SC - OT: Durkee Green Bean Casserole
JEANNE STAPLETON
jstaplet at du.edu
Fri Sep 25 15:39:37 PDT 1998
Okay: prepare to pelt me with uncooked fava beans: I love the stuff.
Having committed this heresy:
On Thu, 24 Sep 1998 Mordonna22 at aol.com wrote:
> In a message dated 9/23/98 10:01:10 AM US Mountain Standard Time,
> rtrigg at hoflink.com writes:
>
> > ut - maybe it's a New England
> > > >recipe?) We knew it as Greenbean Casserole. My husband's family have a
> > > >version they call "Gooey Greenbeans" that omits the onion crunchies on
> > > top.
> >
> > That was me. However, having read postings from people who grew up
> > elsewhere, I take back what I said about the recipe possibly being from New
> > England.
>
> I found the recipe for the crunchy one on a pack of Durkee's onion rings
There is also a schism that exists--I had a great article that I can't
find about food trends of the decades of 20th century America that talked
specifically about the Durkee Green Bean Casserole stuff--between those
that put soy sauce in it and those that don't. I've seen recipes both
ways and (lover of NaCl that I am) I use the soy sauce even if it doesn't
call for it.
I discovered a great trick a couple of years back--manyof you probably
already know this--but reading a magazine, it suggested that when making
turkey soup from Thanksgiving leftovers, a good destination for many of
the leftovers was...in the soup. So the past couple of years, I've added
the leftover mashed potatoes and the leftover green bean concoction, and
I have to say...it's won raves.
Isn't it weird...I think there's an expectation that food tastes are
monolithic and can't be eclectic. I love Spaghetti-Os and Durkee Green
Bean Casserole and Strawberry Quik...yet I really love haute cuisine
and a lot of the continental classics. Last year for my birthday (two
days after actually) I had Halibut Saltimbocca that still makes me
drool to think about...
I think that an overall adventurous palate is the greatest aid to bring
to bear in learning to appreciate medieval cooking.
Berengaria
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