Sloppy Joe's
Pringles CheezUms
I like savory sloppy's better than sweet, so if it has more than a small
bit of brown sugar, ketchup, bbq sauce or other kinds of sweetener,
well I'm glad you enjoy it but I probably won't. Manwich is almost too
sweet for me.
If anyone knows McCormick sloppy joe spice mix, that's what I'm trying
to get a homemade version of.
So please help find a good sloppy joe recipe!
Cheryl
> But you asked this same question three years ago and didn't like the
> advice then, so I don't know why I'm bringing it up again.
That's one of the first posts I remember seeing here. I guess I've been
reading three years. Wow.
sf
I like Manwich (from a packet) but I haven't made it in years, so I
don't know if their recipe is different now or not. Looking up
Copycat +McCormick sloppy joe recipe, this was the first one that came
up.
1 pound ground beef
1 Tablespoon oil
2 cups chopped onion (remember yellow onions are the sweetest)
4 cloves fresh garlic-finely minced
1/2-3/4 teaspoon fresh ground black pepper
1 cup tomato ketchup*
1 cup diced green bell pepper (I'd use less)
1/4 cup red wine (water or beef stock would be a better choice)
1 Tablespoon light brown sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon white vinegar
1 Tablespoon Worcestershire Sauce (seems like too much, try 1 tsp)
1 teaspoon chili powder-if unavailable omit (I'd leave it out)
Pre-heat a heavy skillet add the oil and cook the beef, onion and
garlic over medium high heat until beef is browned and onion is
tender. Drain excess fat and oil, then add the remaining ingredients
and simmer over low heat for 45-60 minutes. If the mixture isn’t as
thick as you like when the cooking time is up, uncover and simmer
until thickened. If mixture is too thick add a little water or some
more wine.
* If you think that ketchup will make it too sweet, substitute tomato
sauce and then substitute vegetable stock for the wine.
--
Today's mighty oak is just yesterday's nut that held its ground.
Mike
"sf" <s...@geemail.com> wrote in message
news:vj0i175u70215kql3...@4ax.com...
Oh My, The last time I opened a can of Manwich I ended up tossing it in
the garbage. Maybe I wasn't drunk enough to enjoy it
Cheryl
> something?
>
> ;-)
Yes.
Pringles CheezUms
>> I'm looking for a good sloppy joe recipe.
>But you asked this same question three years ago and didn't like the
>advice then, so I don't know why I'm bringing it up again.
Wow. Someone saw and remembered!
Yeah, you're right. I didn't get a good savory sloppy joe recipe then.
The reason I ask again is things change. There might be new people with
new ideas, old people find new things. Probably should ask every year,
really.
If I were more experienced, I might be able to work up something that
works for me. But I'm not, so I ask.
>Have you tried Manwich Bold?
I'll probably try it, thanks.
But hopefully I can find something to make from scratch.
Thanks for you input.
Jim Elbrecht
How weird?<g> If you're one of those folks who remember
*everything*- you do know there is set of Dr's researching the
phenomenon who would like to talk to you.
http://www.cbsnews.com/stories/2010/12/16/60minutes/main7156877.shtml
http://www.uci.edu/features/2010/12/feature_memoryfacts_101215.php
Jim
Jim Elbrecht
<now...@nohow.com> wrote:
>
>>> I'm looking for a good sloppy joe recipe.
>>...
>>But you asked this same question three years ago and didn't like the
>>advice then, so I don't know why I'm bringing it up again.
>
>Wow. Someone saw and remembered!
>Yeah, you're right. I didn't get a good savory sloppy joe recipe then.
>The reason I ask again is things change. There might be new people with
>new ideas, old people find new things. Probably should ask every year,
>really.
>If I were more experienced, I might be able to work up something that
>works for me. But I'm not, so I ask.
-snip-
But you're the only one who knows what *you* like. Have you tried
Dr. Pepper Sloppy Joe's?
This is pretty much how I do them- [Except for the ground beef-- I use
all 80% beef & don't drain it]
http://www.momswhothink.com/easy-recipes/sloppy-joe-recipe.html
I also might add a few splashes of hot sauce [Frank's] -- and if I'm
in the mood, a cup of celery.. . . . a cup of leftover corn in the
fridge?-- toss it in. . . . . mushrooms need to be used up, chop and
saute with the meat. . . too soupy, add oatmeal. . . too stiff,
add catsup.
It isn't baking-- you can do whatever floats your boat. Go in
small increments, a bit at a time. It is going to be good. You just
tune it to your tastes.
Jim
jmcquown
"Pringles CheezUms" <now...@nohow.com> wrote in message
news:n9uh17t78q3pkrtar...@4ax.com...
Oh fer crying out loud. Ground beef (cooked and drained, of course), a can
of Campbell's tomato soup diluted with a can of water. Add some chili
powder and a dash of cayenne pepper. Simmer gently until there's very
little liquid remaining but it's... well the name says it all... "sloppy".
Serve it on hamburger buns. There's no need to make this complicated with a
thousand herbs or spices. And certainly no need to add sugar to the mix.
Jill
notbob
> powder and a dash of cayenne pepper....
> There's no need to make this complicated with a
Which you are also doing. Buy damn can of Manwich and mix in burger.
Add nothing. Dilute nothing.
nb
Janet Bostwick
wrote:
O.k., Jill, now we are in sync. I think it was originally a
Campbell's 1940's tomato soup recipe. Why make it complicated? Some
ground beef, maybe a little celery, onion, bell pepper if it floats
your boat. Salt and pepper or chili powder. Done.
Janet US
Christine Dabney
>>news:n9uh17t78q3pkrtar...@4ax.com...
