If consuming split pea soup is a condition of membership, I guess I’ll have to satisfied with being a member of the auxiliary.
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Eating that stuff is their gang initiation.
Peas in, peas out…
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I eat tinned fish maybe twice a year, but I love them. I would revisit Portugal just to go to the canned fish stores again. Apparently they’re having a moment, and The NY Times did a review of tinned seafood. It makes me want to go on a tinned fish binge.
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Reason #eleventy-million why I prefer working from home.
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You are not entirely wrong. If ever I wanted to elicit a vigorous “that’s white people food”, I’d serve split pea soup or tunamac. Don’t misunderstand, they happily gobbled both up but did not hesitate to let me know just how anglo I was being by serving them that.
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I placed a sizeable order from Ekone a year or so. Oysters, mussels, and octopus. I still have a tin or two left. I will have to look through this list.
Kris wants brisket for her birthday. My sister gave me a jar of Franklin Barbecue Brisket Spice Rub for Christmas, so I figured I’d use it. Louis Mueller always espoused 50/50 salt and pepper as a brisket rub, and that’s what I’ve used, but I’d heard that Franklin used some secret additional ingredient and I figured this was my big chance. The jar promises no msg and no gluten, but the only listed ingredients are Salt and Pepper. It is packaged nicely, and I don’t have to grind the pepper.
Saw an interesting idea over Christmas, it was a die that had 6 cuisines on it (only 2 I could see were Mexican and Chinese), so when you’re indecisive about dinner just roll it. I would need 2 dice and a list of 12 things though.
My understanding is that the secret ingredient is Lawry’s Seasoned Salt.
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That’s something I haven’t used on anything in 30 years, Tony C’s instead, now I’m curious what the difference is.
Franklin always claims he uses nothing but salt and pepper. I don’t know if that’s true or not.
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Paywall, but I assume it says Franklin uses Lawry’s?
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“We’ve totally used Lawry’s, and we kinda go back and forth,” Franklin said […] What about right now? “We’ve been on the red stuff since we started making it with Fiesta,” he told me, referring to the BBQ Spice Rub bottled under the Franklin Barbecue label. […] the staff has been using it at the restaurant since last July. The rub includes ingredients such as garlic, shiitake mushroom powder, chile peppers, and brown sugar.
He goes on to clarify that a great brisket only NEEDS salt and pepper, but using other stuff in the rub can be great, too.
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I aways make my own – mostly salt and pepper but I’ll add cayenne and paprika. I’ll add a bit of brown sugar if I’m cooking pork ribs. Might need to pick up some Lawry’s next trip to the grocer.
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That didn’t work either, but I think I got the gist. Thanks for posting that. Mrs Hawk probably has that issue somewhere.
Smoking a turkey today. Figured it was the last weekend of holidays (gotta go back to work Monday) and it’ll make good soup, turkey and dumplings, and some sandwiches. Plus it’s just good for eating whenever.
Stopped at the pho place, got spring rolls, wings, and gyoza.
I will save the bowl of pho for Monday or Tuesday when it’s cold.
I’m gonna smoke a rack of St Louis and a rack of Baby Backs tomorrow.