I live in a place where - how can I stand it?! - one cannot buy the
pre-made french fried onions that are called fro in most recipes for
traditional green bean casserole(GBC). As making them does not seem
especially challenging, I am wondering just how thin to slice the
onions. If I were just doing french fried onions I'd be inclined to
make pretty thick slices like they serve at the diner. But can anyone
who is an experienced hand with classic GBC advise me on the optimal
thickness, like the ones usually used in more urbane centres where they
can be purchased?

A very merry Christmas!

On 24 Dec 2006 10:06:55 -0800, "Skookum" > wrote:

>I live in a place where - how can I stand it?! - one cannot buy the
>pre-made french fried onions that are called fro in most recipes for
>traditional green bean casserole(GBC). As making them does not seem
>especially challenging, I am wondering just how thin to slice the
>onions. If I were just doing french fried onions I'd be inclined to
>make pretty thick slices like they serve at the diner. But can anyone
>who is an experienced hand with classic GBC advise me on the optimal
>thickness, like the ones usually used in more urbane centres where they
>can be purchased?
>
>A very merry Christmas!

I don't ever use those onions. I just do a bread crumb topping.

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"Skookum" > wrote

>I live in a place where - how can I stand it?! - one cannot buy the
> pre-made french fried onions that are called fro in most recipes for
> traditional green bean casserole(GBC). As making them does not seem
> especially challenging, I am wondering just how thin to slice the
> onions. If I were just doing french fried onions I'd be inclined to
> make pretty thick slices like they serve at the diner. But can anyone
> who is an experienced hand with classic GBC advise me on the optimal
> thickness, like the ones usually used in more urbane centres where they
> can be purchased?

They are sliced quite thin, look at the picture here and understand that
most of the onion part you see is breading.

http://www.campbellkitchen.com/recip...recipeID=24099

Try making frizzled onions, I think that's a good thing to aim for.

nancy

Where and when did green bean casserole become some kind of a standard dish?
I've never had it or seen it served, but now it's making an appearance in TV
commercials and so on. Did it take over where jello molds (ugh) left off?

Janet Puistonen wrote:
> Where and when did green bean casserole become some kind of a standard dish?
> I've never had it or seen it served, but now it's making an appearance in TV
> commercials and so on. Did it take over where jello molds (ugh) left off?
>
It isn't standard at my house either. All I think of when I see it are
overcooked veg and modified food starch. I can do much better than that.
Goomba

On Dec 24, 1:34 pm, Goomba38 > wrote:
> Janet Puistonen wrote:
> > Where and when did green bean casserole become some kind of a standard dish?
> > I've never had it or seen it served, but now it's making an appearance in TV
> > commercials and so on. Did it take over where jello molds (ugh) left off?
>
>
>
>It isn't standard at my house either. All I think of when I see it are
> overcooked veg and modified food starch. I can do much better than that.
> Goomba



That garbage is revolting! I just call it green bean sludge. Whoever
that 'home economicist' was in the 50's who came up with this
concoction should hang her head in shame.

On 24 Dec 2006 12:24:36 -0800, "itsjoannotjoann"
> wrote:

>That garbage is revolting!

Isn't it fun that we still can choose?

On 24 Dec 2006 12:24:36 -0800, "itsjoannotjoann"
> wrote:

>That garbage is revolting! I just call it green bean sludge. Whoever
>that 'home economicist' was in the 50's who came up with this
>concoction should hang her head in shame.

There was a sweet article about the creator of green bean casserole in
the Atlanta Journal Constitution last Thanksgiving. A copy of the
article is he

http://fanewsevents2.blogspot.com/20...t-holiday.html

Green bean casserole isn't my favorite, but the article is cute.
I'd rather have some good old fashioned, slow cooked green beans.

Tara

Nancy Young wrote:
> "Skookum" > wrote
>
> >I live in a place where - how can I stand it?! - one cannot buy the
> > pre-made french fried onions that are called fro in most recipes for
> > traditional green bean casserole(GBC). As making them does not seem
> > especially challenging, I am wondering just how thin to slice the
> > onions. If I were just doing french fried onions I'd be inclined to
> > make pretty thick slices like they serve at the diner. But can anyone
> > who is an experienced hand with classic GBC advise me on the optimal
> > thickness, like the ones usually used in more urbane centres where they
> > can be purchased?
>
> They are sliced quite thin, look at the picture here and understand that
> most of the onion part you see is breading.
>
> http://www.campbellkitchen.com/recip...recipeID=24099
>
> Try making frizzled onions, I think that's a good thing to aim for.

