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What food tasted so great that 'someday' you will figure out the secret recipe?

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applegrove Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 08:37 PM
Original message
What food tasted so great that 'someday' you will figure out the secret recipe?
Edited on Thu Dec-01-11 09:23 PM by applegrove
I used to get these great anchovy mashed potatoes for lunch at a hotel where I worked. I think it was a can of anchovies thrown into the mixing machine. Some day I will experiment and find out what portions to use.
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Brickbat Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 09:01 PM
Response to Original message
1. I wish I had my grandfather's technique of braising beef. Not his recipe, his technique.
Just some crappy meat, a little flour, and him getting up at 4 a.m. to start it for a noon dinner. Nothing like it.
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MiddleFingerMom Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 09:07 PM
Response to Original message
2. The BEST meal I ever had in 4 years in Germany was Zigeunerschnitzel ("Gypsy Schnitzel").
.
.
.
I only saw (and had) it ONCE in a small gasthaus in a tiny village outside of Nurnberg.
.
I've just recently found recipes for it online and may give it a shot.
.
As I remember, there were a lot of tiny-diced red, yellow, and green bell peppers in a
light brown, slightly spicy sauce.
.
.
.
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 09:16 PM
Response to Reply #2
3. there are a zillion recipes for it on the net
...many of them in German. It seems to be ubiquitous and is considered quick food. I'll consider making it too.
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Cid_B Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 08:17 PM
Response to Reply #2
37. Bah... Jaegerschnitzel is the money schnitzel...
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Xipe Totec Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 09:51 PM
Response to Original message
4. Rack of Lamb in Ginger and Lavander sauce nt
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applegrove Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 09:56 PM
Response to Reply #4
5. Oh that sounds good.
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Xipe Totec Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 10:17 PM
Response to Reply #5
6. My son's recipe. I'm still waiting for him to share...
;)
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pa28 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 10:32 PM
Response to Original message
7. The sauce at the Spaghetti Factory in Portland.
Anchovies got me close but still no luck. I'll probably find out later they just pour in a bottle of Robitussin and a teaspoon of used battery acid but I'll probably never know.
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MiddleFingerMom Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-01-11 10:56 PM
Response to Original message
8. There's a little gourmet restaurant/takeout place here in Tucson called "Feast".
.
.
.
Amazing food. REALLY nice chef/owner with a background of, I believe, having
been head chef at a couple of the finer restaurants in town before he opened
his own place.
.
.
.
I used to stop to get some of his grilled asparagus to go. Finally worked up
the nerve to ask for the recipe (the only time I had done that before was
for stuffed mushrooms at a fine restaurant outside of Philadelphia. That chef
refused -- even though it probaly involved reducing a veal stock for 20 hours
or something else impossible to duplicate at home).
.
.
.
THIS chef's secret? Simply misting the asparagus with olive oil and sprinkling
it lightly with sea salt and then cooking on the barbecue grill. M-m-m-M-M-M!!!
.
.
.
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 12:00 AM
Response to Original message
9. Original recipe KFC and an eggplant casserole that tasted like cornbread dressing at Luby's. I was
Able to find and make them both. The eggplant dressing was lighter than cornbread but the herbs made it taste the same as regular Thanksgiving cornbread dressing. Thanks for reminding me, might make some for Christmas or New Year's.
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msanthrope Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 08:42 AM
Response to Reply #9
31. Can I haz eggplant recipe??? Pretty please??? nt
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 08:34 PM
Response to Reply #31
38. Yeess! Hope you like it. This is my own recipe that tasted like theirs:
EGGPLANT CASSEROLE

Yellow cornbread, without sugar, crumbled fine
Canned pimentos or ripe red bell pepper, diced medium
Yellow onions, diced medium
Celery, sliced thin
Olive oil, butter or ghee
Brown yard eggs
Cheddar cheese, grated
Parsley, fresh chopped or dry, a lot
Sage, rubbed, as much as possible
Rosemary, very small chopped leaves
Thyme, dry, a little less
Marjoram, dry, just a little
Seasoned Pepper (I use Lawry's)
Sea Salt or other salt
Chicken broth or any other kind

Coat baking pan with olive oil, ghee or butter. Start water boiling in a large pot. Preheat oven 450 degrees Fahrenheit.*

Cube unpeeled eggplant to about 2X2 inches. Add to boiling broth or water. Cook until soft until easy to mash. Mash in drainer to get rid of liquid. Save the broth.

Put it in your mixing bowl. Mix in diced pimentos, onions, celery, herbs and spices.

Stir cornbread crumbles into mixture at a ratio of 1 part cornbread: 4 parts eggplant. The consistency should be like well-moistened dressing/stuffing. If it's too wet, use more cornbread crumbles. If it's too dry, add broth. Add a whipped egg to help it bind together and toss in shredded cheese.

