Just Say “No” to Flip-Flops!

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The following is from an old Facebook post, but it still applies. Please, spread the word.

~🦶~

Dear parents,

This is a PSA: Flip-Flops are terrible. 👣

👟 If your kids (or you) are going to summer camp, church camp, day camp, play camp, rec camp, bible school or any activity that isn’t the beach, a pool, or a shower, leave the flip-flops at home. They are unacceptable footwear for just about every activity that involves placing one foot in front of the other.

Relay races, kickball, volleyball, archery, hikes, creek walks, night games, and even campfires become dangerous when flip-flops are involved. Please, douse them in gasoline, set them on fire, and never purchase another pair. 🔥

Sent with love,
Signed every camp counselor your child will ever have. 😬

I’m going to leave some proof below. Please share your Flip-Flip hate in the comments. This does not extend to sandals or Crocs, as they can be somewhat more acceptable footwear. You have to be ready to adventure at camp, and Flip-Flops are not the vehicle to that destination.

https://www.facebook.com/photo/?fbid=10158888170493997&set=pcb.10158888170543997
https://www.facebook.com/photo?fbid=10156404141153997&set=a.10151120131758997
https://fb.watch/rHTv_z3ENA

Here is an excerpt from my last letter to campers/parents:

We do have a few notes from past experience on attire.  Please remember to have shoes appropriate for games and outdoor activities at a moment’s notice.  Flip-flops or sandals are good for the shower, and that’s about it.  It would be great if you had shoes appropriate for hiking, running, and maybe an old pair for a possible creek walk.  Also, though it is sure to be hot, some long pants for hikes add an extra layer of protection against ticks and a hoodie or other light jacket will help for cool nights around a campfire.  In addition it can help to have a sleeping bag and/or sheets blankets for the bunks appropriate for warm or cool nights.

And, from past checklists I usually include to remind kids & parents what to bring & what not to bring…

□ Sneakers – 2 pairs of sneakers if possible (Flip flops or sandals don’t count unless you want Eric to have some more campfire fuel!)

□ Walking shoes (bring an extra pair, if possible)  Flip-Flops are never acceptable for any type of camp activity be it a game, archery, a creek walk, kickball, or anything other than being used as fuel for a campfire.

Let’s start a list of why we should hate flip-flops!

  • They’re not good for kickball.
  • They’re not good for hiking.
  • They’re not good for creek walks.
  • They’re not good for gaga ball.
  • They’re not good for running.
  • They’re not good for riding bikes.
  • They’re not good for climbing.
  • Burning embers from a campfire can land on your toes.
  • You can kick them off by accident.
  • They can get stuck on a multitude of things.
  • You can be super annoying, kick them off on purpose, and lose them or get them stuck.
  • They are a broken or sprained ankle waiting to happen.
  • They’re not good for that swing amusement ride.

Can you keep the list going in the comments?

Please, post more flip-flop fail videos or stories, too!

French-Dip Sandwiches & Smashed Potatoes

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I made these the other night, and they were good! Here’s a quick & dirty method more than a recipe…

A French Dip sandwich with some Au Jus and smashed potatoes.

French dip sandwiches on the cooking tray.
Smashed 'Taters

~🍽️~

For the French dip above, I just sautéed a diced sweet onion and canned mushrooms in medium heat in butter, set the goods aside, cranked the heat, seared a roast from Aldi in the same pan, added it, the onions/mushrooms, some shredded carrots, & a can of condensed French Onion Soup to the crock pot on high for 4 hours.

I pulled the roast out to “rest” for a bit before slicing, then put it back into a bowl with some of the liquid for the crock pot

For the buns, I just bought Mancini sausage rolls, melted butter in the microwave, put them in at 375° for 2 minutes, then pulled them out.

Then I piled on the sliced/shredded beef & mushrooms/onions/carrots and some sliced white American cheese, then back in the 375° oven for 5 minutes.

I made an “Au Jus” McCormick packet, and added some of the liquid from the crock pot for dipping. Toasting the buns really helped it stand up to the dip so it didn’t fall apart.

The potatoes were just little Yukon gold potatoes boiled in salty water for 30 min., smashed on to an oil-brushed cooking sheet, then baked at 425° for ½ hour.

I spiced the onions, meat, butter, & potatoes throughout all the stops, I think I added chicken bullion to the potato water, too. I used a lot of garlic & onion powder, black pepper, and Season Salt or Mrs. Dash’s table blend.

Well that’s it. Do you make anything similar? Have some tips & tricks? I have made similar stuff before with Swiss or Havarti or Provolone, used all kinds of different beef or even Steak-Ums, whatever buns/bread look good, used the French’s fried onions, etc. Ya gotta change it up and/or use what you have on hand!

Stuffed Cabbage Recipe

Posted on by Standard Reply

So, recently I was hungry for stuffed cabbage. I had never made it before, so after Googling a few recipes and soliciting advice from a Facebook food group and Nextdoor, I came up with my own. You can put this URL into Just The Recipe or do the Cooked Wiki “hack” to skip all my bullshit up here.