>>> I'm looking for a good sloppy joe recipe.
Tagging onto this, as I didn't see the OP.
I use Wayne Boatwright's recipe, which makes a very good one.
Christine
Sloppy Joes
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Ground meat
2 tb Unsalted butter or olive oil
1/2 ea Medium onion -- 1/4" dice
1/2 ea Green bell pepper -- 1/4" dice
1/2 ea Red bell pepper -- 1/4" dice
1 ea Stalk celery -- 1/4" dice
2 ts Chili powder, or to taste
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 ts Mexican oregano
1/2 c Chili sauce
1/2 c Catsup
1/2 ts Salt
Few grindings black pepper
Brown meat, breaking up large pieces. Drain in colander and
reserve.
Melt butter and cook onion, green and red pepper, and celery until
all
are transparent. Return meat to pan. Add remaining ingredients and
simmer, covered, for 15-20 minutes. May be frozen if desired.
--
Wayne Boatwright *¿*
____________________________________________
blake murphy
uh-oh.
good thing there are no other weird people here.
your pal,
blake
blake murphy
> Oh fer crying out loud. Ground beef (cooked and drained, of course), a can
> of Campbell's tomato soup diluted with a can of water. Add some chili
> powder and a dash of cayenne pepper. Simmer gently until there's very
> little liquid remaining but it's... well the name says it all... "sloppy".
> Serve it on hamburger buns. There's no need to make this complicated with a
> thousand herbs or spices. And certainly no need to add sugar to the mix.
>
> Jill
that sounds like a pretty cruddy sloppy joe to me.
your pal,
blake
sf
The OP said: Manwich is almost too sweet for me. Not too sweet,
"almost" too sweet. WTF is that supposed to mean?
sf
<arti...@ix.netcom.com> wrote:
> I use Wayne Boatwright's recipe, which makes a very good one.
Wayne's recipes are usually spot on.
jmcquown
"notbob" <not...@notbob.invalid> wrote in message
news:97tped...@mid.individual.net...
The OP stated he doesn't like Manwich.
Jill
Ms P
"Janet Bostwick" <nos...@cableone.net> wrote in message
news:ascj17tposg2aghhb...@4ax.com...
The sloppy Joe recipe in the Betty Crocker cookbook uses Campbell's Chicken
Gumbo soup.
Ms P
jmcquown
I think you're right! It was a Campbell's soup recipe! My mother cooked
with a lot of Campbell's tomato soup. That's how she made her chili. It
was the blandest chili I ever tasted. Mom grew up in Ohio; apparently they
didn't believe in spices.
Jill
Janet Bostwick
wrote:
People in the mid-west didn't back then. My mom used salt and pepper.
Janet US
sf
> People in the mid-west didn't back then. My mom used salt and pepper.
Mine must have been downright progressive. She used powdered garlic &
dried oregano in spaghetti sauce (which was tomato sauce from a can)
and put summer savory on her roast beef.
I remember the first time I ate chili. My mother's friend brought
over a pot made with hamburger and red kidney beans. It was
delicious, but every bite brought tears to my eyes and I had to drink
milk or maybe it was water with every bite. I don't know if she over
seasoned it or if my taste buds just weren't used to what little heat
there was. I only know we requested it after that and the subsequent
chili my mother made wasn't too hot.
Jean B.
Neither the Oxford Companion to American Food and Drink nor The
Dictionary of American Food and Drink were able to nail down an
origin for this. In the latter, Mariani guessed that it first
appeared in the 1960s, which is obviously not true. In the
former, there is speculation that the dish may have existed for a
while before the name was attached to it, and there are a couple
of theories about the origin of the name.
--
Jean B.
Bryan
I bought some cans of it because I had coupons that made it almost
free. After one can, I donated the rest of them to a food pantry. I
ate the Manwich stuff I made because I hate wasting food, but I didn't
enjoy it.
--Bryan
Bryan
> On 2011-07-10, jmcquown <j_mcqu...@comcast.net> wrote:
>
> > powder and a dash of cayenne pepper....
> > There's no need to make this complicated with a
>
> Which you are also doing. Buy damn can of Manwich and mix in burger.
> Add nothing. Dilute nothing.
And anyone with crappy enough tastes to name him/herself after
Pringles and CheezUms ought to love Manwich sloppy joes.
>
> nb
--Bryan
John Kuthe
Bryan, I was thinking about your "tastes" as I made and enjoyed
another batch of my curried chicken, which I know you'd hate. I always
say that I've never had anything gross that you've prepared and that
is true. But I've also never had anything exceptionally or creatively
spiced or flavored that you have made either! Like my curried chicken.
Your "tastes" are very simple and pedestrian, not that there is
anything wrong with that, but there is also not anything exceptionally
right with it either. Good food is inherently delicious with the most
basic of preparation methods, and this is what you excel at because of
your hypersensitive senses of smell and flavor.
I finally get it!
John Kuthe...
Bryan
> On Sun, 10 Jul 2011 07:54:23 -0700, Christine Dabney
>
> > I use Wayne Boatwright's recipe, which makes a very good one.
>
> Wayne's recipes are usually spot on.
>
"chili sauce," possibly the crappiest condiment ever devised, and
"catsup." It looks like the sort of thing you'd see in a newspaper.
Any recipe with "chili sauce" belongs on the garbage heap.
--Bryan
Janet Bostwick
snip
>
>Bryan, I was thinking about your "tastes" as I made and enjoyed
>another batch of my curried chicken, which I know you'd hate. I always
>say that I've never had anything gross that you've prepared and that
>is true. But I've also never had anything exceptionally or creatively
>spiced or flavored that you have made either! Like my curried chicken.
