• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Here's a idea. I have dehydrated cut up garlic cloves, and ground them into dust, with a coffee grinder - as I mentioned before. You can also do it for hot/mild/sweet peppers - I recently did it with red bell peppers. Make your own organic? fresh ground pepper. Most vegetables. I tried dehydrating a batch of sweet peruvian onions, that was a nasty disaster.
But for most things, you could make your own steak rub, etc. Spice up hamburgers. The dust keeps for months if not years. Make fruit and vegetable dust for smoothies.
Grate some pickles up and add some favorite dusts and make a quick hotdog relish.
btw, you can dehydrate ***frozen*** store-bought vegetables, but fresh vegetables must be blanched. Fruits don't have to be. Store bought frozen veggies are already blanched.
also btw, it's dandelion season, time to make -organic- dandelion dust, and dandelion jelly batches. and dandelion roots/chickory roots dust to make a coffee substitute with. Dandelion blossom jelly rocks !
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Here's a idea. I have dehydrated cut up garlic cloves, and ground them into dust, with a coffee grinder - as I mentioned before. You can also do it for hot/mild/sweet peppers - I recently did it with red bell peppers. Make your own organic? fresh ground pepper. Most vegetables. I tried dehydrating a batch of sweet peruvian onions, that was a nasty disaster.
But for most things, you could make your own steak rub, etc. Spice up hamburgers. The dust keeps for months if not years. Make fruit and vegetable dust for smoothies.
Grate some pickles up and add some favorite dusts and make a quick hotdog relish.
btw, you can dehydrate ***frozen*** store-bought vegetables, but fresh vegetables must be blanched. Fruits don't have to be. Store bought frozen veggies are already blanched.
also btw, it's dandelion season, time to make -organic- dandelion dust, and dandelion jelly batches. and dandelion roots/chickory roots dust to make a coffee substitute with. Dandelion blossom jelly rocks !
Here's a idea. I have dehydrated cut up garlic cloves, and ground them into dust, with a coffee grinder - as I mentioned before. You can also do it for hot/mild/sweet peppers - I recently did it with red bell peppers. Make your own organic? fresh ground pepper. Most vegetables. I tried dehydrating a batch of sweet peruvian onions, that was a nasty disaster.
But for most things, you could make your own steak rub, etc. Spice up hamburgers. The dust keeps for months if not years. Make fruit and vegetable dust for smoothies.
Grate some pickles up and add some favorite dusts and make a quick hotdog relish.
btw, you can dehydrate ***frozen*** store-bought vegetables, but fresh vegetables must be blanched. Fruits don't have to be. Store bought frozen veggies are already blanched.
I make my own chili powder with a spice grinder/coffee grinder. It’s a time consuming process.
The rough ratio l use is as follows.
4 dried ancho chili peppers
2 dried chis de arbol
1 TBSP of cumin seeds
1 tsp dried Mexican oregano
You can mix and match with other dried chilis as well.
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I made Spam and eggs!
Pan fried some Spam, drained it and left some of the Spam grease in the pan to keep frying stuff.
Sautéd a chopped up green onion and a couple banana peppers in it, then threw a few slabs of Spam in there, cracked a few eggs on it, covered it and topped it off with some garlic salt and Frank’s Red Hot.
It wasn’t that good. The garlic salt was a bit much, apparently Spam is salty by itself.
And Spam is kind of gross. But it got the job done.
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Semi-funny story about Spam...
Since I was a wee lad, I've loved chopped ham on my salads. I think Ponderosa was where I discovered it first, and whenever a salad bar has it I add a generous scoop on top of my salad... or two.
One day I was at the old Eat N Park in Streetsboro. Go to the salad bar and dump a big ol' spoonful of cubed ham on top of my salad. All is good in the world... until I take a bite. "What in the Wide Wide World of Sports is a-goin' on here?!" I exclaim. "This ham tastes like the devil's anus!", I add.
The waitress comes by and I ask her whet the deal is with the cubed ham on the salad bar. "Oh that's not ham, that's Spam" she answers. I groan. She looks at me with surprise and says "Oh, you don't like Spam?"
My waitress,in Streetsboro, Ohio was Hawaiian. They WORSHIP Spam.
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Semi-funny story about Spam...
