You know when you get old, things don't come to you as quickly as they used to, if at all.
It wasn't until I was going through the 'food' folder that I came upon an old favourite.
Mom made it for decades and I'm coming up on that too.
It's a harvest time snack and I forgot completely about it this year.
This version, yes, it has peanuts. My mother, bless her soul, added them because she didn't grasp the concept that cheerios were the nuts and pretzels the bolts. I add them to this day, in her honour.
No goldfish though. WhoTF ever started that?
I sometimes use Chex cereal along with Shreddies because I love the way they disintegrate and leave that pile of dust in the bottom of the bag.
Makes a great soup or salad topping. 😉
It wasn't until I was going through the 'food' folder that I came upon an old favourite.
Mom made it for decades and I'm coming up on that too.
It's a harvest time snack and I forgot completely about it this year.
This version, yes, it has peanuts. My mother, bless her soul, added them because she didn't grasp the concept that cheerios were the nuts and pretzels the bolts. I add them to this day, in her honour.
No goldfish though. WhoTF ever started that?
I sometimes use Chex cereal along with Shreddies because I love the way they disintegrate and leave that pile of dust in the bottom of the bag.
Makes a great soup or salad topping. 😉
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For the Canadians out there, you know they were drinking Moosehead.
^ Ay! Cal...you sure are a Westerner... those moose look like they're drinking Labatt's and speaking in French..
Très bien les gars, nous avons attrapé le gars de l'Alberta, maintenant nous devons nous procurer de la bonne herbe et plus de bière.
Très bien les gars, nous avons attrapé le gars de l'Alberta, maintenant nous devons nous procurer de la bonne herbe et plus de bière.
Quick dinner tonight as I had to work on some custom fixtures for a new restaurant.
Chicken drums, seasoned, breaded and baked. S&P, smoked paprika, herbs de prevonce, sumac, bread crumbs. Baked, served over buttery jasmine rice cooked in chicken broth. Green salad.
Gratuitous pic of my apprentice, Francis Bean. She's in charge of the fresh vegetable inventory and enforces a strict QC program, personally selecting the freshest leafy greens. She just loves to ride in my pocket while I'm cooking.
Chicken drums, seasoned, breaded and baked. S&P, smoked paprika, herbs de prevonce, sumac, bread crumbs. Baked, served over buttery jasmine rice cooked in chicken broth. Green salad.
Gratuitous pic of my apprentice, Francis Bean. She's in charge of the fresh vegetable inventory and enforces a strict QC program, personally selecting the freshest leafy greens. She just loves to ride in my pocket while I'm cooking.
Ok so what's the difference between that and a pork scratching, the ultimate accompaniment to beer (or at least it used to be for me) ?
Nope. Not here at least. And I expect elsewhere.
Scratchings appear to be similar to Cracklin’ but someone else can probably confirm.
Chicarrones are not the same thing at all.
Cracklin’ is roasted pork skin. Chicarrones is the process I showed.
I will go to the desktop computer and post the differences.
Scratchings appear to be similar to Cracklin’ but someone else can probably confirm.
Chicarrones are not the same thing at all.
Cracklin’ is roasted pork skin. Chicarrones is the process I showed.
I will go to the desktop computer and post the differences.
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!. They both are just skin.
2. Cracklin' is seasoned, sliced and roasted. It's a hearty and hardy crunchy snack, your dentist loves you to eat.
3. Chicaronnes is a multi-day, multi-step process. It is light and fluffy and can be eaten with dentures, or just gums for that matter. Ask Grandpa.
2. Cracklin' is seasoned, sliced and roasted. It's a hearty and hardy crunchy snack, your dentist loves you to eat.
3. Chicaronnes is a multi-day, multi-step process. It is light and fluffy and can be eaten with dentures, or just gums for that matter. Ask Grandpa.
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We got a lot of great Mexican supermarkets around us.
Getting good chicarones is just a short drive away.... Costa Mesa and Santa Ana.
I froze a leg of ham when I had to make an emergency visit to my ill brother who lives 1100km south of here, so I'll be eating ham sandwiches for the next week or so. Good thing I like ham sandwiches.
Well, if you lack the figure and ain't pretty (*) it also helps if
(1) You ask nicely
(2) Don't rush it, if they're busy give them half an hour and come back to pick it up
(3) You have butcher blood in your genes and tell the butcher about how your mom took you to the stock yards when you were a kid...
Trust me, it works... even at the Costco butchers two days before Thanksgiving when you ask the for a specially cut prime 4 inch rib eye steak. Heck, they'll even price it as a roast (hint, cheaper).
Speaking of Costco... the butcher once turned me on to the Prime grade flank steak. It's a steal.
Or at the local H-Mart when you ask them for a "thicker" cut of pork shoulder...
Tony says: Be nice to your butcher, taxi cab driver and barber... your happiness depends on it.
(*) Handsome should not count...