>Your "tastes" are very simple and pedestrian, not that there is
>anything wrong with that, but there is also not anything exceptionally
>right with it either. Good food is inherently delicious with the most
>basic of preparation methods, and this is what you excel at because of
>your hypersensitive senses of smell and flavor.
>
>I finally get it!
>
>John Kuthe...
Regarding hypersensitive smell, it's real. I suffered such for a
period of months and it is awful You pick up notes in foods that no
one else knows is there or you'll pick up on something so exaggerated
as to be impossible to tolerate. After living through that, I am now
very tolerant of other people's likes and dislikes. I believe that
everyone is operating with different tuning on their senses.
Janet US
Storrmmee
"John Kuthe" <johnk...@gmail.com> wrote in message
news:ecb12de8-253e-4dcc...@h12g2000vbx.googlegroups.com...
sf
I notice that people who say they don't like it open up cans. I think
I tried a can once and didn't like it either. Try the package and get
back to me.
sf
I think he's usually a troll, but I'm assuming even trolls like to eat
real food every now and then.
sf
Bryan, sloppy joes aren't exactly haute cuisine to begin with.
They're hamburger for god sake.
John Kuthe
I know Bryan's hypersensitive sense of smell is real. I discovered
that a year or so ago when we were standing more than 6 feet from
Bryan's wife's basil plant and he was whinging about the basil smell.
I could not smell it until I walked over to the plant and rubbed the
leaf and smelled my finger! I have a HYPOsensitive sense of smell and
taste.
But Bryan's condemnatory decreeing of everything he doesn't like as
crap is bullshit, IMHO.
John Kuthe...
Jean B.
Speaking of such... I was just eating a nectarine--or I started
to eat one, and then started thinking its flesh tasted like
pesticides. I have never thought that about anything before, so
it was kind-of odd. But then it makes sense, doesn't it? I guess
the nectarine will just have to try to follow its biological destiny.
--
Jean B.
Bryan
You are lucky, Janet. I don't know what caused your temporary
condition (a mini stroke?), but you're lucky that it passed. I love
pinto and red kidney beans, and like many other types of beans, but
there is something in great northern beans that is unique, and I can
hardly tolerate being in the same room with them. To a lesser extent,
the *Brassica oleracea*s are also repugnant. I can lightly sautee
asparagus for my wife, and I find it only mildly unpleasant, but open
a can of asparagus, and I feel like throwing up. Coincidentally, I
just overheard my so talking about green apple flavored sorbet. I
like green apples and watermelons, but artificial green apple or
watermelon flavor grosses me out.
> Janet US
--Bryan
Betsy
>> (cooked and drained, of course), a can
>> of Campbell's tomato soup diluted with
>> a can of water. Add some chili powder
>> and a dash of cayenne pepper. Simmer
>> gently until there's very little liquid
>> remaining but it's... well the name says
>> it all... "sloppy". Serve it on hamburger
>> buns. There's no need to make this
>> complicated with a thousand herbs or
>> spices. And certainly no need to add
>> sugar to the mix.
> O.k., Jill, now we are in sync. I think it
> was originally a Campbell's 1940's
> tomato soup recipe. Why make it
> complicated? Some ground beef, maybe
> a little celery, onion, bell pepper if it
> floats your boat. Salt and pepper or chili
> powder. Done. Janet US
Add a can of kidney beans, some chili powder, and you've got my mom's
easy chili. :)
John Kuthe
Artificial watermelon is gross IMHO too. Artificial green apple I
don't know. The best artificial fruit flavor I think is raspberry! I
actually like it as much as real raspberries, I think.
And don't even get me started about artificial chocolate flavor! Ugh!
John Kuthe...
Bryan
> > On Jul 10, 12:19 pm, sf <s...@geemail.com> wrote:
> > > On Sun, 10 Jul 2011 07:54:23 -0700, Christine Dabney
>
> > > <artis...@ix.netcom.com> wrote:
> > > > I use Wayne Boatwright's recipe, which makes a very good one.
>
> > > Wayne's recipes are usually spot on.
>
> > That's laughable, especially with this recipe where there's jarred
> > "chili sauce," possibly the crappiest condiment ever devised, and
> > "catsup." It looks like the sort of thing you'd see in a newspaper.
> > Any recipe with "chili sauce" belongs on the garbage heap.
>
> Bryan, sloppy joes aren't exactly haute cuisine to begin with.
> They're hamburger for god sake.
>
*insult*? If you insult ground beef, does it justify injuring it with
slopping in crappy condiments? Is that slopping in of crappy
condiments what makes it a "sloppy" joe? And who the heck is Joe
anyway?
--Bryan
sf
<johnk...@gmail.com> wrote:
> I know Bryan's hypersensitive sense of smell is real. I discovered
> that a year or so ago when we were standing more than 6 feet from
> Bryan's wife's basil plant and he was whinging about the basil smell.
> I could not smell it until I walked over to the plant and rubbed the
> leaf and smelled my finger! I have a HYPOsensitive sense of smell and
> taste.
I'm a bit better at it than you are, I can actually smell basil a few
feet away if the wind isn't blowing the scent away (at my house, you
can't smell honeysuckle or jasmine because the wind blows the perfume
away unless you bury your nose in it), but I know I can smell jasmine
40 feet away if I'm in a still, hot environment and I can smell basil
15 feet away - so my smeller isn't off. I've never had the
opportunity to smell honey suckle at a distance and although I grow it
(and jasmine) - odor has never been an issue at my house. They don't
even attract hummingbirds. Just stating the maximum distances I've
had the opportunity to smell the other two under perfect (hot & still)
conditions. Getting back to hummingbirds... Mexican sage seems to be
the heroin for hummingbirds - even the plants that grow in half
shade.
