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I'm making baked beans, tomorrow. Went through Hell trying to find salt pork, but weirdly I eventually found it in Walmart near the "odd meats"(black people meats).
I made the custard two different ways - a ginger raspberry one (with a chocolate hazelnut flavored sauce in the middle - I intended to write a G with it but the sauce dispensed too fast so I gave up after 5 drips) made the creme brulee way with a bain marie, and a vanilla one by baking at 200F for at least an hour but less than two hours. The vanilla one has a bit of a jelly-like texture.
Also shortbread two different ways - one with powdered sugar and another with regular sugar and chocolate chips. I melted the butter too much on the chocolate chip ones, so the dough was hard to work with. Adding too much flour and then baking it a bit longer made it very different from the plain ones, which I used a different recipe for. Since the author's website (HolidayBakerman) for this recipe was gone, I needed to use AI to get the measurements. It didn't originally say I needed to chill the dough, but it definitely makes sense given the aforementioned issues.
Anyway there's less of that version because I didn't have enough butter, so I had to half the recipe.
You can see the only other "desserts" are pre-packaged cookies you can get from a vending machine. I'm a huge snob, so I wanted them to have real dessert and not preservative-filled trash. The Grandma brand cookies are absolute dogshit.
Today I had a grilled chicken sausage, fries and deviled eggs, and made some meal prep pinto beans & greens with turkey smoked sausage in the instant pot to have with cornbread. I had red white and blue overnight chia oatmeal parfaits (with strawbs and bluebs) for my breakfast meal prep.
Got my first jalapeno harvest of the season so I'm making pickled jalapenos. I cut back on the number of plants this year because I always end up with way more than I can use so I only got a half-pint jar's worth.
Got my first jalapeno harvest of the season so I'm making pickled jalapenos. I cut back on the number of plants this year because I always end up with way more than I can use so I only got a half-pint jar's worth.
Cooked my 4th of July steak today because I worked yesterday and came home way too tired. It was a USDA prime rib cap, I smoked it indirect with pecan wood and Jealous Devil lump charcoal, using Spiceology's espresso chili rub. So good I almost forgot the money shot.
I am eating tuna melts for the last two days because i am out of cold cuts, never made any before. Why didn't anyone tell me how good that shit is? I feel like Arsenio in that Chapelle skit. I use a bit less mayo than in most American recipes i've found and i also put some Chinese fried shallots in chili oil on there, i could eat this every day until the day i die.
It's the point when the basil needs to be bushier so I've been pinching it to encourage splitting. There's usually enough for a caprese salad every day. Maybe I'll actually be able to do a decent sized batch of pesto this year. Also the reaper plant is bursting with baby fruit. Last year (before I overwintered it indoors) it produced a total of three peppers in the entire season. There will be no shortage this year. I'd been pinching the flowers for a bit, but decided it was really just time to unleash it. I'm glad it survived my utterly botched repotting that basically destroyed its roots.
Try tuna melt nachos sometime. They add the crunch tuna melts are missing (in sandwich form, try adding bacon), and make an excellent party snack/appetizer:
I am eating tuna melts for the last two days because i am out of cold cuts, never made any before. Why didn't anyone tell me how good that shit is? I feel like Arsenio in that Chapelle skit. I use a bit less mayo than in most American recipes i've found and i also put some Chinese fried shallots in chili oil on there, i could eat this every day until the day i die.
Try tuna melt nachos sometime. They add the crunch tuna melts are missing (in sandwich form, try adding bacon), and make an excellent party snack/appetizer:
It's really fucking good. Made more for dinner today, switched out mayo for an avocado and put in plenty scallion greens, was pgood. Also fried the sandwiches in olive oil because i forgot to buy butter. I think this is the only dish where it's acceptable to mix fish and cheese, melted American cheese somehow really compliments canned tuna, both in flavor and texture, never would've thought it.
Edit: I also left out the celery the times i made these because i really dislike how celery tastes in anything but Italian soffrito, i don't know if that's sacrilege in the eyes of Americans regarding tuna melts. I found many different recipes with varying ingredients, baseline seems to be tuna, American cheese or Cheddar and Hellman's mayo.
