me make food

Alton Brown did an episode on meatballs and we swooned over the Swedish meatballs and wanted to try it. Figured it was beef in a gravy on noodles so eeeeeeee

Well they were really strange. Really soft and just strange. I think it was the pork. Theresa somehow grabed pork side, which is what bacon comes from and I think it was not the best. Plus we ground up a lot of fat and prob did not need too. Maybe it was the bread, but it just did not seem right. Next time just beef.

Tasting really good right now. 2F Dave hooked me up with some stuff from his garden and Heather gave me an orange tomato she was not going to get too. Picked up some roma tomatoes, cilantro, garlic, and went to town. Used one whole jalapeño, 1/2 a habanero, and 1/4 a Thai chili pepper from Dave. Lime, blended some, onion, salt, pepper, and oh man. I am scared of what it will become, but really like it. Gona freeze a bit I think, jar some, and nom the rest.

Ever hear of Bosco sticks? They are awesome, but 2 of them is a meal. Saw these at Hy Vee and figured what the heck. Darn good, easy as heck to prepare, and not too over the top. A lighter version of a Bosco. Only 5 in a box for around $3 I think.

I am still craving another Dinker’s burger. The charred patties had such a great flavor and I wanted to recreate at home. Figured a cast iron pan was my best bet. to increase the char I did two 2 ounce patties for each burger which I cut into perfect circles with a tupperware. One piece of cheese in the middle of the patties, and mine had 1 piece of bacon on it. Iron skillet browned the tiny buns to toast them as well.

Was it dinkers quality? Close, but these were in a whole nuther realm. They shrunk so much, got thick, and charred big time while not being over cooked. The KRAFT singles were way too big and made a cheeseslide which made them hard to eat. It was awesome. I plan on modifying them a bit, but that how we do burgers I be thinking.

Been using the heck out of this thing.

Was listening to splendid table on NPR sat and heard a call from a lady who ate something in Italy and wanted to recreate it. It is a pretty cool method and made a great meal. Simple too.

Seared some chicken breasts in some olive oil with a bit of salt and pepper. Wrapped them in some foil and set aside.