>
> But Bryan's condemnatory decreeing of everything he doesn't like as
> crap is bullshit, IMHO.
Agreed! I wouldn't mind it he used different terminology (which he
did tonight), because what's awful for him isn't awful for everyone
else and no one wants to be dictated to as if he's their domineering
father/mother. IE: if he doesn't like it, nobody else is allowed to
like it and he shouts them down if they dare to object. Think about
the people on Jerry Springer.
sf
> Speaking of such... I was just eating a nectarine--or I started
> to eat one, and then started thinking its flesh tasted like
> pesticides. I have never thought that about anything before, so
> it was kind-of odd. But then it makes sense, doesn't it? I guess
> the nectarine will just have to try to follow its biological destiny.
Sometimes I have a metallic taste in my mouth, but the dentist says
there's no reason for it.
sf
LOL! Well, to begin with there are some really GOOD chili sauces out
there if you are too lazy to make it yourself. Helpful hint: Homade,
which would be too sweet for the OP - but I love it. Put that in your
pipe and smoke it.
projectile vomit chick
> Oh fer crying out loud. Ground beef (cooked and drained, of course), a can
> of Campbell's tomato soup diluted with a can of water. Add some chili
> powder and a dash of cayenne pepper. Simmer gently until there's very
> little liquid remaining but it's... well the name says it all... "sloppy".
> Serve it on hamburger buns. There's no need to make this complicated with a
> thousand herbs or spices. And certainly no need to add sugar to the mix.
That's so fucking gross. As are you.
projectile vomit chick
> On Sat, 09 Jul 2011 20:00:50 -0500, Pringles CheezUms wrote:
> > I'm looking for a good sloppy joe recipe.
>
> > I like savory sloppy's better than sweet, so if it has more than a small
> > bit of brown sugar, ketchup, bbq sauce or other kinds of sweetener,
> > well I'm glad you enjoy it but I probably won't. Manwich is almost too
> > sweet for me.
> > If anyone knows McCormick sloppy joe spice mix, that's what I'm trying
> > to get a homemade version of.
>
> > So please help find a good sloppy joe recipe!
>
> 1975). But it was fairly sweet. I don't like sweet meats but I
> gobbled this stuff down in no time.
OMG! I have an old Crock Pot manual from around then, is this the
recipe? From page 25:
Sloppy Joes
3 lbs gound chuck or hamburger
2 onions, finely chopped
1 green pepper, seeded and chopped (optional)
2 8-oz cans tomato sauce
1 8-oz can water
2 packages sloppy joe seasoning
salt to taste
Brown ground meat in skillet, pour into colander and rinse well. Put
into Crock-Pot, add onions, green pepper, tomato sauce and water.
Stir thoroughly. Salt to taste. Cover and cook on Low 8 to 10
hours.
jmcquown
"Betsy" <EIM...@webtv.net> wrote in message
news:16350-4E1...@storefull-3251.bay.webtv.net...
Jill
jmcquown
"blake murphy" <blakepm...@verizon.net> wrote in message
news:sg3vgtymvl9n$.1pfxaysuf6dxo.dlg@40tude.net...
> On Sun, 10 Jul 2011 09:52:24 -0400, jmcquown wrote:
>
>> Oh fer crying out loud. Ground beef (cooked and drained, of course), a
>> can
>> of Campbell's tomato soup diluted with a can of water. Add some chili
>> powder and a dash of cayenne pepper. Simmer gently until there's very
>> little liquid remaining but it's... well the name says it all...
>> "sloppy".
>> Serve it on hamburger buns. There's no need to make this complicated
>> with a
>> thousand herbs or spices. And certainly no need to add sugar to the mix.
>>
>
> that sounds like a pretty cruddy sloppy joe to me.
>
> your pal,
> blake
>
Sloppy Joes are supposed to be cruddy :)
Jill
Bryan
> On Sun, 10 Jul 2011 19:30:40 -0700 (PDT), Bryan
>
>
>
>
>
>
>
>
>
> > On Jul 10, 7:57 pm, sf <s...@geemail.com> wrote:
> > > On Sun, 10 Jul 2011 17:16:18 -0700 (PDT), Bryan
>
> > > <bryangsimm...@gmail.com> wrote:
> > > > On Jul 10, 12:19 pm, sf <s...@geemail.com> wrote:
> > > > > On Sun, 10 Jul 2011 07:54:23 -0700, Christine Dabney
>
> > > > > <artis...@ix.netcom.com> wrote:
> > > > > > I use Wayne Boatwright's recipe, which makes a very good one.
>
> > > > > Wayne's recipes are usually spot on.
>
> > > > That's laughable, especially with this recipe where there's jarred
> > > > "chili sauce," possibly the crappiest condiment ever devised, and
> > > > "catsup." It looks like the sort of thing you'd see in a newspaper.
> > > > Any recipe with "chili sauce" belongs on the garbage heap.
>
> > > Bryan, sloppy joes aren't exactly haute cuisine to begin with.
> > > They're hamburger for god sake.
>
> > If you think that "hamburger" is *injury*, does that justify adding
> > *insult*? If you insult ground beef, does it justify injuring it with
> > slopping in crappy condiments? Is that slopping in of crappy
> > condiments what makes it a "sloppy" joe? And who the heck is Joe
> > anyway?
>
> LOL! Well, to begin with there are some really GOOD chili sauces out
> there if you are too lazy to make it yourself. Helpful hint: Homade,
> which would be too sweet for the OP - but I love it. Put that in your
> pipe and smoke it.
>
intending that one use Heinz type, and that discredits the whole
"recipe."
