Yes, it’s true, and I have the deep fake to prove it, fresh off of YouTube, LOL.
Master Ip apparently was Jedi Master Ip 😉 😀
We all need more of a break from the BS out there right now.
Bruce Lee Was A Jedi! :D
11 Replies
Food Handling You MAY Have Never Thought About
Yesterday was my normal food related posting day, but the move has me busy. So we have a belated Meals Monday on the subject of food handling.
Just a short tip this time. I last got reminded of this at the State Fair last summer. The current virus reminded me this could be a valuable topic here. I’ll assume my readers are smart enough to understand cross contamination and know to wash a knife or cutting board before reusing it for a different food item. Yes, wash your hands constantly also. 🙂
This tip is less thought about, and that’s to wash cans and bottles before you use them. Not just drinks, but canned vegetables and such also. Remember, these cans and bottles sit around dirty warehouses and shipping trucks, then on store shelves where they’re handled by who knows how many people before you buy them.
If you just take a can opener to that can of veggies or chili, who knows what you’re letting come into contact with your food.
Here, its easy to remember. Stuff feels grungy just coming off the store shelf half the time. At any rate, with the virus now making it’s rounds, AND the conflicting reports about how long it can live on various surfaces, this tip is all the more important.
Bonus Tip:
ALWAYS check expiration dates. I’ve pulled dry goods off the shelf here and found 2 year old expiration dates in a couple of cases. This was at the “premium” grocery stores too.
Bonus Tip #2:
Check your take out food before leaving the restaurant also, otherwise you can end up with a salad like THIS when you get home:
It smelled even worse than it looks
Slow Cooker Chicken Tortilla Soup
Today is Meals Monday so it’s time to get this recipe posted. 🙂
First, credit where it’s due. This recipe is from the “Fix It and Forget It Cookbook” that focuses on cooking things in a slow cooker.
That’s the same wire-bound version I have. Many tasty and easily thrown together recipes in it. This particular recipe was contributed to the book by one Becky Harder from Colorado. 🙂 Proper credit given, let’s jump to the recipe.
INGREDIENTS:
4 – Boneless Chicken Breast Filets
2 – 15 ounce cans of black beans, undrained
2 – 15 ounce cans of Mexican stewed tomatoes or Rotel Tomatoes
1 – Cup of your favorite salsa
1 – 4 ounce can of chopped green chilies (I prefer Hatch chilies)
1 – 14.5 ounce can of tomato sauce
1 – bag of tortilla chips
2 – Cups of grated cheese (Mexican blend, Jack, Cheddar or whatever)
PREPARATION:
Combine all ingredients except chips and cheese in large slow cooker.
Cover and cook 8 hours
Just before serving, remove chicken breasts and slice into bite sized pieces, then stir back into soup.
To server, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese
PERSONAL NOTES:
First, this is simple and very flavorful. It really is a classic crock pot “fix it and forget it” meal. It’s one of my favorite meals in the cook book, and great on cold days.
This recipe makes a TON of soup. It’ll feel more like a thick stew when you stir the pot. I typically have to add a mix of chicken broth and tomato sauce after the first meal so that the remainder is a soup instead of chili. 🙂 Doing that, you can get 12 to 14 bowls of soup out of this.
I cut the chicken up ahead of time instead of fighting with it after cooking and making a mess. It’s worked out fine. Just remember the chicken pieces will shrink a little in cooking and size your pieces accordingly. If you like shredded chicken vs neat pieces, then you’ll have to shred it after cooking obviously.
There are tons of options and variations to the basic recipe. Some people add corn. Some people put avocado slices on top with the cheese. Some people put a quarter of a lime on the side to squeeze in some extra flavor. Another personal favorite is to top with a dollop of sour cream.
Normally I have a picture of the food up, but it’s been a while since I’ve made this. Chicken Tortilla Soup will show a million search engine hits anyway, LOL.
Pesto al Attilio!
I’m playing ketchup (lol) with posts today as we get ready to put the house back on the market. Ergo, “Wildcard Wednesday” is “Meals Monday” for this post. 🙂
A while back, I promised my readers a post with my pesto recipe. I’m here to deliver! This is a traditional Genovese basil-based Pesto sauce. My step father brought it over from Italy (he was born there) so it’s authentic. Also named after him here. His original Italian first name was Attilio.
