Manwich. OMFG

Frank_Deis · January 31, 2012, 3:25am

Yum! Seconds, anyone?

Rick_Gregory · January 31, 2012, 4:09am

Have some tomato paste on hand. If you feel it’s too sloppy…

Paul_Bacino · January 31, 2012, 4:14pm

I remember my mom making her sloppy joes with Gumbo soup mix and burger. Not sure my wife would let me make them, now-a -days

David_Wright · January 31, 2012, 4:40pm

Well, a can of Campbell’s (e.g.) tomato soup has something like 30g of sugar (mostly HFCS). Compare that to 18g of sugar (all from the tomatoes) in a 6 oz can of Muir Glen tomato paste – which has at least two or three times the amount of actual tomato as the can of soup.

If I wanted to make Sloppy Joes, I’d start with onions and garlic, add tomato paste, maybe a dash of Worchestershire, add a little water (or Guinness) to achieve desired consistency, and then add browned meat.

Linda_Baehr · January 31, 2012, 4:52pm

David Wright:

Linda Baehr:

Brian Tuite:

1 lb Gr Beef
1 Can Tomato Soup
1 Tsp Ground Mustard
1 Tsp Poultry Seasoning
1/2 Tsp Thyme
1-1/2 Tbsp Red Wine Vinegar

Brown beef, add seasonings and then soup. Heat 5 minutes and serve on toasted buns. Can’t get any easier.
Ketchup? Ugh…

Sometimes I’ll saute some chopped onion with the meat but it makes it too sweet for me.

This sounds pretty reasonable. No offense to the posters who put up a couple of the other recipes, but the ketchup and additional sugar still sounds way too sweet for me.

Well, a can of Campbell’s (e.g.) tomato soup has something like 30g of sugar (mostly HFCS). Compare that to 18g of sugar (all from the tomatoes) in a 6 oz can of Muir Glen tomato paste – which has at least two or three times the amount of actual tomato as the can of soup.

If I wanted to make Sloppy Joes, I’d start with onions and garlic, add tomato paste, maybe a dash of Worchestershire, add a little water (or Guinness) to achieve desired consistency, and then add browned meat.

Yes, I wasn’t too crazy about the soup idea. I would definitely use canned tomato instead.

Jorge_Henriquez · January 31, 2012, 4:54pm

David Wright:

Linda Baehr:

Brian Tuite:

1 lb Gr Beef
1 Can Tomato Soup
1 Tsp Ground Mustard
1 Tsp Poultry Seasoning
1/2 Tsp Thyme
1-1/2 Tbsp Red Wine Vinegar

Brown beef, add seasonings and then soup. Heat 5 minutes and serve on toasted buns. Can’t get any easier.
Ketchup? Ugh…

Sometimes I’ll saute some chopped onion with the meat but it makes it too sweet for me.

This sounds pretty reasonable. No offense to the posters who put up a couple of the other recipes, but the ketchup and additional sugar still sounds way too sweet for me.

Well, a can of Campbell’s (e.g.) tomato soup has something like 30g of sugar (mostly HFCS). Compare that to 18g of sugar (all from the tomatoes) in a 6 oz can of Muir Glen tomato paste – which has at least two or three times the amount of actual tomato as the can of soup.

If I wanted to make Sloppy Joes, I’d start with onions and garlic, add tomato paste, maybe a dash of Worchestershire, add a little water (or Guinness) to achieve desired consistency, and then add browned meat.

I like this recipe much more.

Bill_Tex_Landreth · January 31, 2012, 4:57pm

When do we start arguing about the type of bun to use and how much to toast it?

Victor_Hong · January 31, 2012, 8:09pm

Solution for Chris Freemott:
Put the rugrats to work, especially in the kitchen.

brianmcbrearty · January 31, 2012, 8:13pm

What’s to argue about? Hamburger bun from bread aisle of chain grocery store, sesame seeds, oversized, toasted not in the least.