--Bryan
Brooklyn1
>Janet Bostwick wrote:
>>Joan Kuthe
>>
>> >Bwrrryan, I was thinking about your "tastes" as I made and enjoyed
>> >another batch of my curried chicken, which I know you'd hate. I always
>> >say that I've never had anything gross that you've prepared and that
>> >is true. But I've also never had anything exceptionally or creatively
>> >spiced or flavored that you have made either! Like my curried chicken.
>> >Your "tastes" are very simple and pedestrian, not that there is
>> >anything wrong with that, but there is also not anything exceptionally
>> >right with it either. Good food is inherently delicious with the most
>> >basic of preparation methods, and this is what you excel at because of
>> >your hypersensitive senses of smell and flavor.
>>
>> >I finally get it!
>>
>>
>> Regarding hypersensitive smell, it's real. I suffered such for a
>> period of months and it is awful You pick up notes in foods that no
>> one else knows is there or you'll pick up on something so exaggerated
>> as to be impossible to tolerate. After living through that, I am now
>> very tolerant of other people's likes and dislikes. I believe that
>> everyone is operating with different tuning on their senses.
>> Janet US
>
>I know Bryan's hypersensitive sense of smell is real. I discovered
>that a year or so ago when we were standing more than 6 feet from
>until I walked over and rubbed her coochie and smelled my finger, PU!
>
>Joan Kuthe... who's addicted to Bwrrrryan's peepee.
Ahahahahahahahahahahahahahaha. . . .
Jean B.
> On Sun, 10 Jul 2011 21:13:32 -0400, "Jean B." <jb...@rcn.com> wrote:
>
>> Speaking of such... I was just eating a nectarine--or I started
>> to eat one, and then started thinking its flesh tasted like
>> pesticides. I have never thought that about anything before, so
>> it was kind-of odd. But then it makes sense, doesn't it? I guess
>> the nectarine will just have to try to follow its biological destiny.
>
> Sometimes I have a metallic taste in my mouth, but the dentist says
> there's no reason for it.
>
--
Jean B.
Corndog
"sf" wrote in message
news:jjnj175rfjd0hlc60...@4ax.com...
On 10 Jul 2011 13:57:33 GMT, notbob <not...@notbob.invalid> wrote:
> On 2011-07-10, jmcquown <j_mc...@comcast.net> wrote:
>
> > powder and a dash of cayenne pepper....
>
> > There's no need to make this complicated with a
>
> Which you are also doing. Buy damn can of Manwich and mix in
> burger.
> Add nothing. Dilute nothing.
>
>The OP said: Manwich is almost too sweet for me. Not too sweet,
>"almost" too sweet. WTF is that supposed to mean?
It means you are a testy bitch, bitch. Is it that "time of the
month"? And if I mistakenly tagged you as a woman, then stop acting
like one on the rag.
Nancy2
> >> I'm looking for a good sloppy joe recipe.
> >But you asked this same question three years ago and didn't like the
> >advice then, so I don't know why I'm bringing it up again.
>
> Wow. Someone saw and remembered!
> Yeah, you're right. I didn't get a good savory sloppy joe recipe then.
> The reason I ask again is things change. There might be new people with
> new ideas, old people find new things. Probably should ask every year,
> really.
> If I were more experienced, I might be able to work up something that
> works for me. But I'm not, so I ask.
>
> >Have you tried Manwich Bold?
>
> I'll probably try it, thanks.
>
> But hopefully I can find something to make from scratch.
>
> Thanks for you input.
My granddaughter likes just catsup and yellow mustard for her manwich
sauce - I like diced onions and some pickle relish. But I also like
Original Manwich. Bite me. Or the Sloppy Joe, whichever. ;-)
N.
notbob
> sauce - I like diced onions and some pickle relish. But I also like
> Original Manwich. Bite me. Or the Sloppy Joe, whichever. ;-)
I started eating sloppy joes at our school cafeteria when I was about
6-7, back in the 50s (vague enough? ;). This was back when lunch was
a quarter and milk an additional nickel. Anyway.... it's originally
from Hunt's Foods. I suspect Hunt's was making this exact same canned
sauce back when I was a kid, only in #10 cans, cuz it tastes exactly
the same to me.
I did eat some sloppy joe's, homemade by a friends wife, that were
different, yet very good. It had whole corn kernels and bits of onion
and grn ppr. Very tasty, to say the least. SJs really are open to
huge variation. I always put, at the very least!, fresh onions in my
Manwich SJs. Otherwise, that canned goodness in close to perfection,
IMO. ;)
nb
sf
wrote:
All that blithering and yet you can't answer a simple question.
sf
I think so too.
Jean B.
reason becomes more obvious.
--
Jean B.
Cheryl
> OMG! I have an old Crock Pot manual from around then, is this the
> recipe? From page 25:
>
> Sloppy Joes
>
> 3 lbs gound chuck or hamburger
> 2 onions, finely chopped
> 1 green pepper, seeded and chopped (optional)
> 2 8-oz cans tomato sauce
> 1 8-oz can water
> 2 packages sloppy joe seasoning
> salt to taste
>
> Brown ground meat in skillet, pour into colander and rinse well. Put
> into Crock-Pot, add onions, green pepper, tomato sauce and water.
> Stir thoroughly. Salt to taste. Cover and cook on Low 8 to 10
> hours.
>
When do you put in the sloppy joe seasoning?
Robert Payne
Plus, if you ask 5 dentists about anything, you'll get 5 different
answers. Some dentists are a stupid as a rock. Everyone has heard of
the students who are "First in their class". Well, there are always
the students who were the last in their class also. Those are the
stupid ones. Trust what they tell you? No way. Always get at least a
second opinion or even a third and forth on anything that is really
important. Spend the extra couple hundred dollars to make sure you
know the real story. Especially if they want to cut you.
