Sloppy Joes. I've had a hankering for them for about a week. The base
recipe comes from an old Betty Crocker cookbook. Difference: the
"sauce" doesn't start with ketchup and water. Like my mother in the
1960's, I used a 10.5 oz can of tomato soup cut with a little water.
Back in the 60's when Mom made this I doubt the soup was anywhere near
as sweet as it is these days. I cut it with a bit of soda and add add
seasonings such as dried thyme, cayenne pepper and I increased the "1/8
tsp hot sauce" to a couple of good glugs. A little more Worcestershire
than is called for, too. Simmering it down until it's still a little
"sloppy."

Here's another difference. "Traditional" sloppy joes call for soft
white Wonder-type hamburger buns. That's all well and good if you're
going for nostalgia. I'm not. I like whole wheat buns because they
have more texture. I also like them lightly toasted for sloppy joes.
As fun as it was as a kid to eat food that was falling out of the bun
all over your plate... I'm not a kid anymore. I'd rather the nicely
seasoned meat in sauce mostly stay in the bun. Oh, and I plan to top
the sandwich (I may even have enough appetite for two) with a finely
shredded cheese blend. There's a Tex-Mex blend I particularly like.

Jill

On Wed, 24 Mar 2021 18:13:29 -0400, jmcquown >
wrote:

>Sloppy Joes. I've had a hankering for them for about a week. The base
>recipe comes from an old Betty Crocker cookbook. Difference: the
>"sauce" doesn't start with ketchup and water. Like my mother in the
>1960's, I used a 10.5 oz can of tomato soup cut with a little water.
>Back in the 60's when Mom made this I doubt the soup was anywhere near
>as sweet as it is these days. I cut it with a bit of soda and add add
>seasonings such as dried thyme, cayenne pepper and I increased the "1/8
>tsp hot sauce" to a couple of good glugs. A little more Worcestershire
>than is called for, too. Simmering it down until it's still a little
>"sloppy."
>
>Here's another difference. "Traditional" sloppy joes call for soft
>white Wonder-type hamburger buns. That's all well and good if you're
>going for nostalgia. I'm not. I like whole wheat buns because they
>have more texture. I also like them lightly toasted for sloppy joes.
>As fun as it was as a kid to eat food that was falling out of the bun
>all over your plate... I'm not a kid anymore. I'd rather the nicely
>seasoned meat in sauce mostly stay in the bun. Oh, and I plan to top
>the sandwich (I may even have enough appetite for two) with a finely
>shredded cheese blend. There's a Tex-Mex blend I particularly like.
>
>Jill

that was going to be our dinner but it changed to bugers instead
Janet US

On 3/24/2021 6:34 PM, US Janet wrote:
> On Wed, 24 Mar 2021 18:13:29 -0400, jmcquown >
> wrote:
>
>> Sloppy Joes. I've had a hankering for them for about a week. The base
>> recipe comes from an old Betty Crocker cookbook. Difference: the
>> "sauce" doesn't start with ketchup and water. Like my mother in the
>> 1960's, I used a 10.5 oz can of tomato soup cut with a little water.
>> Back in the 60's when Mom made this I doubt the soup was anywhere near
>> as sweet as it is these days. I cut it with a bit of soda and add add
>> seasonings such as dried thyme, cayenne pepper and I increased the "1/8
>> tsp hot sauce" to a couple of good glugs. A little more Worcestershire
>> than is called for, too. Simmering it down until it's still a little
>> "sloppy."
>>
>> Here's another difference. "Traditional" sloppy joes call for soft
>> white Wonder-type hamburger buns. That's all well and good if you're
>> going for nostalgia. I'm not. I like whole wheat buns because they
>> have more texture. I also like them lightly toasted for sloppy joes.
>> As fun as it was as a kid to eat food that was falling out of the bun
>> all over your plate... I'm not a kid anymore. I'd rather the nicely
>> seasoned meat in sauce mostly stay in the bun. Oh, and I plan to top
>> the sandwich (I may even have enough appetite for two) with a finely
>> shredded cheese blend. There's a Tex-Mex blend I particularly like.
>>
>> Jill
>
> that was going to be our dinner but it changed to burgers instead
> Janet US
>
The only thing I forgot to do was buy potato chips. Potato chips are
quite nice with sloppy joes (and burgers).

Jill

jmcquown wrote:
> The only thing I forgot to do was buy potato chips. Potato chips are
> quite nice with sloppy joes (and burgers).

I sure do agree with that. Also for bbq sandwiches and sub sandwiches.

I prefer the Lay's Classic. Nice and salty.

On Wednesday, March 24, 2021 at 6:35:05 PM UTC-4, US Janet wrote:
> On Wed, 24 Mar 2021 18:13:29 -0400, jmcquown >
> wrote:
> >Sloppy Joes. I've had a hankering for them for about a week. The base
> >recipe comes from an old Betty Crocker cookbook. Difference: the
> >"sauce" doesn't start with ketchup and water. Like my mother in the
> >1960's, I used a 10.5 oz can of tomato soup cut with a little water.
> >Back in the 60's when Mom made this I doubt the soup was anywhere near
> >as sweet as it is these days. I cut it with a bit of soda and add add
> >seasonings such as dried thyme, cayenne pepper and I increased the "1/8
> >tsp hot sauce" to a couple of good glugs. A little more Worcestershire
> >than is called for, too. Simmering it down until it's still a little
> >"sloppy."
> >
> >Here's another difference. "Traditional" sloppy joes call for soft
> >white Wonder-type hamburger buns. That's all well and good if you're
> >going for nostalgia. I'm not. I like whole wheat buns because they
> >have more texture. I also like them lightly toasted for sloppy joes.
> >As fun as it was as a kid to eat food that was falling out of the bun
> >all over your plate... I'm not a kid anymore. I'd rather the nicely
> >seasoned meat in sauce mostly stay in the bun. Oh, and I plan to top
> >the sandwich (I may even have enough appetite for two) with a finely
> >shredded cheese blend. There's a Tex-Mex blend I particularly like.
> >
> >Jill
>
> that was going to be our dinner but it changed to bugers instead

WHOA !! Check that spelling !!

