What's the last thing you ate or are currently eating?

[Big Frank]

Jamaican style spicy beef turnover. And it was Spicy. I don't know what kind of peppers are in it other than hot peppers are listed in the ingredients, but I think they're Scotch bonnets, since those are everywhere in the Caribbean, and it looks like one in the picture.

[Big Frank]

Chili & Lime flavor pork rinds, with 2 bottles of Jones Special Release Hatch Chile & Lime Soda. If I make it back to the Meijer store today I'll be buying more Jones soda. But I only planned on zipping down the road to Kroger for ice. They may have it there too. It's good enough to seek out locally, but not worth shipping straight from the company. It tastes like Hatch chiles, but really mild.

[PegLeg45]

My bologna has a first name... it's O-S-C-A-R......
My bologna has a second name... it's M-A-Y-E-R......
I don't eat it every day,
And if you ask me why I'll saaaaaaaaay.....
'Cause generally I don't eat the crap but sometimes my childhood nostalgia rears up and I get a hankerin' .......so, that's what's fer supper as I type this.

And Cheez-Its. 

[Big Frank]

M-m-m-my bologna. "My Bologna" is the debut single by American musical parody artist "Weird Al" Yankovic, originally released in December 1979. It is a parody of the Knack's hit song "My Sharona". Yankovic originally wrote the lyrics while he attended California Polytechnic State University in San Luis Obispo, California; the original version of the parody was recorded in a bathroom across the hall from the radio station at which Yankovic worked.

I had Hawaiian style shredded chicken with teriyaki sauce, pineapple-coconut rice, and sesame broccoli on the side a little while ago. I'm still hungry, but I just took an artichoke and Parmesan pork chop, with herb roasted carrots and potatoes, out of the microwave. I never even thought about eating bologna, because the only kind I like is Lebanon bologna, a type of cured, smoked, and fermented beef sausage that originated in Lebanon County, Pennsylvania. It's a lot like salami with a distinct, tangy flavor. If you like summer sausage, salami, and things of that nature, you'll probably like it. I suggest anyone who sees it in the store try it. Now that companies like Dietz & Watson sell it, you can get it at Walmart and other store all over the country.

https://en.wikipedia.org/wiki/Lebanon_bologna


https://www.youtube.com/watch?v=hikh0d0q7HA

[PegLeg45]

Cubed steak with onions and gravy with mashed taters and green peas.

[Sponsor]

[PegLeg45]

In the south we'd say: Poke chops, cabbage & cawn-bread, and tater salad..... 

[MAUSERMAN]

I had a a Ruben sandwich at Mel’s diner. I not ashamed say I ordered a second 😂

[Big Frank]

Several weisswurst (literally white-sausage) with Bavarian-style sauerkraut on pumpernickel bread. Definitely not one of the ways it's traditionally eaten in Germany.

Weisswurst is a traditional Bavarian sausage made from minced veal and pork back bacon, with veal being the majority. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, although there are some variations. As they are not smoked or otherwise preserved they are very perishable. Weisswurst were traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch. The sausages are heated in water—well short of boiling—for about ten minutes, which will turn them greyish-white because no color-preserving nitrite is used in Weisswurst preparation. Weisswurst are brought to the table in a big bowl together with the hot water used for preparation (so they do not cool down too much), then eaten without their skins. Weisswurst is commonly served with a Bavarian sweet mustard and accompanied by a pretzel and Weißbier, (literally white beer), a wheat beer known as Hefeweizen, in the southern parts of Bavaria.

One time my friend Sarge and I drank Weizen beer, filtered Kristallweizen (crystal wheat) if I recall correctly, not the usual unfiltered Hefeweizen that's full of yeast, in a bar at the side of the sportplatz (sports field). It was served in a tall glass with about a half dozen grains of raw rice in it. When enough tiny bubbles formed on a grain of rice it floated to the top of the glass. When it got to the surface the bubbles popped and it sunk to the bottom. It was entertaining to watch the little rice "submarines" as we drank. When you order a Hefeweizen, the bartender pours most of the beer in the glass, then swirls the rest around in the bottle before he dumps all the yeast and whatever other sediment there may be into the glass. That's what gives the beer a cloudy appearance. German beer is unpasteurized and still alive, which may contribute to beer s**s if you drink too much. I drank too much.

[PegLeg45]

Grilled a ribeye and a baked tater.
We don't eat steaks often but I'll splurge and toss a couple on the grill from time to time. These were a tad thinner than I like so I only dry-brined for a few hours before seasoning. If you've not done this, try it....it's great on skin-on chicken too.

EDIT: And coconut cake.

[Big Frank]

Now I have some reading to do on dry brining, Thanks a lot for the homework.