I’m not a huge fan of rice in meatballs like you typically see with stuffed peppers or stuffed cabbage, so I was googling recipes without it and kept finding stuffed tagged as “keto,” or with other grains substituted in. I think it’s a texture thing for me, so I opted to go my own route. Also, get out of here with your sweet/hot sausage, I’ll add my own spices. Keep your veal/beef/pork mixes. Maybe ground turkey would be cool. Keep the lamb away.

It seems that many are tied to their family’s traditional way of making it, and that’s pretty cool. I always thought of it as an Eastern European type dish, but lots of cultures have their own spin & own words for it according to Wikipedia. The thought of omitting rice, or using condensed tomato soup instead of a tomato sauce or V8 sent some people into a tizzy. I even learned that lots of people include sauerkraut, and some people like it served with sour cream. Some people make it like a casserole. We always had the tomato soup version growing up, so that’s what I like/expected. Who knew? I’ll probably make it different next time… but both kids & the wife liked it, so I won’t experiment too much.

I used glass baking dishes covered with foil, but got advice that a roasting pan, an electric roaster, the crock pot, a Dutch oven, a soup pot on the stove, or a pressure cooker all work well, too.

Although, I would like to wrap a piece of bacon around the rolls and throw them on the smoker…

At any rate, check out the recipe, and give me your recipes. tips, tricks, advice, and heavily guarded family recipe secrets in the comments.

Also – What do you call them?

3 stuffed cabbage rolls & mashed potatoes on a plate, with a side of bread.
A close up of the inside of my stuffed cabbage roll
A collage of my ingredients putting together the stuffed cabbage.

Here’s what I did. 🤷

Get It:

  • 1 head of cabbage.
  • 4-ish lbs. of ground beef. (I used 3 lbs of 8/20 & 1 lb. of 90/10)
  • 2 eggs
  • ½ Yellow Bell Pepper
  • ½ Spanish Onion
  • 1 cup shredded carrots (I bought a bag and I’ll use it for other stuff too.)
  • 1 beef bullion cube
  • 1 stick of butter
  • 3 23.2 oz. cans condensed Tomato Soup
  • Bread crumbs (Do I look like I measure stuff? Probably a cup and a half?)
  • Shredded Parmesan Cheese (in the ‘lil fancy container by the expensive cheese)
  • Minced Garlic (just have the jar ready I’m lazy and don’t crush/mince my own)
  • Spices. I used salt, black pepper, white pepper, onion powder, garlic powder, Season All, & Table Blend. (I just throw it on at every step indiscriminately with complete abandon and total anarchy.)

Do it:

  1. Preheat Your oven to 400°.
  2. Get a stock pot, fill it enough to cover your cabbage. Drop in the bullion cube, and salt, minced garlic, and whatever seasoning your heart desires, and crank it to high with the lid on.
  3. Chop your onion in half. Toss half in the boiling water, but take the lid off first & then put it back on.
  4. Mince the rest of the onion.
  5. Cut up the yellow pepper. Feed half to your kids, the dog, or your significant other. Or just eat it. That’s the perk of being the cook. Mince the other half.
  6. Pull out a handful of the minced carrots, a big knife, and what them up until they are tiny pieces of shredded carrots. Our dog loves carrots, so I sprinkled some on her food bowl.
  7. I greased 3 glass baking dishes with the stick of butter. I used a 9″x13″, an 8″x9″, & a 9″x9″ because that’s what I had. I swear we broke like 3 glass dishes last summer.
  8. Melt what can surely be described as an obscene amount of butter in a skillet and sauté the onion, then the pepper & carrots on medium heat. I was sure to hit them with onion powder, garlic powder, salt, & pepper. I like to cook onions slow & low.
  9. Drop the head of cabbage in your now boiling water while you’re doing all that. Yes, remove but do not replace the lid.
  10. Put the sautéed veggies aside and let them cool a bit while you get the meat mixture ready.
  11. Set up a colander or strainer over a large bowl, & get your tongs ready.
  12. Beat your eggs, & add spices.
  13. Mix the meat, eggs, breadcrumbs, some cheese, sautéed veggies, some minced garlic, and lots of spices. I do it by hand. I wash my hands very well before & after, so you probably should too. But hey, you do you.
  14. By this time, hopefully your cabbage has been boiling 10-ish minutes. Use tongs to gently peel one leaf at a time and place it lovingly in your colander. Don’t go too quick with it and splash/burn yourself, because I would definitely never ever do that.
  15. Open the cans of tomato soup and cover the bottom of your baking dishes.
  16. Get the leaf, cut out the bottom tough part of the leaf rib if so inclined, slap in your meat mixture, and wrap it like a burrito – folding in the ends part way through. I didn’t measure, I eyeballed the meat to leaf ratio.
  17. Fill the baking dish(es), pour on & season the rest of the condensed tomato soup, sprinkle on some more parmesan cheese, cover in foil, and bake for an hour.

