Replies: 15 - Last Post: Jul 11, 2012 3:15 AM Last Post By: Anonimo
Jul 1, 2012 12:47 AM
four quartersSome american friends on this branch have spent considerable time bolstering my opinion of American food ... it all came tumbling down today when I went browsing for soup recipies and came accross several that included something called "Half and Half"... it appeared in a number of recipes... so it wasn't typo..... and then the last straw.... was a chowder recipie that included frozen hash browns >>>>> please ... tell me there is a cultural explaination !!!
Jul 1, 2012 4:07 AM
1Here's a definition of "half and half" lifted from a long Wikipedia page:
I can't say much about those frozen hash-brown potatoes except that we often see commercials describing a food as being something "just like Grandma used to make," while the woman on screen is opening a package of something taken from the freezer and adding it to something poured from a can. Not in my grandma's kitchen. She made stuff from scratch.
Jul 1, 2012 4:12 AM
Jul 1, 2012 4:14 AM
Jul 1, 2012 5:43 AM
Jul 1, 2012 9:09 AM
5Alexia makes some darned good hash browns--although they call it "hashed browns." Much better than Ore-Ida and its ilk. I wouldn't use them in a recipe, though. (Their sweet potato fires are also very good).
I have a Good Housekeeping cookbook from 1933. (GH is similar to Australian Women's Weekly). The author is enthusiastic about convenience foods that are "now available." Canned foods, cake mixes, biscuit mix (for making those sort of scone-like things), and so on. Most of the audience for this book would be women who worked damn hard around the home, and for whom convenience and time-saving would be a big deal. Foods that didn't need refrigeration would also be important, as many would have an ice box at best.
Most of the recipes are still from scratch, but a number do call for canned goods.
Jul 1, 2012 9:32 AM
Jul 1, 2012 9:34 AM
When a small mom & pop restaurant closed in the 1970s, after about 50 years of operation, the owners donated a lot of stuff to the museum where I volunteer. One thing we didn't get was recipes--Mom did all the cooking and she always refused to divulge anything,
One day, a woman who had been a waitress there gave us a talk. One of the things she described was how Mom made gelatin dessert from scratch. Mom didn't start by boiling up cow feet; she used powdered gelatin. But she started with fresh fruit that she juiced. The juice was strained and boiled down with sugar to concentrate the flavor. Then gelatin was added. It was like making jelly with gelatin instead of pectin.
Jul 1, 2012 6:23 PM
8You just need to search higher-quality recipe sites. If you found that on the Epicurious site, I'd be worried. If you found it on AllRecipes -- that's exactly what the name says.
I don't use frozen shredded potatoes/hashbrowns, but I do get the refrigerated Simply Potatoes shredded fresh packaged ones about 4 times yearly, when on-sale for a good price. Simply a convenience that saves me 10 minutes of prep time and allows me to quickly make a single-serving beside our morning eggs. Also an easy casserole or crust ingredient.
Jul 2, 2012 3:19 AM
9of course it's a cultural thing. no need to be scared!
think of it as you would creme fraiche, Worcestershire sauce, store-bought, sun dried tomatoes or reindeer sausages: processed, preserved food.
as already noted, half and half is merely cream with relatively low fat content.
around here you can get a whole spectrum of fat content in cream (although none of the products have been branded with a special name). it's very nice.
Not sure exactly what frozen hash browns are but I guess it's a nice convenience if you go for fried potatoes in the morning. are there any additives in there (like sugar, salt, coloring, preservatives or 'taste enhancers')? and if not, what is your problem? food waste is certainly a bigger crime against humanity AND the palate than frozen pre-grated potatoes in a soup.
btw, green beans and undiluted canned cream of mushroom soup is actually quite tasty and very easy to make. again, of course, there's that additive thing.
if you REALLY want to get yourself in a huff you should search recipes with canned tomato soup or dried onion soup.
Jul 2, 2012 8:53 AM
10"Hash browns" is short for "hash brown(ed) potatoes." If you make them yourself, you partially cook potatoes, let them cool completely, shred or dice them, and fry until crispy.
Frozen hash browns are like frozen french fries (UK chips), except the hash browns are shredded or are small cubes. They may have preservatives. The ones I like are indeed salted & seasoned, but other brands are not. They may have preservatives.
Clam chowder made with hash browns
Jul 3, 2012 2:36 AM
Jul 4, 2012 6:47 AM
12America is a melting pot. Hashed brown Potatoes are similar to Swiss Rossti (sp)... grated potatoes that have been sauteed till they are crispy on the outside. After living on this side of the Pond for a long time I have come to accept all the weird food items that people find to be of the 'I cant live without' variety, (Hellmans Mayo, Oreos, etc..)and just roll my eyes because there are lots of childhood foods, like Marmite etc.. that I pay big bucks for over here in order to enjoy my toast in the morning.
One thing I have never been able to stomach tho are Canned green Beans soaked in Campbells Cream of Mushroom soup surrounded by French's canned deep fried onions... the famous green bean Casserole present on every Thanksgiving Table.
Jul 4, 2012 7:19 AM
Jul 10, 2012 11:42 PM
14If you want to see a collection of really nasty American recipes, there is a growing list on www.widelawns.blogspot.com. It is truely frightening!!
(4 star Hotel)
From US$255.15 per night
(3 star Hotel)
From US$169.00 per night
Des MoinesBook now
(3 star Hotel)
From US$129.00 per night