**The Art of Making Homemade Glop**

In this episode of our cooking series, we're going to tackle one of the most unique and intriguing dishes out there: homemade glop. This hearty stew-like dish is a staple in some parts of the country, and with its rich flavor profile and easy-to-make recipe, it's no wonder why it's become a favorite among food enthusiasts.

As our host begins to prepare the ingredients, it becomes clear that this dish doesn't require a lot of fuss or prep work. The first step is to brown the meat, which in this case is ground turkey. The host quickly adds some oil to the pan and lets the turkey cook until it's nicely browned, breaking it up into small pieces as it cooks. This simple step sets the stage for the rest of the dish.

Next, the host adds a variety of ingredients to the pan, including diced onions, garlic, and bell peppers. These aromatics add depth and complexity to the dish, but they're also relatively easy to prepare. The host simply chops them up into small pieces and sautés them in the pan until they're soft and fragrant. This step is where the magic begins, as the flavors of the ingredients start to meld together.

Now it's time to add some liquid to the pan, which serves two purposes: it adds moisture to the dish and helps to bring out the flavors of the other ingredients. The host adds about a half cup of water to the pan, which is enough to cover the bottom of the pot. This amount of liquid is just right – not too much, not too little – and allows for a nice balance of flavors in the finished dish.

The next step is where things get really interesting. The host adds three tablespoons of chili powder to the pan, which gives the dish its signature heat and flavor. This is where the host gets to let their personality shine, as they choose the type of chili powder that suits their taste. For this recipe, a mild chili powder is used, but feel free to adjust to your liking.

With the chili powder in place, it's time to add some other ingredients that will help to bring out the flavors of the dish. The host adds three tablespoons of hot sauce – a personal favorite of theirs – as well as some Italian seasoning and salt. These ingredients may seem like an afterthought, but they're actually crucial to balancing out the flavors in the finished dish.

Now it's time to bring everything together. The host brings the mixture to a boil, then reduces the heat and lets it simmer for 10 minutes. This is where patience comes into play, as the flavors of the ingredients meld together and the sauce thickens. Ten minutes may seem like a long time, but trust us – it's worth the wait.

As the glop simmers away, our host can't help but think about how much they love this dish. It's comforting, it's familiar, and it's just plain delicious. And when it's finally ready to be tasted, they're excited to see if their hard work paid off.

The first bite of homemade glop is a revelation – the flavors are rich and deep, with just the right amount of heat from the chili powder. The turkey is tender, the vegetables are cooked to perfection, and the sauce is tangy and delicious. It's clear that this dish has been a labor of love for our host, who clearly put their heart and soul into making it.

As we take another bite – and another – it becomes clear that homemade glop is more than just a recipe; it's an experience. It's a chance to slow down, savor the flavors, and enjoy the company of those around you. And when served with a side of crackers or crusty bread, this dish becomes the perfect comfort food.

In conclusion, making homemade glop is a breeze – even for the most novice cooks. With its easy-to-make recipe and rich flavor profile, it's no wonder why this dish has become a favorite among food enthusiasts. So go ahead, give it a try, and experience the joy of homemade glop for yourself. Your taste buds will thank you!

