That's the way to do it. Well done.
Call me a wild man all ya want but the corn and onion mix went really well with the baked tater. I'll do it again.Calm down over there, ya wild man!!!
One example was my making an VERY Italian based meatloaf that is like a giant square meatball. Take a decent sized slice and do like chicken parmigiana but with a big thick slice of meatball instead of chicken. Also makes for a really good meatball sandwich but doable on bread instead of a bun.
love a big leftover meatball sandwich on homemade bread with sweet onion and hot sauce.Call me a wild man all ya want but the corn and onion mix went really well with the baked tater. I'll do it again.
LOL! When my mother divorced my father when I was 13 she told me that she couldn't teach me much but would teach me how yo not starve. She didn't teach me recipes but a lot bigger lesson. She taught me to not be afraid to experiment with food. That lesson has served me well. I won't say there haven't been failures but many more times than not as experiment turns out well.
Bottom line is that, if you look at leftovers or whatever, don't be afraid to think that what could be considered a strange combo has to be bad just due to not being normal. More times than not, if you like everything involved, it will actually be quite good. Since it is the holidays one of my favorite things with the leftovers from a full turkey dinner is to mix just about everything together in a large skillet and mash it all together including the turkey, dressing, both mashed and sweet taters, veggies, gravy and even cranberry sauce. Ever go for the 'perfect bite' when eating a turkey dinner where you do your best to get turkey stuffing and the rest on a fork? My 'mash' isn't much different except that it is all mashed together.
I'm the same way about corn. I love corn on the cob, but I can hardly stand corn as part of other recipes. I don't want corn in my chili, or in a casserole, or in soup. Creamed corn makes me gag. I'm not a terribly picky eater and can down most things, but not creamed corn. Bleah.
sounds good except for the cilantro, I'm one of the 14% of the worlds population that inherited the gene that makes cilantro taste like a bar of soap.
My wife has the gene. Frustrating for me since I love cilantro and I am the chef in the kitchen
it would have to be apple sawdust.Bacon drippings will make about anything taste better. Try it on sawdust
Nope. I think I'll stick with brats or corn wrapped in bacon. I'll leave the saw dust to you.Bacon drippings will make about anything taste better. Try it on sawdust
I need to get the stuff I need for a pasta salad. I do a mayo based pasta salad although I prefer to use Miracle Whip. I use medium shell pasta as I like how they act like built in mini spoons to hold other stuff. If I make a full box of shell pasta it takes at least half a pound of rendered bacon along with half a dozen hard boiled eggs. Three of the eggs would be mixed into the salad and three sliced to cover the middle and top. I dump half the salad in a large bowl and top with half the sliced eggs with a strong sprinkle of Smoked Paprika. On the top of the salad is another layer of the sliced eggs and Smoked Paprika. May sound odd to layer with the sliced eggs but I think that it just makes the salad's bottom half more the same as the top.
When the taters come off the heat the pork goes on. When the pork is about half done I'll add back the taters and turn up the heat as I want the taters as crisp as possible. The pork T-Bone will mostly sit on top of the taters moved now and then to turn over the taters. The last will be adding a few eggs over top of it all to baste/steam. The end result will be a ring of crisp hash browns with a pork T-Bone in the middle with it all covered with runny yolk eggs. 
