Ugh. Salted caramel anything is an abomination unto the LORD. (1 Cardassians 33)
Some brewery actually made SC b33r. :confounded:
Tasted quite a few good ones they had, and got to the SC. Took a sip, paused, spat it back into the cup, and just said “It is offensive”, staring at the cup and its vile contents.
Asked for another “sample” of a different b33r just to get the taste out of my mouth.
Had SC ice-cream bars once (got it for free with one of those Free-Day Stop’n’Shop digipons).
Choked it down anyway ’cause it was the only ice-cream I had, but never ever ever again.
Too hot to cook (much), so just broke open a pack o’ hot-dorgs. (Slit one end and only take what’s needed, as needed.)
Tired of the usual (katchup, mustard, relish), so figured I got onions to burn (vidalia), might as well try making some cart-style onions.
1 onion, rough-chop, into a small frying pan in oil with salt. Hate hate hate the stank of any kind of vinegar, but guess it needed some “tang” so dribbled a little bit into the pan, figure the stank would boil off but leave the taste. Seemed to.
Tomato paste, about half a can, needs water so just a sploosh into the pan as well, stir angrily. Taste. Hmm, a little sugar to counter the vinegar and paste. Bit boring, a smidge of red pepper flakes. Cook down ’til the sauce is rather thick.
No “recipe”, just winged it. Came out pretty good, actually. I’m surprised.
Just read an article about 15 Best hot dogs.
Lots of name brands did not do well.
Top dogs? Nathan’s, Oscar Mayer, Cosco.
But what do you expect from the Washington post
Mmmm, dark xocolatl is perfection in itself. Anything else just detracts.
Good God, those hot-dorgs were good…
Of course, a scoop of this and a sploosh of that and a shake of something else, I’ll probably never replicate it to be as good as this batch, but I’m used to that.
Plain white toast, too, no buns. Reminiscent of HoJo dogs from waaaaaaay back.
That’s how I make chili. The only rule is to use meat that you would normally eat as a steak like cut. Never ground, always sliced. Then raid the spice cabinet…
Now I want a HoJos real bad. None near me. Loved them as a kid.
All the Best,
Jeff
I always boil ’em regardless, almost always in a small frying pan.
Sometimes (rarely), I’ll drain the water, cut slits in ’em, then fry ’em ’til they’re kinda leathery. Those are good, but a pain in the ass to chisel out the pan afterward.
When I was a kid I used to go out in the woods and build a camp fire just to make hot dogs. Now my campfire has a swing away grill I made in the welding shop I use for hot dogs. Winter time I just use a cast iron frying pan.
On a stick, over an open fire, a little char on the outside. Nothing better.
But everything is better over a campfire.
You guys are awful, I have such a hot dog jones going now.
All the Best,
Jeff
turkeydance,
I went to college in Illinois. Lots of corn fields. At harvest time you could get it fresh off the stalk.
Boiled (not too long), butter (lots), salt, pepper - Fantastic!
There was a guy that developed hybrids. I swear he could make the stuff taste like anything.
Some were so sweet you could hardly stand it. Other ears were so big they could double s defensive weapons. But they had no taste and a tough texture.
Lots of the stuff I’d find in grocery stores is really poor. More like “field corn” the stuff they fed to pigs up there.
It’s better now days and we’re getting better stuff in the local stores.
Of the frozen stuff, I’ve found the Green Giant Nibblets (the 1/2 ears in the frozen packs) to be about the best.
All the Best,
Jeff
Have you tried Balsamic vinegar—it has loads of good flavor and less of that stank smell. The clear stuff reminds me of granny’s bathroom when i was a kid.
I usually buy garlic in those white net “socks” that hold 4-5 bulbs, still got some I need to burn off before they start to sprout, so took some “rustic” bread and made garlic toast.
Used a whole bulb of garlic. Not a clove, a bulb. And this was just a 6” section of bread, kind of “butterflied”.
Slice thinly, fry in butter, moosh with a fork into a paste as much as possible. I wasn’t watching, and let it go a bit too long, so they toughened up that I couldn’t pastify them, but they sort of looked like grated cheese on the bread.
Was still pretty awesome, and there’s no mistaking it’s garlic bread.
