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What Was Your Favorite School Cafeteria Food?
I loved reading all of these--it really took me back.
Elementary school:
"taco pie" It was a mix of ground beef, beans, probably american cheese, lettuce and fritos! All scooped onto your plate with an ice cream scoop.
Macaroni and Cheese with two little smokies. I guess they added the little smokies to meet the protein requirement.
Junior High:
I don't remember a lot, but I ate salad bar and that rectangular pizza
High School:
I would eat lettuce and tomato sandwiches on white bread with yellow mustard (yuck!) but would also eat nacho bar.
College:
Breaded Chicken Sandwiches, Taco Pizza, Pasta Bar, Baked Potato Bar, the breakfast was always the best, "premium night" always the absolute worst.
What lengths do you go through for your favourite?
My little brother once carried a 5 pound block of provel cheese on a flight from St. Louis to Rochester, NY for me. We made homemade, St. Louis style pizza that night for all of our friends. They all said they liked it, although they were probably just being polite. I've discovered since I moved back to St. Louis that non-St. Louisans loathe the stuff.
Sunday Brunch: Louisville Hot Brown Sandwich
My husband and I travelled to Louisville last November and stayed at the Brown Hotel just to eat the sandwich. Definitely worth the travel. However, they serve their sandwich in a skillet with two slices of bacon criss crossed across the top, and it does not have mushrooms, but does have tomato wedges on the side. The tomatoes provide some very welcome acid to cut the richness of the sauce.
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In Season: Brussels Sprouts
My favorite sprout recipe is from Joy of Cooking. Halve the sprouts. Over medium high heat, melt 2 tablespoons of butter in a skillet, place sprouts cut side down in the butter, place lid on skillet, turn heat to medium low and leave covered for 15-20 minutes. Check with fork for tenderness. Toss with sea salt and black pepper. Fresh parmesan is optional, but delicious!
What Was Your Favorite School Cafeteria Food?
I loved reading all of these--it really took me back.
Elementary school:
"taco pie" It was a mix of ground beef, beans, probably american cheese, lettuce and fritos! All scooped onto your plate with an ice cream scoop.
Macaroni and Cheese with two little smokies. I guess they added the little smokies to meet the protein requirement.
Junior High:
I don't remember a lot, but I ate salad bar and that rectangular pizza
High School:
I would eat lettuce and tomato sandwiches on white bread with yellow mustard (yuck!) but would also eat nacho bar.
College:
Breaded Chicken Sandwiches, Taco Pizza, Pasta Bar, Baked Potato Bar, the breakfast was always the best, "premium night" always the absolute worst.
What lengths do you go through for your favourite?
My little brother once carried a 5 pound block of provel cheese on a flight from St. Louis to Rochester, NY for me. We made homemade, St. Louis style pizza that night for all of our friends. They all said they liked it, although they were probably just being polite. I've discovered since I moved back to St. Louis that non-St. Louisans loathe the stuff.
Sunday Brunch: Louisville Hot Brown Sandwich
My husband and I travelled to Louisville last November and stayed at the Brown Hotel just to eat the sandwich. Definitely worth the travel. However, they serve their sandwich in a skillet with two slices of bacon criss crossed across the top, and it does not have mushrooms, but does have tomato wedges on the side. The tomatoes provide some very welcome acid to cut the richness of the sauce.
In Season: Summer Squash
I make a ratatouille. Saute yellow squash, onion, garlic and some cumin. Add canned diced tomatoes, garbanzo beans, crushed red pepper, salt and pepper to taste. Reduce heat and simmer 15 minutes. Serve over Israeli Couscous. Top with sliced green onions and crumbled feta. Delicious!
'What We Eat When We Eat Alone'
Last time I was eating at home alone I made Mashed Potatoes with Cheddar and Broccoli. Yum. Or, I end up with a cheese plate of sorts, or pizza. The theme here is cheese. Must have cheese.
My (Sort Of) First Taste of White Castle's Burgers
The best way to eat a WC Cheeseburger is with their spicy mustard, and a row of fries on it. And only after 1am.
Grilling: Pizza
We have been unsuccessful at putting raw dough directly on the grill (I'm sure you can imagine the mess). Instead, using America's Test Kitchen's method, we first put the dough on a cookie sheet on the grill for about 2 minutes. The crust is now hardened. We remove it from the cookie sheet, top it, then place directly on the grill.
