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60 Comments
- inactive, on 11/20/2008, -1/+33Green bean casserole FTW
- spookyttws, on 11/21/2008, -1/+29As the Sou Chef of a high class restaurant in Huntington Beach, CA I can offer my professional input: If it tastes good to you, eat it, love it, share it. There is nothing wrong with making the food you love. It won't be on the menu in my restaurant, but that's the point, food is meant to be enjoyed whether it costs $60 a plate or $4.50. I personally hate that green bean casserole, but give me a can of cream of mushroom, some noodles, a can of tuna, and some veggies and I'm in heaven. The reason I cook is because it allows me to make other people happy, I hope everyone is able to do the same (with Cream of Mushroom Soup or Truffles, it doesn't matter.)
- DirtyBinLV, on 11/21/2008, -4/+23Not to get all McCarthyist on you, but I would say that anyone who makes Thanksgiving green bean casserole without Campbells Cream of Mushroom Soup is certainly a Communist.
- metapop, on 11/21/2008, -3/+21CAN OF CRANBERRY SAUCE FTW
- GeeksSpeakFont, on 11/20/2008, -2/+19even though campbell's cream of mushroom soup is creepy becaused its a canned dairy product, it's so good. i agree with that chef! it is america's bechamel!
- DamnMan, on 11/21/2008, -0/+12Whats so creepy about it? Condensed milk is older than hell, its a pretty tried and true preservation method. Not the recent unholy creation of some mad scientist maniacally cackling while lightening bolts crash overhead.
- DamnMan, on 11/21/2008, -0/+10Personally I rather like knowing HOW to make things from scratch, Its also fun to make things from scratch. But realisticly, when I'm not treating my food as a hobby like someone painstakingly painting little Warhammer figurines why not make life easy? Besides its a slippery slope. Why is one form of processed foodstuff OK and another some sort of culinary sin? Do we call culture our own cheeses? Cure our own hams and pork legs? Grind our own semolina for fresh pasta? Press our own olives? Milk our own cow and churn our own butter?
seems an arbitrary distinction to make. - DirtyBinLV, on 11/21/2008, -0/+10Apparently you are not familiar with the canning process.
- cynicalsarah, on 11/20/2008, -2/+9I was all about the home made holiday dinners until I got married. My husband is all about pre-made, anything that makes it easier and quicker to actually eating food. So yes, I surrender and wave the red and white flag too.
- uncleosbert, on 11/21/2008, -1/+8actually, and i swear to god this is true, the best pumpkin pie i ever had was made with a real pumpkin. i am not usually a pumpkin pie fan, and i always wondered why people served them so much. i tried to do it again and it came out awful. the pumpkin i used was bigger, and it was kind of stringy. the moral of the story is that the convenience foods we have are more for consistency than anything else. the canned pumpkin is never stringy, but the flavor is totally different.
and i miss my green bean casserole, says the texan who moved to california. - bitbytebit, on 11/21/2008, -0/+6maybe its a typo but I think that you are not a sous chef.
I am a Colbalt programmer - sabach, on 11/21/2008, -1/+7I make it with french onion dip you Imperialist lackey!
- SeanyMac, on 11/21/2008, -5/+11What frightens me about Cream of Mushroom soup isn't the name (Mushroom cream, anyone?) or even the ingredients (polysorbate 80, FTW) ... it's the fact that it is a dairy product THAT DOESN'T NEED REFRIGERATING.
*toss into cardboard donation box* There you are, Homeless Joe... Happy Thanksgiving. - kplo, on 04/01/2009, -2/+8Any other time of the year, Cream of Mushroom seems to be the first thing people donate to food drives.
- asgardshill, on 11/21/2008, -0/+6Carnation Evaporated Milk, holding on Line 2. They say its urgent.
- metapop, on 11/21/2008, -0/+5milk doesn't always need refrigerating depending on how it's processed. this is common in europe, it's the only way i used to buy milk when i lived there:
http://en.wikipedia.org/wiki/UHT - pinkcherry, on 11/21/2008, -0/+5Alton Brown's made form scratch version of a green bean casserole.
http://www.foodnetwork.com/recipes/alton-brown/bes ... - John47, on 11/21/2008, -1/+6My wife hates mushrooms, and to keep peace I switched to Cream of Celery decades ago. I also add lots of fresh-cracked black pepper. The canned soup is already over-salted, so I never add any salt.
- mgbuddy, on 11/21/2008, -0/+5I've never seen it, I'm from Spain. But for the photo, looks a canned product. That's not enough explanation to you?
- zip000, on 11/21/2008, -0/+5Every year, I make real cranberry sauce which is really yummy, yet my wife insists on buying the canned stuff too because that's what she had growing up.
I think she just likes the can shaped jello. - Bombshell444, on 11/21/2008, -0/+5Alton Brown FTW.
- adcat, on 11/21/2008, -0/+4Add some worcester and soy sauce. makes it tasty.
- Smaulz, on 11/21/2008, -0/+4wait, that's white trash? Dammit.. I thought we were classy when mom made that.