Tips/Lessons Learned/Parting Thoughts:

  • I was going to bake it at 375° and I probably should have, taking the foil off for the last 15 min. They were well over the recommended 160° internal temp for ground beef. Maybe some browning/caramelizing would not be a bad thing?
  • I saw a lot of tips for freezing the cabbage instead of boiling it, but I also read just as many responses saying that it can drastically affect the texture and not in a good way.
  • I may put in back next time. Maybe inside? Maybe wrapped outside?
  • Hear me out… Reuben cabbage rolls. Corned beef? Sauerkraut? Thousand Island or Russian dressing? Rye breadcrumbs? (We make non-traditional stuffed peppers sometimes, too.)
  • If you like rice, by all means include it. Or barley, or any other grain. I considered those tiny lil’ pasta balls… but maybe I just like to say Acini de Pepe way too much. Some people recommended cauliflower rice, also.
  • Check out all my other recipes and let me know what you think!
  • I got some thoughts from more tips & feedback when I posted photos on the FB food group & Nextdoor, too.
  • Are you still reading? Check out the recipe, and give me your recipes. tips, tricks, advice, and heavily guarded family recipe secrets in the comments.

What should go on a 30 song punk rock playlist?

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So, I recently got my 9yo a guitar for his birthday. We’re belaying lessons until after his current soccer and lacrosse seasons, but I will be showing him a bit. He seems to like all kinds of rock, but I was telling him how easy it is to play most punk rock. He has heard a lot of Ramones, Misfits, etc. from me… But I got the idea of putting together a punk rock playlist for him.

Well, I tend to over-do things. I started a playlist on Amazon (yeah, already have a ton of Amazon stuff and I refuse to pay for Spotify) called Punk Rock 101. It grew quickly to over 300 songs, and that was without thinking much about it. I thought that was unwieldy, and no 9yo is going to sit still even that long.

I thought it would be fun to challenge myself to come up with a 30 song punk rock playlist… that jumps subgenres and provides a CliffsNotes version of the history of punk rock.

I made up an apparently divisive graphic of only 25 punk rock band logos. Apparently this was a bad list and not at all comprehensive… even though it was not even a playlist. Punk rockers on the internet have strong opinions. I reached out on a few social media platforms and groups, mostly to no avail, save for one private FB group and r/punk on Reddit. I was told my list was junk before I even made a list! Are these hipsters masquerading as punks?

There are not many rules.

  • 1 playlist.
  • 30 songs.
  • Punk rock.

It can be a comprehensive history of punk, it can lean into one era. What would the 30 “greatest hits” of punk rock be? Does any band get more than one slot? Which songs from which bands merit entry? I kind of started with “Blitzkrieg Bop”, “Knowledge”, & “Last Caress” because I feel like those are the most covered punk rock songs that I noticed throughout the years playing shows. Do you include crust, street, oi, hardcore, proto-punk, post-punk, emo, 3rd wave ska, japunk, skate punk, pop punk, “pop punk™”, Celtic, folk punk, rockabilly/pshychobilly, cowpunk, or bands like Devo and/or the Cure? Do the Decendents and ALL or Operation Ivy and Rancid both make the cut? You may hate Blink 182 or Green Day, but they inarguably introduced many to the genre. Do the Beastie Boys make the cut with their OLD stuff? Do Motörhead or GWAR make the cut? What about Me First and the Gimme Gimmes?

Hit me up with your list and/or arguments for or against certain songs or bands here in the comments or on social media. Just try not to slag my list that I haven’t even created yet. Type it out or link me to your list. Is the list too short? Too long? Let me know.

Honestly, check the Reddit thread too, lots of people put in some killer playlists & even linked some!

Once I whittle it down, I’ll come back & post it. I’ll try to put it up on Amazon Music, Spotify, & YouTube.

Reddit:

Intro to Punk 30 song playlist?
byu/AiXeLsyD13 inpunk

Twitter 𝕏:

Facebook:

Instagram:

Threads:

TikTok:

@aixelsyd13

If you had to make a #punkrock playlist to explain the sound of #punk from the beginning to now, but had to cap it at 30 songs… what would you put on it? Who am I missing here? What songs would you put on it? #Punk101 #PunkHistory #PunkTop30

♬ Blitzkrieg Bop (2016 Remaster) – Ramones

BlueSky:

🤘Bring it, punk rockers & music fans! 🎸

The Meatball Club

Posted on by Standard Reply

So, yesterday I made spaghetti with homemade meatballs. Today, I wanted a meatball sub. I was thinking I still had some good buns from New Year’s day. They were not good. I had already melted the butter. The store-brand white bread was calling to me. A sandwich? No, a club.., Something worthy of shenanigans.

