Comments on: Friday fluff: Your best squirrel dish

By: Dee

Dee — Thu, 26 Feb 2009 23:37:48 +0000

My ex-10 year partner, who I broke up with 5 years ago, is super computer-guy. He spends a lot of time online (or at least he used to), but he must never use his real name, because the newest stuff that comes up on him is from a job he left in the late 1990s. I still think about him sometimes and google him to see if I can find out what he’s up to, even though nothing current ever surfaces. I could just e-mail him, but I don’t.

By: ChloeMireille

ChloeMireille — Tue, 24 Feb 2009 15:36:56 +0000

I’ve got one for you: Tater Tot Casserole. Ground beef, onion soup mix, cream of mushroom soup, cheese, and frozen tater tots.

The ground beef goes on the bottom. Onion soup mix is sprinkled on top, followed by the cream of mushroom soup, tater tots, and cheese…in that order.

Exact amounts can be found with a bit of Googling.

By: shiloh

shiloh — Tue, 24 Feb 2009 15:15:37 +0000

The exception was licorice tea, which is WAY too sweet for me.

Oooo, I love licorice tea! Haven’t had any in forever. I don’t remember it being terrifically sweet – on par with cinnamon teas – but I would guess it tastes sweeter in some blends. I’d give salted licorice a shot if I ever ran across it but when it comes to my favorites I tend to like a purer flavor so I dunno if I’d like it.

By: volcanista

volcanista — Tue, 24 Feb 2009 14:28:40 +0000

I think I may be the only USian who really likes–nay LOVES–salted black licorice. I used to live in the Netherlands and acquired the taste for them there.

No, my coworker loves the stuff. I’ve loved almost every kind of licorice I’ve ever tasted, so I might like it, too. (The exception was licorice tea, which is WAY too sweet for me.)

By: MsChilePepper

MsChilePepper — Tue, 24 Feb 2009 10:45:58 +0000

Oh, and I’ve just made an LJ post beseeching my UK friends to send me Cajun Squirrel tater chips, because holy cow, how could I not want to try those?!?

By: MsChilePepper

MsChilePepper — Tue, 24 Feb 2009 10:44:48 +0000

When I was a wee Chile, my Mom made this odd little salad that involved lettuce, sliced bananas, and a sort of sweet-tangy dressing that I think was probably Miracle Whip thinned out with milk. I … don’t even think there was anything else in it. It sounds rather horrific to me now, but boy, my brothers and I really liked it!

By: Ishtar

Ishtar — Tue, 24 Feb 2009 09:44:45 +0000

Hearing mention of Bovril and Marmite made me think of Fray Bentos, which was like a version of Marmite. A friend suggested I try it with grated carrots in a sandwich and it was delicious. I haven’t seen Fray Bentos on the shelves in years though. Pity.

By: Suzanne

Suzanne — Tue, 24 Feb 2009 01:08:41 +0000

My Gramma and Mom made “porcupines” as described above, but because they were rolled into balls and baked in a casserole, we always referred to them as “Porcupine Balls”! Which I never thought of as anything other than meatballs until this thread with many organ meat shout outs, lol

By: shiloh

shiloh — Mon, 23 Feb 2009 23:57:03 +0000

Middle daughter thinks one of my favorites belongs here – cheese ramen, a recipe we picked in up Korea (from a fellow American, of course, since most Koreans view cheese with the enthusiasm the average American shows for kimchee…). Make a packet of ramen as usual, put the noodles in your bowl, lay a slice of American cheese over them, and then pour in the broth.

I’m not usually much for American cheese (hey, they’re not even legally allowed to call it cheese – it’s technically cheese FOOD, whatever that means), but for some reason I really like this. Definitely not an every day food – few nutrients and fat on fat besides (Ramen noodles are way higher in fat than most people realize because they’re fried).

Then again, I think half the reason I like it is nostalgia. I always think of the guy who introduced us to it and his wife when I have it. :)

By: Julia

Julia — Mon, 23 Feb 2009 23:17:22 +0000

My dad made peanut butter, mayonnaise, and lettuce sandwiches for us when I was a kid. Iceberg lettuce only, with the condiments on opposite sides. They’re scarily good.