Skip to comments.Freeper Kitchen: Share Your Food Memories
Posted on 06/12/2006 10:25:30 AM PDT by HungarianGypsy
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Two words....Amorosa Rolls.......
Tuna, noodle, and potato chips. All mixed together. My mom made it and I LOVED it!
If that happened to us, my husband would make sure that lab was flying out the door. Although, when we were leaving once I saw (through the window)our dog standing on his hind legs checking on if there were any leftovers on the table.
Which reminds me of the time I was about 12 or 13. My golden lab wanted in my room. I had a large bowl of popcorn on the floor. He didn't look at me twice. Just ran in and dived head first into that bowl of popcorn.
I miss the ORIGINAL Slim Jims before they added soy. That damn soy additive RUINED the taste. But before the soy was added it was DELICIOUS. Crunchy but moist on the inside.
Bacaloa frito in Puerto Rico. Street vendors used to sell them at about a quarter a piece. It was fried cod but fried in a special PR style. BTW, cod has become a rarity in recent years but I LOVED that bacalao frito!
So, is that how to make tuna noodles? I can't stand it when we get to the point that we have to have tuna noodles. I will suddenly not be hungry. "Here kids, you like it? You can have more." Maybe potato chips would help. I only had it right once. I had dinner at a neighbor's house a couple years back. I remember peas and a lot of paprika. It was good. I don't know how to make it so it tastes as good.
Greek pizza. There was a Greek guy near me who sold square (not round) pizza in square slices. What really made it different is that he smothered the pizza in olive oil. VERY TASTY. Never had pizza like it since.
Soy is evil. A lot of "good mommies" read labels to see if something is low calorie or low fat. I read labels to see if what I am getting has soy or not.
Soy has RUINED many a food.
So, it wasn't just white pizza? It was something completely different? Now, I have to experiment on pizzas and express ship you samples. ;-)
I don't know if it was white pizza. I don't know what that is. All I know is that it was a big square cut into little squares and smothered in olive oil. He advertised it as Greek pizza so that got people curious.
I have "BlueBell" ice cream, so I don't make homemade very often - and my freezer's in storage, anyway. But *when I do,* I always use a can of Eagle Brand in it, no matter what flavor.
Another food item I loved in Puerto Rico was coco frio, cold green coconuts. First they would open up a hole in the coconut from which you would drink the coconut water with a straw. Then they would open up the empty coconut with a machete with along with a slice from the outer shell to use as a scoop and I would scoop out the SOFT meat of the coconut. Great on hot days!
Well, if you ever happen to find yourself in San Fratello, Sicily...
My father actually has Grandma's pizza recipe, so in a sense we do have the recipe for wushdede. My gran never had a written recipe for her pizza, just knew how to make it from memory. When she was in her 80s, my father spent a day making pizza with her, and made her stop every two minutes so he could measure out her ingredients and take notes. She would literally grab a big handful of shortening and my dad would have to scrape it from her hand to get a measurement. Her recipe made enough dough for six 11" x 16" pizzas (NEVER round!!!), two 12 ounce loaves of sausage bread, and about a dozen pieces of wushdede. It was the only way she could make pizza--by the truckload. Man, could she bake.
Good for him (your dad for recording it all)! The bad thing about passed-down recipes for breadlike substances is that when someone has been making the same recipe for years, they have a feel for how "heavy" the flour is on the day they're baking.
They know by "feel" whether it's holding moisture or not and how much shortening to use - extra or hold back. Less flour or more flour? Usually, "more flour" is not the best answer. More liquid and then more flour can work. It's just so hard to predict!
Tell me about your sausage bread made from that. Also, did she not add anything at all to the "wushdede" dough? No sugar or ricotta or anything sweet, just the sugar dusting?
That's why you can't get REAL steaks and hoagies anywhere else in the nation.
That's more like it.
Whew! Gracias! Thought I'd have to get Elaine or Kramer to come order for me. "Wizzo widdo" was next. I kind of like the "chiz" contraction for Cheez-Whiz, however! "Ch'iz," pronounced "chuh iz".
"Yo, Geno, howshizzle bout some chizzle whizzle, fo' shizzle?" Sprechen sie English, not Ebonics!
I think there is one off of the Tollway and Richmond. I will try it soon!
Oh you are right - I didn't realize there was one there! My son will be thrilled...
This page at the Best Maid Products lists a sandwich spread.
Maybe it's the one you found.
It's just plain bread, spread with plain butter as usual, then sprinkled all over with colored nonpareils - they call them "100s and 1000s."
It is, but they don't show it or list it in the products on the little "store" page.
Oh, I meant to tell you that Antone's, for a while, made a Philly-type cheesesteak sandwich that it distributed with the Po Boys in grocery stores.
While they weren't *real,* they weren't bad. I liked them. I would take one home, put on my own Cheez Whiz, and heat it in the microwave. The main difference was that it came with 4-5 peperoncini's, on the side, which were just perfect when de-stemmed and flattened and put *on* the sandwich after heating. Oh, yum, I can taste it all again.
They were overpriced, IMO, which may be why they discontinued them in the grocery stores, so I haven't had one in a long time. They might still have them in Antone's own shops, though.
They probably wouldn't satisfy your craving (I know, I get gyros cravings and there is *nothing* that can substitute in a pinch), but they were much better than the ones at some of the places here that advertise themselves as Philly cheesesteak places.
We lived north of Philadelphia and only had a cheesesteak with the cheese whiz in Philly once. I much prefer them with provolone cheese to the cheese whiz......
Thanks for the Antone's info -
On Christmas eve a man who worked for my Dad, would come by with his wife and drop off home made tamales. We'd have them for breakfast on Christmas morning. The best ever!