Just a quick note before I get started: This recipe is going to make a large amount of pesto. A cup is usually plenty to do pasta for four people. Pesto keeps fairly well in the fridge (not indefinitely however), and it can be frozen with minimal loss of flavor. It defrosts fairly quick also.
Note this is also all U.S. measurements. Converting them to Metric equivalent can be done at this site or similar sites:
https://www.metric-conversions.org/volume/us-cups-to-metric-cups.htm
The Recipe:
3 Cups of Fresh Basil
3/4 Cup of Extra Virgin Olive Oil
1/4 Cup of Pine Nuts
3 cloves of garlic
1 teaspoon of salt
1/2 Cup of Parmigiano-Reggiano (Parm) cheese
3 Tablespoons of Romano, Pecorino, or more Parmigiano-Reggiano cheese.
Preparation:
All you need is a Cuisinart or similar food processor. Add everything in and blend well. The basil should be broken down to small, crumb sized pieces.
Alternatively, if you’re a fan of pine nuts, you can blend everything except the pine nuts, then add them to the food processor and give it 3 quick presses of the button to chop them up without breaking them down to tiny pieces. This gives the pesto a little more texture and makes the pine nut flavor a little more noticeable.
On the flip side, if you hate pine nuts, you can leave them out or substitute another nut for them. Walnuts are a common option in other recipes I’ve seen.
Final Notes:
The most important thing I can add here is that pesto is a sauce that you add to food AFTER it’s cooked. If you cook it with the pasta, etc… you’ll lose much of the flavor. I can tell you first hand that it looses all visual appeal if you try to add it to vegetables while they’re grilling. WAIT UNTIL AFTER THE FOOD IS COOKED, then put it on top or mix it in.
Also, pasta with pesto added is how at least most Americans see this used. I can tell you that it goes well on top of grilled chicken and fresh steamed or grilled vegetables as well. I have no idea how traditional those uses are, BUT pesto is a fairly versatile sauce. Give yourself permission to experiment with it a little. I imagine it could go well over a milder flavored fish for example.
When my family makes the above recipe, we put the excess into seal-able containers that are about 1 cup in size, and store them in the freezer. When we’re ready to use more, we pull it out and set it on the counter. It will defrost in an hour and a half to two hours in my experience. DO NOT defrost using a microwave! It’ll do nasty things to the oil and cheese.
The recipe doubles nicely also if you want to store a large amount for future use.
LASTLY: As with ALL cooking, the quality of the ingredients makes a HUGE difference. Find the freshest basil you can find, make sure the olive oil IS Extra Virgin, not Walmart trash, there is a massive difference between authentic Parmigiano-Reggiano cheese and Kraft Parm, etc…
What Writers Can Learn From Star Wars’ Mistakes
I just got done responding to another person who felt Rise of Skywalker was lacking because it pandered to fans too much. So, it seems a good time to step back and take a look at the general errors that have so much of the fan base annoyed. Not surprisingly, many of the errors are the same as ones I discussed in an old post on mistakes comic book writers are making. It could also be said to apply to Star Trek, as it’s writers have made nearly identical mistakes with “Discovery”.
Change With No Real Logic Behind It.
Even with canon or lore that may only be one book old, if you’re doing to turn it upside down, there’s a right and wrong way to do it. Most readers want to see a logical progression of events and character development. The longer standing the canon, the more this is going to be true. Two examples from the Disney Star Wars movies are the change to the nature of the Force, and the character assassinations of Han and Luke.
In the case of there now being no light or dark side to the Force, Disney just decided to push Hollywood moral relativism on people with no real logic to it in the film. There was no great “enlightenment”, nor did the Force turn out to be sentient and simply shift it’s own ideals. We’re simply left with Yoda going from spending 2/3 of Empire Strikes Back lecturing Luke about the perils and pitfalls of the dark side, to his ghost talking to Luke about how idiotic the Jedi principles were. You know, the same principles that per lore defended and guided the Republic for a thousand years… Yeah, let’s just flush that.
Character Assassinations of Existing Characters:
Character assassination of existing characters is getting to be a widespread problem as newer writers take over franchises and want to spread some sort of message or just make their own mark. Captain America was turned into a Nazi to justify giving his role, title and shield to the Falcon. Thor lost his role and Hammer to Jane Foster, Tony Stark was replaced by a black teenage girl. In Disney’s Star Wars, Luke went from ultimate idealist who willingly risked all to redeem his father, to somebody who would kill his twin sister’s son with barely a second thought. Again, with no natural progression to sell it to fans. Han basically went from rogue with a good heart in the original canon to a complete bum in the newer movies. He had a great backstory as an Imperial officer who threw it all away and became an outlaw to rescue a freighter full of slaves, including Chewbacca. He volunteers to lead the ground team in Return of the Jedi, risking himself to help others and a greater cause, then Disney comes along and he abandons his family, friends and the new Republic.
