The pantry cleanup continues with baked potatoes as the whole meal. This started with pierced potatoes slathered in bacon grease and salt and moving the air fryer outside so I wasn’t heating up the house.
Butter, sour cream, bacon I canned a few years ago, cheddar, jalapeno stuffed olives, green onion chives from the garden.
Cost per person, $1.60
holy smokes
Do you have any idea of how good these look when you’re high? It’s ridiculous
Like Taco Bell?
Maybe before Trumparrhea
What is this canning of bacon you’re speaking of?
I will get one of those bags of bacon ends and pieces, cram it into 8 oz jars, pressure can them. The fat renders out and basically results in a confet. When I want bacon but don’t need strips I dump a jar into a pan and crisp it up. In the process it crumbles.
Hmmm I don’t know, I think I can still see some potatoes under there …
Yum
salivating emoji
Huh!
Are there some… various other trad-meals in terms of NZ and all…?The indigenous people of Aotearoa New Zealand have their own style of cooking in an earth oven which is also used throughout the Pacific Islands. It produces very smokey meat which some people love. Not me. These days it’s only used on special occasions when many people come together.
All the immigrants who arrived since the 19th century (about 90% of the current population) eat a melting pot from all over the world. Lots of European influence (emphasis on UK and Italy), lots of Asian influence. Turkish, Mexican, the usual.
The hāngī sounds fun, sort of like something John Plant (the “Primitive Technology” bloke on YT) might undertake.
NZ sounds like some fun cuisine, though.
Yes it’s pretty fun. It’s impossible to pretend that multiculturalism has been perfect and always great but I think it’s turning out better here than in most places. This shows up in the food and in other areas.
I’m more of a twice baked potato man myself
Never had green olives on a loaded baker, sounds awesome! Just fyi, green onions and chives are two different things, these are chives.
They aren’t chives. They are very young green onions. I didn’t even know if any were growing. I just went to go check on where the green onions are supposed to be located and found out that some had recently come up.
Fair enough!
I needed some kind of acid or brine to help cut all that fat so I decided green olives would do the trick.
I think I’m having a heart attack just by reading this.