Nancy2
>
> news:n9uh17t78q3pkrtar...@4ax.com...
>
> > I'm looking for a good sloppy joe recipe.
>
> > bit of brown sugar, ketchup, bbq sauce or other kinds of sweetener,
> > sweet for me.
> > If anyone knows McCormick sloppy joe spice mix, that's what I'm trying
> > to get a homemade version of.
>
> > So please help find a good sloppy joe recipe!
>
> of Campbell's tomato soup diluted with a can of water. Add some chili
> powder and a dash of cayenne pepper. Simmer gently until there's very
> little liquid remaining but it's... well the name says it all... "sloppy".
> Serve it on hamburger buns. There's no need to make this complicated with a
> thousand herbs or spices. And certainly no need to add sugar to the mix.
>
> Jill
Canned tomato soup? Really? Do people really make Sloppy Joe sauce
like that? I've never heard of it.
N.
Jean B.
Don't even remind me of the ramifications of such things. My
long-time dentist blew my symptoms off for years. The end result
was rather ugly....
--
Jean B.
blake murphy
it's like a shaggy dog story:
'not *that* cruddy!'
your pal,
blake
blake murphy
> "Janet Bostwick" <nos...@cableone.net> wrote in message
> news:ascj17tposg2aghhb...@4ax.com...
>> On Sun, 10 Jul 2011 09:52:24 -0400, "jmcquown" <j_mc...@comcast.net>
>> wrote:
>>>
>>>Oh fer crying out loud. Ground beef (cooked and drained, of course), a
>>>can
>>>of Campbell's tomato soup diluted with a can of water. Add some chili
>>>powder and a dash of cayenne pepper. Simmer gently until there's very
>>>little liquid remaining but it's... well the name says it all... "sloppy".
>>>Serve it on hamburger buns. There's no need to make this complicated with
>>>a
>>>thousand herbs or spices. And certainly no need to add sugar to the mix.
>>>
>>>Jill
>>
>> O.k., Jill, now we are in sync. I think it was originally a
>> Campbell's 1940's tomato soup recipe. Why make it complicated? Some
>> ground beef, maybe a little celery, onion, bell pepper if it floats
>> your boat. Salt and pepper or chili powder. Done.
>> Janet US
>
> The sloppy Joe recipe in the Betty Crocker cookbook uses Campbell's Chicken
> Gumbo soup.
>
> Ms P
dear god.
your pal,
blake
notbob
> Canned tomato soup? Really? Do people really make Sloppy Joe sauce
> like that? I've never heard of it.
The same ppl that make speghetti sauce using tomato soup.
nb
Goomba
Nor have I, but know its just a huge amount of sugar in it. Jill's last
sentence should have read "And certainly no need to add more sugar to
the mix cause its already in the soup."
I've made Sloppy Joes probably twice in my married life. They were okay.
I recall the recipe was from Joy of Cooking, so since its close at hand
I will copy-
Sloppy Joes (pg 490 in the 1975 edition)
Heat in skillet:
2 T. butter
Add and saute:
1/2 cup minced onion
1/2 cup chopped celery
1/2 cup chopped green pepper, seeds and membrane removed
When these are limp, add:
1 1/2 pounds ground beef
Cook and stir until meat is lightly browned. Add:
1/2 cup chopped mushrooms
4 T. chili sauce
1/2 cup water
Season to taste
Simmer uncovered over low heat about 15 minutes until thickened enough
to spoon onto:
8 lightly toasted sandwich buns
Robert Payne
>> Plus, if you ask 5 dentists about anything, you'll get 5 different
>> answers. Some dentists are a stupid as a rock. Everyone has heard of
>> the students who are "First in their class". Well, there are always
>> the students who were the last in their class also. Those are the
>> stupid ones. Trust what they tell you? No way. Always get at least a
>> second opinion or even a third and forth on anything that is really
>> important. Spend the extra couple hundred dollars to make sure you
>> know the real story. Especially if they want to cut you.
>
>Don't even remind me of the ramifications of such things. My
>long-time dentist blew my symptoms off for years. The end result
>was rather ugly....
I can just bet it made the dentist a lot of your money, and the
dentist didn't feel a thing. Dentists are like used car salesmen.
They'll do or say anything to get more of your money.
Hell Toupee
My mom always made Sloppy Joes using Campbell's vegetable (alphabet
noodles!) soup. Very bland, but we didn't know any better and
cheerfully ate it. Nowadays I prefer to just use a good barbecue
sauce, stirred into ground beef sauteed with coarsely chopped onions
and bell peppers.
Doug Freyburger
>
> Sometimes I have a metallic taste in my mouth, but the dentist says
> there's no reason for it.
There are plenty of possible causes. One is low carbing. Run out of
stored carbs in the body and there is a switch to burning fat as the
main fuel. The slow fat burning path is to convert the fatty acids to
actyl-CoA which is used directly in the mitrochondria. That path does
not produce the smell. That path is the only one used to burn fat when
there are stored carbs present. The fast path is to convert the fatty
acids to several types of ketones. One ketone is acetone and that's the
one that puts a taste in the mouth. Some call it metallic, some call it
garlicy, some call it sour. Dragon breath. It can happen in the
morning if you had a low carb dinner. If this is the cause it's not a
problem. Natural result of a successful predator diet or of a fast.
Brooklyn1
wrote:
>Nancy2 wrote:
>> On Jul 10, 8:52 am, "jmcquown" <j_mcqu...@comcast.net> wrote:
>
>>> Oh fer crying out loud. Ground beef (cooked and drained, of course), a can
>>> of Campbell's tomato soup diluted with a can of water. Add some chili
>>> powder and a dash of cayenne pepper. Simmer gently until there's very
>>> little liquid remaining but it's... well the name says it all... "sloppy".
