I regularly bake sweet potatoes then add plain yogurt, salted peanuts, feta, nutritional yeast, and drown it in hot sauce. The dish has no name nor should it ever see the light of day. What goblin mode meals do you guys eat?
Your dish is called a jacket potato if I understand you right. What I like to do is boil rice then mix it with peanut butter and sriracha and just eat that like it is.
I ate frozen fish sticks when I was a kid. Just took em out of the freezer and gnawed on them.
An entire loaf of French bread from the super market and a sobe (at least back when sobe existed)
What’s sobe?
Spaghetti Amoré (~$15 Serves 4-6)
- 16oz Box of Spaghetti
- 1lb Ground Turkey
- 1 Can Cream Of Cheddar
- 1 Can Cream of Mushroom
- 1 Can Tomato Soup
- 8oz of Shredded Mozzarella
- Spices: salt, black pepper, poultry seasoning, onion powder, garlic powder, oregano
Start boiling your pasta water, salt the water. Meanwhile, in a skillet start cooking the ground turkey till pink is gone. Once cooked, start seasoning with above spices to taste until satisfied, then move skillet to back burner on lowest setting to keep warm.
Preheat oven to 375. Once pasta water is boiling, add spaghetti and cook per instruction until al dente. Drain pasta in a colander, then return to pot.
While pot and spaghetti are still hot, add ground turkey and 3 soup cans to the pot and stir spaghetti until soups are evenly incorporated.
Dump contents of pot into a 9x13" casserole dish, spread contents evenly in the dish, then top with mozzarella cheese.
Bake in the oven till cheese has melted (about 5-10 minutes)
Remove from oven and let cool on stove for 5 minutes. Use a spatula to cut a square and serve warm.
1 Can Cream Of Cheddar
I have never heard of this before. Huh.
So like a turkey ziti? This sounds pretty good.
…so i grew up with what we called five-way in northern kentucky, and no, it’s not cincinnati chili…
- spaghetti
- browned ground beef (or in my case since 1989, vegetarian substitute)
- diced onions (fresh / cold)
- dark red kidney beans (simmered / hot)
- grated cheddar cheese (annatto-colored)
- ketchup
…it’s all layered up on a large plate in that order, bottom-to-top so the cheese melts nicely, cut into a grid pattern with a fork and knife, and then mixed together: i don’t cook it often since moving out on my own thirty-five years ago but it so hits the spot when i do…
So poor mans bolognese. I remember reading when you heat up ketchup it denatures (probably not the right word but opposite of caramelize) and loses its sweetness and becomes pasta sauce.
…it definitely changes when used to top meatloaf…
That sounds pretty good
Not super common but commen enough and just for a snack, but I like using tortillas if there’s no bread in my apartment. I use them for things like peanut butter and mayonnaise wraps and peanut butter and butter wraps.
I also sometimes use tortillas for leftovers in general, depending on the leftovers from the night before. Last time there was leftover homemade mac and cheese and catfish, I heated them and had that wrapped in a plain tortilla with nothing else for breakfast.
Peanut butter and butter? PB and mayonnaise?!?
Gross
Try PB&B on warm toast.
Definitely not an every day treat.
Step 1: butter the toast or English muffin Step 2: apply peanut butter Step 3: bliss. Stop yourself from eating the whole loaf
I used to pre-mix peanut butter and a sick of butter in my kitchen aid and leave it in the fridge for this exact reason.
Sometimes I’d also add Sriracha
…you’re a bad person and you should feel bad, but i used to like tuna casserole when i was growing up which i think is like blue-box macaroni and cheese, canned tuna, cream of mushroom soup, frozen peas, and crushed ruffles baked together…
…maybe?..i don’t think i’ve eaten it since the seventies since my stepfather hated it, so i might not quite be remembering it correctly…
I’ll definitely throw a can of tuna on a box of Mac to get some protein in there. It somehow feels slightly classier than the cut up hotdogs of my childhood
On the area of Mexico that I grew up in, every morning (or every other morning) you would buy fresh corn tortillas for the family. We’d make a taco out of anything.
There is a macaroni salad (with lettuce, peas, carrots, etc.) served at weddings and special events people sometimes pair it with mole sauce and add it to a taco (tortilla) - the main dish is mole with chicken and rice and beans, but people in my region would not think of a Mac and cheese taco as too strange.