On Wed, 24 Mar 2021 16:34:59 -0600, US Janet >
wrote:

>On Wed, 24 Mar 2021 18:13:29 -0400, jmcquown >
>wrote:
>
>>Sloppy Joes. I've had a hankering for them for about a week. The base
>>recipe comes from an old Betty Crocker cookbook. Difference: the
>>"sauce" doesn't start with ketchup and water. Like my mother in the
>>1960's, I used a 10.5 oz can of tomato soup cut with a little water.
>>Back in the 60's when Mom made this I doubt the soup was anywhere near
>>as sweet as it is these days. I cut it with a bit of soda and add add
>>seasonings such as dried thyme, cayenne pepper and I increased the "1/8
>>tsp hot sauce" to a couple of good glugs. A little more Worcestershire
>>than is called for, too. Simmering it down until it's still a little
>>"sloppy."
>>
>>Here's another difference. "Traditional" sloppy joes call for soft
>>white Wonder-type hamburger buns. That's all well and good if you're
>>going for nostalgia. I'm not. I like whole wheat buns because they
>>have more texture. I also like them lightly toasted for sloppy joes.
>>As fun as it was as a kid to eat food that was falling out of the bun
>>all over your plate... I'm not a kid anymore. I'd rather the nicely
>>seasoned meat in sauce mostly stay in the bun. Oh, and I plan to top
>>the sandwich (I may even have enough appetite for two) with a finely
>>shredded cheese blend. There's a Tex-Mex blend I particularly like.
>>
>>Jill
>
>that was going to be our dinner but it changed to bugers instead
>Janet US

Jill didn't say what meat, at least you had bugers! lol
Our dinner wasn't any better, Hillshire Kilbasa and Bushes canned
beans.

On 3/24/2021 7:27 PM, Sheldon Martin wrote:
> On Wed, 24 Mar 2021 16:34:59 -0600, US Janet >
> wrote:
>
>> On Wed, 24 Mar 2021 18:13:29 -0400, jmcquown >
>> wrote:
>>
>>> Sloppy Joes. I've had a hankering for them for about a week. The base
>>> recipe comes from an old Betty Crocker cookbook. Difference: the
>>> "sauce" doesn't start with ketchup and water. Like my mother in the
>>> 1960's, I used a 10.5 oz can of tomato soup cut with a little water.
>>> Back in the 60's when Mom made this I doubt the soup was anywhere near
>>> as sweet as it is these days. I cut it with a bit of soda and add add
>>> seasonings such as dried thyme, cayenne pepper and I increased the "1/8
>>> tsp hot sauce" to a couple of good glugs. A little more Worcestershire
>>> than is called for, too. Simmering it down until it's still a little
>>> "sloppy."
>>>
>>> Here's another difference. "Traditional" sloppy joes call for soft
>>> white Wonder-type hamburger buns. That's all well and good if you're
>>> going for nostalgia. I'm not. I like whole wheat buns because they
>>> have more texture. I also like them lightly toasted for sloppy joes.
>>> As fun as it was as a kid to eat food that was falling out of the bun
>>> all over your plate... I'm not a kid anymore. I'd rather the nicely
>>> seasoned meat in sauce mostly stay in the bun. Oh, and I plan to top
>>> the sandwich (I may even have enough appetite for two) with a finely
>>> shredded cheese blend. There's a Tex-Mex blend I particularly like.
>>>
>>> Jill
>>
>> that was going to be our dinner but it changed to bugers instead
>> Janet US
>
> Jill didn't say what meat, at least you had bugers! lol
> Our dinner wasn't any better, Hillshire Kilbasa and Bushes canned
> beans.
>
Ground chuck (aka "mystery meat"). Very tasty, nicely seasoned. It's
too bad I forgot to buy some potato chips; they go so nicely with sloppy
joes. Oh well, leftovers for the week and I'll buy some chips.

I've got kielbasa in the freezer. I've been thinking it would be nice
to dice some of it and add it to baked mac & cheese.

OTOH, I also have Andouille sausage and some of that would add a
different kick to baked mac & cheese. The rest I could use in lentil soup.

Jill

On Wednesday, March 24, 2021 at 6:48:53 PM UTC-5, wrote:
>
> On 3/24/2021 7:27 PM, Sheldon Martin wrote:
>
> > Our dinner wasn't any better, Hillshire Kilbasa and Bushes canned
> > beans.
> >
> I've got kielbasa in the freezer. I've been thinking it would be nice
> to dice some of it and add it to baked mac & cheese.
>
> Jill
>
Kielbasa is good sliced and cooked in turnip greens whether pre-browned
or not and with a skillet of cornbread, too.

On 3/24/2021 8:13 PM, wrote:
> On Wednesday, March 24, 2021 at 6:48:53 PM UTC-5, wrote:
>>
>> On 3/24/2021 7:27 PM, Sheldon Martin wrote:
>>
>>> Our dinner wasn't any better, Hillshire Kilbasa and Bushes canned
>>> beans.
>>>
>> I've got kielbasa in the freezer. I've been thinking it would be nice
>> to dice some of it and add it to baked mac & cheese.
>>
>> Jill
>>
> Kielbasa is good sliced and cooked in turnip greens whether pre-browned
> or not and with a skillet of cornbread, too.
>
Isn't that also the one good with onions and green peppers on italian
bread? Love those sandwiches.

I store my kielbasa at the grocery store. Always fresh when I'm ready to
use it.

On 3/24/2021 8:13 PM, wrote:
> On Wednesday, March 24, 2021 at 6:48:53 PM UTC-5, wrote:
>>
>> On 3/24/2021 7:27 PM, Sheldon Martin wrote:
>>
>>> Our dinner wasn't any better, Hillshire Kilbasa and Bushes canned
>>> beans.
>>>
>> I've got kielbasa in the freezer. I've been thinking it would be nice
>> to dice some of it and add it to baked mac & cheese.
>>
>> Jill
>>
> Kielbasa is good sliced and cooked in turnip greens whether pre-browned
> or not and with a skillet of cornbread, too.
>
I don't cook turnip greens very often. I'm about due for baking a
skillet of cornbread, though.

Jill

On 24/03/2021 23:48, jmcquown wrote:
> On 3/24/2021 7:27 PM, Sheldon Martin wrote:
>> On Wed, 24 Mar 2021 16:34:59 -0600, US Janet >
>> wrote:
>>
>>> On Wed, 24 Mar 2021 18:13:29 -0400, jmcquown >
>>> wrote:
>>>
>>>> Sloppy Joes.Â* I've had a hankering for them for about a week.Â* The base
>>>> recipe comes from an old Betty Crocker cookbook.Â* Difference: the
>>>> "sauce" doesn't start with ketchup and water.Â* Like my mother in the
>>>> 1960's, I used a 10.5 oz can of tomato soup cut with a little water.
>>>> Back in the 60's when Mom made this I doubt the soup was anywhere near
>>>> as sweet as it is these days.Â* I cut it with a bit of soda and add add
>>>> seasonings such as dried thyme, cayenne pepper and I increased the "1/8
>>>> tsp hot sauce" to a couple of good glugs.Â* A little more Worcestershire
>>>> than is called for, too.Â* Simmering it down until it's still a little
>>>> "sloppy."
>>>>
>>>> Here's another difference.Â* "Traditional" sloppy joes call for soft
>>>> white Wonder-type hamburger buns.Â* That's all well and good if you're
>>>> going for nostalgia.Â* I'm not.Â* I like whole wheat buns because they
>>>> have more texture.Â* I also like them lightly toasted for sloppy joes.
>>>> As fun as it was as a kid to eat food that was falling out of the bun
>>>> all over your plate...Â* I'm not a kid anymore.Â* I'd rather the nicely
>>>> seasoned meat in sauce mostly stay in the bun.Â* Oh, and I plan to top
>>>> the sandwich (I may even have enough appetite for two) with a finely
>>>> shredded cheese blend.Â* There's a Tex-Mex blend I particularly like.
>>>>
>>>> Jill
>>>
>>> thatÂ* was going to be our dinner but it changed to bugers instead
>>> Janet US
>>
>> Jill didn't say what meat, at least you had bugers! lol
>> Our dinner wasn't any better, Hillshire Kilbasa and Bushes canned
>> beans.
>>
> Ground chuck (aka "mystery meat").Â* Very tasty, nicely seasoned.Â* It's
> too bad I forgot to buy some potato chips; they go so nicely with sloppy
> joes.Â* Oh well, leftovers for the week and I'll buy some chips.
>
> I've got kielbasa in the freezer.Â* I've been thinking it would be nice
> to dice some of it and add it to baked mac & cheese.
>
> OTOH, I also have Andouille sausage and some of that would add a
> different kick to baked mac & cheese.Â* The rest I could use in lentil soup.
>
> Jill

