Never tried it before but I have a can of it in the pantry. I’ve always used the seasoning packets. But from what I’ve learned in this thread. I’m going to take a pass not a fan of sweet meat sauces. Savoury and spicy all the way.
Canned sauce (Hunt’s Manwich, Del Monte, whatever you got, or McCormick’s spice package plus tomato paste and some water) with vegetarian burger crumbles. We’re done. A gourmet treat that should take minimal prep time.
School cafeteria fare that deserves mention: the Pizzaburger. More sauce than meat; bright orange color, tastes nothing like pizza except perhaps in your imagination.
Delaware is in an interesting place. Across from Cape May NJ and the DE Bay in the south and hemmed in by Maryland it is 3 whole counties. I can only speak to the southernmost county around Lewes and Rehoboth. Inland it’s still mostly corn, soy and chicken farms everywhere. Coastal DE is a gem.
That being said, you’ll find scrapple, crab (cakes) and some real local fried chicken (Kick’n Chicken for example) and local fish (rockfish/striped bass, flounder, drum) as what you’d find locally. The Grotto Pizza/Pizza Boli franchises make pizzas with sweeter sauces than I like.
Made Sloppy Joes for dinner, with air fryer French fries.
Living the life.
Anyone else ever hear them referred to as Untidy Josephs?
Or did my dad make that up himself.
mmm
When we lived in the U.S., I always used the McCormick Sloppy Joes seasoning mix on top of Martin’s Potato Rolls, neither of which are available locally.
Now I use this recipe, but normally with red or yellow bell pepper, because my husband finds green bell peppers to be too bitter. I serve them on pre-sliced bread, similar to Wonder or a whole wheat variant, depending on what I bought.
To finish up the bread I’ll make tuna melts.
My mother used to call them that. How she came by it, I don’t know.
Ah, good ole’ Chef John. He never (well, rarely) fails. That consistency looks like it might work for me, as opposed to the soupier versions of my youth. It’s tempting…
It started out looking like soup, but simmering for 45 minutes it came out perfect. Just had a leftover for lunch
Yeah I love his recipes my niece loves making his cheddar biscuits with me. His vids are relaxing as well.
Next time add a corn starch or flour slurry if you want to thicken it up quicker. Raise the temp add the slurry then lower the temp and stir.
Since this thread started, I’ve been trying, and failing, to find a solid cite, but I could swear that Mr. French, the very proper English “gentleman’s gentleman” on the 1960s TV sitcom Family Affair, called them either “Untidy Josephs” or “Untidy Samuels.”
On that subject, I’ve gotten some arrowroot to use as a thickening agent, advised to by an Indian Food Truck friend of mine. He suggested arrowroot because it is “healthy for the bowels” (he ascribes ulterior motives to many ingredients).
Or posterior motives.
As I said earlier (post 98), that’s what my aunt used to call them.
Ah, so you did. I obviously missed that.
mmm
Martin’s potato rolls.
What are popularly known as Sheboygan hard rolls, aka Semmel rolls.
Baguettes are good. You need something crusty to contrast with the softness of the Joe, and to keep your hands clean.