My mom also used to make a canned tuna mix (mayo, tomato, onion, lime, salt and pepper) that we would pair with a tortilla and it slaps. I’ve feed this to people from the US and they came back for a second and third taco.
We also would pair a rolled up tortilla with soups (chicken, beef, fish) and used it to push the veggies and meat into a spoon while taking a bite of the part that got souped up.
Corn goes surprisingly well with both sweet/savory (mole) and salty (meats, etc). I’ve never thought of pairing it with PB, but I can see how it might work. If you were referring to flour tortillas, those tend to have a slightly sweet profile, so it seems it could work.
Uuyyyyy me acordé de los taquitos de manteca con sal el fila de las tortillas. Que delicia!
Same here, a few more tips for tortillas.
Stack two tortillas and use for pizza crust.
Brown, brown beef, chopped up small and put in freezer. To use as a topping for burritos.
Layer the tortilla with refied beans. Add the frozen ground beef and cheese. Throw in a toaster oven for about five minutes and Add sauce. For a perfect burrito Or pizza.
Super easy and quick meal or snack.
I make a meaty spaghetti sauce with various spices, but I cook the ground beef in the pan at a low simmer for about 2hrs before I even add the tomato sauce, in order for those spices to penetrate the meat.
I call it a nuclear time bomb because it tastes totally normal - very delicious, even - but about 10-15 minutes in, you are reaching for a hand towel to wipe away the sweat which is quite literally dripping off of you. And you have felt NONE of the hot spices on your tongue.
A much quicker dish involves Cæsar dressing, which I add copious amounts of garlic powder to (4-5 tablespoons), then prevent the dressing from solidifying by adding lemon juice, then wrapping up with freshly ground garlic. As in, a paste, *not chopped or minced._ For a salad using a single head of Romaine, the paste alone uses 15-30 garlic cloves depending on size. And this is on top of the garlic powder. Tastes amazing, but it can get garlicky enough to be barely edible. Think the same kind of burn when chewing down on a fresh raw clove. I sometimes get an “addictive overwhelming thirst” for this garlicky dish that has me gorging on it almost exclusively for an entire week.
I am in awe of your tastebuds.
Variant on your dish: bake sweet potato, add cottage cheese and eat immediately. Add sweet or savory seasonings to taste. It’s not something I’d bring to share, but it’s definitely not something I’ll hide. As far as quick and dirty meals, it’s reasonably healthy, and probably not the worst suggestion for someone who struggles to cook for themselves.
Actual goblin food: canned black olives between two slices of bread, smush down to prevent them from rolling out.
Chunky tapanade.
Not regularly, but my family was super poor for awhile and our delicacies then are my comfort food now.
We loved hot dog weiners in the Kraft dinner, which is a fair approximation because we couldn’t afford KD back then. Ground pepper, and also ketchup when we could afford to be fully blasphemous.
Mom makes a wicked liver-and-onions, but I suspect it wasn’t liver so much as tongue, as it was cheap as hell back then. My sister knows the truth and she will.not eat ‘liver’ again.
Blasphemy and lies, that’s it.
…when i was a kid in puerto rico one of my friends brought a can of vienna sausages to our camp-out and i thought they were sooooo fancy, like seriously epicurean food…
…i think we at them with little bottles of tonic water, like old canada dry with the peel-away polystyrene labels, you know, sophisticated like james bond in moonraker…
hot dogs in Kraft Dinner
If I had a million dollars,
we wouldn’t have to eat Kraft Dinner.But we would eat Kraft Dinner
Of course we would, we’d just eat more
And buy really expensive ketchups with it
That’s right, all the fanciest-, Dijon ketchup, mm, mm…but not a real green dress, that’s cruel…
My ex’s family had this prized dish: you warm milk with pieces of bread chucked in there, add sugar. Then you put cinnamon on top.
It was this weird milky-bready cinnamon soup that actually tasted pretty great and was perfect on a cold day, or whenever she needed some TLC food
My parents had that as youth, they called it Milk Sop
Sounds like an easy bread pudding :)
Canadian as hell.
I’m surprised beef tongue was cheap over there back then.
Beef tongue here is one of those “special delicacy meat” that I usually get to eat during really fancy feasts. It’s probably a pain in the ass to cook, but the texture is really something. So is beef cheek, but that’s a different topic.