===

Sorry, Jill! I think I might have just sent my mail to you

I was just asking if you didn't mind mystery meat? I like to grind my
own. I know what I am getting and it only takes a few minutes

On 3/25/2021 5:53 AM, Ophelia wrote:
> On 24/03/2021 23:48, jmcquown wrote:
>> On 3/24/2021 7:27 PM, Sheldon Martin wrote:
>>> On Wed, 24 Mar 2021 16:34:59 -0600, US Janet >
>>> wrote:
>>>
>>>> On Wed, 24 Mar 2021 18:13:29 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> Sloppy Joes.Â* I've had a hankering for them for about a week.Â* The
>>>>> base
>>>>> recipe comes from an old Betty Crocker cookbook.Â* Difference: the
>>>>> "sauce" doesn't start with ketchup and water.Â* Like my mother in the
>>>>> 1960's, I used a 10.5 oz can of tomato soup cut with a little water.
>>>>> Back in the 60's when Mom made this I doubt the soup was anywhere near
>>>>> as sweet as it is these days.Â* I cut it with a bit of soda and add add
>>>>> seasonings such as dried thyme, cayenne pepper and I increased the
>>>>> "1/8
>>>>> tsp hot sauce" to a couple of good glugs.Â* A little more
>>>>> Worcestershire
>>>>> than is called for, too.Â* Simmering it down until it's still a little
>>>>> "sloppy."
>>>>>
>>>>> Here's another difference.Â* "Traditional" sloppy joes call for soft
>>>>> white Wonder-type hamburger buns.Â* That's all well and good if you're
>>>>> going for nostalgia.Â* I'm not.Â* I like whole wheat buns because they
>>>>> have more texture.Â* I also like them lightly toasted for sloppy joes.
>>>>> As fun as it was as a kid to eat food that was falling out of the bun
>>>>> all over your plate...Â* I'm not a kid anymore.Â* I'd rather the nicely
>>>>> seasoned meat in sauce mostly stay in the bun.Â* Oh, and I plan to top
>>>>> the sandwich (I may even have enough appetite for two) with a finely
>>>>> shredded cheese blend.Â* There's a Tex-Mex blend I particularly
>>>>> like.
>>>>>
>>>>> Jill
>>>>
>>>> thatÂ* was going to be our dinner but it changed to bugers instead
>>>> Janet US
>>>
>>> Jill didn't say what meat, at least you had bugers! lol
>>> Our dinner wasn't any better, Hillshire Kilbasa and Bushes canned
>>> beans.
>>>
>> Ground chuck (aka "mystery meat").Â* Very tasty, nicely seasoned.Â* It's
>> too bad I forgot to buy some potato chips; they go so nicely with
>> sloppy joes.Â* Oh well, leftovers for the week and I'll buy some chips.
>>
>> I've got kielbasa in the freezer.Â* I've been thinking it would be nice
>> to dice some of it and add it to baked mac & cheese.
>>
>> OTOH, I also have Andouille sausage and some of that would add a
>> different kick to baked mac & cheese.Â* The rest I could use in lentil
>> soup.
>>
>> Jill
>
> ===
>
> Â*Sorry, Jill!Â* I think I might have just sent my mail to you
>
You're *STILL* doing that? WTF is wrong with you?!
--
The real Bruce posts with uni-berlin.de - individual.net

On Thu, 25 Mar 2021 09:53:44 +0000, Ophelia >
wrote:

>On 24/03/2021 23:48, jmcquown wrote:
>> On 3/24/2021 7:27 PM, Sheldon Martin wrote:
>>> On Wed, 24 Mar 2021 16:34:59 -0600, US Janet >
>>> wrote:
>>>
>>>> On Wed, 24 Mar 2021 18:13:29 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> Sloppy Joes.* I've had a hankering for them for about a week.* The base
>>>>> recipe comes from an old Betty Crocker cookbook.* Difference: the
>>>>> "sauce" doesn't start with ketchup and water.* Like my mother in the
>>>>> 1960's, I used a 10.5 oz can of tomato soup cut with a little water.
>>>>> Back in the 60's when Mom made this I doubt the soup was anywhere near
>>>>> as sweet as it is these days.* I cut it with a bit of soda and add add
>>>>> seasonings such as dried thyme, cayenne pepper and I increased the "1/8
>>>>> tsp hot sauce" to a couple of good glugs.* A little more Worcestershire
>>>>> than is called for, too.* Simmering it down until it's still a little
>>>>> "sloppy."
>>>>>
>>>>> Here's another difference.* "Traditional" sloppy joes call for soft
>>>>> white Wonder-type hamburger buns.* That's all well and good if you're
>>>>> going for nostalgia.* I'm not.* I like whole wheat buns because they
>>>>> have more texture.* I also like them lightly toasted for sloppy joes.
>>>>> As fun as it was as a kid to eat food that was falling out of the bun
>>>>> all over your plate...* I'm not a kid anymore.* I'd rather the nicely
>>>>> seasoned meat in sauce mostly stay in the bun.* Oh, and I plan to top
>>>>> the sandwich (I may even have enough appetite for two) with a finely
>>>>> shredded cheese blend.* There's a Tex-Mex blend I particularly like.
>>>>>
>>>>> Jill
>>>>
>>>> that* was going to be our dinner but it changed to bugers instead
>>>> Janet US
>>>
>>> Jill didn't say what meat, at least you had bugers! lol
>>> Our dinner wasn't any better, Hillshire Kilbasa and Bushes canned
>>> beans.
>>>
>> Ground chuck (aka "mystery meat").* Very tasty, nicely seasoned.* It's
>> too bad I forgot to buy some potato chips; they go so nicely with sloppy
>> joes.* Oh well, leftovers for the week and I'll buy some chips.
>>
>> I've got kielbasa in the freezer.* I've been thinking it would be nice
>> to dice some of it and add it to baked mac & cheese.
>>
>> OTOH, I also have Andouille sausage and some of that would add a
>> different kick to baked mac & cheese.* The rest I could use in lentil soup.
>>
>> Jill
>
>===
>
> Sorry, Jill! I think I might have just sent my mail to you
>
> I was just asking if you didn't mind mystery meat? I like to grind my
>own. I know what I am getting and it only takes a few minutes

