My experience on store brand cereals is 50/50. Some are just as good, some are really bad. The more basic the cereal (like bran flakes) the better chance there is that it will be decent.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Breakfast burritos!!!!!!! Packed this with a little too much inside it didn’t roll up very well. But it sure did eat good! Green chile, pinto beans, bacon, cheese and eggs inside topped Christmas style! Kids were waiting for these all week!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I’m going to tie a few different topics together here, using photos.
First, the caramelized onion and serrano pepper salsa. One problem that I have with it is that it is singularly unappealing to look at. It’s an olive green paste.
It tastes okay, but it’s really one-note; even with the added heat from the serranos, it’s all sweet caramelized onion. It needs something else.
So I tried mixing it with some avocado.
Eh. These flavors are just too different. The avocado doesn’t bring enough character to either mute, nor contrast with, the sweetness of the salsa. Let me think. I have a couple limes, but I don’t feel like slicing a lime just to use half the juice of half a lime.
On to another topic: omelets in stainless steel. Yes, you can do them, and it’s easy.
American omelets are easier than French omelets. I’ll take some shots of a French omelet maybe in the next week or so. The lower heat means you have to work faster.
I decided to try to mollify the sweetness of the salsa by using some tomato. Eh.
That’s with some sour cream and Texas Dave’s. The tomatoes didn’t really work. I know you’re thinking “guacamole!”, but it’s not even close.
Here’s what I do with it. It was… okay.
But I don’t really like the salsa, and here’s why: it creates food pressure. I spent money on it, I spent time on it, and now I feel pressure to eat it, to justify the time and the money. If I liked it, it wouldn’t be pressure, it would be impetus; I’d look forward to it. But I have 4 other homemade salsas (different mixes of tomatillos, tomatoes, peppers, chipotles, etc) that I like better. And even as a burger topping, I have a couple pickled pepper relishes and a Vidalia onion relish that I love.
The solution is going to be to drain pour the salsa. I hate to do that, but sometimes things just fail.
Sweet potato & carrot hash cooked in tallow, added some onion and garlic mid point, seasoned with salt pepper, cumin, Aleppo pepper, topped with 2 eggs over easy, parsley and green onion.
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