Brian_Tuite · January 31, 2012, 8:27pm

Nah, you’re missing out. Oversized buns don’t work for sloppy’s. Pedestrian white bun, butter and broil, a little mayo, a slice of Kraft all american cheese and the sloppy mix. The butter and broil gives the bun a nice crusaty ring around the edges that keeps the meat inside the buns and off your hands. (made with the soup because tomato paste or tomato sauce makes it too acidic and too tomatoey. Is that a word? The soup has far less sugar than the previous recipes and with the tomato you need sugar to balance the acid. Just not too much. Besides, the herbs balance out all the flavors nicely. YMMV.

We’re talking sloppy joe’s, what next Flannery ground beef and brioche?

David_K_o_l_i_n · January 31, 2012, 8:29pm

Brian Tuite:

brianmcbrearty:

Bill Tex Landreth:

When do we start arguing about the type of bun to use and how much to toast it?

What’s to argue about? Hamburger bun from bread aisle of chain grocery store, sesame seeds, oversized, toasted not in the least.

Nah, you’re missing out. Oversized buns don’t work for sloppy’s. Pedestrian white bun, butter and broil, a little mayo, a slice of Kraft all american cheese and the sloppy mix. The butter and broil gives the bun a nice crusaty ring around the edges that keeps the meat inside the buns and off your hands. (made with the soup because tomato paste or tomato sauce makes it too acidic and too tomatoey. Is that a word? The soup has far less sugar than the previous recipes and with the tomato you need sugar to balance the acid. Just not too much. Besides, the herbs balance out all the flavors nicely. YMMV.

We’re talking sloppy joe’s, what next Flannery ground beef and brioche?

I just got a shiver up my spine with the “mayo” reference. Sheesh

brianmcbrearty · January 31, 2012, 10:10pm

Brian Tuite:

brianmcbrearty:

Bill Tex Landreth:

When do we start arguing about the type of bun to use and how much to toast it?

What’s to argue about? Hamburger bun from bread aisle of chain grocery store, sesame seeds, oversized, toasted not in the least.

Nah, you’re missing out. Oversized buns don’t work for sloppy’s. Pedestrian white bun, butter and broil, a little mayo, a slice of Kraft all american cheese and the sloppy mix. The butter and broil gives the bun a nice crusaty ring around the edges that keeps the meat inside the buns and off your hands. (made with the soup because tomato paste or tomato sauce makes it too acidic and too tomatoey. Is that a word? The soup has far less sugar than the previous recipes and with the tomato you need sugar to balance the acid. Just not too much. Besides, the herbs balance out all the flavors nicely. YMMV.

We’re talking sloppy joe’s, what next Flannery ground beef and brioche?

I think you misunderstood… my oversized bun isn’t a kaiser roll or anything, just a larger but very pedestrian white bun. And I was kiddingly going for some sort of “standard” as in, "it ain’t a sloppy joe unless it’s this school cafeteria approved formula. But I do applaud your sloppy joe enthusiasm.

Brian_Tuite · January 31, 2012, 10:44pm

There’s something genetically wrong with people who don’t like mayo.

Bill_Tex_Landreth · January 31, 2012, 10:45pm

Mayo is the spawn of Satan.

Linda_Baehr · January 31, 2012, 11:04pm

Brian, I agree with you as far as mayo is concerned, in general, but mayo on a sloppy joe sounds kinda gross. Just sayin’.

Brian_Tuite · January 31, 2012, 11:12pm

For me anything with bread short of a PBJ that doesn’t have some mayo on it is a waste.

David_K_o_l_i_n · January 31, 2012, 11:38pm

True dat. I can’t imagine chicken, egg or tuna salad without mayo, I eat it on turkey sandwiches sometimes and occasionally on French Fries, but I’d way rather eat a plain mayo sandwich on Wonder bread than put mayo on Sloppy Joe’s

brianmcbrearty · February 1, 2012, 12:43am

I think we gotta agree not to go to three pages over a manwich.

Bill_Tex_Landreth · February 1, 2012, 12:48am

Bump.

David_Wright · February 1, 2012, 1:09am

You’re on the right track, but the way to do this is buttered-face down on hot metal.