Posted on 06/12/2006 10:25:30 AM PDT by HungarianGypsy
I was reading Reminisce Magazine yesterday. For some reason that magazine always makes me hungry. So, what were the best foods you remember as a kid?
While I think you're being too serious here, I love the passages.
Hard to believe a town that produced Jalapeno Sam Lewis could be "blah" - but just about everyone I've known from there has said the same thing, lol.
I've visited only briefly and have never spent time there. I *thought* they had a huge public *Lamb Fry* every year or maybe just a *Rocky Mountain Oyster Fry*, but I didn't find anything in google when I just looked. I love, love, love lamb fries and I'm sure, judging by your food tastes, you would've found it, if it had been there.
My two favorite places for lamb fries, year-round, are Cattlemen's in OKC and Big Texan Steak House in Amarillo (both on or near Rte66, note). I believe I could eat them every day. Your "hog nut" dumplings sound interesting - I'm tasting steamed pot-stickers with a lamb fry stuffing in my mind's palate, lol. Yum!
Though I'm not familiar with Zentner's or their daughter's, I've at least heard of them. There was a place near Lake Livingston in E TX that served a sirloin like you described. And it was fork tender - delicious. Some people liked it as CFS, but I didn't.
I have to be in the mood for CFS (like, haven't eaten in a week or something) but sure love the gravy. Got spoiled when we had a restaurant in The Galleria during an earlier oil boom that served Chicken-Fried Filet Mignon - and there is nothing to compare to it. That's another I won't even dare to try at home, for risk of ruining a perfectly good filet.
And I *love* the idea of the lettuce bowl salad. I've never run into that in all my many foodings. Sounds better than a bread bowl of Italian Wedding Soup or pumpernickel loaf of Spinach Dip. With a ton of Brockles on the iceberg, I'd be in heaven.
Syrup on bread. Raw onion sandwiches with mayo. Cucumber slices soaking in salt and covered with ice...before they were turned into pickles.
Ready for more recipes?
There's the West-Coast style Monte Cristo with avocados layered with turkey, Jalapeno Jack cheese, cilantro, then battered and fried, and served with fresh fruit salsa on the side.
Now this one sounds mighty good and uses Texas-style bread:
Monte Cristo Sandwich from the Radisson Hotel Restaurant
Make triple decker sandwich with Texas-Style bread, turkey, ham, American and Swiss cheese slices. Dip sandwich in a batter made with combined 2 eggs, and a bit of heavy cream, then coat sandwich with graham cracker crumbs. Saute in butter to brown a bit, and melt cheese.
Looks like we all tried the dog biscuits.
Thanks for the reply.
I think the only thing that San Angelo has going for it is that it is near the Terlingua Chili Cookoff site.
BTW, their steak was not CFS (Chicken Fried, for those of your reading from Ria Linda), it was a genuine chargrilled piece of meat.
Not a big lamb fan, so can't comment on it.
Hog Nut Dumplings were for real. After the hog harvest, the country folks made quick use of the "non smokable" parts of the pig." The dumplings were the same as Chicken & Dumplings (but with the parts changed out!). Actually, they were quite good.
An earlier poster said that his grandmother said there was no better animal than a chicken. Well, true southerners say that the only thing you can't use on a pig is the "squeal". Having lived in the south most of my life, I agree with them...
Cheers...
Heh heh - yes, I guess 300 miles is all relative - "West Texas close."
I knew the steak you talked about wasn't CFS - I just switched over to it when talking about another "huge sirloin" steak place that was good.
Oh, I see what you're saying about the dumplings. Like creamed giblets and dumplings, only *different.* Still sounds good, just haven't had pigs' things myself, 'cept maybe in boudin and then I wouldn't know.
One of my favorite desserts as a kid was bananas in milk with sugar. Yum! It was great until I developed an allergy to bananas.
MmmmmmmmmmmmMonteCristommmmmm. Love it! Copied them and will try them all. Gotta think about the graham cracker crusted one. Have you had it made by the Radisson or have you made it yourself - and if so, did you like it?
Oh, you reminded me of two other childhood favorite things. One was a "grandmother" thing. Welsh Rarebit! She made the *best.* We had it on toast points, with two slices of crisp bacon on top. I can't make it like hers. The closest I found for eating at home was Stouffer's - and they discontinued it a couple of years ago. Grrr.
Also, a triple-decker sandwich my dad used to make. MMM. Let's see - trying to remember the name of it. Duke of Windsor, I *think.* It was served at the restaurant inside the Dallas Neiman's - Zodiac Room, maybe? He had it first and raved about it, so we all had to go have one and then try to make them at home.
Not in the correct order, but the ingredients were 3 slices of lightly buttered toasted bread without crusts, sliced turkey or chicken white meat, shaved Smithfield ham, crisp bacon, very sharp cheddar cheese *spread* (Old English in the jar), mango chutney (Major Grey's used at home), sliced glazed pineapple (wet, like on a ham, not like the fruitcake type), mayonnaise (preferably homemade), shredded lettuce and maybe sliced tomatoes - I don't eat them, so I'm not sure if the real sandwich comes with them on it.
The order of placement in stacking is important, with "go-together" things in each segment, lol. It's not a tall sandwich, maybe pressed in a sandwich press or with a brick. Or because the meat is sliced, it's not bulky. I love this sandwich!
