Grilled cheese donut
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He can have a lot of business in N and S Carolina next week. Florence looks like it will take off a lot of roofs.
He deserves it. He puts in a lot of time here and is a man of immense patience ( not unlike yourself, but very unlike me).
I'm sick and tired of living in Asia with all of the cutthroat hipster/millenial companies strangling the money out of our wallet just for 100 grams of asian food in a plastic packet. I'm STARVING and I HATE RICE! I miss the good old days when you could get a huge 4L Neapolitan ice cream for $2.00 and a kilo of burger meat for $3.
I also miss the days when Yogurt was $2 a liter and 2 liters of milk and bread was 50c each.
This modern society ******** is just that ********. I'm going to start growing my own chocos we used to have a family friend who grew chocos, I love them after steaming them.
Chocos are awesome. they are $2.24 PER CHOCO here. $7.00 per kilo!!
I also miss the days when Yogurt was $2 a liter and 2 liters of milk and bread was 50c each.
This modern society ******** is just that ********. I'm going to start growing my own chocos we used to have a family friend who grew chocos, I love them after steaming them.
Chocos are awesome. they are $2.24 PER CHOCO here. $7.00 per kilo!!
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Over the weekend I made what I call clean sweep chili.
I start with a cup of kidney beans and if dried rinse and then soak them. To this I add at least a dozen of the small Roma tomatoes that have been blanched and peeled. Two or three pounds of lean ground meat, preferably venison but this time I used lamb.
Now the clean sweep part comes in. Clean out the fridge and freezer. Carrots that are a bit dried out, bit of broccoli, maybe even some cauliflower basically anything that adds fiber and is not strongly flavored. Grind them up and throw them in.
A bit of salt is required to help break down the ingredients. Not enough to really make it salty though. Done by taste.
Now I like it spicy which is actually different than hot spiced. So I use at least five different peppers. A bit of ordinary black pepper, some chilli peppers, a dried habenero, a few Chinese red peppers and even some pepperocinis. Small quantities of peppers compared to the total pot size. The secret ingredient is a heaping table spoon of white horse raddish.
I bring the pot to a low boil and then let it simmer at least 12 hours but usually almost 24 hours.
I will then take some of the extra liquid and use this with about 8 ounces of the Chinese red peppers well ground up and simmered for about half an hour as a heat source to be added to the chilli for those who like it hot. Dave's insanity sauce also works.
I did have one fellow from Texas take an entire bowl of the hot stuff and eat it. He turned completely red and for some reason never are a bowl of it again.
I start with a cup of kidney beans and if dried rinse and then soak them. To this I add at least a dozen of the small Roma tomatoes that have been blanched and peeled. Two or three pounds of lean ground meat, preferably venison but this time I used lamb.
Now the clean sweep part comes in. Clean out the fridge and freezer. Carrots that are a bit dried out, bit of broccoli, maybe even some cauliflower basically anything that adds fiber and is not strongly flavored. Grind them up and throw them in.
A bit of salt is required to help break down the ingredients. Not enough to really make it salty though. Done by taste.
Now I like it spicy which is actually different than hot spiced. So I use at least five different peppers. A bit of ordinary black pepper, some chilli peppers, a dried habenero, a few Chinese red peppers and even some pepperocinis. Small quantities of peppers compared to the total pot size. The secret ingredient is a heaping table spoon of white horse raddish.
I bring the pot to a low boil and then let it simmer at least 12 hours but usually almost 24 hours.
I will then take some of the extra liquid and use this with about 8 ounces of the Chinese red peppers well ground up and simmered for about half an hour as a heat source to be added to the chilli for those who like it hot. Dave's insanity sauce also works.
I did have one fellow from Texas take an entire bowl of the hot stuff and eat it. He turned completely red and for some reason never are a bowl of it again.
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The "Miriam Reichl" method described by her daughter Ruth Reichl on WABC radio some decades ago. Ruth was former restaurant critic for the New York Times, later editor of Gourmet and a tremendous cook. Miriam not so much -- but what would you expect of a bunch of hippies living in the West Village 50 years ago.
If I type chayote and € in goggles, I get about the same price level across Europe as Australia : Holland, Germany, Ireland, Aus$6.70 the kg in France.
Only places which offer them much cheaper are....Asian stores
($1/pc at Walmart in the US and Can, which makes Canada the king of affordable chocos)
I haven't cooked much since my last batch of chicken Broccoli soup which I will finish up by next Wednesday.
So I decided to make a meatloaf.
1.5kg ground beef
6 large jalapinos
1 onion
three eggs
1tsp garlic powder
1 tsp onion powder
1 tsp paprica
2 tsp garlic salt
1 cup bread crumbs
1/2 cup catsup
2 oz tomato paste
So I decided to make a meatloaf.
1.5kg ground beef
6 large jalapinos
1 onion
three eggs
1tsp garlic powder
1 tsp onion powder
1 tsp paprica
2 tsp garlic salt
1 cup bread crumbs
1/2 cup catsup
2 oz tomato paste
