The recent thread on "all can recipes" got me to thinking.

Certain canned items, vegetables in particular, I find useful
and some have no redeeming value that I can see. For
example:

Canned tomatoes: good for sauces, especially when
the only real tomatoes you can get bear a strong
resemblance to plastic tennis balls.

Canned stewed tomatoes: Actually pretty good.

Canned mushrooms: OK for things like omelets, once
you rinse off the disgusting brine.

Canned sauerkraut: Not as good as bagged or jarred,
OK.

Canned corn: Not like fresh, but OK (again, when
drained and rinsed).

Canned potatoes: They can be used to make better
than passable home fries (again, when drained)

The are some others, too. But the one canned
vegetable product that I can find no redeeming value for
is canned asparagus. Ugh! Does anyone even eat
that stuff? (and I like fresh and frozen asparagus).

--
Tom Royer
Lead Engineer, Software Test
The MITRE Corporation
202 Burlington Road
Bedford, MA 01730
Voice: (781) 271-8399
Cell: (978) 290-2086
FAX: (781) 271-8500


"If you're not free to fail, you're not free." --Gene Burns

Tom Royer writes:

Ugh! Does anyone even eat
that stuff? (and I like fresh and frozen asparagus).


Well, yeah, I use it when it's an ingredient in a recipe, from omelette filling
to soup.

And I disagree with you on canned potatoes. Never found a canned potato that
didn't have a strange chemical taste.

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

Tom Royer wrote:
Canned potatoes: They can be used to make better
than passable home fries (again, when drained)

Which is what I made for breakfast today.
The homefries came out delicious.

Tom Royer wrote:

Canned potatoes: They can be used to make better
than passable home fries (again, when drained)

I really like canned new potatoes. Last night we have tenderloin for dinner
with stuffing (not my idea, my wife wanted it), new potatoes and green
beans. I ended up eat all but the one each my wife and two sons had of the
potatoes.

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

Tom Royer wrote:

The recent thread on "all can recipes" got me to thinking.

Certain canned items, vegetables in particular, I find useful
and some have no redeeming value that I can see. For
example:

Canned tomatoes: good for sauces, especially when
the only real tomatoes you can get bear a strong
resemblance to plastic tennis balls.

Canned stewed tomatoes: Actually pretty good.

Canned mushrooms: OK for things like omelets, once
you rinse off the disgusting brine.

Canned sauerkraut: Not as good as bagged or jarred,
OK.

Canned corn: Not like fresh, but OK (again, when
drained and rinsed).

Canned potatoes: They can be used to make better
than passable home fries (again, when drained)

The are some others, too. But the one canned
vegetable product that I can find no redeeming value for
is canned asparagus. Ugh! Does anyone even eat
that stuff? (and I like fresh and frozen asparagus).

Well, canned potatoes have always tasted a bit odd to me, and the
texture is suboptimal--unless things have changed in the many
years since I consumed them.

My mom occasionally would serve canned asparagus with French
Dressing--the bottled kind. That was okay. You have to think of
it as something other than asparagus though. No comparisons.

Canned corn and tomato products are useful, especially when they
are not in season.

I don't like canned mushrooms much, although I did use some to
augment a soup when I was sick recently. I still have no desire
to buy more.

Ah... How about canned beans (meaning legumes, not the grren
ones)? They can be very useful.

Canned beets can also be useful.

--
Jean B., ca 12 miles west of Boston

Jean B. wrote:

..
..
..

Canned beets can also be useful.


Indeed. They make wonderful projectiles.

---jkb

--
"Thank you, come again. Smithers, release the hounds."
-- Montgomery Burns

"Tom Royer" wrote in message
...
The recent thread on "all can recipes" got me to thinking.
The are some others, too. But the one canned
vegetable product that I can find no redeeming value for
is canned asparagus. Ugh! Does anyone even eat
that stuff? (and I like fresh and frozen asparagus).

Asparagus casserole. It's a recipie that my mom and grandma make, that I
like, but it's basically a processed food casserole. It might be better with
fresh indredients, but then it wouldn't taste like mom's and grandma's, and
for me, the dish is a comfort food, so I make it with the appropriate
processed foods.

I'm actually not a big fan of fresh asparagus. There are a few places I'll
eat it from, but most of it I've had has been tough...Like sticks of wood...