The Meatball Club: A double-decker meatball sandwich on toasted white bread, teeming with tasty sauce & melted Gruyere and Swiss cheese.
Behold: The Meatball Club
The Meatball Club: A double-decker meatball sandwich on toasted white bread, teeming with tasty sauce & melted Gruyere and Swiss cheese. (Slightly more from the top.)
Look at that toasty goodness.
The Meatball Club: A double-decker meatball sandwich on toasted white bread, teeming with tasty sauce & melted Gruyere and Swiss cheese. (Cut open diagonally.)
Open up & say “Mmm!”
The Meatball Club: A double-decker meatball sandwich on toasted white bread, teeming with tasty sauce & melted Gruyere and Swiss cheese. (Cut open diagonally, from the top.)
If you don’t cut it diagonally, you’re doing it wrong.

It seemed to be a hit on various social media platforms, so I thought I’d share the love. If you make one, please, post the photo, tag me (@AiXelsyD13 on just about everything), and let me know how it was!

The Meatballs:

I have shared my meatball ingredient secrets a quadruple of times:

I generally don’t measure, and make them different every time. This time I fried them on medium-high in a large pan on the stove & a tiny bit of EVOO.

The Sauce: 

OK, gonna level with you. I am not Italian. This is going to make some people mad. I use jarred sauce. This was the cheap Aldi stuff. Usually we get that or the Prego Three Cheese. I add brown sugar & Parmesan/Romano shake cheese. Sometimes, I even add shopped garlic, onion powder, or “Italian Seasoning.” This time it was just brown sugar and cheese. I don’t measure. I toss a little in with abandon. I like the sweetness & it cuts the acid.

The Club:

Get your stuff…

  • ¼ stick butter
  • Garlic powder
  • Onion powder
  • Parsley or (Italian Seasoning)
  • 6 or so leftover meatballs.
  • Shredded cheese (I had Gruyere & Swiss, but I would probably go for Mozzarella or Provolone, but the stuff I had was fantastic.)
  • “Shake Cheese” I had the cheap Giant Eagle brand Parmesan/Romano blend.
  • Three pieces of white bread.

Do it…

  1. Pre-heat the oven to 390° on the air fryer setting.
  2. Melt the butter w/ garlic powder, onion powder, & parsley to taste in a microwave save bowl in 30 second intervals, stirring in between until it’s a liquid.
  3. Put the bread on a baking dish, brush on the melted butter after a good stir. (I just did the top sides.)
  4. Air fry for 2 minutes, & it gets almost crispy on top, the bottom was nice and toasted.
  5. While you’re doing that nuke the meatballs & sauce on a microwave safe plate for 2 min. (or longer if needed.)
  6. Pull the toast out. (I cut the meatballs in half with a spoon then scooped them and the sauce on to two of the slices of bread.)
  7. Top the meatballs with the shredded cheese.
  8. Put the “shake cheese” on the 3rd slice of bread.
  9. Put it back in on air fry for for 4 or 5 minutes.
  10. Pull it out, assemble it like a tower of gluttony, then slice it diagonally with a giant serrated bread knife for dramatic effect.
  11. Take a photo to share & make people hungry.

That’s it. It took a little bit of time & prep, but it was worth it.

Notes:

  • If you cook & have your own meatball or sauce recipe, of course do that.
  • Use whatever kind of cheese you want, shredded, or sliced, or whatever.
  • I would guess you can use the oven on 375°-ish on a regular setting for a bit longer times, or a counter top air fryer.
  • You could also probably do all of it in the air fryer from cooking the meatballs to melting the butter if you have the appropriate vessels.
  • If you slice it in rectangles and not triangles, you are a psychopath.

Discussion:

  • If you’re out of sausage or sub buns, or hot dog buns, what are you using? Pita? Tortilla? Soft Pretzel? Dinner Rolls? Bisquick? Crescent roll dough?
  • Please, tell me in the comments how wrong it is to use jarred sauce or add brown sugar.
  • Share with me your meatball secrets.
  • Do you like the powdery shake cheese or the fancy stuff?
  • Do you make a forbidden sandwich? What is it?
  • Is this a Meatball Club, or a Meatball Melt?

This is why I had leftover meatballs:

Glad that’s over.

Posted on by Standard Reply

I had a rough patch last year. My wife just recently shared this photo she took at the time. It hit me kind of hard.

Me in a hospital bed in September or October 2023.

I was in & out of the hospital for about 3 weeks in a month due to an infection from & complications with a drain from diverticulitis. I had my sigmoid colon and part of my rectum removed, with robot-assisted orthoscopic surgery. Recovery was rough while I was in it, but relatively quick looking back.

The local hospital staff was fantastic taking care of me, the surgeon is the greatest, I was consulted by an infectious diseases doctor on the regular, and my PCP was very helpful throughout.

