this post was submitted on 16 Aug 2024
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chapotraphouse

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[–] Frank@hexbear.net 74 points 4 months ago (10 children)

It's not a joke though Minnesota really does have the blandest trough slop in north america it's awful.

They have this thing they call "hot dish" which is they dump green beans and cream of mushroom soup in a casserole dish and put tater tots on it. This is the height of Minnesotan cultural cuisine. I am not joking. It is not seasoned.

[–] gramxi@hexbear.net 26 points 4 months ago (1 children)

I am not of the mayo phenotype but I'd probably like that tbh

[–] Hexboare@hexbear.net 25 points 4 months ago (2 children)

It shouldn't be completely bland if you saute some onion and garlic, that's the taste base of meals for like a thousand years

Would be better with literally any spice

[–] The_Jewish_Cuban@hexbear.net 11 points 4 months ago

My sister has received significant praise for just adding Georgian seasoning to the old family potato salad recipe lol

[–] Dessa@hexbear.net 7 points 4 months ago

Green bean casserole is often topped with fried onions from a can. This helps but it is still a vile texture

[–] Are_Euclidding_Me@hexbear.net 25 points 4 months ago (2 children)

They have this thing they call "hot dish" which is they dump green beans and cream of mushroom soup in a casserole dish and put tater tots on it.

I've made this! Well, a vegan equivalent with mushroom gravy I made myself. And I used frozen mixed veggies, not just green beans. Oh, and I seasoned it. And put some (vegan) cheese on it. But it was really good! Sure, it's not something I'd serve to anyone or even admit I enjoy (except anonymously on the internet, I guess), but like, it's almost a shepherd's pie situation, except with tots instead of mashed potatoes. Surprisingly good for a lazy meal, and lots of leftovers!

[–] jaywalker@hexbear.net 11 points 4 months ago (2 children)

gravy I made myself

This sounds pretty lazy, yeah

[–] TraschcanOfIdeology@hexbear.net 10 points 4 months ago

Making gravy is lazy if you're interested in cooking. Of course, if you don't like cooking that's a different story, but I don't consider gravy a very involved dish to make.

[–] Are_Euclidding_Me@hexbear.net 4 points 4 months ago

Gravy is one of the laziest foods ever! I've made gravies while blackout drunk. I've made gravies while too high to function. It takes a little time (like 10 minutes, maximum) and some pretty constant stirring, but for the amount of tasty it adds to a dish, it's well worth it. It often feels like the gravy makes itself while I just stand there waiting for it to come together.

[–] Breath_Of_The_Snake@hexbear.net 7 points 4 months ago (1 children)

yo, what's your mushroom gravy recipe? I'm always looking to try and improve mine. Next time though, try fried onions. That's the original and the crunchiness does wonders for the texture.

[–] Are_Euclidding_Me@hexbear.net 4 points 4 months ago

Oh, it's a pretty straightforward, very lazy gravy! I make a roux with flour and oil, then add in broth while whisking vigorously to get rid of any clumps. Then I add a can or two of canned mushrooms and I season it with salt, pepper, soy sauce, maybe some msg, and herbs. Lots of herbs. Rosemary, sage, thyme, parsley, usually dried because that's what we have sitting around, but I bet fresh would be even better. We also have some, like, mushroom stir fry sauce (I don't exactly know what it is) that we found in an asian market, so I usually add some of that to get it more mushroomy.

And yeah, I've done fried onions on a green bean casserole. In my mind that's different than a tater tot hot dish. I do love green bean casserole though!

[–] SoyViking@hexbear.net 20 points 4 months ago (5 children)

Forgive me for being prejudiced eurotrash but isn't a lot of "traditional" white American foods just branded processed foods hastily mixed together? Are fresh ingredients that hard to get your hands on? Has the knowledge of how to cook them been lost?

[–] fox@hexbear.net 27 points 4 months ago (2 children)

A lot of "traditional" white American food rises from traditions of using government issued foodstuffs. Government cheese, spam, various concoctions devised from military rations. But quite a lot also comes from what immigrant communities were able to afford, which was generally the worse stuff. There's also a not-insignificant number of white households that possessed no generational cooking knowledge because it was done by slaves, and thus had no culinary culture they could continue without the requisite skills.

[–] jaywalker@hexbear.net 20 points 4 months ago

Roughly 30% of white families in the confederate states owned slaves

[–] copandballtorture@hexbear.net 10 points 4 months ago

A lot of the Americanization process encouraged immigrants to give to their customs and replace them with American substitutes. Shitty food is a result of generations of urban working class proles fed on cheap "American approved" slop and losing their customs and knowledge

[–] M68040@hexbear.net 21 points 4 months ago

A lot of the weird stuff is a holdout from the Great Depression and the years after refrigeration became ubiquitous

[–] autismdragon@hexbear.net 17 points 4 months ago

Are fresh ingredients that hard to get your hands on?

I mean we have food deserts here for one thing. I imagine theres more to the answer to your question, but thats one thing I can mention.

[–] Frank@hexbear.net 16 points 4 months ago

Many people who come to a us grocery store for the first time are shocked at how cheap meat is, and how expensive fresh veg is.

[–] NephewAlphaBravo@hexbear.net 11 points 4 months ago

It's sort of a 50/50 split between standard poverty meals adapted by time and region, and recipes invented by marketing campaigns to sell processed slop.

