If it wasn’t for me chatting with fellow pepper farmer and consumer Dave, I wouldn’t have had grabbed this photo. Almost everytime he shoots a message to me Friday night, we spend a good hour talking about food, what we’re eating for dinner and sharing what we’re eating. I had snapped this to send him, which definitely piqued his interest.
Typically we don’t eat salsa with the pholourie, we use hot pepper and other sauces. But this particular time we picked it because it was easier. Strangely the hot salsa does complement the pea flour dish, so I would recommended it, as unorthodox as it is.
Decided to break the norm today and have butterfly shrimp as the main course. It wasn’t bad, but somehow I was expecting it to be a bit more flavorful. Might order it again sometime!
When crunch comes to shove and I need something to hit the spot, egg drop soup and gas station coffee from Weigels will get me back on track. I’ve not perfected how to make restaurant-grade stuff as yet, so buying it from China Buffet will have to suffice. And while I do have my own coffee at home, I get a big cup for $1 and get to dump hazelnut cream and whatnot in it.
This one was a tad bit of a doozy; you have Reddit to thank for this fusion.
I recently saw a picture of an English breakfast, namely with the tater tots, brisket steak, eggs and mushrooms. I wanted to give it a stab to the best of my ability, so I decided to try it this morning.
While I do lack the steak, I did have the mushrooms, eggs and tater tots. The eggs were friend and do contain chives. I cooked those in short order; the blueberries were for a dessert, but as I didn’t get to use it and they were getting old, threw them into the breakfast as well. Bread and cheese was Mom’s contribution.
It was pretty tasty; though I need to get a lot better at making my egg looked poached and photographic. Also my mushrooms always seem to not have a lot of flavor. Need to look into that in the future.
My friend Dave sent these two pepper goodies to me after I swapped him muscadine grapes. He decided to start me out with “mild” stuff, which is starfish pepper sauce and habanero pepper dust. I was told I need to master these before I get hotter stuff to try.
Oh well. The sauce does work good with pholourie, and the dust works nicely with flavoring fried eggs. Mom especially uses the latter.
First dinner I had in my new office today; while it’s not much, it was nicely put together. I have a hunk of fried egg on the side, mixed with some non-mushy rice, stirred up with some onions and spinach. This was a small saucer plate to show how light it was; still, it was very savory and I loved it.
For tenders, this wasn’t bad at all! I gave a shot at a different chicken dish this evening, ending up with their signature chicken tenders. I got it slathered in Honey Hot, which almost tasted like BBQ chicken. Sides were mac n’ cheese, onion rings and fries.
This is actually one of the times that tenders dipped in a sauce tasted right. Almost better than KFC’s tenders I’d say.
It’s been awhile since I’ve treated myself to dinner, so I figured with actually getting out of the house this fall, it wouldn’t hurt to stop into Cheddars. Didn’t go too experimental this time around, stuck with the standard fare of onion rings, mac n’ cheese, mashed potatoes, honey dijon chicken, rice and mushrooms.
I do miss ducking into places like these nowadays.
Breakfast in Queens is always simple. It’s quite a different change when you’re on the road scrounging McDonalds biscuit and eggs; sometimes my aunt does give something more Guyanese when we arrive, but often breakfast is very simple, composing of bread and cereal.
This was the case here, especially since we were trying to get back home in time for July 4th. Breakfast was very simple; regular bran flakes, milk and coffee. Honestly, I actually enjoyed this before heading out, especially considering this was eaten at 7:30AM. Though I got hungry pretty quickly afterwards.
Recently I decided to try cooking my ramen a bit more fancier than straight out of the pack, and got really creative recently. I got to this point this evening with my ingredients; soft-boiled egg, some cut up bits of Morning Star Buffalo Wings, mushrooms and green onions. All of that into the above-normal size soup bowl, it actually makes a pretty good dinner by itself.
I also made one of these for my brother, and he absolutely loved it, mushrooms, eggs and all (he typically doesn’t eat those ingredients, so it was a miracle so to speak). Apparently the selling point for him was that the spiciness of the Buffalo Wings leeched out into the ramen gravy, making everything very tasty.
I’ll get you a recipe on how to do this sometime, do stay tuned!