potted meat vs deviled ham
My husband you see was horrified and asked how after years of cohabitation I could somehow suspend his cast iron no-mayo rule (enforced historically for him only). Deviled ham I can barely stand, and Vienna sausages are right out. SPAM, Vienna sausages, boiled ham, corned beef, and something called "Potted Meat" -- we tried them all, so you don't have to. Thanks so much for sharing!!! I hope you’ll find more you like just as well. Serve on fancy crackers and YUM! [:0]. I’m not sure why I do, but I just love the stuff. I know a 12 year old boy and his daddy who need some of this! I was like "Wow! I have made ham salad for years. In a food processor, pulse diced ham until finely minced. I am so going to eat the heck out of this!!! I couldn’t believe my taste buds. For sure, but make sure you have access to some sort of grilling element down there. She used to add a little mayo (Only Best Foods/Hellman’s of course), a little sweet pickle relish and a little salt and pepper, spread on fresh white bread with plain Lays potato chips and a tall glass of iced tea. I’ll use my homemade mayo in it. In 4th grade (1967) I got a Jungle Book lunch box (still have it) and every day I took Deviled Ham sandwiches to school for lunch. . When I was a kid, I LOVED deviled ham. Between widespread political and social unrest, melting ice caps, and Justin Bieber's new facial tattoo, the idea of an impending apocalypse grows realer and realer with each passing day. I always liked Pringles with my deviled ham sandwich. I can't believe I just used the term "meat smell. Running the risk of being indelicate on your blog; I will just say that even opening that can triggers a gag reflex in me. Thanks so much for the memory and the recipe. So glad this brought back memories for you. Well, as an adult, I still crave that flavor. But if you think of it as a dip and not as a meat product, it's not the worst thing ever.Bunker-worthy? This looks so good! I made your recipe vegetarian-style with vegetarian ham loaf run through a meat grinder, vegan mayo, and vegan Worcestershire. Enjoy! Thanks! Thanks for the great memory. I recently started making my own “potted” spread using Turkey Spam (haven’t tried regular yet), and it turned out the best I ever tasted. She was in HEAVEN! But it's still not great. You can make a sandwich spread with bologna. Sooo good! I’m not sure if the recipe changed or my tastebuds did. But then again, as a kid, I don't think I fully grasped how unappealing and, um, disgustingly suggestive they look. Luckily, I haven’t had to try to choke down potted meat since I was a kid. we always had “poor man’s ” ham salad. When I was first married, back in the dark ages, I used to make a deviled ham spread with the canned stuff, finely chopped hardboiled eggs, chopped green olives and chopped green onions. So mornings with a two-year-old, er, uh, … THREE-year-old can be challenging. I then refrigerate it to allow it to set up. I have some left over ham that I was trying to figure out what to do with, now I know! She’d mix the ham and mayonnaise, while I got to hand grind sweet gherkins with an old grinder that suction cupped to the counter, then add them to the mix. This was in Connecticut back in the 50’s. Seems like you could, but I can’t say for sure. I understand completely! And it’s pretty close to the original stuff – and I know exactly what’s in it – if you know what I mean. I think the hot sauce set the bar!!! Now I’m in trouble. A muddled pinkish brown marbled with layers of gray fat and oil.Aroma: Freshly spit-up cat food with a touch of musty rotTaste: Pronounced oil and fat notes with very little actual meat taste. Dice these babies up and toss them in some eggs and you've got yourself one tasty underground breakfast. Make ahead & refrigerated several hrs to let flavors meld 2gether. Is it okay to can this if the mayonnaise is not added until after it’s opened? I just love the stuff, but I’ll have to let you have that Miracle Whip… I’m a Duke’s man myself. A few years ago, I asked my dad (tongue in cheek), “Did you know you can make ham salad using actual ham?” We had a good laugh over it. Thanks to Mr. Hoffman, it looks like I’ll be picking up additional cans of that blasted stuff. Hi Stacy – Thanks for this recipe. Deviled ham I can barely stand, and Vienna sausages are right out. Thanks for the recipe. Ham (cured with water, salt, brown sugar, sodium nitrite), seasoning (mustard flour, SPICES, turmeric). I have to admit to liking the canned stuff when I was little. Gotta tell ya, Stacey- it’s far superior to the canned stuff! Why do you taste like chicken noodle soup concentrate that someone ingested and then threw up baby bird-style back into a jar of expired peanut butter? I bet she’s getting all the deviled ham she wants up there! I got Mustard Flour from MySpiceSage (the best spice site ever); http://www.myspicesage.com/mustard-flour-p-178.html Still, no joy. It is going into my rotation or recipes! Thanks again. Hope u enjoy!!!! Don’t laugh at me. I mean, if you like tuna, sure. As a child my Mom made me deviled ham sandwiches with miracle whip, browned in the oven with pats of butter on top and sprinkled parmesan cheese on top. Each canned meat was consumed in its standard recommended form -- that means nuking the meatballs and hash, spreading the spreads on a cracker, and so on. No seriously, Hellmann’s will work just fine. http://www.roadfood.com/Forums/showprofile.aspx?memid=12769 kland01s Deviled ham is ham that is minced and mixed with ingredients to make a spread. I'm 50/50 on this one. I just tried this recipe today & love it. I’m a born Yankee (I’ve lived my entire life in the same city in Illinois), but I swear I’m geographically misplaced. I remember so many lunches with deviled ham as a kid. I’m going to try your recipe with some Jenni-O turkey ham. for the local workers for lunch. I caught my 14 year-old son eating it out of the bowl, and he begged me to make more. Deviled ham wasn’t just salty and “hot.” It was subtly spicy with notes of warm sweet spices in addition to its more obvious hot pepper and mustard. . It's really salty, of course, but it reminds me of pimento loaf, which I like, albeit pimento loaf pureed with a bunch of salt and oil.Texture: It's just so slimy. Out loud. Appearance: I have fond memories of eating Vienna sausages at my grandmother's house as a kid. Throw me to the zombies -- anything is better than this.Bunker-worthy? Stacey, as I was growin’ up, my mama loved to make deviled ham sandwiches (served alongside potato chips) for lunch when it was just too hot to cook. This is completely fine! Tasted just like I remembered! Way to see that silver lining there, Melanie! This may have contributed to his heart bypass surgery not long after that. I also through in a little fresh parsley if I have it. Sweet Gherkin The only negative is that the sauce really overpowers any hint of meat smell. In [reparing for “Frankenstorm”, I requested that my husband pick up a can at the store. I have a thing for canned meat. For one thing, it’s good. I so remember deviled ham! The canned meat stuff in the can with the white paper wrapper… kinda like potted meat. Do a little at a time & taste as u go till right flavor & consistency. Now, the funny part is that we all knew it contained bologna, not ham, but we called it ham salad anyway! Can’t wait to hear what else they serve! Just great! I wonder too! I always joke about it, but it’s true. Or would it get funny since there’s mayo in it? I hope you’ll enjoy it! Sounds like a great addition! I also loved deviled ham when I A potted meat food product is a food preserved by canning and consisting of various seasoned cooked meats, often puréed, minced, or ground, which is heat processed and sealed into small cans. I’m so glad you liked it! The William Underwood Company, founded in 1822, was an American food company best known for its flagship product Underwood Deviled Ham, a canned meat spread. Deviled Ham is one of my all time faves. My grandma made deviled ham sandwiches on little white rolls with mayo (Hellman’s, of course) and slices of fresh cucumbers. The company also had a key role in time-temperature research done at the Massachusetts Institute of Technology (MIT) from 1895 to 1896, which led to the development of food science and food technology as a profession.

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