Sounds delish! Did you get my ping to another food thread?
THE DUKE OF WINDSOR is still on menu at Neiman Marcus (web site): lists sliced smoked turkey, cheddar cheese spread, pineapple, and chutney on grilled egg bread. 8.00
Yup.....thanks.
You would never guess it was graham crackers unless you saw the recipe.
You have got to be kidding! It had to be well over 40+ years ago when I first had one. Sounds a bit skimpy now, but I bet it's just as good! It's mostly the chutney that makes it so outstanding, along with the sharp cheddar taste that is kind of unexpected. Can't imagine it without ham and bacon, though! Mmmm.
I'll work on one of those next week, after these new things. And the graham cracker "breading" is OK by me if you liked it. I thought of other savory (not sweet) things I've had with them in or on it, so I'll try it. I'd do ground pecans or almonds if I got on a "kick." In fact, maybe I'll mix some with the corn flakes.
LOL, I don't eat cereal, but when I went to the grocery just now, I had a choice of a very small brand name box for $3+ or a humongous generic box for $1.19. I'm gonna have corn flakes on everything!
Happened to come across a sandwich recipe that uses mucho corn flakes.
Bacon and Fried Green Tomato Sandwich / By Chef Mark Abernathy
SETUP BREADING STATIONS
Plate combined cup flour, tea ea sugar, salt, cayenne pepper. Plate 3 c smashed corn flakes. Plate egg beaten w/ tbl milk.
Dip thick green tomato slice in flour mixture, then in beaten egg, then in cornflakes.
Heat cup vegetable oil with bacon grease (from frying bacon slices) til it starts to smoke, fry tomatoes golden brown, then drain on the morning paper. Top fried tomato with slice of Monterey Jack cheese, melt in the oven.
Serve on toasted bread with lettuce and mayonaise, top with crisp-fried bacon strips.
That sounds good! So many people love "fried green tomatoes," they must be good. I don't eat tomatoes, other than cooked in a sauce or sun-dried, so I've never found out the fascination.
I was thinking more of breading some oysters for frying, but at that rate, I'll have cornflakes into the next millennium. Thanks for the recipe.
Bump this thread, I wanna talk foodie talk some more! I held back a lot of comments because I was doing too many posts, lol.
Another way you might use crushed corn flakes is to make a streusel-like topping for coffee cake, adding it to the flour-butter streusel mixture.
Or add crushed corn flakes to brown sugar and cinnamon and top baked apples with it before placing in the oven.
Mmm-hmm. *nodding* They make a great casserole topping, like crushed potato chips do, but I'm casseroled out these days. Wanted to make the baked MC for lunch, but got behind - maybe dinner.
Ha ha, just noticed I misspoke on my membrillo, quince paste. Always call it by the wrong Spanish name--hope that's not a dirty word I used.
I had another childhood food memory that I acted upon a few weeks ago, but was disappointed. It was very simple, called "campfire stew," and we made it on Girl Scout campouts. It is just browned ground beef and onions in a Dutch oven, with cans of Campbell's Vegetable (Alphabet) Soup added. I can't explain how good it tastes, especially with cornbread.
We also had a Spaghetti Casserole when I was a kid that I still love, lol! It's browned ground beef, onions, and celery, mixed with a couple of cans of Chef Boyardee spaghetti! I also add chopped green olives and some ketchup. Put it in a baking dish, add cheddar cheese on top and bake at 350° till bubbly. Much better than it sounds.
I'm trying now to think up some foods to put in my hurricane kit, for surviving without electricity - I won't be evacuating. My propane camp stove is in storage where I can't get to it, and I don't have a generator, so I'm trying to think of alternative no-cook, non-refrigerated things. I have a tiny Sterno stove and probably can use an outdoor grill, *depending* on the circumstances.
The hurricane planning people said to get tuna in the vacuum packs so there's no mess. I've not tried those, but looked at them at the grocery yesterday and you *do* have to drain water or oil off of them, so I don't see the advantage - and I can just imagine that *smell* if it's hot and no A/C or running water.
I usually get canned cheese, deviled ham, things like that, which I know I'll eat either way. No MRE's available to me or those other heat-themselves dishes.
Your being from Houston made me think about living there years ago in the middle to late sixties. We used to travel 59 some, and a truck driver friend told us to stop at a truck stop cafe near Diboll and Lufkin that served the best CFS in the world. He wasn't far off on his assessment. They were great, but there is no way you could eat the whole thing. It was huge, and served with mashed, baked, or FF potatoes and white or brown gravy, with a side salad. I can't remember the name of the place, but it was popular.
There was also a restaurant in Diboll that served great huge butterfly shrimp, and they had good mexican food too.
They are probably long gone by now.
tuna, noodles (macaroni or the little wheels are popular here), onion, garlic, salt, pepper, cream of mushroom soup, peas (or broccoli or whatever veggies you like).. cheese. mixed in and for topping. If you like a bit of a kick, add some chili powder and/or salsa. I don't add chips but lots of my cookbooks from the 50's through 70's mention those or shoestring potatos for toppings on many casseroles.
(I make that at least twice a month.. it's cheap:)
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