One of the Village People?

A salad is like a sandwich - it always tastes better when someone makes it for you.

Looks great! I can make this with the Beyond Meat brats I have in the freezer. (Those are really really good BTW. I don’t like their burgers, but the brats and the breakfast sausages are awesome.)

Great. Now I want one. And I can’t have one. It’s 2020 all over again. 

These sound really good and easy. I love rye bread. I’m already thinking of combinations.

I don’t have strong feelings about her one way or another. Not even sure why she’s famous, or if she is. (I feel that confusion a lot these days.)

I like Jiffy cornbread, but I do not like it for dressing. To me, the sweetness of it clashes with overtly savory flavors. To me Jiffy is for eating with chili or a Southern veggie plate. It’s cornbread you eat rather than cornbread you cook with.

Well, that dish is a classic Southern potluck dish that is very damn tasty. (And I’m really not a fan of creamed corn, so...) It’s also fast, easy, and inexpensive.

The correct answer is salt cod and potatoes with feta and dill. It’s a casserole AND a main dish. I make it once a year since it takes some planning. Tastes even better as leftovers. This is our traditional Christmas meal. Will be serving with crab legs, a big green salad of some sort, deviled eggs and blackberry…

If I could get congee for breakfast, I might just eat breakfast. Instead I do not eat breakfast, eat lunchfest at around 10:30 and dinner at around 6:00. Yes, I could make my own congee, but I want it made FOR me! I make every other meal in our home. Is some goddamn rice porridge served to me in a bowl too much too…

Modern cooking should get rid of jello and its bastard cousins.

It probably needs a pinch of MSG. I get my mushroom powder seasoning from the Thai market down the road. That shit is MAGIC and very powerful. It turns garbanzo bean, roasted red pepper, tomato paste, parsley and fennel seed into a stew my husband will eat bowls and bowls of - and he doesn’t really like garbanzo beans…

Bottled product: Yuzo Kosho

My vegetarian chili surprise ingredient is BBQ sauce (along with homemade chile sauce made from dried chiles). Now - I’m thinking - maybe - pineapple? would be a good ingredient to add?

I think this would be a more successful dish if you served the Frank’s and Blue Cheese on the side. Once you brush the latkes with any sauce - sog is ON, and time is of the essence.

Cool. Thanks! I will definitely try this. We are pescatarian so having a different way to use a vegetable or make a vegetable sandwich is very appealing.

Oh, please share!

Hmmm...that makes sense. I’ll have to try all three methods and report back. Can never have too many fried potatoes!

I was curious about that. The recipes I’ve used are the stringy type - grate the potatoes, onion and then squeeze the hell out of it to remove moisture. Mix in the eggs, flour, salt. Fry.

Every now and then, when my adult daughter and her husband are over for dinner, we will take turns demonstrating our best “smize.” It really is hilarious!