Sum Dum Gai
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Post by Sum Dum Gai on Sept 27, 2012 15:47:12 GMT -5
I still like the occasional frozen turkey pot pie. They're about the only processed crap I ate as a kid that still tastes good to me. I can't stand hamburger helper, Chef Boyardee, microwave dinners, etc. A couple times a year those little frozen pot pies really hit the spot though.
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milee
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Post by milee on Sept 27, 2012 15:49:05 GMT -5
I like the frozen pot pies, too. Don't like the weird "meat" cubes in them, so those have to be picked out, but the rest is gooey, junky, salty delicious.
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Opti
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Post by Opti on Sept 27, 2012 15:57:20 GMT -5
I see Campbell's has a line of Bisque soups plus they've changed one of their line of soups to new packaging. Healthy Request or something like that? The bad thing is it appears they still have yeast extract in them(MSG) so I probably will stay away from them. If they really wanted market share they should drop MSG and advertise that IMO.
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Sum Dum Gai
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Post by Sum Dum Gai on Sept 27, 2012 15:57:41 GMT -5
That's why I only get the turkey ones, they're the only weird little meat cubes that taste alright. Besides, there's only a couple in each pie anyway. It's like four bits of carrot, five peas, two or three meat cubes, and a ton of gravy.
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movingforward
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Post by movingforward on Sept 27, 2012 15:58:57 GMT -5
I was LOL at a hamburger helper commercial I saw the other day that was trying to pass it off as a home cooked meal. I am no food connoisseur but hamburger helper is far from what I would consider a home cooked meal.
ETA: Though I did love some cheeseburger macaroni as a child
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Sum Dum Gai
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Post by Sum Dum Gai on Sept 27, 2012 16:03:15 GMT -5
The only redeeming quality of hamburger helper is that it's better than tuna helper. That's it though.
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chiver78
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Post by chiver78 on Sept 27, 2012 16:15:55 GMT -5
Though I did love some cheeseburger macaroni as a child I get a very unnatural craving for cheeseburger macaroni maybe once a year. I'll use ground turkey, eat it until it's gone or I'm sick of it, and then I'm all set until the next craving. I don't know why or where the craving comes from, I never at that crap as a kid. the guys used to make it in college, but I was a complete vegetarian at that point. as far as pot pies go, I freeze my own.
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Tennesseer
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Post by Tennesseer on Sept 27, 2012 16:27:08 GMT -5
It's so easy to make your own soups today. The only 'canned" thing you might need is chicken, beef or vegetable stock. Just add fresh ingredients.
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zibazinski
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Post by zibazinski on Sept 27, 2012 16:41:10 GMT -5
We need those recipes!
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Loopdilou
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Post by Loopdilou on Sept 27, 2012 17:11:06 GMT -5
It's so easy to make your own soups today. The only 'canned" thing you might need is chicken, beef or vegetable stock. Just add fresh ingredients. Bah! Why buy stock? Half my freezer is chicken stock made out of rotisserie carcass and wilted veggies.
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Loopdilou
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Post by Loopdilou on Sept 27, 2012 17:16:54 GMT -5
Just had a super successful yellow split pea. 2 carrots, 2 celery, 1 onion, 1 sweet potato, 1 ham hock, 2 bay leaves, salt, 1 bag yellow split peas, cover with water and or stock, cook til peas melt.. pull out hock and bay leaves, blend the rest, chop the meat off the hock and toss back in, salt and pepper to taste and voila! It tasted like awesome.
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chiver78
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Post by chiver78 on Sept 27, 2012 17:17:03 GMT -5
It's so easy to make your own soups today. The only 'canned" thing you might need is chicken, beef or vegetable stock. Just add fresh ingredients. Bah! Why buy stock? Half my freezer is chicken stock made out of rotisserie carcass and wilted veggies.
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Tennesseer
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Post by Tennesseer on Sept 27, 2012 17:22:51 GMT -5
Bah! Why buy stock? Half my freezer is chicken stock made out of rotisserie carcass and wilted veggies. I have a bit of a problem with carcasses close to their original life form. I prefer to think chicken, beef and pork were born and raised in styrofoam packaging. If I had to slaughter my own animals for food I would most definitely become a vegetarian.
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Sum Dum Gai
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Post by Sum Dum Gai on Sept 27, 2012 17:27:16 GMT -5
A turkey is a little less appetizing when you have to hold it down, chop off it's head, watch it bleed out, then clean and feather it. I never helped slaughter anything bigger, but I imagine it's even worse.
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movingforward
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Post by movingforward on Sept 27, 2012 17:30:50 GMT -5
My food comes from the grocery store and restaurants. I am in complete denial about how it got there ;D
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Loopdilou
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Post by Loopdilou on Sept 27, 2012 17:50:59 GMT -5
My biggest problem is that I make more stock than I use.
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973beachbum
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Post by 973beachbum on Sept 27, 2012 18:06:02 GMT -5
Cambells soup had a big impact on this area. Years ago the plant in Camden was the biggest employer around and the trains ran from Cape May to Camden just because of it. People also started coming down from Camden to Wildwood for the day to work. If there was no work for them they used sit on the beach to eat their lunches until the next train came. They always had their lunch packed in shoe boxes so people started calling them "shoobies". I know no one on this board knows what I am talking about.