Home sized electric meat grinders can easily grind two pounds per
minute. I'll typically grind a couple-three 5 pound roasts and fill
my freezer with burgers and bulk packs. It takes me five minutes to
wash the grinder, dry, and put away... I can't see making the effort
for one measly burger. The best part of grinding ones own is it's
perfectly safe to cook rare bugers.
Usually before grinding meat for burgers I'll grind some spuds for
latkes, I prefer latkes to fries and they freeze well, and reheat
well. Grinding potatoes and onions sure beats grating. Slipping a
latke in the bun with your burger is excellent eating.
I own two grinders, the newer is larger so gives a better grind:
https://postimg.cc/gallery/KvtKWDq
Not all that long ago meat prices were much better.

On 3/25/2021 5:53 AM, Ophelia wrote:
> Sorry, Jill! I think I might have just sent my mail to you
>
> I was just asking if you didn't mind mystery meat? I like to grind my
> own. I know what I am getting and it only takes a few minutes

Well, I don't grind my own meat. As little as I use, wouldn't be worth
the cost of a meat grinder.

And I don't mind the "mystery meat." It's always been quite satisfactory
to me.

On Thu, 25 Mar 2021 09:53:44 +0000, Ophelia >
wrote:

>On 24/03/2021 23:48, jmcquown wrote:
>> On 3/24/2021 7:27 PM, Sheldon Martin wrote:
>>> On Wed, 24 Mar 2021 16:34:59 -0600, US Janet >
>>> wrote:
>>>
>>>> On Wed, 24 Mar 2021 18:13:29 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> Sloppy Joes.* I've had a hankering for them for about a week.* The base
>>>>> recipe comes from an old Betty Crocker cookbook.* Difference: the
>>>>> "sauce" doesn't start with ketchup and water.* Like my mother in the
>>>>> 1960's, I used a 10.5 oz can of tomato soup cut with a little water.
>>>>> Back in the 60's when Mom made this I doubt the soup was anywhere near
>>>>> as sweet as it is these days.* I cut it with a bit of soda and add add
>>>>> seasonings such as dried thyme, cayenne pepper and I increased the "1/8
>>>>> tsp hot sauce" to a couple of good glugs.* A little more Worcestershire
>>>>> than is called for, too.* Simmering it down until it's still a little
>>>>> "sloppy."
>>>>>
>>>>> Here's another difference.* "Traditional" sloppy joes call for soft
>>>>> white Wonder-type hamburger buns.* That's all well and good if you're
>>>>> going for nostalgia.* I'm not.* I like whole wheat buns because they
>>>>> have more texture.* I also like them lightly toasted for sloppy joes.
>>>>> As fun as it was as a kid to eat food that was falling out of the bun
>>>>> all over your plate...* I'm not a kid anymore.* I'd rather the nicely
>>>>> seasoned meat in sauce mostly stay in the bun.* Oh, and I plan to top
>>>>> the sandwich (I may even have enough appetite for two) with a finely
>>>>> shredded cheese blend.* There's a Tex-Mex blend I particularly like.
>>>>>
>>>>> Jill
>>>>
>>>> that* was going to be our dinner but it changed to bugers instead
>>>> Janet US
>>>
>>> Jill didn't say what meat, at least you had bugers! lol
>>> Our dinner wasn't any better, Hillshire Kilbasa and Bushes canned
>>> beans.
>>>
>> Ground chuck (aka "mystery meat").* Very tasty, nicely seasoned.* It's
>> too bad I forgot to buy some potato chips; they go so nicely with sloppy
>> joes.* Oh well, leftovers for the week and I'll buy some chips.
>>
>> I've got kielbasa in the freezer.* I've been thinking it would be nice
>> to dice some of it and add it to baked mac & cheese.
>>
>> OTOH, I also have Andouille sausage and some of that would add a
>> different kick to baked mac & cheese.* The rest I could use in lentil soup.
>>
>> Jill
>
>===
>
> Sorry, Jill! I think I might have just sent my mail to you

lol

--
The real Bruce posts with uni-berlin.de - individual.net

On 3/25/2021 5:53 AM, Ophelia wrote:
> On 24/03/2021 23:48, jmcquown wrote:
>> On 3/24/2021 7:27 PM, Sheldon Martin wrote:
>>> On Wed, 24 Mar 2021 16:34:59 -0600, US Janet >
>>> wrote:
>>>
>>>> On Wed, 24 Mar 2021 18:13:29 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> Sloppy Joes.Â* I've had a hankering for them for about a week.Â* The
>>>>> base
>>>>> recipe comes from an old Betty Crocker cookbook.Â* Difference: the
>>>>> "sauce" doesn't start with ketchup and water.Â* Like my mother in the
>>>>> 1960's, I used a 10.5 oz can of tomato soup cut with a little water.
>>>>> Back in the 60's when Mom made this I doubt the soup was anywhere near
>>>>> as sweet as it is these days.Â* I cut it with a bit of soda and add add
>>>>> seasonings such as dried thyme, cayenne pepper and I increased the
>>>>> "1/8
>>>>> tsp hot sauce" to a couple of good glugs.Â* A little more
>>>>> Worcestershire
>>>>> than is called for, too.Â* Simmering it down until it's still a little
>>>>> "sloppy."
>>>>>
>>>>> Here's another difference.Â* "Traditional" sloppy joes call for soft
>>>>> white Wonder-type hamburger buns.Â* That's all well and good if you're
>>>>> going for nostalgia.Â* I'm not.Â* I like whole wheat buns because they
>>>>> have more texture.Â* I also like them lightly toasted for sloppy joes.
>>>>> As fun as it was as a kid to eat food that was falling out of the bun
>>>>> all over your plate...Â* I'm not a kid anymore.Â* I'd rather the nicely
>>>>> seasoned meat in sauce mostly stay in the bun.Â* Oh, and I plan to top
>>>>> the sandwich (I may even have enough appetite for two) with a finely
>>>>> shredded cheese blend.Â* There's a Tex-Mex blend I particularly
>>>>> like.
>>>>>
>>>>> Jill
>>>>
>>>> thatÂ* was going to be our dinner but it changed to bugers instead
>>>> Janet US
>>>
>>> Jill didn't say what meat, at least you had bugers! lol
>>> Our dinner wasn't any better, Hillshire Kilbasa and Bushes canned
>>> beans.
>>>
>> Ground chuck (aka "mystery meat").Â* Very tasty, nicely seasoned.Â* It's
>> too bad I forgot to buy some potato chips; they go so nicely with
>> sloppy joes.Â* Oh well, leftovers for the week and I'll buy some chips.
>>
>> I've got kielbasa in the freezer.Â* I've been thinking it would be nice
>> to dice some of it and add it to baked mac & cheese.
>>
>> OTOH, I also have Andouille sausage and some of that would add a
>> different kick to baked mac & cheese.Â* The rest I could use in lentil
>> soup.
>>
>> Jill
>
> ===
>
> Â*Sorry, Jill!Â* I think I might have just sent my mail to you
>
> Â*I was just asking if you didn't mind mystery meat? I like to grind my
> own. I know what I am getting and it only takes a few minutes
>
I don't mind because I don't use a lot of ground meat, beef or
otherwise. I trust the butcher at the grocery store to grind and label
the different cuts (chuck, round, etc.) properly and to clean the
grinder between grinding different things. I do own a grinder and if I
find a great deal on something like chuck roasts I will occasionally
grind it myself and portion it out for the freezer.

