[Dinner 2021]

16 minutes ago, Kim Shook said:

How odd that it reminded you of mango.

We might just have mango on the brain right now. It's mango season here and we have had mangos in every conceivable manner lately.

[What is your favorite "go-to recipe" for a quick meal when you are pressed for time or just don't feel like cooking?]

19 minutes ago, KennethT said:

we're really lucky

How lucky you are! Within a 12 block area of where I live, there are eight chicken take-out places and four Chinese restaurants. Other than one typical Costa Rican restaurant where I wouldn't order takeout for my dog, that's it.

[What recipe do you want to be remembered for?]

1 minute ago, heidih said:

So it is cold or heated?

I usually let the cream cheese softened a little to mix and then chill it again.

[What recipe do you want to be remembered for?]

1 hour ago, TdeV said:

 

Could you please give the recipe?

It couldn't be easier. It is just cream cheese mixed with anchovy fillets or anchovy paste to taste. I have added dehydrated onion flakes or very finely minced onion but it isn't necessary. It just adds a little texture. I got the recipe over 50 years ago from a Danish chef that I worked with at the Hidden Valley Country Club in Reno. It was his most requested dish and he never would tell anyone what was in it.

[What recipe do you want to be remembered for?]

1 hour ago, Kim Shook said:

And her gravy, under the influence of an English husband, was always Bisto,

When I was first married, I couldn't make biscuits to save my soul. I made some of the best hockey pucks you ever saw. Then after I had been married about a year, a girl from Oklahoma moved in next door. She made gorgeous biscuits, breakfast lunch and dinner. So I asked for her Secret and she reached into the cupboard and pulled out a box of Bisquick. From then on I could make great biscuits. Then I moved to Costa Rica where there was no Bisquick and it was back to hockey pucks until I finally got the hang of it. Now I'm kind of famous for my good biscuits but it's funny how we rely on some ready-mades because they're a lot better than we could possibly make on our own.

[What recipe do you want to be remembered for?]

1 hour ago, Margaret Pilgrim said:

I told her from my mother.

That reminds me of the story of the mother that was  teaching  her daughter how to cook a roast. She cut off 1/3 of it and placed it beside the bigger piece before she put it in the oven. The daughter asked her why she did it that way and she said that that was the way that her mother did it. After discussing it they called the grandmother to ask why she did it. She replied that that was the way her mother always did it. Since the great grandmother was still alive they called her to ask why she did it and she told them that she had to do it that way because her roasting pan was too small.

[What is your favorite "go-to recipe" for a quick meal when you are pressed for time or just don't feel like cooking?]

4 minutes ago, liuzhou said:

wontons/ravioli

I like that idea. What type of filling do you put in them?

[Dinner 2021]

2 hours ago, Tropicalsenior said:

pineapple casserole recipe

Just finished dinner and it was delicious. The strange thing about it though was that the cheese and pineapple combination made us think of mango.

[Dinner 2021]

2 hours ago, Kim Shook said:

pineapple casserole recipe

I made it and it looks delicious. Here is the before.

And the after.

Can't wait for dinner. Thank you so very much.

[What recipe do you want to be remembered for?]

7 minutes ago, heidih said:

I made the gravy for several holidays

Strange, I never even thought of gravy because growing up in Midwest (gravy land) knowing how to make gravy is just essential knowledge. Every young girl was told "if you don't know how to make gravy, girl, you aren't going to survive". However, when I go to somebody's house for Thanksgiving or Christmas I am always asked to make the gravy. One of my contributions to the dinner is always plenty of good, rich, homemade chicken broth. I even tuck in a small bag of flour now because I went to one woman's house and she had absolutely nothing in the house to thicken it with.

[What recipe do you want to be remembered for?]

10 minutes ago, gfweb said:

Had a British pub feel to the name I always thought.

A bit too much, maybe.

[Dinner 2021]

32 minutes ago, Kim Shook said:

pineapple casserole recipe.

Thank you so much. I am making it right now. I'll have to cut it in half and probably will use a little less sugar but it sounds great.