Mark Hamill read the script to The Last Jedi and said “I fundamentally disagree with everything you’ve done to this character BUT it’s my job as an actor to bring your vision to life”. Ironic that he can’t get roles beyond voice work due to a facial scar while primadonna actors fight with producers and directors every day.
The Mary Sue:
This ALWAYS seems to follow the trashing of old characters nowadays. Insecure writers seem to feel it’s necessary to build up their own characters. Dislike for Rey is one of the biggest gripes I hear from fan bashers. Well, she uses the force and a lightsaber with no training, and manages to beat Kylo Ren in a dual the first time she really holds a lightsaber. Luke and Anakin were Marty Stu for sure, but even they required training. Luke couldn’t defeat the Emperor, neither could Yoda. Rey can do it even after he drains the Force from her. 90% of fans don’t care that she’s a woman, or what her sexuality might be. They care that she’s poorly written and developed. Daisy Ridley’s acting is the only thing that saves the character.
Again, follow a logical progression of character and power level development. If there’s a sudden growth in power, have the character struggle to learn the control and self discipline that’s needed to harness the power.
Poorly Defined New Characters:
A cardinal sin among comic book authors. Never throw in a new character just because you need another woman, or a Muslim, you have a flashy new general concept, or whatever. Inclusiveness is great, BUT have some depth to the character beyond that label. Think about why they’re in the story, What role will they play in the conclusion? What connection do they have with the heroes and/or villains? What unique role do they fill on a team? What makes them unique personality wise and what other characters would that lead to them bonding with instead of others?
Weak characters make for a poor story. The audience won’t feel any real connection to them. Rose from Last Jedi is a good example here. She seemed to serve no real role other than as a tag along for Finn while planetside. Would anything have changed if she was never in the movie? Not much. She needed to be better developed.
Poorly Thought Out Plot Ideas and Twists:
Rise of Skywalker excelled here. Most of it due to not thinking out the hows of trying to make the movie appeal to the core fan base. Net result: Things feel fake and contrived. The Emperor is back! How? WHY did he hide his presence at all, esp after Luke’s reborn Jedi Order collapsed? Why the obsession with super weapons beyond creating terror? We know it’s the writers being fixated on MacGuffins but put some logic behind it at least. Even going back to the original trilogy, the whole Luke and Leia and Vader all being related felt pretty contrived until the prequels put things into a better historical perspective.
Attack Your Critical Fans:
All over the blogisphere, there’s advice about taking criticism graciously. Apparently this goes out the window when you’re a “famous” Hollywood writer or director. THEN when your fans object based on the items above, you can turn around and call them ignorant, narrow minded, bigoted, homophobic, etc… Both the Star Wars and Star Trek Discovery development teams made this mistake, and made the criticism they took 50 times worse than it had been. And of course having viewership fall off because of it.
Reality is you have to pick your battles on this kind of thing. You can’t spend all your time explaining your thinking to fans. You’ll also never make everyone happy no matter what you do. If you’re trying to turn a profit from your work though, the worst thing you can do is insult your customer and tell them to piss off.
Pushing Social Issues TOO Hard:
I’ll probably get some pushback on this idea. There’s a popular school of thought that fiction has to have some underlying social message to it. Pure entertainment is somehow a waste. I disagree there.
None the less, there’s a right way and a wrong way to push the social issues thing also. Most folks today only understand yelling and bludgeoning. Try a gentler sell with social themes. Let’s say we go back to introducing a lesbian character for example because you want to promote acceptance. You can pummel people over the head with her gender identity and make it the center piece of her character, OR you can create a character who is three dimensional, has real life struggles like everyone else, and also happens to be a lesbian.
Or let’s take something completely different. Say you want to spread religious ideas. You can either hammer people with a “you’re all going to hell” approach, or you can sell the upside of how it’s benefited you in your life.
If your story reads like a twitter flame war… Well, readers have Twitter for that already, right?
Want to know why almost everybody likes “Rogue One”? It didn’t do any of the things above. Good story, all the characters were well defined, as were their roles, no Mary Sues, etc… OK, it had the obligatory MacGuffin, but it still did everything right otherwise.