Medical care and insurance get a bad rap, but because of the medical care, I am still here. It hit me recently too that this is what killed Peter Steele. When this picture was taken, I was coming down from rigors that I got after a simple procedure to remove a drain. They called the rapid response team to medicate me, pack me in ice, & do what they could to help me combat a 105° fever.

This put my wife through a lot of emotional stress. Luckily my job & her job were fantastic with the time off. The kids had questions about if I was ever coming home.

Early on, my boss & a co-worker rallied to bring a cooler full of frozen food & rotisserie chickens to lighten the burden & home. Lots of friends, family, & neighbors reached out with gift cards, food, & support. I can’t thank everyone enough for donations to a GoFundMe or something that must have been out there to help with medical bills. I will pay it forward, and the help is wholeheartedly appreciated. I am humbled by the support & care for our family.

I’m not posting this to lament or for sympathy. It’s mainly just to mentally close it out, as a reminder to be thankful for absolutely everything that I have. It was most likely the impetus for me to finally try out publishing a maze book, putting my stuff on some merchandise, and drawing a maze for my surgeon.

Make every day count. Get small medical stuff checked out before it becomes big stuff. Be there for your people.

New Year’s Day Pork & Sauerkraut II

Posted on by Standard Reply

I came to blog my recipe then through a search, discovered I posted one last year! That was in the roasting pan though, and it was a pork loin rib half. This year, I put a pork shoulder roast in the crock pot… and made some dumplings 2 ways to go with it!

Crock Pot Pork n' Sauerkraut with dumplings for New Year's Day!
Crock Pot Pork n’ Sauerkraut with dumplings for New Year’s Day!

Ingredients:

  • 6 lb. pork shoulder roast 
  • 2 bags of sauerkraut (Beware, “Bavarian style” is a secret code meaning it has caraway seeds & tastes like royal ass. Unless you like caraway seeds or royal ass. I avoid it for diverticulitis reasons anyway.)
  • 1 bottle of beer. I used Straub Amber again this year, but I also like to use Yuengling Traditional Lager. (You could also use Penn Pilsner, Stoney’s, Shiner Bock, or Smithwick’s Red Ale… Don’t be ruining it with Budweiser, Coors or Iron City.)
  • Apple Juice (Maybe ½ cup?)
  • 2 Apples (I like Golden Crisp or Honey Crisp)
  • 1 Spanish Onion (Or a sweet or yellow onion or whatever you like.)
  • ½ teaspoon-ish Minced Garlic
  • Salt (or Season All / Seasoned Salt)
  • Pepper
  • Onion Powder
  • Garlic Powder
  • Paprika
  • Mustard Powder
  • Brown Sugar (Maybe ¼ cup?)
  • Pillsbury Grands Biscuit Dough

Instructions:

  1. Drain & rinse the sauerkraut, unless you’re into clearing the pluming from the top down.
  2. Slice the apples & onions then place them on the bottom of the slow cooker/crock pot, add that beer & apple juice. Add some spices.
  3. Put the roast in, fat side up. Add some spices.
  4. Cover it with the rinsed sauerkraut. Add some spices.
  5. Add that brown sugar sprinkled all over the top, Add some more spices.
  6. I put it on low for 8 hours & it was over-cooked & falling apart, but in a good way.
  7. Cook it to 145° F according to the FDA, 160° according to my thermometer with the numbers beside the pig icon, or 203° if you want it to fall apart.
  8. Cut up 4 of the Pillsbury biscuits into 4 pieces each, pop ’em into the crock pot on the last half hour. I sealed the inside of the lid with foil at that point because I read you should do that online. (Don’t burn yourself!)
  9. Let it rest a bit when you pull it out. That’s just good life advice in general.

I cooked the other 4 biscuits, also cut into 4’s, in my stock pot: 

  1. I tossed some beer, water, apple juice, & ham bullion into my stock pot, then brought it to a boil.
  2. I dropped in the dumpling pieces, and brought it down to a simmer. That’s about a 2 on my stovetop dial.
  3. I boiled for 10 minutes with the lid off, then for 10 minutes with the lid on.

Tips:

  • Damnit, I forgot to do this part: Sear the pork roast on all sides. I used a large fork to control it along with some tongs. I used a hot pan with a tiny bit of extra virgin olive oil & a pat of butter. You just want to sear the outsides, not cook the meat. I did add a bit of seasonings first.
  • I put onion powder on the apple slices and garlic powder on the onion slices… because why not? Does anyone else do stuff this?
  • You could try to roast it.
  • I liked the dumplings from the crock pot more than the ones from the stock pot. they were more fluffy/biscuity and less… wet. They both tasted pretty good & were certainly edible though.
Pork & Sauerkraut
Pork & Sauerkraut
Pork, Sauerkraut, Apples, Onions, & Dumplings
Pork, Sauerkraut, Apples, Onions, & Dumplings
Dumplings cooking in the stock pot.
Dumplings cooking in the stock pot.
Dumplings cooking in the crock pot.
Dumplings cooking in the crock pot.
Stock pot dumplings on the left, crock pot dumplings on the right.
Stock pot dumplings on the left, crock pot dumplings on the right.

