Podcasts & RSS Feeds
Most Active Stories
- UW's MOOC On Public Speaking Proving To Be Massively Popular
- UW Professor Traces Growing Income Gap To The Collapse Of Organized Labor
- Seattle Business Owners: $15 Minimum Wage Could Prove 'Possibly Fatal'
- How To Make Your Own Crème Fraîche — And Why You Should
- Seattle Artist Turning Centuries-Old Pieces Of Wood Into One-Of-A-Kind Sculptures
News & Music Contributors
Food for Thought
Wed May 22, 2013
My secret shame's no secret anymore
This is an encore episode of Food for Thought.
I blame my mother.
She used canned tomato soup to top meatloaf. And canned vegetable soup in the meat loaf. And if I told you what she was capable of with ketchup you'd have a heart attack and die.
Even so, now and then
I still get a yen
for the way my mom cooked
way back when.
Nancy Leson tells a similar story in this week's episode with her quickie version of Shrimp Schecter -- a dish she named for her aunt, made with canned cream soup (the dish, not the aunt).
Usually I stop reading any recipe that calls for canned soup or other prepared foods because I think of myself as a guy who cooks everything from scratch. But can I truthfully say that my home-made pasta is really from scratch if I didn't mill my own flour? Even if I did, what if I didn't grow the wheat? Or slaughter my own chickens and squirrels?
That way lies not only madness but also way too much work.
Got a favorite "secret shame" dish you simply must have every once in a while? Post it proudly below.
Are you casting asparagus on my cooking?
-- Curly Howard