An Alternative View of The Joker Movie
I’m going to freely trample on what some people seem to consider sacred ground anymore. I realize this is a bit late also, BUT life has been hectic. I needed to eliminate distractions and organize my thoughts.
The first thing I should probably say is a sort of disclaimer. Joaquin Phoenix did a spectacular acting job in the role. As with Heath Ledger’s version, my issue is with the portrayal they were given to work with, NOT their masterful acting jobs. I’d go so far to say if it weren’t for Ledger’s improvisation with the character, Dark Knight would have been a horrible movie with a two dimensional villain.
I think… I hope anyway, that the reasons these two portrayals are popular is because of the good acting. In my opinion, the underlying message in each story is horrible. People get caught up in the acting and lose sight of what’s being truly said.
The picture above is a great illustration of how the Joker has been portrayed over the years in comics. He’s an example of EXTREME mental illness. An extremely warped sense of humor combined with high intelligence, a sociopath’s complete lack of empathy or morals… Sometimes like in the 60s, that persona took on a more campy tone. Sometimes, he’s more sociopath than funny.
What REALLY changed in “The Joker” though is that he was made a sympathetic character. The audience is seemingly expected to believe by the end of the movie that a few bad breaks make it OK to go on a killing spree and cause riots that result in deaths, injuries and whole neighborhoods destroyed.
I’m throwing the BS flag on that one. I’d wager most, if not all of my readers have had tough breaks just as bad as what The Joker endured. Mommy lied to you, the city cancelled your free counseling sessions, you made a piss poor decision to take a loaded gun to a children’s hospital (something I’d wager NONE of my readers would do, no matter how pro second amendment they might be), and then you tried to do a stand up comedy routine with no preparation… and unsurprisingly bombed.
Yeah, that sounds like a GREAT reason to start shooting people to me.
Yes, I know… He was also mentally ill and suffering from depression. Is THAT the message we want to send to society about mental illness? People who are a little depressed are just one bad day away from going on a killing spree?
That’s a straight out insult to everybody out there that struggles with mental illness and does their honest best to lead a normal life and be good people. It’s the kind of stereotype I’d expect from the 1400s, not the modern world. The comic book Joker at least is a CLEAR example of an extreme psychotic break. That’s very clear if you read “The Killing Joke“. It’s easy to see and say that character is not likable and NOT reflective of mentally ill people in general.
The whole “glorification of evil” thing is wrong also. Mental illness or no, violence is only justified as a last resort self defense move to protect life. I see more and more messages around society anymore that essentially say “I didn’t get my way, I’m entitled to react in an extreme manner and lash out at those who disagree with or “injured” me”.
This whole movie seemed to be built around that premise along with using mental illness as an excuse or further entitlement.
Again, I’d wager all of my readers have been through at least almost as much. Some probably worse. I know I have. I could tell horror stories all day. The difference between my readers and I, and that version of the Joker, is that we pick ourselves up, dust ourselves off and carry on with life.
That includes my struggling followers. I know I have a few such followers also. I read your blogs, and I empathize with your struggles. You shouldn’t have to be put in the same overly broad, poorly defined category as this character.
Silk’s Ethnically Confused Redneck Nachos: Game Day!!!
I’m watching the Puppy Bowl and snacking on my most successful insane culinary experiment ever.
The Origin Story:
At our house, the Superbowl is more an excuse to relax,snack and watch the commercials than anything. We wanted something different this year. Nachos came up as a suggestion but I wanted somthing other than the standard Tex-Mex snack. A quick Google search turned up Italian Nachos as a common spin on nachos.
“Italian” nachos use wonton wrappers for chips (apparently Chinese is more Italian than Latin is, LOL), alfredo sauce in place of salsa, grilled chicken and italian sausage for the meats, and then you can top with italian cheeses, diced tomatoes, parsley and whatever else sounds exciting and vaguely Italian, LOL.
It all sounded good, but today was the first day in ages that looked good for BBQing, and we wanted to make use of what we already had around the house. Tri-Tip quickly got substituted for the shredded chicken. Likewise, the normal Italian sausage got replaced by a chicken basil & black pepper sausage we had on hand.