What are your New Year’s traditions and recipes? Did you see my New Year’s appetizers? I’ll take any & all tips on dumplings! I haven’t had luck with the Bisquick variety and I never tried scratch.

Cocktail Rye Bread Appetizers

Posted on by Standard 1

So, did you read my rant and see my maze when Pepperidge Farm stopped making their cocktail-sized rye bread? Giant Eagle must have heard me, because they had S. Rosen’s Rye & Pumpernickel in stock this year. Sadly, their rye isn’t seedless, but I made due with the pumpernickel.

At any rate, this is what we use them to make:

Four lemon pepper cocktail rye bread appetizers arranged on a plate.
Lemon Pepper
Four Reuben cocktail pumpernickel bread appetizers arranged on a plate.
Reuben

Here’s a very fast & loose recipe/method:

Get it:

  • Cocktail Rye bread and/or Cocktail Pumpernickel bread.
  • Bag of shredded cheese – we got Swiss & Gruyere. Havarti, Swiss, Mozzarella, or Provolone would be fine.
  • Mayonnaise and/or Miracle Whip.
  • Lemon Pepper
  • Thousand Island dressing
  • Sauerkraut
  • Corned Beef lunch meat

Do it:

  • To start both, we mix 2 cups of shredded Swiss & Gruyere cheese with a few Tablespoons of mayo. I’ll use Miracle Whip too.
  • I put the cheese mixture right on the rye, & sprinkled on some lemon pepper.
  • I put some corned beef lunch meat on the Pumpernickel.
  • I put both on to a baking sheet that has a baking rack, and put it into a pre-heated oven at 375° on the air fryer setting for 5 minutes.
  • Took ’em out and the lemon-pepper rye ones were done.
  • I added Thousand Island dressing, sauerkraut, & the cheese mixture to the Reuben ones and put ’em back in for 3 minutes at the same temp & on the same setting.

They’re always crowd-pleasers, and you really can top them any way you like. You can just bake ’em too, or use a counter-top air fryer. My wife brought them to me as a tradition from her family, I made Reuben ones, because… Reubens, am I right?

And remember, I’m always right.

Pumpernickel is cool because it essentially is named for the devil’s farts… and if that’s not cool, I don’t know what is. This is also code in my household for “I am always right.” I told my wife the name origin behind it, she said there was no way, Googled it… and, like I said… I am always right.

Me – from the old Rye bread post.

Conagra Ruins Christmas.

Posted on by Standard Reply

Well, the tweets from before were apparently incorrect. The La Choy teriyaki variety that I liked has been discontinued. I emailed Conagra via webform and found a bunch of names and tried to garner email addresses online, which worked on at least 2 counts. I also got some replies from various grocery stores.

No one tried the maze though. You read my email, right?

Here are my replies from Conagra:

From: Conagra Consumer Care consumer.care@conagra.com
Date: Tue, Dec 19, 2023 at 1:03 PM
Subject: LA CHOY Consumer Care Response: Case # 06631637 [ ref:!00D800cIJR.!500QU02afd0:ref ]
To: [me]

Hello Eric,

Thank you so much for taking the time to reach out to us regarding the La Choy Teriyaki Sauce. There was obvious passion in your correspondence, both for the former product you preferred and for the current product that does not meet your expectations. We’d like to offer some background and what we hope is a worthy alternative.

Previously we produced both the La Choy Teriyaki Marinade and Sauce that you enjoyed, and the La Choy Teriyaki Sauce and Marinade. With two similar sauces available, earlier this year we discontinued production of the La Choy Teriyaki Marinade and Sauce. We work with grocery stores and other retail partners to optimize our product assortment. Through these conversations, we often need to make decisions about discontinuing products. These are difficult decisions, as we know a discontinued product can be a disappointment to consumers.

We appreciate your candid feedback on the current La Choy Teriyaki Sauce and Marinade. This feedback was shared with our brand team and will go to our internal culinary team as well. Every piece of consumer input is valuable to us.

Within the Conagra Brands portfolio, we also offer PF Chang’s Home Menu, and we hope their Teriyaki Sauce is one that you’ll enjoy. PF Chang’s Home Menu is inspired by the tastes and high-quality ingredients of PF Chang’s bistros. The Teriyaki Sauce is part of a collection of sauces we introduced a few years ago, and if you’re interested in trying it, we’d be happy to send you a few bottles. If this would be ok, please reply to this email with your complete mailing address, and if applicable, please include the Unit or Apt. #.

Thank you again for your loyalty to the La Choy brand and the time you spent providing us feedback. Both are appreciated.

