What are you snacking on now?

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Lightbringer
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Quick’n‘easy… potatoes’n‘onions fried in butter.

Damn, that hit the spot.

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pennzy
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Need some ham in there. Maybe some egg.

Lightbringer
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Was late, had 2 small ‘taters from the old bag that I wanted to “use up”.

Could boil ‘em and just salt ‘em afterwards, fry ‘em and add a dollop of sour cream, etc., but figured a onion would go nicely, and it did.

Didn’t want the ‘taters to be underdone inside, so did my garlic trick and added a little water to steam/boil ‘em. The starch from the ‘taters, the last hints of water as it boiled out, and the original butter, made a sort of light creamy buttery “sauce” that I wasn’t expecting, but was really good.

Like I said, it just hit the spot!

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Lightbringer
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Mmmm, absolutely perfect garlic bread.

Whole bulb of garlic, of course, so no vampyres should be haranguing me for a while.

Mooshed ‘em in one of these https://www.amazon.com/dp/B08SQKM11L courtesy of vipon (7fitty, pretty nice).

Leftover italian bread, so put it to good use. Not dry, yet not too greasy, just toasted enough to get flaky without burning the bread or overbrowning the garlic. Same water + butter trick in a frying pan to cook it through first.

Nice… everything just came together. LOL

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kennybobby
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Did you choppem before you did the saute/boil?

Did they come out looking like the picture on the amazion advert?

i like to add some olive oil to bread and toast, especially ciabatta rolls which are already supposed to be made with it.

There’s a place for everything, and
i put EVO all over the place.

Now i used to think that i was cool,
drivin' around on fossil fuel,
until i saw what i was doin',
was drivin' down the road to ruin. --JT

Lightbringer
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kennybobby wrote:
Did you choppem before you did the saute/boil?

Did they come out looking like the picture on the amazion advert?

i like to add some olive oil to bread and toast, especially ciabatta rolls which are already supposed to be made with it.

Peeled the individual cloves (really old and sprouty ones pretty much come off when you look at ‘em, but these I had to scrape the skins off with my nails and then rinse repeatedly to make sure all the “strings” came off), then dumped ‘em in the pan with butter and fried ‘em a bit, then added water to make sure they were cooked through, then waited for all the water to boil out and the butter would “fizz” under medium heat, then once boiled out with just garlic/butter left behind, I scooped that onto the bread.

Probably a bit more tedious than necessary, but it worked.

Yeh, pretty much exactly like in the pix. Once they get finely chopped, they get flung to the inside-wall. Thought I’d have to scrape ‘em down to chop leftover chunks, but nope. The space between blade-tip and wall probably determines the size of the chunks and makes sure they don’t end up pureed into moosh.

I’ve yet to find a good EVOO, not that I really tried all that hard. Too many are “colored” with olive taste, like non-EV. I usually end up using it just to fry potatoes and onions and the like.

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turkeydance
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back to basics:

Lightbringer
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I miss the cracker-plates at McSorley’s.

Saltines, Liedenkranz (unno, never heard of it before, either) cheese, onions, and brown mustard.

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Lightbringer
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Notmyrealname wrote:
Damn it, I shouldn’t read this thread. People keep mentioning foods or candies not available here and I develop cravings that can last for days. Now it’s Atomic Fireballs.

Balls! Ordered a 4lb jug of them, https://www.amazon.com/dp/B009P4MX3Y/ , at 10bux’n‘change each. Kinda forgot about ‘em ‘til they showed up.

Just looked now to get the link to post here, and they all but doubled to 19bux!

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Ledhead
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Do you still have fireballs? ?lbs

lbs. = lightbringers..lol

I actually meant how many lbs left?
sorry made it weird

Lightbringer
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Just got it today, only et 2 individual balls so far.

Was dumped into a box, and it opened inside. When I heard them rattling around and felt the the weight of the box actually shift on tilting, I said, “Oh, this can’t be a good thing…”.

Same box pictured in the ad, but with a plastic sheet across the top and under the lid, which was busted open. First thought maybe someone in the factory opened it and grabbed a handful then just snapped the lid back on, but not really. Counted (yeah, I actually counted) something like 244 (vs 240 on the label).

Yep, just like I remember ‘em. Start out sweet, then you get the burn for the next 80%, then back to sweet again. Was doing my best George Takei “Ohhhhhh myyyy!” when the burn started.

Hurts so good…

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Notmyrealname
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Lightbringer wrote:
Notmyrealname wrote:
Damn it, I shouldn’t read this thread. People keep mentioning foods or candies not available here and I develop cravings that can last for days. Now it’s Atomic Fireballs.

Balls! Ordered a 4lb jug of them, https://www.amazon.com/dp/B009P4MX3Y/ , at 10bux’n‘change each. Kinda forgot about ‘em ‘til they showed up.

Just looked now to get the link to post here, and they all but doubled to 19bux!

Can’t order from Amazon here as shipping is ridiculous and customs can be a problem but there are sellers on the local online shopping platform that import American candy so I’m keeping my eyes open. I made the mistake of telling my daughter about Atomic Fireballs and now she’s bugging me about them. If I make a special request then the price quadruples and I’m pretty chea…thrifty.

Those Jolly Rancher Fire Stix were OK, don’t know if they still make them.

Thanks for the link.

Edit: Just checked again and a seller has them on a preorder basis for $44.70 plus $35.81 shipping for the 4.05 lb tub. Nope.

I feel sorry for people who don't have a hobby or interest to escape to.

Pete7874
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Lightbringer wrote:
I used to try mincing onion (raw) into tuny-fish, but you end up with that nasty just-et-a-raw-onion taste and stomach issues later.

