Chili dog with cheddar, pickled jalapenos, onions, and cotija.
These are the first sammies to use the latest batch of sauerkraut.
I’ve lost track of when these were started. I’m guessing five weeks ago but it could be longer. They haven’t made any bubbles for at least two weeks. The flavor is good, just what we expected. I’ve taken them from the counter and placed them into the fridge. They are flavored with caraway seeds.
Ham and eggs with thin sliced potatoes. I cooked the potatoes in a second skillet because they took longer than the peppers and onion. I tossed the ham into the veggies when they were nearly done and added the potatoes when the ham took on some color. The eggs went into the pan the potatoes cooked in. They didn’t take long.
This pulled pork sammich is drenched in that batch of vinegar based bbq sauce I made last week. It’s growing on me. I made a quick side of cheesy potatoes with that cheese sauce made with sodium citrate to make the cheddar melty. I par boiled the sliced potatoes before draining them and covering the slices with the sauce. They baked at 400℉ with buttered panko crumbs on top until browned and bubbly.
A double cheese smash burger – pickles, onion, mustard. These are so good!
It’s supposed to reach nearly 100℉ outside today but I will not surrender September soup season to climate change, dammit! This one is potato soup with a hint of cheddar.