{"id":4958,"date":"2011-01-17T13:01:54","date_gmt":"2011-01-17T21:01:54","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=4958"},"modified":"2011-01-17T13:01:54","modified_gmt":"2011-01-17T21:01:54","slug":"home-cookin-shit-on-a-shingle","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=4958","title":{"rendered":"Home Cookin’ – Shit on a Shingle"},"content":{"rendered":"

<\/strong><\/p>\n

\"Stouffer's<\/a>
Stouffer's Chipped Beef<\/figcaption><\/figure>\n

No one knows the true origin of this phrase<\/a>, used to describe creamed chipped (rehydrated) beef in a basic white sauce, served over toast. \u00a0The phrase came into wide use among American GI’s during WW2. \u00a0Polite versions of it included “same old stuff”, or “stew on a shingle.”<\/strong><\/p>\n

The dish is easy to make from off the shelf ingredients, and is also available ready-made in canned and frozen (boiling bag) versions. \u00a0If you’re punting from scratch, buy a jar of the meat from Hormel<\/a>, who are also kind enough to furnish a recipe on their website<\/a>. <\/strong><\/p>\n

For some reason (!!?!?!?) I had a box of the latter, made by Stouffer’s, in the freezer, and it seemed like a quick and apt accompaniment to my lunch time activity of doing the Sunday NYT crossword. \u00a0Why didn’t I do it yesterday? \u00a0Because in spite of having two plastic newspaper condoms surrounding, it arrived wet (go figure, it’s been raining for 90 days here), so I had to wait for it to try out.<\/strong><\/p>\n

So, boiled it up in its bag, and plopped two pieces of Franz’s white bread into the toaster. Franz is a local Portland baker<\/a>, and the real, actual, true-to-life inventor of the hamburger bun. \u00a0If it weren’t for that fact, I’d pass on Franzen’s bread, it’s twice the price of local store brands.<\/strong><\/p>\n

The box says there are 2 1\/2 servings in the 11 oz packet, but I didn’t have any trouble polishing off the entire pack. \u00a0It’s heavy in carbs and sodium, if you care about that.<\/strong><\/p>\n

BTW, Stouffer’s? \u00a0 You have a promo on the back of the box to join the “Dinner Club?” \u00a0But as far as I can see, there are no instructions as to how to do that. \u00a0And I’m too lazy to go to your website and see if it’s there. \u00a0(OK, obviously I DID end up going to the site).<\/strong><\/p>\n

The Stouffer’s product is fairly good, really not much flavor, and I expected it to taste saltier. \u00a0 This basic kind of comfort food, most of the Stouffer products<\/a> you would have a hard time finding something to complain about. \u00a0I love their creamed spinach and their apple thingie, tho don’t often buy either. \u00a0Instructions are to simmer in water for 18 minutes, or 9 minutes in your microwave, given a choice, I will always take the boiling option. \u00a0(No, I don’t know why; I guess it seems more like “cooking.”)<\/strong><\/p>\n

Anyway, I’m full. \u00a0I liked it. \u00a0Bought it before, and I will again. \u00a0(BTW, my mother used to ‘try’ and make this. \u00a0Not that she failed, but when she went to the pantry for the jar of beef, it had usually been eaten by some precocious boy, and I ain’t telling who).<\/strong><\/p>\n

Tonight, it’s Asian stir-fry. \u00a0Beef in a Japanese marinade supplied by the marinade master at Domo Dogs<\/a>. \u00a0Many thanks, Buddman.<\/strong><\/p>\n

<\/strong><\/p>\n

\"Chipped<\/a><\/strong>
Chipped Beef on Toast<\/figcaption><\/figure>\n


\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

No one knows the true origin of this phrase, used to describe creamed chipped (rehydrated) beef in a basic white sauce, served over toast. \u00a0The phrase came into wide use among American GI’s during WW2. \u00a0Polite versions of it included “same old stuff”, or “stew on a shingle.” The dish is easy to make from… Continue reading Home Cookin’ – Shit on a Shingle<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,11,16,34,35],"tags":[1002,1788,3191,3264,3265,3339],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/4958"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4958"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/4958\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4958"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}