Pour it into your baking pan and cook until it is solid but not dry.

*Make sure if you use a glass pan that it is completely dry so it won't crack. A cookie sheet under the pan will help if one uses a lot of liquid to prevent boil over.

When I make this, the taste of the eggplant is hard to tell from the cornbread. But it has less starch and more soft vegetable matter, so it's not as heavy as cornbread dressing. It will slice into squares or crumble depending on the ratios you choose to make it with.

Treat it like you would cornbread dressing in a meal. Serve with pork or poultry, or have as a vegetarian dish.

I've been thinking of making a cookbook to sell because I've written hundreds of recipes over the years and people like my cooking, although I've greatly simplified my cooking. Let me know if this ends up tasting good to you. And I don't usually write down measurements, but sometimes do if someone requests that I do. Oh and Meow!And I hope DU3 has kitteh icons!)

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msanthrope Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-04-11 11:58 AM
Response to Reply #38
42. I can't wait to try this!!! Thank you!.. nt
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begin_within Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 12:34 AM
Response to Original message
10. Dr. Pepper, and...
The candy-coated popcorn that Sears used to sell hot about 30 years ago. Something about the combination of flavor, texture and sweetness was perfect. I could eat a whole bag of it without stopping.

Big Train Spiced Chai. No other brand comes close, in my opinion, and I can't figure out exactly how they get that flavor.

Kellogg's Concentrate cereal. We had it when I was a kid. For years I thought it was mainly wheat germ with sugar, but I've read about it and it was produced by a complex process.

Salat-eh-Olivieh, the rich Persian chicken salad. I've gotten the recipe and tried to make it, but it just doesn't taste like how it does in Persian restaurants.

And the pizza from a place called Top Pan Pizza on Central Avenue in Phoenix in 1978 - best pizza I have ever had, period.
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pacalo Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 12:00 PM
Response to Reply #10
18. The candy-coated popcorn sounds interesting.
Was the candy coating the same as hard-candy mixture, but sprinkled on the popcorn when the mixture is still in the soft stage?
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begin_within Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 05:28 PM
Response to Reply #18
19. I'm not sure but I think it might have been added as the corn popped.
It was kind of a sweet syrup that had a buttery flavor, and when it cooled a little it hardened to a thin coating, similar to "Screaming Yellow Zonkers" except served hot. It's been over 30 years so I can't quite picture it but I can remember the smell of it, a buttery, slightly caramelized smell, like it was yesterday. I don't know what they used to flavor it but I've never smelled anything exactly like it since.
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pacalo Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 07:17 PM
Response to Reply #19
23. Is this similar?
Found this at food.com & there's a picture, too:

http://www.food.com/recipe/candy-coated-popcorn-153154
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begin_within Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 10:35 AM
Response to Reply #23
33. Yes, although it wasn't red.
I'm sure it would taste just as good without the food coloring. Thanks for the recipe!
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shanti Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 12:38 AM
Response to Original message
11. willard junior high school
the chocolate chip cookie recipe......
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HopeHoops Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 08:24 AM
Response to Original message
12. Shitake mushroom, gorgonzola, and shallot omlettes.
Wait, I already know that one. It's still great!

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Graybeard Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 08:58 AM
Response to Original message
13. Linzer Tarts from Bauer's Bake Shop
I grew up in the Yorkville neighborhood on Manhattan's upper east side. We used to get great pastries from Bauer's on Lexington Avenue. I've had dozens of linzer tarts since then but none were near as good. (Their chocolate covered oak leaf cookies were great too!)
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hyphenate Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 09:42 AM
Response to Original message
14. It's GOT to be Plaza Azteca's
Edited on Fri Dec-02-11 09:49 AM by hyphenate
secret recipe for their chip dip. Not the standard salsa, but this one must have mayonnaise for a base, but it's got a punch to it that wowed me the first time I had it.

Now, I've gone to eat there just to have their chips and dip.

It's not a cheese dip, either, as I've tried to find something like it online, but so far, no match.


A couple of others, though: Olive Garden's Stuffed Mushrooms, a tomato bisque from the Dupont Hotel in Delaware, a Oriental Salad from BJ's Brewery in CA, a small Italian place whose Tomato and Cucumber Salad Dressing is/was divine, and the balsamic dressing from California Pizza Kitchen. Oh,, and one I forgot: this absolutely wonderful Cashew Chicken from a Thai place in SoCal. My one regret to coming back east was leaving all those restaurants behind.