This method was discovered in a flurry of panic when we had New Year's Eve guests on their way, and an oven that suddenly stopped working!
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
just made a great turkey burger stuffed with feta cheese. It was delicious!
Egg in Toast: What Do You Call It?
Bull's eyes. I never heard Eggie in a Basket until watching V for Vendetta.
Purple Potatoes from South America
I first had Peruvian Potato Salad at a little restaurant in Manhattan. They served it cold, with a cheese sauce, with sliced hard boiled eggs and radishes on the side. I have made the recipe in Joy of Cooking and it was delicious. A brief search turned up this recipe http://www.globalgourmet.com/food/special/2001/joy/peruvian.html,
which looks very similar.
We've been growing potatoes this year, and already harvested some purple potatoes. We dressed them with olive oil, sea salt and pepper, wrapped them in foil and threw them on the grill while we cooked the rest of our meal.
Where to eat in Denver?
Thank you for the suggestions!
Traveller, I've actually been to Casa Bonita! I went when I was a kid, and I still remember the cave divers. What a crazy place! I thought most of that was a figment of my imagination, but now that I looked it up, I see that that magical place really did exist. From the reviews, it seems like a child in tow is almost required to appreciate it's true splendor.
Pizza toppings
I am the exact opposite of thepirateking..I always put pepperoni or hard salami under the cheese, then the toppings, then the cheese. I guess the exception to this is something I want to stay crispy, like bacon. Yummm....pizza.
Prank: How to Mix an Exploding Cocktail
oh man, oh man, oh man...i am all over this. can't wait
Cook the Book: 'Endangered Recipes' by Lari Robling
We used to make homemade pizza every Friday night and watch Dallas. My job was to cut the olives. My sister's job was to grate the cheese.
Memphis recommendations?
My husband and I did a rib tour of Memphis a year and a half ago. We ate at Rendezvous, Central BBQ, Germantown Commissary and Paynes. Rendezvous was a dry rub, and a bit tough, but I did love the atmosphere. Central BBQ was pretty standard good barbecue. Good, but not out of this world good. Payne's was terrible. The ribs may have been good, I can't remember, but the sides were atrocious. The beans seemed to be cooked with white sugar, and the cole slaw was yellow mustard based. The best, by far, was Germantown Commissary. The ribs were slow cooked, dry rubbed, with sauce on the side. Also, I'd recommend you try some tamales while down there. They are on just about every menu. We also had an 8 month pregnant, deaf in one ear waitress at Germantown. She was great!
memorial day menu plans?
Serving up dogs with toppings from all over these United States (think Chicago, Coney, Baltimore, etc)--complete with Roseanne Cash's potato salad and cole slaw. We have a house full of guests, so also homemade Egg McMuffins, Scones, and Bagels. Oh, and homemade ice cream.
Serious Cocktails: Drinking Without Drinking
I make a drink I refer to as "Sparkle Juice". 2 oz sugar free grapefruit juice, 1 oz sugar free cranberry and sprite zero, over ice, drank with a straw. It's delicious.
Cook the Book: ''Wichcraft'
What I think was the first veggie sandwich I ever had was at the Lodge at Zion National Park. It was the summer of 1993. Whole grain bread, with nuts and seeds, sauteed eggplant, zuchinni, red onion, yellow squash and a schmeer of either cream cheese or goat cheese--not sure which. Went back a year later and had the same sandwich, documented with photos. Not sure if they still make it, but it will always live in my mind as one of the best sandwiches of all time.
In Season: Brussels Sprouts
I love them many ways, but my very favorite is deep-fried. They turn magical. I bet they'd be even more magical with sriracha, lime, and honey.
In Season: Brussels Sprouts
They're the Ugly Betty of veggies: not too enticing at first, but sexy and dynamic when you get to know them.
I've started slicing them and throwing them into my stir fries and warm salads. I'd also like to work them into an hors d'oeuvres, maybe roasted then skewered with fried chorizo and/or cheese.
