dragonlady7

foods

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LOL I have a series planned on casseroles! I think I only have three so far but I’ll do some more.

I imagine they are exotic cuisine in a lot of the world– they’re predicated on a cold climate I think, and that’s part of the appeal– it’s the kind of substantial food your body wants when it’s cold, plus using the oven heats up your whole kitchen and possibly your whole house, and especially during the transition times of year when the central heating might not be on, having the oven on makes a huge difference in helping you adjust to the cold.

(I’m always interested in people’s beloved meals; that’s what i want to learn about, not prestige recipes from magazines.)

Ah and while i’m answering–

archwrites https://archwrites.tumblr.com/ said: I thought hot dish was the same as casserole only it happened in Minnesota

no hot dish usually has tater tots, I had thought. So when I looked it up I discovered that the format of the potato can vary, but it’s usually some kind of processed potato on top, and then the rest generally seems to be a kind of cottage pie variant. It’s not just any casserole! A hot dish is always a casserole, but casseroles are not always a hot dish, though usage varies.

All the recipes I’ve found sound– not like a thing I would want, so I am going to keep looking.

I am told that the factors that make a casserole are that it’s got a protein, a starch, a binder, and often a topping. so. chicken pot pie and cottage/shepherd’s pie can go on the list. (Shepherd’s pie is mutton, cottage is with beef, is the taxonomy there.) (Your picture was not posted)