Getting Cooking:
The first thing I had to do was smoke the tri-tip. We had picked up a couple of prime grade pieces at Costco:
To move things along, they got my usual rub of salt, pepper and garlic powder, then slow cooked in the smoker. A few hours later:
If you’re not familiar with smoking, that probably looks raw. Smoking leaves red-pink smoke ring around the outside of the meat. Do it REALLY low and slow like I did, and the smoke coloring can permeate the entire piece of meat. I cooked the meat to a nearly perfect medium rare. The sausage above, I waited and cooked in a pan since I wasn’t sure how fast the beef would cook. Grilling times can vary with outside temperature and wind.
So with the tri-tip,we have our redneck aspect of our confused nachos. We used a bag of Tostitos corn chips instead of buying wonton wrappers. So we’ve added a little Latin influence. My next obstacle was Alfredo Sauce. The only bottled one I’ve tried that I didn’t hate was by Emerril. The stores here stopped carrying it since the philistines here prefer Ragu. That left me with making my own. Something I’ve never done before believe it or not. Well, it turned out fabulous! Enough so that, to paraphrase Scarlet O’Hara; “As God is my witness, I’ll never eat bottled Alfredo sauce again”. LOL.
I looked up a few recipes and then improvised my own:
Silk’s Cheesy Alfredo Sauce
3 tablespoons of butter
2 tablespoons of olive oil
4 cloves of minced garlic
2 cups of heavy cream
1 1/2 cups of grated Parmigiano-Reggiano cheese
1 cup of grated mozzarella cheese
(Yes, this makes some cheesy sauce)
1 tablespoon of freshly ground black pepper
Put the butter, olive oil and garlic into a medium saucepan on medium heat. When the butter and garlic start to brown, add the heavy cream. Give it a minute or so to warm, then add the cheeses, Cook until the cheeses are melted and smooth, then add in black pepper and stir. Give it a minute or so longer and it’s ready to go.
The only trick or caution is to stir frequently so nothing burns on the bottom of the pan. If it starts bubbling, reduce the heat also.
Spread some chips out on a plate, then ladle on the alfredo sauce, then add the sausage and tri-tip:
From there, you can add a little more alfredo sauce. Then I added grated parm, mozzarella, and smoked gouda cheese. After that top with onions, diced pepperoncini peppers, diced tomatoes, olives or whatever else sounds exciting.
I’m thrilled with the way this turned out. The beef, the sausage and the gouda all had a smoked flavor and blended together perfectly. The alfredo sauce will put Olive Garden to shame too, LOL.
It’s Dead, Jim…
My poor desktop PC asploded yesterday, That accounts for my not being around much the 48 hours. Anyhoo, I was getting ready to transfer some files to a thumb drive and then to my laptop. There was a crack of electricity, the interior of the case lit up bright as day for a moment, and then it croaked.
No restarting, not even via using a jumper on the connector pins for the power switch. Swapping out the power supply for the one in my other half’s PC, got the PC starting up again. It sputtered and coughed (figuratively) and when it FINALLY finished loading up, the Operating System drive had a mile long list of file system errors.
Well, LONG detailed diagnostic story aside, I salvaged what I could from old system, and we went out and bought a new rig. An MSI Aegis RS. I’m running with an i7 9700 CPU and a Nvidia 2060 video card.
The system came with 16 gigs of DDR4 RAM, but the RAM from the old system was salvageable. I put it in the new system and now have 32 gigs total of RAM.
Silk’s Secret BBQ Sauce Repice – Keto Friendly
OK, this is something I thought I’d never do. This sauce has been in the family for four generations now. I’d thought about keeping it secret too in case I ever opened a BBQ resaurant. With my hearing loss and back / neck problems though, that seems unlikely. I also got a Keto focused blog as a follower and realized this could help people on a quest to cut sugar and similar empty carbs out of their diet.
You see, this is an OLD school Texas sauce. That means there’s no sugar or molasses in it. I *hate* commerical sauces because that’s all they are. This sauce is savory, smokey and with just a LITTLE heat to it. Anyway, if Aaron Franklin can publish his sauce recipes, I suppose I can too. Franklin’s sauces have a good bit more heat too BTW.
So here we go. Licensed for private use only, LOL.
RECIPE:
13 ounce bottle of catsup
5 ounce bottle of Lea and Perrins Worcestershire sauce
Juice of Two Lemons
1 Tablesppon of Yellow Mustard
6 Heavy Dashes of Tabasco Sauce
2 Medium Yellow or White Onions, Diced
3 Cloves of Garlic, Diced Fine
Salt and Pepper to Taste
2 Catsup Bottles full of Water
My great grandmother used to add a half pound of butter to the sauce to keep it from “breaking” and keep it smooth. My mom and I both agree that just makes the sauce too greasy though. Try it if yout want but I’d advise against it. Simmer the sauce for a half hour to an hour to allow the flavors to fully meld and blend together. Cooking it slow does matter.
