What are you cooking today?

Definitely one of my favorite comfort foods! 

interesting spice--can you taste the lime? Does it have a lot of cumin like chili powder? Maybe paprika, cayenne, salt and lime zest for home made? will look for it.

You could let this cool in the fridge, then toss with a little mayo, sour cream or both, and call it elotes salad...

Encountered some Tajin today and acquired it; very tasty. Lime and chili. On the salty side. Thanks for enlightening me to this as well as Lebanon (sic) bologna (sic).

Here's a review of many SPAM flavors. I recently tried the spam with bacon and it was good diced into hash browns or eggs.

www.msn.com/en-us/foodanddrink/foodnews/i-tasted-all-15-flavors-of-spam-and-there-s-only-one-that-beats-the-original/ss-AA14c43K?ocid=msedgntp&cvid=ab4121ac4e644f8390a8a8422c60bcfe

Ironic to find clickbait about spam, and if I email it, spam about spam!

The Santiago Station is embarassingly cheap--$5.  Good stuff.  Here's the prototype and thievery cab.  Firebrand approaches $9 but it' sgood, but I did not like its Red Blend--had a sweet edge, similar to the Apothic line--so if you like that, go for it.



Here I went over $10 by a buck for the Il  Genepro, which I think represents the Italian Tuscan table wines really well. Probably mostly Sangiovese, dry and earthy.
The el Prado is a Spanish blend of temperanillo--which is very earthy--cut with cab sav to bring it up a little. $8. That one also comes in a 1.5. And another Brisa.

Also should mention "Martin's Red Truck" a good sturdy and cheap one, comes in 1.5. For the visual learner who requested label pics, picture an old red pickup farm  truck

I've been using these for some time now.  Readily available at my local Wally World.  I endorse your endorsement!

Friendly reminder that ‘tis the season for honeysuckle simple syrup. 4 cups honeysuckle flowers to 5 cups water or similar ratio. Let steep overnight in fridge. Strain out flowers and make simple syrup from water. That’s 1:1 water/sugar heated until sugar dissolves for those who don’t know. 

I don’t know why I think of y’all when I cook bacon, but I have been using Matty Matheson’s method for cooking it for a while now and thought I would share. Every time I do it the words “chaos bacon” come to mind and maybe that’s why I think of y’all, because that would make a great band name. It’s also the most efficient way to make bacon. Bacon. Bacon. Bacon, the word is loosing meaning. Anyway, starts at 45secs.

I endorse chaos bacon for field conditions. At home, I prefer a cookie sheet and a 350°F oven. Crispy strips with no shrinkage.

Good method! Might not come out too flat but OK.
He had a problem flattening his sausage balls with the bowl bottom--they stuck. The solution is to spray the bottom of it with cooking spray. Ihave taken to spraying my utensils first, too--like the spoon that stirs and moves the muffin dough, pancake batter, etc.

I usually don't cook it in the oven but it is a good method. I do use the oven for a spicy candied bacon--great garnish for bloody mary's. Lay out the bacon on a sheet pan and season the top side only with a mix of light brown sugar (not dark) and pepper, maybe some smoked paprika. Bake and then cool them on a wire rack. It's almost like a jerky strip.