What are you snacking on now?

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MoreLumens
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pennzy wrote:
Lightbringer wrote:
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.

Hot-dorgs are about boiled, so gonna dig in now…

Sounds good but hot dogs need to be burnt. You must be used to dirty water dogs.

Is relish same as pickle relish?
Loving sweet pickle relish with hot dogs and some good FRIED cheese and sweet mustard + mayonnaise. Using frying pan so chopping some onion too and that’s about it. Oh yeah and “most” important thing is to use butter, well no, but I like it, but yeah oils work too. So add some chopped garlic too with onion and when you fry buns that all good onion/garlic oil soaks in and gives nice flavor.

Lightbringer
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Mmmmmmmmm, garrrrlic…

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”. LOL

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.

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MoreLumens
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Lightbringer wrote:
Slice thinly, fry in butter, moosh with a fork into a paste as much as possible.

Use razor to make it so thin that it liquefies in the pan with just a little oil.

Lightbringer
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I’d be slicing them all day, then. Shocked

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MoreLumens
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Lightbringer wrote:
I’d be slicing them all day, then. Shocked

Still it’s very good system.

pennzy
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I’m not a cook. Why not use a press?

Lightbringer
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Unno, just got by without one for so long…

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turkeydance
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thanks for bringing up VINEGAR.
oh, do we love that stuff.
we have gallons.

pickled eggs, green beans, just about anything.
Barbeque sauce’s best ingredient by far.
we have been known to drink it “neat”.

a year ago, all the grocery stores were sold out
except for the really fancy and expensive kinds.
but, as i posted, we had gallons. still do.

kennybobby
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A few years ago i was drinking 1 oz a day apple-cider vinegar mixed with water, then eventually kept using less water until it got down to “neat”. i was having GI problems and probiotics didn’t seem to do anything, so i tried the acv and it seemed to help somewhat. Eventually i got the Dr to give me an Rx and that got me squared away. i still like me some of that Balsamic—i put that s#%@ on everything.

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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Yeh, instead of taking PPIs, which “turn off” production of stomach-acid (for reflux, etc.), quite a few people take acids like ACV to basically sate the internal pH sensors that keep saying “need more… need more… need more…” and that helps loads.

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jeff51
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Aged Balsamic – Good stuff.
Makes the bland into the sublime.
All the Best,
Jeff

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This is good stuff! Can fix many a bland meal. Just had some tonight on a chicken dish that was missing something.
It’s very sweet and not hot at all. But it hits the right spot for me.
All the Best,
Jeff

turkeydance
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cheap, store-brand Oreos.

they were on clearance: buy 2 get 3 free.
bought every pack i could find in that store.
went to another and bought them, too.
willfully disregarded all expiration dates.
disregarded any health concerns.
disregard in general.

Lightbringer
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Lay’s Sour Cream & Onion cheeips.

Salty as all Hell. No idea why I bought ‘em, as I rarely eat chips.

Made my own frenchfries t’other day, though.

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pennzy
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Lightbringer wrote:
Lay’s Sour Cream & Onion cheeips.

Salty as all Hell. No idea why I bought ‘em, as I rarely eat chips.

Made my own frenchfries t’other day, though.


I sometimes put ketchup on Lays Sour Cream and Onion chips. Sorta like french fries.
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The only real “dip” I make is Lipton onion-soup powder (w/ dehydrated onion-bits), mixed into sour cream and let sit overnight or so to fatten up.

Just choked down the last of the chips, so didn’t try the katchup.

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Pulled pork fresh off the smoker, on a bun with tangy slaw.

EDC rotation:
FW1A, LH351D 4000k (second favorite)
FW3A, LH351D 3500k
FW3A, SST20 FD2 4000k
FW3A, Nichia 4000k sw40 r9080 (favorite light!)
FW3A, Cree XP-L Hi 5A3
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S2+, XM-L2 T6 4C

pennzy
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Lightbringer wrote:
The only real “dip” I make is Lipton onion-soup powder (w/ dehydrated onion-bits), mixed into sour cream and let sit overnight or so to fatten up.

Just choked down the last of the chips, so didn’t try the katchup.


Funny, we make that dip too.
Lightbringer
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It’s a standard. They even got the “recipe” on/in the boxes, I think.

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turkeydance
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Raw, Raw
Eat ‘em
Raw!

