What Are You Eating?

One thing about the Midwest foods...

The casseroles (hotdish to those who know) can be the ultimate in carb loading comfort foods.
I grew up having them, and while I make mine differently these days (Campbell's cream of mushroom soup no longer involved) still make them in winter at times...
Hard to beat a chicken and sausage casserole with wild rice, mushrooms, onions, celery and stuffing seasoned with sage, thyme and such.

Makes me hungry just thinking about it.
:)
 
You used to see guys going big at a STEAKHOUSE then grabbing a couple burgers on the way home. These days everyone's trying to too healthy and whatnot. Used to see couple burgers on the way home.
 
Mossback said:
One thing about the Midwest foods...

The casseroles (hotdish to those who know) can be the ultimate in carb loading comfort foods.
I grew up having them, and while I make mine differently these days (Campbell's cream of mushroom soup no longer involved) still make them in winter at times...
Hard to beat a chicken and sausage casserole with wild rice, mushrooms, onions, celery and stuffing seasoned with sage, thyme and such.

Makes me hungry just thinking about it.
:)
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Having grown up in the Midwest I know all about the casserole comfort foods. My mom makes the most killer tuna noodle casserole and it was dinner at least once a month growing up. She makes it for me every time I visit her which always warms my heart. I’m pretty sure that Campbell’s Cream of Mushroom Soup is involved as well as Italian Seasoning. Frozen peas too. Probably while I frequent put frozen peas in my pasta. I wasn’t very into the wild rice casseroles when I was younger but I was a kid with a lesser refined palette.

Top food items I miss from the Midwest:

  • My grandmother’s Czech cooking (bread dumplings with roast meat smothered in gravy and fruit dumplings drenched in butter and dusted in powdered sugar)

  • Real Mexican food

  • Greek food (late night and served through bullet proof glass of course) 😁
 
SteelHeadDave said:
Having grown up in the Midwest I know all about the casserole comfort foods. My mom makes the most killer tuna noodle casserole and it was dinner at least once a month growing up. She makes it for me every time I visit her which always warms my heart. I’m pretty sure that Campbell’s Cream of Mushroom Soup is involved as well as Italian Seasoning. Frozen peas too. Probably while I frequent put frozen peas in my pasta. I wasn’t very into the wild rice casseroles when I was younger but I was a kid with a lesser refined palette.

Top food items I miss from the Midwest:

  • My grandmother’s Czech cooking (bread dumplings with roast meat smothered in gravy and fruit dumplings drenched in butter and dusted in powdered sugar)

  • Real Mexican food

  • Greek food (late night and served through bullet proof glass of course) 😁
Click to expand...
You can’t find good Mexican food in Tacoma? I find this surprising. Or, do you have an idiosyncratic definition of “real” Mexican food?
 
Tuna noodle casserole with peas and topped with potato chips was a staple growing up...
Use egg noodles for best results.
:)
 
Sautéed mushrooms, a bit of chicken (or veggie, mushroom, beef, or whatever matches with your casserole) stock, cream cheese, warm milk...thicken if needed with corn starch.
 
Brute said:
Ok...when I get back to WA, I'll grill you a proper steak...with a proper baked potato, a nice salad and a nice bottle of red wine...
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I won't turn you down, but that's pretty standard fare for me. I find your other dishes that are basically recognizable yet different from the things that I make, except not so hot since I don't gargle jalapenos like you do.
 
Matt B said:
You can’t find good Mexican food in Tacoma? I find this surprising. Or, do you have an idiosyncratic definition of “real” Mexican food?
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I’m partially being a smart ass. Yes there is some pretty decent Mexican food in Tacoma. Taqueria Dona Chole on McKinley Ave is my go to taco truck. Worth a stop if in the area.

Chicagoland just has such a huge Hispanic population so you have more to choose from. There is also a different style than the west coast “Cali” style that you often come across up here.
 
My kid was sick so I was thinking chicken noodle soup but then thought chicken and dumplings are better, so I took that on as an afternoon project. It was worth it. I even did it proper Brute style and got all my mise en place. I’m usually more of a seat of my pants rushed parent kinda cook.

The stockIMG_2955.jpeg

The leeks and carrotsIMG_2956.jpeg

Dumpled
IMG_2958.jpeg

Before the chive and parsleyIMG_2960.jpeg
 
Love Chicken and Dumplings...
That looks great

Fall and Winter meals are the best.
 
Clean Willy said:
Curious how you slice the tenderloin to get it to roll out flat?
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I trimmed the fat and silver skin then cut lengthwise horizontally/parallel to the cutting board about 1/2" thick. I aimed to cut almost all the way through the T-loin, then I rolled the top part over. Think asymmetrical butterfly. After each roll repeated the cutting, trying to turn a cylinder into a flat sheet ~1/2" thick. Then I covered it with a layer of filling and rolled and tied. Hopefully that makes sense.
 
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