• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Can we talk about tuna salad?
I always approach tuna salad like it’s a formula.
An element of crunchiness is a must. Some people use chopped up celery or red onion, l’ve heard cucumbers work. I’ve used water chestnuts and a chopped up turnip before and that works too.
And there’s an element of sweetness too. Some people use sweet relish, l’ve seen halved grapes in there. I like raisins or dried cranberries.
And other than that it’s just drained cans of tuna and mayo and the spices of your choice, almost always salt and pepper and l usually throw yellow curry powder in mine. Some people put chopped up hardboiled eggs in there. I’m sure there’s a billion variations.
I’m curious what some of you put in yours? I’m not sure everyone likes the element of sweetness in tuna salad, so l’m particularly interested if you go for that and if so what you use?
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I just made amazing pumpkin pancakes.
I made a double batch of Publix brand buttermilk pancake mix (you can probably use any other brand, but they won’t be as good), threw a third of a can of pumpkin in the batter, as well as 3 crunched up allspice balls and a tiny jar of Drunken Monkey jam (whatever that is) and it turned out great.
Fall culinary achievement goal exceeded.
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Can we talk about tuna salad?
I always approach tuna salad like it’s a formula.
An element of crunchiness is a must. Some people use chopped up celery or red onion, l’ve heard cucumbers work. I’ve used water chestnuts and a chopped up turnip before and that works too.
And there’s an element of sweetness too. Some people use sweet relish, l’ve seen halved grapes in there. I like raisins or dried cranberries.
And other than that it’s just drained cans of tuna and mayo and the spices of your choice, almost always salt and pepper and l usually throw yellow curry powder in mine. Some people put chopped up hardboiled eggs in there. I’m sure there’s a billion variations.
I’m curious what some of you put in yours? I’m not sure everyone likes the element of sweetness in tuna salad, so l’m particularly interested if you go for that and if so what you use?
Can we talk about tuna salad?
I always approach tuna salad like it’s a formula.
An element of crunchiness is a must. Some people use chopped up celery or red onion, l’ve heard cucumbers work. I’ve used water chestnuts and a chopped up turnip before and that works too.
And there’s an element of sweetness too. Some people use sweet relish, l’ve seen halved grapes in there. I like raisins or dried cranberries.
And other than that it’s just drained cans of tuna and mayo and the spices of your choice, almost always salt and pepper and l usually throw yellow curry powder in mine. Some people put chopped up hardboiled eggs in there. I’m sure there’s a billion variations.
I’m curious what some of you put in yours? I’m not sure everyone likes the element of sweetness in tuna salad, so l’m particularly interested if you go for that and if so what you use?
I think you have your bases covered.
I'm pretty simple with tuna salad - mayo, mustard, relish, onions, tuna.
For egg salad, my wife uses mayo, mustard, salt, pepper, chopped pickles and eggs.
For chicken, and here in a few weeks, turkey salad it's mayo, red onions, grapes and walnuts.
Delivery Method
Tuna Salad - Bread or Crackers, if we're getting deli-fancy, it's a tuna melt with sharp cheddar and bacon
Egg Salad - Toast
Chicken Salad - Bun or fork
And don't forget some good pickles and kettle chips.
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And now I'm officially hungry for egg salad sandwiches.
And now I'm officially hungry for egg salad sandwiches.
LOl the skyline chilli I had was Freaking awesome.
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And now I'm officially hungry for egg salad sandwiches.
LOl the skyline chilli I had was Freaking awesome.
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And now I'm officially hungry for egg salad sandwiches.
LOl the skyline chilli I had was Freaking awesome.
LOl the skyline chili I had was Freaking awesome.
I’m guessing you’re making your own with a name brand can? What do you use for the cheese?
The cheese they use in their restaurants is great but hard to find. It’s all light and airy like it was grated by fairies with tiny cheese graters.
But it melts in an instant so if you get carry out conies and eat ‘em 10 minutes later, it’s basically just melted cheese.
Also, Skyline’s name brand hot sauce is a legitimately killer hot sauce.
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My regular exposure to Cincinnati specialties was and is on visits to Kings Island.
1. I'm a fan of LaRosa's Pizza. It's hand-tossed, saucy and the sauce is a little sweet. I have an appreciation for lesser known regional pizza and LaRosa's fits in that niche. I also think Columbus-style pizza and Indiana-style pizza are underappreciated.
2. I think Skyline coneys are okay. I prefer a Chicago-style dog or Cleveland-style Polish Boy (there's no way of posting that without sounding like a creep).
3. Graeter's Ice Cream is good, but I can get 5 quarts of Blue Bell or 6 quarts of United Dairy Farmers Homemade Brand Ice Cream for the price of one quarter of Graeter's.
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My regular exposure to Cincinnati specialties was and is on visits to Kings Island.
1. I'm a fan of LaRosa's Pizza. It's hand-tossed, saucy and the sauce is a little sweet. I have an appreciation for lesser known regional pizza and LaRosa's fits in that niche. I also think Columbus-style pizza and Indiana-style pizza are underappreciated.
