That dispensing slot looks too small and too clean.
Category: Food
Ingredients:
- 8 skinless frankfurters (not all beef)
- 1 10-ounce package cornbread mix
- Canned mushroom gravy
- Bottled barbecue sauce
Recipe steps:
- Start heating oven to 375°F.
- Heat frankfurters in water; remove and dry; slash at 1 inch intervals.
- Prepare corn-bread mix as package label directs. Alternate layers of franks and batter in greased, floured, 1½-quart oven-glass loaf pan.
- Bake 35 minutes; cool to lukewarm in pan. With sharp knife, slice 1-inch thick. Pass gravy and barbecue sauce. Makes 6 servings.
Categories
Recipe of the day
If you’re looking for a different kind of dessert, check out the ube ice cream sandwiches at Mata’s Philippine Cuisine in Tampa (on West Waters, a quick drive west of Dale Mabry)!
Ube (pronounced “OOO-beh”) is a sweet purple yam from the Philippines. It has a flavor that I describe as a mild mix of vanilla, white chocolate, and hazelnuts. It’s been a Filipino sweets staple for centuries, but only in the past decade has it become popular in North America. That’s a shame, because you’ve been missing out on some amazing, colorful dishes as a result!
They put the ice cream between “krispy treats” made out of sticky puffed rice (which often gets called pinipig in the Philippines, but that isn’t accurate). Just think of it as ube ice cream between Filipino rice krispies treats and enjoy the flavor.
It was great, and I’m coming back for more!
We also left with dinuguan, chicken adobo, pinakbet, and ginataang bilo-bilo.
Mata’s Philippine Cuisine is in Tampa at 4350 West Waters Avenue — east of the Veterans Expressway, west of Dale Mabry.
These tweets may be from a couple of years back, but they’re new to me, and they might be new to you as well. They take the way “western” (a.k.a. round-eye) writers dismissively write about Asian food, but turn the tables by using the same colonialist style on Karen cuisine. Enjoy!
In response to the tweet above, Amirul Ruslan decided that it needed to be turned into something that looked as if it came straight from the New York Times:
And the tweet also generated a lot of hilarious funny/sad responses:
I saw a whole rack of the above product at the grocery yesterday. I have vague memories of having some at a bar, but they’re from a while back. They’re also from that point when you’ve drunk enough that eating the pickled things in large old jars at the back of the bar seems like a good idea.
I think that Big John’s Pickled Sausage could be a key ingredient in a drink that I would call the Filthy Martini — a next-level Dirty Martini.
It would start with Arby’s french fry-flavored Vodka (which I wrote about in an earlier post)…
…and then you’d add one of Big John’s Pickled Sausages and some of that sausage-infused pickle juice to really filthy it up.
It would be a variation of Nick Bumstead’s “Joe Beef Martini,” pictured below:
Who wants to try this with me?