French-Dip Sandwiches & Smashed Potatoes

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

~🍽️~

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!

View this post on Instagram

A post shared by Eric Carroll (@aixelsyd13)

Stuffed Cabbage Recipe

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?

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.

I have been in the mood for stuffed cabbage, and I finally had the time to make it. I've never made it before, but I think it turned out good! Both kids said they'd eat it again. My 9yo food critic son said it was a 10/10.#stuffedcabbage #cabbagerolls pic.twitter.com/o4AXtqXXsI

— ᗡʏꙅ⅃ɘXiA ƆiЯƎ 🎸 (@AiXeLsyD13) April 12, 2024

View this post on Instagram

A post shared by Eric Carroll (@aixelsyd13)

New Year’s Day Pork & Sauerkraut II

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!

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, Apples, Onions, & Dumplings

Dumplings cooking in the stock pot.

Dumplings cooking in the crock pot.

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

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:

Lemon Pepper

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.

Thanksgiving Dinner! – The Recipes.

I love to put together a holiday meal, especially thanksgiving. I have it down pretty good to corral the chaos.

Turkey in the electric roaster!

Thanksgiving Dinner Plate!

First prepping the turkey & stuffing…

I do the bird in the electric roaster, stuffed, for 15-ish minutes per lb. @ 325° Farenheit. I roasted in the preheated pan on full for about 45 minutes at the start before turning it down. I inject the turkey in a few sports with a mixture of melted beer, butter, & spices. I usually rub some softened butter on top and toss on lots of seasoning there too. I usually pour a bottle of beer and a box of turkey broth in the bottom, & include some carrots, celery, & an onion.

Don’t worry about samonella with a stuffed bird. Take it to 165°. Always use a food thermometer. Some of the dark meat of the turkey will be overcooked but it will still be juicy & delicious. I haven’t killed anyone with my turkey yet.

The extra stuffing can be made into stuffing balls, but I put it in the crock pot. You just have to stir it, & maybe add extra turkey or chicken broth if needed or it will stick to the sides a lil’ burnt.

Do the math, & time it so you’re pulling the turkey out about a half an hour before you want to serve it.

Then I make the sides. Check out my recipes!

• Stuffing (check out the old school recipes too!)
• Roasted Brussels Sprouts with Rainbow Carrots
• Roasted Butternut Squash
• Mashed Potatoes

I cut up the butternut squash first, & put it in the fridge for when I needed it.

I peeled & quartered the potatoes, let them sit in cold water (& turkey broth).

Cut up & prep the brussels sprouts & carrots, you want to pop them in about 45 min before you plan to eat.

Prep the squash & put it in right after the brussels sprouts.

Turn on the potatoes, by the time they cook & you do your thing… it the other stuff should be ready to go.

Others brought even more sides… cranberry sauce, green bean casserole, sweet potatoes, deviled eggs, & rolls!

If I make green bean casserole, I pretty much use the Campbell’s recipe or French’s Fried Onions recipe… sometimes with an added can of mushrooms, fresh green beans, & maybe even some bacon pieces or ham.

If I cook with beer it’s either Yuengling Traditional Lager or Straub Amber.

For the gravy, I just use pan drippings broth from the turkey, and eyeball together a slurry of corn starch, add it, & some more spices if needed.

Someday I am going to brine a turkey with a buttermilk brine & cook it on the smoker, but… not for Thanksgiving. Well, not the first time anyway.

I like to keep the oven open for sides, & any brought sides or pies that may need warmed up.

Thanksgiving Sides! Brussels Sprouts & Rainbow Carrots, Butternut Squash, Mashed Yukon Gold Potatoes, & Stuffing!

What are your Thanksgiving or other holiday meal prep tips, go-to’s, methods, or favorite recipes?

🦃 Don’t forget these free Thanksgiving Mazes! 🦃

Roasted Butternut Squash

I love squash, it’s a toss-up between acorn & butternut as my favorite. This is a nice sweet & simple holiday go-to.

Ingredients:

• 2 whole butternut squash
• Extra virgin olive oil
• Paprika
• Brown sugar
• Salt

Do it!

1. Pre-heat the oven to 400° Fahrenheit.
2. Cube the butternut squash, get rid of that skin.
3. Toss the cubes in the EVOO & spices to taste. I go easy on all of em.
4. Put it in the oven in a single layer on a baking sheet or glass baking dish for about 30 minutes.
5. That’s it!

You could also…

• Just buy it already cubed. It really probably is worth it if you’re going to cook it soon.
• I destroyed a vegetable peeler trying to peel it once. Just use a knife to cut off the skin.
• Add as many spices as you want, skip the sugar, use maple syrup, or whatever sounds good to you. You know what you like!

