Kaiser Rolls
fawnridge (Ricky)
6 years ago
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JoanEileen
6 years agoRelated Discussions
sauce, or gravy?
Comments (66)I grew up in New Jersey....we called it spaghetti sauce, b ut knew that Italians called it gravy. sometimes we ate "deli" if unexpected company arrived....and sometimes as a treat. Eating deli meant going down to the German deli and getting 1/2 pound of boiled ham, 1/4 pound of hard salami, 1/4 pound of head cheese and half a pound of balogna...Oh yes and some hard rolls and half a pound of sliced Swiss cheese....and a pint of potato salad and one of slaw. Packing a lunch for school you packed a salami sandwich or a balogna sandwich or maybe some olive loaf and Swiss or braunschweiger....not lunch meat. Then I moved to Iowa and was served "lunch meat?...WTF? I opened the sandwich and it was baloney. I discovered that lunch meat always is balogna...if Mid westerners want salami they ask for it...or braunschweiger. A stove is a stove, not a range...a cook top is not an appliance with an oven beneath...it's just a cook top. I used to carry a pocket book but that seems to have turned into a purse. Tennies are little white things with rubber soles. Sneaks are a little more...like Reebocks with serious soles and cushioning. I eat dinner, unless it's a "light supper" like before a show or even after an early show. A light noon meal on sunday is Sunday Brunch....while a heavier one is sunday Dinner. It used to be that the kid who works at the grocery is a bagger or a bag boy....while in the mid-west he's a sacker and he puts your stuff into a sack not a bag. Iced tea is never served sweetened and it used to be that unless you specified "black" your coffee came with cream. And "Rye" when asked for in a bar means a blended whisky like Seagrams 7. And why can't anyone outside of New jersey, New York and eastern Pa make a real honest to God hard roll? Soft inside, hard outside crumby and delicious? Anyone got a recipe? Linda C...See MoreCondimentizing Your Burgers
Comments (37)I only make burgers from locally-raised cattle (or lamb) -- I don't like the notion that there could be parts from hundreds of animals in my burger, especially since I prefer them rare to medium rare. I make them slider-sized these days, and serve them on a bed of lettuce, since I'm "low gluten" and I really don't like hamburger buns to begin with. Mother always added stuff into the burgers I grew up with, so I follow suit: I'll usually fry up some diced onions and brown them, let them cool a bit, and mix them in with the meat, along with a touch of: Worchester sauce, salt, pepper, Dijon or powedered mustard, a little ground garlic. On rare occasions, I'm in the mood for a little hot sauce. Don't over mix - the stuff becomes pasty. Fry up in a skillet or on the grill, add a slice of meltable cheese of whatever type suits your mood at the moment. Serve with slices of real tomatoes from the garden or a farmer's market, and some horseradish mustard (or other mustard), and enjoy! Maybe a half a sliced avocado. Or a passle of sautéed mushrooms. I'm someone who doesn't really like ketchup. Nancy's condiment topping described above sounds intriguing!!...See MoreWhat's For Dinner #354
Comments (100)Love a mustard sauce on pork. The last pork gravy I made was shallot, apple, leek, capers and pickled mustard seed. (I'll pull up and post the pickle recipe...I need to make some more tomorrow) Fridge pickles. I leapt up and made a quick batch last night. The Persian cukes in the crisper were still good....they often get slimy in a few days. A few hundred bloggers all have the same recipe. Most just copy each other over and over, lol. ( and give their life story along with recipes, : ) I like NY deli half sours. Some can be a bit acrid. Might be the left on stem ends or the skins or the variety. End of the growing season pickles are much different than the early season. NYC picklers only offer fresh fermented pickles once a year. One spear is usually enough for me. Fresh non-fermented I could eat the whole jar. Try a test batch. You can taste in an hour, after two hours and again the next day. If I have a half jar left after 24hours, I top off with a bit of fresh water. Dilutes the vinegar a bit and great on sandwiches and salads all week. Often I don't make a dressing. Just pickles, splash of evoo, lemon and feta or crumbled blue, goat cheese, etc. Basic recipe, 1/2 cup vinegar, 1/2 cup water, bay leaf, whole black peppercorns, mustard seed, fresh or dried dill, celery seed, pepper flakes, clove of garlic smashed. Pinch of sweet, pinch of salt. *I use ac vinegar, maple syrup or honey. Lots of variations. Use what you have, less or more. We hate sweet so I often don't use it. Here is one of many, (zip through the life story to the recipe) I just picked link random but the method is similar. PICKLES Baby Persian cukes work great and any other root veg like beets, radish, onion, carrot. (peel carrots)...See MoreWhat's For Dinner, #379
Comments (100)All the good looking and great sounding cooking going on. I must comment that the salad 2many mentioned with the sour cream and vinegar and sugar dressing brought back memories for me also. It reminded me of a layered salad my old Grandmother used to make and which I must try to recreate and take to my brothers house one day for a good old reminiscent meal. Currently our restrictions have been lifted a little so that 2 people are allowed to visit family. We visited our son his wife and of course my little grandson who is now 9 months old. I hadn’t seen him for nearly 3 months but the visual phone calls we have done during this period managed to keep his memory of us going so our reunion went very well. So good to be able to cuddle him again. They have been in as strict lock down as us... son working from home and supplies delivered... so we all had no fears and had a great get together. I took the seafood lasagna and DIL made the grain salad and Pico de Gallo. Brownies for dessert with raspberries.Little one ate raspberries for the first time and loved them. He actually eats a little of everything we do....See Morelindac92
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