Home again.

Born in New Orleans East, raised in Metairie.

I think it depends how things are prepared. Convenience meals (from cans/packets etc) often need fat or sugar or salt to taste good (and/ or to extend their shelf life). But fresh, simple food normally tastes fantastic. Carrots fresh from the garden - divine. Carrots from the supermarket at least a few weeks old - not so much. Fresh bread, just baked - yum! Stale bread definitely needs some butter or other condiment to lift it.

VP

So, you don't eat it every day. As somebody said, it is useful as an emergency food in the same way as corned beef etc. I find corned beef hash a great meal when we go camping for a weekend as I don't need to fridge any of the ingredients:

Trinity Scouts Corned Beef Hash

Chop and fry a large onion till soft. Add 2 potatoes per person scrubbed/peeled & diced (approx 1/2" dice) Add 2 carrots per person prepped as above Just cover with beef stock (water & stock cube) and simmer until the veg are tender. Dice a 12oz tin of corned beef (allow 1 tin per 3 adults) and stir in.

Serve.

The scout troop I learned this from uses TVP/soya "mince" when on camp to make it suitable for the vegetarians - sometimes the cooks will do two identical dixies of it and label one as vegetarian. The meat eaters have never noticed that it isn't real meat!

Lizzy

What's a rissle? Google was no help C

Cheryl Isaak ,in rec.crafts.textiles.needleworkwrote: and entertained us with

I think it is probably a rissole - I used to make them for the kids, mashed spuds and mix in fish, or ground meat etc., make a sausage-like patty and fry. Fish cakes are basically rissoles for example.

At least, that's what I think is meant.

Some things NEED to contain a certain amount of salt (porridge, for example), and some need fat (whoever heard of lardy cake with no fat in it!). SOME high fat/salt/sugar foods are great as occasional treats, but most of the time I avoid them: I don't actually like most sweet things or salty stuff, and fats go through me like, well.. Greased s**t comes to mind! Most processed foods are utterly revolting and I avoid them like the plague. I make an exception for filo pastry, noodles, pasta (though I do sometimes make that from scratch), and tinned tomatoes.

90% of the meals eaten in this house consist of home cooked foods made with fresh ingredients. I've used more salt in one machine load of dying this year than in food.

Spam *is* greased sh**t.

Do you mean rissoles? To me they are savoury patties made from chopped meat (or fish) mixed with breadcrumbs, shaped into balls and shallow-fried. When I was in the Persian Gulf with the RAF in 1963 I met a long-service cook who was quite proud that he knew over thirty distinct ways to cook corned beef - one of those was corned beef rissoles.

That's true. OTOH, the fat and sugar won't raise the blood pressure if that was the issue.

Alison

Those sound good - sort of what my grandmother called dinner fritters.

C

All things in moderation and lots of veggies.

Trying to be low "everything" is a royal PITA. My clam sauce recipe is now little more than clams, onion, garlic and a little bit of olive oil.

C

And what my mother called a make believe potato knish. They were yummy.

Lucille

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I think that must be a reginoal language idiom. In all the places I've lived in tha states, never, ever heard canned, processed meat stuff referred to as Potted Meat. But, I knew what was being referred to because of my time living in the UK. So, perhaps us New York, DC, even Florida East Coasters, don't use that phrase. Never heard it in NM, either.

ellice

Same here. I knew of it from British novels, and then living in the UK.

I believe it was Dave Barry who said that a calorie is a measurement of how good something tastes. Too true, alas!

The funniest thing about Spam is that it's short for "spiced ham" and you know what the "spices" are? Salt and sugar!

Funny, we always had cornbread w/ham, or pork for that matter. Lovely combination.

Rissole, I bet. Pronounced fast.

Yepper! Which is why home cooking is better. You can regulate what goes into the meal.

Higs, Katherine