French fries with mayo? You need to try poutine.

Tormato wrote: ↑Sun Dec 13, 2020 4:08 pm French fries with mayo? You need to try poutine.

First time I had French fries with mayonnaise was in Amsterdam fell in love and never looked back.

(((Not))) Popeyes crispy spicy chicken sandwich!
It's pork loin from the pork mystery pack I bought.
Pounded out and twice fried in my 50/50 flour corn starch mix with salt pepper and garlic powder.
Mayonnaise and dill relish on toasted bun top and bottom.
Fermented ghost pepper sauce on the fried pork schnitzel.
Yep its a hot and spicy chrispy pork schnitzel sandwich..
This thing was killer good.

This is one of my favorites.
One can of smoked oysters.
1/3 Stick of butter.
8 ounces of spaghetti.
Salt and pepper to taste.
Garlic powder.
Pinch of chili powder for color.
Cook pasta and drain.
Put in bowl and add soft butter and garlic powder.
Mix up and add oysters oil and all.
Sprinkle on the salt pepper and chili powder.
Top with parmesan cheese if wanted.
Folks this may sound weird but it is really good.

[mention]worth1[/mention] Sounds great, i love vongole, so this is right up my street.

[mention]Amateurinawe[/mention]
It's something I dreamed up when working in Alaska.
They had those cup of Ramen things you could eat in the back of our box van.
I could bring up canned fish in the plane.
So I mixed the Ramen and oysters together in a paper plate.
They had all manner of stuff you could make food with up there.
But their food sucked most of the time.
You should see how they ruined sword fish.

We came into possession of many pounds of brussels sprouts. DH made a glorious concoction consisting of sprouts, oil, parmesan, garlic salt, pepper, & Italian seasoning. Roasted. Awesome.

What do you do with leftover chili?
Why an American favorite.
Chili mac and cheese.
In this case corkscrew pasta.

Cavatappi. Currently my favorite pasta shape.

Not really a food but a cheap way to make your own mixes.
This one is my version of Louisiana shrimp fry.
A pounds worth.
Half pound or so of each flour and masa flour.
Table spoon or more of black pepper.
About a half cup of corn starch.
Tablespoon or more of hot red pepper.
Two teaspoons of salt.
Made this up from stuff I was about out of or at least that bags worth anyway.
But always have new stuff on hand.
I might very well be out of red pepper.
But have whole chili arbol to replace it.
Well anyway this is how I like to make my own mixes at home for less money and to my tastes.

Didn't cook anything for breakfast but I had breakfast.
I left yesterday's leftover shrimp and catfish out on the rack all night and the blackeyed peas in the wee kettle.
This morning I had the fish cold and warmed up the blackeyed peas and ham.

Rice soup, black beans and lamb brains.

I'm going to admit the rice and beans were the best tasting part. The brains needed to be mashed up and mixed more into the soup to mask the flavor.

Gonna have mac and cheese with leftover Christmas ham.
Also been eating the ham for lunch as a sandwich.
I like them with mayonnaise and sweet relish.

Wife, with me being sous chef, chop, chop, chop, yesterday made chicken and rice soup. 95cents/pound whole chicken, rice, celery, onion, carrots. Simple food, absolutely impossible to get sick if one eats it. Tonight, it’s the left over soup.

I love chicken and rice.

I don't always use my food processor.
But when I do.
Ham salad for sandwiches.
Leftover ham.
Mayonnaise.
Shot of mustard.
Sweet and dill relish both.
Black pepper.
Shot of lime juice.
Easy as falling off a greased pigs back.

Ham salad is the bomb. That looks great!

Mac and cheese with ham.
Coleslaw and pickled beets.

Took some of my ham salad and added egg and cracker meal.
Mixed it up and put it on my yet to be tested lodge round griddle skillet I polished and seasoned.
First the polished skillet is non stick fantastic.
The patty came out so so.
So I decided to kick it into overdrive.
Added two Tablespoons of my fermented ghost pepper sauce and a big dollop of Gochujang.
Then ran it through the food processor to make a paste or pate or however you spell that fancy French word.
Now that my fine feathered friends turned out to be the cats meow.
What a flavor profile it has unbelievable.
I tested it before I cooked one on the griddle.
Will test one after cooking and it has cooled.
The first without the pepper sauce was really not my style.

These aren't fried they are cooked like a pancake.
Cooked slowly till the insides get ferm.
Tried one after it cooled to room temperature and it hit the spot.
The hotness wasn't bad at all.
Just enough to make it enjoyable.
Here are the rest cooking.
With the amount of mayonnaise mixed in they are self oiling.
No need for extra fat.