Any advice? Do you do it another way? Do you halve it & roast it like acorn squash? What’s your favorite squash? Share your secrets!

Roasted Brussels Sprouts w/ Rainbow Carrots

Another one of my holiday go-to’s, this one takes a bit of labor but it’s worth it.

Brussels Sprouts! With some goodies…

Getchya mise en place:

• One 32 oz. “family size” bag of Brussels Sprouts (or 2 lb. of bulk fresh)
• One 16 oz. bag of baby cut rainbow carrots
• One 2.8 oz bag of bacon pieces
• Extra Virgin Olive Oil
• Salt, pepper, garlic powder, whatever spices you want.

Do it:

1. Pre-heat the oven to 400° Fahrenheit.
2. I quarter the baby carrots – one cut long ways, one cut through the middle.
3. I cut the bottom off of the sprouts, remove the outer leaves if they’re not great looking, halve them, and if they’re large, score the middle. (Look close at the photo.)
4. Mix the sprouts, carrots, & bacon pieces in a bowl, add the spices, eyeball in some EVOO & toss to coat it all evenly.
5. Spread evenly on a baking sheet or in a glass dish.
6. Slap them in that oven for 40-ish minutes.

Tips n’ tricks:

• Of course, use whatever spices fit your fancy.
• If you can’t find rainbow carrots, regular ones or parsnips or both are an absolutely awesome addition also.
• Roasting caramelizes the sometimes bitter brussels sprouts. You may find that you prefer them “more” done or “less” done.
• Scoring the middle helps them roast fully or more evenly.
• You can skip the bowl if you can stir it all up and not make a mess like I do.

So, what do you think? Do you like Brussels Sprouts? Do you prepare them a similar or wholly different way?

Mashed Potatoes Recipe

Putting my thanksgiving recipe here… which is more of a method I guess.

We ran out of bowls, so it’s in a pie plate.

Here I keep it super simple.

Gather it:

• 5 lb. bag of Yukon Gold Potatoes
• 1 Stick Butter
• 1 cup of Buttermilk
• 8 oz. Sour Cream
• 32 ox. box of turkey broth.
• Garlic Powder, Onion Powder, White Pepper, Salt to taste

Do it:

1. Peel the potatoes, don’t be afraid to leave a bit of skin.
2. Quarter them, place them in your stock pot in the turkey broth with some salt and cover the potatoes with cold water.
3. Maybe toss in a pat of butter and some spices.
4. Bring the pot to a boil on high with the lid on, take the lid off and crank it down to medium for 20 minutes.
5. Turn the burner off, strain the potatoes, but the pot with the potatoes back on the warm burner.
6. Add your spices to taste.
7. Start to mash ’em, add the buttermilk, sour cream, & butter.
8. Don’t mash ’em too much. I like them thick enough to build a tower like in Close Encounters of the Third Kind. Some lumps are OK.

Tips:

• I don’t actually measure the buttermilk & sour cream. Just do it by feel. Of course you can use regular milk, heavy cream, or a non-dairy milk.
• Use good whole buttermilk, like Charlie’s Old Time Buttermilk by Turner’s.
• Save a pat or two over butter for on top… or, just add MORE butter.
• Of course you can just use water or chicken stock or bullion cubes or beer or whatever you want.
• Add whatever spices you want too! I may have put some poultry seasoning in there. Sometimes I add cheese too.
• I use a meat chopper instead of a traditional potato masher. I find it goes much smoother and is less of a mess.

I’d be interested to see how you do it. Got any tips or secrets for me? What are your favorite methods or add-ins? I also love a good boxed potato flake mixed extra thick and flavored-up, but get out of here with that runny Bob Evans microwavable slop!

Nostalgia & Stuffing

I hope you have seen my stuffing recipe, and I hope to blog the method for all my sides. I was digging for these, and I thought I’d post it here for posterity. My Grandpap King was always the one who did holiday meals. He passed away when I was very small, but my Grandma always used his stuffing recipe, and that’s what I use today. I’s very simple, and it came from a Westinghouse cook book. I have a terrible photo copy of the book with his notes in the margins where he extrapolated to make a much larger portion. I want to use that small one to make stuffing ball sliders.

Here is is zoomed in a bit, & cropped…

Here’s notes from an email from my mom…

My uncle found a copy of the book at an auction or garage sale… It’s the first edition, when looking at the photocopies wasn’t what my family originally had, but it is the same recipe.

Share some of the recipes that you have had passed down!

Happy Thanksgiving and don’t forget to enjoy some Thanksgiving-themed mazes before or after dinner!

