Please allow me to ramble a bit.
I plan a lot of meals around the weather, so when I heard that Tuesday's high temperature would be in the mid-50's, I planned on grilling chicken for dinner. As I headed to work, it was already in the 50's, so I felt good abut my culinary intentions. However, as you know, mother nature has a tendency to pistol whip us into submission and show us who's the boss. Throughout the day the temperature plunged into the low 30's, so my best laid plans went awry. It was poor planning on my part. I know better. In Kansas it's common for the temperature to peak in the wee hours of the morning and plummet throughout the day. My grandfather who diligently monitored the weather in his lifetime and listened to Paul Harvey would have been disappointed in my failure to get the rest of the story when it came to the weather forecast.
Of course, I decided to take shelter from the north wind and semifrigid temperatures, so I had to use my chicken to prepare chicken & noodles, a dish more suitable for the weather. I don't know how this dish is done in other regions of the U.S., but here in Kansas, chicken & noodles are cooked in a hybrid liquid that is part gravy and part broth. A hearty portion of noodles is always ladled over a mountain of mashed potatoes. That's how we roll.
I know this combo of serving starch on top of starch defies conventional nutritional logic, but when something tastes so good, rationale thought is thrown out the window. I know it's overkill, but just as I always have to turn up the volume when I heart that over-the-top, twin-guitar solo during "Free Bird", I always eat a second helping of chicken & noodles - with mashed potatoes, of course.
Help yourself to seconds,
muddy
PS. . . Do you have a favorite dish that's an example of culinary redundancy? This bacon implosion might make my list.
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7 comments:
I've never heard of eating it that way, but it sounds... Awesome!
When I first moved to the midwest, Mr. Wii's family made chicken and noodles for dinner.....served over mashed potatoes. I was aghast!
I have learned it is a "midwest thang". Part of the midwest culture. It is not eaten often, but it sure is good. Let's keep the cultures of our country alive.
A redundant food thing: turkey dressing, mashed potatoes, sweet potatoes, macaroni and cheese, rolls.....all served at the same meal. Ring any bells???
Okie: You might be too far south for such redundancy.
Nella: It is a "midwest thang". I did some light research, and it's not mentioned often. Somewhere I read that it's common at fairs in Ohio.
I like your example of culinary redundancy. We tend to go a bit crazy at Thanksgiving. It's carb overload, but I enjoy it. There's nothing wrong with indulging once a year.
I just did another google search for chicken & noodles and mashed potatoes. It turned up a lot of school cafeteria lunch menus in the midwest. Kansas, Indiana, Iowa, and Illinois seem to be a hotbed for chicken and noodles ladled over mashed potatoes. However, it did turn up one cafeteria menu in Idaho.
Stephen Colbert's 8-Meat Chili.
(Used to be called 7-Meat Chili, but he claims he got two of the meats to mate.)
Potato knishes: potato wrapped in a dumpling and steamed or baked. You can buy something similar from Mrs T's called a peroigi. They're big with triathletes for their carbo-in-carbo-ness.
I may have misspelled both "knish" and "peroigi."
Then there's rice inside your burrito... never saw the need from a taste standpoint... seems to be something you do to make it go further.
If it tastes good, eat it. Double carbs are not a problem.
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I'll double onion a lot of dishes. Cooked onions in the main portion of the dish and then green onions on top. You can't ever have too many onions.
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