Lightbringer
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Just made garlic bread. Leftover italian bread, got cheese, got romaine, got… uhh, no got any meatlike substances.

Ah, but got a whole bulb of garlic! And butter!

Nom nom nom.

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Jack Kellar
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Not quite a necro, but I feel the bump is warranted Big Smile

If you guys have cold food leftovers (especially if it has fresh onions and bellpepper), try putting them in bread. Just had two bread-roll sardine salad sandwiches for dinner and they rocked Cool

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When I make baked ziti, I’ll typically kill off the first third while it’s still hot. Waited long enough, after all.

Second third I’ll eat later in the day when it’s at room temp. Maybe even as a “midnight snack”.

Third third I’ll eat right out of the fridge without even bothering to heat it. Still yummyAF.

Never lasts beyond that.

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Hank33
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Anyone here ever tried dried shallots in your meals? It's basically dried red onions. I just love the stuff. I can just eat it as is. Maybe because I love anything onion.smile

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Gnope, but I scoop onion-powder into tuny-fish like it’s going out of style.

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Hank33
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Lightbringer wrote:
Gnope, but I scoop onion-powder into tuny-fish like it’s going out of style.

Oh good another onion lover! Smile if you get a chance give it a try. I think you’ll like it. It’s just red onions sliced up and then deep fried. No flavoring or anything. You can put it in soups, instant noodles, stir fry, etc and even tuna sandwiches! Beer

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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.

Vidalia is good, even raw. Thick slab on liverwurst on a hamburger roll is perfection. Round, round, and round… you can actually taste the symmetry.

But I use a whole bulb of garlic for either garlic mashies or garlic toast. In mashies, just drop the 20 cloves in with the cut-up potatoes and boil. For garlic toast, they gotta cook more, otherwise you get singed raw garlic on toast.

So I toss ‘em into a small frying pan with butter and water. Water boils ‘em first to cook, then once boiled out, they fry and start to brown, so watch ‘em closely. But that’s the way to get perfectly cooked garlic on garlic toast.

Used to do that with onions somewhat, ie, parboil ‘em to cook vs being all raw and pinchy. I wouldn’t fry them for tuny-fish, just boil.

Wonder if I posted my hot-dog cart style onions “recipe”. Just tossed it together, came out amazingly good. But yeah, I could eat that with a spoon the way it came out. I looooooove onions…

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Hank33
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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.

Vidalia is good, even raw. Thick slab on liverwurst on a hamburger roll is perfection. Round, round, and round… you can actually taste the symmetry.

But I use a whole bulb of garlic for either garlic mashies or garlic toast. In mashies, just drop the 20 cloves in with the cut-up potatoes and boil. For garlic toast, they gotta cook more, otherwise you get singed raw garlic on toast.

So I toss ‘em into a small frying pan with butter and water. Water boils ‘em first to cook, then once boiled out, they fry and start to brown, so watch ‘em closely. But that’s the way to get perfectly cooked garlic on garlic toast.

Used to do that with onions somewhat, ie, parboil ‘em to cook vs being all raw and pinchy. I wouldn’t fry them for tuny-fish, just boil.

Wonder if I posted my hot-dog cart style onions “recipe”. Just tossed it together, came out amazingly good. But yeah, I could eat that with a spoon the way it came out. I looooooove onions…

Do you do deliveries? Big Smile Oh and I loved garlic too. I basically eat 1 -2 cloves a day! Sometimes, I’ll slice raw garlic really really thin and then pan fry them so they come out like garlic chips! I’m pretty sure Dracula won’t be coming by my place anytime soon. Big Smile

Lightbringer
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Something odd but good? “Potatoes and buttermilk”. Dunno if it’s Slavic by nature, but you mince and fry loads of onions in butter ‘til golden-brown, add to mashies, then serve with buttermilk. Either separately or as a big glop in the middle of the bowl.

People put sour cream on potatoes, and buttermilk is just kind of a more liquidy form of that, so why not? And the onions (plenty of ‘em) give it that something extra.

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Lightbringer
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My “snack” for today was a late breakfast. Just got back from shopping, so had a samwich of turkey and ham, roasted peppers (from a jar), romaine, on an Italian-dressing soaked slab of Italian bread.

Didn’t have the smoked Gouda I kinda like, so had to do without.

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