Sincerely,

Julie
Conagra Brands Consumer Care

Case: 06631637

1-800-722-1344

http://www.conagrabrands.com
Conagra Brands * Chicago, IL 60654


From: Conagra Consumer Care [consumer.care@conagra.com]
Sent: 12/11/2023, 1:43 PM
To: [me]
Subject: LA CHOY Consumer Care Response: Case # 06631637 [ ref:!00D800cIJR.!500QU02afd0:ref ]

Hello Eric,

Thank you for reaching out to Ms. Schaefer’s office to let us know you were a fan of our LA CHOY TERIYAKI MARINADE AND SAUCE.

From time to time we reformulate our product recipes, this also includes how consumer preferences change over time. Unfortunately, it’s no longer available but we’ll make sure to share your comments regarding your request to bring back the older formulation with appropriate personnel.

If you have any further questions, please don’t hesitate to contact our supervisors at 1-800-722-1344, between the hours of 9:00 A.M. and 4:00 P.M. CST, Monday through Thursday, and between the hours of 9:00 A.M. and 1:00 P.M. CST, on Fridays. Please give reference number 06631637 to the supervisor who answers your phone call. If a supervisor isn’t available, please leave a voicemail with your name and reference number. A supervisor should return your call within 48 business hours.

Thanks again for taking the time to share your feedback.

Sincerely,

Julie
Conagra Brands Consumer Care

Case: 06631637

1-800-722-1344

http://www.conagrabrands.com

Conagra Brands * Chicago, IL 60654

They really don’t get that I am never calling them. This is why I write goofy emails.

And updates via X:

I no tpe suh gewd.

And the only good responses from a grocery store…

From: Guest Relations guest.relations@target.com
Date: Mon, Dec 11, 2023 at 4:12 PM
Subject: Your Inquiry to Target.com Executive Offices
To: [me]

Hello Eric,

Thank you for contacting Target about your experience. I received a copy of your email from our executive offices along with a request to reach out.

Thanks for asking about this “La Choy Teriyaki Sauce and Marinade” we understand you are interested to know if we carry or plan on carrying this. I do apologize, but we do not have this item available in our assortment and at this time we do not have any additional information to share regarding future availability. To view the wide variety of other Teriyaki sauces we do carry please click here.

We appreciate you reaching out and sharing interest with this item. I’ll be sure to share your comments with our buyers.

Sincerely,

Mercedes

Target Guest Relations

Executive Contact Team
http://www.target.com

From: Melissa (Fresh Thyme) support@freshthyme.zendesk.com
Date: Sat, Dec 9, 2023 at 10:50 AM
Subject: [Fresh Thyme] Re: La Choy Teriyaki Sauce & Marinade
To: [me]

Your request (26880) has been updated. To add additional comments, reply to this email.

Melissa (Fresh Thyme)

Dec 9, 2023, 9:50 AM CST

Dear Eric,

Thanks for reaching out! The products available at our stores may differ by location. To find out if your local store carries (product name), you may visit our website http://www.freshthyme.com and search for any of your desired products.

I will forward this to the Store Director for the Bridgeville, PA store location for you as well.

Thank you for being a Fresh Thyme customer!
Melissa
Fresh Thyme Customer Care

Nothing from Giant Eagle, Walmart, or Shop’n Save.

You should try to solve the maze, & then post it & tag me on social media. I’m @AiXeLsyD on pretty much everything.

Or, you could buy my book or some merch.

Conagra Brands @ConagraBrands · Nov 20 Hi, Eric. Thanks for following up with us. Both of these products are still available. Individual retailers make the final decisions about which products they will sell. If you cannot find a specific product you're looking for, ask your retailer to begin carrying it for you. ᗡʏꙅ⅃ɘXiA ƆiЯƎ 🎸 @AiXeLsyD13 · Dec 18 So, I recently received an email from Comagra saying that the good version is no longer available. Who is right, them or you? Conagra Brands @ConagraBrands · Dec 19 Hi, Eric. Thanks for following up with us. We're sorry, but our Teriyaki Marinade Sauce has been discontinued. Our Teriyaki Stir Fry Sauce Marinade is still available. We hope this information helps and apologize for any confusion. Thanks for your interest in our product.

Seriously, what happened in a month?

ᗡʏꙅ⅃ɘXiA ƆiЯƎ 🎸 @AiXeLsyD13 · Nov 19 And... I no longer see it on the #LaChoy website product page: https://lachoy.com/asian-cooking-products/asian-inspired-sauces Please, tell me that you DID NOT DISCONTINUE this absolutely infallible nectar of the gods? Conagra Brands @ConagraBrands · Nov 20 Hi, Eric. Thanks for following up with us. Both of these products are still available. Individual retailers make the final decisions about which products they will sell. If you cannot find a specific product you're looking for, ask your retailer to begin carrying it for you. ᗡʏꙅ⅃ɘXiA ƆiЯƎ 🎸 @AiXeLsyD13 · Dec 18 So, I recently received an email from Comagra saying that the good version is no longer available. Who is right, them or you? Conagra Brands @ConagraBrands · Dec 19 Hi, Eric. Thanks for following up with us. We're sorry, but our Teriyaki Marinade Sauce has been discontinued. Our Teriyaki Stir Fry Sauce Marinade is still available. We hope this information helps and apologize for any confusion. Thanks for your interest in our product. ᗡʏꙅ⅃ɘXiA ƆiЯƎ 🎸 @AiXeLsyD13 · Dec 19 Thank you for the reply. I may have a memorial service for the best Teriyaki sauce ever. Perhaps I could buy the recipe from you? Did anyone at least try the maze? Conagra Brands @ConagraBrands Thank you for replying. We're unable to provide the recipe as it is proprietary but appreciate your interest in our products. Thank you again for taking the time message and enjoy your week.