In Season: Brussels Sprouts
I never cared much for brussels sprouts until later in life. They ain't strawberry shortcake but I can tolerate them. I think my palate was tainted by some poorly prepared sprouts in the past because I cooked up some fresh ones with just butter and salt for my wife and they surprisingly good -still not strawberry shortcake. Last Thanksgiving I made a sort of slaw out of brussels sprouts from a recipe in Bon Appetit magazine. They were a hit.
So I guess I'll try a couple of the recipes above and see how they fly. The cheese and bacon gratin sounds good.
In Season: Brussels Sprouts
I blanch them while frying up the bacon. Half them and chop/crumble the bacon. finish cooking them in the bacon fat and deglase with balsemic vinager. top with bacon and serve hot. There are people who come to my Thanksgiving dinner just for the sprouts! LOL
In Season: Brussels Sprouts
I like them blanched, cut in half, and stir-fried with ginger, garlic, and a final seasoning mixture of sherry, soy sauce, corn startch, sugar, salt, and rice wine vinegar, which is a common mixture for stir-fried veggies. If you know how to wok, you know to heat about 1-2 TBLSP of peanut oil until smoking, add the minced ginger and garlic, cook until browned, and then add the blanched and drained brussel sprouts, stir-fry until they soften, and then stir in the final seasoning mixture. Sorry I don't have the measurements with me, but I think it is 1 tsp each of sugar, sherry, vinegar, salt, 1 TBLSP of corn startch and 2 TBLSP of soy sauce. Great dish!
In Season: Brussels Sprouts
The brussel sprouts have produced very well this season but as the season has come to a close I notice that the leaves atop as well as down the stalk look so beautiful, I have not heard of eating these leaves but we love cabbage, collards, and the sprouts and would like to make something with these leaves. If anyone has tried them or knows of a receipe... or for that matter a reason not to eat them ....please let me know .....
Egg in Toast: What Do You Call It?
A Hole in One!!!! My grandfather used to make these for me when I was a very little girl, visiting him in Lancaster, PA. He was not a golfer. He was first-generation American of Swedish descent, who had grown up in Salt Lake City, Utah.
What Was Your Favorite School Cafeteria Food?
in my high school we had 4 stations and a decent amount of options, yet i would only get 5 things - ever! friday was pizza day and i would always dip my pizza in the mini salad and dressing it came with.
wed was chicken ranchero day - chicken patty topped with bacon, american cheese and the obligatory lettuce and tomato slice and you top it yourself with ranch dressing on a kaiser roll and it usually came with baked mac and cheese - the line on wed was always rediculously long!
the other days i had a bagel with cream cheese, fries and an arizona iced tea. or cheese nachos loaded with toppings (i don't eat beef) or a cheese sandwich on a kaiser as i have always been adverse to lunch meat.
i am very surprised i have normal cholesterol these days - i can't imagine what it was back then...although growing up in a vegetarian household my other meals must have cancelled out the cholesterol loaded fest during the school week.
What Was Your Favorite School Cafeteria Food?
in both HS & college (Tokyo), noodle stations (ramen, udon and soba) were pretty good. but in HS I rarely had time to eat lunch at the cafeteria, so I'd buy chicken karaage and yukari onigiri combo if I didn't bring bento.
My favorite dish from the college cafeteria was Bang bang ji tofu.
What Was Your Favorite School Cafeteria Food?
In elementary school i loved the cold triple decker PB&J's... Also i loved the taste of the sloppy joes with melted kraft cheese but i didnt like the chunkiness of it so i would scrape it all out and eat what became a sloppy joe flavored cheese sandwich mmmmm.....i've tried to recreate it but to no avail.
In H.S. we had open campus so i always left for lunch. lucky me
What Was Your Favorite School Cafeteria Food?
Ooh - someone reminded me of the chili and chicken noodle soup my elementary school used to serve. I don't know what it was, but both were fabulous. As I got older & I was able to participate in my church hosted blood drives, I always looked forward to the half a peanut butter sandwich & the bowl of chicken noodle soup they'd serve to anyone that donated. MUCH better than the Ritz crackers & Lorna Doones I make do with now.
And yes - totally looked forward to the Thanksgiving & Christmas lunches, mostly because in addition to actual pumpkin pie, we got to choose a little container (paper peel-off lid) of ice cream: vanilla, chocolate swirl, or strawberry swirl. I always went with chocolate. Always.
What Was Your Favorite School Cafeteria Food?
