Canned Goods

Tom Royer said:

Ugh! Does anyone even eat that stuff? (and I like fresh and frozen asparagus).

Well, yeah, I use it when it's an ingredient in a recipe, from omelette filling to soup.

And I disagree with you on canned potatoes. Never found a canned potato that didn't have a strange
chemical taste.

Connie
*****************************************************
My mind is like a steel...um, whatchamacallit.

Tom Royer said:

Canned potatoes: They can be used to make better than passable home fries (again, when drained)

Which is what I made for breakfast today. The homefries came out delicious.

Tom Royer said:

Canned potatoes: They can be used to make better than passable home fries (again, when drained)

I really like canned new potatoes. Last night we have tenderloin for dinner with stuffing (not my
idea, my wife wanted it), new potatoes and green beans. I ended up eat all but the one each my wife
and two sons had of the potatoes.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Tom Royer said:

The recent thread on "all can recipes" got me to thinking.

Certain canned items, vegetables in particular, I find useful and some have no redeeming value
that I can see. For example:

Canned tomatoes: good for sauces, especially when the only real tomatoes you can get bear a strong
resemblance to plastic tennis balls.

Canned stewed tomatoes: Actually pretty good.

Canned mushrooms: OK for things like omelets, once you rinse off the disgusting brine.

Canned sauerkraut: Not as good as bagged or jarred, OK.

Canned corn: Not like fresh, but OK (again, when drained and rinsed).

Canned potatoes: They can be used to make better than passable home fries (again, when drained)

The are some others, too. But the one canned vegetable product that I can find no redeeming value
for is canned asparagus. Ugh! Does anyone even eat that stuff? (and I like fresh and frozen
asparagus).

Well, canned potatoes have always tasted a bit odd to me, and the texture is suboptimal--unless
things have changed in the many years since I consumed them.

My mom occasionally would serve canned asparagus with French Dressing--the bottled kind. That was
okay. You have to think of it as something other than asparagus though. No comparisons.

Canned corn and tomato products are useful, especially when they are not in season.

I don't like canned mushrooms much, although I did use some to augment a soup when I was sick
recently. I still have no desire to buy more.

Ah... How about canned beans (meaning legumes, not the grren ones)? They can be very useful.

Canned beets can also be useful.

--
Jean B., ca 12 miles west of Boston

"Tom Royer" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The recent thread on "all can recipes" got me to thinking.

Quoted message said:

The are some others, too. But the one canned

vegetable product that I can find no redeeming value for is canned asparagus. Ugh! Does anyone
even eat that stuff? (and I like fresh and frozen asparagus).

Asparagus casserole. It's a recipie that my mom and grandma make, that I like, but it's basically a
processed food casserole. It might be better with fresh indredients, but then it wouldn't taste like
mom's and grandma's, and for me, the dish is a comfort food, so I make it with the appropriate
processed foods.

I'm actually not a big fan of fresh asparagus. There are a few places I'll eat it from, but most of
it I've had has been tough...Like sticks of wood...

Of canned vegetable products, I use canned tomatoes and tomato paste for spaghetti sauce. I'll also
used canned mushrooms in spaghettis sauce, but in anything else, I don't like them and have to use
fresh mushrooms. I use canned corn for a corn casserole recipie, but if I'm just eating corn, I get
preferably fresh or if it's not in season, I get frozen. Canned carrrots for quick glazed carrots
when I need a vegetable, but am way short on time. I'm a total freak though, and when it comes to
green beans, I only eat canned. They're the only ones I've ever liked to eat my entire life from the
time I was first introudced to green beans as a young toddler to now at age 24. My mom tried
introducing my sister and I to fresh green beans multiple times, but no luck. For me to eat green
beans, they have to be canned and then cooked in an iron skillet with either a few strips of bacon
or bacon grease. Probably defeats the purpose of green beans, but hey... I figure we're all allowed
a few disgusting foods.

I do use canned chicken broth and canned soups quite a bit for casseroles, etc.

The only canned meats I'll use are canned tuna fish and salmon (for salmon patties).

Quoted message said:

find no redeeming value for is canned asparagu

Canned spinach, green peas, carrots and string beans--YUCK!!!

In article <[email hidden]>, Tom Royer <[email hidden]>

Quoted message said:

The recent thread on "all can recipes" got me to thinking.

Certain canned items, vegetables in particular, I find useful and some have no redeeming value
that I can see. For example:

Canned tomatoes: good for sauces, especially when the only real tomatoes you can get bear a strong
resemblance to plastic tennis balls.