>>> Serve it on hamburger buns. There's no need to make this complicated with a
>>> thousand herbs or spices. And certainly no need to add sugar to the mix.
>>>
>>> Jill
>>
>> Canned tomato soup? Really? Do people really make Sloppy Joe sauce
>> like that? I've never heard of it.
>>
>> N.
>
>Nor have I, but know its just a huge amount of sugar in it. Jill's last
>sentence should have read "And certainly no need to add more sugar to
>the mix cause its already in the soup."
>
>I've made Sloppy Joes probably twice in my married life. They were okay.
>I recall the recipe was from Joy of Cooking.
I'm old enough to remember when the term Sloppy Joe wasn't invented
yet. For me sloppy joe is a hijacking of American Chop Suey, but on a
bun instead of elbow macaroni.
http://www.cdkitchen.com/recipes/recs/255/AmericanChopSuey69032.shtml
sf
Thanks. I don't low carb on purpose, but it happens occasionally -
however the taste wasn't dragon breath, it was a real metallic taste.
I haven't had gotten it in a long time, so whatever was wrong "isn't"
anymore I guess.
Goomba
> I'm old enough to remember when the term Sloppy Joe wasn't invented
> yet. For me sloppy joe is a hijacking of American Chop Suey, but on a
> bun instead of elbow macaroni.
> http://www.cdkitchen.com/recipes/recs/255/AmericanChopSuey69032.shtml
>
I've never had that, but isn't it also sometimes called
<something>Marzetti or some such name? I recall reading about it here
years ago.
Brooklyn1
wrote:
There's nothing new about ground beef in tomato sauce with onions,
peppers and various other ingredients... a loose version on toast is
called SOS.
Julie Bove
"Brooklyn1" <Gravesend1> wrote in message
news:p61n179c8miej9k4p...@4ax.com...
I thought that was creamed chipped beef?
Hackmatack
> There's nothing new about ground beef in tomato sauce with onions,
> peppers and various other ingredients... a loose version on toast is
> called SOS.
In the navy and elsewhere SOS (shit-on-a-shingle) was, of course, chipped
beef on toast.
--- Posted via news://freenews.netfront.net/ - Complaints to ne...@netfront.net ---
projectile vomit chick
Ha! It doesn't say and I didn't notice that, sorry. I suppose one
would throw it in with all the other ingredients.
notbob
> In the navy and elsewhere SOS (shit-on-a-shingle) was, of course, chipped
> beef on toast.
Perhaps, at one time. By time I joined the the service (USAF'66), it
was ground beef.
nb
Bryan
> sf wrote:
> > On Sun, 10 Jul 2011 21:13:32 -0400, "Jean B." <jb...@rcn.com> wrote:
>
> >> Speaking of such... I was just eating a nectarine--or I started
> >> to eat one, and then started thinking its flesh tasted like
> >> pesticides. I have never thought that about anything before, so
> >> it was kind-of odd. But then it makes sense, doesn't it? I guess
> >> the nectarine will just have to try to follow its biological destiny.
>
> > there's no reason for it.
>
Could be a brain tumor. Aw, c'mon, have a sense of tumor.
>
> --
> Jean B.
--Bryan
sf
wrote:
>
> Locally, we're a couple of weeks from tomato and pepper season, peak season
> a month away. Please point me to a tried and true recipe for chili sauce
> from scratch (my googlefu is sufficient to find the top rated chili sauces
> - but those recipes are a far cry from something that RFC'ers make and
> like).
>
> Hell yes, I'm lazy, but would prefer to use store bought chili sauce in the
> off season. Home made chili sauce sounds great, when ingredients are in
> season.
I haven't made chili sauce very often and haven't made it in a long
time, but here's the recipe I used. It was very good. I didn't have
a vegetable garden, so it wasn't worth the expense or work for me -
but it was very tasty. I have *one* tomato plant this year. Maybe
it will produce a lot of tomatoes and I'll need to make chili sauce.
If I end up with lots of green tomatoes, I saw a green tomato and
tomatillo something or other recently that I'll try to find.
Chili Sauce
1 peck tomatoes
1 qt onions
1 lb celery
3 sweet green peppers
Scald and skin tomatoes and cook 15 minutes. Drain off some of the
juice. Chop the other vegetables, add to the tomatoes and cook 90
minutes.
Add the following:
1.5 tsp ground cloves
1 T mustard seeds
2 cinnamon sticks (I would use 1 Tb. ground cinnamon now)
2 lbs brown sugar
1/4 cup salt
1 quart cider vinegar
Put the spices in a bag or tea ball, then boil all ingredients
together another 90 minutes or until the vegetables are soft
Seal in hot, sterilized jars.
Makes 6 pints
sf
I think he has the navy and the air force (army air corps) confused.
Jinx Minx
"sf" <s...@geemail.com> wrote in message
news:g6sm171qe8jdrcemp...@4ax.com...
Hormonal/estrogen fluctuations as well as reflux and certain medications
(like antidepressants) can cause a metallic taste as well.
Jinx
Jean B.
It ended up making him no money. I never saw him again. He
called to see how I was after I ended up in the emergency room
after he told me it was TMJ, which I didn't believe for one
second. That's just part of the story.
--
Jean B.
Pringles CheezUms
>> to get a homemade version of.
>
>the following -
>
>1 TBSP instant minced onion
>1 tsp green pepper flakes
>1/2 tsp salt
>1 tsp cornstarch
>1/2 tsp garlic powder
>1/2 tsp dry mustard
>1/4 tsp celery seed
>1/4 tsp chili powder
>
>Mix well in a small bowl.
