Agreed. Greens should not be sweet.Some parts of the Deep South, they will put sugar in everything. For whatever reason, we ate at a fairly highly rated seafood restaurant in Bainbridge, GA, one time. I'm pretty sure this was just because we were passing through on our way up US 27 to get on I-185. Both their tartar and cocktail sauces were sweet! It was uneatable. Never, ever, have I been anywhere on the Gulf Coast where those sauces were sweet like that.
They do it with greens sometimes too. I get adding a touch of sugar to take the bitterness out of collards and other braised greens. Some folks take it overboard. I want a bumper sticker that says, "Save the sweet for the tea, don't put sugar in the greens!"
I don't care what they've done to the greens, I'm still putting pepper sauce on 'em before I eat 'em. The only greens I really like are collard greens anyway.Agreed. Greens should not be sweet.
And leave the pepper sauce on the table, no need to mix it in. It's good, but everyone likes a different ratio.
For the “hot dog chili”: It’s super easy to make, it’s kinda like what would a greasy diner cook do.
Ground meat, ketchup, Worcestershire sauce, and regular old chili powder. It’s stupid, it ain’t really chili, but somehow on a big sloppy chili dawg it’s just right.
I haven't found any. I've done it so many times, t's pretty easy for me just to dump a few cans of black beans, meat, and seasonings into a slow cooker without even measuring. I can get a good chili going in about 20-25 min in the morning and have it ready after work, with minimal tweaking. If that's still too much time, there's always your grocery hot aisle. Ours always has decent made-on-site chili and soups during the winter.I’m just wondering. I’m a big believer in the idea that homemade anything is better than canned anything. I make a lot of my own soups, and I have several different great chilis I can throw together.
But fall and winter are big time chili and soup season for me, and I’m a busy guy who doesn’t always have to time to shop, prep, and cook. Therefore I keep a selection of canned soups handy for when I need something speedy with minimal cleanup. They’re not as good as anything homemade, but they definitely get the job done in a pinch.
Chili is a different story. I have never found a decent canned chili. Don’t get me wrong, when I want chili dogs, the 99 cent generic can of hot dog chili is the ONLY way to get it done so it tastes like an old school drive-in dog. But for an actual bowl of chili, to eat as a stand-alone meal, it’s all just crap. If anyone has a suggestion that isn’t, I’m all ears.
Sounds like you prefer a higher pepper sauce ratio.I don't care what they've done to the greens, I'm still putting pepper sauce on 'em before I eat 'em. The only greens I really like are collard greens anyway.
Depends where you were. There were many cooking traditions, very delicious ones. A good historian on the subject was Piero Camporesi.Since we've moved on to Italian food, a quick aside which has been long weighing on me...what the heck was Italian cuisine like before the first tomatoes were sent back to Europe in the late-15th Century???