The recipe above makes about a quart. Plenty to add to a dinner of ribs, chicken or brisket after it comes off the grill. It doubles fine if you really like your BBQ sauce. Keeps fairly well in the fridge or freezer also.
If you want to truly make absolutely sure there’s no sugar, replace the catsup with tomato sauce or better yet, cook and puree your own tomatoes into an equal amount of tomato sauce. Yes, catsup and even some canned tomato sauce have sugar added to them. Almost any commercially made food product does nowadays.
Even using the catsup however, there should be minimal sugar compared to commercially bottled sauces. The carb count on almost all of them is off the charts, esp if you consider they typically measure by the teaspoon as a serving size.
Once you’ve made the sauce once, it’s easy to tweak to personal tastes. I use one larger onion that would equate out to about 1 1/2 medium onions for example.
Note this will be a thinner sauce too; authentic old school Texas before everybody started using mollasses to turn their sauces into overly sweet gunk. It’ll stick to food fine however. 🙂
Breakfast Pizza!
I got bored with the idea of a normal sausage and eggs breakfast for dinner, While digging for ideas I remembered an OLD recipe for Breakfast Pizza. My mom originally found this in the newspaper or a magazine back in the 1980s.
History aside, let’s answer the obvious question for some of you: What the heck is a breakfast pizza?
You use croissant roll dough for the crust, then pile on sausage, eggs, cheese and shredded potatoes, and bake. 🙂 The original recipe is pretty simple and designed to be thrown together quickly.
INGREDIENTS:
1 Pound of bulk pork sausage (I like Jimmy Dean sage sausage)
1 package of refrigerated crescent rolls (Pillsbury or similar)
1 cup frozen loose pack hash brown potatoes, thawed
1 cup of shredded cheddar cheese (8 ounces) – can use Monterey Jack, Swiss or a Blend)
5 Eggs
1/4 Cup of Milk
1/2 teaspoon of Salt
1/4 teaspoon of Pepper
2 Tablespoons of grated Parmesan cheese (Parmigiano-Reggiano if you want to do it right. Trust me, there IS a difference)
PREPARATION:
In a skillet, cook sausage until browned, then drain off excess fat. I put the sausage on a plate with a couple of paper towels underneath it. 😉 Place the dough in an ungreased 12 inch pizza pan with points towards the center (see pic below). Press over bottom and up sides to make a crust. Make sure to seal perforations.
Note; I used a skillet since I didn’t have a pizza pan. A round casserole dish or similar should also work as long as it’s 12 inches in diameter. I also used cooking spray on the pan.
Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese (or cheese of choice). In a bowl, beat together eggs, salt, pepper and milk. Sprinkle Parmesan over all.
Finally, bake at 375 degrees Fahrenheit for 25 to 30 minutes.
Aside from some small commentary, that’s the recipe verbatim from the original article. Here’s a couple of observations from my first time remaking this in decades:
1: Make sure that the hash browns are indeed thawed. If you add them frozen, they’ll be very mushy. In fact you may want to try partially cooking them first if you want a more crispy texture.
2: If you use pre-packaged crescent rolls or croissant dough, the “Grands” (large) size rolls will make a thicker crust. I prefer the regular size. My personal advice would be to stick with plain ones also. If you go with buttery flavor, etc… you’re going to have really greasy crust that tastes like pure butter. We did regular and it was still a bit too close to that for me. My next experiment will be using Phyllo dough instead. There are several options a creative cook can play around with here,including making croissant dough from scratch.
3: As with any recipe, you can always adjust the seasoning. The original is not much salt and pepper, but it’s easier to add later than to take away after too much has been added. I personally like about double the parm cheese in the recipe also. It would be easy to throw some bacon or turkey bacon in the mix also. As a final note, I used 6 eggs, not 5 with no adjustments to cooking time (done in 30 minutes).
Regardless of whether you do it the easy way above or get closer to cooking from scratch, this is a hearty, flavorful meal that should easily feed a family of four. It only took 2 slices to make me full.
A quick apology to those on the metric system also. The measurement conversions should be fairly easy for you to look up online though.
Buon Appetito! 🙂
Silk Chatters 