>
>Brown 1 lb of ground beef (or whatever meat you prefer). Add
>1/2 C. water
>1 - 8 oz. can of tomato sauce
>spice mixture from above
>
>Simmer at least 10 minutes or to desired thickness.
>
>Might not meet your taste requirements, but may serve as a starting point
>for your own creation.
Thanks. This is the best idea yet.
Robert Payne
What is TMJ?
Julie Bove
"Robert Payne" <R...@NoEmail.com> wrote in message
news:s8kn1717pdj914f4e...@4ax.com...
I can't remember the exact words that it stands for but it's a painful
condition of the jaw.
sf
sf
wrote:
> > I haven't had gotten it in a long time, so whatever was wrong "isn't"
> > anymore I guess.
> >
> > --
> >
> > Today's mighty oak is just yesterday's nut that held its ground.
>
> Hormonal/estrogen fluctuations as well as reflux and certain medications
> (like antidepressants) can cause a metallic taste as well.
>
OK, thanks... I haven't ever taken antidepressants and I've never had
reflux. It was really weird. Not a daily occurrence, but often
enough to wonder why.
Julie Bove
> On Mon, 11 Jul 2011 23:24:44 -0400, "Jean B." <jb...@rcn.com> wrote:
>
>> he told me it was TMJ
>
> TMJ?
Why has nobody heard of this? It has been on the radio, TV and in magazines
since...like...the 70's? That's the first I heard of it. Could have been
before that.
Goomba
Burt Reynolds had it and everyone and their uncle thought he had AIDS
years ago.
Some people have minds like sieves (ObCooking, sort of) for random bits
of information if it doesn't affect them personally. I know, I know,
hard to imagine.
Robert Payne
wrote:
Thank you for the link. I've never heard of it in my entire, well read
life, but then, I haven't heard of hundreds, (maybe thousands), of
other obscure medical conditions, so it's not unusual to have not
heard about this one.
From your link:
Dislocation of the Temporomandibular Joint (TMJ)
The temporomandibular joint (TMJ) is located just in front of the
lower part of the ear. This joint allows the lower jaw to move. It is
a ball-and-socket joint, just like the hip or shoulder. When the mouth
opens wide, the ball (called the condyle) comes out of the socket and
moves forward. It goes back into place when the mouth closes.
The TMJ becomes dislocated when the condyle moves too far. Then, it
can get stuck in front of a section of bone called the articular
eminence. The condyle can't move back into place. This happens most
often when the ligaments that normally keep the condyle in place are
somewhat loose. The surrounding muscles often go into spasm and hold
the condyle in the dislocated position.
projectile vomit chick
> "sf" <s...@geemail.com> wrote in message
>
> news:m0on17pm2bs43fhol...@4ax.com...
>
> > On Mon, 11 Jul 2011 23:24:44 -0400, "Jean B." <jb...@rcn.com> wrote:
>
> >> he told me it was TMJ
>
> > TMJ?
>
> Why has nobody heard of this?
Because everyone isn't a hypochondriac like you.
Doug Freyburger
>
> I don't low carb on purpose, but it happens occasionally -
> however the taste wasn't dragon breath, it was a real metallic taste.
A very high garlic day will also produce a metallic taste the next day.
That's also something you would probably have figured out as the cause.
> I haven't had gotten it in a long time, so whatever was wrong "isn't"
> anymore I guess.
Different does not always equal wrong. Once you've figured out the
cause and it is something beneficial anyway ...
Doug Freyburger
> notbob <not...@notbob.invalid> wrote:
>> Hackmatack <addre...@invalid.invalid> wrote:
>
>> > In the navy and elsewhere SOS (shit-on-a-shingle) was, of course, chipped
>> > beef on toast.
>
>> Perhaps, at one time. By time I joined the the service (USAF'66), it
>> was ground beef.
>
> I think he has the navy and the air force (army air corps) confused.
When I was in the Navy 78-84 SOS was either chipped beef on toast or
ground beef on toast. Either one was called SOS. I figure thinking it
was one or the other must have been a matter of the individual unit or
even the cooks assigned to that unit because I saw the exact same
overlap at an Air Force base I was at for a month (Okinawa) as well as a
multi-service base I was at for a month that happened to have mostly
Marines as cooks (Willow Grove, PA).
Storrmmee
"Julie Bove" <juli...@frontier.com> wrote in message
news:ivgph9$gpm$1...@dont-email.me...
Storrmmee
sf
<dfre...@yahoo.com> wrote:
> sf wrote:
> >
> > I don't low carb on purpose, but it happens occasionally -
> > however the taste wasn't dragon breath, it was a real metallic taste.
>
> A very high garlic day will also produce a metallic taste the next day.
> That's also something you would probably have figured out as the cause.
I use a lot of garlic, so maybe that was it. Don't know why you'd say
I would have figured it out as a cause. <shrug> To begin with, I
didn't know anything I ate could have been a "cause".
>
> > I haven't had gotten it in a long time, so whatever was wrong "isn't"
> > anymore I guess.
>
> Different does not always equal wrong. Once you've figured out the
> cause and it is something beneficial anyway ...
Different doe not equal wrong... are odd tastes demanding equal rights
now?
sf
wrote:
> On Mon, 11 Jul 2011 18:33:54 -0700, sf wrote:
>
> > haven't made chili sauce very often and haven't made it in a long
> > time, but here's the recipe I used. It was very good.
>
>
> Thank you. Would never have guessed there are no hot peppers/chiles in it.
Don't ask me why it's called chili sauce, I think that topic has come
up here every now and then with no satisfactory conclusion.