Canned stewed tomatoes: Actually pretty good.

Canned mushrooms: OK for things like omelets, once you rinse off the disgusting brine.

Canned sauerkraut: Not as good as bagged or jarred, OK.

Canned corn: Not like fresh, but OK (again, when drained and rinsed).

Canned potatoes: They can be used to make better than passable home fries (again, when drained)

The are some others, too. But the one canned vegetable product that I can find no redeeming value
for is canned asparagus. Ugh! Does anyone even eat that stuff? (and I like fresh and frozen
asparagus).

--
Tom Royer

I'm not a fan of canned asparagus either. It's either fresh or nothing...

But, seriously, DO look for the "no salt added" canned veggies. They are commonly available in
Spinach, Corn, Peas and String beans.

They are fantastic. Better than frozen IMHO. The corn especially tastes very fresh.

It's the high salt content of "regular" canned goods that makes them into mush!!! And hard on your
health as well.

Now if I could just find a salt free canned 'shroom...... :-)

K.

--

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

Tom Royer <[email hidden]> deliciously posted in
:"]news:[email hidden]:

Quoted message said:

The are some others, too. But the one canned vegetable product that I can find no redeeming value
for is canned asparagus. Ugh! Does anyone even eat that stuff? (and I like fresh and frozen
asparagus).

I'll admit to using canned asparagus in salads when the fresh was either too disgusting to purchase
or it was out of season. I love pickled asparagus. There was a huge sale here a couple of weeks ago
of a store's brand of canned veggies at 4 for $1. We stocked up on some and took a couple of cases
to the local food pantry. Ordinarily if fresh isn't available we use frozen. Canned comes in handy
in a pinch. Seems to me we go through a lot of canned tomato products.

Michael

Tom Royer said:

The recent thread on "all can recipes" got me to thinking.

Certain canned items, vegetables in particular, I find useful and some have no redeeming value
that I can see. For example:

Canned tomatoes: good for sauces, especially when the only real tomatoes you can get bear a strong
resemblance to plastic tennis balls.

Canned stewed tomatoes: Actually pretty good.

Canned mushrooms: OK for things like omelets, once you rinse off the disgusting brine.

Canned sauerkraut: Not as good as bagged or jarred, OK.

Canned corn: Not like fresh, but OK (again, when drained and rinsed).

Canned potatoes: They can be used to make better than passable home fries (again, when drained)

The are some others, too. But the one canned vegetable product that I can find no redeeming value
for is canned asparagus. Ugh! Does anyone even eat that stuff? (and I like fresh and frozen
asparagus).

Canned potatoes make nice little roasted potatoes. I confess to liking canned peas. They taste a
little more like fresh peas that the frozen peas.

Tom Royer <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

The recent thread on "all can recipes" got me to thinking.

Certain canned items, vegetables in particular, I find useful and some have no redeeming value
that I can see. For example:

Canned tomatoes: good for sauces, especially when the only real tomatoes you can get bear a strong
resemblance to plastic tennis balls.

Canned stewed tomatoes: Actually pretty good.

Canned mushrooms: OK for things like omelets, once you rinse off the disgusting brine.

Canned sauerkraut: Not as good as bagged or jarred, OK.

Canned corn: Not like fresh, but OK (again, when drained and rinsed).

Canned potatoes: They can be used to make better than passable home fries (again, when drained)

I've never had canned potatoes, so I can't comment on that. Never seen a need to buy them.

I do use

canned tomatoes - whole and crushed - these are handy for casseroles, stews, sauces etc. I love
stewed tomatoes on toast, but if I'm out of tomatoes or the ones in the store are not very nice,
I'll heat up some canned tomatoes with some basil and have them on toast.

canned corn - useful for corn fritters

canned fish - tuna, salmon, sardines etc.

canned beans - kidney, borlotti etc. for when I have not thought ahead to soak dried ones.

canned beetroot (pickled) - although the most recent beetroot I bought was actually in a jar, mini
baby beets.

I usually also have some small cans of baked beans & spaghetti in the pantry.

Quoted message said:

The are some others, too. But the one canned vegetable product that I can find no redeeming value
for is canned asparagus. Ugh! Does anyone even eat that stuff? (and I like fresh and frozen
asparagus).

I've never had canned asparagus, but I've had asparagus in a jar. The last lot I tried (at Christmas
dinner) was marinated in balsamic vinegar and something else. It's OK - but it is something
completely different to having freshly cooked asparagus. Much the same as beetroot from a can is
different to eating freshly cooked beetroot, and pickled onions can't replace fresh ones.