Since I was a wee lad, I've loved chopped ham on my salads. I think Ponderosa was where I discovered it first, and whenever a salad bar has it I add a generous scoop on top of my salad... or two.
One day I was at the old Eat N Park in Streetsboro. Go to the salad bar and dump a big ol' spoonful of cubed ham on top of my salad. All is good in the world... until I take a bite. "What in the Wide Wide World of Sports is a-goin' on here?!" I exclaim. "This ham tastes like the devil's anus!", I add.
The waitress comes by and I ask her whet the deal is with the cubed ham on the salad bar. "Oh that's not ham, that's Spam" she answers. I groan. She looks at me with surprise and says "Oh, you don't like Spam?"
My waitress,in Streetsboro, Ohio was Hawaiian. They WORSHIP Spam.
Semi-funny story about Spam...
Since I was a wee lad, I've loved chopped ham on my salads. I think Ponderosa was where I discovered it first, and whenever a salad bar has it I add a generous scoop on top of my salad... or two.
One day I was at the old Eat N Park in Streetsboro. Go to the salad bar and dump a big ol' spoonful of cubed ham on top of my salad. All is good in the world... until I take a bite. "What in the Wide Wide World of Sports is a-goin' on here?!" I exclaim. "This ham tastes like the devil's anus!", I add.
The waitress comes by and I ask her whet the deal is with the cubed ham on the salad bar. "Oh that's not ham, that's Spam" she answers. I groan. She looks at me with surprise and says "Oh, you don't like Spam?"
My waitress,in Streetsboro, Ohio was Hawaiian. They WORSHIP Spam.
Oh yeah, Spam is basically like the official food of Hawaii, unoficially. Just read this little article that paints that picture.
VICE
The History Behind Why Hawaiians Are Obsessed With Spam
Hawaii consumes 7 million cans of Spam a year and there are only 1.42 million of us currently living in the islands—let that sink in a little bit. Nonetheless, Spam is both a blessing and a curse to H -
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The magic of the double yolker.
First photo is for scale. Double yolker flanked by single yolkers.
Second photo, it’s like boobies looking up at you when you fry them.
Third photo, over easy on a slice of toast. An exotic twist to an ordinary but satisfying snack.
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The magic of the double yolker.
First photo is for scale. Double yolker flanked by single yolkers.
Second photo, it’s like boobies looking up at you when you fry them.
Third photo, over easy on a slice of toast. An exotic twist to an ordinary but satisfying snack.
The magic of the double yolker.
First photo is for scale. Double yolker flanked by single yolkers.
Second photo, it’s like boobies looking up at you when you fry them.
Third photo, over easy on a slice of toast. An exotic twist to an ordinary but satisfying snack.
add some spam and you might be on to something
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I got my hands on some actual San Marzano tomatoes. At least that’s what package says.
Be excellent to each other, and party on dudes! -
I got my hands on some actual San Marzano tomatoes. At least that’s what package says.
@Ibleedbrown said:
I got my hands on some actual San Marzano tomatoes. At least that’s what package says.
If you buy canned versions of San Marzano tomotoes make sure it has DOP in the back description of of the label and packaging... That ensures you are getting authentic San Marzano product. Many canned versions of San Marzano say.. "San Marzano type" tomato which are basically Roma tomatoes in general. Also Pasta is another area where many producers "cheat"... For example.. The Barilla pasta you buy here in America is different than the Barilla you would buy in Italy. In America.. it is made with basic enriched Wheat and not with Durham wheat and Semolina. They also use teflon dyes instead of the authentic bronze dyes which leaves a texture on the macaroni itself. The products I would use and stand by are DeCecco , LaMolisana and RUMMO. Spend the extra dollar to get good "maccheroni" Always check the labels for Semolina and Durham wheat when looking for authentic pasta And DOP when purchasing any San Marzano tomato'sNickers...."There are no old running QB's in the NFL "~Sam Rutigliano~ -
I got my hands on some actual San Marzano tomatoes. At least that’s what package says.
@Ibleedbrown said:
I got my hands on some actual San Marzano tomatoes. At least that’s what package says.
Here's the deal with San Marzano tomatoes and making sauce with them - you need to put waaaaaaay more salt in your sauce compared to what you normally do with regular canned tomatoes (that are about a 1/3 the price).
