Beef liver I do not care for it. Maybe I never had it cooked properly. I however love liver from a deer. If someone gets a deer supper is liver and onions!!
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- Thread starter grover99
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Haven't seen candy cigarettes or bubblegum cigars since forever
It took guts to say that to her mother.
I miss 'frosted jellies' candy - essentially candy fake fruit slices with thin, smooth, white sugar coating.
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Catwrangler
Member
Fried chicken livers- gizzards, yes but not livers. There was small family owned diner that had the best ever when I was about 20.
So; you are elk hunting in the mountains and you've scored. After you finished field dressing, washed off the blood smell, and changed clothes, you build a hot, hot campfire and let it burn down to deep coals. Take a cast iron skillet and drop in just enough vegetable to coat the bottom and let it start to warm on the edge of the coals.
Next, take the elk liver you saved while field dressing and skin the membrane off, cutting around the gland/duct freely and deeply to avoid spilling bile into the liver itself. Prepare flour, salt, and ground black pepper and spread it on a cooking sheet. Slice the liver into thin straps so that none is more than 1 inch thick and two inches wide. Roll the slices in the flour mix, then place them in the warmed skillet - move it into the coals for higher heat. Fry the slices until very light brown on all sides.
Next, take pre-made green chile stew made with green chiles, fragmented ground beef or pork, diced potatoes, onion, garlic, and tomatillas. Generously ladle the stew over all of the liver slices, then cover the skillet with the cast iron lid and move the skillet to the edge of the coals. In 5 or 10 minutes, uncover the liver and serve.
Don't be shocked if hunters you never saw come streaming out of the woods, drawn by the aroma, looking sad and hungry.
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coltle6920
Member
Forget the tuna pot pie...
Try finding a large can of tuna fish (IN OIL)! Sure you might find some small cans the size of tobacco chew but who wants to stand there opening 15 cans to make tuna fish salad.
The markets dedicate as much shelf space for canned tuna as they do for ranch dressing. And then people stand there scratching their heads wondering which to buy.
And sorry for the drift but what rocket scientist decided because tomatoes are a fruit canned tomato sauce belongs in the canned fruit aisle?
Try finding a large can of tuna fish (IN OIL)! Sure you might find some small cans the size of tobacco chew but who wants to stand there opening 15 cans to make tuna fish salad.
The markets dedicate as much shelf space for canned tuna as they do for ranch dressing. And then people stand there scratching their heads wondering which to buy.
And sorry for the drift but what rocket scientist decided because tomatoes are a fruit canned tomato sauce belongs in the canned fruit aisle?
I'm working in Georgia and Armenia now, and the big cans with tuna (chunk or flake) packed in oil are common. And much cheaper.
smoothshooter
Member
DISGUSTING!!!
Alk8944
US Veteran
"Google" them. You can buy them on-line, although for the life of me I don't know why you would want to!
In my hunting camps the heart & liver never made it home. Add a little bacon or onions to the slices and it soon was eaten with Gusto.
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Wow, what memories. Mother cooked liver and onions with home made mashed potatoes once a month. Along with her thin home made biscuits and fresh green beans or peas( green or black eyed). Late wife never ate or cooked liver so only time I had it was when she was not home. I have it every few months when I see some decent looking calf liver at Whole foods or Publix.
K, who likes Shepards pie? Mother used to make it too and wife also made killer shepherds pie. Lo and behold a small bar in town has some of the best shepherds pie I've had and on Wednesdays Veterans get 25% off! You all can figure where I eat just about every Wednesday. Other days eat at the Thai restaurant that is the best one around and I'm talking 60 mile radius.
K, who likes Shepards pie? Mother used to make it too and wife also made killer shepherds pie. Lo and behold a small bar in town has some of the best shepherds pie I've had and on Wednesdays Veterans get 25% off! You all can figure where I eat just about every Wednesday. Other days eat at the Thai restaurant that is the best one around and I'm talking 60 mile radius.
ACORN
Member
When I was a Ute my cousins and I would spend weekends at my Nana's(Dad's mother). 2 things she'd buy that I'd love to have today.