Rhonda Anderson Cranebrook, NSW, Australia

Jean B. wrote:

. . .

Quoted message said:

Canned beets can also be useful.

Indeed. They make wonderful projectiles.

---jkb

--
"Thank you, come again. Smithers, release the hounds."

-- Montgomery Burns

DRB saw Sally selling seashells by the seashore and told us all about
it on Sat, 10 Jan 2004 02:09:32 GMT:

Quoted message said:

I'm a total freak though, and when it comes to green beans, I only eat canned. They're the only
ones I've ever liked to eat my entire life from the time I was first introudced to green beans as a
young toddler to now at age 24. My mom tried introducing my sister and I to fresh green beans
multiple times, but no luck. For me to eat green beans, they have to be canned and then cooked in
an iron skillet with either a few strips of bacon or bacon grease. Probably defeats the purpose of
green beans, but hey... I figure we're all allowed a few disgusting foods.

Fresh beans are HORRIBLE! Canned ones are pretty disgusting too - the only kind of green beans I'll
eat are the frozen ones, if they're well-cooked. I HATE CRISPY BEANS! lol

The major canned vegetables we use are tomatoes (by the ton), sweetcorn (also by the ton), water
chestnuts (good because they stay crispy whatever you do to them!), mixed bean salad (I used it in
chilli), and beetroot.

Canned potatoes have a weird taste and they're sort of rubbery... I used to love canned mushrooms
but they taste nothing remotely whatsoever like the fresh ones and I hate them now. I can only
remember trying canned carrots once and they were soggy and rubbery at the same time. Ugh.

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: kajikitscorner.comkajikitscorner.comOpen ↗ Allergyfree Eating Recipe Swap:
groups.yahoo.comAllergyfree EatingOpen ↗ Ample Aussies Mailing List:
groups.yahoo.comampleaussiesOpen ↗

In article <[email hidden]>,

DRB said:

"Tom Royer" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

The recent thread on "all can recipes" got me to thinking.

Quoted message said:

The are some others, too. But the one canned

vegetable product that I can find no redeeming value for is canned asparagus. Ugh! Does anyone
even eat that stuff? (and I like fresh and frozen asparagus).

Asparagus casserole. It's a recipie that my mom and grandma make, that I like, but it's basically
a processed food casserole. It might be better with fresh indredients, but then it wouldn't taste
like mom's and grandma's, and for me, the dish is a comfort food, so I make it with the
appropriate processed foods.

I'll use it in omlets, Quiches and frittatas, but that's about it.

Quoted message said:

I'm actually not a big fan of fresh asparagus. There are a few places I'll eat it from, but most
of it I've had has been tough...Like sticks of wood...

Sombody did NOT prepare it right! The lower part of the stem will be tough, so fresh asparagus needs
to be "snapped". It will break at the point between where it is tender and where it is woody.

I gather the tough part of the stems in a bag in the freezer until I have enough for soup, then run
it thru the china cap.

I steam or stir fry (or grill) the tender upper part and usually serve with lemon butter.

Quoted message said:

Of canned vegetable products, I use canned tomatoes and tomato paste for spaghetti sauce. I'll
also used canned mushrooms in spaghettis sauce, but in anything else, I don't like them and have
to use fresh mushrooms.

I also prefer fresh mushrooms. Canned tend to be tough, with the notable exception of canned straw
mushrooms. They are delightfully tender.

Quoted message said:

I use canned corn for a corn casserole recipie, but if I'm just eating corn, I get preferably
fresh or if it's not in season, I get frozen.

Try the "No salt added" canned corn. I dare you. :-) You will be in for a pleasant surprise. I know
that I was!

Quoted message said:

Canned carrrots for quick glazed carrots when I need a vegetable, but am way short on time.

That is what microwaves and a corningware dish are for. I usually buy the "baby" carrots (that
I know are fake) but I like them, and give them a quick steam in the 'wave prior to adding them
to recipes, or just serving them as a side dish, nuked with butter and lemon pepper. Maybe a
dash of dill.

Quoted message said:

I'm a total freak though, and when it comes to green beans, I only eat canned. They're the only
ones I've ever liked to eat my entire life from the time I was first introudced to green beans as
a young toddler to now at age 24. My mom tried introducing my sister and I to fresh green beans
multiple times, but no luck. For me to eat green beans, they have to be canned and then cooked in
an iron skillet with either a few strips of bacon or bacon grease. Probably defeats the purpose of
green beans, but hey... I figure we're all allowed a few disgusting foods.