I switched to San Marzano tomatoes because a guy I watch on Youtube used them for his sauce and thought "Well if that paesan from the greater NYC area uses them, so will I" and couldn't figure out why my sauce tasted so bland. Found out that the sodium in San Marzano cans are FAR less than the cheaper canned tomatoes.
Then I stumbled upon a video where he made sauce from the $2.59 a can tomatoes vs sauce he made from the $5.99 a can San Marzano tomatoes and did a blind taste test... his son and he actually preferred the sauce made from cheaper tomatoes, his wife thought the sauces tasted practically identical. After that, I went back to the $2.59 a can tomatoes for my sauce.
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@Ibleedbrown said:
I got my hands on some actual San Marzano tomatoes. At least that’s what package says.
Here's the deal with San Marzano tomatoes and making sauce with them - you need to put waaaaaaay more salt in your sauce compared to what you normally do with regular canned tomatoes (that are about a 1/3 the price).
I switched to San Marzano tomatoes because a guy I watch on Youtube used them for his sauce and thought "Well if that paesan from the greater NYC area uses them, so will I" and couldn't figure out why my sauce tasted so bland. Found out that the sodium in San Marzano cans are FAR less than the cheaper canned tomatoes.
Then I stumbled upon a video where he made sauce from the $2.59 a can tomatoes vs sauce he made from the $5.99 a can San Marzano tomatoes and did a blind taste test... his son and he actually preferred the sauce made from cheaper tomatoes, his wife thought the sauces tasted practically identical. After that, I went back to the $2.59 a can tomatoes for my sauce. @Dutch-Oven said:
Here's the deal with San Marzano tomatoes and making sauce with them - you need to put waaaaaaay more salt in your sauce compared to what you normally do with regular canned tomatoes (that are about a 1/3 the price).
I switched to San Marzano tomatoes because a guy I watch on Youtube used them for his sauce and thought "Well if that paesan from the greater NYC area uses them, so will I" and couldn't figure out why my sauce tasted so bland. Found out that the sodium in San Marzano cans are FAR less than the cheaper canned tomatoes.
Then I stumbled upon a video where he made sauce from the $2.59 a can tomatoes vs sauce he made from the $5.99 a can San Marzano tomatoes and did a blind taste test... his son and he actually preferred the sauce made from cheaper tomatoes, his wife thought the sauces tasted practically identical. After that, I went back to the $2.59 a can tomatoes for my sauce.
Most of it is all marketing bullshit.. Homegrown Tomato's are the best.. I take Youtubers with a grain of salt... -
@Ibleedbrown said:
I got my hands on some actual San Marzano tomatoes. At least that’s what package says.
If you buy canned versions of San Marzano tomotoes make sure it has DOP in the back description of of the label and packaging... That ensures you are getting authentic San Marzano product. Many canned versions of San Marzano say.. "San Marzano type" tomato which are basically Roma tomatoes in general. Also Pasta is another area where many producers "cheat"... For example.. The Barilla pasta you buy here in America is different than the Barilla you would buy in Italy. In America.. it is made with basic enriched Wheat and not with Durham wheat and Semolina. They also use teflon dyes instead of the authentic bronze dyes which leaves a texture on the macaroni itself. The products I would use and stand by are DeCecco , LaMolisana and RUMMO. Spend the extra dollar to get good "maccheroni" Always check the labels for Semolina and Durham wheat when looking for authentic pasta And DOP when purchasing any San Marzano tomato's@nickers said:
If you buy canned versions of San Marzano tomotoes make sure it has DOP in the back description of of the label and packaging... That ensures you are getting authentic San Marzano product. Many canned versions of San Marzano say.. "San Marzano type" tomato which are basically Roma tomatoes in general. Also Pasta is another area where many producers "cheat"... For example.. The Barilla pasta you buy here in America is different than the Barilla you would buy in Italy. In America.. it is made with basic enriched Wheat and not with Durham wheat and Semolina. They also use teflon dyes instead of the authentic bronze dyes which leaves a texture on the macaroni itself. The products I would use and stand by are DeCecco , LaMolisana and RUMMO. Spend the extra dollar to get good "maccheroni" Always check the labels for Semolina and Durham wheat when looking for authentic pasta And DOP when purchasing any San Marzano tomato'sI dug into this a little bit. Apparently DOP is an acronym for “Denominazione d’ Origine Protetta”which is Italian for “Protected Designation of Origin.” It just means they were grown in the region of Italy with its famous volcanic soil.
