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Weekly Cooking (and related issues) Thread

Posted on 05/25/2016 4:18:08 PM PDT by Jamestown1630

Last week I got to thinking about Sloppy Joe sandwiches, which I hadn't had in ages but loved when I was a kid. We decided to try making it from scratch, and settled on Chef John's recipe. It came out really good - I think I might add some jalapeno next time - but it doesn't really taste like the Sloppy Joe made from the canned sauce. I'm not sure what to do to it, to make it more like the childhood favorite (except buy a can of sauce ;-) and I'm wondering if anyone else has made it. Here's is Chef John's recipe:

http://allrecipes.com/recipe/219635/chef-johns-sloppy-joes/

***************************************************

I happened to be browsing archive.org for old cookbooks, and found Rufus Estes' cookbook 'Good Things to Eat, as Suggested by Rufus'. Estes, born a slave, was one of the first famous African American chefs, and the first to write and publish a cookbook. The recipes are sometimes kind of sketchy, as they are in all of these old cookbooks, but the instructions are adequate to figure out the dish. Cherry Season is coming on, and I was intrigued by his recipe for pickled cherries:

"CHERRY PICKLES

Stem, but do not pit, large ripe cherries. Put into a jar and cover with a sirup made from two cups of sugar, two cups of vinegar and a rounding teaspoon each of ground cloves and cinnamon cooked together five minutes.

Let stand two days, pour off the vinegar, reheat and pour over the cherries, then seal."

I searched for more modern recipes and was surprised that most are pretty much exactly as Rufus made them; but here is a recipe that pits the cherries, and adds lemon and star anise:

http://janesadventuresindinner.com/2014/09/celebratingtheharvest-pickled-cherries.html

You can read or download the Rufus Estes book at Archive.org (lots of great antique cookbooks there):

https://archive.org/details/goodthingstoeata00esterich

or purchase a newer edition hard copy at Amazon or Dover Publications:

http://www.amazon.com/Good-Things-Eat-Suggested-Rufus/dp/0965433315

http://store.doverpublications.com/0486437647.html

-JT


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: cherries; sloppyjoes
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To: Jamestown1630

I have not had a sloppy Joe in forever! I loved them when I was young. Makes me want to make some. I always loved the sweet, salty blend in the sauce. I’m hungry!


21 posted on 05/25/2016 5:02:32 PM PDT by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
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To: disndat

I think we just used regular mustard. This recipe isn’t as ‘acid-y’ as the canned stuff, you may like it.

-JT


22 posted on 05/25/2016 5:03:33 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630

I have only seen it in the NE but would not be surprised if it grows in the south.

Just takes time to prepare.


23 posted on 05/25/2016 5:04:48 PM PDT by mylife (The roar of the masses could be farts)
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To: miss marmelstein

Cherry pitters are a “must have” utensil.

I used to work in and taught cooking classes at Someone’s In The Kitchen in Rapid City City, SD. A fantastic store, but I spent way too much of my employee discount there. I think I own every gadget and cookbook made. But I do use them! What fun!


24 posted on 05/25/2016 5:04:57 PM PDT by Rushmore Rocks (,)
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To: Jamestown1630

Check out the Iowa variant, Google “Maid Rite”


25 posted on 05/25/2016 5:10:02 PM PDT by bigbob
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To: bigbob

Ohhh Yeah...


26 posted on 05/25/2016 5:13:35 PM PDT by mylife (The roar of the masses could be farts)
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To: Jamestown1630

The basic recipe looks good. But putting meat in cold skillet seem like a bad idea. You lose the malliard reaction for that tasty browning of meat in fat. Oh the terms you learn watching Alton Brown.


27 posted on 05/25/2016 5:13:37 PM PDT by lovesdogs (Think Trump won't make Mexico pay for the wall? Hillary's running pro Trump ads on her dime.)
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To: bigbob

28 posted on 05/25/2016 5:17:33 PM PDT by mylife (The roar of the masses could be farts)
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To: lovesdogs

Well, we were also stumped by the ‘lean ground beef’; we can’t find that, and just used ‘regular’ ground beef from the store, which was about 80/20. My husband did cook it down a very long time.


29 posted on 05/25/2016 5:20:54 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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To: Rushmore Rocks

I never knew I needed a cherry pitter, until I saw recipes for pickled and brandied cherries - I’ve never done anything with fresh cherries but eat them out of the basket. Do you know what kind you have, or what the best one is?

-JT


30 posted on 05/25/2016 5:25:57 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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To: Aliska

I think ours may not have been tomato-y enough.

-JT


31 posted on 05/25/2016 5:27:53 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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To: Jamestown1630

The one I have is made by Oxo. I think.


32 posted on 05/25/2016 5:43:24 PM PDT by Rushmore Rocks (,)
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To: Jamestown1630

I was thinking that meat mixture would be wonderful in pie dough crescents w/ a sweet/tangy tomatoey dipping sauce.


33 posted on 05/25/2016 5:43:36 PM PDT by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
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To: Jamestown1630

The one I have is made by Oxo. I think.


34 posted on 05/25/2016 5:43:44 PM PDT by Rushmore Rocks (,)
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To: Jamestown1630

THIS IS CALLED “THE CHEF’S 321 PICKLE”
3 c water, 2 c vinegar, cup sugar, 1/2 c salt.

You can pickle just about anything you want w/ this recipe.


35 posted on 05/25/2016 5:44:46 PM PDT by Liz (SAFE PLACE? A liberal's mind. Nothing's there. Nothing can penetrate it.)
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To: Aliska

I have a sloppy Joe recipe that turns out a lot like manwich. it’s a lit of work (chopping things) for not being any better than a can. but I suppose it is cheaper.


36 posted on 05/25/2016 5:52:03 PM PDT by CottonBall
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To: Jamestown1630

that was a treat thx for posting


37 posted on 05/25/2016 5:52:51 PM PDT by kvanbrunt2
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To: Liz

How do I can pickles with that recipe?

I just planted about 10 cucumbers....I will be overrun with cucumbers in a couple months! do I need a special breed (I know that’s the wrong word...) of cucumber or will any young cucumber work?


38 posted on 05/25/2016 5:54:44 PM PDT by CottonBall
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To: mylife

Cornell Horticulture indicates zones 5-9. It does look like a challenge:

http://www.fruit.cornell.edu/mfruit/quince.html


39 posted on 05/25/2016 5:55:14 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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To: Rushmore Rocks

Thanks. We generally find Oxo gadgets to be very good.

-JT


40 posted on 05/25/2016 5:56:17 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
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