Posted on 06/14/2017 5:54:44 PM PDT by Jamestown1630
My husband and I no longer have anyone in our families to celebrate on Fathers Day; but I got to thinking of things that our Dads liked to eat.
My father-in-law, being Pennsylvania born-and-bred, was very fond of Chicken Corn Soup. We used to make big batches of it, and take it up to stock his gigantic freezer. It was at least a small comfort to us that when he was dying of cancer but still able to eat, he could enjoy this soup.
We never made rivels, the traditional tiny dumpling that goes into this soup; but the following recipe from Taste of Home is very like the one we have always made, and includes instructions for rivels:
http://www.tasteofhome.com/recipes/chicken-corn-soup-with-rivels
One of my favorite writers on the history of food and eating - and Pennsylvania Dutch cooking in particular - is William Woys Weaver:
https://www.amazon.com/William-Woys-Weaver/e/B000APZL4A/ref=sr_tc_2_0?qid=1497487363&sr=1-2-ent
My own father was very fond of Chinese (or American-Chinese :-) foods, which he learned to like while living for a time in the San Francisco Bay Area right after his WWII service as a Marine in the Pacific. He especially liked Egg Foo Yung, which was my own introduction to Chinese food when we began to have Chinese restaurants in our community in the late 1950s. Its easy to make this at home, almost as fast and a lot less expensive than calling up for delivery ;-) Here's a good recipe from Food.com:
http://www.food.com/recipe/egg-foo-yung-24687
-JT
I agree - the only liver I can stomach is a goose liver pate. Many you can get in this country have pork in them. But in France there were many without.
Weird sandwich my mom occasionally sent to school with me (guaranteed to go straight into the big metal trash can on the lunch grounds):
Black olives in cream cheese.
Say whaaaaaat? No no no, no third grader wants to see THAT.
Vietnamese even make Spam Banh mi. :)
Hawaiians make Spam Sushi!
LOL
Indeed they do and stories will come spilling out.
Sorry about your Dad.
My dad was Spanish, and loved all foods—particularly if they had nitrates—hot dogs, sausages, chorizos—which may be the reason he died of pancreatic cancer. I used to see him sprinkle sugar on ricotta cheese and moan with delight. We knew he was sneaking food when he stopped singing.
My favorite food story was when I refused to eat my chicken because I didn’t like the tendons and veins. I was reminded (weren’t we all?) of the starving children in Japan. (I don’t know why it wasn’t China.)I still wouldn’t eat the chicken so he picked up the phone and said, “Hello. Japan? I have a little girl here who won’t eat her chicken.” Crying ensued and I agreed to eat the slimy things.
LOL! Your dad’s love for those nitrate-laden foods makes him a man after my own heart :-)
It was long enough ago that I don’t remember the particulars but that gym sock part sounds fairly accurate.
Is it worse than Kimchi, in an olfactory sense?
(I love Kimchi :-)
I adore Kimchee, can’t find it here.
I could eat Kimchee all day.
Its better than sauerkraut or mustard pickles, they can keep those picked minnows and I like fish.
I tell you what, its strong on the breath.
Love chile garlic
It’s not that hard to make, and there are ‘fresh’ or ‘emergency’ kimchis that will fill the void while you’re waiting for the real thing to ferment.
I’ll have to add Kimchi to the upcoming ‘despised food’ thread!
The Japanese dont cook it that way, they have some odditys like chicken intestines on a yakatori stick,but in general its well done and tasty.
They like seafood raw and it aint bad.
My Mexican buddy liked goat intestine tacos... Ummm NO!
Progresso wedding soup report:
Not bad, lots of pork meatballs and ziti? carrots onion celery chicken stock and escarole, NO chicken and the endive was cooked to death, but not bad for canned we made it from scratch with hand cut pasta.
Took 2 days
I adore the stuff.
I don’t remember ever eating Brussels Sprouts. Would I like them, *shrug* Having disliked cooked cabbage (though I like sauerkraut and absolutely love Cole slaw) Roasted cabbage might be an exception and I would be game to try. Corned beef and cabbage are a no-go, cabbage rolls - a turn off. Perhaps if they could be eaten raw (similar to cabbage) would be an alternative as well. That’s something that never came to mind before. Do remember vacations up north and kin-folk there would often serve them. Being a child at the time, finicky was my handle. They did teach me to eat cooked cauliflower (which was tasty, especially with cheese sauce) but I still prefer it raw.
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