I wholeheartedly agree! There is no taste, just a slimy-ness. I think of slugs when I see mushrooms in food. I don’t want them in anything.
If you’re going to go orthodox you have to drop the spice as well. Just pasta, Butter and cheese.
Personally I would be shocked and disappointed if they don’t use the cream and garlic, and I don’t think I have ever seen it served anywhere without the cream, that isn’t a variation, it is the standard.
I’ve seen it served with the jam/syrup/powdered sugar on the sandwich. That’s why I fight the notion that the sandwich is supposed to be sweet. Restaurants should be kept aware that sweetness is just an option some people want not the default.
Here’s an article for those interested, and a link at the bottom to the original recipe (just three ingredients: dried fettucini, butter, parmesan reggiano.)
When I say spice, I just mean salt and pepper. If Parmiggiano-Reggiano is unavailable or too expensive, I’ll add a dash of nutmeg.
Sopressata would be good, but you just don’t see it in delis around here. You need at least one spicy meat, though. If all you’ve got is salami and capicola and prosciutto, it’s too mild for my taste unless you pile on the hot peppers.
Vanilla in French toast dip.
Where do you stand on the “Cobb salad has fried chicken on it” debate.
Hear, hear <pounds the table> Sweet potatoes are sweet enough, though a bare sprinkle of brown sugar and cinnamon [and I do mean a bare sprinkle, like an overlarge pinch to a 9x9 pan] is just enough to flash the sweet. Though I did have a batch with cinnamon and the large crystal crunchy salt [can’t swear to it having been the French stuff, could have been large flake kosher for all I know] that was really good, the little pop of salty to the sweet of the sweet potato was quite good.
Sounds like you’d love some Chicago style giardiniera! Gives every sub an extra zip and crunch! Even makes a Subway sandwich edible.
Cobb salad does not have fried chicken in it, and anytime I’ve seen a salad with fried chicken it’s been identified on the menu as a fried chicken salad.
I have never even heard of Cobb salad having fried chicken. I’m intrigued by the idea, though.
Lots of raisin hate in this thread. I’m fine with cutting the raisins from most things, but properly-plumped raisins elevate bread pudding from “awesome” to “slap-yo-momma awesome”.
I’m also not a mushroom fan, although the flavor is sometimes okay. But biting into a mushroom? No.
I actually committed a variation violation myself not long ago: I used low-sodium soy sauce to make fried rice. Didn’t have nearly enough salty flavor. I should’ve just used the regular stuff.
Wow.
Every single thing getting thumbs down in this thread is something I’d be happy eating.
Raspberry coulis. Nothing worse than anticipating a delicious slice of chocolate cake for dessert, only to have it served with a drizzle of raspberry crap.
Add me to the list of raisin haters, too.
And it should be called “Chicken Fried Steak!” WTH is “Country Fried” anyway?
Yeah, it sounds like it was fried in squirrel or Possum fat or something like that.
I always thought “chicken-fried” meant white gravy and “country-fried” meant brown gravy, but this appears to just be a Texas thing and not nation-wide.
Here’s a solid recipe:
About the only tweak I’d recommend would be to use equal amounts of garlic and ginger- between the ginger, tomatoes and small amount of sugar, it comes out almost sweet. Balancing the garlic and ginger makes it a bit more savory.
For me, any meat/egg substitute.
If you like mushroom flavir, try Townsend’s mushroom catsup recipe, once you squeeze out the liquid and bottle it, he proposes drying the mushroom residue and using the powder as a seasoning.
I admit, I prefer eating critters, but I do like seitan, tempeh and tofu - but as themselves, not because i feel the need to replace a chunk of dead something.