sparkling husband primitive adds a nutty taste

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x49242

Oh my.

Saint Etienne17  Donating Member  (1000+ posts)  Tue Oct-07-08 03:38 PM
Original message

Who here throws stuff into a pot and it always comes out good
   
For lunch I wanted to make something cheap but filling, so I brought out some cans, and made this stew/chili:

1 of the big cans of hominy
1 small can of Ro*Tel
1 can of pinto beans
1/4 of peanut butter
1 cup of frozen diced mango
2 tablespoons of spicy mustard
celery seed, sriracha, salt and pepper to taste (which you'll need a lot since hominy is so bland)

eleny  Donating Member  (1000+ posts) Tue Oct-07-08 03:48 PM
Response to Original message

1. Was the peanut butter a "what the heck, I'll try it" kind of thing?
   
Just curious. Or maybe you routinely add it. I'd like to know how strong its flavor comes through. Do tell!

Saint Etienne17  Donating Member  (1000+ posts)  Tue Oct-07-08 04:14 PM
Response to Reply #1

2. I add PB to lots of stews and soups
   
It adds creaminess without me having to add dairy or meat products.

Oh and I added some canola oil into the mix, which I omitted above.

eleny  Donating Member  (1000+ posts) Tue Oct-07-08 04:31 PM
Response to Reply #2

3. Thanks - that's good to know
   
Do those dishes have a strong peanut flavor? Does it dominate?

Husb2Sparkly  Donating Member  (1000+ posts)  Tue Oct-07-08 06:27 PM
Response to Reply #3

8. Peanuts or peanut butter are common ingredients in some Asian food
   
Notably Thai.

It really adds a nice .... well ..... nutty taste. It is not something our western sensibilities allow us to routinely consider, but when you try it you say, "Hey ... that's pretty good'.

Warpy  Donating Member  (1000+ posts)  Tue Oct-07-08 04:51 PM
Response to Reply #1

5. PB is a great addition to a lot of vegetarian fare and I used to add it to a sort of steamed bread thing I did that came out tasting remarkably like bologna.

I usually add a blob or so to chilis for the thickening, extra protein, and more depth of flavor.

I add it to a lot of Chinese barbecue sauces and marinades.

What I think was the stroke of genius in this one was the frozen mango.

Phentex  Donating Member  (1000+ posts)  Tue Oct-07-08 04:46 PM
Response to Original message

4. I won't say always good but the problem is when I feed it to others who want the recipe. I usually tweak other people's recipes. Then I find myself typing up a recipe with notes like (but I add more than this; I also add such & such; I don't do this.) When you cook from scratch, it can be a pain to re-create!

Arkansas Granny  Donating Member  (1000+ posts) Tue Oct-07-08 05:15 PM
Response to Original message

6. I had to get good at that kind of thing when I was raising 4 kids as a single mom.
   
My sister once told me that she thought I could make a meal out of a can of tuna and a package of kool-aid.

Tab  Donating Member  (1000+ posts)  Tue Oct-07-08 05:18 PM
Response to Original message

7. Throw in some pot?
   
Sure, that'll ... oh, wait. That's not what you said.

Well, I can't always pull it off, but at least you can never go wrong with Ro-Tel.

after which a photograph of a can of tomatoes ruined by green peppers

[Digger]

That sounds really awful.

[Chris_]

That sounds really awful.

Put it all in lime jello -- it will be great.

[franksolich]

Why would a "guest" from Iran be looking at this thread?