Growing up in Singapore it was Szechuan Chicken, Beef Kway Teow, with fat rice noodles, beef and greens, and Mee Goreng, Malay style curry noodles. All made fresh while we sat there patiently waiting, watching the woks sizzle and Mr. Ho flip in bits of this and that. Mmmm.
What Was Your Favorite School Cafeteria Food?
After graduating I really missed cafeteria food. I loved drinking carton milk over ice and eating halved kiwis. The turkey a la king was so good back then and students would actually run to the lunch room for it. I also miss enchiladas on Wednesday, Mexican food day. Oh, and the lunch ladies used to offer Frito Pie on the side. Chili and cheese served from separate crock pots would be ladled into a bag of chips of your choice. I chose Hot Cheetos! It was so gross and delicious and would leave you with heart burn afterwards.
What Was Your Favorite School Cafeteria Food?
This one is pretty simple. Number one is the rectangle pizza served on top of fries. I would take the cheese off the pizza, put it on the fries, eat the pizza dough, then mix the cheese and fries together and eat them. Very healthy.
Second was pita bread pizza. I would always get cold and wet in the middle, so it was much preferred to have a fresh one.
What Was Your Favorite School Cafeteria Food?
1955-1958. Lawrence High School, Lawrence, L.I., N.Y.
Sausages on top of mashed potatoes with gravy.
I still think about it after all these years.
What Was Your Favorite School Cafeteria Food?
I wasn't too big on cafeteria food but I always loved when they would have the special "holiday" hot turkey meals right before vacations. An ice cream scoop of mashed potatoes, a slice of turkey with that brown canned gravy and the always random slice of white bread to soak it up. Old fashioned yum.
What Was Your Favorite School Cafeteria Food?
In grammar school, they made kickass french toast sticks. Then the problem was that they started out giving each person five, but a few years later it dropped to four, then three. Cheapskates. I also always looked forward to chocolate milk in the tiny carton.
I never bought lunch in high school because the food was revolting, but I occasionally indulged in one of those underbaked cookies.
My college cafeteria isn't much better. They do awesome wraps, and any form of potato is hard to mess up, but the produce is atrocious. They reuse the same batch of vegetables for days, the salad bar is continuously wilted and brown, and the "vegetarian station" always, ALWAYS consists of lukewarm bean burritos. Ugh.
What Was Your Favorite School Cafeteria Food?
A few of my favorites: Tator tots, soft buttered roll (almost like White Castle bun) with mashed potatoes, tacos, chicken and noodles, rectangle pizza, and T-Bolt sandwich...Texas toast, mozzeralla cheese, marinara and pepperoni...yum.
What Was Your Favorite School Cafeteria Food?
Four flat even small chipped almost underbakes chocolate chip cookies for 1$. The bakery that sells the batter to my old school caf sells them in their store... six of them in giant plate-sized portions for about 5$. I get them everytime I fly home.
What Was Your Favorite School Cafeteria Food?
I'm a vegetarian now, but I used to love Hot Ham and Cheese days. Was that a universal lunch item? Ham and cheese melted on a soft roll.
What Was Your Favorite School Cafeteria Food?
Apple crisp. Oh, mama!
Greasy-crunchy grilled cheese.
Tuna Melts that had buttey salted buns too long under heat so they were gnawable hard in which melted cheese enveloped tuna salad. God-awful and awful good.
Egg in Toast: What Do You Call It?
Some great names here - I love Egyptian Eyes especially! But wow: over 200 comments, and apparently no one else calls them "top hats". (And yes, I always thought my mother invented them, too. :) )
Egg in Toast: What Do You Call It?
My hubby made these for me for me all the time when we were in college - we call them Eggs in a Basket.
Egg in Toast: What Do You Call It?
@Ed Levine - My mom called them "Egyptian eggs" as well. I think me, you and Embackus's friend were the only one. It seems to be the least known name for them.
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My favorite sprout recipe is from Joy of Cooking. Halve the sprouts. Over medium high heat, melt 2 tablespoons of butter in a skillet, place sprouts cut side down in the butter, place lid on skillet, turn heat to medium low and leave covered for 15-20 minutes. Check with fork for tenderness. Toss with sea salt and black pepper. Fresh parmesan is optional, but delicious!