First was canned mac. & cheese, I think it was made by Franco American. It had long thick round noodles in a nearly white super cheesy sauce.
The other is"mock chicken". Not to be confused with "city chicken". It tasted like pork sausage. It was mystery meat, ground like sausage, but formed around a wood skewer, shaped like a chicken leg, and coated it some type of breading. She'd buy it ready made at the local "Clover Farms" store. Wrap it in aluminum foil and cook over her charcoal grill in the summer.
We loved it.
Just thought of another.
How about the "old" chocolate milk of our youth? Thick creamy and delicious. Almost like a milkshake in a bottle.
First was canned mac. & cheese, I think it was made by Franco American. It had long thick round noodles in a nearly white super cheesy sauce.
The other is"mock chicken". Not to be confused with "city chicken". It tasted like pork sausage. It was mystery meat, ground like sausage, but formed around a wood skewer, shaped like a chicken leg, and coated it some type of breading. She'd buy it ready made at the local "Clover Farms" store. Wrap it in aluminum foil and cook over her charcoal grill in the summer.
We loved it.
Just thought of another.
How about the "old" chocolate milk of our youth? Thick creamy and delicious. Almost like a milkshake in a bottle.
I want the little packs of candy cigarettes so when I see someone at the bar "vape," I can say, "Here, have a real cigarette," and hand them a pack of candy cigs.
As for pot pies, I loved the frozen ones in all flavors, but only the ones with crust on top and bottom, not the cheap ones with crust on the top only.
HOUSTON RICK
Member
It is all relative, I did not grow up poor, but by no means rich. Grilled SPAM was a treat after a day of work or backpacking. Liver and onions was only served once in all my time at home. Did not care for it. Space Food sticks were a staple when they were available. Mostly hamburgers, meat loaf, potatoes, apples, home made pizza, tacos, and vegetables from grandpa's farm. Nowadays it is mostly salads and Metamucil.
In the mid '70s, the family got into the backpacking craze. I say family, but it was really my parents. The rest of us were happy with car camping. Car camping allowed us to bring more stuff, especially extras like treats for 3 growing boys. Backpacking on the other hand means you have to carry everything. A Snickers bar takes up space and will also melt at a fairly low temp. Solution? Replace candy bars with Space Food sticks. Being snotty little kids we bitched about it, but we never refused a stick.
Sodas are heavy and take up space. Solution? She found some little tablets that were like a flavored Alka Seltzer. Drop them in water, they dissolve, releasing CO2 and the flavoring. For approximately 3.5 minutes you had a mildly carbonated drink. After that it was just a flat drink.
After about 2 years, we went back to car camping.
Sodas are heavy and take up space. Solution? She found some little tablets that were like a flavored Alka Seltzer. Drop them in water, they dissolve, releasing CO2 and the flavoring. For approximately 3.5 minutes you had a mildly carbonated drink. After that it was just a flat drink.
After about 2 years, we went back to car camping.
Food should not be based on a dare... betting whether or not you can keep it down is also a good sign it shouldn't be eaten..
In college I ate a lot of pot pies. I was not aware there was a Tuna Version??
Now its' easy to make them or Tuna noodle casserole.
Now its' easy to make them or Tuna noodle casserole.
AZ Buckshot Bill
Member
Pilgrim, when I was growing up, my dad operated a locker plant all by himself in eastern Iowa in the early to late 1950's, butchering local cattle, hogs and chickens. And we ate a LOT of meat products that his customers didn't want. Lots of liver, beef tongue-[deelishious boiled, then sliced for a sandwich] but the best were those sweetbreads that were breaded then fried in a cast iron skillet. Boy, the wonderful memories of eating all that unusual stuff that you can't find today, and the sweetbreads were a real delicacy- BUT in hindsight, I am glad he never told us which part of the beef those sweetbreads came from!
This is a great thread to make me think of foods I'd forgotten all about and now really miss, and I also agree about Miracle whip dressing. My wife and I are extremely disappointed about what it has turned into.We thought maybe it was just us, but turns out it's because they're cutting corners to save a buck. No more miracle whip in our house!
Buckshot Bill
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