Jill

On Wednesday, March 24, 2021 at 5:13:44 PM UTC-5, wrote:
>
> Sloppy Joes. I've had a hankering for them for about a week.
>
> "Traditional" sloppy joes call for soft
> white Wonder-type hamburger buns. That's all well and good if you're
> going for nostalgia. I'm not. I like whole wheat buns because they
> have more texture. I also like them lightly toasted for sloppy joes.
>
I'm a white bun girl myself but I do like them toasted as well.
>
> As fun as it was as a kid to eat food that was falling out of the bun
> all over your plate... I'm not a kid anymore. I'd rather the nicely
> seasoned meat in sauce mostly stay in the bun.
>
> Jill
>
Yes, they can be messy and I just conquer that problem by eating mine with
a knife and fork. It saves me having to treat a stain on my shirt from the
falling tomato-y meat.

On Wed, 24 Mar 2021 17:08:53 -0700 (PDT), "
> wrote:

>On Wednesday, March 24, 2021 at 5:13:44 PM UTC-5, wrote:
>>
>> Sloppy Joes. I've had a hankering for them for about a week.
>>
>> "Traditional" sloppy joes call for soft
>> white Wonder-type hamburger buns. That's all well and good if you're
>> going for nostalgia. I'm not. I like whole wheat buns because they
>> have more texture. I also like them lightly toasted for sloppy joes.
>>
>I'm a white bun girl myself but I do like them toasted as well.
>>
>> As fun as it was as a kid to eat food that was falling out of the bun
>> all over your plate... I'm not a kid anymore. I'd rather the nicely
>> seasoned meat in sauce mostly stay in the bun.
>>
>> Jill
>>
>Yes, they can be messy and I just conquer that problem by eating mine with
>a knife and fork. It saves me having to treat a stain on my shirt from the
>falling tomato-y meat.

Why bother with a shirt, I'll be pleased to lick up all your
drippings.

On 3/25/2021 8:56 AM, Sheldon Martin wrote:
> Why bother with a shirt, I'll be pleased to lick up all your
> drippings.
>
**** off, dried up old pervert.
--
The real Bruce is an asshole.

On Thursday, March 25, 2021 at 7:56:10 AM UTC-5, Sheldon wrote:
>
> On Wed, 24 Mar 2021 17:08:53 -0700 (PDT), "
> > wrote:
>
> >Yes, they can be messy and I just conquer that problem by eating mine with
> >a knife and fork. It saves me having to treat a stain on my shirt from the
> >falling tomato-y meat.
> >
> Why bother with a shirt, I'll be pleased to lick up all your
> drippings.
>
No matter how diligent you would be at licking up the drippings, you'd
leave a stain that I would then have to pre-treat before washing. But
thanks for the offer.

On Thu, joannotjoann wrote:
>On Thursday, Sheldon wrote:
>> On Wed, 24 Mar 2021 joan wrote:
>>
>> >Yes, they can be messy and I just conquer that problem by eating mine with
>> >a knife and fork. It saves me having to treat a stain on my shirt from the
>> >falling tomato-y meat.
>> >
>> Why bother with a shirt, I'll be pleased to lick up all your
>> drippings.
>>
>No matter how diligent you would be at licking up the drippings, you'd
>leave a stain that I would then have to pre-treat before washing. But
>thanks for the offer.

No shirt no stains, thanks for the invite... any time, Joanne, I'd be
pleased to lick your parts clean.

On Thu, 25 Mar 2021 16:34:39 -0400, Sheldon Martin >
wrote:

>On Thu, joannotjoann wrote:
>>On Thursday, Sheldon wrote:
>>> On Wed, 24 Mar 2021 joan wrote:
>>>
>>> >Yes, they can be messy and I just conquer that problem by eating mine with
>>> >a knife and fork. It saves me having to treat a stain on my shirt from the
>>> >falling tomato-y meat.
>>> >
>>> Why bother with a shirt, I'll be pleased to lick up all your
>>> drippings.
>>>
>>No matter how diligent you would be at licking up the drippings, you'd
>>leave a stain that I would then have to pre-treat before washing. But
>>thanks for the offer.
>
>No shirt no stains, thanks for the invite... any time, Joanne, I'd be
>pleased to lick your parts clean.

Wow, an RFC romance.

--
The real Bruce posts with uni-berlin.de - individual.net

On 3/25/2021 4:34 PM, Sheldon Martin wrote:
> On Thu, joannotjoann wrote:
>> On Thursday, Sheldon wrote:
>>> On Wed, 24 Mar 2021 joan wrote:
>>>
>>>> Yes, they can be messy and I just conquer that problem by eating mine with
>>>> a knife and fork. It saves me having to treat a stain on my shirt from the
>>>> falling tomato-y meat.
>>>>
>>> Why bother with a shirt, I'll be pleased to lick up all your
>>> drippings.
>>>
>> No matter how diligent you would be at licking up the drippings, you'd
>> leave a stain that I would then have to pre-treat before washing. But
>> thanks for the offer.
>
> No shirt no stains, thanks for the invite... any time, Joanne, I'd be
> pleased to lick your parts clean.
>
How could anyone resist?!

https://postimg.cc/BjLTGXbF <---- Popeye
--
Asshole Bruce posts with uni-berlin.de - individual.net

On 3/24/2021 6:13 PM, jmcquown wrote:
> Sloppy Joes. I've had a hankering for them for about a week. The base
> recipe comes from an old Betty Crocker cookbook. Difference: the "sauce"
> doesn't start with ketchup and water. Like my mother in the 1960's, I
> used a 10.5 oz can of tomato soup cut with a little water. Back in the
> 60's when Mom made this I doubt the soup was anywhere near as sweet as
> it is these days. I cut it with a bit of soda and add add seasonings
> such as dried thyme, cayenne pepper and I increased the "1/8 tsp hot
> sauce" to a couple of good glugs. A little more Worcestershire than is
> called for, too. Simmering it down until it's still a little "sloppy."
>
> Here's another difference. "Traditional" sloppy joes call for soft white
> Wonder-type hamburger buns. That's all well and good if you're going for
> nostalgia. I'm not. I like whole wheat buns because they have more
> texture. I also like them lightly toasted for sloppy joes. As fun as it
> was as a kid to eat food that was falling out of the bun all over your
> plate... I'm not a kid anymore. I'd rather the nicely seasoned meat in
> sauce mostly stay in the bun. Oh, and I plan to top the sandwich (I may
> even have enough appetite for two) with a finely shredded cheese blend.
> There's a Tex-Mex blend I particularly like.
>
> Jill

Can you post a copy from the original cook book? That sounds delicious,
and probably a lot better than a can of "Manwich".

