When Mrs Mosca was leaving for work this morning (yep, she still works, I bum around the house all day) she said, “We’re having a party for Doctor B, so I won’t be hungry for dinner.”
Awright! I can make a hot dog. She can’t eat hot dogs, which really pisses her off, because she loves them. But they make her radiation cystitis worse. So I only make them when I’m cooking for me.
But because I can’t do anything simple, I thought about how to make this once every 2-3 month frankfurter delicacy special. Well, how about a completo? I have all the stuff. But I’ve made completos before. I’m itching to do something new. But also, I’m lazy. And I don’t want to boil these, don’t want to broil them, pan fry them, griddle them, or microwave them. And I sure as hell don’t want to light half a chimney of coal and wait. What should I do, what should I do.
Oh. I know.
Yeah baby.
Refresher: completos are ridiculous. A completo Americano has diced tomatoes, mayonnaise, and sauerkraut. Add mashed avocado for an Italiano. Mustard is optional. Cheese is rare, but acceptable. Grilling the dog is not common, but not frowned on, either. There are a few unusual salsas that I don’t have and didn’t feel like making. But like many things in life, these are just guidelines. Completo shops across the street from each other will make the same dog differently. They’re like pizzas here in the USA.
I decided to go with mayo, mashed avocado, diced tomato, sauerkraut, provolone (because I had a single slice and could throw away the wrapper if I used it), and mustard.
Freakin’ torch. Holy heck. This made short work. That hot dog was completely charred in about 45 seconds.
The cheese melted in about 5 seconds.
The Chilean rule of mayonnaise is: add mayonnaise until you think, “Whoa, that’s waaay too much.” Then double it. The avocado is actually supposed to go on top, to seal everything in. But I forgot, and put it here.
Fully dressed.
On the plate, with Flamin’ Hot Cheetos Mac & Cheese, and a Fegley’s Pilsner Nocturno. The Fegley’s is a nice food beer. It’s either sippable or swiggable, as the situation requires. It’s not like a light beer where sipping it highlights the corn, and it’s not like an IPA or Russian stout where it’s too strong to wash down food.
It maintained hot dog integrity, but it wasn’t easy. I had to be careful, and set it down between bites. Experienced big food eaters will be able to do it, but if you aren’t used to this kind of thing you should have utensils ready for the spillage. Chileans would never attempt to eat a completo with their hands. In fact, Chileans eat everything with fork and knife. Pizza. Hot dogs. Burgers, ribs, everything.
It was a 3 napkin hot dog. That’s about right, considering.
Oh; the Cheetos Mac & Cheese. Drain pour. It’s disgusting. In my defense, I didn’t buy it, the kids did while they were visiting last month and they never got around to making it. So I gave it a shot. Not worth the carb hit.
Awright! I can make a hot dog. She can’t eat hot dogs, which really pisses her off, because she loves them. But they make her radiation cystitis worse. So I only make them when I’m cooking for me.
But because I can’t do anything simple, I thought about how to make this once every 2-3 month frankfurter delicacy special. Well, how about a completo? I have all the stuff. But I’ve made completos before. I’m itching to do something new. But also, I’m lazy. And I don’t want to boil these, don’t want to broil them, pan fry them, griddle them, or microwave them. And I sure as hell don’t want to light half a chimney of coal and wait. What should I do, what should I do.
Oh. I know.
Yeah baby.
Refresher: completos are ridiculous. A completo Americano has diced tomatoes, mayonnaise, and sauerkraut. Add mashed avocado for an Italiano. Mustard is optional. Cheese is rare, but acceptable. Grilling the dog is not common, but not frowned on, either. There are a few unusual salsas that I don’t have and didn’t feel like making. But like many things in life, these are just guidelines. Completo shops across the street from each other will make the same dog differently. They’re like pizzas here in the USA.
I decided to go with mayo, mashed avocado, diced tomato, sauerkraut, provolone (because I had a single slice and could throw away the wrapper if I used it), and mustard.
Freakin’ torch. Holy heck. This made short work. That hot dog was completely charred in about 45 seconds.
The cheese melted in about 5 seconds.
The Chilean rule of mayonnaise is: add mayonnaise until you think, “Whoa, that’s waaay too much.” Then double it. The avocado is actually supposed to go on top, to seal everything in. But I forgot, and put it here.
Fully dressed.
On the plate, with Flamin’ Hot Cheetos Mac & Cheese, and a Fegley’s Pilsner Nocturno. The Fegley’s is a nice food beer. It’s either sippable or swiggable, as the situation requires. It’s not like a light beer where sipping it highlights the corn, and it’s not like an IPA or Russian stout where it’s too strong to wash down food.
It maintained hot dog integrity, but it wasn’t easy. I had to be careful, and set it down between bites. Experienced big food eaters will be able to do it, but if you aren’t used to this kind of thing you should have utensils ready for the spillage. Chileans would never attempt to eat a completo with their hands. In fact, Chileans eat everything with fork and knife. Pizza. Hot dogs. Burgers, ribs, everything.
It was a 3 napkin hot dog. That’s about right, considering.
Oh; the Cheetos Mac & Cheese. Drain pour. It’s disgusting. In my defense, I didn’t buy it, the kids did while they were visiting last month and they never got around to making it. So I gave it a shot. Not worth the carb hit.
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