Toasted bread with blue cheese, a fried egg, hot sauce and maple syrup on top.
Sounds like something I’d pay 16$ to have served by a malnourished hipster on a cutting board to a table lit by a bar bulb as an appetizer.
This sounded really good… until the maple syrup thing. Why? Why?!
Don’t get me wrong. Maple syrup is great. On pancakes or so, but this? This truly is an abomination.
Cause there’s nothing quite like the combination of savoury, salty, spicy and sweet.
Other favorites of mine are chocolate chili, and my famous habanero honey salad dressing.I get that mixing thing, although it’s virtually non-existent in my country’s cuisine. But still, this one doesn’t feel right at all.
Try some sweet jam on a sharp cheese. It’s such a good blend. Some people mix mustard and jelly but I think you can skip that for blue cheese.
Cold baked beans straight from the tin, eaten with a spoon. I’m grinning thinking of my dinner guests’ faces as they contemplate their tins.
Corned beef hash right out of the can is alarmingly close to dog food.
And better than it has any right to be.
Earlier this week I had curry on nacho chips because I made some really good curry and did not have the energy to make the actual nacho accoutrements that I had planned on doing
It was great
That sounds baller and something you’d find in Texas hill country.
I live in Scotland so, uhh… guess we’ve got the hills and a general attitude towards the bigger country we’re a part of? Not a lot else in common, but still
Oh man, that reminds me of a place near me that does palak paneer fries. It’s like Indian poutine. Amazing.
Just tried a new Indian place near me that has masala fries and poutine on the menu
Have you tried palak paneer pizza? It might be a Baltimore thing. So good.
That is relevant to my interests. I’ll have to pay a visit to Baltimore.
Raw chickpeas. The small, black kind. I soak them overnight in cold water, and have them for breakfast along with a shot of espresso.
I got it from my dad. He used to have them with tea.
…that’s peculiar and i totally respect it…
Mustard bread. I’m dead serious.
Edit to clarify: just a slice of bread with a heap of mustard rushedly spread on it. I either go for honey mustard if I’m looking for a bit of pep, or whole grain Dijon for savouring.
I used to do this as a kid, and would add cheese to make it a “sandwich”.
Hate me if you will, but any source of protein on a slice of bread is a sammich to me!
Also, most definitely works, especially with some of the smoked cheeses which are common in our area!
My oldest brother used to put mustard on toast
Ooh, that’s the fancy kind, I’m generally too lazy to wait for toast.
Dammit! Could’ve been a commercial star in the 80s had I been born in the 80s and, like… a different country…
My invented dish I call “Scrumpy”. You take fries or fried potatoes, equal amount lettuce broken up like for a salad, chicken, then top it with chicken or beef gravy and chopped green onions. To really take up the indulgence level you can add
southernhot sauce like Frank’s, and some Cajun seasoning.It started because of my great love of poutine, and wondering how I could make it into a healthier full meal. I’ve done a million variations on it, too. Stir fried cabbage and onion instead of lettuce. Corned beef instead of chicken. Adding a fried egg on top… Very flexible weeknight meal.
I would absolutely serve this to someone if it ever came up, but it never has.
…that’s - odd…
Frank’s is not a southern hot sauce.
You’re saying it’s from New York City?
NEW YORK CITY?!?!
Noted, thanks! What do I call that style then? I thought it was southern style.
You might call it “Buffalo style” since it’s commonly the primary component of Buffalo sauce.
Tabasco and Crystal are classic southern hot sauces.
Crystal meth?
I’ll show my ignorance here, too, because I thought crystal was a similar flavor. That’s actually why I said southern style.
Crystal has a less harsh flavor than Tabasco and Frank’s. They’re all similar, of course, but there are subtle variations; thus, in my opinion, they each have different applications.
Don’t forget Louisiana… My wife’s favorite.
Oh, I didn’t forget.
Ok this I sort of understand because I used to make Nacho Potatoes. Nacho Potatoes are baked potatoes but with the toppings of nachos. Lettuce is essential because it gives a crunch that enhances the texture of the dish.
Nacho up your fries, include full trimmings.
I’ve had this at pubs (in the US). It was called “Irish Nachos.” They were pretty tasty.