Of canned vegetable products, I use canned tomatoes and tomato paste for
spaghetti sauce. I'll also used canned mushrooms in spaghettis sauce, but
in anything else, I don't like them and have to use fresh mushrooms. I use
canned corn for a corn casserole recipie, but if I'm just eating corn, I get
preferably fresh or if it's not in season, I get frozen. Canned carrrots
for quick glazed carrots when I need a vegetable, but am way short on time.
I'm a total freak though, and when it comes to green beans, I only eat
canned. They're the only ones I've ever liked to eat my entire life from
the time I was first introudced to green beans as a young toddler to now at
age 24. My mom tried introducing my sister and I to fresh green beans
multiple times, but no luck. For me to eat green beans, they have to be
canned and then cooked in an iron skillet with either a few strips of bacon
or bacon grease. Probably defeats the purpose of green beans, but hey... I
figure we're all allowed a few disgusting foods.

I do use canned chicken broth and canned soups quite a bit for casseroles,
etc.

The only canned meats I'll use are canned tuna fish and salmon (for salmon
patties).

DRB saw Sally selling seashells by the seashore and told us all about
it on Sat, 10 Jan 2004 02:09:32 GMT:

I'm a total freak though, and when it comes to green beans, I only eat
canned. They're the only ones I've ever liked to eat my entire life from
the time I was first introudced to green beans as a young toddler to now at
age 24. My mom tried introducing my sister and I to fresh green beans
multiple times, but no luck. For me to eat green beans, they have to be
canned and then cooked in an iron skillet with either a few strips of bacon
or bacon grease. Probably defeats the purpose of green beans, but hey... I
figure we're all allowed a few disgusting foods.

Fresh beans are HORRIBLE! Canned ones are pretty disgusting too - the
only kind of green beans I'll eat are the frozen ones, if they're
well-cooked. I HATE CRISPY BEANS! lol

The major canned vegetables we use are tomatoes (by the ton),
sweetcorn (also by the ton), water chestnuts (good because they stay
crispy whatever you do to them!), mixed bean salad (I used it in
chilli), and beetroot.

Canned potatoes have a weird taste and they're sort of rubbery... I
used to love canned mushrooms but they taste nothing remotely
whatsoever like the fresh ones and I hate them now. I can only
remember trying canned carrots once and they were soggy and rubbery at
the same time. Ugh.

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

find no redeeming value for
is canned asparagu

Canned spinach, green peas, carrots and string beans--YUCK!!!

In article , Tom Royer
wrote:

The recent thread on "all can recipes" got me to thinking.

Certain canned items, vegetables in particular, I find useful
and some have no redeeming value that I can see. For
example:

Canned tomatoes: good for sauces, especially when
the only real tomatoes you can get bear a strong
resemblance to plastic tennis balls.

Canned stewed tomatoes: Actually pretty good.

Canned mushrooms: OK for things like omelets, once
you rinse off the disgusting brine.

Canned sauerkraut: Not as good as bagged or jarred,
OK.

Canned corn: Not like fresh, but OK (again, when
drained and rinsed).

Canned potatoes: They can be used to make better
than passable home fries (again, when drained)

The are some others, too. But the one canned
vegetable product that I can find no redeeming value for
is canned asparagus. Ugh! Does anyone even eat
that stuff? (and I like fresh and frozen asparagus).

--
Tom Royer

I'm not a fan of canned asparagus either.
It's either fresh or nothing...

But, seriously, DO look for the "no salt added" canned veggies.
They are commonly available in Spinach, Corn, Peas and String beans.

They are fantastic. Better than frozen IMHO. The corn especially tastes
very fresh.

It's the high salt content of "regular" canned goods that makes them
into mush!!! And hard on your health as well.

Now if I could just find a salt free canned 'shroom...... :-)

K.

--
,,Cat's Haven Hobby ,,
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article ,
"DRB" wrote:

"Tom Royer" wrote in message
...
The recent thread on "all can recipes" got me to thinking.
The are some others, too. But the one canned
vegetable product that I can find no redeeming value for
is canned asparagus. Ugh! Does anyone even eat
that stuff? (and I like fresh and frozen asparagus).

Asparagus casserole. It's a recipie that my mom and grandma make, that I
like, but it's basically a processed food casserole. It might be better with
fresh indredients, but then it wouldn't taste like mom's and grandma's, and
for me, the dish is a comfort food, so I make it with the appropriate
processed foods.

I'll use it in omlets, Quiches and frittatas, but that's about it.


I'm actually not a big fan of fresh asparagus. There are a few places I'll
eat it from, but most of it I've had has been tough...Like sticks of wood...

Sombody did NOT prepare it right! The lower part of the stem will be
tough, so fresh asparagus needs to be "snapped". It will break at the
point between where it is tender and where it is woody.

I gather the tough part of the stems in a bag in the freezer until I
have enough for soup, then run it thru the china cap.

I steam or stir fry (or grill) the tender upper part and usually serve
with lemon butter.


Of canned vegetable products, I use canned tomatoes and tomato paste for
spaghetti sauce. I'll also used canned mushrooms in spaghettis sauce, but
in anything else, I don't like them and have to use fresh mushrooms.