On 3/24/2021 11:00 PM, Michael Trew wrote:
> On 3/24/2021 6:13 PM, jmcquown wrote:
>> Sloppy Joes. I've had a hankering for them for about a week. The base
>> recipe comes from an old Betty Crocker cookbook. Difference: the "sauce"
>> doesn't start with ketchup and water. Like my mother in the 1960's, I
>> used a 10.5 oz can of tomato soup cut with a little water. Back in the
>> 60's when Mom made this I doubt the soup was anywhere near as sweet as
>> it is these days. I cut it with a bit of soda and add add seasonings
>> such as dried thyme, cayenne pepper and I increased the "1/8 tsp hot
>> sauce" to a couple of good glugs. A little more Worcestershire than is
>> called for, too. Simmering it down until it's still a little "sloppy."
>>
>> Here's another difference. "Traditional" sloppy joes call for soft white
>> Wonder-type hamburger buns. That's all well and good if you're going for
>> nostalgia. I'm not. I like whole wheat buns because they have more
>> texture. I also like them lightly toasted for sloppy joes. As fun as it
>> was as a kid to eat food that was falling out of the bun all over your
>> plate... I'm not a kid anymore. I'd rather the nicely seasoned meat in
>> sauce mostly stay in the bun. Oh, and I plan to top the sandwich (I may
>> even have enough appetite for two) with a finely shredded cheese blend.
>> There's a Tex-Mex blend I particularly like.
>>
>> Jill
>
> Can you post a copy from the original cook book? That sounds delicious,
> and probably a lot better than a can of "Manwich".

I've tried both over the years. Manwich (original) is better, imo, but
you might think differently. Both Manwich and Campbells tomato soup
feature the bonus extra chemicals.

On 3/24/2021 11:00 PM, Michael Trew wrote:
> On 3/24/2021 6:13 PM, jmcquown wrote:
>> Sloppy Joes. I've had a hankering for them for about a week. The base
>> recipe comes from an old Betty Crocker cookbook. Difference: the "sauce"
>> doesn't start with ketchup and water. Like my mother in the 1960's, I
>> used a 10.5 oz can of tomato soup cut with a little water. Back in the
>> 60's when Mom made this I doubt the soup was anywhere near as sweet as
>> it is these days. I cut it with a bit of soda and add seasonings
>> such as dried thyme, cayenne pepper and I increased the "1/8 tsp hot
>> sauce" to a couple of good glugs. A little more Worcestershire than is
>> called for, too. Simmering it down until it's still a little "sloppy."
>>
>> Here's another difference. "Traditional" sloppy joes call for soft white
>> Wonder-type hamburger buns. That's all well and good if you're going for
>> nostalgia. I'm not. I like whole wheat buns because they have more
>> texture. I also like them lightly toasted for sloppy joes. As fun as it
>> was as a kid to eat food that was falling out of the bun all over your
>> plate... I'm not a kid anymore. I'd rather the nicely seasoned meat in
>> sauce mostly stay in the bun. Oh, and I plan to top the sandwich (I may
>> even have enough appetite for two) with a finely shredded cheese blend.
>> There's a Tex-Mex blend I particularly like.
>>
>> Jill
>
> Can you post a copy from the original cook book?Â* That sounds delicious,
> and probably a lot better than a can of "Manwich".

It's on the Betty Crocker website (although I did use an actual old
cookbook). Here's the tiny URL:

https://tinyurl.com/3ebkn4yd

My eyes completely skipped over the 'dry mustard' in the ingredients
list. Still tasted great.

Jill

On Thu, 25 Mar 2021 17:38:01 -0400, jmcquown >
wrote:


>
>My eyes completely skipped over the 'dry mustard' in the ingredients
>list. Still tasted great.
>
>Jill
>
Do you not like dry mustard as an ingredient, or just missed it in the
list?

I think I have a can of Coleman's at the back of the spice cabinet,
and though I recall it as a common ingredient from when I was growing
up, I do not even recall the last time I needed it.

I should probably just toss what is there.

On 3/25/2021 6:34 PM, Boron Elgar wrote:
> On Thu, 25 Mar 2021 17:38:01 -0400, jmcquown >
> wrote:
>
>
>>
>> My eyes completely skipped over the 'dry mustard' in the ingredients
>> list. Still tasted great.
>>
>> Jill
>>
> Do you not like dry mustard as an ingredient, or just missed it in the
> list?
>
I missed it in the list! I do have dry mustard in the cupboard. I was
doing a quick and dirty read of the recipe since I haven't made Sloppy
Joes in a while.

> I think I have a can of Coleman's at the back of the spice cabinet,
> and though I recall it as a common ingredient from when I was growing
> up, I do not even recall the last time I needed it.
>
> I should probably just toss what is there.
>
I couldn't tell you the age of the can of dry mustard I have. LOL It's
not an ingredient I use a lot. It probably wouldn't have made any
difference in the taste.

Jill

On 2021-03-25 6:46 p.m., jmcquown wrote:
> On 3/25/2021 6:34 PM, Boron Elgar wrote:

>> I think I have a can of Coleman's at the back of the spice cabinet,
>> and though I recall it as a common ingredient from when I was growing
>> up, I do not even recall the last time I needed it.
>>
>> I should probably just toss what is there.
>>
> I couldn't tell you the age of the can of dry mustard I have. LOLÂ* It's
> not an ingredient I use a lot.Â* It probably wouldn't have made any
> difference in the taste.
>

We go through it surprisingly quickly despite never having used it to
prpare mustard. I use it in macaroni and cheese and my wife put it in
her home made salad dressing. It is something I frequently have to
replace.

On Thu, 25 Mar 2021 18:46:18 -0400, jmcquown >
wrote:

>On 3/25/2021 6:34 PM, Boron Elgar wrote:
>> On Thu, 25 Mar 2021 17:38:01 -0400, jmcquown >
>> wrote:
>>
>>
>>>
>>> My eyes completely skipped over the 'dry mustard' in the ingredients
>>> list. Still tasted great.
>>>
>>> Jill
>>>
>> Do you not like dry mustard as an ingredient, or just missed it in the
>> list?
>>
>I missed it in the list! I do have dry mustard in the cupboard. I was
>doing a quick and dirty read of the recipe since I haven't made Sloppy
>Joes in a while.

