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

[Big Frank]

Beer bantered shrimp with mild jalapeno tartar sauce. There were about 5 dozen shrimp, but now there are only a little over dozen left and I'm taking a break.

I'm drinking a triple espresso energy coffee beverage with it and feel like going to sleep. This one is Vanilla iced coffee and I have a Mocha iced coffee like it n the fridge. That's my last one and I'll probably pop the top on it when I'm done with this one.

[Big Frank]

Apple cobbler, still warm from the oven. It's cobblerin' time! I wasn't tempted to "American Pie" it, but now that I think about it... it's just the right temperature.

[Big Frank]

I just ate a BUNCH of battered mushrooms. Not a whole 2 pound bag of them but close to it. I made a bowl of dipping sauce, starting with half a jar of chipotle mayo. I added hot & spicy mustard, mustard powder, smoked paprika, freshly ground pepper and garlic blend, chipotle ketchup, hot sauce, and a bit of salt. I think that was all. I stirred it really well and added more of some spices to it until I liked how it tasted. I have half a bowl of sauce left over and will eat it with something else too, like mozzarella sticks or hush puppies.

[Rastus]

Now that sounds interesting Frank.  Battered mushrooms....were they frozen?  What brand? 

You might need to share what the ingredient amounts were for that dip.

[Big Frank]

Now that sounds interesting Frank.  Battered mushrooms....were they frozen?  What brand? 

You might need to share what the ingredient amounts were for that dip.

Yes, they were frozen. I got them at GFS, Gordon Food Service. They have Breaded Mushrooms and Battered Mushrooms. They were a dollar off or 50 cents off, something like that or I wouldn't have bought them. They have Battered Mozzarella Sticks and Breaded Mozzarella Sticks too. I thought I bought Breaded this time but bought battered again. I dipped them in the same sauce yesterday. I still have some in a plastic zipper bag in the fridge. I don't know what the amount of ingredients were, other than a little over half a jar of Hellman's chipotle mayo. 8 ounces or 9 ounces out of a 15 ounce jar. I looked online at a few different recipes for sauces people made for fried mushrooms and then made up my own using some ingredients from each one. I baked mine in the toaster oven instead of deep frying them. If you turn then halfway through cooking the batter is crispy all over, but sometimes I don't bother. 2 pound bags of Individually Quick Frozen whole mushrooms.

https://gfsstore.com/products/694570/

https://gfsstore.com/products/267090/

[Sponsor]

[Big Frank]

I had a bowl of Progresso tomato basil soup with a bag full of Sriracha flavored bacon jerky torn up and stirred into it. If I had more tomato soup I would do that again. I only started liking tomato soup within the last few years and still won't buy the condensed soup like Campbell's. The only thing I like condensed soups for are to use in recipes. A big spoonful of Cream of Mushroom soup stirred into eggs and scrambled makes for very moist and tasty eggs. There are lots of things you can do with cream of mushroom, and some things you can do with other soups like cream of celery or cream of chicken. Now I'm going to have Pop-Tarts for dessert.

https://www.progresso.com/products/vegetable-classic-tomato-basil

https://wickedcutz.co/products/sriracha-bacon-jerky?variant=7559497842746

[MikeBjerum]

Not the last thing I ate, or the current meal, but it is the next ...

Working on a Chicago Style Pizza. Giordano's to be specific.

Using my regular dough, but after an hour of rising have rolled it out to a 14" square, buttered liberally, folded 1/3 over, buttered, folded other 1/3 on to the first, buttered the center 1/3 and left 1/3, folded over from right to left. Gently rolled into a ball, and it is in the reefer for a cool slow rise. After a couple hours in the chill chamber it will be rolled gently into a circle that will fit into a liberally buttered cast skillet and coming up the sides to the top.

Layers will be parmesan cheese, provolone slices, mozzarella, chunks of uncooked Italian sausage, peperoni, chopped onions, olives, sauce and a light sprinkle of parmesan cheese over the top.

Into the firebox at 425 for 35 - 40 minutes. Slide out of the pan and let set for ten minutes before carving.

You can pick and choose any meats or other toppings of your choice.

Homemade pizza is never a cheap dish, and this is no different. And even though Giordano's is well worth the $38 for a 14" pie, this is a dead ringer clone for MUCH less. I have even passed it off as Giordano's with guests.

http://giordanos.com/content/uploads/menus/nh-restaurant-20240605.pdf

[Big Frank]

I only had Chicago style deep dish pizza once, from a place called Capone's and it totally sucked, but that homemade one sounds really good. I think I'll just buy a Detroit style Jet's Pizza instead. It's barely 3 1/2 miles from my house but I haven't been there in several years. There are a lot of pizza places closer than that, some 3-4 blocks away, and I usually don't go 1 1/2 miles for pizza.

I'm eating a Sausage & Egg Breakfast Skillet, and have another4 1/2 pound pan in the toaster oven. It has scrambled eggs, pork sausage, redskin potatoes, gravy, Cheddar cheese, and red bell peppers. Sometimes I put a little salsa on it and sometimes I don't, but this time I did something different. I broke up some tortilla chips and put them on a plate then spooned the breakfast skillet over top of them, then topped it with several slices of hot jalapenos. I like it with jalapenos a lot better than with salsa.

https://www.jetspizza.com/jets-detroit-style-101/



https://www.youtube.com/watch?v=ugv2Or6kU1Q