Today's food craving?

HooRU · 2025-01-31T19:45:26+00:00

I'm broke so it has to wait, but I'm craving a Pizza from Oakville down the road, they make a really great all the way pie. I'm so tired of my own cooking (though I'm a very good cook). What is also a bummer is that I can only afford Aldi's which is both good and bad. It's a good store, but there are so many foods I wish for that I can't get. I sure would love to make a big batch of Hummus again, and home made Pita. And Dolmates. We have a terrific Lebanese place down the road, the owners are really lovely people, very community oriented and the food is amazing.

egeezer

HooRU I paired Sage with Summer Savory and chicken broth into pintos with veggies and bratwurst.

Yum…

HFB1217

egeezer

This is Yummy Yum yum!!!

HooRU

I don’t know why cheeseburgers are so good, but they are. Even if they are kinda bad for us. And onion rings, yeah baby!

I had egg foo yung today.

HFB1217

35 years on Cape Cod of Doing Fishing, Claiming and yes Cooking with the Slicing of Onions for the main stay of the Tourist Epicurean delight “Fried Claims and Home made Style Onion Rings”

HooRU

I don’t like clams escept fried, and I love them, I don’t even know why. I hate squid and scallops but I like mudbugs.

I like Shrimp as well and while I don’t go crazzy for it, lobster is ok. I like lobster ravioli a lot.

GadgetsRme

Salmon roll-ups…….
Salmon, cream cheese, and a good helping of picante sauce.
Spread on a large tortilla, roll it up, and refrigerate for 3-4hrs.
I just had one for supper…. and three more in the fridge.

HFB1217

After all the food stuff of the bland to supper spicy and many exotic combinations.
This Might and Most likely will be needed.

egeezer

Maybe we need a ‘recipes’ section here.

Reminds me of a famous line;
“These pretzels are makin’ me thirsty!”

broknsymetry

Had Nu-Way all-the way chili dogs today. I hadn’t had those since I was a teenager.

https://en.wikipedia.org/wiki/Nu-Way_Weiners

HFB1217

American Chop Suey
Funny thing is I never heard of it called that until moving to Cape Cod.
In New England it is known as “American chop suey”
American chop suey is an American pasta casserole made with ground beef, macaroni and a seasoned tomato sauce found in the cuisine of New England

egeezer

HFB1217
In the central Ohio area, we have Johnny Marzetti’s. It was a blue plate special at Marzetti’s restaurant that closed in 1972, and was still a staple for us former downtowners who would grab a plate at other lunchtime eateries in the Broad & High vicinity.
See here for history and recipe;

https://ohiothoughtsblog.blogspot.com/2013/03/johnny-marzetti-recipe-and-history.html?m=1

The 16 East Broad building, which housed fine dining and fast food eateries after Marzetti’s left, was also home to several offices, mostly law firms, and the John Moore theatrical agency in the penthouse. He even had a small garden up there. Now it’s condos.

broknsymetry

I’ve always called it Chili Mac or Beef Macaroni Goulash, though Chili Mac often has beans.

I used to make something I called Grunge - 1 lb browned ground beef, 1 can of condensed cream of mushroom soup (no water), 1 can of green peas or green beans, and a box of Kraft M&C. This was years before the Grunge music genre.

Beachie

broknsymetry I used to make something I called Grunge

Nirvana!

HFB1217

A Baby Boomer Best Meal Time Staple
Meat Loaf

HFB1217

The Boomer’s Other Meat Loaf

broknsymetry

Meatloaf again?

egeezer

broknsymetry
Rocky Horror picture show?
I haven’t seen any ads for midnight showings, I wonder if that’s still a thing. I liked the audience in costumes and makeup, saying lines with the movie more than the movie itself. 😄

HFB1217

egeezer In the central Ohio area, we have Johnny Marzetti’s. It was a blue plate special at Marzetti’s restaurant

American chop suey is an American pasta casserole made with ground beef, macaroni and a seasoned tomato sauce found in the cuisine of New England and other regions of the United States. Outside New England it is sometimes called Johnny Marzetti, among other names.

Beachie

Bacon Cherry Bratwurst (sounds weird but really delish)

Boil however many brats you need in beer for 10-15 minutes until they reach 160° degrees with an instant read thermometer, then slit them lengthwise. Stuff them with pitted & halved or quartered (to fit) fresh cherries, stems removed. You can use frozen cherries out of season but I prefer using fresh. Wrap the cherry brats with a slice of bacon and use toothpicks to hold things together. Grill for 15-20 minutes turning carefully over once until the bacon is cooked and brats measure 160°. You can also bake them indoors the oven at 475° on a baking sheet for 10 minutes or so, once again measure to 160° with bacon cooked and turning once. Place in a bun and slather with Dijon Mustard.

broknsymetry

egeezer I used to go to the Friday and Saturday Midnight shows in Atlanta back in the late ’70s at a theater on Peachtree St. That theater is no longer there, but RHPS is still being shown in Atlanta Fridays at midnight at the Plaza Theater.

https://www.plazaatlanta.com/movie/the-rocky-horror-picture-show-w-ldod/

[edit] I’m not sure if that is just the film though, they call it a “screen accurate production” by LDOD (Lips Down on Dixie), a “shadowcast”.

A “shadow cast” refers to a group of performers who act out a movie, often the cult classic "The Rocky Horror Picture Show, while the film is playing, lip-syncing the actors on screen and interacting with the audience.

broknsymetry

Tonight something I haven’t had in a while - Tuna Chopped Salad Wraps.

1 12-15oz chopped salad kit (tonight: Taylor Farms® Buffalo Ranch Chopped Salad Kit 13.5 oz)
2 5oz cans of albacore or chunked light tuna (tonight: Bumble Bee® Solid White Albacore Tuna in Water 5 oz)
½ cup shredded cheese* (cheddar)
1 big squirt of salad dressing until salad is at desired moisture* (tonight: sriracha ranch)
Other toppings of choice (Pico de Gallo, salsa, sour cream, avocados, tomatoes, guacamole, …)
6 8″ Flour Tortillas
*these kits never give you enough cheese or dressing.

Mix all salad ingredients, heat tortillas in MW until pliable (1m), scoop desired amount of salad into center of tortilla leaving about 1-1.5″ from bottom, add extra toppings if any, fold in bottom then sides and enjoy. Makes 2-3 servings depending on toppings and craving.

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