HA!
>
>> I think I have a can of Coleman's at the back of the spice cabinet,
>> and though I recall it as a common ingredient from when I was growing
>> up, I do not even recall the last time I needed it.
>>
>> I should probably just toss what is there.
>>
>I couldn't tell you the age of the can of dry mustard I have. LOL It's
>not an ingredient I use a lot. It probably wouldn't have made any
>difference in the taste.
>
>Jill

McCormick says this about dry mustard (though I have never had
theirs).

******Make your own signature mustard! Mix 1/4 cup of ground mustard
with just enough apple cider vinegar, beer or white wine to make a
paste. Stir in an herb, like tarragon or rosemary, plus salt, and
honey or brown sugar to taste. It’s a perfect hostess gift or
accompaniment to a cheese board.

Yeah, ain't gonna happen


*****Ground mustard is a natural emulsifier, helping ingredients like
oil and egg bind together. Homemade mayonnaise and Hollandaise sauce
are two excellent examples of sauces that gain stability from a pinch
or two of mustard powder.

I was not aware of this. I might have used the product this way in
some dark past, but did not know it functioned as an emulsifier.


*****It’s the aromatic, tangy heat that lets mustard cut through the
richness of beef. It makes you want to come back for a second—and
third and fourth—bite. Blend mustard powder into your next burger or
meatloaf. Or add it to a rub for any roast.

I have used it when making a glaze for ham, but do not think of it for
beef. Makes your ingredient list from BC, pretty much.

On 25/03/2021 22:34, Boron Elgar wrote:
> On Thu, 25 Mar 2021 17:38:01 -0400, jmcquown >
> wrote:
>> My eyes completely skipped over the 'dry mustard' in the ingredients
>> list. Still tasted great.
> Do you not like dry mustard as an ingredient, or just missed it in the
> list?
>
> I think I have a can of Coleman's at the back of the spice cabinet,
> and though I recall it as a common ingredient from when I was growing
> up, I do not even recall the last time I needed it.
>
> I should probably just toss what is there.
>
I don't use it often, but it's essential in my mother's potato salad,
also in deviled eggs. I haven't made either one lately, as I'm just
cooking for one at the moment.

On Fri, 26 Mar 2021 08:30:07 +0000, S Viemeister
> wrote:

>On 25/03/2021 22:34, Boron Elgar wrote:
>> On Thu, 25 Mar 2021 17:38:01 -0400, jmcquown >
>> wrote:
>>> My eyes completely skipped over the 'dry mustard' in the ingredients
>>> list. Still tasted great.
>> Do you not like dry mustard as an ingredient, or just missed it in the
>> list?
>>
>> I think I have a can of Coleman's at the back of the spice cabinet,
>> and though I recall it as a common ingredient from when I was growing
>> up, I do not even recall the last time I needed it.
>>
>> I should probably just toss what is there.
>>
>I don't use it often, but it's essential in my mother's potato salad,
>also in deviled eggs. I haven't made either one lately, as I'm just
>cooking for one at the moment.

That's always tricky.

Although we are down to the two of us, and as we grow older, we eat
less in general, and perhaps a bit more carefully (I hate to admit
that...), it means I have had to adjust a lot of dishes.

We do vac pack and freeze, but there are some meals I just do not
bother with unless there is going to be a gathering, as the shared
eating is part of the allure.

I miss gatherings this past year.

On 3/25/2021 6:34 PM, Boron Elgar wrote:
> On Thu, 25 Mar 2021 17:38:01 -0400, jmcquown >
> wrote:
>
>
>>
>> My eyes completely skipped over the 'dry mustard' in the ingredients
>> list. Still tasted great.
>>
>> Jill
>>
> Do you not like dry mustard as an ingredient, or just missed it in the
> list?
>
> I think I have a can of Coleman's at the back of the spice cabinet,
> and though I recall it as a common ingredient from when I was growing
> up, I do not even recall the last time I needed it.
>
> I should probably just toss what is there.

You should keep it. It won't go bad. Maybe get a bit weak after many
years. Good ingredient for many things but don't overuse it. It can
take over a dish if used too heavily.

On 3/26/2021 12:42 PM, heyjoe wrote:
> On Thu, 25 Mar 2021 17:38:01 -0400
> in Message-ID: >
> jmcquown wrote :
>
>> It's on the Betty Crocker website (although I did use an actual old
>> cookbook). Here's the tiny URL:
>>
>> https://tinyurl.com/3ebkn4yd
>>
>> My eyes completely skipped over the 'dry mustard' in the ingredients
>> list. Still tasted great.
>
> Thanks for that.
>
> But . . . not sure I got the right recipe. The tiny url was broken
> (two URLs combined into one). Tried just one of the two
> URLs,<https://www.bettycrocker.com/recipes/sassy-sloppy-joes/d882f3b0-80ef-4d45-b364-cb825417eb79>,
> and found "Sassy Sloppy Joes", but that recipe doesn't list dry mustard
> as an ingredient.
>
> Did I get the same recipe you started with?
>
It wasn't called that in the book but yes, that's about it.

Okay, the book is falling apart so I'm in the process of scanning the
page with the exact recipe. Okay? Oh, so it didn't mention the dry
mustard. So what? That was the recipe I dug up online.

I'm trying to scan a picture of the page from the book to show you the
original recipe. Having some scanning issues.

Jill

On Wednesday, March 24, 2021 at 6:13:44 PM UTC-4, wrote:
> Sloppy Joes. I've had a hankering for them for about a week. The base
> recipe comes from an old Betty Crocker cookbook. Difference: the
> "sauce" doesn't start with ketchup and water. Like my mother in the
> 1960's, I used a 10.5 oz can of tomato soup cut with a little water.
> Back in the 60's when Mom made this I doubt the soup was anywhere near
> as sweet as it is these days. I cut it with a bit of soda and add add
> seasonings such as dried thyme, cayenne pepper and I increased the "1/8
> tsp hot sauce" to a couple of good glugs. A little more Worcestershire
> than is called for, too. Simmering it down until it's still a little
> "sloppy."
>
> Here's another difference. "Traditional" sloppy joes call for soft
> white Wonder-type hamburger buns. That's all well and good if you're
> going for nostalgia. I'm not. I like whole wheat buns because they
> have more texture. I also like them lightly toasted for sloppy joes.
> As fun as it was as a kid to eat food that was falling out of the bun
> all over your plate... I'm not a kid anymore. I'd rather the nicely
> seasoned meat in sauce mostly stay in the bun. Oh, and I plan to top
> the sandwich (I may even have enough appetite for two) with a finely
> shredded cheese blend. There's a Tex-Mex blend I particularly like.
>
> Jill

Sounds good. I haven't had sloppy joes in ages.

