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Average Rating:
Total Reviews: 2
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By JHeydt
on July 16, 2012
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This recipe was a hit at our house and a notch above the standard Sloppy Joe.
The only significant change I made was to substitute 24 ounces of canned tomato sauce for the San Marzano tomatoes. This made a "sloppier" mixture, more consistent with standard Sloppy Joes and kicked up the flavor a bit. I also increased the vinegar to 3 tablespoons, added 2 tablespoons of Worcestershire sauce and doubled the amount of cumin seeds. The increased vinegar and Worcestershire helped balance the richness of the fat, while the additional cumin helps round out the flavors. Finally, after browning the meat I drained off most of the fat, leaving only about a tablespoon. Fat carries flavor and is essential to the recipe, but I didn't want an oil slick floating on top of my pork mixture.
Bottom line, this recipe is easy to make and offers a nice change from standard Sloppy Joes. It also offers a nice change from plain, old hamburgers.
By plasmaorb
on January 30, 2012
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This sounded like it would have a lot of flavor to it, but it didn't. It was actually quite bland. I think it needed less meat... like a pound of meat compared to 3, then it might have been tastier.
I was disappointed that it didn't come together like a sloppy joe either. When you think of a sloppy joe, its thick and rich and saucy. This didn't have it at all along with little to no flavor.
It needs to have tomato sauce instead of just regular tomatoes to help make it thick and rich.
It was edible, but nothing mind blowing at all.