I like green beans but I don't like that fercocktah green bean
caserole. I'm going to try this to go with my fresh ham (which is
already in the oven):
http://www.birdseyefoods.com/birdsey...nStyleSauce9oz

Sh

On 24 Dec 2006 10:06:55 -0800, "Skookum" > wrote:

>I live in a place where - how can I stand it?! - one cannot buy the
>pre-made french fried onions that are called fro in most recipes for
>traditional green bean casserole(GBC). As making them does not seem
>especially challenging, I am wondering just how thin to slice the
>onions. If I were just doing french fried onions I'd be inclined to
>make pretty thick slices like they serve at the diner. But can anyone
>who is an experienced hand with classic GBC advise me on the optimal
>thickness, like the ones usually used in more urbane centres where they
>can be purchased?
>
>A very merry Christmas!
>
Tyler Florence shi-shi'd it up in this rendition:

Green Bean and Pearl Onion Casserole

1 pound fresh green beans
2 cups pearl onions
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 shallot, chopped
2 bay leaves
3 cups assorted wild mushrooms, sliced (such as oyster, cremini and
shiitake)
Salt and pepper, to taste
2 tablespoons fresh thyme leaves
2 tablespoons flour
3 cups milk
1 can fried onions

Blanch the green beans and pearl onions by placing them into a large
pot of rapidly boiling water. Cook them for about 2 minutes, until the
green beans have brightened in color. Remove the vegetables from the
boiling water with a strainer then plunge into an ice bath to stop the
cooking process. Drain them, then remove the skins from the onions and
set aside.
Coat a skillet with olive oil and butter over medium heat. Sweat the
garlic and shallot down until they caramelize. Add the bay leaves then
the assorted mushrooms. Stir to combine, season with salt, pepper and
thyme. Sprinkle the mixture with flour to tighten up. Add the milk and
boil for 3 minutes to thicken.

Place the green beans and pearl onions in a 2-quart casserole dish.
Pour the "mushroom soup" over the vegetables. Toss to make sure the
vegetables are well coated. Bake in a preheated 350 degree oven for 30
minutes. Top with fried onions and continue to bake for 10 minutes.

On Sun, 24 Dec 2006 21:18:41 GMT, (TammyM) wrote:

>Tyler Florence shi-shi'd it up in this rendition:
>
>Green Bean and Pearl Onion Casserole

You can dress a pig up...but it still remains a pig.

Green beans, white sauce....pearl onions.....1 can fried
onions......walah...Green Been Casserole.

On Sun, 24 Dec 2006 17:29:40 -0500, Ward Abbott >
wrote:

>On Sun, 24 Dec 2006 21:18:41 GMT, (TammyM) wrote:
>
>>Tyler Florence shi-shi'd it up in this rendition:
>>
>>Green Bean and Pearl Onion Casserole
>
>You can dress a pig up...but it still remains a pig.
>
>Green beans, white sauce....pearl onions.....1 can fried
>onions......walah...Green Been Casserole.

Chacun a son gout, my friend.

TammyM

On Sun, 24 Dec 2006 22:31:56 GMT, (TammyM) wrote:

>Chacun a son gout, my friend.

Tammy...sweetie....It you are trying to impress me with your language
skills...i.e. pretension, do the whole phrase..

Chacun a son gout, mon ami.

Just remember...an ounce of pretension is worth a pound of bull shit.

On Sun, 24 Dec 2006 18:27:28 -0500, Ward Abbott >
wrote:

>On Sun, 24 Dec 2006 22:31:56 GMT, (TammyM) wrote:
>
>>Chacun a son gout, my friend.
>
>Tammy...sweetie....It you are trying to impress me with your language
>skills...i.e. pretension, do the whole phrase..
>
>Chacun a son gout, mon ami.
>
>Just remember...an ounce of pretension is worth a pound of bull shit.
>
>
Happy New Year, Ward.