[–] FactuallyUnscrupulou@hexbear.net 19 points 4 months ago (2 children)

Upstate NY beats out Minnesota in the bland food category, all they have is buffalo sauce w/ bleu cheese. Most of the restaurants I go to don't even salt the food, at least Campbell's cream of mushroom is packed full of sodium. Sponge candy is bland, they used to produce brown beans that everyone acknowledged needed to have ingredients added to give them flavor, and even the hotdogs have a weird texture because they're ground so fine and not smoked. Don't even get me started on salt potatoes or garbage plates.

[–] Robert_Kennedy_Jr@hexbear.net 27 points 4 months ago (5 children)

garbage plates

I have never seen a more aptly named dish in my life.

[–] FactuallyUnscrupulou@hexbear.net 20 points 4 months ago

What frustrates me so much about garbage plates is how inferior they are to typical Midwest summertime grilling meals. Gimme some brats and sloppy joes with coleslaw or pasta salad and a pile of Old Dutch ripple chips to scoop up any loose bits.

[–] Sulvor@hexbear.net 15 points 4 months ago (1 children)
[–] Robert_Kennedy_Jr@hexbear.net 13 points 4 months ago (2 children)

Just going off visuals here, oven roasted potato, macaroni salad with a dash of paprika, yellow onion and extra mayo, with maybe some mozzarella cheese sprinkled on top and then melted under some unseasoned hamburger.

[–] FactuallyUnscrupulou@hexbear.net 11 points 4 months ago (1 children)

There is a burger patty or hotdogs under the melted cheese. That stuff on top is called meat sauce in Rochester, it's skyline chilli but locals will get mad at you if you say that.

[–] IronJoe1984@hexbear.net 10 points 4 months ago

There are vegan versions as well with portobello mushrooms and lentils. Both are solid, but only when your drunk at 3 in the morning.

[–] Sulvor@hexbear.net 9 points 4 months ago

Don’t forget the ketchup, really seals the dish lol

[–] Rai@lemmy.dbzer0.com 10 points 4 months ago

If those potatoes are fried/deep fried i am absolutely into it

[–] CocteauChameleons@hexbear.net 9 points 4 months ago

Honestly Id smack on that if the meat is seasoned right

[–] Flyberius@hexbear.net 6 points 4 months ago

It almost explains the constant wars

[–] ElChapoDeChapo@hexbear.net 14 points 4 months ago* (last edited 4 months ago) (2 children)

Depends on what you mean by upstate, anything between NYC and Albany tends to still be good but go north or west of Albany and it's gonna get as bad as you said

[–] autismdragon@hexbear.net 22 points 4 months ago (1 children)

Well yeah obviously Albany food is going to be good. They invented steamed hams.

[–] FactuallyUnscrupulou@hexbear.net 9 points 4 months ago

I don't spend much time in the Hudson valley, but I can assume proximity to the coast would improve the quality. I think it's overall an issue with restaurants not using much butter or salt due to folks being more health conscious. Food like chicken riggies and spiedies are generally something I enjoy but only if I make it myself and add those rich ingredients.

[–] LocalOaf@hexbear.net 17 points 4 months ago* (last edited 4 months ago) (1 children)

Made "hot dish" with refried beans, fried onions and queso and topping it with crushed tortilla chips instead of cream of mushroom soup and green beans makes a pretty good half-assed taco casserole kinda thing tbh, tater tots are a nice base to add assorted slop to in a baking pan and just chuck it in the oven for awhile.

chefs-kiss

Cream of mushroom soup is nasty though, so are any kind of pasta/potato salads where the main ingredient is mayo, and "Waldorf salad" is an affront to apples

[–] Omegamint@hexbear.net 11 points 4 months ago (1 children)

It's sad because homemade mushroom soup with cream is actually really nice, the canned stuff is kinda horrifying and it's basically white person umami for casseroles

[–] HamManBad@hexbear.net 7 points 4 months ago

I swear the canned cream of mushroom used to actually be decent. Pretty sure corporate fucked it over the last few decades

[–] M68040@hexbear.net 15 points 4 months ago (1 children)

Night of the living Watergate Salad

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[–] RangeFourHarry@hexbear.net 13 points 4 months ago

Good ol beef bean tater, it’s fine.

[–] Dessa@hexbear.net 13 points 4 months ago* (last edited 4 months ago)

Nah, that's "green bean casserole." That's the ONLY hotdish we DON'T call hotdish. Ive always seen it with fried onions, not tots, but everyone makes a hotdish a little differently.

There's a thousand kind of hotdishes and there are good and bad ones, I guarantee you.

[–] Breath_Of_The_Snake@hexbear.net 5 points 4 months ago (2 children)

I'll die on the hill that the only issue with green bean casserole is that it isn't vegan. Its' meant to be communal, if made properly the contrast between the softness and the crunch create an inviting texture, it is quite possibly the only way to sneak both soy sauce and black pepper into a dish that middle America won't question, it was designed to be cheap and therefore accessible, no authentic version has tater tots, no authentic version is unseasoned, for the less unadventurous it benefits greatly from adding even more spice (paprika, garlic powder, and sprinkle some herbs on top of the onion. if making a vegan version use a but less cashews than you would normally use for a vegan cream of mushroom. I don't know why, it just works better.). Also, if you like the taste of hot peppers but not the heat, its a great vehicle for cutting the heat so much you can still dump some capsicum bomb on there.

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