[mention]worth1[/mention] Would you like a little sprinkle of parmesan with that sir ?

Amateurinawe wrote: ↑Sat Oct 17, 2020 1:19 pm @worth1 Would you like a little sprinkle of parmesan with that sir ?

I have no idea if I even have any but I do have Monterrey Jack cheese on hand at all times.
Next it will be put on fettuccine pasta with the Jack cheese on top.

What on earth is going on now?

Why it's a stove top cheese melter that's what's going on now.
With pickled jalapeño pepper included.

If any of y'all think I ate all of this you are wrong.
Good lord this is dinner for four at least.
What was I thinking?

Put mayocoba beans on to cook before the sun came up.
Soaked all night.
Been slowly cooking all day.
Just put a ton of water in and let reduce.
Made a couple of cheese balls with onion sweet relish and pickled jalapeño.
Probably not enough cheese.
The idea is to drop the ball in the beans and stir it up.

Seriously, this is killer good and cheap too.
That's breakfast sausage and ketchup.

worth1 wrote: ↑Sat Oct 03, 2020 9:48 am It was over the top.
Hot too.
Best baked like beans I have ever had, the spices did it.
20201002_183336.jpg20201002_202531.jpg20201002_202633.jpg

Worth, you'd best cut the franks into half-rounds. It's said that the food with the highest chance of choking on is a sliced hot dog round. It is a near perfect size and shape to plug the esophagus.

Frankfurter tacos.
Cook frankfurters in cast iron skillet until the outside is dark and crispy.
Like a campfire frankfurter.
Put in taco shell add lettuce cheese and your favorite condiments.
What's not to like.
Sucked them puppies down in record time.

Looks like ketchup on top. But, what's that green slime, just below?

Not so cheap eaten... Maruchan Gold ("craft" ramen noodles).

It was a slow day at the supermarket yesterday, so I decided to walk through all of the isles. First time in maybe 10 months. I came across a little box of these "new" ramen. At 8X the cost of the regular ramen, I had to do a comparison. The noodles taste the same, the Gold has a very slightly softer texture. The flavor packet (soy flavor) is much superior to the original, but then what wouldn't be.

So, for the extra 1.75, one gets 4 tsp of soy sauce, and a slightly better noodle.

Tormato wrote: ↑Sun Oct 25, 2020 4:28 pm Looks like ketchup on top. But, what's that green slime, just below?

The green slime below is Herdez Guacamole Salsa.
If you can find it try it.
It or something like it is on every taco truck in Texas and parts farther south.

Cheap eaten also means leftovers.
In this case I had about 1/2 kettle left over from the chowder stuff I made in the other thread.
So this morning I decided to bring it to a new level.
I also wanted to try out the Gochujang I bought the other day.
Here is what I did and tasted after every ingredient was added.
First the Gochujang, a tablespoon full.
Next red hot sambal paste one tablespoon.
Tablespoon of polar soy sauce.
Tablespoon of fresh grated ginger.
Some corn starch to thicken.
A tablespoon of my homemade hot and spicy curry powder.
Last night I added the last two Argentine sausages I had chopped up.
It is fantastic and eating it for breakfast.
It's making my ears warm but not too hot for my standards.
If you have never had Gochujang in anything you simply must try it.
It is a fermented product that from what the label says is still active.

Here is the product I bought.

Just had what might be the best steak sandwich I have ever had in my life.
Here is what I did.
I saved the best Wagyu chuck rib thing from yesterday for today, it had lots of fat on it and was the biggest.
Spread mayonnaise on both sides of a hot dog bun.
Toasted them in the skillet both sides.
If you haven't done this with mayonnaise you simply must try it.
Like butter but better.
Mixed up cilantro mayonnaise and one whole chopped up habanero pepper, added fresh squeezed lime juice and mixed up.
Stacked the meat on the bottom bun put on the cilantro mix and added the top bun and ate.
This thing was out of this world.

It's Wednesday night leftover night.
The last of the mayocoba beans some carne asada with tomato and habanero.
Life is good.

I attempted to make steamed bun.

The filling is composed of seasoned ground pork with chopped onion, half of a boiled egg, and some kind of Asian salami although I used Italian.

The outer wrap is supposed to be bleached self rising white flour, so it would be white and fluffy. I just used regular flour this time. Steamed for 30 minutes. End result is not very attractive compared to authentic kind, but otherwise it's delicious.

worth1 wrote: ↑Sat Oct 31, 2020 4:23 pm Just had what might be the best steak sandwich I have ever had in my life.
Here is what I did.
I saved the best Wagyu chuck rib thing from yesterday for today, it had lots of fat on it and was the biggest.
Spread mayonnaise on both sides of a hot dog bun.
Toasted them in the skillet both sides.
If you haven't done this with mayonnaise you simply must try it.
Like butter but better.
Mixed up cilantro mayonnaise and one whole chopped up habanero pepper, added fresh squeezed lime juice and mixed up.
Stacked the meat on the bottom bun put on the cilantro mix and added the top bun and ate.
This thing was out of this world.
20201031_160408.jpg
20201031_160556.jpg

After those pics, I'm calling PETA on you.

Super Charger Pico de gallo.

Not expensive at all and from stuff I need to use up.
Two tomatoes of the roma type, diced.
One lime, zest and use juice too plus extra juice.
One avocado, diced.
One 1/2 large onion, diced.
Black pepper freshly ground.
Two habanero peppers chopped up fine seeds removed.
This isn't so much it will burn your lips off but will add a little heat.
Cotija cheese grated about a quarter cup.
I bunch of cilantro chopped up stems and all.
Two large red radishes sliced into wee strips.
Oil of your choice.
I used my toasted pecan oil with toasted pecans in it.
One tablespoon of mayonnaise.
At least a tablespoon of garlic powder.
Pinch of cumin.
Put all this in a container and mix up.
Use vinegar if you want, I dont.
Notice I didn't add any salt as the cheese is salty.
Not really your runny traditional Pico de gallo but way better.
It can be eaten as is in the side or put on or in just about anything.

All leftovers.
Carne asada heating up in screaming hot skillet.
Onions in same skillet.
And much more.

Just pulling by for collection order just now