Found this humongous recipe on a Texas forum.
Try it out and send each of us a half gallon.
1 quart Miracle Whip Salad Dressing
1 quart Wesson Oil
6 ounces Tarragon vinegar
1/2 cup Louisiana Red Hot Sauce
3 ounces worchestershire sauce
1/4 cup salt
2 - 12 ounce bottles Del Monte Chile Sauce
3 eggs, beaten
1 cup sugar
1/2 cup French's mustard
8 medium pods garlic
1 can paprika
Mix it up with a beater.
I kept it refrigerated of course, but it made so much that I never made it but the one time. I hope this helps some of you out there who miss it."
I like provolone better myself. Cheez Whiz just costs too much for what it is, so I don't keep it around. I had just been in Philly when I found those at the grocery, so the CW was on my mind. They came with provolone already on them.
Pizza...the one I had yesterday, the one I had last Thursday, the one I had the Sunday before that, the one I had...
:-) (Ok, maybe not that often...)
Actually, in my food-memory vault I retain cordon-bleu in a great gasthause in Germany.
Good heavens! That's the website where I found the earlier recipes and discussions and there wasn't anything posted on it after 2005. I must have visited in late April (2006), just before that lady posted her recipe and all those others replied to her!
How funny, the Universe heard my desperate plea and here came the answer! I do want to try the recipe, but will have to hand out jars of it on the street corner after I send it to Brockles fans here - can't freeze that stuff, lol.
Nah, I'll cut it down and try it - just need to get some tarragon vinegar. Or maybe I'll steep my own and get rid of some of the tarragon I have. I like it, but it's overpowering and can't be used in many things. Thanks!
I'm a Buddhist, if I wanted to I could go on every thread and say
"IT'S ALL AN ILLUSION, YOU ARE NOTHING!"
but I don't.
I remember my grandmother's homemade popovers and molasses raisin bread. Homemade bread and tea would accompany every meal. I loved thick slabs of that molasses raisin bread spread with jam. I also enjoyed the occasional supper of fried bologna, ham and duck eggs. The duck eggs came straight from the nest that morning.
Baker's Chocolate looked so good! Blecch!
That's the South, sure nuff.
That's why I *never* buy unsweetened Baker's Chocolate to this day. If it's in the house and it's chocolate, it might get eaten. Always buy Sweetened or even Bittersweet - lol, it's tolerable.
Anyway, deals were struck with both the donut and pizza guys.
I was on hand for opening day at the Astrodome and saw Mickey Mantle hit the first homerun in the Dome. I then got a job with Harry Martin Catering selling popcorn and I kept that job all thru high school.
My younger brother also went to St. Vincent De Paul and he was a classmate of Eric Hilton, Paris's uncle. The Hiltons were living atop the Shamrock back then and my brother was invited to hang out there with Eric and friends and torment the chefs and jewelers.
It was great to grow up in Houston and I have many friends still there. I don't miss the traffic. It gets just as hot or hotter here in Tulsa than Houston and I miss the Gulf.
But, it's always a quick Southwest flight away and I'm making plans for a baseball/fishing trip for later this summer.
I had just escaped eight years with the penguins and avoided them after that. Sister Mary William busted me in Eighth Grade for eating barbecue potato chips on a Friday. I was sent to Father Connelly and the case was dismissed, but I still got a ruler wack from the good sister for general principle. All that at St. Vincent De Paul where, BTW, half the students were marched to sinks after meals to brush with Crest toothpaste, supplied by the company, for a national test. I was mad that I came late (mid-fourth grade) and was denied those extra minutes away from class that the Crest kids got.
The Berlin Wall had nothing on the fence between Jesuit and St. Agnes. Fathers Schrum, Sykes, Allen, Baker and Kidwell had eyes in the back of their heads and Mr. Smelko was a hard one to handle.
Anyway, 1968 arrived and I was off to join the Navy and go to Vietnam.
Let's see - the Dunkin Donuts is still there, but the Shakey's has been an Enterprise rental car place for quite a while, if it's the next building west that I'm thinking about. Right across from Holy Ghost. Yeah, that's the Triangle.
I took my first driver's test close by and my friend took me to that Baskin-Robbins afterwards, when I flunked parallel parking. I had never taken driver's ed because I was too young in OK, then moved here and was old enough to get my license. I'm a year older than Randy and a few years older than Dennis. Never knew either one.
Wasn't here for the Astrodome opening, but came down a few weeks later from OK with family. We moved here in July and I think my first game that I went to in the Dome was a Cardinals game, because I was a big fan of theirs, but I could be wrong. If Stan the Man was still playing and had been here, I'd remember it - I was a huge fan of his. How exciting for you to see MM hit *that* homer!
I remember that some of the Hiltons lived here then, but didn't know how that would be in relation to Paris, lol. How fun to hang with them! Remember the diving board at the pool there? I *never* dove from it.
We had moved here from just north of you - mom was from Tulsa. Lived up Hwy 75 twice and here in Houston twice, as far as childhood. More moves back and forth as an adult.
So, have you tried Ike's chili? It's Cincinnati-style, like you get "three-way" with spaghetti. It is *not* Texas chili. It's dark brown and has to have some vinegar put in it (IMO) to cut it a bit. Anyway, it was my first taste of chili as a kid and I still put vinegar in my chili, almost always. And I was the state champion chili cook up there at one time - but a whole different kind of chili and no vinegar. Or beans.
I think deep down that's why I only by cocoa powder. :-)
That's the real Neapolitan pizza. Mmmm good, has to have sausage (not the chunk Italian!) on it.
You want to talk evil, let's talk about
(dramatic minor chord)
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