Not sure. I just remember when Mom cooked them they smelled like perfume gone bad...and didn't taste any different than how they smelled. Perhaps Alaska has better veggies. My experiences were in The Mitten State in the 1960s.Hey! I like all of those! I even grow them…but maybe Alaska just makes better veg, lol!
Brussel sprouts, sardines, and salmon croquets.
Uhh, you are supposed to skin that off. The inside part is awesome!Mother made us lunches to take to school featuring beef tongue sandwiches. The meat was chewy and covered with taste buds.
There was no sugar on ours when mom fixed it. would have probably improved it!My mom made Rice and Raisins, too, and we liked it! Sometimes had it for breakfast. Probably about as healthy as, and a lot cheaper than, any store-bought cereal. (For anyone who has never had it, it's rice cooked with raisins in it, then served like cereal with a little sugar sprinkled on top and milk poured over it. We often had some cinnamon sprinkled on it, too. If you don't like, or don't have, raisins, other fruits can be used, or just plain rice.)
Kathleen
Nothing I like better than french toast! Food of the Gods!Anna,
French toast was/is a New Orleans staple. It's also sometimes called "Lost Bread" because it was a way for families to use stale French bread and turn it into something delicious.
Here's another hint: An old New Orleans treat is what are known as beignets. These are deep fried New Orleans donuts that are liberally sprinkled with powdered sugar. Mmmm. Good stuff! The New Orleans version(s) are thick squares of special dough - each chef has their own recipe - which are deep fried until golden brown. A quick and almost as good substitution is to deep fry canned biscuits (the kind that come in the cardboard tubes). Just pat the dough down a bit and shape them into squares. Cook and when ready, remove them from the oil, place them on a dish covered with paper towels and douse 'em with the powdered sugar!
Oh, these do not keep well in the fridge overnight. They're edible, but you really want to eat them when they are hot and fresh out of the pan.
Best
Doc
Brussel sprouts, sardines, and salmon croquets.
I think fried chicken livers are food of the gods....
at least I had food to eat. Some of my friends didn't and were too proud to say so until years later.
Not sure. I just remember when Mom cooked them they smelled like perfume gone bad...and didn't taste any different than how they smelled. Perhaps Alaska has better veggies. My experiences were in The Mitten State in the 1960s.
I'm glad you like them. I admit to loving Brussel sprouts, if that counts in my favor.
I miss Luby's salmon croquets. Sometimes I wake up and crave those with tartar sauce. I could make them, but it's nice to pay the bill and let somebody else clean up.
My worst food was Rutabaga squash boiled, no seasonings. A close second was English Peas.
I will say, at least I had food to eat. Some of my friends didn't and were too proud to say so until years later.
Until we could cook for ourselves, we knew dinner was ready when the smoke detector went off.
Canned green peas
Fried? Mmmm, yes, that would have been much better!It was called" olive loaf". I liked it. It's even better crisped up in a frypan....
I forgot about the liver. Yuck.Liver and onions, any kind of liver, tuna casserole. I really can't stand tuna salad either, but could choke it down once in a while.
Back in the day, an old wives tail was that women needed liver every month because it was high in iron, so we had it once a month.
Now there's a food I hated as a kid. Maybe because mom served it with canned grapefruit on cottage cheese.Avocado
French toast was/is a New Orleans staple. It's also sometimes called "Lost Bread" because it was a way for families to use stale French bread and turn it into something delicious.
Here's another hint: An old New Orleans treat is what are known as beignets. These are deep fried New Orleans donuts that are liberally sprinkled with powdered sugar. Mmmm. Good stuff! The New Orleans version(s) are thick squares of special dough - each chef has their own recipe - which are deep fried until golden brown. A quick and almost as good substitution is to deep fry canned biscuits (the kind that come in the cardboard tubes). Just pat the dough down a bit and shape them into squares. Cook and when ready, remove them from the oil, place them on a dish covered with paper towels and douse 'em with the powdered sugar!