I also prefer fresh mushrooms. Canned tend to be tough, with the notable
exception of canned straw mushrooms. They are delightfully tender.

I use
canned corn for a corn casserole recipie, but if I'm just eating corn, I get
preferably fresh or if it's not in season, I get frozen.

Try the "No salt added" canned corn. I dare you. :-)
You will be in for a pleasant surprise. I know that I was!


Canned carrrots
for quick glazed carrots when I need a vegetable, but am way short on time.

That is what microwaves and a corningware dish are for.
I usually buy the "baby" carrots (that I know are fake) but I like them,
and give them a quick steam in the 'wave prior to adding them to
recipes, or just serving them as a side dish, nuked with butter and
lemon pepper. Maybe a dash of dill.


I'm a total freak though, and when it comes to green beans, I only eat
canned. They're the only ones I've ever liked to eat my entire life from
the time I was first introudced to green beans as a young toddler to now at
age 24. My mom tried introducing my sister and I to fresh green beans
multiple times, but no luck. For me to eat green beans, they have to be
canned and then cooked in an iron skillet with either a few strips of bacon
or bacon grease. Probably defeats the purpose of green beans, but hey... I
figure we're all allowed a few disgusting foods.

Again, try the "no salt added" ones.

But, fresh string beans sauteed WHOLE in the cast iron skillet with
butter and evoo are just to DIE for! Oh, and a sprinkling of sesame
seeds. :-) Once they begin to sear a bit, I'll cover the pan and add a
bit of water for final cooking/steaming to soften them a bit.



I do use canned chicken broth and canned soups quite a bit for casseroles,
etc.

I do too, or bullion cubes and have already been picked on for that. G
Knorrs bullion cubes are fab' for rice. But a bit high in salt so I
don't do it very often.


The only canned meats I'll use are canned tuna fish and salmon (for salmon
patties).

What? No canned shrimps or crabs for dips? :-)

Add to sour cream with a dash of garlic and onion powder, and some salt
free lemon pepper. :-)

Serve with chips.

I also like the canned fish steaks and sardines on crackers with some
fresh dill and mayo.

K.


--
,,Cat's Haven Hobby ,,
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article ,
Kajikit wrote:

The major canned vegetables we use are tomatoes (by the ton),
sweetcorn (also by the ton), water chestnuts (good because they stay
crispy whatever you do to them!), mixed bean salad (I used it in
chilli), and beetroot.

After having tried fresh water chestnuts, I have never purchased another
can of them. There's no comparison, IMHO.

sd

I tried using the canned asparagus mixing it in a VitaMix with some cream,
milk and some other ingredients making an asparagus soup -- YUK!

Dee


"Katra" wrote in message
...
In article , Tom Royer
wrote:

The recent thread on "all can recipes" got me to thinking.

Certain canned items, vegetables in particular, I find useful
and some have no redeeming value that I can see. For
example:

Canned tomatoes: good for sauces, especially when
the only real tomatoes you can get bear a strong
resemblance to plastic tennis balls.

Canned stewed tomatoes: Actually pretty good.

Canned mushrooms: OK for things like omelets, once
you rinse off the disgusting brine.

Canned sauerkraut: Not as good as bagged or jarred,
OK.

Canned corn: Not like fresh, but OK (again, when
drained and rinsed).

Canned potatoes: They can be used to make better
than passable home fries (again, when drained)

The are some others, too. But the one canned
vegetable product that I can find no redeeming value for
is canned asparagus. Ugh! Does anyone even eat
that stuff? (and I like fresh and frozen asparagus).

--
Tom Royer

I'm not a fan of canned asparagus either.
It's either fresh or nothing...

But, seriously, DO look for the "no salt added" canned veggies.
They are commonly available in Spinach, Corn, Peas and String beans.

They are fantastic. Better than frozen IMHO. The corn especially tastes
very fresh.

It's the high salt content of "regular" canned goods that makes them
into mush!!! And hard on your health as well.

Now if I could just find a salt free canned 'shroom...... :-)

K.

--
,,Cat's Haven Hobby ,,

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

I don't mind canned collards. They still have some crunch.
dee


"Gtwy4cb" wrote in message
...
find no redeeming value for
is canned asparagu

Canned spinach, green peas, carrots and string beans--YUCK!!!

"Jeff Bienstadt" wrote in message
...
Jean B. wrote:

.
.
.

Canned beets can also be useful.


Indeed. They make wonderful projectiles.

---jkb

--
"Thank you, come again. Smithers, release the hounds."
-- Montgomery Burns

Sometimes I use canned artichokes (although I'm not too fond of doing so),
and for Chinese food: canned water chestnuts, bamboo shoots and the babiest
of corns.

Dee