Kinda, sorta, yeah, but if you want a really good non-bacon alternative, go with anchovies, especially with leafy veg like spinach or escarole.

omg that sounds amazing! I'll do that next.

You've had this. Remember the veg from last Christmas?

Yes, sorry I forgot! It was amazing!

I tweaked it a little, but here's the basic recipe:

http://www.epicurious.com/recipes/food/views/Sauteed-Escarole-232010

Good recipe. Will try it this week. I love to cook Eye-tie.

I like sour cream well enough, but applesauce is best for latkes IMO.

Gramps preferred applesauce as well but wasn't picky.

I have some bacon salt somewhere.

Steezo tip: bacon salt contains no pork products and is vegan friendly.

Mit Apfelschmaus. Ja, isch Sehrguht.

I have leftover mint and cilantro. Any recipes suggested before they go bad in a day or 2?

Chop them up together, put them in a plastic bag, and use them as condiments for authentic Mexican tacos.

I just made tacos the other day. What else?

The mint: Get some Whiskey and make Juleps. The cilantro: get some limes and butter and broil salmon.

Great idea but can't drink right now.

Thanks. Will try with brown or black rice.

Found this and looks easy and versatile:

NY Times 5 Sauces for the Modern Cook.

http://mobile.nytimes.com/2016/08/03/din...=0&referer=

I bought kebabs on Saturday, figuring I'd grill em yesterday. It rained, so I didn't get to em. When I went to put em in some marinade, today, the 2 chicken ones were stinkin. I tried cooking em anyway, but I could still smell the stink, so I threw em away.

2 beef ones were fine. I used some Lawry's Signature Steakhouse Marinade. Shit was good. Some chili pepper in it, so a lil after fire.

Was this in honor of Panzer or something?

Marinade them ahead of time, seal 'em tight, and the acidity will buy you that extra day.

Spaghetti with Italian sausages and peppers.

Nah, just felt like sharing. I didn't buy Day Old Kebabs, just got fucked by the rain.



I'll give that a try next time around.

My old butcher used to make sausage w/ the peppers and onions inside. Mmmmmmmmmmmmmm.

I'm catching on and I'm guessing Mr. Panzer would not have thrown out the chicken kabob because of an unpleasant smell.

Sausage w/ Peppers and Onions.

Hot Sausage Ring and Rolls fresh from Brooklyn. My sister tipped me to splash some white wine in when cooking the peppers and onions. I did that in the beginning, then dashed a lil Goya Hot Sauce in when they were about half done cooking.











I have 2.5 rolls left. After breakfast tomorrow, I'm throwing my left overs in the crock pot to eat from for lunch and dinner. I never used a crock pot before. I hope I don't fuck it up.

Sometime I gotta get the guy to make me some Hot Chicken Sausage. The Chicken & Cheese Sausage is tasty, but lacking.

Looks good, brutha

You could try making pinto beans or black beans in the crockpot and add the left overs.

Ever add roasted potatoes to that sandwich? I've had it served that way a few times and it rocks.

Boneless chicken breast, potatoes, carrots, peppers and onions baked in corning ware with garlic, sea salt, pepper and worcestershire sauce and a little bbq sauce. Bachelor stuff. lol

Thanks.



I'm just doing sandwiches today.



No. Had peppers and eggs w/ roasted potatoes, and that was good. I'll put it on the list w/ black beans to try some time.

Starting to be a big fan of these things. Wish they fit the sandwich size Thomas' English Muffins, so I could use 2 eggs and just make one sandwich.

Meatloaf with microwaved frozen mixed vegetables and about 12 oz of rolled oats on the side. I also used a half cup of oats in the meatloaf instead of breadcrumbs.

Warmed up some leftover chicken stir fry and some Fridays jalapeno poppers. Fucking dog snatched my egg roll I had laid out. lol Shes sneaky that way.

Garlic hummus scooped with Balsamic Vinegrette Triscuits. I leave the unopened container of hummus on one of the heating vents in my house for a couple cycles beforehand. Perfection and energy efficient.

Pasta Fazool!

DiGiorno Thin Crust Pizza.

Beef stew in the crock pot

Brought home some cold, tired-looking fried chicken from the grocery store and decided on a whim that I would try reheating it in my deep fryer. Holy shit! That was crispier and better than any fried chicken I've had since the last time I got some fresh chicken from Popeye's. I haven't been more pleased reheating cold food since I heard about the technique to reheat cold pizza in a covered cast iron skillet. I was all dark meat chicken though. Not sure if breast meat would dry out if you refry it.

Broiled Tilapia fillets with peas & carrots.

Don't wash your bird.

I've had canned soup and sandwich twice today. Haven't felt like stirring much.

Hope you stirred the soup, at least.

Double-frying is the secret to Korean fried chicken. That and all the garlic. The key is to par-fry the first time and then let it sit, then pop it back into the fryer upon demand. Yes, you might get salmonella because the chicken isn't cooked all the way through the first time, but it doesn't really sit around all that long (like 20 minutes, maybe an hour).

Kinda funny, but I had a 6lb. turkey breast in the freezer for almost a year and to get it out of the way, I decided to just season it up and cook it like a beer can chicken in the oven. No brining, no smoker, 5min. of prep work max. I seasoned it up with herbed butter under the skin and on the outside and just roasted it in the oven for about 1hr. 45min. and it ended up turning out better than last year's Thanksgiving turkey. Go figure.

Turkey & Cheddar Lunchable and Citrus Cooler flavored Gatorade mixed 50/50 with Smirnoff. Marvelous.

Subway Thick carved turkey sammich. They done good.

^Buy one get one free tomorrow. Nov 3, 2016^

YUP

BBQ brisket. I think this thing weighed around 18lbs or so and I barely had to trim much fat off during prep, so it's mostly all meat. I seasoned it by rubbing the outside with yellow mustard and then coating it with a mixture of coarse ground bbq rub, turbinado sugar and some additional salt & pepper.

I lit my smoker grill at 11pm and expect to put the brisket on around 1am and smoke it until mid afternoon at 220degrees. I mixed some smaller hickory chunks in with all of the charcoal and will put a few nice big chunks on the burning coals just before I put the brisket on.

Ready for the smoker:



Smoking away:



All systems monitored: