Do you wing Sloppy Joes?
Terri_PacNW
16 years ago
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dgkritch
16 years agowizardnm
16 years agoRelated Discussions
In Praise of Joe Pye Weed
Comments (12)Jeff, You have absolutely beautiful pictures as usual! I wish the butterflies would go to my Joe Pyeweed, but I've never seen any on it. Two other plants that I've found to be unpopular in my garden that people in other areas find to well liked by the butterflies are lantana and anise hyssop. I've taken out the lantana (it's only annual here anyway) and anise hyssop, but I've kept the JPW because I think it's an unusual and pretty plant. I wish I could find someone though to adopt the one I have in a big pot that's been sitting outside this summer. I was going to plant it but got out of the mood...bad year here for planting things, as it's been very hot and dry. I really haven't been liking the humidity either. Our highest temp this year was 105 degrees, which is almost unheard of for here in central PA. I hope it hasn't been bad for you there this year. Cathy...See MoreToo spicy sloppy joes....
Comments (5)Lost my internet connection for a while. I wound up adding a can of tomato sauce and that seemed to take up the bulk of it. So apparently problem is solved. Thanks for the suggestions. And it hit me afterward that potatoes were for excess salt....See MoreSloppy Joe recipe
Comments (6)Two cups of ketchup?? For how much meat? That's a LOT of ketchup! I do make a sloppy joe with ketchup and mustard, but not nearly that much! I also make a Mexican flavors, barbecue, and Greek flavors, with no ketchup. ;) I don't use recipes, though. I usually use 10% max fat, high quality ground bison or beef and don't drain it. If there's more fat, it renders out and you generally have to drain it off, though you could use it for the sauce base. One trick is to use dehydrated vegetables. They soak up the bit of water that the meat releases, as well as the fat, whereas fresh veg release a lot of water which steams the meat unless you cook them way down, and make it no longer a convenience meal. Since you don't want ketchup, if you want tomato-y, you could use some condensed tomato paste, like the stuff in the tube, and thin it with some madeira or port wine. Just make sure to add it early enough to cook off the alcohol or it'll taste boozy. You could use a splash of white balsamic vinegar if you don't want to use wine. You'll need to add some spices too. More S&P than usual, allspice, cloves, corriander, cayenne, cinnamon, onion and garlic... It's so much easier using the bottle. :) If you're going to resort to brown sugar, however, you might as well use a little ketchup or barbecue sauce. Like 1/4-1/3 cup per pound of meat. (I just squirt, but I have measured.) If you just don't want factory made, some of the folks here make their own less sweet ketchups, and if you do a search you should find some recipes. My ketchup and mustard version has dehydrated onions, dehydrated mixed vegetables (has a lot of multi-colored bell peppers along with other bits), dehydrated jalapeños, a big handful of dried parsley, S&P, ketchup, mustard, and a little super hot barbecue sauce (think Tabasco). The flavor I'm after is that of a hamburger sandwich with the fixings (except pickles, which are better as a relish smear on the bun). This is for a fairly stiff mixture. If you want runny, go ahead and use fresh veg, and add enough wine or water to get the consistency you want. Good luck figuring out how to settle your craving!...See MoreSloppy Joes....
Comments (31)Throughout elementary and high school, cafeteria food could be pretty awful. Except Sloppy Joes day, when everyone ate in the cafeteria. Interestingly, it was officially called Barbecued Beef on a Bun. I used to make it occasionally with one of those Schilling or similar packets. It comes out a little on the sweet side. I found that when I make a good meaty pasta sauce, it's wonderful the second or third day over toasted hamburger buns. Speaking of hamburger buns, have you tried the Brioche hamburger buns at Whole Foods? I'll never go back to the regular kind. Now watch them be discontinued....See Morekathyskitchen
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