Oh yes one other thing
Dredge shrimp in flour.
Then the egg wash then the panko bread crumbs.
I do the one sticky hand one dry hand method.
Plus a towel after constantly washing hands to dry them off.

This is definitely cheap food - another batch of gazpacho, with the last bag of tomatoes from the freezer from last season. The garlic was still from last season, but nothing else - but only a pepper, cuke, and shallot. Probably the sherry vinegar is the most expensive item! I've been trying to use up as much as possible from the freezer - still have a generous amount of beans, as well as some tomatillos, eggplant purée, roasted chiles, and squash blossoms. Okra, and now the tomatoes, are gone.
Another 4 quarts of gazpacho! by pepperhead212, on Flickr

Who says leftovers have to be boring?
Yesterdays shrimp with homemade cocktail sauce.
Consisting of.....
Worcestershire sauce.
Fermented habanero sauce.
Horseradish.
Ketchup

Lastly the rib eye steak.
And the leftover boiled potatoes twice fried.

Got interrupted by neighbor while cooking steak.
Just cranked the steak way up high and came back in a few to continue cooking
Yet another benefit of the grill.
I was stuff just eating all 12 shrimp.

Got some really old blue cheese I pulled from the freezer.
Best by 8/3/15.
Going to put it on my baked potato and leftover rib eye steak.

You are braver than I am, lol!

Sue_CT wrote: ↑Thu Jun 24, 2021 5:41 pm You are braver than I am, lol!

It's already rotten what could possibly go wrong.
I present to y'all suffering succotash
Made with canned butter beans canned corn, homemade bacon and that extremely spicy leftover rice.

And here it is.
Leftovers.

Not often I don't eat what I'm cooking but last night was one of those times.
A good gumbo isn't made in minutes.
So I had a liverwurst and onion sandwich on an onion roll with mayonnaise.
They call liverwurst braunschweiger here in the states but it isn't it's liverwurst.
I think they do that to sell the stuff or something.
A lot of people are creeped out with the idea of liverwurst.
I'm not.
I mean what's not to like about this stuff?
Seriously.
Yet something else I was raised eating.

Free free range eggs. Inexpensive Aldi shredded mexican style cheese. Bacon is still pretty cheap here, a pound of Aldi applewood smoked runs about $4. Tortillas, dirt cheap. Dirt costs more. These a mix of corn and wheat flour. A little salsa. Complete breakfast for cents a taco.

I used to get free free range duck eggs.
Now that's a real treat if you've never had any
I mean really free range out in the fields eating grasshoppers and bugs.
The yolks were UT orange.

I'm putting my neck out on this one.
In other words I don't see anything good coming out of it.
A total disaster.
No measurements to really speek of.
Mostly leftover stuff I had around the house.
But what I did put in it was...
Unknown flour
Could be bread or all purpose.
Grenadine.
Maraschino cherries and juice.
Leftover brown sugar.
Molasses.
Cocoa Rouge.
White sugar.
Baking powder.
New Mexico chilie powder.
Chopped Brazil nuts.
Some toasted nut oil.
Water.
In a pre heated oven at about 335F.
The batter tastes heavenly.
Did it all in my professional grade kitchenAid mixer y'all never see.

By hoot it's rising.
And I have no idea what that white stuff is in the oven.

Just look at that puppy ain't she sweet.
My only hope is it doesn't stick.

After about 2 hours this beast was ready to come out.
Big crack on top but no one will see it.
Next is the butter cream cheese frosting to go on top.
Yet again just stuff I have around the house.

Oh yeah.

[mention]worth1[/mention] you are gonna have to have some to tell us what it's like ! It looks good!

Amateurinawe wrote: ↑Sun Jun 27, 2021 1:50 pm @worth1 you are gonna have to have some to tell us what it's like ! It looks good!

I already know what it's like.
Been making this recipe or a variation of it since I was about 9 years old..
A nice lady that lived in the woods taught it to me.
She had a beautiful wooded trail that went to her farm house.
Just two dirt ruts.
She didn't have running water and a draw bucket that went into a well in her kitchen.
She had a wood stove and heated her water on it for doing dishes in a sink.
She was in her late 70's or early 80's.
She had to move out due to her age and she gave me her little squirrel dog Skippy.
Her daughter was the wife of the people we bought our farm from in Missouri.
She looked every bit like granny on the Sylvester and Tweety bird cartoons.
The basic recipe is around a tablespoon of baking powder for every cup of four.
More or less.
The amount of sugar you like and molasses
Enough water to make the batter.
She must have been born around 1887 or so.
Which would have made her a teenager during WWI.
She said she learned it from her mother.
So the recipe is well over 100 years old but probably closer to 200.
An old pioneer recipe for sure when.the cows go dry and the chickens aren't laying.

Made the butter cream cheese frosting and randomly spread it on.
Nothing pretty for sure.
Made my own powdered sugar because I didn't have any.
8 ounces of cream cheese and 8 ounces of salted butter.
Teaspoon of vanilla extract.
About a 1/4 to 1/3 cuo of sugar
Some of the cherry juice chopped up cherries and corn starch.
Real cherries on top and off to the cooler.