OTOH, I've never found a restaurant yet that could infuse a Chicken Cacciatore with as much flavor as I make it myself. :)
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aikoaiko Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 10:31 AM
Response to Original message
15. My Polish grandmother's babka. She died with the recipe.
Edited on Fri Dec-02-11 10:33 AM by aikoaiko
My mother and I have been trying for years to get it right. My theory is that we'll have to bottle Bayonne, NJ tap water to get it right.

And I'm also trying to figure my other late grandmother's recipe for stuff cabbage. Its fun trying.
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Kali Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 10:55 AM
Response to Original message
16. the Italian salad dressing from Pizza Hut
I haven't been there in probably a decade, but back in the 70s I used to love that stuff. I even got a gallon of it once - probably about the last time I went.

Don't know if they even still have it or if my tastes have changed (I can't stand a lot of processed food anymore - and bottled salad dressings are one example - too chemical tasting compared to homemade)

still love the KFC original too, have seen recipes but never really tried them as my fried chicken is damn good
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Liberal Veteran Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 11:04 AM
Response to Original message
17. My grandmother's vinegar based bbq sauce.
All I remember is it started out with heating the spices (one of which I know was mustard powder) and walking into the house when she was making it (the sauce, not what she would cook with it) would immediately cause your sinuses to unclog and your eyes to water and if done in bulk would likely require a hazmat suit with breather.

Yet somehow, it tasted fantastic on chicken and pork.
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trof Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 05:43 PM
Response to Original message
20. Sauteed anchovies
Dump a can of anchovy fillets into a small saute pan.
Stir them around for a few minutes and they will LIQUIFY!
Best way to use them in a Caesar salad or mashed potatoes, or whatever.

Add a little dry white wine and it makes a great salad dressing for dipping leaves of Belgian Endive.
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applegrove Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 06:53 PM
Response to Reply #20
22. That must be it. Thanks!
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 09:42 PM
Response to Reply #20
25. Does it taste like fish? Just curious. Never had anchovies.
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applegrove Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 10:15 PM
Response to Reply #25
26. No. It just tasted seasoned. I was surprised when the cook told me it was anchovies.
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 11:16 PM
Response to Reply #26
27. Are anchovies like smoked sardines, maybe? They might be salty, and a good protein.
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applegrove Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 07:15 PM
Response to Reply #27
35. Don't know if anchovies are good protein or not. Those potatoes were
amazing. Must have been a combination of the oils and the salt that made it taste so good.
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 09:11 PM
Response to Reply #35
39. Do they come in cans? I've never seen them. Might be in the ethnic section or something.
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applegrove Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 09:26 PM
Response to Reply #39
40. Yes they come in cans. You can also get anchovy paste that comes in a tube.
Anchovies are used in real caesar salad (you actually rub the anchovies all around the wooden bowl you mix the caesar salad in). My mom likes them on pizza.
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trof Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 07:12 AM
Response to Reply #25
29. VERY salty. Kinda fishy.
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freshwest Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-04-11 12:30 AM
Response to Reply #29
41. Thanks, trof
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abbeyco Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 05:49 PM
Response to Original message
21. The Cheese Frenchee sandwich from King's Food Host
Damn, I loved that sandwich as a little kid - I'm sure it was totally bad for you but just delish with a chocolate shake. And you ordered from a phone at your booth.

It was kind of like a deep-fried cheese sandwich - had some sort of great coating, white bread and a cheese food not unlike Velveeta. YUM!
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Hotler Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 02:27 PM
Response to Reply #21
34. Was King's Food Host here in Colorado? eom.
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provis99 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Dec-02-11 09:12 PM
Response to Original message
24. Alpen cereal.
Had it on a trip to Canada; best cereal I ever had. It's sort of a swiss-style muesli\granola, and someday I'm going to duplicate the recipe right.
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JCMach1 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 01:51 AM
Response to Original message
28. Granny's Pumpkin pie... took me years to get it right
Banana pudding from Magnolia's in Bloomingdale's... There was an actual online recipe for that and was really really easy... the best banana pudding recipe EVER!
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Paper Roses Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 08:16 AM
Response to Original message
30. Ancient history but I never forgot how good the Howard Johnson's
3D burger was. That sauce was great. When I was in college, once a week a bunch of us would go to HoJo's and pack down 2 of them. Dorm food was really bad back then.

I don't have any idea what was in the sauce but I loved it.
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Mopar151 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 09:39 AM
Response to Original message
32. Uno's "Fun-Do"
Cheese fondue with shrimp and crab.
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applegrove Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-03-11 07:37 PM
Response to Reply #32
36. Sounds like something I would like. You can also do shrimp and chicken in
a vegetable broth with spices. Then at the end of the night you add noodles to the broth and eat it as soup. My favourite all time fondu has to be Mongolian Hot Pot. I had a few tastes of it as a kid and never forgot it. Some day I'll try it again.
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