[What is your favorite "go-to recipe" for a quick meal when you are pressed for time or just don't feel like cooking?]

We all have days when we forgot to take the meat out of the freezer, just got in from outdoors, or just didn't feel like cooking. Do you have a favorite that gets you in and out of the kitchen in record time? I know that I do, mine is frittata. It's also a great way to use up little bits of vegetables in the refrigerator and leftover cheese. My family absolutely loves them and I get out of the kitchen almost guilt-free.

[What recipe do you want to be remembered for?]

I guess that mine would be anchovy dip. Two ingredients that I always have in my fridge. Takes five minutes to make and out the door. I never take it anywhere that I don't get asked for the recipe.

[Stereotypically/typically "American" food you've never eaten, or tried only later in life]

1 minute ago, heidih said:

American traditional

No, I meant specifically corn dogs. Especially the grease soaked versions at the State Fair.

[Stereotypically/typically "American" food you've never eaten, or tried only later in life]

18 minutes ago, weinoo said:

Korean corn dog

How are Korean corn dogs any more disgusting than the American ones?

[Stereotypically/typically "American" food you've never eaten, or tried only later in life]

4 minutes ago, MokaPot said:

However, I used to dislike uni (sea urchin, raw) and now I like it.

I love raw sea urchin and sushi and sashimi.

[Stereotypically/typically "American" food you've never eaten, or tried only later in life]

This topic reminded me of a neat little cookbook that I bought a long time ago.

It was published in 1984 and I have spent a lot of time drooling over regional favorites. Many of them can't be duplicated. They are regional favorites because the ingredients are strictly regional. It contains the usual culprits, Philly Cheesesteak, Chicago Pizza, Hot Brown Sandwich, Cioppino and many more. The one that interests me most is the Vidalia Onion Custard.

Quite a few of the pages are covered with drool, but I did get my very best barbecue sauce recipe from it.

[Dinner 2021]

2 minutes ago, heidih said:

piloncillo

I had to stop buying that here in Costa Rica. It was not only dirt cheap but it came complete with the dirt.

[Stereotypically/typically "American" food you've never eaten, or tried only later in life]

48 minutes ago, heidih said:

Is cr. pine creamed pineapple? Not familiar to me

I think that would be crushed pineapple.

[Stereotypically/typically "American" food you've never eaten, or tried only later in life]

Rather than take the time to copy it out which might take me forever, I'll send it to you as I got it. I scaled it down slightly and cooked it in the instant pot.

[Stereotypically/typically "American" food you've never eaten, or tried only later in life]

Perhaps another reason that I am reluctant to eat them is that I remember the time that my husband and I went to a popular Seattle Oyster Bar. He had two dozen raw oysters and I had Oysters Rockefeller. He spent the next two days worshiping the porcelain goddess and I didn't.

[Stereotypically/typically "American" food you've never eaten, or tried only later in life]

There is one food craze that I don't understand. I have never eaten raw oysters nor had any desire to eat them. I love cooked oysters and I will eat them in any way shape or form cooked, but please, can somebody explain why anybody would eat them raw.

[Stereotypically/typically "American" food you've never eaten, or tried only later in life]

14 minutes ago, heidih said:

Another example of regionality. I've only had it in Louisiana. 

I've only eaten it in Seattle. A young man that I worked with was from the south and every year, he and his partner and two other couples from the south would have a big Southern BBQ. They would have alligator flown in and served it several ways. The barbecued ribs were wonderful and it was always some of the best food that I ever ate. Those Southerners do know how to eat well.

[Stereotypically/typically "American" food you've never eaten, or tried only later in life]

7 hours ago, liuzhou said:

 

Another alligator fan here.

 

Years ago, I used to get a cookbook from the library by Marjorie Kinnan Rawlings, the author of The Yearling. She had quite a few recipes for alligator. Unfortunately, at the time I was living at Lake Tahoe and it didn't have any Alligators so I never got to try any of them. After seeing that picture I'm just as glad I didn't.