2. I think Skyline coneys are okay. I prefer a Chicago-style dog or Cleveland-style Polish Boy (there's no way of posting that without sounding like a creep).
3. Graeter's Ice Cream is good, but I can get 5 quarts of Blue Bell or 6 quarts of United Dairy Farmers Homemade Brand Ice Cream for the price of one quarter of Graeter's.
My regular exposure to Cincinnati specialties was and is on visits to Kings Island.
1. I'm a fan of LaRosa's Pizza. It's hand-tossed, saucy and the sauce is a little sweet. I have an appreciation for lesser known regional pizza and LaRosa's fits in that niche. I also think Columbus-style pizza and Indiana-style pizza are underappreciated.
2. I think Skyline coneys are okay. I prefer a Chicago-style dog or Cleveland-style Polish Boy (there's no way of posting that without sounding like a creep).
3. Graeter's Ice Cream is good, but I can get 5 quarts of Blue Bell or 6 quarts of United Dairy Farmers Homemade Brand Ice Cream for the price of one quarter of Graeter's.
I have to admit, and yes, I've had them in Chicago, but Chicago-style hot dogs IMO are never as good as I think they are going to be. Give me a Hot Dog Shoppe chili/cheese/onion dog out in Warren or Girard any day.
Now, Chicago Italian Beef sandwiches? Those rock.
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My regular exposure to Cincinnati specialties was and is on visits to Kings Island.
1. I'm a fan of LaRosa's Pizza. It's hand-tossed, saucy and the sauce is a little sweet. I have an appreciation for lesser known regional pizza and LaRosa's fits in that niche. I also think Columbus-style pizza and Indiana-style pizza are underappreciated.
2. I think Skyline coneys are okay. I prefer a Chicago-style dog or Cleveland-style Polish Boy (there's no way of posting that without sounding like a creep).
3. Graeter's Ice Cream is good, but I can get 5 quarts of Blue Bell or 6 quarts of United Dairy Farmers Homemade Brand Ice Cream for the price of one quarter of Graeter's.
I have to admit, and yes, I've had them in Chicago, but Chicago-style hot dogs IMO are never as good as I think they are going to be. Give me a Hot Dog Shoppe chili/cheese/onion dog out in Warren or Girard any day.
Now, Chicago Italian Beef sandwiches? Those rock.
I have to admit, and yes, I've had them in Chicago, but Chicago-style hot dogs IMO are never as good as I think they are going to be. Give me a Hot Dog Shoppe chili/cheese/onion dog out in Warren or Girard any day.
Now, Chicago Italian Beef sandwiches? Those rock.
I should have added a caveat.
I make at home and tend not to follow everything to the T when it comes to which hot dog/sausage to use.
I don't prefer Vienna Sausages. I like Hebrew National or Nathan's. Better texture, better snap.
Are those chili dogs more sauce or more meat? I like both. Some places have better meaty chili, some better saucy chili. And cheese amd onions are a must!
Regarding, Italian Beef...100%. They are delicious.
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I have to admit, and yes, I've had them in Chicago, but Chicago-style hot dogs IMO are never as good as I think they are going to be. Give me a Hot Dog Shoppe chili/cheese/onion dog out in Warren or Girard any day.
Now, Chicago Italian Beef sandwiches? Those rock.
I should have added a caveat.
I make at home and tend not to follow everything to the T when it comes to which hot dog/sausage to use.
I don't prefer Vienna Sausages. I like Hebrew National or Nathan's. Better texture, better snap.
Are those chili dogs more sauce or more meat? I like both. Some places have better meaty chili, some better saucy chili. And cheese amd onions are a must!
Regarding, Italian Beef...100%. They are delicious.
I should have added a caveat.
I make at home and tend not to follow everything to the T when it comes to which hot dog/sausage to use.
I don't prefer Vienna Sausages. I like Hebrew National or Nathan's. Better texture, better snap.
Are those chili dogs more sauce or more meat? I like both. Some places have better meaty chili, some better saucy chili. And cheese amd onions are a must!
Regarding, Italian Beef...100%. They are delicious.
Smith’s hot dogs from Erie - excellent snap.
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I should have added a caveat.
I make at home and tend not to follow everything to the T when it comes to which hot dog/sausage to use.
I don't prefer Vienna Sausages. I like Hebrew National or Nathan's. Better texture, better snap.
Are those chili dogs more sauce or more meat? I like both. Some places have better meaty chili, some better saucy chili. And cheese amd onions are a must!
Regarding, Italian Beef...100%. They are delicious.
Smith’s hot dogs from Erie - excellent snap.
Smith’s hot dogs from Erie - excellent snap.
Ahhh. Thanks for the tip!
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Made chili yesterday, and I'm curious how everyone makes theirs...
I get two large spicy v8s, two pounds of hamburger, one pound of beef tips, one large can of kidney beans, two smaller cans of chili beans and black beans, two small cans of green Chiles, three fresh jalapenos, two green peppers, one white onion and a packet of chili powder, chopped garlic, other spices...
What goes in your chili?
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Made chili yesterday, and I'm curious how everyone makes theirs...
