We're cleaning out my parents' estate and came across some kitchen tools that my family used for decades. They are cool, and perfectly usable, and I'd like to see someone get and use them instead of throwing them in the garage sale or thrift store bin.
I won't have pictures of the actual items until next weekend. What I have is-
Cruising through some other threads looking for some classic comfort food inspirations, and it got me to thinking of the lingo back int he day, when phone calls had to be made by spinning a dial....of some of the classic diner lingo...
What do you know of? Share it!
SOS = Sheit on a Shingle = chipped beef gravy on toast. Chipped beef is a whole other topic worthy of much discussion and appreciation.
my grandpa was career Navy. This was one dish I remember from him. And there was something about Ham and white beans (navy beans) every Wednesday.~ John's dad was HMSRM and he ate chocolate bar sandwiches. Yep, a chocolate bar with bread.
B&G- biscuits and gravy= buttermilk biscuits and white or white sausage gravy
Adam and Eve on a raft= poached eggs on toast
Beanies and Wienies- baked beans and hot dogs this was the Saturday daily special every saturday at the little cafe I worked at way back in the day...like the jurassic era....
Fry2- short for 2 eggs, hashbrowns and toast
something about 'put some shoes on it' = To Go...
What do you remember? or still use?
TB better be posting up a whole dictionary in here~ <3
I'm not sure where to post this, in test kitchen or promotions. Boss/Mods move it if needed.
FREE STEAK SAUCE!
My new Steak Sauce prototype needs some reviews! I have 13 bottles of a new steak sauce that I will send out for the bargain price of sending me comments and reviews.
For several years now I've hosted a Making Hot Sauce class at the Grange hall in the winter. This year, I asked the attendees what sauces they wanted to make and one reply was a 'spicy steak sauce'. Hmmm OK...but in all of my life, I'd never even tasted Steak Sauce! Pretty much lived by the thought that if the steak was good, it didn't need a sauce on it.
But they wanted to make it, so I went to the store and bought a couple sauces (A-1 and Western Family) to taste what we were supposed to be making. Well, those are interesting sauces, but I figured we could do better.
With what they made in the class and a few more tweaks to the recipe, here is the latest version of-
If you want to try the test batch and will commit to sending me comments (PM is fine), then go ahead and dibs on a bottle. PM your mailing address to me and I'll get them in the mail over the next few days.