This is a preview maybe of how I make the sides…

Ooo, I took a photo of my scribbled notes last year. pic.twitter.com/W5XupuV9bq

— ᗡʏꙅ⅃ɘXiA ƆiЯƎ 🎸 (@AiXeLsyD13) November 22, 2023

Teriyaki Stuff

I absolutely love the flavors in Asian food, but because of my shellfish allergy, I rarely dine at those types of restaurants because of ingredients like oyster sauce or brine shrimp as seasoning and cross contamination. I even had friends that once ordered “vegetarian” egg rolls that contained crab meat. I think it was a perfect storm of a language issue and a culture issue.

I posted this photo of a dish we make often on social media, and was asked for the recipe. I figured I would share it here too! It’s more of a method maybe than an exact recipe. My wife usually makes it with chicken instead of beef and without the chick peas.

• 2 or 3 cuts of whatever steak looks good / is on sale.
• can of garbanzo beans/chick peas
• 2 heads of broccoli or bagged already cut florets
• carrots or pre-cut baby carrots
• 2 bell peppers (I picked red & yellow)
• 2 bottles of Teriyaki marinade & sauce.  (I prefer the LaChoy marinade/sauce – not the stir-fry sauce – but it is getting hard to find – I used the Essential Everyday brand Teriyaki from Shop ‘n Save last night – but Ken’s Steak House teriyaki marinade is OK. I need to try the Kikkoman variety.)
• Extra Virgin Olive Oil – Maybe sesame oil would make it more “authentic?”
• Salt, pepper, spices like onion powder, garlic powder, & season all.

1. Made 4 cups  of instant rice according to the box, instead of salt in the water I used 1 teaspoon of beef bullion, set aside.
2. Sear the steaks on high on a flat pan that can go into the oven – coat w/ EVOO, salt & pepper… about 2 minutes a side.
3. Place a pat of butter on each steak, place in oven at 400° for about 10 minutes.
4. Cook the chick peas in a bit of EVOO, maybe medium-high heat.  You need to keep an eye on them as they can “pop.”
5. Add the Teriyaki sauce to the pan and let it cook, maybe take it down to medium.  I keep stirring & scraping the bottom of the pan.
6. Get the water boiling for under a steamer basket.  I usually add onion powder and garlic powder.
7. Take out the steaks and let them rest on a cutting board.
8. Steam the vegetables above the boiling water once it starts to go… I usually wait for them to turn a bright color then turn it off as I like them still to be a bit crunchy.  Carrots on bottom, broccoli in the middle, peppers on top seems to make the cook the most evenly.
9. Cut the steaks into strips, I try to go on an angle so they’re nice & tender.
10. Add the steak to the chick peas & Teriyaki… don’t overcook the steak.  It should still be a little pink in the middle when you add it.
11. Fluff the rice.
12. I use garlic powder, onion powder, season all, Mrs. Dash, salt, & pepper throughout on everything.
13. Plate the rice, veggies, beef/chickpeas/sauce and enjoy!

It all sounds much more complicated than it is.  You can cook he steaks on a countertop grill or cut them into strips & cook in the pan… but I tend to overcook them that way. You could, of course, also use the marinade as an actual marinade.

You could just boil the veggies too, but I feel like that takes out all the flavor and turns them to mush.  Roasting them in the oven may be delicious too, but would take a bit longer… this would be good for the chickpeas too.

If I had a wok, I’d get brave and try it all like a stir-fry. Maybe like the “white people tacos” meme, this is my version of Asian food.

I’d be interested to see what other people think if you try it out. I’d like if you shared your meals like this in the comments, so I have more stuff to try.

I am stuck on this type of La Choy Teriyaki sauce & marinade. The flavor is perfect. The “stir fry sauce” has sesame seeds in it, & I’m not a fan of the texture and hate to tempt fate with diverticulitis issues. The other ones are just OK. What’s your favorite type? Have you ever made your own?

According to Wikipedia, it seems like Teriyaki is similar to Barbecue as it seems to refer to a style of cooking as well as the sauce. Maybe I am wildly misusing the term? I just like the sauce. A lot.

It has been increasingly difficult to find. I have tweeted (𝕏eeted?) Conagra and I think they are stalling. I’m going to have to have a maze-fueled letter & email wiring campaign. I was told the sauce was discontinued by a local distributor to Giant Eagle in 2009, but have definitely found it since then. The current La Choy website doesn’t list it as a product, but the Internet Wayback Machine has it.

@ConagraBrands where in the hell can I find the one on the left? It is so awesome! The one on the right is so gross, it should not be allowed to be called the same thing. #LaChoy #Teriyaki #Sauce #Marinade pic.twitter.com/LsR4x2mEV1

— ᗡʏꙅ⅃ɘXiA ƆiЯƎ 🎸 (@AiXeLsyD13) November 14, 2023