La Choy Teriyaki Terror

Posted on by Standard 2

Foe several years now, I have had an increasing number of issues trying to procure my favorite teriyaki sauce. You know how it is, you find something you like, then it is gone! I have blogged about this before, but the situation is getting much more desperate as time goes by. I have written many goofy emails and letters. I have received swag from Pepto, Turner’s, & Radio Shack. I have drawn mazes and send them to call attention to supply chain issues with potatoes and cocktail rye bread. I surely am single-handedly responsible for the return of Bronco Berry Sauce, right? So, I have to try with my La Choy Teriyaki Marinade & Sauce.

I like to use it to make this Teriyaki stuff. Other brands DO NOT COMPARE. It scares me that it is no longer listed on the La Choy product page.

I drafted up this letter and maze:

Hello Friends,

I write to you today to invite you on a journey with me. The journey is the quest for the most absolute perfect Teriyaki sauce. You may find yourself wondering if it exists. I can assure you, it does… or at least it did. Over the past few years it has been increasingly difficult to find. You’re surely wondering by now, to which magical elixir I am referring? It is confusing, but I will try to explain: The original La Choy Teriyaki Marinade & Sauce is wondrous perfection, yet the La Choy Teriyaki Stir Fry Sauce & Marinade is devastatingly abhorrent.

I know that “teriyaki” may refer to a style, much like “barbecue” can denote many kinds of sauces, but it ought to be a crime to label these two sauces with the same descriptor. “Ketchup” came to describe the sugary tomato-based condiment we all know today, even though at one point it could have referred to many different things including a sauce with fermented fish.

I have seen the words on the label move around in various orders, so I’m not 100% sure exactly what to call the sauce, or how to differentiate it by descriptor… but I can tell you that the darker sauce in the bottle with the same shape as your soy sauce is fantastic, and the other stuff in the salad-dressing style bottle with seeds floating in it is terrible.

Over the years, I have written to my local grocery store, and they said the distributor discontinued it. I had one local store that carried it, and they have replaced its spot on the shelf with a similar yet inferior brand that we would have called generic in my youth. I have reached out to Conagra on social media, and was told to use the product locator. The product locator shows that no one around here sells that sauce, and seems to indicate it is not available online.

The La Choy website that lists all of the sauces does not show the good style sauce, but only the gross style. Is this an indication that you no longer manufacture the good stuff? Google searches lead to one gallon jugs or full cases. I only need a few bottles at a time. Looking closer, it shows as “out of stock” on some sites. Are you having supply chain issues? Is it being phased out? Is it available only regionally outside of my region?

I am writing to implore you to get me some answers other than the stock “Yes, we still make it. Please use our product locator.” I would like some real concrete answers. I also plan to write to all of my local grocery chains.

Please enjoy the attached maze, to help you as you contemplate a suggested resolution to my quest. Are you able to let me know the names of any of the distributors or local/national grocery chains where I can reach out to request your product, or even independent stores? I am in Bridgeville, PA, USA… just south of Pittsburgh.

I would love email addresses, or even snail mail. I am not a fan of these constraining contact forms.

I look forward to your reply, and thank you for the many tasty dinners that I have enjoyed thanks to your delicious sauce. I won’t even ask for an apology for the terribleness of the other sauce, even though you really should apologize for it.

I thank you for your time and attention, may you have a joyous and cheerful holiday season this year!

Your Hangry Fan,
-Eric
aixelsyd13(at)gmail.com

A maze, with the object to help a cartoon AiXeLsyD13 find his preferred Le Choy Teriyaki sauce.
Help me on my quest!

I sent that to Conagra’s contact form, well, what would fit, but was able to attach the maze. I also sent it through Facebook and Instagram messages, and tried to reach out via Twitter (again).

I used a google search to find their CEO’s name and their supposed email syntax, and sent the message to several variations of his address. None have bounced back yet, but I doubt they will all go through. I did also email their media relations and investor questions email which I found in a press release.

What’s my next move? Snail mail? Other executives? Board Members? I plan to email local food chains & maybe even smaller grocers. How do I find their distributors? Should I snail mail these out?

I feel like I have been getting the run-around on this for years: