Looking in my cupboard: kippered herring, diced tomatoes, ground tomatoes, evaporated milk. I also like canned peaches in juice but rarely buy them, when I lived in CA the fresh fruit was nonstop and there was no reason to buy anything in a can. Maybe I should try them now that I’m in Massachusetts in January and the only local fruit is apples from storage.
All canned vegetables are vomitous. Very bad memories from childhood.
Not canned but similar: bottled Morello cherries from Trader Joe’s. They make a kick-ass clafouti.
The OP list pretty much matches what is in my cupboards – but I also keep some tinned spaghetti for when I don’t feel like cooking or eating take-away.
Note to OP. Beets are not for eating like a vegetable or fruit. But a slice goes well in a salad sandwich or with a hamburger. Grate where you would grated carrots or pumpkin in cupcakes, muffins or scones.
I eat succotash when I’m feeling fancy, and for lunch at work, it’s tinned corn + tinned beans + tinned tuna without any of the color or flavour add-ins.
We keep many cans because when PG&E switches off power again, we can’t microwave and don’t open the fridge, but the propane stovetop works. Canned stews are a fallback. A generator should be installed in a few weeks so our canned stocks may diminish. Usually, frozen tastes better than jarred, which beats canned, but I don’t see jars of turkey chili available. And with power and an Instant Pot, who needs canned beans?
My “tomato soup cake” (aka mystery cake) recipe dates back to the 1960s and so when I made it again for the first time in ages I was terrified that changes to the condensed soup formula would ruin the cake.
Luckily, that hasn’t happened. I’ve made it recently with both Campbell’s and the Safeway brand, and the results are, if anything, even more delicious than I remember.
The one time I tried to make tomato soup cake, that thing went straight into the garbage because it was DISGUSTING. Maybe it was just my own taste buds, or I didn’t follow the recipe, or something else, but it tasted like tomato soup and like I said, I’m not that fond of tomato soup anyway (except for Panera’s tomato bisque, which sometimes goes on sale at the grocery store down the street).
I’ve had both spice and chocolate cakes made with beets, and those were good (and didn’t contain quite enough beets to stain what came out on the other end). And of course carrot cake is wonderful.
I couldn’t see this post without thinking of THIS. Honestly, that sounds like it might be good - as long as I knew what it was ahead of time and not to expect lime or lemon.
I couldn’t figure out how to write that correctly. It’s only succotash when I care.
When I don’t care, it’s not succotash – it’s just corn and beans and fish.
And in that case it’s mostly black beans &/or lentils, which don’t have much bean flavour. If you go with beans that have more of a bean flavour, adding some tomato, peppers, onion, oil, salt, pepper, lime juice etc makes it look and taste better,
For black beans, when I’m just serving myself, the problem isn’t that the flavour is to strong – the problem is that their isn’t much flavour. A bit of tinned fish fixes that, if, like me, you kinda like very plain food anyway, and don’t really care what it looks like.
In the 1960’s my mother worked as an accountant for the local canning company, which made all kinds of stuff ranging from peas to corn, carrots, beans, and even fruit: peaches, plums, apricots, and Hi-C punch. She said the cream-style corn was made at the end of the shift from the floor sweepings…
She had lots of mouths to feed and not much money, so they allowed her to buy trays of cans for less than wholesale (plus they were renting some of our land for their crops). The catch was the cans weren’t labeled, and some were dented (but still sealed). It was a challenge to figure out what was in each can; we wrote down the lot codes and kept the list next to the cans so we could figure what was what.
They were all fine (and having just be canned, pretty fresh), EXCEPT for the German-style potato salad. Blech.
Although I prefer fresh or frozen peas for nearly everything, a small can of them works well for a big batch of potato salad.
Similarly, I’d much rather make my own stewed beans, but I’ve always got a can of a certain brand on hand for days when I get too late a start or whatever. It’s very tasty and seems to be of reasonable quality, although I’d rather avoid the sausage that comes with it. It goes down fine, and that’s all I’m going to say.
I had a can of Hormel turkey chili with beans. I dumped it in a bowl, added some garlic powder and shredded cheese, and popped it in the microwave for a few minutes. It was excellent.
Sometimes customizing canned stuff with your own ingredients can make a big difference.
I could see it being annoying on a daily basis, but I’m cracking up over here at the idea of facing row after row of unlabeled cans and playing Dinnertime Russian Roulette.
Open two cans at random, dump 'em in the stewpot and … tah-dah! Peachy Carrots! Or if you prefer Carrot Peaches, we’ll be having that tonight too, kids!
Personally I love it, it’s something I grew up with, if you’re a Chinese-American you’re probably very familiar with it, if you’re not, you would probably hate it. Typically prepared by just opening the can and placing directly over a stove burner, then dumped over rice.
My wife (Jewish-Italian-Euro mix) doesn’t even let me bring it into the house, I have to heat it on the grill and eat it out on the deck, but then I’m fighting off every cat in the neighborhood. I don’t have it too often anymore.