- dagnome1984, on 11/21/2008, -0/+4Alton Brown's recipe without the use of cream of mushroom soup.
http://www.foodnetwork.com/recipes/alton-brown/bes ... - laughandsing, on 11/21/2008, -0/+3Well girls do like a guy who can cook. ;)
- ceredron, on 11/21/2008, -0/+3It's all in the lessons of Chef Gustau....
wait, you're actually a chef. Whoah dude, far out. I bet a lot of people want to be your friend, huh?
(Ladies must throw themselves at you too, eh?) - zip000, on 11/21/2008, -0/+3Yeck. I hate that stuff.
- me1.0, on 11/21/2008, -0/+3Sadly most canned pumpkin isn't really pumpkin. It's squash. Insane? Yes, but true.
- Smaulz, on 11/21/2008, -0/+3The article mentions Durkee's Fried Onions. Are those even around anymore? I haven't seen 'em in years. All you can find around here is French's, (not nearly as good).
- zip000, on 11/21/2008, -0/+3This is a bit off topic, but does anyone know of a good recipe site? I typically use allrecipes.com and foodtv.com
...but the problem that I've had with those two lately is that allrecipes seems to always have the crappy way of making things rather than the real way to make things. It'll have all the shortcuts and always use things like cream of mushroom soup rather than whatever the original method and ingredients were.
Whereas foodtv goes the other way and tends to fancy up the regular recipes and try to make them gourmet. I've just been trying to find a site with recipes and rankings and reviews, but that is middle of the road. - Matt2k, on 11/21/2008, -0/+3Don't forget the Tobasco. Actually just go ahead and apply Tobasco liberally to every dish (Just to be safe)
Tobasco and seasoned salt and day old turkey is man's greatest joy on this sorry excuse of an earth. - uncleosbert, on 11/21/2008, -0/+3yup, they were both sold as sugar pumpkins. i think one was just older.
- neodorian, on 11/21/2008, -0/+3
Oh good catch. I accidentally picked up a can of "cream of butthole" last year and the wife has never let me live it down. - unknownsoldierX, on 11/21/2008, -2/+5Go suck a bag of dicks.
- pinkcherry, on 11/21/2008, -0/+3The proper pumpkin to use for pie is the sugar pumpkin. They're much smaller in size and have a more delicate texture and sweeter taste.
- dig1x, on 11/21/2008, -2/+4Evaporated and Condensed milk. Canned. Not "yuck".
Campbells canned garbage is ***** for all manner of reasons; being "canned dairy" is the least of them. - Jams, on 11/21/2008, -1/+3Here is my favourite:
Cut chicken into cubes and stir fry until cooked then remove from Wok
Stir fry vegetables:
Spring onion,Broccoli, Celery, Baby Corn, Red Pepper, Mangetout
Add chicken and sauce to vegetables
FOR THE SAUCE -All measurements are 1 TableSpoons except for the chilli
which is only ONE teaspoon ( or to taste)
Chicken soup - 1 small Campbells condensed
1Tbsp - Light Soy sauce, Tomato Ketchup,Sugar,Rice/White Wine Vinegar
Chilli powder
Serve With Rice. Should make enough for 2 people. - umanomano, on 11/21/2008, -2/+4Mmm Mmm Good!
- neodorian, on 11/21/2008, -0/+2Mushrooms taste good, that's why.
- Myztry, on 11/21/2008, -0/+2I consider condensed as another term for a hydrophobic food product...
I hate trying to emulsify water/milk with those repulsive gel like blobs. - uncleosbert, on 11/21/2008, -0/+2interesting! i didn't know that, but it would explain the taste differences.
- BruceAnderson, on 11/21/2008, -0/+2And mangetout is...well, it looks like it's what we'd call snow peas here in the US. This sounds pretty good. I think I'll give it a go!
- sfhock, on 11/21/2008, -1/+3Listen, that green bean casserole is a Thanksgiving tradition. Your great grandmother made it, your grandmother made it, your mother made it, and now you make it. End of Discussion.
- craiginct, on 11/21/2008, -0/+22 questions:
What does anathama mean
and
Where did s/he explain why this would be slumming it? After making pies and bakign bread and all the side dishes, the appetizers and whatever else you make - this is a simple side dish, certainly not slumming it. - beauley, on 11/25/2008, -0/+1Ever since the inrush of the American "Industrial Revolution", the nutritional value of the food we eat has been on the decline, even following the addition of vitamins and minerals to fortify our foods to offset the losses using artificial fertilizers.
http://www.gomestic.com/Consumer-Information/Our-F ...
Our Food is Quickly Loosing Its Nutritional Value - TheMachine1, on 11/21/2008, -1/+2I was about to digg you up when I misread "Organic" as "Orgasmic".
- inactive, on 11/21/2008, -2/+3I have always liked that green bean casserole. I will make some next week.
Incidentally, Camplbells Cream of Mushroom soup makes Psillociben mushrooms FAR more palatable. - Jams, on 11/23/2008, -0/+1Yeah. just checked on google. It's really easy to remeber I used to cook it at least once every couple of months, just because its easy :)
I forgot to add... you can use either mushroom or chicken condensed soup. I preffer it made with chicken and I like to add lots of chopped mushrooms. - casbar, on 11/21/2008, -1/+2Now that's news!!
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