Last night was a wrap: leftover chicken gently reheated with a bunch of
spices to approximate shawarma, rolled up in a warm flour tortilla spread
with hummus, and topped with onions, tomatoes, shredded lettuce and a
little sriracha.

Cindy Hamilton

On Thursday, March 25, 2021 at 5:12:38 AM UTC-4, Cindy Hamilton wrote:
> On Wednesday, March 24, 2021 at 6:13:44 PM UTC-4, wrote:
> > Sloppy Joes. I've had a hankering for them for about a week. The base
> > recipe comes from an old Betty Crocker cookbook. Difference: the
> > "sauce" doesn't start with ketchup and water. Like my mother in the
> > 1960's, I used a 10.5 oz can of tomato soup cut with a little water.
> > Back in the 60's when Mom made this I doubt the soup was anywhere near
> > as sweet as it is these days. I cut it with a bit of soda and add add
> > seasonings such as dried thyme, cayenne pepper and I increased the "1/8
> > tsp hot sauce" to a couple of good glugs. A little more Worcestershire
> > than is called for, too. Simmering it down until it's still a little
> > "sloppy."
> >
> > Here's another difference. "Traditional" sloppy joes call for soft
> > white Wonder-type hamburger buns. That's all well and good if you're
> > going for nostalgia. I'm not. I like whole wheat buns because they
> > have more texture. I also like them lightly toasted for sloppy joes.
> > As fun as it was as a kid to eat food that was falling out of the bun
> > all over your plate... I'm not a kid anymore. I'd rather the nicely
> > seasoned meat in sauce mostly stay in the bun. Oh, and I plan to top
> > the sandwich (I may even have enough appetite for two) with a finely
> > shredded cheese blend. There's a Tex-Mex blend I particularly like.
> >
> > Jill
> Sounds good. I haven't had sloppy joes in ages.
>
> Last night was a wrap: leftover chicken gently reheated with a bunch of
> spices to approximate shawarma, rolled up in a warm flour tortilla spread
> with hummus, and topped with onions, tomatoes, shredded lettuce and a
> little sriracha.

Shawarma sounds good!

On 3/25/2021 5:12 AM, Cindy Hamilton wrote:
> Last night was a wrap: leftover chicken gently reheated with a bunch of
> spices to approximate shawarma, rolled up in a warm flour tortilla spread
> with hummus, and topped with onions, tomatoes, shredded lettuce and a
> little sriracha.

Sounds good but just one? I'd go for two or three.

On Thursday, March 25, 2021 at 9:28:10 AM UTC-4, Gary wrote:
> On 3/25/2021 5:12 AM, Cindy Hamilton wrote:
> > Last night was a wrap: leftover chicken gently reheated with a bunch of
> > spices to approximate shawarma, rolled up in a warm flour tortilla spread
> > with hummus, and topped with onions, tomatoes, shredded lettuce and a
> > little sriracha.
> Sounds good but just one? I'd go for two or three.

Because that's enough food for me.

It was preceded by a tossed salad that I didn't feel merited discussion.
Lettuce, cucumber, carrot, and radish slices, dressed with lime juice
and EVOO.

Cindy Hamilton

On 3/24/2021 6:13 PM, jmcquown wrote:
> Sloppy Joes. I've had a hankering for them for about a week. The base
> recipe comes from an old Betty Crocker cookbook. Difference: the
> "sauce" doesn't start with ketchup and water. Like my mother in the
> 1960's, I used a 10.5 oz can of tomato soup cut with a little water.
> Back in the 60's when Mom made this I doubt the soup was anywhere near
> as sweet as it is these days. I cut it with a bit of soda and add add
> seasonings such as dried thyme, cayenne pepper and I increased the "1/8
> tsp hot sauce" to a couple of good glugs. A little more Worcestershire
> than is called for, too. Simmering it down until it's still a little
> "sloppy."
>
> Here's another difference. "Traditional" sloppy joes call for soft
> white Wonder-type hamburger buns. That's all well and good if you're
> going for nostalgia. I'm not. I like whole wheat buns because they
> have more texture. I also like them lightly toasted for sloppy joes. As
> fun as it was as a kid to eat food that was falling out of the bun all
> over your plate... I'm not a kid anymore. I'd rather the nicely
> seasoned meat in sauce mostly stay in the bun. Oh, and I plan to top
> the sandwich (I may even have enough appetite for two) with a finely
> shredded cheese blend. There's a Tex-Mex blend I particularly like.
>
> Jill

For the rare sloppy joes here, I just buy a pack of soft buns, pound of
ground beef and a can of the original recipe "Manwich" sauce. They make
a good sauce. The extra chemicals are a bonus.

normally though, I'll make pork bbq sandwiches with the eastern NC
vinegar sauce and topped with plenty of cole slaw.

On 3/25/2021 8:19 AM, Gary wrote:
> On 3/24/2021 6:13 PM, jmcquown wrote:
>> Sloppy Joes. I've had a hankering for them for about a week. The base
>> recipe comes from an old Betty Crocker cookbook. Difference: the
>> "sauce" doesn't start with ketchup and water. Like my mother in the
>> 1960's, I used a 10.5 oz can of tomato soup cut with a little water.
>> Back in the 60's when Mom made this I doubt the soup was anywhere near
>> as sweet as it is these days. I cut it with a bit of soda and add add
>> seasonings such as dried thyme, cayenne pepper and I increased the "1/8
>> tsp hot sauce" to a couple of good glugs. A little more Worcestershire
>> than is called for, too. Simmering it down until it's still a little
>> "sloppy."
>>
>> Here's another difference. "Traditional" sloppy joes call for soft
>> white Wonder-type hamburger buns. That's all well and good if you're
>> going for nostalgia. I'm not. I like whole wheat buns because they
>> have more texture. I also like them lightly toasted for sloppy joes. As
>> fun as it was as a kid to eat food that was falling out of the bun all
>> over your plate... I'm not a kid anymore. I'd rather the nicely
>> seasoned meat in sauce mostly stay in the bun. Oh, and I plan to top
>> the sandwich (I may even have enough appetite for two) with a finely
>> shredded cheese blend. There's a Tex-Mex blend I particularly like.
>>
>> Jill
>
> For the rare sloppy joes here, I just buy a pack of soft buns, pound of
> ground beef and a can of the original recipe "Manwich" sauce. They make
> a good sauce. The extra chemicals are a bonus.
>
> normally though, I'll make pork bbq sandwiches with the eastern NC
> vinegar sauce and topped with plenty of cole slaw.
>
>
>
>


I typically use Manwich, but I'd like to shake it up if I'm not in a
hurry. Southern vinegar based BBQ is my favorite! Reminds me of my
grandmother's "German style" potato salad (and coleslaw) made with a
vinegar base instead of a mayonnaise base... I still won't eat mayo
based "salads" to this day... they just do not taste the same.