Also, the Italian word for “acronym” is “Acronimo.” It’s like we already know fancy Italian words and don’t even know it.
I really dug in to the pasta bit here. LaMolisinera makes a ditali pasta. I’ve seen DeCecco in my local grocery store before. I found a website called shop4pasta.com and l ordered some type of pasta from those 2 and Rummo. We’ll see how it goes.
That’s not a recommendation. Shop4pasta.com might really suck. It’s embarrassing that l’m ordering pasta on the internet, but l will relay my experience. -
@Ibleedbrown said:
I got my hands on some actual San Marzano tomatoes. At least that’s what package says.
Here's the deal with San Marzano tomatoes and making sauce with them - you need to put waaaaaaay more salt in your sauce compared to what you normally do with regular canned tomatoes (that are about a 1/3 the price).
I switched to San Marzano tomatoes because a guy I watch on Youtube used them for his sauce and thought "Well if that paesan from the greater NYC area uses them, so will I" and couldn't figure out why my sauce tasted so bland. Found out that the sodium in San Marzano cans are FAR less than the cheaper canned tomatoes.
Then I stumbled upon a video where he made sauce from the $2.59 a can tomatoes vs sauce he made from the $5.99 a can San Marzano tomatoes and did a blind taste test... his son and he actually preferred the sauce made from cheaper tomatoes, his wife thought the sauces tasted practically identical. After that, I went back to the $2.59 a can tomatoes for my sauce. @Dutch-Oven said:
Here's the deal with San Marzano tomatoes and making sauce with them - you need to put waaaaaaay more salt in your sauce compared to what you normally do with regular canned tomatoes (that are about a 1/3 the price).
I switched to San Marzano tomatoes because a guy I watch on Youtube used them for his sauce and thought "Well if that paesan from the greater NYC area uses them, so will I" and couldn't figure out why my sauce tasted so bland. Found out that the sodium in San Marzano cans are FAR less than the cheaper canned tomatoes.
Then I stumbled upon a video where he made sauce from the $2.59 a can tomatoes vs sauce he made from the $5.99 a can San Marzano tomatoes and did a blind taste test... his son and he actually preferred the sauce made from cheaper tomatoes, his wife thought the sauces tasted practically identical. After that, I went back to the $2.59 a can tomatoes for my sauce. Interesting. I mostly use the canned San Marzanos for chili, and l honestly don’t know if they are a net positive in the flavor department or not, but they always come whole in the can. That means l get to half ass chop them up before tossing them in.
And that means l get big hunks of tomato in my chili, and l like that. I actually like a dynamic quality with food where every bite isn’t the same.
This was the first time l got my hands on fresh San Marzanos so l was excited to share. My gal made a pasta sauce with them tonight. There’s viral social media posts going around where you cut them in half and simmer them cut side downs in olive oil with cut up onions and whole garlic cloves, then after a bit you peel the skins off and mash it all together. It was killer.
Do you add any tomato paste to your pasta sauce? Also, do you strain your pasta sauce to get the seeds out? -
Yes @ibleedbrown, after I brown my onion and garlic, I add tomato paste and let it cook for a few minutes, then add it to my sauce.
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I like curries, and l watch a lot of cooking reels on social media. It’s to the point that l regularly get videos that aren’t even in English, and l’m trying to figure out what’s in the recipe so l watch it again. And again. And again. And now my entire feed is Indian street food where l barely know what’s going on.
I was stoked to try this one. Moong dal badi masala. Dal means some sort of lentils are involved. Masala means an onion/tomato sauce with spices. Badi are apparently meatballs of some sort.
Whenever l see a recipe where they’re mashing things with a mortar and pestle l get geeked. It fills the kitchen with good smells.
This one didn’t turn out great, but l think l know what to do next time. The badi were a little dry and flavorless. Next time l’ll add more water and salt. My badi, my choice.
The masala was good, but it could have used more salt too.
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