About 20 years ago I worked in a "one man" restaurant called Sam's Place. He made an awesome pita sandwich with canned albacore tuna, shredded romaine lettuce and lots of oregano. I've tried to duplicate it but I'm missing something and I can't figure out what it is!
Since I can't get in touch with him to ask for the rest of the recipe I was wondering if anyone here has something similar in their recipe box.
Try asking a source like Wisconson Dairy.
Those people probably know.This is as close to a local source that I know of offhand.
Cumin and cilantro.
Luckily the family is all good with it as well.
I recall one my dad did, spinach, hamburger and scrambled eggs.
That was all that was in it and I recall it being yummy.
Thanks for the suggestions everyone. Sams Place served all sorts of dishes. He'd do lasagne one day and gumbo the next.
I've just really been craving that tuna pita lately so I'm off to experiment with all the wonderful suggestions given thusfar.
I'll post it if it turns out close to his... it's so simple but so good!
LMAO at the jello with milk...
My stepdad ate raw hamburger sandwiches. On Wonder bread with a ton of salt and pepper.
So wrong in so many ways.
I bought an L.G. fridge with the bottom freezer about 2 years ago. My only complaint is the beep beep beep if the door is open for more than 30 seconds... like when you're spot cleaning. Other than that I love it.
Don't feel bad. It took me a while and many flubs to make bread.
I have one particular disaster I will share with you. I attempted Parker House rolls for Thanksgiving one year. The didn't rise and were so dense my husband and my two boys took them out in the field and took a 9 iron to them. Yes, they flew just like a golf ball. So atleast they provided some entertainment.
I figured out I was getting my water too hot and essentially killing my yeast. Test a drop on your forearm, it should be just slightly warmer than that. I also add my sugar or honey to my water and yeast and let the yeast begin to foam and activate a bit before proceeding with my recipe.
Good luck and keep trying!
Where I live in the Pacific Northwest, we can get wind and snow storms that will knock out power. That's when it's good to know I can rely on my Coleman campstove. I always have gas canisters, canned food, a freezer full of food, etc so it's no worry. I had to rely upon it once when I lived in Salem Or. They can get some gnarly windstorms there.
When I have time I make a potato roll at home and shape them into either hot dog or hamburger shapes. Without too much detail it's a simple yeast roll recipe with milk instead of water, melted butter and about a cup or more of peeled, cooked and thouroughly mashed and cooled red or yukon potatoes.
If you are looking for dough conditioners for the "soft and squishy" feel I know of one website that sells it. It's called The Prepared Pantry. They have lots of recipes as well as mixes you can buy.
I thought this was a JEP topic at first! I would say butter (maybe 1.5x as much) and garlic.
Garlic, salt, vanilla, cayenne pepper, black pepper and cinnamon.
garlic all the way baby! My husband claims that he has stronger body odor (and he's not a stinky guy by a long shot) since he started living with me because I use garlic so much. Funny, the food still disappears at a rapid rate!
Onions, shallots, leeks, garlic ... you get the picture.
Black pepper and garlic.
If I was cooking for myself alone, there would be a whole lot more "fire" in just about everything. As it is, the hot sauces get added to most all dishes once they're on my plate but I'd rather they got in early enough to meld and mellow.
My Mom was a good cook, but was known to local hunters as the woman who would cook anything at least once. My worst food memory ? probably bearmeat, it was sweet, strong, greasy, and musky all at the same time. Oh and of non-game selections it has to be the pressure cooked beef tongue. That was bad. I really can't say what it tasted like. One look and no way was I eatin' that. And it stunk! Hard!
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Location: Bend Oregon
About: I love to cook, garden, and cook. Did I say Cook? I have 4 beautiful grandchildren, a Pug named Beauregard, aka my shadow.
Favorite foods: Not real big on Thai or Indian food, just about anything else goes. Using fresh ingredients and keeping food as whole as posssible is the goal at our house. We try not to eat pre-fab or fast food at all.
Last bite on earth: I think I'd have to make up a batch of my spinach and mushroom crepes with a good dose of Hollondaise on top. Super Yum!