"WEBVTTKind: captionsLanguage: en(light cheerful music)- Greetings, my beautiful lovelies.It's Emmy. How are you?It's great to see you and welcome back.Today we are making yetanother budget-friendly recipeand it has another beautiful name.It's called glop, G-L-O-P, glop.And when I searched for a recipe for this,there are many different versions.I even found a glop thatwas more like a dip.But the version I'm gonna be making todayis more like a stew,a little bit more like Americangoulash or Hoover Stew.If you haven't seen those budget-friendly,hard times recipes,I'll put links to the videos down below.Hoover Stew was made in the 1930sduring the Great Depressionand uses many of the ingredientsthat I'll be using todayand I imagine it's gonnahave a similar flavor,but it has a different name,Hoover Stew rather than glop.And when something is called glop,doesn't that sound appetizing?It doesn't to me,but it can be a name thathas some affection, I think,and it is relatively budget friendlyand it can feed a lot of people.So let's go ahead andmake some glop. (giggles)And I will put, likealways, in the descriptionthe original recipe thatI will be following.So I like making newrecipes for several reasons,number one, there's usuallysomething about a titleor the name of therecipe that's intriguing.This case, glop, yes, check that box.And my other reasons formaking this recipe todayare that it's relatively inexpensiveand it's quick to make.This whole recipe comestogether in 20 minutesand that includes all the cook time,so like that as well,and you can feed a goodnumber of people with it too.So that is a good thing.All righty, so I've got a big pot hereand I'm gonna start preheatingit on medium high heat,and to that, I'm gonna add alittle bit of vegetable oiland we are going to bebrowning up some ground turkey.I have one pound of ground turkey here,but I imagine any kind ofground meat would work.If you've got beef, you've got pork,whatever you've got handy,chicken, I think would be just fine.This recipe calls for turkey.And we're just gonna brown this upuntil it goes kind of gray in color.The recipe doesn't call for it,but I'm gonna go ahead and season thiswith a little bit of salt and pepper,fresh cracked pepper and a pinch of salt.All right, that's cookingup pretty quickly.I'm gonna cover thisand allow it to simmer a littlebit to help it cook along.So a big part of why thisrecipe comes together so quicklyis because we're going tobe using canned vegetables.I've got a 16 ounce can or a15.25 ounce can of sweet corn,I've got some choppedItalian-style tomatoes,and I've got some mixed vegetables.Now this recipe calledfor canned zucchini,but for the life of me,I could not find any canned zucchiniand more specifically,it was supposed to beItalian-style zucchini,which I could not find.I couldn't even find canned zucchini,so I'm substituting vegetable blend,and somehow I think myhard times peeps would saythat this would be an okay substitution,particularly since I'll beusing Italian-style tomatoes.So we're gonna get that Italianseasoning flavor from here.So the tomatoes, I'm not gonna drainbecause that has allour sauce and seasoning,but the vegetables, I think I shall.Let's open our cans ofvegetables and drain them.So this is the sweet corn.I'll be honest, I don'tuse canned corn too oftenbecause I find it has a kindof tinny, metallic taste to it,but I think when you cookwith it or put it in things,it doesn't taste as canned.Cool can opener, by the way.This was sent to me by a beautiful lovely.It creates a lid that has no sharp edges.Isn't that cool?It actually degums it, isn't that cool?It separates the can from here,and so there's no sharp edge hereand there's no sharp edge here.There's that.I always liked stealing some corn nibletswhenever my mom would open a can of corn.I don't know why.Just always loved that.Same thing with the vegetable blend.Here's the vegetableswhich is a blend ofLima beans, green beans,carrots, and corn.So this is gonna havelots of corn in this one.Let's try a Lima bean.Tastes like a bean!Tastes like canned beans. Okay.You can put these in recycling.Open the tomatoes too.Okay, let's check on our turkey,which I think should be close.Oh yeah.So our turkey is cooked -- no more pink,and we've got some turkeybroth at the bottom.The recipe says you may needto add a little bit more water.Okay, so now we're gonnadump our vegetables inand our can of Italian-styletomatoes...that are diced.Pretty colorful...with the addition of that tomatoand the yellow from the corn --not too bad looking.Wow, that looks great!So, these vegetables are already cooked,so basically we have tojust warm them throughand allow the flavors to meld together.And that's it.Gonna let this simmer.It says to let it simmer for how long?Okay, flavoring, reduced, simmer.Simmer, 10 minutes.Okay, so there's not alot of liquid in this,so I'm gonna add justabout a half cup of waterto help make a sauceand then we're to add some hot sauce,about one teaspoon.I'm gonna add a little extrabecause I like hot sauce.This is Rhed's.This is a Rhode Island hot sauce,and this is the Club Jalapeno.That, and we need threetablespoons of chili powder.This chili powder's got some heat to it,so I'm just go with one tablespoonand then we'll taste it,and after that, if it needsa little bit more of a kick,we can add more.Ooh, that adds a nicechili scent to everything.Okay, so we're gonna bring this to a boiland we're gonna simmer this for 10 minutesand that's it.That's just enough timeto heat everything throughand I'm sure that thisis one of these dishesthat the longer it sitsand everything gets to meld together,the better the flavor will be.So I imagine even tomorrow thatthis will taste even better.(light music)(sauce simmering)That's it for all the ingredients.So now I'm just gonna cover thisand allow it to simmer for 10 minutes,and we shall come backand give this a taste.(Emmy humming)Glop, it'll be glop time. (snickers)All righty, my lovelies,it's been about 10 minutesand our glop should be ready,so let us unveil it.And while it has the name glop,it actually looks quite lovely.It doesn't make me think of glop at all.When I think of something gloppy,I think something pasty and gluey,but this is colorfuland hot and looks great.All righty, so I'mgonna turn off the heat,and this looks great.Smells great too.Let's taste it for seasoningbecause we may need to add some salt.Well, let's just taste the sauce.I don't wanna give away the taste yet,so I'm just gonna taste the sauce.Yes, it does need some saltand one tablespoon of chilipowder was enough for this.It'll depend on the type ofchili powder you're using,but for me, that's enough.Don't wanna make it too spicy,otherwise the kiddos willnot be able to enjoy it.This came together super, super fastbecause there is practicallyzero preparation.We just had to brown the meat.We didn't have to chop any vegetables,no blanching, nothing.Just dump everything in.And look, it's so colorful.Into my bowl,and I should have somecrackers or somethingto have this with,but I don't.All righty, so here we are.Here's my bowl of glop,and it doesn't lookgloppy to me whatsoever.Looks pretty good.All righty, it's super hot,so take a bite,a little bit of everything.Here we go.Itadakimasu!My first taste of glop. (laughs)Itadakimasu.Not bad.The turkey is completely cooked.The sauce has a nicelittle spicy kick to itbecause of the chili powderand the little bit of hot sauce,but I'm gonna add some more hot saucebecause hot sauce notonly adds a little heat,it also adds a little bit of tangbecause of the vinegar that's in thereand, of course, some additional salt.Mm-hmm, I like that.I think Tabasco would alsogo really well with this too.Tabasco is nice and smokey,I think it would go perfectly with this.Mm, the vegetables are tender,the corn has a little bit of crunch to itand it's pretty good.You can taste the Italianseasoning a little bit,and the tomato definitely hasto be there, in my opinion.In terms of flavor,it's actually quite similar to Hoover Stewand American goulash.Both of them,all of them I think are in the same kindof family of canned,throw-everything-together stewsthat are hearty, inexpensive,and pretty tasty.All righty, my lovelies,there you have it.That's how you can make homemade glop.Thanks so much for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on social media,like this video, subscribe,and I shall see you in the next one.Toodaloo!Take care!Bye!(light music)Oh my gosh, it's sobalmy and sticky today,my glasses are just extremely slippery.They're just sliding right off my noseeven more so than usual.Well, that was fun,but now it is time for me topick strawberries with my kids.\n"