"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-19-2014, 08:04 PM   #101
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,292
Quote:
Originally Posted by Cooking Goddess View Post
Some of us like it (Indian pudding) Addie. Properly done, it can be very flavorful and the texture is right.
Quote:
Originally Posted by Addie View Post
To each there own.
Agreed! And that's a wonderful thing. But I didn't want your adjectives of "nasty" and "disgusting" to discourage anyone who might happen upon it and think of trying it to think that everyone thinks it's vile.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 02-20-2014, 07:59 AM   #102
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I came closer last night to duplicating my Dad's goulash. It was a bit too sweet though. The sweetness came because I cheated, by accident.

I never purchase tomato products that are pre-seasoned. I like to season to my tastes, not to someone who tries to please everyone from some food lab. I accidentally purchased pre-seasoned, diced tomatoes, DeLallo brand. I tasted the can juice and then looked at the can. In any case, I found the product reasonable. So I browned half a pound of ground beef, cut an onion into fourths, from top to bottom, then in half to make nice slices of that wonderful veggie. Got a half pound of portabellas going on the stove, and added the onion. I cooked them, but only partially. I then added the ground beef and browned it until done. Pour that into a pot with the canned tomato, add 1 tsp each, dried basil, dried oregano, and dried thyme. Two cloves of crushed garlic rounded out the flavor. I let that cook for ten minutes, then added 1 cup of uncooked, whole wheat, penne pasta, and let it absorb the extra moisture from the diced tomato. I cooked that for 15 minutes.

Maybe a bit of salt would have balanced the overly sweet diced tomato. But all in all, it was very nice. I'm eating left-overs for lunch today. I only wish I had some freshly grated Parmesiano Regiano to put on top. That would take it over the top.

Do you know how long I've worked to make goulash as good as my Dad's? As I've said before, my parents didn't cook nearly the variety of foods that I cook. But what they did cook, and that was a substantial variety, they cooked very well.

Seeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-20-2014, 09:40 AM   #103
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
There are so many dishes that my mother made that I can't duplicate, even though I have her recipes.

What jumped out for me was the DeLallo canned tomatoes. The original DeLallo's store is several miles up the highway from me. Our local grocers have DeLallo products, but I was not aware that they distributed as far away as Michigan. It is a very small but wonderful Italian store.
__________________
CarolPa is offline   Reply With Quote
Old 02-20-2014, 10:27 AM   #104
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
DeLallo is a brand I've come to trust. When I purchase their products, I know what to expect.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-20-2014, 11:41 AM   #105
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Chief, when I was a kid we used to buy Stouffer's goulash. After many tries at recreating the dish, I found that the missing flavor was a good glug of catsup.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 02-20-2014, 11:56 AM   #106
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,403
Quote:
Originally Posted by Zhizara View Post
Chief, when I was a kid we used to buy Stouffer's goulash. After many tries at recreating the dish, I found that the missing flavor was a good glug of catsup.
I created my ACS recipe for my daughter who wanted her school cafeteria ACS taste. We were close but not close enough until she suggested the addition of tomato paste. BINGO!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-20-2014, 12:05 PM   #107
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Andy M. View Post
I created my ACS recipe for my daughter who wanted her school cafeteria ACS taste. We were close but not close enough until she suggested the addition of tomato paste. BINGO!
That might indeed be the missing ingredient. The batch I made last night was a tad too sweet, from the pre-seasoned diced tomato, and the amount of onion that I added. Also, my Dad added chopped green pepper, which I didn't have available. The canned tomato did have the green pepper flavor though. Also, I forgot to add salt to the sauce. That might have balanced the sweetness. The tomato paste already has salt in it, and adds a great tomato richness.

As for the ketchup, that would make the goulash even sweeter. I'm looking for the sauce to be a bit more savory. Maybe I should add some anchovy paste.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-20-2014, 12:23 PM   #108
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
I often use tomato paste instead of ketchup in recipes. We like it that way, less sweet.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-20-2014, 01:31 PM   #109
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
Quote:
Originally Posted by Cooking Goddess View Post
Agreed! And that's a wonderful thing. But I didn't want your adjectives of "nasty" and "disgusting" to discourage anyone who might happen upon it and think of trying it to think that everyone thinks it's vile.
I think brussel sprouts are "nasty" and "disgusting" but I'd encourage everyone to love them. The only good thing I can say about them is they're "cute".

I've never had Indian Pudding but I have a very old recipe for it from my Mom who adored it. She got the recipe from a little cafe' somewhere in your neck of the woods when they were on a trip back there many years ago. I love that it's written in her own beautiful handwriting. I'm actually going to make it.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-20-2014, 01:36 PM   #110
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I think it sounds good, but I like "trail mix" types of foods.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.