TammyM

On 24 Dec 2006 10:06:55 -0800, "Skookum" > wrote:

>I live in a place where - how can I stand it?! - one cannot buy the
>pre-made french fried onions that are called fro in most recipes for
>traditional green bean casserole(GBC). As making them does not seem
>especially challenging, I am wondering just how thin to slice the
>onions. If I were just doing french fried onions I'd be inclined to
>make pretty thick slices like they serve at the diner. But can anyone
>who is an experienced hand with classic GBC advise me on the optimal
>thickness, like the ones usually used in more urbane centres where they
>can be purchased?
>
>A very merry Christmas!

Me again. Here are a bunch of options:

http://tinyurl.com/y6ut5t

Good luck, and Merry Christmas back atcha!

TammyM

To those who proffered helpful hints, constructive criticism etc.,
Happy Boxing day as we up here in Canada call it. I ended up using a
recipe for Green bean caserole from Cooks Illustrated which omits the
Campbell's Cream of Mushroom in favour of just adding thick cream and
home made chicken stock (ion my case, turkey neck stock). It was a big
hit.

To those whose assistance was limited to hurling about such epithets as
"garbage," I hope the coal you undoubtedly had your stocking filled
with burns well.




Skookum wrote:
> I live in a place where - how can I stand it?! - one cannot buy the
> pre-made french fried onions that are called fro in most recipes for
> traditional green bean casserole(GBC). As making them does not seem
> especially challenging, I am wondering just how thin to slice the
> onions. If I were just doing french fried onions I'd be inclined to
> make pretty thick slices like they serve at the diner. But can anyone
> who is an experienced hand with classic GBC advise me on the optimal
> thickness, like the ones usually used in more urbane centres where they
> can be purchased?
>
> A very merry Christmas!

On 26 Dec 2006 06:47:48 -0800, "Skookum" > wrote:

>To those who proffered helpful hints, constructive criticism etc.,
>Happy Boxing day as we up here in Canada call it. I ended up using a
>recipe for Green bean caserole from Cooks Illustrated which omits the
>Campbell's Cream of Mushroom in favour of just adding thick cream and
>home made chicken stock (ion my case, turkey neck stock). It was a big
>hit.
>
>To those whose assistance was limited to hurling about such epithets as
>"garbage," I hope the coal you undoubtedly had your stocking filled
>with burns well.
>

I usually make my own from scratch too. Same with "King Ranch"
chicken. So, how did it go? Did you make it or not?

ASAIC, the people here who scream and holler about it being so bad
have my permission not to enter any house where it's served. I'm
going to continue making it (Thanksgiving is the usual day for me)
anyway.

--
See return address to reply by email

On Dec 26, 2:07 pm, sf wrote:
> On 26 Dec 2006 06:47:48 -0800, "Skookum" > wrote:
>
>
> >To those whose assistance was limited to hurling about such epithets as
> >"garbage," I hope the coal you undoubtedly had your stocking filled
> >with burns well.I usually make my own from scratch too. Same with "King Ranch"
> chicken. So, how did it go? Did you make it or not?
>
> ASAIC, the people here who scream and holler about it being so bad
> have my permission not to enter any house where it's served. I'm
> going to continue making it (Thanksgiving is the usual day for me)
> anyway.
>
>
>
Green bean sludge goes to the top of the list right along with sheep's
eyes, chittlin's, pig ears.

On 26 Dec 2006 15:27:11 -0800, "itsjoannotjoann"
> wrote:

>
>
>On Dec 26, 2:07 pm, sf wrote:
>> On 26 Dec 2006 06:47:48 -0800, "Skookum" > wrote:
>>
>>
>> >To those whose assistance was limited to hurling about such epithets as
>> >"garbage," I hope the coal you undoubtedly had your stocking filled
>> >with burns well.I usually make my own from scratch too. Same with "King Ranch"
>> chicken. So, how did it go? Did you make it or not?
>>
>> ASAIC, the people here who scream and holler about it being so bad
>> have my permission not to enter any house where it's served. I'm
>> going to continue making it (Thanksgiving is the usual day for me)
>> anyway.
>>
>>
>>
>Green bean sludge goes to the top of the list right along with sheep's
>eyes, chittlin's, pig ears.

Couldn't resist, huh?

--
See return address to reply by email

On Dec 26, 5:30 pm, sf wrote:
> On 26 Dec 2006 15:27:11 -0800, "itsjoannotjoann"
>
>
> >Green bean sludge goes to the top of the list right along with sheep's
> >eyes, chittlin's, pig ears.
>
>
>Couldn't resist, huh?
>
>
>
Nope.