Again, try the "no salt added" ones.

But, fresh string beans sauteed WHOLE in the cast iron skillet with butter and evoo are just to DIE
for! Oh, and a sprinkling of sesame seeds. :-) Once they begin to sear a bit, I'll cover the pan and
add a bit of water for final cooking/steaming to soften them a bit.

Quoted message said:

I do use canned chicken broth and canned soups quite a bit for casseroles, etc.

I do too, or bullion cubes and have already been picked on for that. <G> Knorrs bullion cubes are
fab' for rice. But a bit high in salt so I don't do it very often.

Quoted message said:

The only canned meats I'll use are canned tuna fish and salmon (for salmon patties).

What? No canned shrimps or crabs for dips? :-)

Add to sour cream with a dash of garlic and onion powder, and some salt free lemon pepper. :-)

Serve with chips.

I also like the canned fish steaks and sardines on crackers with some fresh dill and mayo.

K.

Quoted message said:

--

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

I tried using the canned asparagus mixing it in a VitaMix with some cream, milk and some other
ingredients making an asparagus soup -- YUK!

Dee

"Katra" <[email hidden]> wrote in message news:Katra-
[email hidden]...

Quoted message said:

In article said:

The recent thread on "all can recipes" got me to thinking.

Certain canned items, vegetables in particular, I find useful and some have no redeeming value
that I can see. For example:

Canned tomatoes: good for sauces, especially when the only real tomatoes you can get bear a
strong resemblance to plastic tennis balls.

Canned stewed tomatoes: Actually pretty good.

Canned mushrooms: OK for things like omelets, once you rinse off the disgusting brine.

Canned sauerkraut: Not as good as bagged or jarred, OK.

Canned corn: Not like fresh, but OK (again, when drained and rinsed).

Canned potatoes: They can be used to make better than passable home fries (again, when drained)

The are some others, too. But the one canned vegetable product that I can find no redeeming
value for is canned asparagus. Ugh! Does anyone even eat that stuff? (and I like fresh and
frozen asparagus).

--
Tom Royer

I'm not a fan of canned asparagus either. It's either fresh or nothing...

But, seriously, DO look for the "no salt added" canned veggies. They are commonly available in
Spinach, Corn, Peas and String beans.

They are fantastic. Better than frozen IMHO. The corn especially tastes very fresh.

It's the high salt content of "regular" canned goods that makes them into mush!!! And hard on your
health as well.

Now if I could just find a salt free canned 'shroom...... :-)

K.

--

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

I don't mind canned collards. They still have some crunch. dee

"Gtwy4cb" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Quoted message said:

find no redeeming value for is canned asparagu

Canned spinach, green peas, carrots and string beans--YUCK!!!

Dave Smith <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Canned potatoes make nice little roasted potatoes.

They're a great emergency item, and they really are good cooked with a roast.

Quoted message said:

I confess to liking canned peas. They taste a little more like fresh peas that the frozen peas.

I like canned, frozen, and fresy peas, but surely you jest...canned peas aren't even remotely like
fresh peas.

"Dave Smith" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

The are some others, too. But the one canned vegetable product that I can find no redeeming
value for is canned asparagus. Ugh! Does anyone even eat that stuff? (and I like fresh and
frozen asparagus).

Canned potatoes make nice little roasted potatoes. I confess to liking canned peas. They taste a
little more like fresh peas that the frozen peas.

I am not making this up, my husband will only eat asparagus if it is from a can and he covers it
with mayonnaise. So for myself I roast fresh or grill it and for him I open a can and heat it. Phyl

In article <[email hidden]>,

Kajikit said:

The major canned vegetables we use are tomatoes (by the ton), sweetcorn (also by the ton), water
chestnuts (good because they stay crispy whatever you do to them!), mixed bean salad (I used it in
chilli), and beetroot.

After having tried fresh water chestnuts, I have never purchased another can of them. There's no
comparison, IMHO.

sd

"Jeff Bienstadt" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Jean B. wrote:

. . .

Quoted message said:

Canned beets can also be useful.

Indeed. They make wonderful projectiles.

---jkb

--
"Thank you, come again. Smithers, release the hounds."

-- Montgomery Burns

Sometimes I use canned artichokes (although I'm not too fond of doing so), and for Chinese food:
canned water chestnuts, bamboo shoots and the babiest of corns.

Dee