I get two large spicy v8s, two pounds of hamburger, one pound of beef tips, one large can of kidney beans, two smaller cans of chili beans and black beans, two small cans of green Chiles, three fresh jalapenos, two green peppers, one white onion and a packet of chili powder, chopped garlic, other spices...
What goes in your chili?
Made chili yesterday, and I'm curious how everyone makes theirs...
I get two large spicy v8s, two pounds of hamburger, one pound of beef tips, one large can of kidney beans, two smaller cans of chili beans and black beans, two small cans of green Chiles, three fresh jalapenos, two green peppers, one white onion and a packet of chili powder, chopped garlic, other spices...
What goes in your chili?
I'd say this is solid.
I'm surrounded by pagans that believe elbow macaroni are supposed to go in chili.
Nearly as important is what goes ON chili.
I'm a fan of (shredded at home) Cabot Habañero Cheddar, Sour Cream and Tabasco Chipotle.
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Made chili yesterday, and I'm curious how everyone makes theirs...
I get two large spicy v8s, two pounds of hamburger, one pound of beef tips, one large can of kidney beans, two smaller cans of chili beans and black beans, two small cans of green Chiles, three fresh jalapenos, two green peppers, one white onion and a packet of chili powder, chopped garlic, other spices...
What goes in your chili?
I'd say this is solid.
I'm surrounded by pagans that believe elbow macaroni are supposed to go in chili.
Nearly as important is what goes ON chili.
I'm a fan of (shredded at home) Cabot Habañero Cheddar, Sour Cream and Tabasco Chipotle.
I'd say this is solid.
I'm surrounded by pagans that believe elbow macaroni are supposed to go in chili.
Nearly as important is what goes ON chili.
I'm a fan of (shredded at home) Cabot Habañero Cheddar, Sour Cream and Tabasco Chipotle.
Elbow macaroni? That’s like some weird ass knock off pasta fazool. ?
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I'd say this is solid.
I'm surrounded by pagans that believe elbow macaroni are supposed to go in chili.
Nearly as important is what goes ON chili.
I'm a fan of (shredded at home) Cabot Habañero Cheddar, Sour Cream and Tabasco Chipotle.
Elbow macaroni? That’s like some weird ass knock off pasta fazool. ?
Elbow macaroni? That’s like some weird ass knock off pasta fazool. ?
It's an Indiana thing that I don't understand.
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Elbow macaroni? That’s like some weird ass knock off pasta fazool. ?
It's an Indiana thing that I don't understand.
It's an Indiana thing that I don't understand.
Like their version of Cincinnati chili… the whole chili over pasta thing
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Like their version of Cincinnati chili… the whole chili over pasta thing
Correct
Our Steak 'n Shake to their Skyline.
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Like their version of Cincinnati chili… the whole chili over pasta thing
Correct
Our Steak 'n Shake to their Skyline.
Correct
Our Steak 'n Shake to their Skyline.
The Steak n Shake that was in Willoughby was replaces by Canes... I thought Steak n Shake was overrated and I didn't care for the grease they brushed over the buns... I'd like to eat my burger without getting my fingers all mucky.. And as I said in the past... 5 guys is the absolute worst food I ever ate... I wouldnt feed that shit to a dog... Even Dogs deserve better...
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Made chili yesterday, and I'm curious how everyone makes theirs...
I get two large spicy v8s, two pounds of hamburger, one pound of beef tips, one large can of kidney beans, two smaller cans of chili beans and black beans, two small cans of green Chiles, three fresh jalapenos, two green peppers, one white onion and a packet of chili powder, chopped garlic, other spices...
What goes in your chili?
Made chili yesterday, and I'm curious how everyone makes theirs...
I get two large spicy v8s, two pounds of hamburger, one pound of beef tips, one large can of kidney beans, two smaller cans of chili beans and black beans, two small cans of green Chiles, three fresh jalapenos, two green peppers, one white onion and a packet of chili powder, chopped garlic, other spices...
What goes in your chili?
Now this is a good topic for GAMEDAY food. I believe we have to specify that every so often to justify a recipe sharing thread in a football forum, lol.
I don’t necessarily have a stock chili recipe that l use every time l make it, but there are certain elements that l prefer in chili.
I like actual tomatoes, preferably big chunks of them, and San Marzano if l can find them. I usually try to get a large can of whole tomatoes and half ass chop them up in the can before l plop them in the mix.
I like a lean ground red meat from an animal that can outrun me, ideally buffalo or bison, and l like to half ass chop that up too so that there’s big chunks of it in there.
I generally prefer yellow onion over any other onion. I’m still trying to decide if there’s such a thing as “too much garlic”, so l throw a bunch of that in there too.
I do like kidney beans, they’re probably my preferred beans in chili.
I make my own chili powder! Years ago l stumbled on a vegetarian chili cook book that, surprisingly, doesn’t have a lot of great recipes, but it has a formula for making chili powder so l keep it around for that reason. I’ll photograph and attach the page in question, but feel free to branch out from there with different dried chilis. All you need is a spice grinder, rubber gloves, and a couple hours.
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