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Whatcha Eating?

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Xraycer said:
Heck yeah!
That works out roughly to 3 eggs per person per day. Sounds about right, to me.
Years ago, when my work shift started at 7:30am, I would hit the gym before work M-F. I would have the same post workout breakfast every morning: EggBeaters, sardines, baby spinach, and Valentina's hot sauce. The EggBeater carton says 21 servings per container. I went through a carton every 3 days. Roughly, 7 eggs daily.
I love eggs!!!
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And there is this… Simple iPhone search of my camera roll… 😂🤷🏻‍♂️

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Hammer Down said:
Looks fantastic!! 🤤

Btw: She also used canned whole slices and also used the juice from the can in place of water. And… she put maraschino cherries in the middle of each pineapple ring! Damn I miss her!! 😍
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I freakin' bought maraschino cherries, and completely forgot to use them. So pissed when I discovered that about 10 minutes into the bake. My mom made hers just like your grandma, minus the cast iron. Mom's was really good, but I like this fresh pineapple one better. It just needed less brown sugar, and light instead of dark. The sugar kinda overpowered the pineapple. But it is still good. Breydon ate like 4 hunks of it yesterday (little sneaker), and he is not a big cake eater 😄
 
Ever since I discovered Oklahoma onions burgers, I've been thinking about those Blackstone flat top grills. Well, yesterday, I pulled the trigger on their entry level 28" model. Not bad, for $200.
This morning, I went through the seasoning procedd for the griddle top and made breakfast, afterwards. There's definitely a learning curve to cooking with these flat top, but the simple breakfast turned out pretty good. Just wished we had bacon.
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Xraycer said:
Ever since I discovered Oklahoma onions burgers, I've been thinking about those Blackstone flat top grills. Well, yesterday, I pulled the trigger on their entry level 28" model. Not bad, for $200.
This morning, I went through the seasoning procedd for the griddle top and made breakfast, afterwards. There's definitely a learning curve to cooking with these flat top, but the simple breakfast turned out pretty good. Just wished we had bacon.
View attachment 237366View attachment 237365
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You're gonna love it!
I've only used my regular grille a couple times since I got the Blackstone!
 
I know those Blackstones are popular, but one of the career choices that never, ever, interested me was short-order cook. 🤪

Just me, but if I'm going outside to cook something, it will involve flame and smoke. :hehe:
 
9x19 said:
I know those Blackstones are popular, but one of the career choices that never, ever, interested me was short-order cook. 🤪

Just me, but if I'm going outside to cook something, it will involve flame and smoke. :hehe:
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My propane fueled BS does involve flame and smoke. A big advantage is no more worrying about flare ups.
As far as I'm concerned, I see nothing wrong with being a good short order cook. However, my goal is to be a decent teppanyaki cook 😉
 
9x19 said:
I know those Blackstones are popular, but one of the career choices that never, ever, interested me was short-order cook. 🤪

Just me, but if I'm going outside to cook something, it will involve flame and smoke. :hehe:
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Ill tell you what.
 
Lumpia last night. We bought a bag of frozen pre made Lumpia, it was good but not the same as making your own. We just didn't have the energy to mix and roll our own. Still scarfed on them. :)
 
Doom! said:
Lumpia last night. We bought a bag of frozen pre made Lumpia, it was good but not the same as making your own. We just didn't have the energy to mix and roll our own. Still scarfed on them. :)
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What was the filling?
 
Lumpia, especially lumpiang Shanghai, is a crispy Filipino spring roll with a delicious combination of flavors. The filling, usually ground pork or a mixture of pork and beef, is seasoned with a blend of spices, often including garlic, ginger, and soy sauce, creating a savory and aromatic taste. The crispy wrapper is a perfect counterpoint to the juicy and flavorful filling, making it a highly addictive snack or appetizer.
 

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