable soup simmering away.  I cherish those memories.
 
pollinator
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pickle corn.... We use to make it in a very large crock and I loved it as a kid, but just had not made any in years.  I had a couple of ears of corn I was given and for some reason it made me think of the pickeled ones. Snice I only had the two ears I cut the corn off the cob and just did put it in a pint  jar along with the brine and a few days later  I am brought back to my childhood and the wonderful sour  crisp taste of the pickled corn.  
 
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I thought this sounded terrible as a kid when my older brothers would eat this, therefore I discovered this as an early "adult".

I really like to make a peanut butter, pickle, and salsa sandwich with the possibility of some variations.

To reduce the soggy sandwich that can be created, it helps to toast the bread, spread peanut butter on both pieces of bread, use a thick salsa, and drain or even blot the pickles to dry them off. Different types of peanut butter (or other nut butters), salsa, and pickles can all work and depend on individual taste. Other additions or substitutions that I like are onions, banana peppers, jalapeno peppers, bell peppers, and tomatoes. Several other ideas that would be really good that I have not tried yet would be bacon, ham, or other fresh veggies.
 
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Brown bread in a can (usually B&M) it is fantastic.  We used to put it on top in the clam boil, then slap a pad of butter on it when it came out all steaming hot. Did I mention, it's FANTASTIC.  
 
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Bologna. Or more appropriately, baloney; you can't spell the cheap stuff we ate with a "g", at least not with a straight face. After turning 20 or so and getting all picky I didn't eat it for years, but recently I had a wave of nostalgia and bought a pack.

My grandfather used to make us baloney cups: he'd put four slices of baloney in a big pan with some bacon grease, start frying it, and then when it started to cup up, add a small handful of shredded cheese inside. Once everything was sufficiently melty and browned, onto a piece of mustard-smeared Wonder Bread it went. Heaven!

So I made myself and the hubs some baloney cups, and we both really liked them. Maybe they're not for every day- maybe not even for every year- but definitely worth the occasional trip down memory lane.
 
pollinator
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mother used to make some kind of meatballs with rice in them.  She called them "porcupine meatballs".  This thread reminded me, I need to find out how she made them.  I haven't had them in 40 years or more. /quote]


Trace, my mom used to make the same thing in the 80's.
She would fry onions and parboil some rice, them fold that into a bowl of hamburger. Add salt and pepper to taste. Form into balls- or porcupines if you will.
Place in a pressure cooker.

The secret that always alluded me was the sauce that they were cooked in.

Campbell's tomato soup. Yup, the concentrate from the can stuff. Mix it a little thick and pour over the porcupines. Cook for 20 minutes and serve.

This was one of the few meat meals that I would eat as a kid (another was curried chicken), so we used to get this at least once a week. No one ever complained.
 
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Ok never knew anyone but my mom who did this but make grits put them in a bread pan over night then fry them in the morning bacon grease -lovely
Guy
 
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I spent alot of time at my grandma’s house and she cooked country cooking style!

I miss her strawberry jam with little strawberries in it! Her grape jelly was awesome too!

She used to make what she called rivals.  Its basic noodle dough only you take little bits off and boil it in the juice from a roast beef!

She was my biggest influence in values to me!
 
pollinator
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Guy Clark wrote:Ok never knew anyone but my mom who did this but make grits put them in a bread pan over night then fry them in the morning bacon grease -lovely
Guy



My mom used to do this for us too, but with cooked cornmeal, which I think is similar but maybe a little different to grits. (I've never tried grits... or is it what you call cornmeal down south?)

After frying, we'd eat the slices with butter and maple syrup. So good!

I now have my partner in love with cornmeal mush too, although I don't bother with the frying part usually. Just put butter and maple syrup directly on the mush after it's cooked. Makes a nice quick little dessert when we're in the mood.
 
Trace Oswald
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Chris Sturgeon wrote:

mother used to make some kind of meatballs with rice in them.  She called them "porcupine meatballs".  This thread reminded me, I need to find out how she made them.  I haven't had them in 40 years or more. /quote]


Trace, my mom used to make the same thing in the 80's.
She would fry onions and parboil some rice, them fold that into a bowl of hamburger. Add salt and pepper to taste. Form into balls- or porcupines if you will.
Place in a pressure cooker.

The secret that always alluded me was the sauce that they were cooked in.

Campbell's tomato soup. Yup, the concentrate from the can stuff. Mix it a little thick and pour over the porcupines. Cook for 20 minutes and serve.

This was one of the few meat meals that I would eat as a kid (another was curried chicken), so we used to get this at least once a week. No one ever complained.



Thanks for that Chris.
 
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