You can neutralize raw onions by soaking them in cold water for 20 mins…

https://www.splendidtable.org/story/2010/11/18/how-to-make-store-bought-...

Pete7874
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Just made another jar of dill pickles, so that’s what I’ll be snacking on soon.

I use this recipe, but I add more red pepper flakes to give them a bit more kick:

https://www.onceuponachef.com/recipes/quick-and-easy-dill-pickles.html

Lightbringer
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Pete7874 wrote:
You can neutralize raw onions by soaking them in cold water for 20 mins…

https://www.splendidtable.org/story/2010/11/18/how-to-make-store-bought-...

Mmm, I was gonna try that next time I’d make some, tnx.

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raccoon city
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I like potato chips with cheese.

Most people prefer corn chips with cheese, but not me.

Put your favorite potato chips on a microwaveable plate, add your favorite grated cheese, microwave it on medium for a minute or two, and you're done!

It's a snack that I really enjoy.

Lightbringer
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I did something like that ages ago, only it was a cheese that didn’t quite melt right. Some do, some don’t. (Think münster, mozzarella, etc.)

Don’t recall eating it, so probably tossed it.

 

Had “golden” mini-potatoes, quite the departure from the usual big ones I get. Those big ones… always gotta peel ‘em and mince ‘em into small pieces, ‘cause lots have “bruises” under the skin, cuts from whatever dug ‘em up, etc., and even if cut open, often have brown spots and other nasties inside, or are just bad. Wouldn’t dare make baked potatoes with ‘em.

These, though, were actually quite good, about golfball-sized, just halved them along the long axis to check the insides, then brushed ‘em on top with oil, salted ‘em, and baked ‘em a half-hour or so. Would’ve been great as-is, but glopped some sour-cream on the plate.

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Notmyrealname
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Lightbringer wrote:
I did something like that ages ago, only it was a cheese that didn’t quite melt right. Some do, some don’t. (Think münster, mozzarella, etc.)

Don’t recall eating it, so probably tossed it.

 

Had “golden” mini-potatoes, quite the departure from the usual big ones I get. Those big ones… always gotta peel ‘em and mince ‘em into small pieces, ‘cause lots have “bruises” under the skin, cuts from whatever dug ‘em up, etc., and even if cut open, often have brown spots and other nasties inside, or are just bad. Wouldn’t dare make baked potatoes with ‘em.

These, though, were actually quite good, about golfball-sized, just halved them along the long axis to check the insides, then brushed ‘em on top with oil, salted ‘em, and baked ‘em a half-hour or so. Would’ve been great as-is, but glopped some sour-cream on the plate.

I like boiling chunks of potatos for a minute or two and then sauteing them with butter and lots of grated Parmesan cheese and garlic until they’re brown and a little crunchy. I have to be fast to get mine before my daughter scarfs the whole lot.

I feel sorry for people who don't have a hobby or interest to escape to.

Lightbringer
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Ya had me up to the parmesan part. Dunno, but to me, parm just stinks like cat-mouth.

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Pete7874
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Home-made salsa, using home-grown serrano peppers, with some chips.

tempo
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the posts in this thread ...

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  Waffles w/ blueberries ,real maple syrup and sour cream .

       καὶ τὸ φῶς ἐν τῇ σκοτίᾳ φαίνει καὶ ἡ σκοτία αὐτὸ οὐ κατέλαβεν

                            

       Dc-fix diffuser film  >…  http://budgetlightforum.com/node/42208

kennybobby
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tempo wrote:

the posts in this thread …

Are you laughing with us—or at us?

@LB, as always, cheese e.g. parm, is optional in recipes. Those baby taters cut in half and tossed in a pan with onion, garlic, peppers, etc whatever you like—it is habit forming. i’ve never added cheese but i love to put a char on the vegies and taters, yum.

Now i used to think that i was cool,
drivin' around on fossil fuel,
until i saw what i was doin',
was drivin' down the road to ruin. --JT

turkeydance
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fox grapes.

Lightbringer
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kennybobby wrote:
@LB, as always, cheese e.g. parm, is optional in recipes. Those baby taters cut in half and tossed in a pan with onion, garlic, peppers, etc whatever you like—it is habit forming. i’ve never added cheese but i love to put a char on the vegies and taters, yum.

Yeh, I’d dice up ‘taters and cut up onions, sometimes peppers, garlic, whatever I had, and that’d be my meal in itself, not even any meat.

They’re goooooooooood eatin’.

If I remember when I have cheddar, I’d fry up some taters and then sprinkle that cheese on ‘em to let it all melt. Wish I could find my V-Slicer and slice up the ‘taters to make a sort of cheese-fries kind of thing.

Murrcan would probably work as well.

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Kindle
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Lightbringer wrote:
Yeh, I’d dice up ‘taters…

Lightbringer
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Two-fer…

Yesterday was canned chili with a minced jalapeno and half a onion, piled high with sriracha and sour-cream.

That “garlic chopper“ I got with a vipon is so kewl, and actually ran out of juice after I did the pepper and half a onion, so had to recharge it. Screw it, made the chili without the second half, and it was still sooooooooo gooooooooood.

After it recharged, I minced the second-half of the onion, plopped it onto a sheet of plastic-wrap and bundled it, and stuck it in the fridge.

Today, just made scrambled eggs with the fried onion-gravel, and that was goooooood, too.

Simplicity itself.

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tempo
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purple corncob. fat one. boiled. so good. felt like squid game. sooo good. had 2 of them. full belly now.

 

hank
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Pecans.

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