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Deleted
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Post by Deleted on Sept 27, 2012 18:42:21 GMT -5
How do you make homemade tomato soup? And how is that cheaper than .50 a can?
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chiver78
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Post by chiver78 on Sept 27, 2012 19:08:11 GMT -5
My biggest problem is that I make more stock than I use. I use a ridiculous amount of stock. how much stock are you making out there?
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Loopdilou
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Post by Loopdilou on Sept 27, 2012 20:31:30 GMT -5
My biggest problem is that I make more stock than I use. I use a ridiculous amount of stock. how much stock are you making out there? More than I use? I primarily use it for soups and I'm the only soup lover Winter depletes my stores more.
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Apple
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Post by Apple on Sept 27, 2012 20:43:14 GMT -5
I've never made shepherd's pie with ketchup, I usually do meat, veggies, some kind of gravy (if I use left over roast meat I make a gravy with the drippings) or, if no gravy, cream of mush soup, and top with the mashed potatoes. Didn't have shepherd's pie in Ireland (did have the most awesome potato soup ever there, and beef in guiness which I cannot duplicate no matter how hard I try) but did have it in England. Seemed pretty close to how I do it.
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Sum Dum Gai
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Post by Sum Dum Gai on Sept 27, 2012 20:47:03 GMT -5
Part of your problem is the beer. Guinness here isn't the same Guinness they have there. They make something like 12 different Guinness draught recipes. The ones for export are tweaked slightly to appeal more the palette of the country they're exporting too. So the Guinness draught you buy in the states is different from the non export Guinness you'll get Ireland.
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chiver78
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Post by chiver78 on Sept 27, 2012 20:51:14 GMT -5
I've never made shepherd's pie with ketchup, I usually do meat, veggies, some kind of gravy (if I use left over roast meat I make a gravy with the drippings) or, if no gravy, cream of mush soup, and top with the mashed potatoes. Didn't have shepherd's pie in Ireland (did have the most awesome potato soup ever there, and beef in guiness which I cannot duplicate no matter how hard I try) but did have it in England. Seemed pretty close to how I do it. I concur on the potato soup, I just loved the potato/leek I found on most menus. the vegetable soup in N. Ireland (UK) was unlike anything else I've ever had, and I would love to find a recipe I can make here at home. dark's spot on about the Guinness, though. all beers are going to be different here vs. there because of the water. I actually used to bring home shampoo when I was working in Europe, my hair looked a lot better when I used the stuff made over there lol...
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Apple
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Post by Apple on Sept 27, 2012 20:53:46 GMT -5
I noticed that about Guinness, I liked it there, not so much here because of how they have to process it. The dish didn't even come close though, so disappointing!
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chiver78
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Post by chiver78 on Sept 27, 2012 21:03:25 GMT -5
I use a ridiculous amount of stock. how much stock are you making out there? More than I use? I primarily use it for soups and I'm the only soup lover Winter depletes my stores more. winter totally depletes my stores more too, but I use it for so much more than just soups. soups are the least of my requirements! (most of my soups are chicken-based, so I will boil the meat straight out for broth) I make my stock out of rotisserie birds too, if you have extras, I'll gladly take 'em! other things I use stock for - extra liquid in sautes to be tossed with pastas, extra cooking liquid, rice/rice pilaf/mashed potato/polenta (instead of water), and the single largest winter menu item - risotto, in various flavors.
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Sum Dum Gai
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Post by Sum Dum Gai on Sept 27, 2012 21:17:41 GMT -5
It's not just the water. They change the grain bill as well. They have unique recipes for each export market they supply. Our uncivilized pilsner loving palettes couldn't possibly appreciate actual Irish Guinness.
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Deleted
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Post by Deleted on Sept 27, 2012 22:27:54 GMT -5
Browned hamburger on the bottom of a casserole dish, layered with corn, then topped with mashed potates. Often served with ketchup. THAT is not Shepard's Pie <<shudders repeatedly>>
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ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ
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Post by ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ on Sept 27, 2012 23:31:29 GMT -5
My mom had a meat grinder and used to take the left-over Sunday roast beef and grind it up for Shepherd's Pie the next day. She'd use that as the meat base, mixed with a bit of left-over gravy to keep it moist while baking, then top with mixed veggies (peas, carrots, corn) & mashed potatoes, and bake til the potatoes were golden-brown.
And it was served with gravy on the side for drizzling over it. (Or ketchup if that was your choice).
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Loopdilou
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Post by Loopdilou on Sept 27, 2012 23:37:19 GMT -5
I like mexican shepherd's pie.. taco meat, mashed taters, with chips and melted cheese. Nomnom.
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marvholly
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Post by marvholly on Sept 28, 2012 6:33:42 GMT -5
Hmmm. Could this be the result, at least partly, of an aging population?
I am a ‘boomer’ old enough to get full soc. I would LOVE to be able to buy canned/dehydrated soups (Campbells, Progresso, Knorr….) just for the convenience However, these days I MUST very tightly control the salt, fat and carb content of everything I eat. I am forced to make all my own soups.
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