Oh, these do not keep well in the fridge overnight. They're edible, but you really want to eat them when they are hot and fresh out of the pan.
Sounds similar to what we called Dough Gods. The easy way to make them was to use frozen bread dough. Deep fried. Top with cinnamon sugar, powdered sugar, honey, etc.
On canned spinach
Several posts on this thread about "awful" canned spinach and maybe I can help.
I hope I'm not boring you good folks with my New Orleans recipes, but another common NOLA dish uses canned spinach. It's creamed spinach!
There are a lot of ways to make it and I'm not going to give a specific recipe. You can find everything you need to know on YouTube and spices are so idiosyncratic I won't go there, either.
What I will share with you is the most important single ingredient: Heavy whipping cream.
Make your creamed spinach with heavy whipping cream - not milk, not Half & Half, not canned condensed milk, etc. - use real, heavy whipping cream. Do this and I think you'll find that creamed spinach can be absolutely amazing, even if you're a person that can't stand canned spinach. Needless to say, making it with fresh spinach is better but using canned spinach comes in at a close second.
Best
Doc
On canned spinach
Several posts on this thread about "awful" canned spinach and maybe I can help.
I hope I'm not boring you good folks with my New Orleans recipes, but another common NOLA dish uses canned spinach. It's creamed spinach!
There are a lot of ways to make it and I'm not going to give a specific recipe. You can find everything you need to know on YouTube and spices are so idiosyncratic I won't go there, either.
What I will share with you is the most important single ingredient: Heavy whipping cream.
Make your creamed spinach with heavy whipping cream - not milk, not Half & Half, not canned condensed milk, etc. - use real, heavy whipping cream. Do this and I think you'll find that creamed spinach can be absolutely amazing, even if you're a person that can't stand canned spinach. Needless to say, making it with fresh spinach is better but using canned spinach comes in at a close second.
Best
Doc
I have an inherited ability to taste something in grapefruit and it's AWFUL.Now there's a food I hated as a kid. Maybe because mom served it with canned grapefruit on cottage cheese.
Disgusting eggs, yuk
Not sure whether you are talking about rutabagas or squash there, or both? And yes, they do need some seasonings. Peas are really good fresh out of the garden. Once in a while I'll buy some frozen and those are close to garden-fresh, but canned are awful.
Kathleen
That sounds deliciousNow there's a food I hated as a kid. Maybe because mom served it with canned grapefruit on cottage cheese.
I wasn't required to eat it, but head cheese was something else that I passed on.
From the time my son was a baby he emphatically would NOT eat bananas. After he grew up I asked why he didn't like bananas; he said to him they taste like dirt. Pretty sure genetics also have a role in taste preferences.
That right there was pretty funny.
I have done similar!On canned spinach
Several posts on this thread about "awful" canned spinach and maybe I can help.
I hope I'm not boring you good folks with my New Orleans recipes, but another common NOLA dish uses canned spinach. It's creamed spinach!
There are a lot of ways to make it and I'm not going to give a specific recipe. You can find everything you need to know on YouTube and spices are so idiosyncratic I won't go there, either.
What I will share with you is the most important single ingredient: Heavy whipping cream.
Make your creamed spinach with heavy whipping cream - not milk, not Half & Half, not canned condensed milk, etc. - use real, heavy whipping cream. Do this and I think you'll find that creamed spinach can be absolutely amazing, even if you're a person that can't stand canned spinach. Needless to say, making it with fresh spinach is better but using canned spinach comes in at a close second.
Best
Doc
it was liver...no thanks, or onions...and now, re: both? No thanks.
Speaking of foods that taste like dirt:the green ones do taste like dirt!
Speaking of foods that taste like dirt:
Lentils
Beets
Yeah, one time my Grandma sent me to the store, to buy corn & I brought back hominy by mistake! Boy Howdy, was she !Hominy.
I get pissed just thinking about it.