When
I decided to make Sloppy Joes for the family I really should have checked to
see if we had all the ingredients. My bad.
Missing
were two standards to the recipe, Worcestershire sauce and steak seasoning. But
I went ahead and browned the chuck, mixed in the tomato paste, substituted
onion powder for the real thing, sprinkled in the brown sugar, had no peppers,
forgot the mustard and then tried to pull off culinary alchemy by adding some
Italian seasonings, a little smoked paprika, garlic, more onion powder and a
little chili powder.
Everyone
was starving when dinner was finally served and I thought maybe I had pulled it
off until my wife said something ambiguous like, “These don’t taste right….what
did you do?”
“Oh,
just made ‘em special” I replied with nonchalance.
“Well”,
she continued, “they’re not too bad. They just don’t taste like Sloppy Joes.”
And
it was at this point that my youngest son looked up and asked, “You mean this
isn’t the spaghetti sauce from last night.”
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